1/2 tsp salt
1/2 tsp coarsely ground black
1 pepper
12 oz pork tenderloin, trimmed of
1 fat & membrane -- cut into
12 slices
1 tsp vegetable oil
1 lemon sauce:
1 tsp cornstarch
3/4 cup fat-free, reduced sodium
1 chicken broth
1 tsp freshly grated lemon peel
2 tbsp fresh lemon juice
1/3 cup fresh parsley -- minced
1 vegetables
1 tsp butter or margarine
1 pt cherry tomatoes
8 oz fresh sugar snap peas --
1 strings removed
Directions
Sprinkle 1/4 teaspoon of the salt and all the pepper on both sides of
pork rounds. Heat oil in a large nonstick skillet over medium heat.
Add pork and cook 2-3 minutes per side until browned outside and
barely pink inside. Remove to a serving platter; cover loosely with
foil to keep warm.
Increase heat to medium-high. Stir cornstarch into chicken broth.
Pour into skillet and boil 2-3 minutes until slightly thickened and
syrupy. Remove from heat and stir in lemonpeel, lemon juice and
parsley. Pour over pork.
Wipe pan clean with a paper towel. Ad butter and melt over
medium-high heat. Add the tomatoes and sugar snap peas. Cook,
stirring often, until tomato skins begin to split and peas are
crisp-tender, about 2 minutes. Sprinkle with remaining salt. Add to
platter.
Recipe By : Woman's Day
From: Metroman12@aol.Com Date: Mon, 22 Jul 1996 11:20:14
~0400
Servings: 4 servings
Lemon Pork With Vegetables Recipe brought to you by Recipe Ideas
Categories: Fruit; Meat; Pork; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be observed far back into history, at least as far as pharonic Egypt, and maybe even further. Having said that, mostly, these ancient cook books were just simple hieroglyphic recipes for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to historians are some tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. As we move into The time of the roman empire around 25BC a roman called Apicius wrote a number of documents describing recipes enjoyed by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main course and afters, something we still use today. Aspicius also recounts how the early Romans made use of many different spices, including a few that are still present in modern kitchens such as basil, fennel and asafoetida. Moving our culinary historical trip onwards, we find two interesting books which were published in the 1300s ; one book titled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these books are unconnected to the spicy food that is familiar to us all today, but rather recipes for the types of meals on the menues of the upper classes of those days. In the 15th century, people returning from the crusades brought back many foods and herbs from Arab cuisine, including spices such as basil and coriander. The introduction of these new foods and spices caused a torrent in manuscripts on cookery, most of which are now in private libraries. When we get to the 1900s, cook books were in high demand, mostly as a result of higher levels of literacy, leisure time and having more money. The arrival of TV gave us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Lemon Pork With Vegetables recipe.
