4 tbsp. cold unsalted butter
2 cups all-purpose flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
Juice from 1 lemon + orange juice
to equal 3/4 cup juice total
zest from 1 orange and 1 lemon
1 egg
3 overripe bananas mashed
1/2 cup chopped pecans
Heat oven to 400 degrees. Line muffin tin with muffin cups.
Stir together the dry ingredients. Cut the butter into bits, then use your fingers to rub the butter into the dry ingredients until there are no pieces bigger than a small pea.
Whisk the juice, zest and egg together. Pour in to the dry ingredients, mixing just enough to moisten. Fold in the fruit and nuts, then spoon the batter into the muffin tin. Bake for 20 minutes. Cook on baking sheet for 15 minutes before removing.
This is my take on the April 2011 Food Network Magazine Spice-Rubbed pork tenderloin with quinoa.
1 small pork tenderloin (1 1/2 pds) cut in thirds
1 tsp smoked paprika
1 tsp chili powder
1 tsp ground cumin
1 tsp red pepper flakes
1 tsp salt
2 tsp fresh cracker pepper
olive oil
1 cup couscous
2 tbsp salted butter
1 1/2 cups frozen corn, thawed
1 jalapeno cored and sliced into rings
Jarred salsa verde
Rub pork pieces with olive oil. Mix spices together and coat on pork. Grill on indirect heat for about 20 minutes or until pork is at 140 degrees.
Meanwhile bring 1 1/4 cups water to a boil in saucepan. Add a tbsp of salt and a tbsp of olive oil to the water add 1 couscous and stir. Simmer with the lid on for about 10 minutes.
Heat butter on medium heat in pan. Add corn and jalapenos. Salt if neccesary. Add cooked couscous into pan with corn. Stir and cook on medium for about 5 minutes.
When pork is done, let rest for 5 minutes and then slice and drizzle with olive oil and salsa verde. Serve with couscous.
