Rotini, Summer Squash, and Prosciutto Salad with Rosemary Dressing

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Rotini, Summer Squash, and Prosciutto Salad with Rosemary Dressing

Servings 4
Calories 2 kcal

Ingredients

  • 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

Instructions

  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

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Rosemary Pork Tenderloin

Calories 780 kcal
Author Cooking Light , DECEMBER 2001

Ingredients

  • 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

Instructions

  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.

Roast Pork Tenderloin with Plum Barbecue Sauce

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Roast Pork Tenderloin with Plum Barbecue Sauce

Servings 8
Calories 241 kcal
Author Paul Grimes, Cooking Light JULY 2011

Ingredients

Sauce:

  • 2 tablespoons canola oil
  • 1 cup chopped onion
  • 2 garlic cloves -- finely chopped
  • 1/4 cup packed brown sugar
  • 1/4 cup rice wine vinegar
  • 1/4 cup ketchup
  • 2 tablespoons lower-sodium soy sauce
  • 2 teaspoons dry mustard
  • 1 teaspoon ground ginger
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon crushed red pepper
  • 2 whole cloves
  • 1 1/2 pounds black plums -- quartered and pitted
  • 1 star anise

Pork:

  • 2 tablespoons canola oil
  • 2 pounds pork tenderloins -- trimmed
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Heat a large saucepan over medium-high heat. Add 2 tablespoons canola oil to pan, and swirl to coat. Add onion and garlic; sauté 5 minutes, stirring constantly. Add sugar and the next 10 ingredients (through star anise); bring to a boil. Reduce heat, and simmer, partially covered, for 30 minutes or until plums break down and sauce thickens, stirring occasionally. Discard cloves and anise.
  2. Preheat oven to 450°.
  3. Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Sprinkle pork evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add pork to pan; sauté 7 minutes, turning to brown on all sides.
  4. Transfer pork to a foil-lined jelly-roll pan; coat with 1/2 cup plum sauce. Roast pork at 450° for 15 minutes. Remove pork from oven. Turn pork over; coat with an additional 1/2 cup plum sauce. Roast 10 minutes or until a thermometer inserted in thickest portion of pork registers 155°. Remove from pan; let stand 10 minutes. Slice crosswise. Serve with remaining plum sauce.