Rosemary Dijon Pork Tenderloin with Roasted Apples & Cabbage

rosemary-dijon-pork-tenderloin-with-roasted-apples--cabbage-73-web

Rosemary Dijon Pork Tenderloin with Roasted Apples & Cabbage

Enjoy this recipe recently featured in Clean Eating Magazine! Photo by Ronald Tsang.

 

Yield: 4 servings

Apples and Cabbage:

2 small apples (preferably Braeburn, Fuji, or Honeycrisp) (9-ounces) unpeeled, cored and diced medium (2 cups)

10-ounces purple cabbage, thinly sliced (3 packed cups)

1 tablespoon apple cider vinegar

1 tablespoon extra-virgin olive oil

2 (3-inch) sprigs fresh rosemary

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

 

Mix all ingredients together in a large bowl. Set aside.

 

Tenderloin:

1 pound pork tenderloin, silver skin removed (see note)

1 teaspoon kosher salt

1 tablespoon finely chopped fresh rosemary (approximately 3 (5-inch) sprigs fresh rosemary)

½ teaspoon freshly ground black pepper

2 teaspoons extra-virgin olive oil

1 teaspoon apple cider vinegar

1 cup fresh flat-leaf Italian parsley leaves, roughly chopped

¼ cup toasted pecan pieces

 

Adjust an oven rack to the middle position, then preheat the oven to 350ºF.

Mix the salt, rosemary and pepper together in a small bowl.

Pat the tenderloin dry. Season the tenderloin (all sides) with the seasoning mixture.

Add the olive oil to a large, oven-safe sauté pan (large enough to accommodate the pork) and place over medium heat. Heat until hot, approximately 2 minutes.

Add the tenderloin and allow to cook for 2 minutes, undisturbed, until nicely seared. Using tongs, rotate the tenderloin ¼ turn and continue to sear, again for 2 minutes. Once seared, rotate again another ¼ turn and sear for another 2 minutes. Turn off heat. Upon rotating the tenderloin to the fourth and final side, hold the tenderloin off the pan with your tongs and insert the digital probe of an oven-safe meat thermometer from the end of the tenderloin lengthwise into the center. The tip of the probe must reach approximately halfway into the tenderloin.

Add the apple cabbage mixture to the pan and then replace the tenderloin in the pan (on top of the mixture) with the fourth and final side (which has not been seared yet) facing up, and transfer the sauté pan, uncovered, into the oven. Set the digital thermometer to 140ºF. (Note: keep apple cabbage bowl at the ready; do not wash.)

When the thermometer beeps, after about 20 minutes, transfer the tenderloin to a cutting board and cover loosely with foil. Transfer apple cabbage mixture to original bowl. Add parsley and pecans and stir to combine. Add the 1 teaspoon apple cider vinegar and stir. Taste and season with salt and pepper as needed. Loosely cover bowl to keep warm.

Allow the tenderloin to rest for 15 minutes before slicing. (Make pan sauce while tenderloin rests.)

 

Dijon Pan Sauce:

1 teaspoon extra-virgin olive oil

1 large shallot, peeled and diced small (1/4 cup)

1 cup freshly pressed apple cider

½ cup low sodium chicken stock

4 (3-inch) sprigs fresh rosemary

2 teaspoons Dijon mustard

1 tablespoon apple cider vinegar

3 tablespoons unsalted butter, cut into 12 pieces

kosher salt, to taste

freshly ground black pepper, to taste

 

While the tenderloin is resting, place the same sauté pan you cooked the tenderloin in (careful-hot!) over medium-high heat.

Add the olive oil and shallot, stir and cook for 1 minute.

Add the apple cider, stock and rosemary sprigs. Reduce until approximately ½ cup remains. Remove from the heat and discard the rosemary.

Add the Dijon and cider vinegar, stir to incorporate, then stir in the butter until fully incorporated. Season to taste with salt and pepper.

Slice the pork into 1/2-inch medallions. Place 1 cup of the apple cabbage mixture on a plate, top with a few slices of pork tenderloin and spoon approximately 3 tablespoons of the sauce around each plate.

 

Note: Similar to the iridescent color of a pearl, silver skin is the inedible connective tissue that covers a small portion of the thicker end of the tenderloin. Too tough to pull off with your bare hands (unlike a layer of fat), the silver skin can be removed by simply filleting it off. Do this by cutting just under the silver skin with the tip of your knife, angling your knife slightly upwards, then cutting the silver skin off in strips. Alternatively, you can ask your butcher to remove the silver skin.

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Matcha Vanilla Custard

matcha-vanilla-custard-73-web

Enjoy this delicious dessert recently featured in Clean Eating Magazine! Photo by Ronald Tsang.

Matcha Vanilla Custard

Yield: 6 servings

5 large egg yolks

6 tbsp raw honey, divided

2 tbsp arrowroot

2 tbsp matcha powder

1/4 tsp ground cinnamon

3 cups half-and-half cream

1/4 tsp sea salt

1/4 cup organic unsalted butter, cut into pieces

2 tsp pure vanilla extract

2 oz 70% dark chocolate, shaved with a vegetable peeler

1/2 cup toasted unsalted walnut pieces, optional

1/4 cup pomegranate seeds, optional

 

In a medium heat-proof bowl, whisk egg yolks, 2 tbsp honey, arrowroot, matcha and cinnamon. Set aside.

In a medium saucepan on medium, heat cream, remaining 1/4 cup honey and salt. Stir occasionally with a rubber spatula, scraping bottom of pan, until liquid just starts to simmer. Turn off heat.

Very slowly, drizzle hot cream mixture into matcha mixture, whisking continuously.

Transfer matcha mixture back to saucepan. Turn heat to medium. Cook, whisking continuously, until liquid has thickened, approximately 1 to 2 minutes (it’s fine if the mixture bubbles slightly). Remove from heat; whisk in butter and vanilla.

Divide custard among 6 small bowls or ramekins. Garnish with chocolate, walnuts and pomegranate seeds (if using). Serve chilled.

 

Dragon Fruit Salad with Lemony Chicken & Butternut Purée

dragon-fruit-salad-with-lemony-chicken--butternut-puree-73-web

Dragon Fruit Salad with Lemony Chicken & Butternut Purée

Enjoy this recipe recently featured in Clean Eating Magazine. Photo by Ronald Tsang.

 

Yield: 4 servings

Carrot Ginger Puree:

4 cups water

1 pound peeled and medium diced (1/2-inch) butternut squash (3 1/3 cups)

1 pound peeled and thinly sliced (1/4-inch discs) carrots (2 1/3 cups)

2 teaspoons peeled and grated fresh ginger, (grated on a Microplane)

5 tablespoons unsalted butter, cut into 20 small cubes (each tablespoon quartered)

2 tablespoons freshly squeezed orange juice

1 tablespoon freshly squeezed lemon juice

¾ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

 

In a large pot (which fits a steamer basket), add 4 cups water. Insert steamer basket and add squash and carrots to the basket. Cover with a lid and turn heat to high. Once steaming, reduce heat to medium and steam for 20 minutes. Carefully transfer steamed veggies to a blender and add ginger, butter, orange juice, lemon juice, salt and pepper and blend on medium low until smooth. Keep covered until service.

 

Roasted Chicken:

1 pound boneless, skinless chicken thighs

1 tablespoon extra-virgin olive oil

1/2 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2½ teaspoons finely chopped fresh thyme

2 teaspoons grated and finely chopped lemon zest, grated on a Microplane

 

Adjust an oven rack to the top position and preheat the oven to 400 degrees Fahrenheit.

Pat the chicken thighs dry and coat with olive oil on both sides. Season the thighs evenly (both sides) with salt and pepper followed by the thyme and lemon zest.

Line a sheet pan with foil and evenly space the chicken thighs on the sheet pan. Place, uncovered, in the oven.

Cook until the thighs reach an internal temperature between 165 and 170 degrees Fahrenheit, approximately 15 to 20 minutes. Transfer the chicken thighs to a cutting board to rest for 10 minutes, loosely covered with foil, before slicing chicken into ½-inch strips.

 

Dragon Fruit Salad:

1 medium shallot, peeled and diced small (3 tablespoons)

2 tablespoons apple cider vinegar

1 tablespoon freshly squeezed orange juice

1 tablespoon freshly squeezed lemon juice

1 dragon fruit (1 pound), peeled and diced into ¼-inch pieces (2 cups)

1 medium apple (6-ounces) (preferably Braeburn, Fuji, or Honeycrisp), unpeeled, cored, quartered and thinly sliced (1/16-inch slices)

¼ pound frisée, cut into 2-inch pieces (2¼ packed cups)

10 medium fresh mint leaves, finely chopped (1 tablespoon)

1/3 cup pomegranate seeds

1/3 cup roughly chopped toasted almonds

¼ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

 

Place all ingredients in a medium bowl and gently fold to combine.

To serve, scoop ¾ cup of the puree into large shallow bowls. Top puree with 1 cup of the salad and arrange sliced chicken on top.

5 more days!

fiber diptic copy.jpgHappy and Healthy in 2018!

Just 5 days until the big GROUP start (JAN 2) of Fiber Fourteen – a 14-day fiber-rich, calorie-light recipe meal plan designed to improve your health. (Of course, you can start anytime!)

Did you know that a diet rich in fiber can help you lose weight, improve bowel health – like easing constipation (yup, we’re talking about it), help to control blood pressure, sugar and cholesterol and reduce your risk of stroke?

Find out more about the wonder drug that is fiber and all the details of the 14-day delicious recipe meal plan at www.fiberfourteen.com. And please reach out with any questions. (Also, please feel free to forward this email  – I don’t want to leave anyone out who might be interested.)

5 days and counting! Join in now. P.S. The plan is currently ON SALE!

Here’s to a healthy New Year!

Wild Rice Salad with Diced Apples, Oranges, and Toasted Pecans

wild rice salad

Wild Rice Salad with Diced Apples, Oranges, and Toasted Pecans

Yield: 6 to 8 servings

 

Wild Rice:

4 cups water or vegetable stock

1 cup wild rice, rinsed with cold water and drained

Salad:

2 small oranges

2 large apples, such as Braeburn, Fuji, or Honeycrisp, unpeeled, cored and diced small (4 cups)

2 cups toasted pecan halves, chopped roughly

1 cup dried black currants or dried cranberries

3 stalks celery, diced small (1½ cups)

⅓ cup thinly sliced green onions (green part only)

Kosher salt, to taste

Freshly ground black pepper, to taste

 

Vinaigrette:

6 tablespoons extra-virgin olive oil

4 tablespoons freshly squeezed orange juice (from the oranges)

6 tablespoons freshly squeezed lemon juice (2 lemons)

1 tablespoon white wine vinegar

 

In a large saucepan, bring the water or vegetable stock to a boil. Add the wild rice, stir and cover. Reduce the heat to low and simmer, stirring occasionally, until the wild rice pops open and is tender to the bite, 45 minutes. Transfer to a colander, rinse with cold water to cool, and drain well.

Cut the peel and pith off the oranges, then segment them by cutting between the dividers. Discard any seeds, but reserve the juice for the vinaigrette.

In a medium container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a medium-sized bowl.

Add the diced apple, orange segments, drained wild rice, pecans, cranberries, and green onions. Season to taste with salt and pepper and serve.

Join me for 14 days!

For the past year, Super Sous and I have been working on www.fiberfourteen.com – a 14-day fiber-rich, calorie-light recipe meal plan designed to improve your health. (Fiber is truly a WONDER drug/ingredient!)

This project comes out of a personal story around healing (which you can read about on the website) and has been a passion project for us for many months. We are excited to share it with all of you now!

To launch, we want to get as many people as possible joining us – following the plan starting Jan 2. (Of course, we are going to do it again and again and you can join in anytime. Heck, you can even start now!)

Check out www.fiberfourteen.com and let me know if you have any questions (Also, please feel free to share this post – I don’t want to leave anyone out who might be interested.) WOHOO! Here’s to a HAPPY, HEALTHY NEW YEAR!

P.S. Here are some of the food photos from the plan!

israeli salad with hummus logoLentil Sloppy Joes logoLima Bean and Corn Stew logoSoba Noodle Salad logosouthwestern1 logoWhite Bean and Sweet Potato Stew with Kale logo

Orange Fennel Salad with Orange Vinaigrette

fennel spoon

Yield: 4 servings

 

Vinaigrette:

1 small shallot, diced small (2 tablespoons)

2 tablespoons freshly squeezed orange juice (from the orange used in the vinaigrette)

1 tablespoon freshly squeezed lemon juice, plus more to taste

1 tablespoon white wine vinegar

¼ teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to taste

3 tablespoons extra-virgin olive oil

 

In a medium container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a medium-sized bowl.

 

Salad:

2 large oranges

3 small fennel bulbs (buy fennel bulbs with stalks and fronds still attached)

¼ cup picked fennel fronds (from the fennel bulbs)

 

Cut the ends off the orange. Next, cut the peel and pith off the orange. Then, segment the orange by cutting between the membranes. Discard any seeds, but reserve the juice for the vinaigrette. Set aside segmented orange pieces for the salad.

Cut off the bottom and the stalks of the fennel. Sit the fennel upright and cut in half lengthwise. Lay each half flat on a cutting board and very thinly slice the fennel widthwise. You should have about 3 cups of thinly sliced fennel.

Combine all ingredients (orange segments, fennel, fronds) plus the vinaigrette into a medium bowl and toss to mix.

Works well as a side salad or as the perfect bed for a piece of salmon, white fish or piece of chicken.