Archive for Wednesday, November 13, 2002


November 13, 2002


These recipes come from Dave Eckert, host of "Culinary Travels with Dave Eckert." He will be preparing them this week on "Jayni's Kitchen."

Quick-Braised Spinach with Garlic and White Wine

2 tablespoons butter
2 to 3 garlic cloves, finely chopped
1 pound fresh spinach, rinsed and stemmed
1/4 cup dry white wine (optional)
salt and black pepper, to taste

Melt the butter in a large braising pan over medium-high heat. (If preferred, extra virgin olive oil may be used in place of the butter.) Add the garlic and saute for 30 seconds (do not let the garlic brown or burn).

Add the spinach to the pan. Pour in the white wine, if desired.

Cover, reduce the heat to medium and let the spinach wilt, 2 to 3 minutes.

Season with salt and pepper and serve immediately. Serves 4.

Soy Marinated Pork Tenderloin with Soy Marinade Sauce

2 pork tenderloins (1 1/2 to 2 pounds total), trimmed
1/2 cup regular or light soy sauce
2 to 3 large garlic cloves, coarsely chopped
1 large onion, coarsely chopped
1 half lemon, juiced
1 tablespoon sugar

Remove the silver skin from the tenderloins. Place the tenderloins in a large plastic storage bag. Add all of the ingredients for the marinade. Seal the storage bag and turn over several times to evenly distribute the marinade. Marinate the tenderloins for 2 to 4 hours in the refrigerator.

To grill the pork tenderloins, remove the tenderloins from the marinade (reserving the marinade) and place them on a gas grill over medium-high heat, or over medium-hot charcoals. Cover and grill the tenderloins, turning occasionally, until the pork reaches an internal temperature of 145 to 150 degrees, about 15 to 20 minutes. Remove the tenderloins from the grill and tent with aluminum foil. Let rest for 5 minutes before serving.

To oven-roast the pork tenderloins, pre-heat oven to 400 degrees. Lightly coat an oven-proof skillet with extra-virgin olive oil. Remove the tenderloins from the marinade (reserving the marinade), drain briefly and quickly brown them on all sides over medium-high heat. Place the skillet in the oven and roast the tenderloins for about 10 to 15 minutes, or until the pork reaches an internal temperature of 145 to 150 degrees. Remove the tenderloins from the oven and tent with aluminum foil. Let rest for 5 minutes before serving.

Pour the reserved marinade (including the onion and garlic) into a saucepan. Simmer the marinade over medium heat for 2 to 3 minutes, reducing it slightly.

To serve, slice the pork tenderloins into medallions and drizzle the sauce over top. Serves 4 to 6.

For a more intense garlic flavor, the garlic cloves may be thinly sliced and inserted into the pork tenderloins instead of adding garlic to the marinade.

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