Pork Tenderloin, Pear, and Glazed Walnut Salad

How about a light dinner?

Pork matches well to the sweetness of cider, but instead of braising, sear tenderloins for a quick weeknight salad with slices of fresh green pear. If the weather is too chilly to fire up the grill, use and indoor one or the broiler works just as well.

This salad will leave you wanting more.  It is hearty enough to please a manly appetite but light enough to satisfy a woman's palate too.

This uses fresh pears, which are abundant right now.  A perfect mix of salad, pork pears, and some crunchy sweet walnuts.  The dressing?  A simple sherry vinaigrette.  A simple touch to a salad packed with flavors.

Eat Well 2013

Pork Tenderloin, Pear, and Glazed Walnut Salad

Adapted from Williams-Sonoma

serves 6

½ c store bought glazed walnuts

2 pork tenderloins, each about 3/4 lb., trimmed

1 Tbs. olive oil

3 Tbs. chili lime rub (such as Mrs. Dash or Williams-Somoma)

For the vinaigrette:

7 Tbs. olive oil

2 ½ Tbs. sherry vinegar

Salt and freshly ground pepper, to taste

2 firm but ripe pears, preferably Bosc

6 handfuls (about 6 oz.) mixed salad greens

Preheat an oven to 350°F.

Prepare a hot fire in a grill, or preheat a broiler.

Brush the pork tenderloins with the olive oil and season with chili lime rub coating all sides.  Grill or broil  (4 inches from the heat source) turning occasionally to brown evenly, until an instant-read thermometer inserted into the thickest part of the meat registers 150°F or the pork is pale pink when cut in the thickest portion, about 12 minutes. Transfer to a cutting board, cover loosely with foil, and let rest for 2 to 3 minutes before slicing. Cut the  pork crosswise into slices 1/4 inch thick.

To make the vinaigrette, in a small bowl, whisk together the olive oil, the vinegar, salt and pepper.

Halve, core and cut the pears lengthwise into very thin slices. In a large bowl, combine the greens, walnuts and vinaigrette and toss to mix well. Arrange the dressed greens on a platter or individual plates, top with the pork and pear slices and serve immediately. Serves 6. 

Need a good quick weeknight meal?

Pork chops are a wonderful cut of meat.  They are lean and healthy.  A great alternative to chicken.  Growing up my mom made pork chops all the time.  I still eat them every once in a while.  If I must confess,  I actually like pork tenderloin better...but a good old "thin cut" pork chop is good for weeknight cooking.

To give the chops a little jazz I made a sauce to go with them.  Pork lends itself to fruit flavors really well, and since I had a jar of reduced sugar apricot jam, that was the perfect choice.  

This meal turns out moist and juicy, low in calories and fat, and carbs.  A winner in my book.  I can be made in under 30 minutes so it's on the table quickly.  Perfect for the winter weather, this dish is comforting and tasty.  It's sure to be a winner with the whole family!

So try a nice pork chop in this week's meal rotation.  Simple, easy, and oh so tasty!  What could be better than that? (sound like Ina Garten don't I? *wink*)

Enjoy!

Pork Chops in an Apricot Sauce

serves 4

8 thin cut pork chops
Salt and pepper
2 tablespoons canola oil
1/2 cup low-sodium chicken broth
1/2 cup low sugar apricot jam
2 tablespoons Dijon mustard

Season pork chops with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chops and cook about 2 minutes per side until browned. Transfer chops to dish and set aside. 

Pour off any extra fat from skillet. Add chicken broth and bring to a boil over medium high heat. Scrape up any browned bits on the bottom of the skillet . Boil until liquid is reduced by half, about 3 minutes. Add apricot jam and continue to boil. Cook about 2 more minutes until whisking sauce, until thick. Add mustard and stir to combine.

Add pork chops back to the skillet and pour any juices back into the skillet for flavor. Turn pork chops several times in sauce to coat. Place chops on a plate spooning additional sauce over the top.

Pasta with Chicken, Spinach, Tomatoes and Feta Cheese

Did you make any New Year's resolutions?

Typically there is a resolution in there about eating healthier.  My motto this year is "eat well".  To continue on the journey of healthy eating, (with a few treats thrown in) is a way of life.  Not a diet...but a life style change in which I've been working toward for the past several years.  Each year, gets better and better.

I saw this dish in a BHG specialty magazine for low calorie dishes.  The look of it caught my eye.  It's actually a pasta salad with added chicken.  It's light on the carbs and heavier on the protein so the balance is pretty good.  Low in calories, this mix of pasta, veggies, and chicken is just perfect.  And it tastes even better.   I will say that the dressing, with the addition of orange zest and juice is the bomb.  Do not skip this as it adds such a great freshness to the salad.  Plus, with navel oranges being in season right now it is just perfect for this time of year.  

I made this into a deconstructed salad for a great visual effect.  Deconstructed means that each ingredient is separated and laid out next to each individual ingredient.  Makes for a nice presentation.  However, you can just place it all in a bowl, and toss it up.  It's just as beautiful.

This is easy to whip up on a weeknight.  Don't be surprised if there isn't any left, and if there is, it tastes excellent cold for lunch the next day.  Trust me I know.

Here's what it looks like all tossed and plated pretty.

Enjoy and Eat Well!

Pasta with Chicken, Spinach, Tomatoes and Feta Cheeseslightly adapted from BHG

serves 6 

4 ounces dried whole grain or whole wheat penne pasta Nonstick cooking spray 
1 1/4 pounds skinless, boneless chicken breast halves
3 tablespoons canola oil or olive oil
2 tablespoons red wine vinegar
1 teaspoon finely shredded orange peel
2 tablespoons orange juice
1 tablespoon honey
1 tablespoon Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon canola oil or olive oil
1 pound grape tomatoes, halved (3 cups)
4 cloves garlic, minced
10 ounces fresh baby spinach
3/4 cup crumbled feta cheese or goat cheese (chevre) (3 ounces)
3 tablespoons pine nuts, toasted Directions

1. Cook pasta according to package directions; drain. 

2. Meanwhile, lightly coat the an indoor grill with cooking spray. Preheat grill. Place chicken on grill.  Grill until chicken is no longer pink (170 degrees F). About 12 to 15 minutes, turning once halfway through grilling. Cut chicken into bite-size pieces.

3. For dressing, in a small bowl whisk together 3 tablespoons oil, vinegar, orange peel, orange juice, honey, mustard, salt, and pepper; set aside.

4. In a large skillet heat 1 teaspoon oil over medium-high heat. Add tomatoes and garlic; cook for 1 minute, stirring frequently.

5. In a bowl add spinach and top with warm tomatoes so spinach slightly wilts.  Add pasta and chicken making a deconstructed salad.  Add feta cheese and pine nuts and drizzle with dressing.  Serve.