Marinated Grilled Pork Tenderloin

Marinated Grilled Pork Tenderloin

Marinating meat is one of the easiest ways to begin a delicious, appetizing meal. Preparing marinades is practically effortless - you simply need to remember the night before! I always reduce my marinades and use them as flavorful sauces to serve with the meat. This marinade blends sweet and savory ingredients and produces a very versatile flavor that you could serve many different side dishes with. It is a blend of honey, citrus, rosemary and soy sauce. With pork tenderloin the key is to not over cook it. You really only need the internal temperature to reach 155 degrees and never forget to LET IT REST!! The juices need to redistribute in order to give you a juicy peice of meat. I simply served this with a baked potatoe and some grilled zucchini. A nice orzo would be a great pairing too.

origin - Sara's Secrets/FoodTV Network
difficulty - easy
health meter - high (pork tenderloin is very low in fat)

3 (3/4 to 1 pound) pork tenderloins
1/2 cup soy sauce
1/2 cup dry sherry
1/2 cup honey
1/4 cup rice wine vinegar
1/4 cup vegetable oil
2 tablespoons fresh orange juice *I used lemon juice
1 1/2 tablespoons minced fresh rosemary
1 tablespoon minced shallots
1 teaspoon minced fresh ginger *I increased to 1 tbsp

Trim the tenderloins of all fat and silverskin. Place them in a shallow baking dish large enough to hold them without crowding.
Combine the soy sauce, sherry, honey, vinegar, oil, and orange juice in a medium bowl, whisking until well blended. Stir in the rosemary, shallots, and ginger. Pour the mixture over the tenderloins. Cover with plastic wrap and allow to marinate at room temperature for 2 hours.
Preheat an outdoor grill or indoor grill pan.
Remove the pork from the marinade, shaking off any excess. Place the tenderloins on the grill and cook, turning frequently, for about 18 minutes, or until an instant-read thermometer inserted into the thickest part reads 155 degrees F. Transfer to a platter and allow the meat to rest for 10 minutes before carving.
Meanwhile, place the marinade in a small saucepan over medium heat and bring to a simmer. Simmer for 10 minutes, or until slightly thickened.
Slice the pork into 1/4 inch-thick slices, spoon the hot marinade over the pork.

Spaghetti with Asparagus, Shitake Mushrooms, Lemon and Chives

Spaghetti with Asparagus, Shitake Mushrooms, Lemon and Chives

Some of this simplest recipes make the most delicious meals. This pasta dish could easily be featured on 30 Minute Meals, and really is tasty AND healthy. Asparagus is such a versatile and succulent vegetable and is incredibly good for you. In just one cup of asparagus you get 114% of your daily intake of vitamin K, 65% of folate, 34% vitamin c and 20% of vitamin A. In this recipe the lemon juice is added to the mushrooms and shallots before the liquid which gives this dish such a depth of flavor. I added sliced chicken to make it a bit heartier, but you certainly don't need to. See my substitutions below and enjoy!

origin - Bon Appetit April 2006
difficulty - a cinch!
health meter - medium/high

12 oz spaghetti cooked according to package directions

4 tbsp butter
2 tbsp extra virgin olive oil
1/2 cup thinly sliced shallots
1 pound fresh shitake mushrooms sliced *I used cremini
6 tbsp fresh lemon juice
1 3/4 cup vegetable broth *I used chicken
1 tbsp grated lemon peel
1 pound asparagus, tough ends trimmed and cut crosswise into thirds
1/4 fresh chives *fresh basil would work well too
4 oz shaved asiago cheese *I used parmesean
2 boneless skinless chicken breasts sliced into 1 each pieces

Melt 2 tbsp butter with oil in heavy large skillet over medium heat. Add chicken and stir fry until cooked through - about 5 minutes. Remove from pan and set aside. Add shallots to pan and saute for 1 minute. Add mushrooms and sprinkle with salt and pepper. Saute mixture until soft, about 5 minutes. Add lemon juice; cook 1 minute. Add vegetable broth and lemon peel, bring to boil. Reduce heat to medium and simmer until the liquid is reduced by half - about 6 minutes. Add asparagus to mushroom mixture and simmer until asparagus turns bright green - about 2 minutes. Add chicken, chives and remaining 2 tbsp butter and stir until butter melts. Season to taste with salt and pepper. Pour sauce over pasta and toss to coat. Top with shaved parmesean cheese and serve.

Harvest Apple Arugula Salad

Harvest Apple Arugula Salad

I'd like to start this posting by saying "Do not buy/eat bagged lettuce, especially not spinach!" The invention of bagged salads has been wonderful, but with the latest e coli breakout, I am not eating them anymore! With that being said - there are many ways of buying lettuces that don't include bags. I wanted to develop a salad that used those wonderful apples that are popping up in markets everywhere. This salad includes peppery arugula, roasted pecans, white cheddar cheese and an apple cider reduced dressing that has a very subtle flavor. Paired with my previous recipe of Yukon Potato-Leek soup, this makes a complete meal that is filling but not heavy at all.

origin - lisa lou
difficulty - easy
health meter - high

4 cups arugula or any combination of field greens (boston bibb lettuce works well too)
1 macintosh or gala apple peeled and sliced into 1 inch pieces
1/2 cup toasted pecans roughly chopped
1/2 cup shredded white cheddar cheese (yellow works fine too - you could even use crumbled goat cheese)
1 cup apple juice
1 small shallot finely chopped
1 1/2 tbsp dijon mustard
3 tbsp apple cider vinegar (white or red wine vinegar works well too)
4 tbsp olive oil

Toss the arugula, pecans, and shredded cheese in large salad bowl. Prepare the dressing by reducing the apple juice over high heat until reduced in half. Transfer to separate bowl, add shallots. Whisk in vinegar, dijon mustard, salt and pepper. Slowly drizzle in the olive oil while whisking to emulsify. Add the sliced apples and spoon over the salad.

Yukon Potato-Leek Soup

Yukon Potato-Leek Soup

Nothing says comfort like a bowl of home-made soup. One of the easiest and least time comsuming soups you can make is Potato-Leek Soup! Beginning to end you can make this recipe in less than an hour and served with a delicious salad you've got a well rounded, healthy and delicious dinner (that makes fantastic leftovers!). This recipe has only two must have ingredients - yukon gold potatos and leeks. The rest of the ingredients can be substituted and changed to fit anyones tastes. You could even add chicken or salmon pieces to make a heartier soup. I love the flavor of bacon and a combination of white cheddar and gruyere cheese, but it certainly can be made with sharp cheddar too. I use a hand held immersion blender to puree my soups. You can also use a food processor, but I recommend investing the $25 in this great device. I use mine to puree sauces, make smoothies and even shakes. It's a mini blender blade on a long handle that allows you to use it in just about any size pot, pan or glass. (you can find them at Walmart, Target and most anywhere that sells household appliances)

origin - lisa lou
difficult - easy
health meter - medium

6 slices bacon sliced in 1/2 inch pieces
3 cups thinkly sliced leeks (about 3-6 medium)
2 tbsp butter
1 1/2 tsp salt
1 tsp pepper
1 tsp dried thyme
1 1/2 cups white wine
6 cups cubed peeled yukon gold potatoes
4 cups chicken broth
1 tbsp balsamic vinegar
1/2 cup half and half (or whole milk, or light cream)
1 cup white cheddar cheese shredded
1 cup gruyere cheese shredded

Fry bacon in large saucepan until crisp. Remove from pan and drain on paper towels - reserve for later. Using 2 tbsp of remaining bacon grease and butter, saute leeks over medium high heat until softened, about 10 minutes. Add wine to pan and cook until half of the alcohol has evaporated - 3 minutes. Add broth, potatoes, salt, pepper and thyme and bring to boil. Reduce heat and simmer uncovered for approximately 20 minutes or until the potatoes are fully cooked. Using a hand held immersion blender, blend the mixture until desired consistancy (I like to leave some chunks of potatoes, others like it smooth). Add half and half, bacon, both cheeses and balsamic vinegar. Stir until cheese is melted smooth. Serve garnished with shredded cheese and bacon.