|
|
 |
| General Category : Main Course |
|
| Food Group : Meat-Pork, Vegetables |
|
| Preparation Method : Skillet |
|
|
|
|
| This old-fashioned Russian preparation might seem odd to those not accustomed to a vibrant red sauce, but it is a quick and surprisingly delicious dish. Top each serving with a dollop of sour cream for a richer taste. Serve with boiled potatoes and a green vegetable. |
|
|
Ingredients
|
|
• |
2 large beets (1-1/4 lb/625 g total) |
|
|
• |
2 tbsp (30 mL) white wine vinegar or cider vinegar |
|
|
• |
2 pork tenderloins |
|
|
• |
1 onion, chopped |
|
|
• |
1/2 tsp (2 mL) caraway seeds |
|
|
• |
1/3 cup (75 mL) beef or chicken stock |
|
|
• |
1/2 cup (125 mL) fine fresh bread crumbs |
|
|
• |
Granulated sugar, salt, butter and pepper |
|
|
|
|
|
|
Preparation
|
|
Wearing rubber gloves to avoid staining hands, peel and finely grate beets. In bowl, combine beets, vinegar, 1-1/2 tsp (7 mL) sugar and 3/4 tsp (4 mL) salt. Let stand for 10 minutes. Strain through fine sieve, pressing down with spoon to extract as much liquid as possible; discard solids.
Cut pork into 1/2-inch (1 cm) thick slices. In large skillet, heat 2 tbsp (30 mL) butter over medium-high heat; sauté pork, onion and 1/4 tsp (1 mL) pepper until lightly browned, about 6 minutes, stirring in caraway seeds for last minute of cooking time. Add beet juice and stock; bring to boil. Reduce heat and simmer for 2 minutes. Using slotted spoon, transfer pork to warm platter. Add bread crumbs to skillet. Cook sauce until thickened, about 3 minutes; pour over pork.
Makes 4 servings.
|
|
|
More Information
|
|
Tip: To make bread crumbs, remove crusts from 2 slices white bread; pulse in food processor until fine (or pick apart manually into fine crumbs).
|
|
|
Nutritional information
|
|
Per serving: about 297 cal, 42 g pro, 10 g total fat (5 g sat. fat), 7 g carb, 1 g fibre, 119 mg chol, 668 mg sodium. % RDI: 2% calcium, 18% iron, 6% vit A, 5% vit C, 8% folate.
|
|
|
|
|
|
Source
|
|
Homemakers Magazine: September 2005
|
|
|
