GLAZED PORK TENDERLOIN WITH PINEAPPLE

GREAT COMBINATION!

SO TENDER AND TASTY!

GLAZED PORK TENDERLOIN WITH PINEAPPLE

I love the combination of pork and pineapple! It brings a little taste of paradise! Enjoy this flavorful dish with a Gewurztraminer, white wine from the beautiful region of Alsace!

Preparation: 30 min; cooking time: 30 min.

Serving 4

2 pork tenderloins (about 2 lbs.)

2 tbsp. vegetable oil

1 pineapple, peeled, cored and diced

3 tbsp. honey

8 tbsp. soy sauce

2 tbsp. sesame seeds, toasted

Salt and pepper

Cut the meat into pieces.

Warm the oil in a large sauté pan on high heat. Add the meat and cook 5 minutes, stirring. Season the meat with salt and pepper.

Add the honey, soy sauce, pineapple and sesame seeds. Reduce the heat to medium and cook 25 minutes uncovered. Stir the meat often.

Serve with white rice.

Bon Appetit!

SEA SCALLOPS WITH RED PEPPERS, TOMATOES AND BUTTER BEANS

DELECTABLE VEGETABLES!

EXQUISITE!

SEA SCALLOPS WITH RED PEPPERS, TOMATOES AND BUTTER BEANS

This succulent entrée is very easy and fast to prepare! Get ready to be surprised by this delicious recipe! Enjoy with a Sauvignon Blanc from the Loire Valley, such as Sancerre!

Preparation: 30 min; cooking time: 20 min.

Serving 4

16 to 20 sea scallops

3 ½ tbsp. olive oil

1 red onion, peeled and sliced very thin

2 red bell peppers, seeded and diced

10 oz. mini San Marzano tomatoes, halved

2 lbs. canned butter beans, drained and rinsed

¼ tsp dried oregano

8 fresh basil leaves, minced + more for garnish

1 lemon

In a large sauté pan, warm 1 ½ tbsp. olive oil on medium heat and cook the onion 3 minutes. Add the peppers and oregano. Cook 5 minutes, stirring often.

Add the butter beans, cook 3 minutes. When the preparation is very hot, add the tomatoes and fresh basil. Season the vegetables with salt and peppers. Cook 3 minutes.

Season the scallops with salt and pepper. Warm 2 tbsp. olive oil in a large frying pan on high heat and sauté the scallops 2 ½ minutes on each side. They must be golden brown.

Scoop the vegetables into plates and serve the scallops around. Squeeze some fresh lemon juice on top of the scallops. Garnish with fresh basil leaves.

Bon Appetit!

French Recipes and Cuisine