Cooking

Teriyaki Pork and Pineapple

Filed Under: Cooking

Teriyaki Pork and Pineapple

  • 1/2 cup mirin — (sweet rice wine)
  • 1/2 cup sake — (rice wine)
  • 1/4 cup low-sodium soy sauce
  • 1 pound pork tenderloin — trimmed and cut into 24 pieces
  • 24 1-inch pieces red onion — (about 1 medium)
  • 24 1-inch cubes pineapple — (about 12 ounces)
  • Cooking spray
  1. Combine first 3 ingredients in a small saucepan; bring to a boil over medium-high heat. Cook until reduced to 2/3 cup (about 10 minutes). Remove from heat; cool completely.
  2. Combine cooled marinade and pork in a medium bowl. Cover and marinate in refrigerator 2 hours.
  3. Prepare grill to medium-high heat.
  4. Remove pork from bowl with a slotted spoon, reserving marinade. Place marinade in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Cool slightly.
  5. Thread 2 pork cubes, 2 red onion pieces, and 2 pineapple cubes alternately onto each of 12 (8-inch) skewers. Lightly coat kebabs with cooking spray. Place kebabs on a grill rack coated with cooking spray; grill 3 minutes on each side or until done, basting frequently with marinade.

Sweet Orange Salmon

Filed Under: Cooking

Sweet Orange Salmon

  • 2 Tbs brown sugar
  • 1 tsp chili powder
  • 1/2 tsp grated orange rind
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp ground coriander
  • 1/8 tsp black pepper
  • 4 salmon fillets ((6-ounce))
  • Cooking spray
  1. Preheat broiler.
  2. Combine first 8 ingredients in a small bowl. Rub spice mixture over both sides of salmon fillets. Place salmon on a broiler pan coated with cooking spray. Broil for 8 minutes or until salmon flakes easily when tested with a fork.

Sweet and Tangy Glazed Pork Tenderloin with Red Potato Mash

Filed Under: Cooking

Sweet and Tangy Glazed Pork Tenderloin with Red Potato Mash

  • 1 pound
  • small red potatoes
  • 1/3 cup
  • 2 % reduced-fat milk
  • 1 1/2 tablespoons butter
  • 3/4 teaspoon kosher salt — divided
  • 3/4 teaspoon freshly ground black pepper — divided
  • 2 teaspoons olive oil — divided
  • 1 teaspoon chopped fresh thyme
  • 1 small garlic clove — grated
  • 1 pound pork tenderloin — trimmed
  • Cooking spray
  • 2 tablespoons grape jelly
  • 2 tablespoons red wine vinegar
  • 1 tablespoon minced shallots
  1. Preheat oven to 500°.
  2. Place potatoes in a large saucepan; fill with water to 1 inch above potatoes. Bring to a boil; cook 10 minutes or until potatoes are tender. Drain; return to pan. Mash potatoes to desired consistency with a potato masher. Stir in milk, butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  3. Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, 1 teaspoon oil, thyme, and garlic; rub evenly over pork. Place pork on a jelly-roll pan coated with cooking spray; bake at 500° for 10 minutes. Combine remaining 1 teaspoon oil, jelly, vinegar, and shallots in a small saucepan; bring to a boil. Cook 1 minute, stirring occasionally. Brush half of jelly mixture over pork; bake at 500° for 5 minutes. Turn pork; brush with remaining half of jelly mixture. Bake 5 to 8 minutes or until a thermometer registers 145°. Place pork on a cutting board; let stand 5 minutes. Cut across the grain into thin slices. Serve with mashed potatoes.