Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.

Wednesday, December 04, 2013

Cooking Light ~ HealthyHolidays

I saw a funny pin today that said
"The holidays are almost here . . . Have you turned your scale back 10# ?"
That is about the truth.

For our Cooking Light Virtual Supper Club we decided to try to keep the holidays healthy . . . I found This Recipe  for a flavorful Pork Tenderloin that would be perfect for a main dish or thinly sliced for a breakfast biscuit on a buffet.

Apple Cider Glazed Pork Tenderloin
3# pork tenderloin
2 Tbs rosemary
1 Tbs minced fresh ginger
1 Tbs orange zest
1 Tbs olive oil
1/2 tsp salt
1/4 tsp black pepper
6 garlic cloves minced
3 cups apple cider
3 whole cloves
2 bay leaves
1 cup chicken broth
Combine the first 7 ingredients; rub evenly over pork. Place pork in a dish; cover and chill 1 hour.
Combine cider, cloves, and bay leaves in a large pot; bring to a boil over medium-high heat. Cook until reduced to 1 1/2 cups (about 10 minutes).
Add pork; cover and simmer 20 minutes or until done. Remove pork from pan. Bring cooking liquid to a boil. Cook until reduced to 3/4 cup (about 8 minutes). Strain cooking liquid through a fine sieve into a bowl; discard solids. Spoon liquid over pork. Cut pork into thin slices
I used my trusty meat thermometer because I like my pork at 145° . . . still pink and juicy.
The only other thing that I would have done is to sear the pork before adding it to the liquid to cook, so it would have had a prettier brown crust.


Now . . . let's see what everyone else has brought for our Healthy Holiday feast.
Jerry has dessert with a Rustic Apple Tart
Val is baking a Burratta which looks amazing
Susan is bringing Creamy Sweet Potato Soup
Sara is making a pot of Beans and Greens
This looks like a meal I would really love to eat . . .

Y'all enjoy ~


Susan Lindquist said...

This looks delicious! I'm with you, too, on wanting that roast to be browner ... I'd probably roast it in the oven with a strip of bacon over top and baste it with that cider glaze! Yummy! I DO love tenderloin!

pam said...

I've been looking up Cooking Light recipes, trying to offset all the other stuff I will be eating!

Valerie Harrison (bellini) said...

It sounds delicious Sandi and perfect for the holidays. Move over turkey!!!!

Anonymous said...

YUM - this would be a great addition to a holiday menu. Thanks for sharing it Sandi.

Related Posts with Thumbnails