Month: February 2020

Simply Roasted Pork

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
  1. Preheat oven to 425°.
  2. Place the preserves in a small saucepan over medium-low heat, and cook 10 minutes or until melted. Keep warm over low heat.
  3. 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

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
  1. Preheat oven to 400°.
  2. 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.
  3. 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.
  4. 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

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)
  1. Combine first 5 ingredients in a small bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Set aside.
  2. 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.
  3. 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

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
  1. Cook noodles according to package directions, omitting salt and fat. Drain; keep warm.
  2. 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.
  3. 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.
  4. Cut steak diagonally across grain into thin slices. Serve steak and sauce with the pasta.