Pork Tenderloin stuffed with Cream Cheese and Jalapenos

Aubrey's cousin came over a few weeks ago with a new recipe to try. She stuffed and grilled a pork tenderloin, and it was the best tenderloin I've ever put in my mouth. It was juicy, creamy, smoky, and spicy, all at the same time. I know that this is going to be a recipe that we use often. This recipe has already been repeated at family gatherings, and there are never any leftovers.

Pork Tenderloin stuffed with Cream Cheese and Jalapenos

Ingredients:
Worcestershire sauce (for marinating)
1 pork tenderloin
4 ounces cream cheese (regular or fat free), softened
1 jalapeno, diced
Bacon slices

Directions:
Marinate the tenderloin in Worcestershire sauce for 2 to 3 hours.
Preheat grill to low-medium.
Mix the diced jalapenos into the cream cheese.
Slice the tenderloin down the center, lengthwise, but don't cut all the way through. Stuff the tenderloin with jalapeno cream cheese. Wrap several pieces of bacon around the tenderloin from one end to the other, securing with toothpicks.
Cook on a preheated grill for about 15 to 20 minutes then flip the meat over and cook an additional 15 to 20 minutes, or until done (155 to 160-degrees in the center).
Slice the meat; each slice of meat should have a bacon slice around it.

Source: Justine Herlihy

Pig Dip

Aubrey has really perfected his BBQ-ing skills over the past month. He smokes his meat for about 16 hours, and it's the most tender meat I've ever tasted. It literally falls off the bone. When he started his hobby of smoking meat, I knew I needed to find BBQ sauce recipes that would complement his meat.
This pig dip sauce did just what I wanted it to do. This is a very thin vinegar/ketchup-based sauce that would be good for a baste mop or a finishing slather. We use it as a post-cooking soak for the meat. We pour the sauce over the pulled pork and mix it throughout. I prefer this over the thick BBQ sauces because this coats every square inch of the meat.
If you would like another great BBQ sauce, you should try the White BBQ Sauce.



Big Bob Gibson's Western Carolina Pig Dip

Ingredients:
4 cups distilled vinegar
2 cups ketchup
1/2 cup brown sugar
8 teaspoons Worcestershire sauce
4 teaspoons salt
1 Tablespoon Paprika
1 teaspoon hot sauce
1 teaspoon black pepper

**Note that this makes 6 1/2 cups of sauce. I usually cut these ingredients in half when we smoke a 6 pound pork butt.

Directions:
In a large nonreactive bowl, combine all the ingredients and mix well with a whisk. Make at least 24 hours prior to usage for best flavor. Store the sauce in a tightly covered jar for up to 1 month refrigerated.

When meat is pulled or chopped, mix the sauce throughout the meat. We like to serve on slider buns with a warm pickle and maybe even some cole slaw on top.

Source: Big Bob Gibson's BBQ Book

Grilled Pork with Blackberry-Sage Sauce

I came across this recipe the other day, and I thought it would be perfect to make since I had most of the ingredients. I have lots of meat in my freezer that I bought when it was on sale, and I also have some leftover frozen blackberries from the U-Pick farm.
Pork tenderloins are one of my favorite things to eat and cook. The possibilities of dressing the pork are endless, and the blackberry-sage reduction was a nice outfit for this tenderloin.

Ingredients:
Cooking spray
2 Tablespoons minced shallots
3 cups fresh blackberries (about 1 pound)
1/2 teaspoon chopped fresh sage
1 (14-ounce) can fat-free, less-sodium chicken broth
2 Tablespoons balsamic vinegar
1 1/2 teaspoons sugar
1 Tablespoon butter
3/4 teaspoon kosher salt, divided
1 teaspoon black pepper
1 (1 1/2-pound) pork tenderloin, trimmed
Sage sprigs (optional)

Directions:
Prepare grill to medium heat.

Heat a medium saucepan over medium heat. Coat pan with cooking spray. Add shallots to pan; cook 3 minutes or until tender, stirring occasionally. Add blackberries, sage, and broth; bring to a boil. Reduce heat, and simmer 20 minutes or until blackberries break down. Press blackberry mixture through a fine sieve over a bowl; discard solids. Return liquid to pan. Stir in vinegar and sugar; bring to a boil. Cook until reduced to 3/4 cup (about 10 minutes); remove from heat. Stir in butter and 1/4 teaspoon salt, stirring until butter melts. Keep warm.

Sprinkle remaining 1/2 teaspoon salt and pepper over pork. Place pork on grill rack coated with cooking spray; cover and grill 20 minutes or until a thermometer registers 160-degrees, turning pork occasionally. Let stand 10 minutes. Cut crosswise into 1/4-inch thick slices. Serve with blackberry reduction; garnish with sage sprigs, if desired.

Makes 6 servings (serving size: 3 ounces pork and 2 Tablespoons sauce)

Nutritional Info: 199 calories; 6.1g fat; 79mg cholesterol; 32mg calcium; 10g carbs; 439mg sodium; 25.3g protein; 4g fiber; 2mg iron

Source: Cooking Light

Chicken-Ham Lasagna

Aubrey and I have been enjoying this lasagna for the past couple of days. It reminds me a lot of chicken cordon bleu, which I love. Cooking Light really did a great job thinking outside the box and making a traditional recipe into a non-traditional one. I took Elizabeth's advice and added 1 cup of Mozzarella cheese. Even though the Mozzarella added extra calories, I'm glad I did it. If you want to keep it "light," just omit the Mozzarella cheese. This would be perfect to serve at a dinner party since it serves several people and it looks very elegant on the plate.
I'd never worked with the "no bake" lasagna noodles before this, but they sure are easy to work with. It also looks more like fresh made pasta.

Ingredients:
2 cups fat free, less-sodium chicken broth
1/2 teaspoon freshly ground black pepper, divided
1 pound skinless, boneless chicken breast, cut into bite-sized pieces, divided
3 cups 1% low-fat milk
1/3 cup all-purpose flour (about 1 1/2 ounces)
1 1/2 cups (6-ounces) grated Parmesan cheese, divided
1/4 cup chopped fresh parsley
Cooking spray
12 no-cook lasagna noodles (8-ounces), divided
1 cup Mozzarella cheese, divided
8 ounces thinly sliced 96% fat-free deli ham, chopped, divided
Chopped fresh parsley (for garnish)

Directions:
Preheat oven to 350-degrees.

Place broth and 1/4 teaspoon pepper in a large skillet over medium-high heat, and bring to a boil. Add chicken; cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan with a slotted spoon; set aside.

Combine milk, flour, and remaining 1/4 teaspoon pepper in a bowl; stir well with a whisk until smooth. Add milk mixture to broth in pan. Bring mixture to a boil over medium-high heat, stirring constantly. Cook 1 minute or until mixture thickens, stirring constantly. Remove from heat. Add 1 cup Parmesan cheese and parsley, stirring until cheese melts.

Spread 1 cup sauce over bottom of a 13x9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce. Spoon 3/4 cup sauce evenly over noodles. Top evenly with one-third ham, one-third chicken, and one-third Mozzarella cheese. Repeat layers twice, ending with noodles. Top with remaining sauce. Sprinkle evenly with remaining 1/2 cup Parmesan cheese.

Cover with foil very lightly coated with cooking spray; bake at 350-degrees for 30 minutes. Remove and discard foil; bake 10 minutes or until the cheese lightly browns. Sprinkle with parsley, if desired.

Yield: 8 servings

Nutritional Info (per serving, without the Mozzarella cheese): 260 calories; 7g fat; 1.9mg iron; 57mg cholesterol; 295mg calcium; 18g carbs; 740mg sodium; 28.9g protein; 0.8g fiber

Source: Cooking Light and Elizabeth's Edible Experience

Peppered Pork Medallions in Tangy Mushroom Sauce

I'm a big fan of pork tenderloin. When cut into medallions, pork cooks super quick, which is perfect for a weeknight dinner. I love the tanginess the balsamic vinegar adds to this recipe, and the sauce thickens nicely to resemble a creamy gravy. The only change I would make to this is substituting fresh thyme for the dried thyme. I didn't think the dried "thyme" had enough "time" to soften up.

Ingredients:
1 pork tenderloin (about 1 pound), cut into 1/2-inch thick slices
1/2 teaspoon coarse ground black pepper
1/4 teaspoon salt
2 teaspoons canola or olive oil
3/4 cup reduced-sodium chicken broth
2 Tablespoons all-purpose flour
1 Tablespoon balsamic vinegar
1/2 teaspoon dried thyme leaves
1 (8-ounce) package mushrooms, sliced

Directions:
Sprinkle both sides of pork slices with pepper and salt. In a 10-inch nonstick skillet, heat oil over medium-high heat. Add pork; cook 3 to 5 minutes, turning once, until browned.

Meanwhile, in a small bowl, mix broth and flour until smooth. Add broth mixture and remaining ingredients to skillet. Heat to boiling; reduce heat. Cover and cook 8 to 10 minutes or until pork is no longer pink in center and mushrooms are tender, stirring occasionally.
Makes 4 servings.

Nutritional Info (per serving): 200 calories; 7g fat; 70mg cholesterol; 310mg sodium; 5g carbs; 28g protein

Source: Eat Better America

Pork Chops with Pepper Jelly Sauce

I have a few jars of pepper jelly that I made at Christmas time for gifts, and I was excited to find this recipe. It offers a different use for the jelly other than just pouring it over cream cheese (which is a great snack). The sauce really flavors the pork nicely with just the right amount of "kick." I'm so glad I have another use for my pepper jelly. I'd love to hear other ideas of what to use pepper jelly for if any of you have any.

Ingredients:
4 (3/4-inch-thick) bone-in pork loin chops (about 2 1/4 lb.) .... I used boneless
1 teaspoon salt
3/4 teaspoon pepper
3 Tablespoons butter, divided
3 Tablespoons olive oil
1 Tablespoon all-purpose flour
1 large jalapeno pepper, seeded and minced
1/3 cup dry white wine
1 cup chicken broth
1/2 cup red pepper jelly

Directions:
Sprinkle pork with salt and pepper. Melt 1 Tablespoon butter with oil in a 12-inch cast iron skillet over medium-high heat. Add pork chops, and cook 8 minutes; turn and cook 10 minutes or until done. Remove from skillet, and keep warm.

Add flour and jalapeno to skillet. Cook, stirring constantly, 1 to 2 minutes or until flour is golden brown. Add wine, stirring to loosen particles from bottom of skillet; cook 1 minute or until almost completely reduced.

Add chicken broth, and cook 2 to 3 minutes or until mixture begins to thicken. Whisk in pepper jelly until melted and smooth. Cook 3 to 4 minutes or until thickened. Remove from heat. Stir in remaining 2 Tablespoons butter. Season with salt and pepper to taste. Return pork to skillet; turn to coat. Serve pork with sauce.

Source: Southern Living

Spicy Sweet-and-Sour Pork

If you have followed my blog for some time, you can probably tell that I love cooking Asian foods. I love Chinese take-out, but making those dishes from home is so much more healthy. I was really surprised at how delicious this recipe was. I don't usually like pineapple in savory dishes, but this one was different. Maybe it was the combination of spiciness, sweetness and sourness (is that a word?).

Ingredients:
1/4 cup slivered almonds
1 pound pork tenderloin, cut into 3/4-inch cubes
2 Tablespoons cornstarch, divided
3 Tablespoons low-sodium soy sauce, divided
1 (8-ounce) can pineapple chunks in juice, undrained
1/4 cup cider vinegar
1/4 cup sugar
2 Tablespoons ketchup
2 teaspoons hot chile sauce
1 Tablespoon canola oil
1 cup prechopped onion
1 teaspoon bottled minced ginger
1/2 teaspoon bottled minced garlic
1 cup chopped green bell pepper
1/4 cup slivered green onions


Directions:
Preheat oven to 400-degrees.

Place almonds on a baking sheet; bake at 400-degrees for 4 minutes or until toasted. Set aside.

While almonds cook, combine pork, 1 tablespoon cornstarch, and 1 tablespoon soy sauce; toss well to coat. Drain pineapple in a sieve over a bowl, reserving juice. Combine juice, remaining 1 tablespoon cornstarch, remaining 2 tablespoons soy sauce, vinegar, and next 3 ingredients (through hot chile sauce), stirring with a whisk.

Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add pork to pan; saute 3 minutes, stirring frequently. Add 1 cup onion, ginger, and garlic; saute 1 minute. Stir in pineapple and bell pepper; saute 3 minutes, stirring frequently. Stir in vinegar mixture; bring to a boil. Cook 1 minute, stirring constantly. Sprinkle with almonds and green onions.
Yield: 4 servings

Nutritional Info (per serving... serving size: about 1 1/2 cups): 347 calories; 11g fat; 74mg cholesterol; 54mg calcium; 35.9g carbs; 582mg sodium; 27g protein; 3g fiber; 2.5mg iron

Source: Cooking Light

Eight-Time World Championship Pork Shoulder

Aubrey and I have been enjoying the Big Green Egg that we got this past Christmas from my in-laws. My mom gave Aubrey a BBQ cookbook that he has really been enjoying. We made a rub and an injection to put inside the meat before smoking it, and it was amazing! If you've never injected your meat, it's something you should definitely try. The white BBQ sauce that we made (recipe coming soon) was the perfect addition to the open-face pork sandwich!


BBQ Dry Rub

Ingredients

1/2 Tablespoon dark brown sugar
1 Tablespoon granulated sugar
2 1/4 teaspoons garlic salt
2 1/4 teaspoons kosher salt
1/2 Tablespoon paprika
1 teaspoon chili powder
1/8 teaspoon dried oregano leaves
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1/8 teaspoon black pepper


Injection

Ingredients
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 Tablespoons Worcestershire sauce


Sop Mop (for basting)

Ingredients
6 1/2 cups distilled colored vinegar (substitute white vinegar)
1/2 cup cayenne pepper
2 Tablespoons salt
3 slices lemon


Directions
Build a fire (wood or combination of charcoal and wood) for indirect cooking by situating the coals on only on one side of the grill, leaving the other side void.

In a small bowl, combine the dry rub ingredients. Mix well and set aside. In a separate mixing bowl, combine all the injection ingredients and blend until the sugar dissolves. Using a meat syringe, inject the meat evenly at 1-inch intervals from the top side, using the entire amount of the injection solution. Apply the dry rub to the meat in an even coating, patting so the rub adheres.

Cook for 8-12 hours or until a thermometer inserted into the meat in the thickest part reaches 170-degrees. Baste with the sop mop every hour or so.

Source: Big Bob Gibson's BBQ Book

Pork with Pomegranate Pan Sauce

Pork with Pomegranate Pan Sauce

I had some leftover pomegranate juice, and it's too expensive to throw out. I'm glad I found this pork recipe so I could use the juice. The spices on the pork were the perfect match for the sauce. Aubrey and I enjoyed this meal next to our decorated Christmas tree. I served it with green beans and cauliflower.

Ingredients:
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
4 (4-ounce) boneless center-cut pork loin chops
2 teaspoons olive oil
1/3 cup chopped shallots
3/4 cup pomegranate juice
1 Tablespoon sugar
1 Tablespoon balsamic vinegar

Directions:
Combine first 4 ingredients in a small bowl; sprinkle over pork chops.

Heat oil in a large nonstick skillet over medium-high heat. Add pork chops; cook 3 minutes on each side. Remove and keep warm. Add shallots to pan; cook 45 seconds, stirring constantly. Add juice, 1 Tablespoon sugar, and vinegar; bring to a boil. Cook for 5 minutes or until slightly thick. Serve pork with sauce.
Yield: 4 servings (serving size: 1 pork chop and about 2 Tbsp sauce)

Nutritional Info (per serving): 232 calories; 8.8g fat; 24g protein; 13.1g carbs; 0.3g fiber; 67mg cholesterol; 1.3mg iron; 352mg sodium; 34mg calcium.

Source: Cooking Light

Fruit and Walnut-Stuffed Pork Loin

This was my first time stuffing a pork loin, and I was really nervous that I was going to mess it all up. I was very careful, and I used a very sharp knife, and "ta-da." It turned out just how the directions said it would. The real trick is not cutting all the way through the meat. Then once it has been cut, you pound all of your frustrations out on the meat. It's kinda fun, actually.
We really enjoyed this recipe. I love the fruit and walnut mixture. They are the perfect pairings for the season. The garlic-y crust adds the perfect finish to the pork.

Ingredients:
1/2 cup dry red wine

1/4 cup dried sour cherries

1/4 cup chopped dried apricots

1/4 cup chopped dried plums

2 Tablespoons Triple Sec (orange flavored liqueur)

1/3 cup finely chopped walnuts

2 Tablespoons chopped shallots

1 1/4 teaspoon salt, divided

1/2 teaspoon grated lemon rind

2 (1-ounce slices French bread

1 teaspoon chopped fresh thyme

1/4 teaspoon freshly ground black pepper

2 garlic cloves, minced

1 (2 1/2 pound) boneless center-cut pork loin roast, trimmed

2 Tablespoons Dijon mustard

Cooking spray

Directions:
Preheat oven to 400-degrees.

Combine the first 5 ingredients in a medium microwave-safe bowl; microwave at high for 2 minutes. Let stand 10 minutes or until fruit is plump. Drain mixture through a sieve, reserving fruit mixture. Combine fruit mixture, walnuts, shallots, 1/4 teaspoon salt, and rind.

Combine 3/4 teaspoon salt, French bread and next 3 ingredients (through garlic) in a food processor; process until fine crumbs form.

Cut pork in half lengthwise, cutting to, but not through, the other side; open halves, laying the pork flat. Starting from center, cut each half lengthwise, cutting to, but not through, the other side; open halves, laying pork flat. Cover with plastic wrap; pound to an even thickness. Discard plastic wrap. Spread fruit mixture over pork, leaving a 1/2 inch border. Roll up pork, jelly-roll fashion, starting with one long side. Secure with wooden picks or tie with twine. Sprinkle outside of pork evenly with remaining 1/4 teaspoon salt; brush evenly with mustard. Sprinkle bread crumb mixture over pork; press gently to adhere. Place pork on a broiler pan coated with cooking spray. Bake at 400-degrees for 55-60 minutes or until a meat thermometer inserted into the thickest part registers 160-degrees. Let stand 10 minutes. Remove wooden picks or twine. Cut into 16 (1/2-inch-thick) slices.
Yield: 8 servings

Nutritional Info (per serving): 323 calories; 12.4g fat; 29.7g protein; 18.9g carbs; 1.4g fiber; 79mg cholesterol; 1.9mg iron; 573mg sodium; 41mg calcium

Source: Cooking Light

Pork Medallions with Pomegranate-Cherry Sauce

I never get tired of pork tenderloin. It seems like there are a million different ways to prepare it. I love this particular recipe because it pairs the tartness of the cherries and pomegranate with the savory pork. It's definitely a keeper.

Ingredients:
1 (1 pound) pork tenderloin, trimmed

1/2 teaspoon salt

1/4 teaspoon black pepper

1 Tablespoon olive oil

1/2 cup pomegranate juice

1/3 cup dried sweet cherries

1/4 cup dry red wine

1/4 cup balsamic vinegar

1 teaspoon cornstarch

1 teaspoon water

1 Tablespoon butter

Directions:
Cut pork crosswise into 12 (1-inch thick) pieces. Sprinkle both sides of pork with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 4 minutes on each side or until done. Remove pork from pan; keep warm.

Add juice, cherries, wine, and vinegar to pan; bring to a boil. Reduce heat to medium; cook 2 minutes. Combine cornstarch and 1 teaspoon water in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Remove pan from heat. Add butter, stirring until butter melts. Return pork to pan, turning to coat.

Yield: 4 servings (serving size: 3 medallions and 2 tablespoons sauce).

Nutritional Info: 269 calories; 10.1g fat; 24.3g protein; 17.6g carbs; 1.4g fiber; 81mg cholesterol; 1.8mg iron; 384mg sodium; 27mg calcium

Source: Cooking Light

Balsamic Pork with Shallots

After our trip to Key West last week, I've had to really cut down on the calories. The foodies that we are, we had to try out all the good restaurants. In addition to all the great food, I think we ate one too many pieces of key lime pie, but it was SO worth it!
I've had this pork tenderloin recipe saved for a while, and it was a cinch to cook. Aubrey said he could eat it every night for supper, so I know he liked it. I accidentally forgot to add the remainder of the salt and pepper to the shallot mixture, but it still tasted just right.

Ingredients:
5 teaspoons olive oil
1 pound pork tenderloin, cut into 1/2 inch slices
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 1/4 cups thinly sliced shallots (about 8)
1 garlic clove, minced
1/2 cup water
2 Tablespoons balsamic vinegar

Directions:
Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Sprinkle pork with 1/4 tsp salt and 1/4 tsp pepper. Add pork to pan; cook 3 minutes on each side or until done. Remove from pan and keep warm

Add remaining 4 teaspoons oil to pan; reduce heat to medium. Add shallots to pan. Cook 10 minutes or until tender, stirring occasionally. Add garlic; cook 2 minutes. Stir in 1/2 cup water and vinegar; simmer 6 minutes. Stir in remaining 1/4 teaspoon salt and pepper. Spoon shallot mixture over pork. Serve immediately.

Nutritional info (per serving... 3 ounces pork and 1/4 cup shallot mixture):
260 calories; 9.5g fat; 26.2g protein; 16.9g carbs; 2.6g iron; 365mg sodium; 44mg calcium

Source: Cooking Light

Spice-Rubbed Pork Tenderloin

Aubrey told me tonight that I'm really getting good at cooking pork tenderloins. In reality, I'm only following the recipe... something anyone can do. At first I didn't really think I'd like this recipe because of some of the sweet spices. I don't normally like sweet and savory mixed, but something was different with this one. I really enjoyed it. The red pepper gave the perfect amount of heat. The only change I'll make in the future is to decrease the amount of salt to 1/4 teaspoon. It was a little too salty for me.
Recipe from Cooking Light Magazine March edition

Ingredients:
1 teaspoon sugar
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 (1-pound) pork tenderloin, trimmed
2 teaspoons olive oil

Directions:
Preheat oven to 350.
Combine first 9 ingredients; rub over pork. Let stand 30 minutes. Heat oil in a medium ovenproof skilled over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides.
Bake at 350 for about 20 minutes or until a thermometer registers 160, turning after 10 minutes. Let stand 10 minutes. Cut pork crosswise into 1/2-inch thick slices. Yields: 4 servings (serving size: 3 ounces pork).

Nutritional Info: 166 calories; 6.3g fat; 24g protein; 2.1g carbs; 0.5g fiber; 74mg cholesterol; 1.7mg Iron; 500mg sodium; 13mg calcium.

Pork Tenderloin with Salty-Sweet Glaze

This pork is unbelievable! I will surely be making this again and again. The ginger and tamari sauce give the pork an Asian taste, and the agave nectar gives just the right amount of sweetness.
If you don't have tamari sauce, you can substitute soy sauce.

Ingredients:
1/4 cup amber agave nectar
1 tablespoon chopped green onions
1 tablespoon reduced-sodium tamari
2 teaspoons grated peeled fresh ginger
1 garlic clove, minced
1 1/2 tablespoons seasoned rice vinegar, divided
Cooking spray
1 (1-pound) pork tenderloin, trimmed
1 teaspoon water
Dash of ground red pepper

Directions:
Preheat oven to 350°.

Combine first 5 ingredients in a small saucepan; stir in 1 tablespoon vinegar. Bring to a boil over medium-high heat. Cook until reduced to 1/4 cup (about 3 minutes). Reserve 2 tablespoons agave mixture; set aside. Keep remaining 2 tablespoons mixture warm in pan.

Heat a large ovenproof nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 5 minutes, browning on all sides.

Bake at 350° for 10 minutes (My oven must be WAY off because I cooked for about 30-35 minutes). Brush pork with 2 tablespoons reserved agave mixture. Bake an additional 5 minutes or until a thermometer registers 155° (slightly pink). Let stand 5 minutes.

Add remaining 1 1/2 teaspoons vinegar, 1 teaspoon water, and red pepper to remaining 2 tablespoons agave mixture in saucepan. Cut pork crosswise into 1/2-inch slices. Drizzle glaze over pork.

Nutritional Info (per serving...3 ounces pork and 2 teaspoons glaze): Calories: 208; Fat: 3.9g; Protein: 23.9g; Carbohydrate: 17.9g; Fiber: 0.1g; Cholesterol: 74mg; Iron: 1.4mg; Sodium: 344mg; Calcium: 8mg

Source: Cooking Light

Dirty Risotto

I've been dying to try this recipe that Giada made on the Food Network. I'm a big fan of risotto. My dad actually introduced me to it... He would make risotto (plain) served with a rotisserie chicken, and it was one of my favorite meals. The trick to cooking risotto is to NEVER leave it alone and continually stir. Don't even stop to answer the phone... well, maybe you can do that... but stir while you talk.
I really liked this dish, but Aubrey wasn't a big fan of the sausage. Next time I make it for him I'll probably either leave the sausage out or use a different kind.


Ingredients:
5 cups reduced-sodium chicken broth
2 tablespoons butter
2 ounces pancetta, chopped
1 link (about 6 ounces) spicy Italian sausage, casing removed
3/4 cup finely chopped onion
1 cup chopped red bell pepper
4 ounces button mushrooms, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups Arborio rice or medium-grain white rice
3/4 cup dry white wine
1/2 cup freshly grated Parmesan
1 tablespoon chopped fresh Italian parsley leaves

Directions:
In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat.
In a large heavy saucepan, melt the butter over medium heat. Add the pancetta and sausage and saute until golden brown, about 5 minutes. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat. Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and remaining Parmesan and serve immediately.

Fennel-Rubbed Pork with Shallot-Pomegranate Reduction

My hubs absolutely despises fennel seeds. Fennel has a distinct taste; kind of like licorice. While I don't care for licorice, I do appreciate the taste of fennel. I really wanted to try this recipe from Cooking Light, but I had to save it for when I traveled to visit my family (sans hubbie because I knew he would turn up his nose). My mom did the dirty work with taking the tenderloin out of the package and rubbing the spices on it. Yes, I still squirm when I touch raw meat... but I do it only when I have to.
I was very impressed with this pork. It is definitely one of the best tenderloin recipes I've ever had. The fennel wasn't overpowering, and the reduction sauce was amazing. I'm definitely going to make this for Aubrey (sans fennel).


Ingredients:
Sauce
1 and 1/2 cups pomegranate juice
1/2 cup orange juice
1/3 cup chopped shallots
3 tablespoons sugar
4 teaspoons chilled butter, cut into small pieces
1 tablespoon red wine vinegar
1/4 teaspoon salt

Pork
3/4 teaspoon fennel seeds, crushed
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (1 pound) pork tenderloin, trimmed
1 teaspoon olive oil

Directions:
Preheat oven to 450.
To prepare sauce, combine first 4 ingredients in a saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 18 minutes). Remove from heat. Gradually add butter; stir with a whisk until blended. Stir in vinegar and 1/4 teaspoon salt.
To prepare pork, while sauce reduces, combine fennel seeds, garlic powder, cumin, 1/4 teaspoon salt, and pepper; rub over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork; cook 2 minutes on each side or until browned. Place skillet in oven. Bake at 450 for 18 minutes or until a thermometer registers 155 (slightly pink)... FYI: I cooked for about 25 minutes. Let stand 5 minutes, cut into 1/4 inch slices. Serve with sauce.
Yield: 4 servings (serving size: 3 ounces pork and about 2 tablespoons sauce).

Nutritional Info (per serving): 302 calories; 10g fat; 23.9g protein; 28.6g carbs; 0.5g fiber; 75mg cholesterol; 1.7mg iron; 381mg sodium; 37mg calcium

Pork Chops with Dijon Cream Sauce

Aubrey and I ordered pizza the night before last, so I wanted to make something light and healthy last night. I really like this recipe because it's delicious (Aubrey had 2 pieces), easy to clean up, and quick. It took me about 20-25 minutes from start to finish.
The Dijon sauce on the pork was really good and creamy without the added fat. I served this with steamed broccoli and red potatoes.
Source: Cooking Light

Ingredients:
4 (4-ounce) boneless center-cut pork loin chops (1/2 inch thick)
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
Cooking Spray
1/3 cup fat-free, reduced-sodium chicken broth
1 and 1/2 Tablespoons Dijon mustard
1/3 cup fat-free half-and-half or fat-free evaporated milk

Directions:
Trim fat from chops. Sprinkle both sides of chops evenly with salt and pepper. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chops to skillet, and cook 3 to 4 minutes on each side or until browned (I cooked much longer). Remove chops from skilled, and keep warm.
Add broth to skillet, stirring to loosen browned bits. Combine mustard and half-and-half; add to skillet. Reduce heat, and simmer 7 minutes or until sauce is thickened slightly. Spoon sauce over chops.
Yield 4 servings

Nutritional Content per serving: 201 calories; 9g fat; 23.5g protein; 2.7g carbohydrate; 0.1g fiber; 68mg cholesterol; 567mg sodium

Pork Tenderloin with Mustard Sauce

I've had this recipe from allrecipes.com saved for weeks, and I finally got around to cooking it. We really enjoyed it. The mustard sauce goes a long way, so next time I'll probably reduce the amount I make. The pork was very tender, and the sauce was the perfect pairing.

Ingredients:
1/3 cup red wine
1/3 cup soy sauce
2 tablespoons light brown sugar
2 pounds pork tenderloin
1/3 cup mayonnaise
1/3 cup sour cream
1 1/2 tablespoons mustard powder
1 tablespoon minced fresh chives (I used green onions)

Directions:
Combine wine, soy sauce, and brown sugar in a large resealable plastic bag. Place tenderloin in bag, and refrigerate overnight, or at least 8 hours.
In a small bowl, combine mayonnaise, sour cream, mustard powder; mix well. Mix in minced chives if you wish. Chill until ready to serve.
Preheat oven to 325 degrees F. Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. Temperature of meat should register 160 degrees F. Let rest for a few minutes, then cut into 1/2 inch thick slices. Serve with mustard sauce.

My note: The sauce is best if made several hours, or even a day in advance, to let the flavors blend well. You may need to adjust the amount of dry mustard to suit your taste - best to start with less, and add more if needed.

Barbeque Ribs

I've had this recipe saved for a while now, and I finally had time to cook it. Aubrey and I really enjoyed it, but we both agreed that we like the grilled ones better (without sauce). This didn't stop us from eating these, though. The meat fell right off the bone, and they were so tender. This recipe came from a Vera Bradley cookbook. The whole recipe serves 6, but it's easy to split in half.
I made baked beans to go with them, but I'm going to spare the recipe. They weren't very good... I'm still on my search for a good baked beans recipe. Anyone have one they want to share?


Ingredients:
1 cup ketchup

1 cup Jack Daniel's Whiskey
1 cup brown sugar
1/2 cup finely chopped onion
2 TBSP Worcestershire sauce
2 TBSP hot sauce
1 TBSP Dijon mustard
1 clove garlic, minced
2 TBSP butter
pinch of fennel seeds
4 pounds baby-back ribs

Directions:
Heat oven to 300-degrees. In a saucepan, combine the ketchup, whiskey, brown sugar, onion, Worcestershire sauce, hot sauce, Dijon mustard, garlic, butter, and fennel seeds. Bring to a boil and simmer for 30 minutes. Makes about 2 and 1/2 cups of barbeque sauce.
Rub the ribs in the barbeque sauce and wrap in foil. Bake for 3 hours.

Bacon 'n Egg Quesadilla

This recipe came from Rachel Ray's magazine. At first I thought it was really weird, but the more I looked at the recipe, the more I started liking it. I'm glad I made it because Aubrey and I both loved it. Her magazine says that 2 quesadillas are 1 serving, but we got full with just one. I just flipped the top of the quesadilla open so I could get the "fillings" in the picture, but I just served it like a regular quesadilla folded in half.

Ingredients:
8 medium flour tortillas2 hass avocados
1 tbsp fresh lemon juice
Salt and pepper
½ pound bacon
8 large eggs
9 ounces pepper jack cheese, shredded (about 2 cups)
One 15.5 ounce can black beans, rinsed

Directions:
Place tortillas in oven in 2 stacks; heat to 200-degrees. In a bowl, mash the avocados with the lemon juice; season with salt and pepper.
Working in batches, in a nonstick skillet, cook the bacon over medium heat until crisp; drain on paper towels. Leave about 2 tbsp bacon fat in the skillet, reserving the rest of the fat. Cut the bacon strips in half.
Working in 2 batches, in the skillet, cook the eggs over easy; transfer to a platter. Reserve the skillet.
Lay the tortillas on a work surface. Sprinkle each with ¼ cup cheese; top with beans, 1 egg and bacon strips; then fold to enclose.
In the same skillet, heat 1 tbsp bacon fat over medium heat, add 4 quesadillas and cook, turning once, until crisp and golden, about 3 minutes. Repeat with more bacon fat and the remaining quesadillas; serve with the avocado mash.