HERB AND GARLIC BAKED PORK TENDERLOIN
Serves: 6-8
1 1/2 tbsp tsp (15 (2.5 mL) mL) oil rosemary, crumbled
1/2 tsp (2.5 mL) thyme, crumbled
1/2 tsp (2.5 mL) paprika
1/2 tsp (2.5 mL) freshly ground pepper
1/4 tsp (1 mL) garlic powder
1/4 tsp (1 mL) salt
2 pork tenderloins
(1 lb/454 g each)
1. Combine all ingredients except pork in a heavy plastic bag. Add pork and squeeze bag to coat meat with seasoning mixture. Remove pork from bag.
2. Place pork in a small roasting pan. Bake, uncovered, at
425 F (220 C) for 35-40 minutes or until a meat thermometer registers 160 F (70 C). Let stand for 5 minutes before slicing.
CUBAN BLACK BEANS AND RICE
Serves: 6-8
2 tbsp (30 mL) oil
1 1/2 cups (375 mL) chopped onions
1 1/2 cups (375 mL) chopped green bell peppers
6 cloves garlic, finely chopped
2 cans (19 oz/540 mL each) black beans, rinsed and drained 1 cup (250 mL) chopped, seeded tomatoes
1/4 cup (60 mL) water
2 tbsp (30 mL) red wine vinegar
2 tbsp (30 mL) fresh lime juice
1 1/4 tsp (6 mL) oregano, crumbled 1 tsp (5 mL) ground cumin
3/4 tsp (4 mL) ground coriander
1/2 tsp (2.5 mL) fennel seeds, crushed
1/2 tsp (2.5 mL) grated lime peel
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground pepper
1/8 tsp (0.5 mL) cayenne pepper
1/8 tsp (0.5 mL) hot pepper sauce
Savoury rice (recipe below)
1. Heat oil in a large saucepan over medium heat. Add onions, green peppers and garlic; sauté until softened, about 5 minutes.
2. Stir in next 14 ingredients (beans through hot pepper sauce). Bring to a boil.
3. Reduce heat and simmer, covered, stirring occasionally, until slightly thickened and heated through, about 15 minutes. Serve over savoury rice.
Serves: 6-8
1 1/2 tbsp cup (15 (125 mL) mL) oil finely chopped onion
1/4 cup (60 mL) finely chopped red bell pepper
2 cloves garlic, finely chopped
1 1/2 cups (375 mL) long grain rice
1/2 tsp (2.5 mL) ground cumin
1/2 tsp (2.5 mL) oregano, crumbled
1/4 tsp (1 mL) salt
3 cups (750 mL) canned vegetable broth or chicken broth
1. Heat oil in a large saucepan over medium heat. Add onion, red pepper and garlic; sauté until softened, about 5 minutes.
2. Add rice, cumin, oregano and salt; sauté for 1 minute. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender.