Curry Pork Tenderloin Dinner

I'm going to change this one up a little bit and do recipes for the whole dinner.  We have cooked the Curry Pork Tenderloin several times and really enjoy it.  For this dinner I added Pearl Couscous and some Steamed Broccoli.  Couscous makes a great side dish and can be mixed with all kinds of things.  It has a wide variety of uses from cold salads to a base for stir-fry.  And Broccoli is my wife's favorite veg so you will probably see it on numerous dishes. This will make @ 2 servings and maybe a left over for someone's lunch.

Curry Pork Tenderloin

Ingredients:

1 1 - 2 Lb Pork Tenderloin cleaned and trimmed

2 - 3 Tbsp Spicy Yellow Curry

2 Tbsp Rice Wine Vinegar

Pearl Couscous

Ingredients:

1 Medium Poblano Pepper seeded and diced

1/2 Small Sweet Onion diced

1/2 Tbsp Canola Oil

1 Cup uncooked Pearl Couscous

salt & pepper to taste

Steamed Broccoli

Ingredients:

1 Medium Head Broccoli

1/3 Cup Low Fat/Sodium Chicken Broth

2 tsp Mrs Dash Seasoning (garlic & herb, onion & herb, table blend your choice)

Take the Pork Tenderloin and remove the silver skin (I'll try and make a post showing how to do this) and any excess fat.  Place it in a gallon zip lock baggie and add the Curry and Rice Wine vinegar, mix well.  Let this marinate at least 24 hours for best flavor.  Grill over medium high heat for @ 8 minutes on one side then flip and cook another 5-6 minutes on the other side depending on the size and temperature you want.

While the grill is heating start a medium saute pan on the stove over medium heat.  Once hot add the canola oil and saute the onions and poblano about 4-5 minutes.  Add the couscous and saute 1-2 minutes, then add stock or water amounts according to package instructions and cook to the time on the package.

Once you get the pork on the grill you can take a microwave safe bowl and add the broccoli and other ingredients.  Cover and microwave @ 3-4 minutes.

Take the pork off the grill and let stand 3-4 minutes.  Cut from the end on about a 45 degree angle and server.

Chicken Enchiladas

Ingredients:

Serves 4

1 LB Boneless Skinless Chicken Thighs

1 Cup Yellow Onion diced

1/2 Salsa (I use homemade 1 part Onion, 1 part Jalipino, 2 parts Tomato, cilantro)

1 TBLS Chili Powder

1/4 Tsp Cumin

2 Lime

1 Orange
1/3 cup Cilantro chopped

Corn Tortillas
Crema Mexicana

Enchilada Sauce

2 TBLS Canola Oil

2 TBLS Flour

4 TBLS chili powder

1/2 Tsp garlic powder

1/2 Tsp salt

1/4 Tsp cumin

1/4 Tsp oregano

2 Cups Chicken Broth

Clean the chicken and place in a crock pot with 1/2 cup onions and the next 3 ingredients. Add the juice of the  limes and orange. Cook on High for @ 3 hours or low for 5-6.  While that is cooking make the Enchilada sauce.

Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the chicken broth, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.

Pre-heat an oven to 400 degrees.  Strain chicken reserving broth.  Pull the chicken apart with a fork and put in an oven safe dish and add some broth just to dampen the meat.  Put in the oven for 5 - 8 minutes to brown the top.

On the stove get a cast iron skillet hot.  Take to tortillas and dip in the sauce for a light coat, wipe excess if needed, and sear for about a minute on each side.  Place meat mixture inside with dice onions and cilantro and roll.  Top with Crema and Enchilada sauce.

We added some Mexican rice.  Follow package instruction but substitute 1/2 cup water for tomato juice and add 1/4 cup salsa.

Marinated Pork Tenderlion

Ingredients:

1 Pork Tenderloin trimmed

1/4 Cup Olive Oil

1/4 Cup White Wine Vinegar

3 TBLS Water

1/4 Cup Sweet Onion diced

3 Cloves Garlic chopped

1 TBLS Oregano dried

1/2 TBLS Basil dried

1/4 TSP Salt

1/2 TSP Ground Pepper

Be sure to trim the silver skin off of the pork tenderloin.  Mix all ingredients in a ziplock bag and refrigerate up to 24 hours. I will do 3 = 4 of these and toss them in the freezer to pull out when needed.

Heat a grill or smoker until desired temperature.  I prefer a nice hot flame to sear the outside. The cooking time will vary due to size and desired cooking temp.  You can cook pork tenderloin @ Medium rare - medium without issues.  With this flavor I prefer a more done piece of meat.

Once cooked to desired temp remove from heat and let rest @ 5 minutes on a cutting board.

Cut from one end holding the knife at a 45 degree angle.  I use an electric knife but you can you what you prefer.  We severed ours with roasted potatoes and Zucchini Tots. Check out the link, we love these things!

Shrimp Primavera over Spaghetti Squash

Ingredients:

Serves 2

1/2 LB Shrimp peeled and devained

1/4 Red Onion diced

2 Cloves Garlic diced

1 Large Tomato cubed

12 Asparagus Spears cut into thirds

1 Cup Broccoli Florets

1/4 Cup White Wine

1 Lemon halved

1/4 Cup Parsley chopped

1 TBLS EV Olive Oil

1 Medium Spaghetti Squash

First you want to half the spaghetti squash and remove the seeds and pulp. Then steam the squash for about 8 - 10 minutes depending on size.  Try not to over cook.  You want the squash to keep its noodle like consistency for this dish. 

Take the asparagus and broccoli and steam for about 2 minutes.

While the squash is steaming heat a saute pan over medium high heat and add oil once hot.  Add the onions and saute about 3-4 minutes then add the garlic.  Once the garlic gets fragrant, about 2 minutes, add the shrimp. When the shrimp starts turning pink add the drained broccoli,asparagus, and tomatoes. Cook about 2 minutes and add the white wine.  Let the wine reduce about half and squeeze 1/2 the lemon in and toss with parsley, salt and pepper (I use crushed red pepper).

Plate the spaghetti squash by removing from the husk with a fork.  Start at the top and pull down "shredding" the squash.  Top with about have the shrimp and veggie mixture. Add some parmesan cheese and extra lemon if desired.

Pimento Cheese Stuffed Chicken

Ingredients: 

4 Chicken Breast Cutlets (pound if needed)

3 oz Smoke Gouda grated

4 Tbls Pimentos

1 Tsp Garlic Power

1 Tsp Onion Powder

1/2 Tsp Mrs Dash Table Blend

Paprika

Olive Oil Spray

Pre-heat oven to 375. Mix the Cheese and next 5 ingredients (optional ingredient is black olives).  Lay out a chicken breast and place 1/4 of mixture on each breast and roll up and place in an oven safe container. Spray with Oil and sprinkle with Paprika.

Bake for @ 15 - 18 minutes depending on size.

I served these with some Blackened Shrimp, Peas and Broccoli.  The shrimp were dusted with Bob's Cajun Spice Mix and cooked in a cast iron pan for about 2 minutes on each side in canola spray. The field peas are boiled in water with 1 packet of Herb Ox Chicken Bouillon, 1 tbls Olive Oil, pinch of Garlic powder and dried minced Onion.  The broccoli was steamed in vegetable broth and Table Blend.

Black and Blue Chicken Burgers

Ingredients:

Ground Chicken Breast

Wing Time Hot Sauce

Liquid Smoke

Blue Cheese

Garlic Powder

Minced Onion

Bob's Cajun Mix

Canola Spray

Pita Wrap

Lettuce

Tomato

I just mix this all in a bowl.  The amounts should be according to your taste. Some my like it hotter and some may like cheesier. Don't get too much wet ingredients or your burger will fall apart when cooking.  Once combined form into patties and let it firm up in the fridge for 30 minutes to an hour.

Pre-heat a cast iron skillet on the stove.  Once hot, spray with oil and add the burgers.  Depending on the size of the burgers cook for about 5-8 minutes on each side.

I finished mine with a pita wrap with lettuce and tomato, and a side of roasted Cauliflower.

Spiced Nut Mix

I found this on MyRecipes.com and tweaked it a bit to what I have below.

Ingredients

• 2 large egg whites
• 2/3 cup sugar
• 2 1/2 tablespoons Bob's Cajun Seasoning Mix
  
• 2 teaspoons Worcestershire sauce
• 1 tablespoon chili powder
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 6 cups mixed nuts (any combination of un-toasted walnuts, pecans, cashews, and pistachios)
• 1/4 Canola Oil cup
  
• 1/3 cup finely grated Parmesan

Preparation

Preheat oven to 300° F. Line 2 large baking sheets with foil or parchment. Grease lightly and set aside. Position a rack in center of oven. In a large bowl, beat the egg whites until foamy. Gradually add the sugar, beating to a loose, meringuelike texture. Beat in the Old Bay Seasoning, Worcestershire sauce, chili powder, cayenne, and salt. Add the nuts and butter and stir well to coat evenly. Add the Parmesan and mix again. Divide the nuts between the baking sheets, spreading evenly in a single layer. Roast for 30 to 40 minutes to a golden brown (do not allow the nuts to darken too much), rotating the sheets during cooking for even roasting. Line a work surface with foil or parchment. After removing the nuts from oven, immediately slide them onto the foil or parchment. Cool completely. Store, refrigerated, in an airtight container for up to 3 weeks.

Nutritional Information

Calories:

112 (81% from fat)

Fat:

10g (sat 2g)

Protein:

2mg

Carbohydrate:

5g

Fiber:

1g

Cholesterol:

5mg

Iron:

0mg

Sodium:

54mg

Calcium:

18mg

Diet Dip mixes

Check out Sherry's Dips! Anyone out their working on their diet and just can't give up the chips and dips check this site out. Great mixes just use lite or no fat sour cream and mayo. For dippin use no salt pretzels, or Kettle baked bbq chips. If you want to go the extra mile try carrots and celery.