Easy Easter dinner for the two of us. Plum-sauces pork medallions and corn pudding-stuffed tomatoes.
Bought a 2 1/4-pound pork loin roast and cut four, 4-ounce pieces. Froze the rest for Chinese food, pork with onion. Easy to hollow the tomatoes with a grapefruit spoon. Will have leftover plums and plum sauce with chicken breast.
Plum-sauced Pork Medallions
Stir-Fry Etc. Meals for Life. From the Kitchens of Healthy Choice® Foods. Minnetonka, MN: Cy Deycosse Incorporated, 1996.
Ingredients
¼ cup chopped onion
½ teaspoon vegetable oil
½ c. red plum jam
1 tbsp. wine vinegar
1 tsp. reduced-sodium soy sauce
¼ tsp. ground ginger
2 small plums, each cut into 8 wedges
1 lb. pork tenderloin, cut into 8 pieces
Cayenne powder
Directions
Spray 8-inch nonstick skillet with nonstick vegetable cooking spray. Add onion and oil. Cook over medium heat for 4 to 7 minutes, or until onion is tender, stirring occasionally. Reduce heat to low. Stir in jam, vinegar, soy sauce, and ginger. Cook 1 to 2 minutes, or until jam is melted, stirring occasionally. Stir in plums. Set aside.
Pound pork pieces lightly to 1-inch thickness. Sprinkle both sides of each with cayenne. Spray 10-inch nonstick skillet with nonstick vegetable cooking spray. Heat skillet over medium-high heat. Add pork. Cook for 6 to 8 minutes, or just until meat is no longer pink, turning over once. Serve topped with plum sauce.
Corn Pudding Stuffed Tomatoes
From the Test Kitchens at
Taste of Home.
Ingredients
8 medium tomatoes
1 teaspoon salt, divided
½ teaspoon pepper, divided
2 tablespoons all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
2 eggs, lightly beaten
1 cup half-and-half cream
1 cup whole kernel corn
2 tablespoons butter, melted
Minced fresh parsley
Directions
Cut a thin slice off the top of each tomato; scoop out and discard pulp. Sprinkle inside of tomatoes with half of the salt and pepper. Invert on paper towels to drain.
In a large bowl, combine the flour, sugar, baking powder, and remaining salt and pepper. Combine the eggs, cream, corn, and butter; stir into dry ingredients. Spoon into tomatoes,
Place in a shallow baking dish. Bake, uncovered, at 350 ºF for 38–40 minutes or until a knife inserted near the center of corn pudding comes out clean. Sprinkle with parsley.