Pecan-crusted Pork Medallions
recipe courtesy of Betty Crocker cookbook
1 large egg
1/4 c. honey
pork tenderloin, cut into 1/2-inch slices
1 c. chopped pecans
1/2 c. yellow cornmeal
1 tsp. salt
1/2 tsp. pepper
2 tbsp. vegetable oil
In large bowl, mix egg and honey. Add pork slices and toss to coat. In a food processor, place pecans, cornmeal, salt and pepper and process until finely chopped. Pour the pecan mixture into another bowl and dredge pork slices in pecan mixture.
In a 10-inch skillet, heat oil over medium heat. Cook pork in oil 6-8 minutes, turning occasionally, until golden brown on outside and no longer pink in center. Serve with maple-mustard sauce.
Maple-Mustard Sauce
recipe courtesy of Betty Crocker cookbook
2 tbsp. pure maple syrup
2 tbsp. Dijon mustard
2 tbsp. olive oil
Whisk ingredients together and serve.
Parmesan Risotto
recipe adapted from Better Homes and Gardens cookbook
1/3 c. chopped onion (1 small)
1 tbsp. butter
2/3 c. uncooked arborio rice
2 c. chicken broth
dash freshly ground pepper
1/4 c. freshly grated Parmesan
In a medium saucepan cook the onion in hot butter until tender; add rice. Cook and stir 2 minutes more. Carefully stir in the chicken broth and pepper and bring to boiling, stirring occasionally. Reduce heat and simmer, covered, for 20 minutes. (Do not lift lid)
Remove saucepan from heat. Let stand, covered, for 5 minutes. Rice should be tender but slightly firm, and mixture should be creamy. Stir in Parmesan cheese and serve.
