Roast Pork
1/3 cup plus 2 tablespoons extra-virgin olive oil
1 1/2 pounds pork tenderloin
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 pound asparagus, ends trimmed
3 shallots, cut into small wedges
1 tablespoon coarse-grain mustard
2 tablespoons cider vinegar
Heat oven to 400° F.
Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
Season the pork with 1/4 teaspoon each of the salt and pepper. Cook until golden brown, 3 minutes per side. Transfer skillet to oven and roast 18 minutes. Transfer the pork to a cutting board and let rest at least 5 minutes before slicing.
Meanwhile, place the asparagus on a baking sheet in a single layer. Scatter the shallots over the top. Drizzle with 1 tablespoon of the oil, season with the remaining salt and pepper, and roast until cooked through, 12 to 15 minutes.
In a small bowl, whisk together the mustard, vinegar, and the remaining oil. Divide the pork and asparagus among individual plates and serve with the vinaigrette.
note :When the weather turns warm, take this recipe outside. Heat a grill to medium and cook the pork, covered, turning occasionally, for 20 minutes. Grill the shallots (cut in half) and asparagus, turning occasionally, for 8 to 10 minutes.
OR
Pork Chops Stuffed with Feta
Cooking spray
4 garlic cloves, minced and divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
5 sun-dried tomatoes, packed without oil, diced
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup (1 ounce) crumbled reduced-fat feta cheese
3 tablespoons (1 1/2 ounces) block-style fat-free cream cheese
1/2 teaspoon grated lemon rind
4 (4-ounce) boneless center-cut loin pork chops, trimmed
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
Preparation
Preheat broiler.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; sauté 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; sauté until moisture evaporates. Remove from heat; stir in cheeses and rind.
Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork. Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Combine remaining 2 garlic cloves, juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done. Serve with rice .
Avocado-Feta Salsa
4 plum tomatoes, chopped
2 tablespoons finely chopped red onion
2 garlic cloves, minced
1 (4-ounce) package crumbled feta cheese
1 tablespoon chopped fresh parsley
3 tablespoons red wine vinegar
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 avocados, chopped
Assorted tortilla chips
Preparation
Stir together first 9 ingredients. Gently stir in avocado just before serving. Serve with assorted tortilla chips.
Salad
4 cups trimmed watercress (about 1 bunch)
4 cups torn frisée (about 1 head)
1 cup red grapefruit sections (about 2 grapefruit)
1 cup thinly sliced red onion
8 whole pitted dates, sliced
2 tablespoons white balsamic vinegar
1/2 teaspoon curry powder
1/2 teaspoon salt
5 teaspoons grapeseed oil
Preparation
Arrange watercress and frisée on a large platter, and top evenly with grapefruit, onion, and dates.
Combine vinegar, curry powder, and salt in a small bowl, and slowly add oil, stirring constantly with a whisk. Drizzle over salad. Serve immediately.
Cake with Cream Cheese Frosting
Cake
1 pound beets (about 2 medium)
Cooking spray
2/3 cup granulated sugar
2/3 cup packed dark brown sugar
1/2 cup vegetable oil
2 large eggs
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup 1% low-fat milk
Frosting
2 teaspoons grated orange rind
1 teaspoon vanilla extract
1 (8-ounce) block 1/3-less-fat cream cheese, chilled
3 cups sifted powdered sugar
2 tablespoons finely chopped walnuts, toasted
Preheat oven to 350°.
To prepare cake, peel beets using a vegetable peeler. Grate beets, using the large holes of a grater, to measure 2 cups.
Coat 2 (9-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray.
Combine the granulated sugar, brown sugar, oil, and eggs in a large bowl; beat with a mixer at medium speed until well-blended. Add beets; beat well. Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl, stirring well with a whisk. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles.
Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Carefully peel off wax paper, and cool cake completely on wire racks.
To prepare frosting, beat orange rind, vanilla, and cream cheese with a mixer at high speed until fluffy. Add the powdered sugar; beat at low speed just until blended (do not overbeat).
Place 1 cake layer on a plate; spread with 1/2 cup frosting; top with remaining cake layer. Spread remaining frosting over top and sides of cake. Sprinkle nuts over top of cake. Store cake loosely covered in refrigerator.