Start to Finish: 20 minutes, plus 15 minutes to overnight for marinating Yield: 4 servings
1 pound | pork loin, excess fat removed |
Salt and pepper to taste | |
¼ cup | plain probiotic yogurt |
¼ teaspoon | turmeric |
¼ teaspoon | paprika |
½ teaspoon | ground cumin |
½ teaspoon | ground coriander |
¼ teaspoon | dried mint |
Salt and pepper to taste |
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
Start to Finish: 45 minutes plus 1 to 2 hours for marinating Yield: 4 servings
2 tablespoons | fresh flat-leaf parsley, chopped |
2 tablespoons | lemon juice |
1 tablespoon | extra-virgin olive oil |
8 cloves | garlic, minced (4 teaspoons) |
1 tablespoon | fresh oregano, chopped, or 1 teaspoon dried oregano, crushed |
1½ teaspoons | coriander seeds, ground, or 1 teaspoon ground coriander |
1 teaspoon | paprika |
1 teaspoon | fresh ginger, grated |
½ teaspoon | freshly ground black pepper |
¼ teaspoon | kosher salt |
¼ teaspoon | cayenne pepper or crushed red pepper |
¼ teaspoon | ground turmeric |
1 pound | pork tenderloin, cut into 1-inch cubes |
2 cups | seedless green grapes skewers |
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
Start to Finish: 1 hour, plus 2 to 4 hours for marinating Yield: 8 servings
2 12-ounce | pork tenderloins |
Kosher salt (optional) | |
Freshly ground black pepper (optional) | |
2 tablespoons | balsamic vinegar |
2 tablespoons | dry sherry |
1 tablespoon | cracked black pepper |
1 tablespoon | extra-virgin olive oil |
1 tablespoon | soy sauce |
2 3-inch sprigs | fresh rosemary |
2 3-inch sprigs | fresh marjoram |
2 3-inch sprigs | fresh thyme |
2 cloves | garlic, minced (1 teaspoon) |
2 tablespoons | extra-virgin olive oil |
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
Start to Finish: 1 hour Yield: 4 servings
1 tablespoon | extra-virgin olive oil |
1 pound | pork tenderloin in Latin Marinade (see recipe below) |
1 cup | onions, chopped |
1 tablespoon | garlic, chopped |
1½ teaspoon | chile powder |
1 14-ounce can | tomatoes, chopped |
1 14-ounce can | pinto beans, drained, liquid reserved |
1 cup | chicken stock |
2 cups | zucchini, cut in quarters lengthwise, cut ¼-inch-wide pieces |
4 cups | baby spinach or braising greens |
Salt and pepper to taste |
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 pound | pork tenderloin, fat trimmed |
1½ teaspoon | garlic, mashed to a paste |
1 tablespoon | extra-virgin olive oil |
1½ teaspoon | chile powder |
½ teaspoon | ground cumin |
1 teaspoon | paprika |
1 pinch | cinnamon |
1 teaspoon | oregano, chopped |
1 teaspoon | red wine vinegar |
Salt and pepper to taste | |
Season pork with salt and pepper. |
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
Start to Finish: 20 minutes Yield: 4 servings
1 pound | pork tenderloin, fat trimmed |
1½ teaspoon | garlic, mashed to a paste |
1 tablespoon | extra-virgin olive oil |
1½ teaspoon | chile powder |
½ teaspoon | ground cumin |
1 teaspoon | paprika |
1 pinch | cinnamon |
1 teaspoon | oregano, chopped |
1 teaspoon | red wine vinegar |
Salt and pepper to taste |
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