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Recipes
Pork Tenderloin with Sauteed Apples and Leeks
By McLean
Heat broiler, with rack set 4 inches from heat
- 2 pork tenderloins (1 1/2 to 2 pounds total) trimmed of excess fat and silver skin.
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 2 leeks, white and light-green parts only, halved lengthwise, and cut crosswise into 1-inch pieces
- 1/2 teaspoon fennel seeds
- 3 Gala apples cored and cut into 1/4-inch thick slices and halved crosswise
- 1 teaspoon sherry vinegar or red-wine vinegar
Onion Rings, Old Fashioned
By McLean
Heat oil in a deep fryer for 367 degrees
- 1 large onion, cut into 1/4-inch slices
- 1 1/4 cup flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 egg
- 1 cup dry bread crumbs
- seasoning salt to taste
- 1 quart oil, for frying, as needed
Pork Loin Roast with Apples
By McLean
Combine first 5 ingredients and rub on roast
- 4 to 5 lb. pork loin roast
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon pepper
- 1/4 cup honey
- 1/2 cup water
- 1 tablespoon lemon juice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 ground cinnamon
- 2 medium-size cooking apples, peeled, cored, and sliced