Roasted Pork Tenderloin

Greek Salad with Pork

Makes 4 servings

1 ¼ pounds (20 ounces) pork loin cutlets, 1/8-inch thick
1 recipe Creamy Greek-Style Dressing
1 6-oz package fresh baby spinach OR mixed salad greens (8 cups)
12 cherry tomatoes, halved lengthwise
1/2 of a small cucumber, thinly sliced
1/2 of a small onion, thinly sliced and separated into rings
2 1/2 teaspoons Greek seasoning*
1/4 teaspoon kosher salt*
Nonstick cooking spray
Freshly ground black pepper (optional)

Cooking Directions

Place spinach, tomatoes, cucumber and onion in very large salad bowl. Gently toss to combine. Cover and refrigerate while preparing pork. Combine Greek seasoning and salt; sprinkle and rub evenly over pork. Cook half of the cutlets over medium-high heat in large skillet coated with nonstick cooking for 2-3 minutes or until tender.** Transfer cutlets to cutting board. Remove skillet from heat and recoat with cooking spray. Cook remaining cutlets. Cut cutlets crosswise in half. To serve, divide spinach mixture among 4 plates. Arrange 1/4 of pork on each salad. Drizzle 2 tablespoons dressing over each salad. Sprinkle with black pepper, if desired. Serve with remaining dressing.

* Look in the spice section of the supermarket for a pre-blended Greek seasoning blend. If unavailable, substitute 2 teaspoons dried oregano leaves, 1/4 teaspoon garlic salt, 1/8 teaspoon onion powder and 1/8 teaspoon kosher salt for the 2 1/2 teaspoons Greek seasoning and 1/4 teaspoon kosher salt.

** To cook cutlets in a countertop grill with lid, preheat grill according to manufacture’s directions. Sprinkle and rub Greek seasoning-salt mixture over both sides of cutlets. Place cutlets on grill; close lid. Cook for 1-2 minutes or until tender. Cut cutlets crosswise in half and arrange on top of salads.

Serving Suggestions

Starring the full-flavor of lean pork and fresh produce, this crisp-tasting salad makes for a great summer-time entrée. Serve pita wedges and mixed olives as easy side accompaniments to complete the meal.

Nutrition Information per Serving with 2 tablespoons dressing.
Nutrition Facts

to top

Ham and Egg Breakfast Burritos

Makes 4 servings

12 ounces chopped 97% fat-free cooked ham
1/3 cup chopped red bell pepper
1/3 cup chopped green bell pepper
1/4 cup chopped onion
3 egg whites
2 whole eggs
2 tablespoons nonfat milk
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 8-inch flour tortillas, heated*
1/3 cup salsa
Chopped fresh cilantro OR chives (optional)
Nonstick cooking spray

Cooking Directions

Cook red and green bell peppers and onion over medium heat in large nonstick skillet coated with nonstick cooking spray for 3-5 minutes or until tender, stirring occasionally. Beat together egg whites, eggs, milk, salt and black pepper in medium bowl until combined. Pour egg mixture over vegetables in skillet. Cook over medium heat, without stirring, until egg mixture begins to set on bottom and around edge. Lift and fold the partially cooked egg mixture with spatula so uncooked portion flows underneath. Continue cooking and folding mixture until eggs are cooked through, but still glossy and moist. Fold in ham; continue cooking until heated through, gently folding mixture occasionally. Remove skillet from heat. To assemble, spoon mixture near the center on each tortilla. Fold bottom up over filling. Fold in side and roll to enclose mixture.

To serve, top with salsa. Garnish with cilantro or chives, if desired.

* To warm tortillas, place tortillas on dinner plate, slightly overlapping. Cover with damp paper towel. Microwave on HIGH about 30 seconds or until warm.
** Learn to become a label detective. When counting calories and fat, tortillas are not all alike. Be sure to flip the package over and compare the nutrition information from different brands.

Serving Suggestions

Chock-full of ham and eggs, these tasty burritos are a welcomed treat for the first meal of the day. For the family on the run, no need to skip having a hot, nutritious breakfast. Make a batch of these burritos and wrap them individually in plastic wrap, then freeze. On those mornings when you’re hurried, just unwrap a burrito from its plastic wrap and rewrap it in a white paper towel. Microwave on HIGH (100%) about 2 minutes or until heated through. Serve with milk and juice.

Nutrition Facts

to top

Roasted Pork Tenderloin with Apple-Ginger Sauce

Makes 4 servings

2 (1 pound each) pork tenderloin
2 medium parsnips OR carrots, peeled and bias-sliced 1/4 inch thick
2 medium cippolini onions, peeled and each cut into 6 wedges
1 medium sweet potato, peeled, halved lengthwise and sliced 1/2 inch thick
1 small turnip, peeled and cut into 1/2 inch cubes
1/8 teaspoon salt
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon freshly ground black pepper
1 recipe Apple-Ginger Sauce
Olive oil cooking spray
1 tablespoon chopped fresh chives (optional)

Cooking Directions

Heat oven to 425 degrees F. Coat inside of large shallow roasting pan with olive oil cooking spray. Combine parsnips, onions, sweet potato and turnip in pan. Coat vegetables with olive oil cooking spray; sprinkle with 1/8 teaspoon salt. Roast in heated oven for 10 minutes. Meanwhile, combine 1/2 teaspoon salt, ginger and pepper; sprinkle and rub evenly over surfaces of tenderloins. Lightly brown one tenderloin over medium-high heat for 2-4 minutes in large heavy skillet coated with olive oil cooking spray. Transfer tenderloin to cutting board or plate. Remove skillet from heat and recoat with olive oil cooking spray. Lightly brown remaining tenderloin.

Stir and push vegetables to edge of roasting pan; place tenderloins in center of pan. Continue roasting in for 20-25 minutes or until internal temperature of pork tenderloins reaches 155 degrees F. While tenderloins are roasting, prepare sauce.  Transfer pork tenderloins to clean cutting board. Loosely cover with foil; let rest for 5 minutes. Turn oven off. Stir and return vegetables to oven to keep warm.

To serve, cut one pork tenderloin into 1/4-inch-thick slices. Serve with roasted vegetables and sauce. Garnish with chives.

 Nutrition Facts Nutrition Information per Serving with vegetables and sauce

to top