Pork and dill are great flavours to enjoy during our chilly wine.
Makes 4 to 6 servings
- 1 1/2 lb (750g) pork tenderloin,
- Zest of 1 lemon
- 2 garlic cloves, finely chopped
- 1/2 tsp 2 ml) freshly ground black pepper and salt
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) cider or balsamic vinegar
- 2 tbsp (25 ml) honey or maple syrup
Remove any fat or white membrane from the meat and slice the meat into 1/2 inch slices Heat a wok or skillet on medium-high heat and sauté the meat just until brown, about 3 minutes, turning often. Lay meat over the cabbage and dribble on the dill pesto.
Dill Pesto Makes 1 cup
- 1 cup (250 ml) packed fresh dill, discarding thick stems
- 1 garlic cloves,
- 2 tbsp (30 ml) pine nuts or slivered almonds
- 1/4 tsp (1 ml) salt
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) grated Parmesan cheese.
Place ingredients in a food process except the oil. Puree the ingredients briefly and with the machine still running, slowly add the oil and cheese if using.
Stir-Fried Napa Cabbage with Green Onions 2 servings
2 tbsp (25 ml) vegetable oil
2 cloves garlic, chopped
4 cups (1l) shredded Napa cabbage, gently packed
1 – 2 tbsp (15 – 30 ml) soy sauce
1½ tsp (7 ml) white vinegar
1 tsp (5 ml) sugar
2 tsp (10 ml) cornstarch mixed with 3 tbsp (40 ml) broth or water
4 green onions, sliced
1. Heat oil in wok or large skillet over high heat. Add garlic and sauté briefly. Add cabbage, stirring until cabbage is tender about 1 minute. Stir in soy sauce, vinegar, sugar and cornstarch mixture. When cabbage is coated stir in onions. Serve
