Pork Meatball Chili

Pork Meatball Chili

adapted from Food Network Magazine March 2019

This recipe is essentially using a vegetable chili as a sauce for pork meatballs that use tortilla chips as a binder. The cream in the meatballs keep them very tender and moist.

Mexican oregano has a strong, citrusy, and slightly licorice-like flavor, while Italian oregano (also known as regular or Mediterranean oregano) is more earthy, floral, and minty with a milder taste.

Makes 2 servings                                        3 WW pts / serving without garnishes

1/2 lbs. lean ground pork
2 Tbsp. + 2 tsp. light cream
2 Tbsp. crushed tortilla chips
1 Tbsp. grated Cojita or Parmesan cheese
1/2 beaten egg
1/2 tsp. garlic powder
1/2 tsp. Kosher salt

Cooking spray
1/4 large onion, chopped
1/4 red, orange or yellow bell pepper, chopped

1 small clove of garlic, chopped  
1 1/2 tsp. tomato paste
1 Tbsp.chili powder
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. dried Mexican oregano

1/4 tsp. Penzeys Southwest Seasoning™

Kosher salt and freshly ground black pepper
1/2 15-ounce cans kidney beans (do not drain)
3/4 14-ounce cans diced tomatoes

1/4 cup water + more for thinning if needed

1/2 tsp. dried cilantro

Kosher salt and freshly ground black pepper

Jalapeno peppers, reduced fat sour cream, reduced fat cheddar cheese, cilantro & /or scallions (optional)

1. Make the meatballs by mixing the pork, cream, tortilla chips, parmesan cheese, egg, garlic powder and kosher salt. 
2. Form into 1-inch balls; If time refrigerate for an hour.
3. Meanwhile, heat a pot coated with cooking spray over medium heat and cook the onion and pepper cook, stirring, until softened, about 5 minutes; Add the garlic and cook  a couple more minutes.
4. Add the tomato paste, chili powder, cumin, coriander and oregano; Cook, stirring, until brick red, about 2 minutes.
5. Add the beans, tomatoes, 1/4 cup water and 1/2 teaspoon salt. Bring to a simmer and cook, adjusting the heat as needed and stirring occasionally, until thickened, and the flavors meld, about 60 minutes, adding additional water if it is getting too thick.
6. Preheat the broiler.
7. Remove the meatballs from the refrigerator; Broil the meatballs on a baking sheet until browned, 5 to 7 minutes.
8. Add the meatballs to the finished chili and simmer 10 more minutes; Adjust seasoning with salt and pepper
9. Garnish as desired prior to serving, if using.

Enjoy!

Crispy Pork Milanese

Crispy Pork Milanese

adapted from Food & Wine^© August 2007

The mix of panko and Parmesan cheese in the breading here gets crunchy when pan-fried.

Makes 2 servings                                                                12 WW pts / serving

2 center cut pork chops, pounded 1/4 inch thick
Kosher salt and freshly ground pepper
1/3 cup panko 
2 Tbsp. + 2 tsp freshly grated Parmigiano-Reggiano cheese
pinch dried oregano, crumbled
pinch freshly grated nutmeg
2 Tbsp. + 2 Tsp. rice flour or all-purpose flour
1 large eggs, beaten
1/4 cup vegetable oil
Lemon wedges, for serving

1. Season the cutlets with salt and pepper. 
2. Set up a 3 stage breading station with the panko, cheese, oregano and nutmeg in one bowl, flour in a second bowl and egg in a third.
3. Line a baking sheet with paper towels and place rack over the top.
4. Dredge the cutlets in the flour,tapping off the excess, then dip them in the eggs, allowing any excess to drip off; Finally, coat the cutlets with the panko mixture, pressing to help the crumbs adhere.
5. In each of 2 large skillets, heat 1/2 inch of olive oil until shimmering. 
6. Add the cutlets to the skillets and fry over high heat, turning once, until crisp, golden brown and cooked through, about 4 minutes total. 
7. Drain the pork on rack over the paper towel lined rack.paper towels,
8. Serve with lemon wedges.

Enjoy!

Jagerschnitzel

Jagerschnitzel

adapted from Charlotte Fashion Plate

Pork Schnitzel with Mushroom Gravy (Jager Sauce) is one of my husband's favorite foods. It is a crispy breaded pork cutlet with mushroom gravy which is an umami bomb!

When frying I like to use rice flour because it gives a crispier texture. When thickening gravy, I prefer Wondra flour™  which blends in without causing lumps but all purpose flour will work in place of either.

Makes 2 servings                                                            21 WW pts / servinh

2 boneless pork loin chops, pounded thin
1/4 cup rice flour or all purpose flour
1/2 tsp. Kosher salt
1/2 tsp. garlic powder
2 eggs
1 Tbsp. milk
1 cup Panko breadcrumbs
1/2 cup seasoned breadcrumbs
Vegetable oil for frying 
Fresh chopped parsley, for garnish

8 oz. mushrooms, sliced
2 Tbsp. butter
3 garlic cloves, minced
1 Tbsp. onion, minced
2 Tbsp. Wondra flour™ or all purpose flour

1 1/2 cups beef stock
1 Tbsp. stoneground mustard
4 dashes Worcestershire sauce
2 Tbsp. sour cream
Kosher salt and freshly ground black pepper

1. Start with the mushroom gravy by melting the butter in a medium skillet;  Add the mushrooms saute until beginning to brown, about 5 minutes
2. Add onion and garlic; Continue cooking for a few more minutes until the onions and garlic are soft and the mushrooms are browned, about another 5 minutes.
3. Sprinkle flour over the mushroom mixture, stirring to coat; Cook for a few minutes to cook off the raw flour taste.
4. Add the beef stock, mustard and Worcestershire sauce, stirring constantly, and bring to a simmer to thicken; Set aside and keep warm.
5. Heat about 1/4 inch of oil in a skillet to 350F.
6. Set up a 3 step dredging station; in one bowl with combine the flour with the salt and garlic powder; In another bowl add the eggs and milk, whisk to provide; In a third combine the Panko and seasoned breadcrumbs.
7. Dredge each piece of pork in flour, shake off excess, then dip into the egg mixture, allow excess to drip off, then coat with breadcrumbs, pressing down to assist with adherence..
8. Fry the pork until golden brown and crispy, about 3 minutes per side.
9. Transfer schnitzel on a rack over a making sheet to drain.
10. Check the consistency of the gravy; Adjust consistency as needed by adding more stock or using a cornstarch slurry.
11. Season with salt and pepper.
12. Remove from heat and stir in the sour cream.
13. Serve the pork schnitzel topped with mushroom gravy and garnished with fresh parsley.

Enjoy!

Asian Meatballs

Asian Meatballs

adapted from Food & Wine May 2000

Soy paste is a thick sweetened soy sauce also known as ketjap manis. Don't have either you can make it at home.

White pepper is frequently used in Asian cooking because of it has a muskier and sharper taste profile than its black counterpart. Don't have it you can use black pepper, pink peppercorns, green peppercorns or paprika.

served on Hibachi Noodles

Makes 6 meatballs                                                              1 WW pts / meatball

Cooking spray
1 tsp. olive oil
1 1/2 Tbsp. thinly sliced scallions
1 1/2 tsp. minced shallots
3/4 tsp. teaspoons minced garlic
1/2 tsp. finely grated peeled fresh ginger
1/2 lb. lean ground pork
1/2 large egg, lightly beaten
1 1/2 tsp. soy paste
1 1/2 tsp. minced cilantro
1 1/2 tsp. minced basil
1 1/2 tsp. minced mint
1/2 tsp. Kosher salt
pinch freshly ground white pepper

1. Preheat the oven to 400°. 
2. Line a baking sheet with foil; COat with cooking spray.
3. Heat the oil in a small skillet. 
4. Add the scallions, shallots, garlic and ginger and cook, stirring, until softened, about 4 minutes. 
5. Place the mixture into a medium bowl and let cool.
6. Add the ground pork, egg, soy paste, cilantro, basil, mint, salt and white pepper to the bowl.
7. Mix the mixture gently but thoroughly.
8. Divide the mixture into 6 equal portions and roll into balls.
9. Transfer the meatballs to the prepared baking sheet and bake for about 16 minutes, or until browned; Serve immediately.

Enjoy!

 

Pork, Pepper and Rice Noodle Soup

Pork, Pepper and Rice Noodle Soup

adapted from Food Network

This is a versatile recipe that can be made with beef, chicken or turkey and you can use any colored bell pepper just not the green as they tend to be more bitter.

Makes 2 servings                                                                5 WW pts / serving

2 tsp. olive oil
1.5 oz. mushrooms, stems removed, thinly sliced1 medium carrots (about 1.33 ounces), chopped
2/3 red bell pepper (about 2.33 ounces), finely chopped

2/3 tsp. Kosher salt, divided
Freshly ground black pepper
2/3 cloves garlic, minced
1 tsp. freshly grated ginger
1 scallions, thinly sliced, white and green parts separated
1/3 pound ground pork
2 2/3 cups Homemade chicken stock or canned broth

1 cups thinly sliced napa cabbage
2 tsp. soy sauce
2 tsp. rice vinegar

2 ounces flat rice noodles, cooked
Toasted sesame seeds, sriracha, and additional soy sauce for serving, optional

1. Heat the olive oil in a pot over medium-high heat until shimmering. 
2. Add the mushrooms, carrots, bell pepper, 1/3 tsp. salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are softened, 4 to 5 minutes. 
3. Add the garlic, ginger and scallion whites and cook, stirring, until softened, 2 to 3 minutes. 
4. Add the pork, 1/3 tsp. salt and a few grinds of pepper and cook, breaking up the pork until no longer pink, about 5 - 6 minutes.
5. Pour in the chicken broth and bring to a boil. 
6. Add the cabbage and cook until it is tender but still holds a bit of crunch, about 6 minutes. 
7. Stir in the soy sauce and vinegar; Stir to combine. 
8. Season to taste with salt and pepper.
9. Dice the cooked noodles between 2 bowls; Ladle the soup into bowls.
10. Sprinkle with the scallion greens and top with some sesame seeds and sriracha if desired prior to serving.

Enjoy!

Asian Pork Tenderloin with Sesame Snap Peas

Asian Pork Tenderloin with Sesame Snap Peas

adapted from Food Network

We love Asian flavors and Emeril Lagasse was one of the first chef's I watched on Food Network I never realized he created his own Asian seasoning - Emeril's Asian Essence™. It does not look like it is available to purchase any longer but there is a recipe on Emeril.com. I modified the recipe there to create only the 1 Tbsp. that you need for this recipe. You can click on the link in the recipe or use you favorite seasoning blend.

This is a little spicy so adjust the red cayenne in the seasoning blend to your taste.

Makes 2 servings                                                          4 WW points / serving                                                          

2 Tbsp. coarsely chopped scallions
2 Tbsp. coarsely chopped shallots
1/4 cup soy sauce
2 Tbsp. pineapple juice

2 Tbsp. loosely packed fresh cilantro leaves
1 Tbsp. coarsely chopped fresh ginger
1 Tbsp. honey
1 Tbsp.  rice wine vinegar
1 Tbsp.  Emeril's Asian Essence™
1 Tbsp. chopped garlic
1 1/2 tsp. sesame oil
1 1/2 tsp. crushed red pepper
1/2 pork tenderloins (about 1/2 pounds total)

1 tsp. sesame oil
1/4 lb. snap peas, cleaned
3/4 tsp black sesame seeds
1/4 lemon, juiced

Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley leaves

1. Combine the green onions, shallots, soy sauce, pineapple juice, cilantro, ginger, honey, rice wine vinegar, Essence, garlic, sesame oil and crushed red pepper into the bowl of  a mini food processor; Process to puree. 
2. Place the tenderloins in a quart plastic storage bag and pour in the marinade. 
3. Seal the bag and refrigerate for 1 hour.
4. Preheat the oven to 400 degrees F.
5. Heat an ovenproof skillet over high heat; Add the tenderloins and sear, turning to ensure even browning, about 4 minutes. 
6. Transfer to the oven and cook for 10 to 13 minutes, or until an instant-read thermometer inserted in the thickest part reads 140 F. 
7. Remove from the oven and let rest for 5 minutes.
8. While the pork is cooking, heat a sauté pan over high heat, add sesame oil and heat. 
9. Add the snap peas and stir-fry for 3 minutes. 
10. Add the sesame seeds and toss well. Add the lemon juice and zest
11. season to taste with salt and pepper. 
12. Garnish with parsley before serving the peas topped with the pork.

Enjoy!

Deconstructed Egg Roll Soup

Deconstructed Egg Roll Soup

adapted from Soup Lovers

Imagine all of the inside goodness of an egg roll in a soup. Swap out the ground pork for chicken, turkey or Chinese sausage.

94% lean ground pork was not available where I shopped. If you can get it it will drop the point total down to 0.

We recommend serving it wonton strips (1 WW point / Tbsp,) to mimic the outer crispy coating to the egg roll.

                                                                      

Makes  3 servings                                                              5 WW point / serving

Cooking spray
1/2 lb. ground pork (or you can use ground chicken or turkey)
1/2 small onion, chopped
1 cloves garlic, minced
1 1/2 tsp. fresh ginger, finely grated
2 cups Homemade chicken stock or canned stock
1 1/2 tsp. soy sauce
1 1/2 tsp. rice vinegar
1 cups shredded green cabbage
1/2 cup shredded carrots
1/8 teaspoon freshly ground Penzeys Szechuan peppercorns

1/4 tsp. sesame oil
Salt, to taste

Optional Garnishes: chopped green onions, sesame seeds, a drizzle of sriracha, chopped cilantro

1. Heat a pot coated with cooking spray over medium-high heat. 
2. Add the ground pork and cook, breaking it up into smaller pieces, until browned; Drain off any excess fat.
3. Add the chopped onion, minced garlic, and grated ginger to the pot. Cook , stirring occasionally until the onion is translucent. about 2-3 minutes.
4. Stir in the chicken stock, soy sauce, and rice vinegar; Return the mixture to a gentle simmer.
5. Add the shredded cabbage, carrots, Szechuan pepper and salt.
6. Simmer until the cabbage wilts and the carrots soften, about 10-15 minutes; adjust seasoning as needed.
7. Ladle the soup into bowls and garnish as desired. 

Yang Chow Fried Rice

Yang Chow Fried Rice

adapted from Sara's Weeknight Meals

Yang Chow Fried Rice is named after the city of Yangzhou, China. It is a wok fried rice that is made with 2 proteins, frequently pork and shrimp but sometimes with chicken or duck. It is a sweet and savory with minimal use of spices and sauces.

Makes 2 servings                                                                12 WW pts / serving

2 tsp. grapeseed oil
2 oz. shrimp, cut into 1/2 inch pieces
1 1/2 cups cold cooked jasmine rice
1/2 cup frozen peas
4 oz. Chinese BBQ pork, cut into 1/2 inch dice
1/4 cup chopped scallions
1/4 + 1/8 tsp. Penzeys Szechuan Pepper Salt or 1/2 tsp. Kosher salt and 1/4 tsp. freshly ground black pepper

1. Heat a wok over high heat
2. Cook the shrimp in 1 tsp. grapeseed oil until just turning orange but not cooked through, about 1 minute.
3. Add the remaining 1 tsp. oil rice and peas, cook another 2-3 minutes, breaking up any rice clumps with a spatula.
4. Add the BBQ pork, scallions and Szechuan pepper salt and cook an additional minute until heated through and the shrimp are cooked through.

Enjoy!

Szechuan Style Country Pork Ribs

Szechwan Style Country Pork Ribs

adapted from a recipe from Publix which is no longer available

Taking a few pre-made sauces together make a wonderful marinade / glaze for these pork ribs. Use it on a leaner piece of meat  to bring down the point value. You can also replace the honey with sugar substitute.

Makes 2 servings                                                            13 WW points / serving

Cooking spray
1/4 cup hoisin sauce
2 Tbsp sambal
1/2 Tbsp. honey
3/4 lb. pork country style ribs

1. Combine hoisin sauce, sambal and honey in a bowl. Add ribs and turn to coat.
2. Let marinade for at least 10 minutes. (If longer place in the refrigerator).
3. Heat a grill or grill pan. Spray with cooking spray.
4. Using tongs, place the ribs on the grill. Reserve the marinade. Cover with the lid or foil.
5. Brush with the reserved marinade every 3 minutes until the ribs are cooked through, 12-15 minutes or until the internal temperature is 145F.
6. Let rest covered for 10 minutes before serving.

Enjoy !

Pork in Veracruz Sauce

Pork in Veracruz Sauce

adapted from Milk Street

Veracruz sauce is a reflection of Spain's influence in Mexico. It is similar to a mild salsa using parsley instead of cilantro and the addition of capers and green olives.

Makes 2 servings

1/2 lbs. leftover pork sliced thin

1 1/2 Tbsp. grapeseed oil

6 garlic cloves, peeled and chopped

1/4 cup medium onion, chopped

3/4 lb. fresh tomatoes, cored and chopped

2 bay leaves

1 jalapeno, seeded and chopped

6 pimento stuffed green olives, chopped

1 Tbsp. drained capers, rinsed

1/4 cup fresh parsley leaves, chopped

Kosher salt and freshly ground pepper to taste

1. In a sauce pan, cook the garlic in the oil 1-2 minutes.
2. Add the onion and cook over medium heat until transluscent , about 5 minutes.
3. Stir in the tomatoes, bay leaves and jalapenos, bring to a boil, cover; reduce heat to low and simmer until the vegetables are soft, about 8 minutes.
4. Uncover the pot increase the heat to medium and cook until most of the moisture has evaporated, about 5 minutes.
5. If you like chunky sauce, leave as is; if you prefer a smoother sauce, puree in a food processor or blender and return it to the pot.
6. Add the capers, parsley and olives.
7. Add the pork to the sauce and cook just until the pork is heated through.
8. Season to taste with salt and pepper.
9. Serve with warmed tortillas.

Enjoy!

Korean Style Barbecued Pork Chops

Korean Style Barbecued Pork Chops

adapted from MyKoreanKitchen.com

To prepare a grill for indirect cooking, pile coals on one side of the grill if using charcoal. If just propane, preheat with all burners on high, turn off half of the burners.

In 2020 the USDA changed their recommended pork cooking temperature to 145F, however chefs have been touting this temperature for years. By pulling it off the heat at 135F and resting it for 3-5 minutes, it reaches the perfect 145F.

Makes 2- 4 servings

2 bone-in pork loin chops (approximately 2 lbs.)

1/2 Tbsp. minced ginger
2 Tbsp. minced garlic
2.3 oz. minced onion 
0.3 lbs. apple, grated
1/2 cup + 2 1/2 Tbsp. soy sauce
2 Tbsp. Truvia brown sugar blend™

3 1/2 Tbsp. unseasoned rice wine vinegar
1/2 Tbsp. Gotchu™ (Korean chili sauce)

1/8 tsp freshly ground black pepper

Kosher salt and freshly ground black pepper

1. Make the marinade by combining the ginger, garlic, onion, apple, soy sauce, brown sugar blend, vinegar, chili sauce and pepper in a bowl.
2. Coat the chops with the marinade and place in a large sealable container; Add the remaining marinade to the bag. Marinade in the refrigerator at least overnight, longer if time permits.
3. Take out the chops out of the refrigerator 30 minutes before cooking. 
4. Preheat a grill to high, in preparation for indirect cooking 
5. Sear both sides of the chops 2 to 3 minutes each on direct heat. then move them to the indirect heat area. Close the grill lid and cook the meat until it reaches an internal temperature pf 135 degrees F. or to your desired level of doneness.
6. Place the cooked meat on a plate and cover it with foil and allow it to rest for 5 mins.
7. If serving 4 people, cut the meat from the bone and slice against the grain.
8. Season to taste with salt and pepper.

Enjoy!

Pork Chops with Raspberry Sauce

Pork Chops with Raspberry Sauce

adapted from Taste of Home Simple & Delicious April / May 2015

This simple but elegant recipe is quick for an everyday meal but elegant enough for a dinner party. Serve it with a simple salad and farro or rice pilaf.

Don't have raspberries? Try it with what berry is in season.

served with Farro Pilaf

Makes 2 servings                                                            5 WW pp / serving

2 3 oz. bone-in thin cut pork chops

1 tsp. Montreal steak seasoning
Cooking spray
2 Tbsp. soy sauce
1 garlic clove, minced
1/2 tsp. ground ginger
1 cup fresh raspberries
2 Tbsp. sugar free raspberry jam
2/3 tsp. dried basil

1. Season the pork with the Montreal steak seasoning.
2. In a pan coated with cooking spray, cook the pork chops for 3-5 minutes per side depending on the level of doneness that you prefer.
3. Remove the pork from pan and keep warm.
4. Add soy sauce, garlic, ginger and basil to pan, stirring to loosen browned bits from pan. 
5. Add jam and raspberries; cook and stir 2-3 minutes or until slightly thickened. 
6. Serve the pork topped with the raspberry sauce.

Enjoy!

Ginger Glazed Pork Chops

Ginger Glazed Pork Chops

adapted from Cooking Light Annual Recipes 2016

This is a quick and easy ginger glazed pork recipe for a weeknight dinner. It is full of salty, spicy, and umami deliciousness.

served with Everything Bagel Spaghetti Squash

Makes 2 servings                             4 WW pp / pork & 1 WW pp / 2 Tbsp. sauce

2 5-oz. bone-in center cut pork chops
1/4 cup ketchup
1/4 cup water
2 Tbsp. soy sauce
1 Tbsp. finely chopped peeled fresh ginger
2 tsp. minced garlic
Kosher salt
Freshly ground black pepper
1/4 tsp. toasted sesame seeds

1. Combine the ketchup, water, soy sauce, ginger and garlic in a small sauce pan.
2. Cook stirring occasionally until the mixture is slightly thickened, about 5 minutes.
3. Coat each pork chop with 1 Tbsp. of sauce. Set aside the remaining sauce.
4. Season the pork chops with salt and pepper.
5. In a skillet coated with cooking spray, cook the pork chops about 3 minutes on each side or until desired doneness.
6. Drizzle with the remaining sauce before serving.

Enjoy!                        

Grilled Pork Chops Burst Blueberry Sauce

Grilled Pork Chops Burst Blueberry Sauce

adapted from Food & Wine

The sauce takes a savory spin to the sweet berries. The sauce can be made any time of year but summer berries tend to be sweeter. If making it off season add some sugar or honey to the sauce.

Makes 4 servings                                                      7 WW Blue points / serving

Cooking spray

1/2 large shallot, minced

1 tsp. chopped thyme

2 Tbsp.minced thyme

2 Tbsp. dry red wine

1 1/2 cups fresh blueberries

1/2 canned chipotle in adobo

1 Tbsp. adobo sauce

1/4  tsp. kosher salt, divided

314 tsp freshly ground black pepper

4 bone-in pork chops

2 tsp. Montreal Steak Seasoning

1. In a saucepan coated with cooking spray, cook the shallots and thyme, until softened, about 3 minutes.
2. Add the wine and simmer, until it is almost evavorated, about 2 minutes.
3. Stir in the blueberries, chipotle, adobo sauce, salt and pepper; cook stirring occasionally until the blueberries burst and the sauce thickens., about 4 minutes.
4. Remove from the heat and stir in the balsamic vinegar.
5. Allow the sauce to cool to room temperature, about 45 minutes. Season to taste with salt and pepper.
6. Heat a grill pan or grill to medium-high, about 450F.
7. Season the chops with Montreal Steak seasoning and grill until the pork registers 135F, about 7 minutes per side.
8. Let rest 10 minutes before serving with blueberry sauce.

Enjoy!

Pork Tenderloin with Rhubarb Glaze

Pork Tenderloin with Rhubarb Glaze

adapted from Food Network

The pork is complemented by the sweet tart rhubarb glaze.

If you do not have a sous vide, preheat the oven to 450F, place the tenderloin on a rack in a baking sheet and roast for 10 minutes. Reduce the heat to 325F, baste with glaze. Continue cooking for another 40 minutes, basting 2 more times.

Makes 4 servings                                                      3 WW Blue points / serving

Cooking spray

1/4 cup chopped onion

2 large stalks rhubarb

1/2 cup pomegranate juice

3 Tbsp. sugar substitute

1 1/2 tsp. soy sauce

Pinch red pepper flakes

Montreal Steak Seasoning

Smoked kosher salt, for sprinkling

Fresh mint leave for garnish

1. Season the pork with Montreal Steak seasoning and seal it in a vacuum seal bag.
2. Adjust the sous vide to 149F. 
3. When the water comes to temperature add the bag of pork and cook for 1 1/2 hours.
4. Towards the end of the cooking time, preheat the grill.
5. Sear the pork on all sides coating with the glaze on all sides at each turn.
6. Slice the tenderloin, sprinkle with smoked salt and garnish with mint.

Enjoy!

Fennel Pollen & Balsamic Glazed Pork Tenderloin

Fennel Pollen & Balsamic Glazed Pork Tenderloin

adapted from EatingWell.com

Fennel pollen is pollen harvested from fennel flowers. It adds a floral, citrusy, anise flavor. If you do not have fennel pollen, you can substitute ground fennel at a ratio of 2 parts ground fennel to 1 part fennel pollen.

Makes 4 servings                                                      3 WW Blue points / serving

1 1/2 tsp. fennel seed

3 cups cold water

2 Tbsp. kosher salt

2 Tbsp. Truvia brown sugar blend

1 lb. pork tenderloin

Cooking spray

2 Tbsp. fig balsamic vinegar or balsamic vinegar

1 Tbsp. honey dijon mustard

1 tsp. agave syrup

1 tsp. fennel pollen

1/2 cup homemade chicken stock or canned broth

1. In a small skillet, toast the fennel seeds until fragrant, about 2 minutes.
2. Transfer the fennel seeds to a large bowl, add the water, salt, and Truvia; stir until the sat and Truvia are dissolved.
3. Add the pork to the bowl and refrigerate for at least 4 hours or up to 12 hours.
4. Preheat the oven to 400F.
5. Remove the pork from the brine and pat dry
6. In a small bowl combine the vinegar, mustard, agave and fennel pollen in a small bowl.
7. In a skillet coated with cooking spray, sear the pork on all sides, about 8 minutes in total.
8. Glaze the chicken with half of the balsamic mixture.
9. Place the pan in the oven and cook until an instant read thermometer reads 140F, about 15 minutes.
10. Remove the pork from the pan and let rest, covered.
11. Add the remaining glaze to the pan and cook until reduced to about 1/4 cup.
12. Slice the pork and drizzle with the glaze.

Enjoy! 

Bacon Wrapped Pork Tenderloin

 Bacon Wrapped Pork Tenderloin

adapted from Food Network

Using center cut bacon significantly decreases the amount of fat in the recipe. If using regular bacon, pre- cook the bacon at 375F for about 15 minutes to remove some of the fat.

If you can't find honey dijon mustard, blend 2 Tbsp. Dijon mustard with 2 tsp. Truvia brown sugar blend.

Makes 4 servings                                                      5 WW Blue points / serving

1 pork tenderloin (about 1 1/4 lbs.)

8 strips center cut bacon

Montreal Steak seasoning

2 Tbsp. Honey Dijon mustard

1 1/2 tsp. garlic powder

1/2 tsp. cayenne pepper

1. Preheat the oven to 450F.
2. Generously season the tenderloin with Montreal steak seasoning.
3. Place the tenderloin of a cooking rack coated with cooking spray on a baking sheet.
4. In a small bowl combine the mustard, garlic powder and cayenne.
5. Smear the mustard mixture on all sides of the tenderloin.
6. Wrap the slices of bacon around the tenderloin, overlapping slightly.
7. Roast in the preheated oven for about 20 minutes or until registers 130F on an instant read thermometer at the thickest point.
8. Let rest 5 minutes before carving into 1-inch slices and serve.

Enjoy!

Pork Tenderloin with Sautéed Onion & Fennel with Fennel Cream Sauce

Pork Tenderloin with Sautéed Onion & Fennel with Fennel Cream Sauce

adapted from Bon Appetit October 1995

Using evaporated milk gives a creamy texture to the sauce without the added fat and calories of heavy cream.

Makes 4 servings                                                      4 WW Blue points / serving

Cooking spray

1 tsp. fennel seeds, crushed, separated

1 fennel bulb, cored and thinly sliced

1/2 large onion, thinly sliced

1/4 cup water + more as needed

1 Tbsp. minced garlic, divided

1 20 oz. pork tenderloin, trimmed

2 tsp. Montreal Steak seasoning

1 1/2 large shallots, minced

1/4 cup dry white wine

3/4 cup homemade chicken stock or canned broth

1/4 cup fat free evaporated milk

1. Preheat the oven to 450F.
2. In a non-stick pan, cook the 1/2 tsp. crushed fennel seeds until fragrant, about 1 minute.
3. Add the onion and fennel with the water until they begin to stick to the pan.
4. Add a couple of tablespoons of water, and stir; they will begin to brown; repeat to desired level of caramelization.
5. Add 1 1/2 tsp. minced garlic, sauté another minute. Set aside.
6. Season the pork with Montreal Steak seasoning.
7. In an ovenproof skillet coated with cooking spray, brown the pork on all sides, about 10 minutes.
8. Transfer the skillet to the preheated oven and cook until the  pork registers 150F, about 20 minutes.
9. Remove the pork to a cutting board and cover to rest for 10 minutes.
10. Meanwhile cook the shallots, 1/2 tsp. crushed fennel and 1 1/2 tsp. minced garlic, until fragrant, about 1 minute.
11. Add the wine and cook until it cooks down to a glaze, about 2 minutes.
12. Add the stock and evaporated milk, bring to a boil; continue cooking and whisking until it becomes a sauce consistency, about 5 minutes.
13. Reheat the caramelized fennel and onions.
14. Carve the pork and serve on the caramelized vegetables and topped with the sauce.

Enjoy!

Sous Vide Pork Tenderloin with Spicy Apricot Mustard

 Sous Vide Pork Tenderloin with Spicy Apricot Mustard

adapted from Food Network

Sous Vide means under pressure in French. The food is vacuum sealed then cooked low and slow in a water bath. The sous vide machine maintains the temperature of the water bath and keeps the water circulating. There are many on the market but I love my Joule.

This tenderloin would make a great sandwich. We are trying to cut carbs so we had ours without bread.

Makes 4 servings                                                    3 WW Blue points / serving

1 1-lb. pork tenderloin

Kosher salt & freshly ground black pepper

1 Tbsp. fennel seeds

5 garlic cloves, smashed

5 pickled pepperoncini peppers

4 rosemary sprigs, woody stem removed

2 Tbsp. olive oil

2 Tbsp. water

6 Tbsp. Spicy Apricot Mustard

Spicy Quick Pickled Radishes

1. Preheat a sous vide machine in a water bath to 144F.
2. Combine the fennel seeds, garlic, pepperoncini, rosemary, oil and water in a small food processor and puree until combined.
3. Sprinkle the pork with salt and pepper.
4. Rub the marinade over the pork and put into a food safe vacuum seal bag and vacuum shut.*
5. Place in the water bath and cook for 1 hour and 30 minutes.
6. Remove the pork from the bag and let rest 10 minutes.
7. Heat a large sauté pan over high heat, if you have a surface thermometer I try to get it to 475-500F.
8. Sear the pork on all sides. Remove to a cutting board.
9. Slice the pork to your desired thickness and serve with the Spicy Apricot Mustard and Quick Pickled Radishes.

Enjoy!

*If you do not have a vacuum sealer, use a freezer zip closure bag being careful to remove all of the air from the bag.

Hawaiian Style Pork

Hawaiian Style Pork 

adapted from Bon Appetit April 2002

Hawaiian Style Pork for Stir Fried Cabbage

Makes 3 servings                    6 WW Blue points / serving

1 1/2 pounds lean boneless country-style pork spareribs, cut into 1 inch cubes
Cooking Spray
3 garlic cloves, chopped
2 scallions, chopped
1 tablespoons chopped peeled fresh ginger
1 cup pork or chicken broth, divided
2 Tbsp + 2 tsp soy sauce
1/8 teaspoon dried crushed red pepper
1/8 teaspoon five-spice powder
1 1/2 tsp cornstarch

1. Sprinkle the pork with salt and pepper. 
2. Place a pot coated with cooking spray over medium heat. Saute about 1/3 of the pork until it is browned. Remove with slotted spoon to a bowl. Repeat with remaining batches of pork.
3. Add garlic, green onions, and ginger to pot; sauté 1 minute. Return pork and any juices to pot. 
4. Add 3/4 cup broth, soy sauce, crushed red pepper, and five-spice powder; bring to boil. 
5. Reduce heat to low, cover and simmer until pork is very tender, about 1 hour 15 minutes. 
6. Stir remaining broth and cornstarch in cup to dissolve; mix into pork. 
7. Simmer until gravy thickens, stirring occasionally, about 3 minutes. Season with pepper. 

Enjoy !