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LivingFood and DrinkGay Cook's Pork Tenderloin Medallions topped with Dill Pesto over Stir Fried Napa Cabbage

Gay Cook’s Pork Tenderloin Medallions topped with Dill Pesto over Stir Fried Napa Cabbage

Pork Tenderloin with pesto saucePork 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      
  • 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

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