While it’s hard for me to say which vegetable is my absolute favorite, I can say that there’s absolutely nothing better than buttered, fresh lima beans.
But if they don’t strike your fancy, here’s a recipe for succotash, which you could replace or add to the basmati rice recipe as this meal’s carbohydrate, to accompany the pork tenderloin entrée. Add a green salad and sliced fresh peaches for dessert to complete the menu.
Bon appétit!
Orange-Glazed, Garlic-Scented Pork Tenderloin(Serves 4)1 boneless pork tenderloin, about 1¼ pounds, trimmed and patted dry
2 large cloves garlic, slivered
Coarse sea salt and freshly ground black pepper, to taste
2 teaspoons fresh rosemary, crushed and minced
Olive oil, for sautéing
1 tablespoon Grey Poupon mustard
1/2 cup orange marmalade
1/2 cup dry vermouth or orange juice, for deglazing
1 tablespoon unsalted butter, softenedTo prepare:Preheat the oven to 350°F.
Make slits in the meat with the point of a sharp knife.
Stud with slivers of garlic.
Rub rosemary, salt and pepper on the meat.
Lightly coat the bottom of an ovenproof skillet, or sauté pan, with oil over high heat.
Sear the pork, until all the sides are browned, about 2 to 3 minutes per side.
Whisk together mustard and marmalade.
Taste and adjust the flavor.
Brush glaze on the tenderloin when the meat is browned.
Add half of the vermouth to the pan.
Set the skillet in the oven.
Roast the tenderloin, turning and glazing it twice, until a meat thermometer registers 140°F.
Transfer the pork to a warm platter.
Let rest.
Set the skillet, with pan juices, back on the stove.
Add remainder of the vermouth and marmalade.
Bring to a boil.
Reduce by half.
Add accumulated juices from the resting pork to the sauce.
Taste and adjust the seasonings.
Swirl in butter to finish the sauce.
Slice the pork.
Arrange on a platter.
Drizzle sauce over the whole affair.Buttered Fresh Lima Beans(Serves 4)1/2 pound shelled fresh lima beans
Sea salt and freshly ground black pepper, to taste
1 tablespoon unsalted butter
Pinch red pepper flakes
Pinch fresh thyme leavesTo prepare:Add water and salt to a large saucepan over high heat.
Bring to a boil.
Add lima beans.
Bring back to a boil.
Reduce the heat.
Cook until tender, about 5 minutes.
Drain well.
Add butter, red pepper flakes and thyme.
Taste and adjust the seasonings.
Serve at once.Succotash(Serves 4 to 6)1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter
1 large yellow onion, chopped
1 dark green thin-fleshed pepper, halved, cored, seeded and chopped
1/2 pound shelled fresh lima beans, cooked according to previous recipe
5 ears corn on the cob, cooked and kernels cut off
Sea salt and freshly ground black pepper, to taste
3 pinches red pepper flakes, to taste
1/2 teaspoon Greek oregano
3 tablespoons heavy cream, to tasteTo prepare:Coat the bottom of a large skillet with oil over moderate heat.
Add butter.
Add onion and green pepper when the foam subsides.
Sauté, until soft and translucent, about 3 to 4 minutes.
Add corn kernels and lima beans, both previously cooked.
Stir in salt, pepper, red pepper flakes and oregano.
Sauté, until well mixed.
Taste and adjust the seasonings.
Add cream.
Cook, until slightly thickened, about 3 minutes.
Taste and adjust the seasonings.
Serve at once.Basmati Rice With Toasted Coconut, Cashews And Dried Blueberries(Serves 4 to 6)1 tablespoon olive oil, or more, as needed
1½ bunch scallions, chopped
1½ cup brown Basmati rice
1 tablespoon fresh parsley, chopped
Sea salt and freshly ground black pepper, to taste
1/2 cup dried blueberries
3 cups chicken stock
1 cup organic natural coconut flakes, toasted
3/4 cup salted cashews, toastedTo prepare:Preheat the oven to 350°F.
Coat the bottom of a heavy casserole with oil over moderate high heat.
Add scallions.
Sauté briefly, until aromatic.
Add rice, parsley, salt, pepper and blueberries.
Stir well.
Add stock.
Bring to a boil.
Cover.
Set in the oven.
Bake, until the rice is tender and all the liquid is absorbed, about 30 to 40 minutes.
Remove from oven.
Let stand, about 10 minutes.
Stir coconut and cashews into rice with a table fork.
Taste and adjust the seasonings.
Transfer to a bowl and serve.
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