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Simply Roasted Pork
- 1/2 cup apricot preserves
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 3/4 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 3 pounds boneless pork loin — trimmed
- Cooking spray
- Preheat oven to 425°.
- Place the preserves in a small saucepan over medium-low heat, and cook 10 minutes or until melted. Keep warm over low heat.
- Combine salt, oregano, garlic powder, and pepper; rub evenly over pork. Place pork on a rack coated with cooking spray; place rack in a shallow roasting pan. Bake at 425° for 30 minutes. Brush 1/4 cup preserves evenly over pork. Bake an additional 10 minutes. Brush remaining preserves evenly over pork. Bake an additional 10 minutes or until thermometer registers 155° (slightly pink). Let stand 10 minutes before slicing.
Slow-Roasted Beef with Creamy Mashed Potatoes
- Beef:
- 6 cups Beef Stock
- 2 cups water
- 1 lb boneless chuck roast (trimmed and cut against the grain into 4 slices)
- 2 tsp chopped fresh thyme (divided)
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
- Potatoes:
- 1 1/2 lbs baking potatoes (peeled and cut into 1/2-inch pieces)
- 1/2 cup 2% reduced-fat milk
- 1 Tbs butter (softened)
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- Preheat oven to 400°.
- To prepare beef, combine Beef Stock and water in a saucepan; bring to a simmer. Place beef in a 13 x 9-inch baking dish; pour stock mixture over beef. Bake at 400° for 2 hours or until beef is tender.
- Remove beef from the cooking liquid; cover and keep warm. Strain cooking liquid through a sieve over a bowl. Place a zip-top bag inside a 2-cup glass measure. Pour liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 corner of bag. Drain liquid into a saucepan, stopping before the fat layer reaches the opening; discard fat. Bring liquid to a boil; reduce to simmer. Cook 20 minutes or until reduced to 1 cup. Remove from heat; stir in 1 teaspoon thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
- To prepare potatoes, place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and cook 12 minutes or until very tender. Drain. Return potatoes to pan. Add milk, butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mash with a potato masher to desired consistency. Cook for 2 minutes or until thoroughly heated. Serve with beef. Serve sauce over beef; garnish with remaining 1 teaspoon thyme.
Sirloin Steak with Tarragon-Garlic Sour Cream
- 1/3 cup sour cream
- 1/4 cup low-fat mayonnaise
- 2 tablespoons whole-grain Dijon mustard
- 1 teaspoon dried tarragon
- 1 teaspoon bottled minced garlic
- 1/2 teaspoon salt — divided
- 1/4 teaspoon black pepper — divided
- Cooking spray
- 1 pound boneless sirloin steak — trimmed
- 20 ounces refrigerated red potato wedges — (such as Simply Potatoes)
- Combine first 5 ingredients in a small bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Set aside.
- Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Sprinkle both sides of steak with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper; add steak to pan. Cook 5 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut into 1/4-inch-thick slices. Keep warm.
- Wipe pan with a paper towel; return to heat. Recoat pan with cooking spray. Add the potatoes; sauté 15 minutes or until browned and thoroughly heated, stirring occasionally. Serve with steak and sauce.
Sirloin Steak with Dijon-Port Sauce
- 3 cups uncooked medium egg noodles
- 1 pound trimmed sirloin — (about 1 inch thick)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking spray
- 1/2 cup port or other sweet red wine
- 1/4 cup minced shallots
- 1 teaspoon bottled minced garlic
- 1/2 cup less-sodium beef broth
- 1 tablespoon Dijon mustard
- 1/2 teaspoon fresh thyme leaves
- Cook noodles according to package directions, omitting salt and fat. Drain; keep warm.
- While noodles cook, heat a nonstick skillet over medium-high heat. Sprinkle both sides of steak with salt and pepper. Lightly coat steak with cooking spray. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Transfer meat to a platter; keep warm.
- Add port to pan, scraping to loosen browned bits. Stir in shallots and garlic; cook 45 seconds, stirring frequently. Add beef broth; bring to a boil. Cook 20 seconds; remove from heat. Add mustard and thyme, stirring with a whisk.
- Cut steak diagonally across grain into thin slices. Serve steak and sauce with the pasta.