Savory Roasted Pork Tenderloin
The picture doesn’t do this pork justice (one of the serious downsides of trying to photograph food quickly so you can eat it). Even the kids, who always say they don’t really like pork, loved this. The pork is really tender and the flavor is great. I love garlic, so I left the garlic pieces in the sliced pork, but I would take them out if serving to guests. This is great served with a balsamic mustard sauce – recipe follows, but I didn’t make the sauce this time, so it’s not pictured. Serves 6
- 1 Medium sized Pork Tenderloin (usually there are two loins per package – totalling 2-3 lbs.)
- 4-6 TBS. Olive Oil (I used 1/2 Blood Orange flavored Olive Oil)
- 2 TBS. Fresh Orange Juice
- 1 TBS. Fresh Orange Zest
- 2 TBS. Balsamic Vinegar (if you can find cherry or pomegranite flavored – even better)
- 1/3 Cup Dry White Wine (I used a Sauvignon Blanc)
- 4 TBS. Fresh Basil – chopped
- 4 TBS. Fresh Oregano – chopped
- 1 TBS. Fresh Thyme
- 1 TBS. Fresh Rosemary
- 2-3 Cloves Fresh Garlic
- 2 tsp. Salt
- Freshly Ground Pepper
Peel the garlic cloves and cut each lengthwise into 3-4 slices. Make small slits in the pork loin and stuff with garlic. Combine olive oil, balsamic vinegar, orange juice, wine and orange zest in a non-reactive bowl or baking dish and add pork (you can also use a ziplock bag). Cover with plastic wrap and allow to marinate in refrigerator for 2-6 hours. Preheat oven to 350 degrees.Remove pork from marinade, season with salt and pepper and cover with herbs. Cook pork for about 30-40 minutes (depending on size of your pok tenderloins) – the internal temperature should be 145 degrees. Allow meat to rest for a few minutes tent with foil) and then slice and serve.
Balsamic Mustard Sauce:
- 1/2 Cup Balsamic Vinegar
- 1/4 Cup Dijon Mustard
- 1 TBS. Butter
In a small saucepan, heat balsamic vinegar until it is reduced and becomes syruppy. Add Dijon mustard and butter and combine until well mixed. Serve warm over pork, beef, or poultry.
Salmon Patties with Grilled Onions and Wasabi Hollandaise Sauce
I had never had salmon patties until I went on the “diet.” Bryan grew up eating them, and my neighbor makes them all the time, and now I see why… yum! The first time I made them I used canned pink salmon, and they were great. But the second time I made them, I used leftover teriyaki glazed salmon, and they were amazing! It’s not often that one would have leftover salmon, so don’t wait for that occasion – try these with canned salmon. The measurements for the canned salmon are exact, but if you’re using leftover cooked salmon, you’ll have to approximate based on how moist the salmon is and how flavored it is. I also added about 1/4 cup of panko bread crumbs to the teriyaki salmon version because the patties were a little too loose. I served these with leftover Wasabi Hollandaise sauce, but you could substitute Wasabi Mayonnaise (just add a little wasabi powder to prepared mayonnaise). Also, if it weren’t for the “diet,” I would have put these on an awesome toasted bun. Serves 4.
- 2 14 Oz. cans of Pink Salmon (Wild Caught – if available)
- 2-3 Scallions (Green Onions) – chopped, green and white parts
- 1 1/2 TBS. Old Bay Seasoning
- 1 tsp. Cayenne Pepper
- 1 tsp. Ground Mustard
- 2 Egg Whites (or you can use 1 whole egg)
- 1 TBS. Olive Oil
Combine all ingredients except olive oil in a non-reactive bowl.
Leftover teriyaki salmon
- Canned Pink Salmon
Form mixture into four patties.Add olive oil to a medium skillet and heat over medium. Add patties to skillet and cook until browned on one side; flip and cook until browned on the other side. Serve immediately or place on a baking sheet and keep warm in a 200 degree oven.
Canned Salmon Patty
Italian Style Frittata
Let me begin by apologizing for the “busy” plate. I made this while on vacation, and the rental house didn’t have any plain plates. I love frittatas because they always come out looking great, unlike omelettes, and you can make them to feed 1-2 people or 6 people. Like omelettes, you can also use just about any combination of ingredients. I typically base mine on what I have available, but every once in a while I’ll get creative. I call this one Italian because the ingredients are Italian – fresh tomatoes, basil, and plenty of mozzerella cheese (you can use less cheese if you want). Frittatas are great not just for breakfast, but for lunch or dinner – they’re like a crustless, creamless quiche – so they’re delicious served with a simple side salad and some good artisan bread. This recipe serves 4-6.
- 6 Large Eggs
- 1/2 Cup Fresh Tomatoes – diced
- 1/4-1/3 Cup of Fresh Basil – chopped
- 1/2 – 1 Cup Mozzerella Cheese – shredded
- 1 TBS. Butter (can substitute Olive Oil)
- 1/2 tsp. Salt
Preheat your broiler (you can preheat to high and keep the oven rack in the center, or preheat to medium or low and move the the rack so it is just under the broiler). In a mixing bowl, whisk together eggs and season with salt and pepper, add chopped tomatoes and basil and give a stir. Heat butter or oil in an ovenproof saute pan (12 inch if your making the full recipe, smaller if you’re reducing) over medium heat. Add eggs, tomatoes, and basil to the pan and mix around as you would for scrambled eggs. As the eggs begin to set, spread them evenly around so that the entire bottom of the pan is covered, and stop mixing. Add the cheese in an even layer over the egg mixture and allow to cook until the eggs are well set on the bottom and starting to set on the top. Remove pan from the stove and place under the broiler. Cook under broiler for another 3-4 minutes until the top is nicely browned and the eggs are fully set (cooked). If the top is browning too quickly and the eggs are not yet fully cooked, place pan on a lower rack. REMINDER: The handle of the pan will be HOT, use an oven mit to remove pan from the oven – it sounds stupid, but plenty of us have made this mistake. Serve immediately.
Grilled Turkey Burger with Grilled Tomato and Onion
In an effort to recover from my hedonistic camping trip, I’ve been cooking light again this week. I’ve always loved turkey burgers, not because they’re healthier than hamburgers, but because I just like the flavor. However, I don’t typically buy the all white meat ground turkey; I usually buy the mixed. The all white meat is fantastic if you are on a lean protein diet, but the meat, when cooked, can become somewhat dry and tasteless. Adding to the difficulty, I wanted to skip the bun and the ketchup. So, I made sure I seasoned the ground turkey really well, and decided to grill my normal burger accoutrements, tomato and onion to add a little more flavor and cut down on the dryness. The seasoned grilled tomato and onion were the perfect trick – I put the burger on top of a crisp piece of red leaf lettuce, topped it with the burger and tomato and onion and I never missed the bun or the ketchup. I did have mustard on the side, but I didn’t end up using much of it. Certainly, you could make these burgers with the mixed turkey meat, and you could always have a bun (and even ketchup), but I wouldn’t forgo the grilled toppings. This is a great weeknight dinner which is very figure friendly!
- 1 Lb. of Ground Turkey Breast
- 1 Lg. Tomato (Heirloom if available)
- 1 Lg. Sweet, Spanish, or Red Onion
- Olive Oil
- 1 TBS. Seasoned Salt
- 1 TBS. Worcesteshire Pepper (or any seasoned pepper)
- 1 TBS. Granulated Garlic (garlic powder)
- 1 tsp. Italian Seasoning (or any combination of herbs you like)
- Non-stick spray (or a little vegetable oil)
- Salt and Pepper
Preheat your grill to medium heat. In the meantime, season the ground turkey with Salt, Pepper, Garlic, and Herbs and mix thoroughly. Form into 3 large patties or 4 smaller patties (because the turkey is lean, it will not shrink up as much on the grill, so I flatten out the patties quite a bit to allow for even cooking). Slice the tomato and onion about 1/3 of an inch thick (too thin and they will become mushy). Brush top sides of tomato and onion lightly with olive oil, and season with salt and pepper. Flip tomato and onion over and repeat with oil and seasoning. When ready to cook the burgers, spray the grill surface lightly with non-stick spray or coat lightly with vegetable oil (you only need to spray the area where the burgers will be). Place burgers on the grill. When the burgers have nice grill marks, flip and to cook on other side. Put the vegetables on the grill and grill until they begin to softened and nice grill marks are achieved. Flip and repeat. It is important to cook the turkey burgers through entirely, so you can use a meat thermometer to check for doneness – center of turkey burger should be 165 degrees. If I’m not so worried about how the burgers look, I will sometimes just cut into them to make sure that there is no sign of pinkness.
Serve the turkey burger atop fresh lettuce and top with grilled tomato and onion.
Posted in Figure Friendly, Main Dishes, Poultry, Recipes, Uncategorized, Vegetables
Tagged Grilled onion, Grilled Tomato, Ground Turkey Burger, Healthy Turkey Burger, Low Carb Turkey Burger, Low fat, Turkey Burger, Turkey Burger with Grilled Tomato and Onion, Turkey Burger with no bun