pork tenderloin with cucumber-mango salad

 

Pork Tenderloin with Cucumber-Mango Salad (from Better Homes and Gardens)
Flavorful and delicate, this tender juicy pork tenderloin makes a light supper with a salad and vegetables and some jasmine brown rice.

Prep time: 5 minutes
Roasting time: 425°F 20 mins
Standing time: 5 mins
Servings: 4

Ingredients

2 tablespoons packed brown sugar
2 teaspoons five-spice powder
1/2 teaspoon salt
1 1/2 pounds pork tenderloin, trimmed of fat and silver
4 green onions
1 mango, peeled, seeded, and chopped
1 small English cucumber, sliced and/or chopped
1 jalapeno pepper, seeded and sliced (optional)

Preparation

Preheat oven to 425˚F.

Make the rub. In a small bowl combine brown sugar, five-spice powder, and salt.  Set aside 1 teaspoon brown sugar mixture. Rub remaining brown sugar mixture into pork tenderloin. Place tenderloin in a foil-lined baking pan.

Roast the tenderloin. Roast, uncovered, for 20 minutes or until a meat thermometer registers 155 degrees F. Cover with foil and let stand for 5 minutes (meat temperature will rise to 160 degrees F).

Make the salad. Meanwhile, slice the green portion of green onions into thin strips; chop the white portion. In a medium bowl combine green onions, mango, cucumber, jalapeno pepper (if using), and the reserved brown sugar mixture.

Serve. Slice pork and serve with mango salad.

Related articles

• jerk pork tenderloin with mango-avocado-tomato salsa (foodiejoanie.wordpress.com)
• Pork Tenderloin Green Curry and Pepitas (dishnthekitchen.wordpress.com)
• Grilled Herb Pork Tenderloin … So Good … Too Easy (asimplecelebrationstpete.wordpress.com)

 

stuffed chicken breasts with orange-mustard sauce

Stuffed Chicken Breasts with Orange-Mustard Sauce

Prep time: 20 minutes
Cook time: 20 minutes
Servings: 3-6

3 chicken breasts, boneless and skinless
1 cup frozen spinach, slightly thawed
1/2 cup chopped bacon
Salt and pepper
1 cup chicken broth
2 tablespoons orange juice
1 teaspoon Dijon grain mustard
4 cloves garlic, minced
Fresh ground black pepper

Preheat oven 350˚F.

Prepare the chicken. Trim the chicken breasts of excess fat. Split each breast in half horizontally so that you get two thin steaks about 1/4 -1/2 inch thick. Season with salt and pepper.

Cook the bacon. Fry the bacon in a small skillet until crisp. Remove bacon from rendered fat and let bacon drain on a sheet of paper towel. Don’t discard the bacon fat.

Fill the chicken rolls. In the middle of each steak, put about 1 tablespoon bacon and 2 tablespoons frozen spinach. Fasten with toothpicks.

Sear the chicken rolls. On medium high heat, lightly brown the chicken rolls in the bacon fat. Don’t discard the fat and brown bits in the pan. In fact, don’t wash it!

Bake the rolls. Put the rolls in an 8-inch baking pan and bake for 20 minutes or until the rolls are cooked through. If some rolls are small, test them with an instant read thermometer after 10 minutes. Test the larger rolls after 15 minutes. Cook for 4-5 minutes more until the temperature reaches 160˚F. Remove the toothpicks.

Make the sauce. Meanwhile in the pan in which the chicken was browned, add the chicken broth. I like to save time by using concentrated chicken broth paste. It’s very salty so there’s no need to add salt, but do use it sparingly. If it says a teaspoon, use half a teaspoon then add the water to the pan. Add the orange juice and the Dijon mustard and cook down until the liquid is thickened. Add the garlic and cook until fragrant.

Remember you have almost a full bag of frozen spinach left over? Well, cook it with salt and pepper.

Spoon sauce over each chicken roll,  add a generous spoonful of cooked spinach on the side, and eat! I also recommend serving these stuffed chicken rolls with roasted vegetables.

thai grilled beef salad (yum neua)

Thai Grilled Beef Salad (America’s Test Kitchen)
America’s Test Kitchen has come up with another adaptation of a Thai recipe that tastes authentic. Even my husband says so, and for a Thai, that is true praise indeed. I was aiming for the beef to be undercooked  because putting it in the sauce after grilling cooks it further. It’s a combination of resting plus the lime juice that completes the cooking, I think. This salad serving suggestion is with cucumber, which lessens the heat of the chile. You can also serve it with tomato slices. Another idea is to plate the salad on shredded lettuce or serve it with lettuce on the side to made steak “sandwiches.” The Test Kitchen folks say to pass the paprika-cayenne and roasted rice at table, but this is never done in Thailand. Yum Neua always arrives at table ready to eat, juicy tender meat in a sauce that’s a perfect balance of sour, salty, minty and spicy.

Prep time: 30 minutes
Cook time: 5 minutes
Serves 4 to 6

Ingredients

1 teaspoon sweet paprika
1 teaspoon cayenne pepper
1 tablespoon white rice (You’ll only use 1/2 tablespoon. I used roasted rice available in small jars at Asian groceries)
3 tablespoons lime juice (2 limes)
2 tablespoons fish sauce
2 tablespoons water
1/2 -1 teaspoon sugar
1 (1 1/2 pound) flank steak, trimmed (I couldn’t find flank steak so I bought London broil instead)
Salt and white pepper, coarsely ground
4 shallots, sliced thin
1 1/2cups fresh mint leaves, sliced into slivers
1 1/2cups fresh cilantro leaves, minced
1 Thai chile, stemmed and sliced thin into rounds
1 seedless English cucumber, sliced 1/4 inch thick on bias

Instructions

1. Heat paprika and cayenne in 8-inch skillet over medium heat; cook, shaking pan, until fragrant, about 1 minute. Transfer to small bowl. You will only use 1/4 teaspoon of the paprika mixture. Put up the leftover for another day.
2. [Cook's Note: Skip this step if you have roasted rice in a jar] Return now-empty skillet to medium-high heat, add rice, and toast, stirring frequently, until deep golden brown, about 5 minutes. Transfer to second small bowl and cool for 5 minutes. Grind rice with spice grinder, mini food processor, or mortar and pestle until it resembles fine meal, 10 to 30 seconds (you should have about 1 tablespoon rice powder).
3. Whisk lime juice, fish sauce, water, 1/2 teaspoon sugar, and 1/4 teaspoon toasted paprika mixture in large bowl. Taste. If too sour, add another 1/2 teaspoon sugar and set aside. Lightly salt and pepper the steak.
4. ATK’s directions FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. Place steak over hot part of grill and cook until beginning to char and beads of moisture appear on outer edges of meat, 5 to 6 minutes. Flip steak and continue to cook on second side until charred and center registers 125 degrees, about 5 minutes longer.
5. ATK’s directions FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). Place steak over hot part of grill and cook until beginning to char and beads of moisture appear on outer edges of meat, 5 to 6 minutes. Flip steak and continue to cook on second side until charred and center registers 125 degrees, about 5 minutes longer.
6. Foodie Joanie’s directions for an indoor grill: On my George Foreman grill, I found that 5 minutes was too long. The meat came out medium-well done and I wanted it medium rare. I recommend 2-3 minutes instead.
7. Transfer to plate, tent loosely with aluminum foil, and let rest for 5 to 10 minutes before slicing.
8. Slice meat against the grain  into 1/4-inch-thick slices. Transfer sliced steak to bowl with fish sauce mixture. Add shallots, mint, cilantro, chile, and 1/2 tablespoon rice powder; toss to combine. Transfer to platter lined with cucumber slices. Serve, passing remaining rice powder and toasted paprika mixture separately.  I forgot the cucumbers and served this dish with two old favorites–sesame rice and tom khaa or coconut milk soup– and one new favorite, Thai cabbage salad.

spicy apple bread

Spicy Apple Bread

Prep time: 25 minutes
Baking time: 60 minutes
Servings: 6-8 slices per loaf

3 small tart apples peeled, cored, and chopped (e.g. Granny Smith)
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cardamom
1 cup vegetable oil
1 2/3 cups superfine sugar
3 eggs
1 tablespoon turbinado sugar
1/4 cup sliced raw almonds

Preheat the oven to 300˚F. Spray two 8 1/2 x 4 1/2 inch loaf pans with cooking spray. Set aside.

In a large bowl, combine flour, baking soda, salt, cinnamon, nutmeg, and cardamom. Whisk until blended.

In a large mixing bowl, combine oil and sugar. Beat on medium speed until combined. Add the eggs one at a time, beating until the mixture is yellow and glossy.

Add the flour mixture to the oil-sugar-egg mixture all at once. Beat on low speed until just combined, with streaks of flour remaining. Stir in the apples by hand.

Scrape the batter into the prepared pans, dividing it evenly between the two pans. Make sure the batter gets into the corners. Tap the pans lightly on the countertop to settle the batter.

Between your thumb and forefingers, sprinkle half the turbinado sugar and half the almonds on top of the batter in one pan. Repeat with the second pan.

Bake the two loaves 50-60 minutes. Remove from the oven. Cool in the pans 15 minutes on wire racks, then remove the loaves from the pans. Let the loaves cool completely on the wire racks before serving, about 1 hour.

grilled peanut butter and banana sandwich with cinnamon sugar

Grilled Peanut Butter and Banana with Cinnamon Sugar

Prep time: 5 minutes
Cook time: 2-4 minutes
Servings: 1

Ingredients
1 large banana
2 tablespoons creamy salted peanut butter
2 slices whole wheat bread
Cinnamon Sugar (for example, Trader Joe’s Cinnamon Sugar grinder)
Cooking spray

Preparation:
Slice banana into thirds. Slice each third into three thin slices. Spread each slice of bread with peanut butter. Put three slices of banana on top of a slice of bread. Cover with the second bread slice.

Spray a small skillet with cooking spray. Heat the skillet on medium-high heat. When it is hot, put the sandwich in the pan. After 30 seconds, flip the sandwich. Sprinkle or grind cinnamon sugar on top. After thirty seconds, flip again. Press down with a frying pan spatula, then sprinkle or grind cinnamon sugar on top. Cook for 90 seconds, pressing down occasionally on the top. When the bottom is browned, turn again. Press down on the sandwich and cook for up to 90 seconds or until the bottom is browned.

strawberry snow froyo

The warm weather is finally here! Today the temperature was nearly 90˚F and I was so glad that my Hawaiian Shaved Ice machine arrived from Amazon. This dessert is cool and refreshing, tart and slightly sweet, with a delicate hint of orange.

Strawberry Snow Froyo

Prep time: 5 minutes
Cook time: none
Servings: 1

1 cup shaved ice
1 scoop frozen strawberry yogurt (I used frozen kefir)
1/4 cup chilled strawberry syrup (recipe to follow)
sliced strawberries to garnish

Put shaved ice in an individual serving bowl. Put a scoop of frozen yogurt on top of the ice. Spoon the cooled syrup all over the frozen yogurt then garnish with sliced strawberries.

strawberry syrup (from Emeril Lagasse):

Prep time: 10 minutes
Cook time: 18 minutes
Servings: 2 1/2 cups

1 pound strawberries, hulled and diced
1 cup sugar
3 tablespoons orange juice, preferably fresh squeezed
1/2 teaspoon fresh orange zest

Combine all ingredients in a small saucepan and bring to a boil. Reduce heat to a simmer, simmering for 15-18 minutes until the mixture is reduced by one-third and the syrup thickens. Cool. Store in the refrigerator until ready to use.

jerk pork tenderloin with mango-avocado-tomato salsa

This juicy pork tenderloin recipe was inspired by Gina at skinnytaste. com.  To me it is mildly spicy, and the cool slightly sweet salsa accompaniment just soothes the tongue!
P.S. I wanted to add this note to anyone concerned about the safety of pink pork. Pork is safe to eat when the internal temperature rises to 150˚F. For more information visit this link by America’s Test Kitchen/Shine Food.

Jerk Pork Tenderloin with Mango-Avocado-Tomato Salsa

Prep time: 5 hours (or overnight) plus 15 minutes
Cook time: 25-35 minutes depending on the weight
Servings: 6-8 as appetizer, 2-4 as main course

Ingredients:
• 1 lb lean pork tenderloin, all fat and silver removed
• 3 cloves garlic, crushed
• 2 – 3 tablespoons Walkerswood Jerk Seasoning
• 1/2 teaspoon coarse salt
• 1 lime, squeezed
• 1/4 cup fresh orange juice
• 1/4 -1/2 cup chicken or vegetable broth

For the salsa:
• 2 Haas avocadoes, diced
• 1 tomato, chopped
• 2 large ripe mangos, peeled, seeded and coarsely chopped
• 1 1/2 tablespoons chopped red onion
• 1-2 tablespoons chopped fresh cilantro
• 2-3 tablespoons fresh lime juice
• salt and pepper, to taste

Directions:

Combine the garlic, jerk seasoning, and salt, rub all over pork (wear gloves if you wish). Place in a 8 inch square pan, then pour the lime and orange juices over the pork. Turn so that the juices cover all the meat. Cover with plastic wrap and refrigerate 5 hours or overnight, turning pork occasionally.

The next day (or 5 hours later), preheat the oven to 350˚F. Remove pork from the marinade and discard the marinade. Bake the pork 25 minutes for 3/4 pound roast or up to 35 minutes for at 1 pound roast. When it has reached an internal temperature of 155˚F (check it 5 minutes before time is up), remove it from the oven and let it rest on the stovetop. The tenderloin should come to 160˚F during resting, about 5-10 minutes. Slice and serve.

Meanwhile make the salsa: combine all the ingredients in a bowl, season to taste with salt and pepper. Refrigerate salsa until ready to serve.