emeals: Sweet Balsamic Pork w/ lemon-garlic zucchini and mayonnaise biscuits
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
½ cup maple syrup6 Tbsp balsamic vinegar1 Tbsp Dijon mustard1½ lb pork tenderloin, cut into 12 slices1 Tbsp olive oil---------------------------------------------------------------------------------3 Tbsp butter3 cloves garlic, minced1½ lb zucchini, sliced ½-inch thickGrated rind of 1 lemon2 Tbsp lemon juice2 cups self-rising flour1 cup milk6 Tbsp mayonnaise
Combine syrup and vinegar in a small pan
and bring to a boil. Cook 3 minutes until
reduced to ⅔ cup, stirring occasionally.
Remove from heat and stir in mustard. Pound
each pork slice to ¼-inch thickness; sprinkle
with salt and pepper. Cook pork in oil in a large
skillet 3 minutes per side. Add vinegar mixture
and continue cooking to desired degree of
doneness, turning pork to coat. Drizzle pork
with sauce to serve.
---------------------------------------------------------------------------------
Melt butter in large skillet. Add garlic and
cook, stirring, 1 minute. Add zucchini and lemon
rind. Cook 1 to 3 minutes per side until zucchini
is golden. Season to taste with salt and pepper.
Top with fresh-squeezed lemon juice before
serving. Preheat oven to 400°F. Combine flour,
milk and mayonnaise. Drop by spoonfuls into
12 sprayed muffin cups and bake 12 minutes
until golden.
Note: If you don't have self-rising flour in your
pantry, you can substitute 2 cups all-purpose
flour, 2½ tsp baking powder and ¼ tsp salt for
the 2 cups self-rising flour
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user GEORGIAFRECKLES.
and bring to a boil. Cook 3 minutes until
reduced to ⅔ cup, stirring occasionally.
Remove from heat and stir in mustard. Pound
each pork slice to ¼-inch thickness; sprinkle
with salt and pepper. Cook pork in oil in a large
skillet 3 minutes per side. Add vinegar mixture
and continue cooking to desired degree of
doneness, turning pork to coat. Drizzle pork
with sauce to serve.
---------------------------------------------------------------------------------
Melt butter in large skillet. Add garlic and
cook, stirring, 1 minute. Add zucchini and lemon
rind. Cook 1 to 3 minutes per side until zucchini
is golden. Season to taste with salt and pepper.
Top with fresh-squeezed lemon juice before
serving. Preheat oven to 400°F. Combine flour,
milk and mayonnaise. Drop by spoonfuls into
12 sprayed muffin cups and bake 12 minutes
until golden.
Note: If you don't have self-rising flour in your
pantry, you can substitute 2 cups all-purpose
flour, 2½ tsp baking powder and ¼ tsp salt for
the 2 cups self-rising flour
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user GEORGIAFRECKLES.
Nutritional Info Amount Per Serving
- Calories: 505.0
- Total Fat: 29.7 g
- Cholesterol: 99.6 mg
- Sodium: 822.8 mg
- Total Carbs: 55.9 g
- Dietary Fiber: 3.1 g
- Protein: 38.3 g
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