Cooking

Grilled Pork Tenderloin with Orange-Sesame Asparagus and Rice

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Grilled Pork Tenderloin with Orange-Sesame Asparagus and Rice

Servings 4
Calories 653 kcal
Author Hannah Klinger, April 2015

Ingredients

  • 2 pounds pork tenderloins -- trimmed
  • 2 tablespoons canola oil
  • 2 tablespoons maple syrup
  • 1 tablespoon brown sugar
  • 5 teaspoons lower-sodium soy sauce -- divided
  • 2 teaspoons fish sauce
  • 1 teaspoon grated peeled fresh ginger
  • Cooking spray
  • 3/4 teaspoon kosher salt -- divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 pounds asparagus -- trimmed
  • 2 tablespoons fresh orange juice
  • 4 teaspoons dark sesame oil -- divided
  • 2 teaspoons honey
  • dash crushed red pepper
  • 1/2 teaspoon grated orange rind
  • 1 teaspoon toasted sesame seeds
  • 2 cups hot cooked brown rice
  • 1/2 cup chopped green onions
  • 1/4 cup chopped toasted peanuts

Instructions

  1. Cut each tenderloin crosswise into 12 even slices. Gently pound each slice to 1/2-inch thickness with a meat mallet or small heavy skillet. Combine canola oil, syrup, sugar, 2 teaspoons soy sauce, fish sauce, and ginger in a large zip-top plastic bag. Add pork to bag; seal. Refrigerate 30 minutes.
  2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle pork evenly with 1/4 teaspoon salt and black pepper. Add 8 pork slices to pan; grill 90 seconds on each side. Remove pork from pan. Repeat procedure twice with remaining pork. Reserve 16 pork slices.
  3. Return pan to medium-high heat. Coat asparagus with cooking spray. Add half of asparagus to pan; grill 3 minutes or until crisp-tender, turning occasionally. Place asparagus in a bowl. Repeat procedure with remaining asparagus. Combine remaining 1 tablespoon soy sauce, orange juice, 2 teaspoons sesame oil, honey, and crushed red pepper in a microwave-safe bowl. Microwave at HIGH 2 minutes or until slightly thickened. Add juice mixture, 1/4 teaspoon salt, and rind to asparagus; toss. Sprinkle with sesame seeds.
  4. Combine remaining 2 teaspoons sesame oil, remaining 1/4 teaspoon salt, rice, green onions, and peanuts in a medium bowl. Serve with remaining 8 pork slices and asparagus mixture.

Grilled Chicken With Walnut Sauce

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Grilled Chicken With Walnut Sauce

Servings 4
Calories 635 kcal

Ingredients

  • 4 Chicken Breasts (boneless skinless), about 6 ounces each
  • 1 Tbs Butter
  • 1 small onion minced
  • 1/2 tsp Garlic minced
  • 1/2 cup Chicken broth
  • 1 1/2 tsp Parsley chopped
  • 1/4 tsp Basil dry
  • 1/8 tsp Coriander dry
  • 1/2 cup Walnuts
  • Salt and pepper to taste

Instructions

  1. Place the walnuts in a food processor and run until ground. Set aside.
  2. Melt the butter in a medium saucepan. Add the onion and garlic.
  3. Cook until soft (Do Not Brown). Add the broth, herbs, and walnuts. Bring to a boil.
  4. Reduce the heat and simmer until slightly thickened.
  5. Grill the chicken while the sauce reduces.
  6. Serve the chicken with the warm sauce ladled on top.

Cool, Creamy Chocolate Dessert

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Cool, Creamy Chocolate Dessert

Calories 3399 kcal
Author Kathy Kitchens Downie, RD, Cooking Light , MAY 2008

Ingredients

Crust:

  • 1 1/4 cups all-purpose flour -- about 5 1/2 ounces
  • 1/4 cup powdered sugar
  • 6 tablespoons chilled butter -- cut into small pieces
  • 1/4 cup finely chopped pecans -- toasted
  • Cooking spray

Filling:

  • 1 cup powdered sugar
  • 1/2 cup 1/3-less-fat cream cheese -- 4 ounces softened
  • 1/2 cup fat-free cream cheese -- 4 ounces softened
  • 8 ounces frozen reduced-calorie whipped topping -- thawed and divided
  • 3 cups 1% low-fat milk
  • 7 4/5 ounces chocolate instant pudding mix
  • Unsweetened cocoa -- optional

Instructions

  1. Preheat oven to 325°.
  2. To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/4 cup sugar in a food processor; pulse 2 times or until combined. Add butter; pulse 10 times or until mixture resembles coarse meal. Stir in pecans. Firmly press mixture into bottom of a 13 x 9–inch baking pan coated with cooking spray. Bake at 325° for 20 minutes or until crust is lightly browned. Cool completely.
  3. To prepare filling, place 1 cup sugar and cream cheeses in a medium bowl; beat with a mixer at medium speed until fluffy. Fold in half of whipped topping. Spread cream cheese mixture on cooled crust. Cover loosely; refrigerate 1 hour.
  4. Combine milk and pudding mix in a large bowl; beat with a mixer at medium speed for 2 minutes. Cover and refrigerate 1 hour or until pudding is set. Spread the pudding mixture over cream cheese layer. Spread remaining half of thawed whipped topping over pudding layer. Cover and chill for 30 minutes. Sprinkle with cocoa, if desired. Cut into 15 pieces.