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1
pound pork tenderloin
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1
pound Yukon gold potatoes
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1
cup frozen shelled sweet soybeans (edamame)
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1
medium zucchini or yellow summer squash
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1
recipe Creamy Walnut-Garlic Vinaigrette (see recipe below)
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1
cup frozen whole kernel corn, thawed
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1/2
cup sliced green onions (about 4)
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Shaved carrot (optional)
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Fresh tarragon and thyme (optional)
1. Heat oven to 425 degrees F. Place pork on rack in roasting pan; sprinkle with salt and black pepper. Roast 35 minutes or until pork reaches 155 degrees F on meat thermometer. Cover; let stand 5 minutes. Cut pork in bite-size pieces.
2. Meanwhile, using the 1/4-inch slicing blade of food processor, slice potatoes (or slice with knife). In large saucepan cook potatoes and soybeans in lightly salted boiling water, covered, for 5 to 8 minutes or until potatoes are tender; drain.
3. Cut zucchini in 1-1/2- to 2-inch lengths. Slice lengthwise in food processor (or slice with knife); set aside. Make Creamy Walnut-Garlic Vinaigrette in food processor.
4. In a lightly greased 2-quart rectangular baking dish, layer half the potato-soybean mixture. Drizzle 1/3 cup vinaigrette. Evenly layer zucchini; drizzle 1/3 cup vinaigrette. Evenly arrange pork and remaining potato-soy bean mixture; drizzle 1/3 cup vinaigrette. In small bowl combine corn, green onions, and remaining vinaigrette; spoon on salad.
5. Refrigerate, covered, 2 to 24 hours for flavors to meld. Top with carrots. Sprinkle tarragon and thyme. Makes 6 servings.
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1/4
cup refrigerated or frozen egg product, thawed
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1/4
cup white wine vinegar
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1
teaspoon Dijon-style mustard
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1
teaspoon salt
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1
teaspoon snipped fresh tarragon or thyme (or 1/4 tsp. dried)
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1/4
teaspoon black pepper
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3
cloves garlic, coarsely chopped
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1/3
cup olive oil
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1/3
cup finely chopped toasted walnuts
In food processor combine egg product, vinegar, mustard, salt, tarragon, pepper, and garlic. With food processor running, gradually add olive oil. Process until thickened. Stir in walnuts.
- Servings Per Recipe 6,
- Calories 355,
- Protein (gm) 23,
- Carbohydrate (gm) 24,
- Fat, total (gm) 19,
- Cholesterol (mg) 49,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 10,
- Polyunsaturated fat (gm) 5,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 3,
- Vitamin A (IU) 340,
- Vitamin C (mg) 26,
- Thiamin (mg) 1,
- Riboflavin (mg) 1,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 113,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 576,
- Potassium (mg) 941,
- Calcium (DV %) 50,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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Questionable all around and especially for a summertime potluck. Dressing has raw egg - not something I'd EVER take for a potluck.. Prep tme of 45 minutes seems unrealistic since recipe requires heating the oven (takes at least 15 min) and boiling water (also 15 min.) as well as a lot of slicing prep which later includes cooking pork 35 minutes. Flavors sound interesting.
7/25/2011 01:57:51 PM Report Abuse