Almond Pork
Warm Stir-Fried Salad
Mango Chicken Bake
- 1 pound pork tenderloin, trimmed and cut into 1/2-inch thick medallions
- 1 teaspoon dried tarragon, crumbled
- 1 teaspoon garlic powder
- 4 tablespoons butter, divided
- 1 tablespoon all-purpose flour
- 3/4 cup white wine
- 1 teaspoon chicken bouillon granules
- 1 tablespoon Dijon mustard
- 1/4 cup heavy cream
- 1/2 cup toasted slivered almonds
- 1/4 cup sliced green onions
- With a meat mallet, pound the tenderloin slices to 1/4-inch thick. Combine tarragon and garlic powder in a small bowl, and sprinkle the mixture over the cutlets. Rub the seasoning into the meat, cover, and refrigerate for 1 hour to blend the flavors.
- Melt 1 tablespoon of butter in a skillet over medium heat until the foam disappears. Brown half of the tenderloin pieces in the butter, 3 to 4 minutes per side. Do not crowd pan. Repeat with the remainder of the pork pieces and 1 more tablespoon of butter. Set the pork pieces aside on a warm platter.
- Melt remaining 2 tablespoons of butter in the skillet over medium heat; stir in the flour until smooth and the mixture starts to fry. Gradually whisk in wine, stirring constantly until the flour mixture and wine are blended; stir in chicken bouillon granules and Dijon mustard. Allow the sauce to boil for 1 minute; whisk in the cream. Bring the mixture almost to the boiling point, and stir in the almonds and green onions. Pour sauce over the pork, and serve.
Warm Stir-Fried Salad
- 2 (8 ounce) skinless, boneless chicken breast halves, cut into thin strips
- 3 tablespoons light soy sauce
- 1 (2 inch) piece fresh ginger, peeled and finely chopped
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon brown sugar
- salt and ground black pepper to taste
- 1 tablespoon vegetable oil
- 1 cup unsalted cashews
- 2 large carrots, peeled and cut into matchstick-size pieces
- 1 head cabbage, sliced
- 1 cup baby kale
- 1 tablespoon sesame oil
- Place chicken in a large bowl. Whisk soy sauce, ginger, tarragon, and brown sugar together in a bowl; pour over chicken. Cover bowl with plastic wrap and marinate in refrigerator, 2 to 4 hours.
- Remove chicken from marinade with a slotted spoon, reserving marinade.
- Heat vegetable oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 5 minutes. Add marinade; bring to a boil for 3 minutes. Stir cashews and carrots into chicken.
- Arrange cabbage and baby kale on 4 plates. Drizzle sesame oil over each cabbage-kale serving; top with chicken mixture.
Mango Chicken Bake
- 2 tablespoons olive oil
- 6 skinless chicken thighs
- 1/2 cup chopped onion
- 1 tablespoon minced garlic
- 1 1/2 cups water
- 1/2 cup uncooked white rice
- 1 cup mango - peeled, pitted, and chopped
- 1/2 cup chopped fresh cilantro
- 1 green onion, chopped
- 1 tablespoon minced fresh ginger root
- 1 teaspoon red curry paste
- 1 teaspoon chicken broth
- 1 teaspoon tarragon vinegar
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
- Heat the olive oil in a large skillet over medium heat, and cook the chicken thighs in the hot oil until lightly browned on both sides, about 3 minutes per side. Stir in the onion, and cook and stir until the onion begins to turn translucent, about 3 minutes. Stir in the garlic, and cook and stir an additional minute. Remove from heat.
- Mix the water and rice together in the prepared baking dish, and combine the chicken, onion, and garlic, with any pan juices, with the rice. Stir in mango, cilantro, green onion, and ginger. In a small bowl, mash the red curry paste with the chicken broth and tarragon vinegar to make a thin paste, and stir into the dish. Cover the dish with foil.
- Bake in the preheated oven until the vegetables are tender and the rice is cooked, about 1 hour