Cooking

Roasted Pork Tenderloin with Citrus and Onion

Filed Under: Cooking

Roasted Pork Tenderloin with Citrus and Onion

  • 3 cups thinly sliced onion
  • 1 cup thawed orange juice concentrate (undiluted)
  • 4 garlic cloves (minced)
  • 1 lb pork tenderloins ((1-pound) trimmed)
  • 1/2 tsp salt (divided)
  • 1/2 tsp freshly ground black pepper (divided)
  • 2 tsp olive oil
  • 2 Tbs water
  1. Combine first 4 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 2 hours, turning occasionally.
  2. Preheat oven to 425°.
  3. Remove pork from bag, reserving marinade. Strain marinade through a sieve, reserving solids. Set solids aside; discard liquid. Sprinkle pork evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a large ovenproof skillet over medium-high heat. Add pork to pan; cook 3 minutes, turning to brown on all sides. Bake at 425° for 12 minutes or until a thermometer registers 155°. Place pork on a cutting board; cover loosely with foil. Let stand 5 minutes. Cut into 1/4-inch-thick slices.
  4. Combine reserved solids, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and 2 tablespoons water in a saucepan over medium-high heat. Cook 12 minutes or until onion is browned, stirring occasionally. Serve with pork.

Rustic Pear Tart

Filed Under: Cooking

Rustic Pear Tart

  • 1/2 cup whole-grain pastry flour or regular whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 teaspoons granulated sugar
  • 1/8 teaspoon salt
  • 4 tablespoons cold — unsalted butter (cut into small pieces)
  • 2 tablespoons lowfat buttermilk
  • 3 tablespoons ice water
  • 3 medium pears
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 teaspoon cornstarch
  • 3 tablespoons light brown sugar
  • 1/8 teaspoon ground cinnamon
  • 1 teaspoon honey
  • 1/4 teaspoon boiling water
  1. To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour , all- purpose flour, granulated sugar and salt. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap . Refrigerate for 30 minutes.
  2. In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch , brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.
  3. On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin , transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.
  4. Arrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Fold the border over the filling. It will only cover the pears partially and does not need to be even.
  5. Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.
  6. In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature.
  7. Calories 220; Total Fat 8 g; (Sat Fat 5 g, Mono Fat 2 g, Poly Fat 0 g) ; Protein 3 g; Carb 36 g; Fiber 4 g; Cholesterol 20 mg; Sodium 55 mg
  8. Good source of: Fiber, Thiamin

Rotini, Summer Squash, and Prosciutto Salad with Rosemary Dressing

Filed Under: Cooking

Rotini, Summer Squash, and Prosciutto Salad with Rosemary Dressing

  • 3 cups uncooked rotini (corkscrew pasta, about 8 ounces)
  • 1 1/2 cups coarsely chopped yellow squash
  • 1 1/2 cups coarsely chopped zucchini
  • 4 oz thinly sliced prosciutto (chopped)
  • 3 Tbs chopped red onion
  • 2 oz fresh mozzarella cheese (chopped)
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 2 Tbs white balsamic vinegar
  • 1 Tbs extravirgin olive oil
  • 1 1/2 tsp Dijon mustard
  • 1/2 tsp finely chopped fresh rosemary
  1. Cook pasta according to package directions, omitting salt and fat. Add squash and zucchini during the last minute of cooking. Drain pasta mixture; rinse under cold water.
  2. Heat a large nonstick skillet over medium-high heat until hot. Add prosciutto; cook 5 minutes or until crisp, stirring frequently.
  3. Combine the pasta mixture, prosciutto, onion, and cheese in a large bowl; sprinkle with salt and pepper. Combine white balsamic vinegar, olive oil, Dijon mustard, and rosemary in a small bowl, stirring with a whisk. Add vinegar mixture to pasta mixture, tossing gently to coat.

Rosemary Pork Tenderloin

Filed Under: Cooking

Rosemary Pork Tenderloin

  • 1 tablespoon olive oil
  • 1 pound pork tenderloin — trimmed and cut crosswise into 12 (1-inch slices)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup dry white wine
  • 1 tablespoon chopped fresh or 1 teaspoon dried rosemary
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • 1/2 cup cranberry chutney — (such as Crosse and Blackwell)
  1. Heat the oil in a large nonstick skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to pan; saute for 5 minutes, turning once.
  2. Add wine and rosemary to pan; bring to a boil. Cover, reduce heat, and simmer for 6 minutes. Combine water and cornstarch in a small bowl. Remove pork from pan; keep warm. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Serve the pork with sauce and chutney.