Month: February 2020

Potato Salad 101

Potato Salad 101

  • 2 pounds small all-purpose white or red potatoes
  • 3 tablespoons white vinegar
  • 1 tablespoon canola oil
  • 1/2 cup chopped celery
  • 1/2 cup finely chopped red onion
  • 2 tablespoons sweet pickle relish — drained
  • 3 hard-cooked large eggs — chopped
  • 3/4 cup low-fat mayonnaise
  • 2 tablespoons prepared mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  1. Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain. Cool and peel. Cut potatoes into 1/2-inch cubes. Place potatoes in a large bowl; sprinkle with vinegar and oil. Add celery, onion, pickle relish, and eggs; toss gently.
  2. Combine mayonnaise, mustard, salt, and pepper. Spoon mayonnaise mixture over potato mixture; toss gently to coat. Cover and chill 1 to 24 hours.

Pork with Potatoes, Apples, and Sour Cream-Cider Sauce

Pork with Potatoes, Apples, and Sour Cream-Cider Sauce

  • 1 1/2 pounds pork tenderloin
  • 1 tablespoon olive oil — divided
  • 1 large onion — cut into 12 wedges
  • 9 small red potatoes — cut in half (about 1 1/4 pounds)
  • 2 apples — cut into 1-inch cubes (about 1 pound)
  • 1 1/2 cups apple cider
  • 1 cup fat-free (less-sodium chicken broth)
  • 1/2 cup Calvados — (apple brandy)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup low-fat sour cream
  1. Preheat oven to 400°.
  2. Trim fat from pork tenderloin. Heat 1 teaspoon oil in a large, ovenproof Dutch oven over medium-high heat. Add pork; cook 8 minutes or until browned, turning occasionally. Remove pork from pan.
  3. Add 2 teaspoons oil to pan. Add onion; sauté 5 minutes. Add pork and potatoes to pan; insert a meat thermometer into thickest portion of pork. Bake, uncovered, at 400° for 15 minutes. Add apples; bake an additional 20 minutes or until potatoes are tender and thermometer registers 160° (slightly pink). Remove pork and potato mixture from pan; keep warm.
  4. Add cider, broth, Calvados, salt, and pepper to pan, scraping pan to loosen browned bits. Bring to a boil over high heat, and cook until reduced to 1 cup (about 8 minutes). Remove from heat. Stir in sour cream, stirring with a whisk until well-blended. Reduce heat, and simmer, uncovered, 1 minute. Cut pork into 1/4-inch-thick slices. Arrange 3 ounces pork on each of 6 plates; top each with 1 cup potato mixture and 1/4 cup sour cream sauce.
  5. Note: For an alcohol-free version, simply increase the apple cider to 2 cups and omit the Calvados.

Pork Tenderloin with Sweet and Sour Cabbage

Pork Tenderloin with Sweet and Sour Cabbage

  • 1 – lb. pork tenderloin
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil
  • 2 tablespoons grainy mustard
  • 2 slices bacon — chopped
  • 1 onion — thinly sliced
  • 1/2 large head red cabbage — cored and thinly sliced
  • 1/4 cup cider vinegar
  • 1/4 cup sugar
  1. Preheat oven to 450ºF. Sprinkle pork with salt.
  2. Warm oil in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, turning occasionally. Transfer to a plate and let cool slightly. Spread mustard over pork.
  3. Add bacon to skillet and cook, stirring occasionally, until it begins to crisp, 1 minute. Add onion to skillet and sauté until tender, about 3 minutes. Add cabbage, vinegar and sugar and cook, stirring often, until cabbage has wilted, about 5 minutes.
  4. Place tenderloin on top of cabbage and roast until a meat thermometer inserted into center of pork registers 150ºF, about 15 minutes. Let stand 5 minutes; slice pork and serve with cabbage.

Pork Roast with White Beans and Cranberries

Pork Roast with White Beans and Cranberries

  • 1 lb dried navy beans (about 2 cups)
  • 1 pork shoulder blade roast ((5-pound) trimmed)
  • 1 1/2 tsp kosher salt (divided)
  • 1/4 tsp freshly ground black pepper
  • 2 Tbs minced fresh sage (divided)
  • Cooking spray
  • 1 1/2 cups sliced shallots (about 8 medium)
  • 5 cups water
  • 3 fresh sage sprigs
  • 1/2 cup dried cranberries
  1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
  2. Preheat oven to 350º.
  3. Sprinkle pork roast with 1 teaspoon salt and pepper. Rub surface of roast with 4 teaspoons minced sage. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add roast to pan; cook for 15 minutes, turning to brown on all sides. Remove roast from pan. Add sliced shallots to pan; sauté 3 minutes or until tender. Return roast to pan. Add remaining 1/2 teaspoon salt, beans, 5 cups water, and sage sprigs to pan; bring to a simmer. Cover and bake at 350° for 2 hours. Add dried cranberries to pan; bake an additional 30 minutes or until roast is tender. Remove sage sprigs; discard. Remove roast from pan; shred pork with 2 forks. Sprinkle with remaining 2 teaspoons minced sage. Serve roast with bean mixture