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Spiced pork tenderloin with Richmond Food Bank gets ginger strawberry sauce fresh fruit and vegetables Foodland Ontario
Special to the News
EMC lifestyle - Pork is a wonder addition to any diet. All trimmed pork cuts, except ribs, qualify as lean or extra-lean. Lean cuts contain 10 per cent of fat or less. These include all trimmed fresh, cuts (excluding ribs), including pork chops, roasts, schnitzels, kabobs, cutlets, cubes and strips. Extra-lean cuts contain 7.5 per cent fat or less. These include pork tenderloin and cuts from pork leg inside round. Lean ground pork contains 17 per cent fat or less. Pork contains many nutrients recommended by Health Canada to build and maintain a healthy body, including six essential vitamins, four important minerals, protein and energy. An average 100 gram cooked, trimmed serving of lean pork provides 191 calories, 29 grams of protein and 7.5 grams of fat. Pork is an excellent source of thiamin: 100 grams provide 65 per cent of the daily recommended intake. It is also a source of riboflavin, niacin, vitamins B6 and B12, phosphorous, magnesium, iron and zinc. The following recipe offers a hint of Middle Eastern flavours complementing both the succulent pork and the sweet strawberries. Preparation Time: 12 minutes Cooking Time: N/A Grilling Time: 25 minutes Standing Time: 10 minutes
Servings: four to six Ingredients * 1 tbsp (15 ml) vegetable oil * 1.5 tsp (7 ml) each of ground cumin and coriander * 0.5 tsp (2 ml) ground cinnamon * pinch of cayenne pepper * 750 g pork tenderloin Ginger strawberry sauce 0.75 cup (175 ml) apple jelly 2 tbsp (25 ml) lemon juice 1.5 tsp (7 ml) grated fresh gingerroot (or 0.5 tsp/2 ml ground ginger) 2 cups (500 ml) sliced hulled strawberries Preparation In small bowl, mix together oil, cumin, coriander, cinnamon and cayenne; brush all over pork tenderloin. Let stand for 20 minutes. Place on grill over medium heat; close lid and cook for 18 to 25 minutes or until just a hint of pink remains, turning halfway through. Remove to cutting board; let stand tented with foil for 10 to 15 minutes before diagonally slicing into half-inch (1 centimetre) thick slices. Ginger strawberry sauce Meanwhile, in a medium saucepan, heat the jelly, lemon juice and ginger, stirring to melt the jelly. Turn off the heat and stir in the strawberries. Spoon some sauce onto plates and arrange the meat slices over top. Drizzle the remaining sauce over the meat. Tip: cook the meat to 160 F (70 C) on a meat thermometer.
Special to the News
EMC news - The opening of the new King’s Your Independent Grocer (YIG) and the closing of the King’s valu-mart in Richmond last week had a silver lining for the Richmond Food Bank and those it serves. Thanks to owner Chris King’s generosity and his attention to the needs of the less fortunate in the community despite all of the attention that the opening of the new store and the closing of his old one involved, the Richmond Food Bank was able to provide fresh fruit and vegetables to those in need. On Wednesday, Nov. 28, Mr. King and his team, along with Isabel Thompson and her
It’s a Great Time for Dinner at Eastside’s Buy it Next Week on
Agricultural Society AGM The 2013 annual meeting of the Richmond Agricultural Society will be held on Tuesday, Jan. 22 at 8 p.m. in the
upstairs hall at the Richmond Memorial Community Centre arena in Richmond. The Richmond Agricultural
team of volunteers from the Food Bank, packed up all of the remaining fresh fruit and vegetables not sold at the closing valu-mart location. The new King’s YIG was being stocked with all new produce, meaning that what was left at the old location was homeless. But it quickly found a home at the Richmond Food Bank. It was a big job to pack it all up for distribution to Food Bank clients but with many hands involved, it went quite quickly and smoothly. The Richmond Food Bank, on behalf of the recipients of this precious fresh fruit and vegetables, wishes to say “Thank you, Chris” for this generous action in helping Food Bank clients enjoy fresh fruit and vegetables.
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Stittsville News EMC - Thursday, December 6, 2012 49