Pork Tenderloin with
Brown Gravy and Mushrooms
recipe on page 114
You can cook like a pro tonight. Great-
tasting, healthful foods can be surprisingly quick and easy to
prepare. Let’s get started with a few of my favorite techniques
that can help you get dinner on the table fast.
Prep. First, have all of the ingredients ready before you start to cook.
Make sure ingredients are fresh and, if frozen, fully defrosted. If your
schedule allows, prep the ingredients the night before and store them in
the refrigerator.
Sear. To add full ;avor to your protein of choice, sear the meat. This type
of fast, high-heat cooking develops a ;avorful crust that seals in the juices.
As the meat sears, avoid peeking at the browning side—you don’t want to
disturb the development of that tasty golden crust.
Sauce. Remove the cooked meat from the pan and keep it warm. Use
the chef’s gold—the browned bits left in the pan—along with ;avorful
liquid and aromatic herbs to create a quick pan sauce. Dinner is served!
Hot pots
For more information
on Chef Chris’ new
line of cookware, visit
thediabeticchef.com.
Tenderloin tips: 1 Prep ingredients and place them in the order
of use. 2 Allow the cooked tenderloin to rest a few minutes, then carve it.
92 Diabetic Living FALL 2010
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