- Fricassee
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- 1 Vegetable-oil cooking spray
- ½pound shiitake mushrooms (about 1 cup), stemmed and cut support into skinny strips
- ½pound (about 3) Roma tomatoes, cored and cut support into skinny strips
- 1teaspoon novel chives, cut support into 1/4-disappear objects
- 1cup Cabernet Sauvignon
- 1pint demi-glace (stumbled on at connoisseur and butcher outlets)
- Meat
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- 1 Vegetable-oil cooking spray
- 6 lean pork tenderloin fillets (4 oz.each), corpulent trimmed to 1/8 disappear
- Instructions
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Coat a heavy-bottomed saute pan or saucepan with cooking spray and blueprint over high heat. Add mushrooms and saute till semisoft, about 40 seconds. Season with salt. Lumber in tomatoes and saute one other 30 seconds or so. Add chives and bolt. Pour in fair sufficient Cabernet Sauvignon to conceal bottom of pan (deglazing the pan with wine retains meals from sticking and helps mix flavors). Lower till liquid turns into syrupy. Lumber in demi-glace. Bring mixture to a simmer and cut support till it coats support of spoon.
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Heat oven to 400˚F. Completely coat a heavy-bottomed pan with cooking spray and blueprint on burner over high heat. Season fillets with salt and pepper. Saute all aspects till brown and rather crusty, about 1 minute per aspect. Design meat in a shallow pan in oven for five minutes, which is ready to cook dinner the meat to medium, or alter cooking time to desired stage of doneness. Switch each fillet to a plate and ladle fricassee on high. Attend straight away.
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Crimson Mountain Spa, St. George, UT
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Food way Per Serving
260 energy per serving, 9.5 g corpulent (2.8 g saturated), 10.5 g carbs, 0.7 g fiber, 27.4 g protein
