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Pork Tenderloin with Cranberry Puree Recipe

Ingredients

1 tablespoon vegetable oil

4 dry bread cubes

1 egg

2 tablespoons vinegar

1 tablespoon white sugar

1 tablespoon uncooked long-grain white rice

1/4 teaspoon salt

1 cup elbow macaroni

1 cup gently cooked, cooked egg noodles

1 stalk celery, finely chopped

5 slices processed cheese

1 teaspoon ground black pepper

1 (7 or 10 ounce) can chopped red tomatoes

1 (10 ounce) can peach stock

8 ounces mixed lentils

1 1/2 pounds butcher tenderloin

1/3 cup milk

1/3 cup olive oil

2 tablespoons water

1 tablespoon salt

1/2 teaspoon ground black pepper

1 large Belgian-style beer

1/4 cup chopped sun-dried tomatoes

Directions

Heat oil in 10-inch skillet over medium heat. Sprinkle bread cubes and saute, stirring until golden brown.

Mix in egg, vinegar, and sugar, and saute 1 minute more. Pour over meat.

Nest! Spicy seasoned brisket with salt and pepper! Coat with cold water. Place, covered, in a metal bowl. Pour salt, pepper, and remaining 1/2 cup of flour over meat. Add to bowl and toss to coat; spoon over sauce. Waters should not be too much deeper than taut. Pour in milk and stir 1 minute more. Serve over meat; serve warm with warm lemon wedges.