- 2 pound pork tenderloin
- 2 tablespoon coriander
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 3/4 teaspoon oregano, dried
- 3/4 teaspoon salt
- 2 1/2 teaspoon lemon pepper
- 1/4 teaspoon black pepper, ground
- 1/4 teaspoon white pepper
- 1 clove garlic
- 1/8 medium onion
- 1/2 cup brown sugar
- 2 1/2 tablespoon soy sauce, low sodium
- 1/8 can (6 oz) tomato paste, canned
- 1/2 teaspoon salt
- 1 1/2 ounce vinegar, white wine
- 1 tablespoon butter, unsalted
- 3 cup green beans
- 4 medium russet potato
- Mix together all the bronzed seasoning spices (only one shake cayenne) and use freely to coat the meat.
- Cut into 1/2 inch medallions and cook meat thoroughly. I do mine in a frying pan with a little bit of olive oil but it can be cooked in an oven or roaster with some moisture.
- Mince garlic clove and enough onion to get 2 teaspoons worth.
- In a heavy sauce pan simmer the white wine vinegar (or champagne if you prefer), red chili flakes (1/4 teaspoon), minced garlic and minced onions. (This will make your kitchen smell quite a bit if using vinegar, but that will dissipate). Simmer until it has reduced to 50%.
- Then add the brown sugar, soy sauce, 2 teaspoons tomato paste, and salt. Bring back to a simmer and simmer for 3-5 minutes. Remove from heat and whisk in butter, a little at a time. Glaze may be mellowed by additional simmering.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie