Sunday, January 27, 2013


              This is a simplified  version of a traditional dish from the Marche region
         of Italy.

                                                 PORK   WITH   LEMON  &  GARLIC

    1 lb. pork fillet  [tenderloin]
    1 3/4 ounces almonds, toasted and chopped [place almonds on a cookie sheet.
                                     Lightly toast almonds under medium hot broiler 2-3 minutes.]
    2 tablespoons olive oil
    3 1/2 ounces raw prosciutto , finely chopped
    2 cloves garlic,  chopped
    1 tablespoon oregano, fresh is best, chopped
    finely grated peel of 2 lemons
    4 shallots, finely chopped
    3/4 cup of chicken stock
    1 tablespoon sugar

                       Using a sharp knife, cut the pork tenderloin into 4 equal pieces.
                       Place between sheets of waxed paper, saran works, and pound each
                       piece with a meat mallet or the end of a rolling pin to flatten.
                       Cut a horizontal slit in each piece of pork to make a pocket
                       Mix toasted almonds, 1 teaspoon oil, prosciutto, oregano, and 1/2  the
                       grated lemon peel. Spoon into pockets of pork.
                       Heat the remaining oil in a large skillet.  Add shallots and cook 2 minutes.
                       Add pork bundles to skillet and cook 2 minutes on each side, or until
                       browned all over.
                       Add chicken stock to pan, bring to boil, cover and lower heat to simmer
                       45 minutes,, or until the pork is tender. Remove meat from pan, set aside
                       on a platter and cover with foil to keep warm.
                       Add remaining lemon peel and sugar to the pan. Boil 3-4 minutes until
                       reduced and syrupy. Pour over pork tenderloin and serve immediately.
                     This is really delicious! Add a green vegetable , such as snap peas, and
                     dinner rolls, or potato if you prefer, and you will have made a meal !

                                       This dish  is 428 calories [ minus the potato or roll]
                                       Let me know how you liked it, or not, by leaving
                                       a comment at the bottom of this page. Thanks.

                That is all for today friend, this is Jenny


  1. oo snap peas would be good in this...mmm...i like pork on occassion...def a new way to try it....