Sherie's Great Dinner

By AliceV

No need to change a thing. This is a great dinner. Just go to the store, buy the ingredients, and make it.

Ingredients

• SWEET & SOUR CABBAGE
• 1/2 C cider vinegar
• 1/4 C sugar
• 1/4 C brown sugar
• 1 med head red cabbage, shredded (10 cups)
• 2 bacon strips, diced
• 1 med tart apple, peeled and chopped
• 1/2 C chopped onion
• 1/4 C water
• 2 T white wine
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/8 tsp ground cloves
• PORK TENDERLOIN
• 2 1/2 pound whole pork tenderloin
• 3 strips bacon
• 1/2 C flour (omit for GF)
• salt and pepper to taste
• 2 T olive oil
• 3 cloves chopped garlic (I usually use more)
• 1 med onion, peeled and sliced
• 2 T chopped parsley
• 1 C chicken stock
• 1/2 C dry white wine
• NUTTED RICE
• 1 C Lundberg wild rice blend
• 2 C chicken broth
• 1 C shelled pecan halves (I usually roast 350 for 10 min)
• 1 C yellow raisins
• grated rind of 1 large orange
• 1/4 C chopped fresh mint
• 4 green onions, thinly sliced
• 1/4 C olive oil
• 1/3 C fresh orange juice
• salt and pepper to taste (I don't add any salt as the canned broth had enough for me, and I use low-sodium broth)
• LEMONY ASPARAGUS SAUTE
• 1 1/2 pounds asparagus
• 1 T olive oil
• 1 1/2 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp pepper

Details

Adapted from i.yummly.com

Preparation

Step 1

For CABBAGE:

In a large bowl, stir the vinegar and sugars until sugars dissolve. Add cabbage, toss to coat. Let stand for 5-10 minutes. Meanwhile, in a large skillet , cook bacon. Remove with a slotted spoon, reserving drippings. (I used a dutch oven.)

In the drippings, saute apple and onion until tender. Add water and cabbage mixture. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes. Stir in wine, salt, pepper and cloves. Simmer, uncovered, for 5 minutes or until tender. Sprinkle with reserved bacon just before serving. (I put the bacon back in to cook with the cabbage, rather than sprinkling it on top.) Yield: 8-10 servings.

For PORK TENDERLOIN:

In large frying pan, cook bacon to render fat; drain on paper towels, chop and set aside.

Season pork with salt and pepper, dredge in flour (omit for gluten-free), and brown in the bacon grease. Remove to a 13x9 baking pan.

To the frying pan, add the oil, garlic and onions, saute a few minutes until tender.
Add chicken stock, wine, parsley and reserved bacon. Simmer one minute.

Pour all on top of the pork, cover with foil and bake at 350 for one hour. (or 1 1/2 hrs at 325)

Thicken the sauce with cornstarch dissolved in wine or water, if desired. Pass with the sliced meat.

For NUTTED RICE:

Combine rice and broth in pot that has a tight lid. Bring to boil, stir once, cover, reduce to simmer and cook for 50 minutes or until broth is mostly absorbed. Remove from heat, let stand 10 minutes. Fluff with fork.

Add remaining ingredients to rice and toss gently. Let mixture stand for 2 hours to allow flavors to develop. Serve at room temperature.

6 portions.

For LEMONY ASPARAGUS:

Trim woody ends from asparagus, cut into 1 inch bits. In a large skillet, saute in olive oil over medium heat until desired tenderness. Stir in lemon, salt and pepper and cook 1 minute.

Makes 4 50 calorie servings.