Pork Dinners

Indian-Spiced Pork Loin with Yogurt Marinade

Start to Finish: 20 minutes, plus 15 minutes to overnight for marinating Yield: 4 servings

1. Season pork with salt and pepper.
2. Combine remaining ingredients and stir to mix. Place in a leakproof container or resealable bag such as a Ziploc bag; force out all the air so that the meat is in contact with the marinade. Add pork. Let sit for 15 minutes to overnight.
3. Grill or sauté the meat.

Variation:

Replace pork with 1 pound chicken breast.

Nutrition Facts per Serving:
155 calories, 25 g protein, 4 g total fat (1.2 g saturated fat), 1.5 g carbohydrate, .3 g fiber, 79 mg cholesterol, 78 mg sodium, 0 glycemic load

Grilled Moroccan Pork Tenderloin Kabobs

Start to Finish: 45 minutes plus 1 to 2 hours for marinating Yield: 4 servings

1. For marinade, in a large bowl stir together parsley, lemon juice, oil, garlic, oregano, coriander seeds, paprika, ginger, black pepper, kosher salt, cayenne pepper, and turmeric until combined. Add pork cubes and grapes. Stir gently until pork and grapes are coated. Cover and marinate in the refrigerator for 1 to 2 hours.
2. On eight 12-inch skewers, alternately thread pork and grapes, leaving a ¼-inch space between pieces. For a charcoal grill, place kabobs on the rack of an uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until pork is just slightly pink in center, turning occasionally to brown evenly. For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.

Culinary Notes:

You may substitute one pound skinless, boneless chicken breast halves for the pork.
If using wooden skewers, soak in enough water to cover for at least 1 hour before using.

Nutrition Facts per Serving:
211 calories, 25 g protein, 7 g total fat (2 g saturated fat), 12 g carbohydrate, 1 g fiber, 73 mg cholesterol, 170 mg sodium, 1 glycemic load

Herbed Pork Tenderloin

Start to Finish: 1 hour, plus 2 to 4 hours for marinating Yield: 8 servings

1. If desired, season meat with kosher salt and ground black pepper. Place meat in a large self-sealing plastic bag set in a shallow dish. Set aside.
2. For marinade, in a small bowl stir together vinegar, sherry, cracked black pepper, 1 tablespoon oil, soy sauce, rosemary, marjoram, thyme, and garlic. Pour over meat. Seal bag; turn to coat meat. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
3. Preheat oven to 425°F.
4. Drain meat, reserving marinade. In a large skillet heat the 2 tablespoons oil. Brown meat quickly on all sides in hot oil (about 5 minutes).
5. Place meat in a shallow roasting pan. Pour marinade over meat. Insert an oven-safe meat thermometer into the thickest portion of one of the tenderloins. Roast, uncovered for 15 minutes. Spoon pan juices over meat. Roast for 10 to 15 minutes more or until thermometer registers 155°F. Cover roast with foil and let stand for 15 minutes.
6. The temperature of the meat after standing should be 160°F. Transfer meat to a serving platter, reserving pan juices. Strain juices and pour over meat.

Culinary Tip:

Make sure the meat is dry before cooking. If the meat is wet, it will not brown well.

Nutrition Facts per Serving:
159 calories, 18 g protein, 8 g total fat (2 g saturated fat), 2 g carbohydrate, 0 g fiber, 55 mg cholesterol, 155 mg sodium, 0 glycemic load

Latin Roast Pork Tenderloin with Pinto Beans and Zucchini

Start to Finish: 1 hour Yield: 4 servings

1. Preheat oven to 400°F.
2. Heat a sauté pan over medium heat. Add one tablespoon extra-virgin olive oil and pork tenderloin. Cook until lightly browned. Turn tenderloin over and move to the side of the pan. Add onions to the side of the pan where the pork had browned. Add 1 tablespoon of the bean liquid. Add garlic and chile powder; stir. Let pork continue to brown. Once brown, remove pork from pan. Add tomatoes and pinto beans; stir to coat. Place pork on top of beans and place in hot oven. Roast for 15–20 minutes or until the pork is 143°F (turn at 8 minutes).
3. Remove pork from pan and let rest in a warm spot. Add zucchini and chicken stock. Bring to a boil. Stir in the spinach. Adjust seasoning with salt and pepper. Slice pork ¼ inch thick on bias.
4. To serve: Place 1½ cup of beans mixture on a plate. Top with 4 ounces of sliced pork on top.

Culinary Note:

Marinate the meat first. While the meat is marinating, cut the onions and garlic, then sear off the meat and continue with step one. While the pork is roasting on top of the bean mixture in the oven, cut the zucchini. While the pork is resting after roasting, finish the beans with the zucchini and stock.

Variations:

Replace pinto beans with kidney beans.
Replace zucchini with artichoke hearts (frozen).
Replace pork with chicken breasts or beef fillet. 
Latin Marinade for Roast Pork Tenderloin.

Start to Finish: 20 minutes Yield: 4 servings

1. Mash garlic to a paste with a pinch of salt. Add remaining ingredients and stir to mix. Spread all over pork tenderloin. Let sit for 15 minutes to overnight.

Culinary Note:

This is a good option for several Cook Once/Eat Twice recipes.

Nutrition Facts per Serving:
350 calories, 31 g protein, 10 g fat (2 g saturated fat), 31 g carbohydrate, 9 g fiber, 68 mg cholesterol, 650 mg sodium, 4 glycemic load

Latin Marinade for Roast Pork Tenderloin

Start to Finish: 20 minutes Yield: 4 servings

1. Season pork with salt and pepper.
2. Mash garlic to a paste with a pinch of salt. Add remaining ingredients and stir to mix. Spread all over pork tenderloin. Let sit for 15 minutes to overnight.

Culinary Note:

This is a good option for several Cook Once/Eat Twice recipes. 

Nutrition Facts per Serving:
350 calories, 31 g protein, 10 g fat (2 g saturated fat), 31 g carbohydrate, 9 g fiber, 68 mg cholesterol, 650 mg sodium, 4 glycemic load