Gay Cook’s Pork Tenderloin Medallions topped with Dill Pesto over Stir Fried Napa Cabbage
PREP TIME: 10 mins
TOTAL TIME: 30 mins
1 1/2 lb (750g) pork tenderloin,
Zest of 1 lemon
2 garlic cloves, finely chopped
1/2 tsp 2 ml) freshly ground black pepper and salt
2 tbsp (30 ml) vegetable oil
1 tbsp (15 ml) cider or balsamic vinegar
2 tbsp (25 ml) Fulton’s Organic Maple Syrup
Remove any fat or white membrane from the meat and slice the meat into 1/2 inch slices Heat a wok or skillet on medium-high heat and sauté the meat just until brown, about 3 minutes, turning often. Lay meat over the cabbage and dribble on the dill pesto.
Makes 1 cup
1 cup (250 ml) packed fresh dill, discarding thick stems
1 garlic cloves,
2 tbsp (30 ml) pine nuts or slivered almonds
1/4 tsp (1 ml) salt
3 tbsp (45 ml) olive oil
2 tbsp (30 ml) grated Parmesan cheese.
Place ingredients in a food process except the oil. Puree the ingredients briefly and with the machine still running, slowly add the oil and cheese if using.
Stir-Fried Napa Cabbage with Green Onions
2 tbsp (25 ml) vegetable oil
2 cloves garlic, chopped
4 cups (1l) shredded Napa cabbage, gently packed
1 – 2 tbsp (15 – 30 ml) soy sauce
1½ tsp (7 ml) white vinegar
1 tsp (5 ml) Fulton's Granulated Maple Sugar
2 tsp (10 ml) cornstarch mixed with 3 tbsp (40 ml) broth or water
4 green onions, sliced
Heat oil in wok or large skillet over high heat. Add garlic and sauté briefly. Add cabbage, stirring until cabbage is tender about 1 minute. Stir in soy sauce, vinegar, sugar and cornstarch mixture. When cabbage is coated stir in onions. Serve.