CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 66917a2f   
   PID: MBSE-BBS 1.1.1 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.1 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Stuffed Pork Tenderloin w/Collard Greens   
    Categories: Pork, Greens, Fruits, Herbs   
         Yield: 4 Servings   
       
         1 lb Lean pork tenderloin   
        12    Dried apricot halves; (abt   
              - 1/2 cup)   
         1 ts Black pepper   
         1 ts Onion powder   
         1 ts Dried oregano   
         1 lb Collard greens; stemmed,   
              - washed, and drained, but   
              - not dry   
         1 tb Extra-virgin olive oil   
       3/4 c  Diced onion   
         1 cl Garlic; minced   
         2 ds Salt   
       
     Set oven @ 400ºF/205ºC. Line a baking pan with nonstick   
     aluminum foil (or use regular aluminum foil sprayed with   
     nonfat cooking spray). Place tenderloin on a cutting   
     board, and use a slightly oiled (olive oil) sharpening   
     steel or boning knife to make a hole in the center of   
     the tenderloin all the way through. Stuff dried apricots   
     into the cavity, working from one end at a time and   
     making sure to stuff them all the way into the middle.   
        
     Place tenderloin in pan and sprinkle with black pepper,   
     onion powder, and oregano. Cook for 45 minutes, or   
     until a meat thermometer reads at least 160ºF/70ºC.   
     Remove and let rest five minutes before slicing.   
        
     While meat is resting, roll a collard leaf into a tight   
     roll. Using a sharp slicing knife, slice in thin strips.   
     Repeat until all of the greens resemble green ribbons.   
     Heat oil in a large skillet over medium-high heat and   
     add onion and garlic. Cook until onions are almost   
     transparent. Add greens (which should still be damp)   
     and sauté, moving rapidly until greens have relaxed   
     and deepened in color, 2-3 minutes. If mixture starts   
     to stick to the pan, add 1 tablespoon water. Remove   
     greens from heat.   
        
     To serve, place approximately 1 cup of greens on a   
     dinner plate. Cut tenderloin in 1 1/2" slices. Place   
     meat slices on top of greens.   
        
     Yield: 4 servings (Serving size: 3 ounces of meat and   
          : 1 cup of greens)   
        
     This recipe was developed by Kathleen Stanley, a   
     Diabetes Educator at Central Baptist Hospital in   
     Lexington, Kentucky.   
        
     From: http://www.diabetesselfmanagement.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... "I've learned that something constructive comes from every defeat"Tom   
   andry   
   --- MultiMail/Win v0.52   
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
   SEEN-BY: 1/110 18/200 105/81 106/201 128/187 129/305 153/7715 154/110   
   SEEN-BY: 218/700 226/30 227/114 229/110 114 206 317 426 428 470 550   
   SEEN-BY: 229/664 700 705 266/512 291/111 320/219 322/757 342/200 396/45   
   SEEN-BY: 460/58 712/848 902/26 5020/400 5075/35   
   PATH: 18/200 229/426