MAPLE-GLAZED PORK TENDERLOINS
Note: Serve leftovers in sandwiches topped with sharp Cheddar cheese and slices of apple. From "The All New Good Housekeeping Cookbook."
• 2 pork tenderloins (12 oz. each), trimmed
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 8 wooden toothpicks
• 6 slices bacon
• 1/2 c. maple syrup
Sprinkle tenderloins with salt and pepper. Place pork in bowl; cover and refrigerate 30 minutes.
Meanwhile, soak toothpicks in water for 30 minutes. Prepare grill.
Prepare grill to medium heat. Wrap 3 bacon slices around each tenderloin and secure with toothpicks. Place tenderloins on grill and cook, brushing frequently with syrup and turning occasionally, until meat thermometer inserted in center of pork reaches 155 degrees, 20 to 25 minutes. Internal temperature will rise to 160 degrees upon standing. Let pork stand 5 minutes to set juices for easier slicing.
Nutrition information per serving:
Calories 265 Fat 9 g Sodium 352 mg
Carbohydrates 18 g Saturated fat 3 g
Protein 28 g Cholesterol 86 mg
Makes 6 to 8 servings.
Note: You will need some type of double boiler, which consists of two pots that fit together. The lower pot holds simmering water that gently heats the food in the upper pot. If you don't have a double boiler, use a metal bowl in a larger pot of simmering water. From "Come One, Come All: Easy Entertaining With Seasonal Menus," by Taste editor Lee Svitak Dean.
• 7 egg yolks
• 1 c. real maple syrup
• Dash salt
• 2 c. heavy cream
• Fancy cookie, for garnish
In a double boiler (see Note) -- but not on the burner yet -- whisk egg yolks lightly. Gradually whisk in maple syrup and salt. Put double boiler on burner over medium heat. Cook maple syrup mixture until it has thickened and lightened in color, about 20 minutes, whisking frequently. Do not increase the heat or flecks of cooked egg will appear in the mixture (and you don't want that in the finished product).
When syrup mixture has thickened, remove the pot from the heat and cool mixture, either by transferring it to a bowl and refrigerating it, or by putting the pan on top of a bowlful of ice cubes. As the mixture cools, stir occasionally to cool it faster. The syrup needs to be entirely cool before it is mixed with the whipped cream. (Can make a day in advance to this point.)
Whip the cream until very stiff, and fold the cooled maple mixture into the whipped cream.
Portion the finished mousse into serving dishes, cover with plastic wrap, and refrigerate until ready to serve. The dessert will hold at least 8 hours in the refrigerator. Garnish with a small cookie, if desired.
Nutrition information per each of 8 servings:
Calories 324 Fat 22 g Sodium 50 mg
Carbohydrates 29 g Saturated fat 13 g Calcium 100mg
Protein 4 g Cholesterol 224 mg Dietary fiber 0 g
Diabetic exchanges per serving: 2 other carb, 1/2 medium-fat meat, 4 fat.
Makes about 21/2 cups.
From "The Fannie Farmer Cookbook," by Marion Cunningham.
• 11/2 c. maple syrup
• 1/8 tsp. salt
• 1/4 tsp. cream of tartar
• 1/4 c. sugar
• 2 egg whites
Combine all ingredients in top of double boiler or in a bowl. Beat mixture over simmering water until it stands in stiff peaks, about 5 to 7 minutes, no longer. There will be enough to fill and frost an 8- or 9-inch (2-layer) cake.