I have two favorite recipes for pork tenderloin. The first is honey hoisin pork tenderloin, and the second (in no particular order) is this recipe for almond crusted pork tenderloin. This recipe is super easy to make and so flavorful. The pork is tender and juicy and the almonds and bread crumbs give the crust a nice crunch. I like to serve slices of this pork tenderloin alongside fresh steamed vegetables and fluffy mashed potatoes. It would also be great accompanied by a salad and fresh bread. The next time you are looking for a simple and delicious (and healthy!) pork tenderloin recipe, try this one!
Almond Crusted Pork Tenderloin
- 1 (1 pound) pork tenderloin, trimmed of any fat
- 1 ½ cups fresh breadcrumbs
- 3 tablespoons sliced almonds, finely chopped
- 2 teaspoons dried rosemary
- ½ teaspoon coarsely ground pepper
- ½ teaspoon salt
- 2 large egg whites, lightly beaten
- Preheat oven to 425 degrees F.
- Combine breadcrumbs, almonds, rosemary, pepper, & salt in a shallow dish. Place the beaten egg whites in a separate shallow dish.
- Dip pork in egg whites and then dredge it in the breadcrumb mixture.
- Place the pork on a broiler pan coated with cooking spray. Bake pork at 425 F for 30 minutes or until a meat thermometer registers 160 degrees F.
- Cover the pork with foil and let stand for 10 minutes. Then cut the pork into ¼ inch thick slices and serve.
Source: Slightly adapted from Cooking Light Magazine, January 1998
Published January 20, 2011
Beef , Main Course , Meat , Sausage , Soup
Tags: chili, Cooking Light
I’ve tried several chili recipes over the years and this one is definitely my favorite. It’s flavorful, spicy, and hearty. The recipe comes from the January 2003 issue of Cooking Light, and not only is this chili delicious, it’s also fairly low calorie. It’s easy to make, and it’s the perfect thing to have on a cold day. I like to serve this chili with homemade cornbread or crusty French bread. Like most chilis, the leftovers are excellent and the flavors only improve over time. And if you are looking for a recipe for vegetarian chili, try this one – it’s also from Cooking Light and it’s another one of my favorites!
- 6 ounces hot (or mild- depending on how much spice you like!) turkey Italian sausage
- 2 cups chopped onion
- 1 cup chopped green bell pepper
- 8 garlic cloves, minced
- 1 pound ground sirloin
- 1 jalapeño pepper, chopped (optional – I always omit this… the chili is spicy enough for me without it)
- 2 tablespoons chili powder
- 2 tablespoons brown sugar
- 1 tablespoon ground cumin
- 3 tablespoons tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt
- 2 bay leaves
- 1 ¼ cups Merlot or other fruity red wine (beef broth can be substituted)
- 2 (28-ounce) cans whole tomatoes, un drained and coarsely chopped
- 2 (15-ounce) cans kidney beans, drained
- ½ cup (2 ounces) shredded reduced-fat sharp cheddar cheese
- Heat a large Dutch oven over medium-high heat. Remove the casings from the sausage. Add the sausage, onion, and the next 4 ingredients (onion through jalapeño (if using)) to the pan; cook 8 minutes or until the sausage and beef are browned, stirring to crumble.
- Add the chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in the wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce the heat, and simmer 1 hour, stirring occasionally.
- Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese.
Makes: 8 servings (each serving size is 1 ¼ cups)
Source: Cooking Light Magazine
Every time I use my slow cooker, I wonder why I don’t use it more often. It’s such a wonderful kitchen appliance. I made this pulled pork last weekend and it was so easy! All I had to do was put the pork in the slow cooker along with some onions and chicken broth (for flavor) and set it to low power for 8 hours. Then I had the whole day free to cross things off my to-do list and run my errands. Meanwhile, my dinner practically cooked itself! I also used this time to make a delicious cranberry blueberry pie for dessert– (recipe to come soon!) After 8 hours, I checked on the pork and it was cooked to perfection. Then all I had to do was shred the meat, put it back in the slow cooker with some BBQ sauce (my favorite is Sweet Baby Ray’s :) ) plus a few other ingredients, simmer it for another hour, and dinner was ready. I served this pulled pork on homemade brioche burger buns (which I also made while the pork was cooking all day.) These pulled pork sandwiches were fantastic! The pork was sweet, tender, juicy and deliciously BBQ flavored. And the leftovers were great the next day… and the day after that too. I’m not usually one to eat leftovers 2 days in a row, but this was so good that I couldn’t resist! I can’t wait to make this pulled pork again!
Slow Cooker Pulled Pork
- 1 (3 lb.) boneless pork shoulder, skin and excess fat removed
- 1 onion, chopped
- ½ cup low-sodium chicken broth or water
- 2 cups bottled or homemade barbecue sauce
- 2 tablespoons mustard
- 2 tablespoons honey
- 1 tablespoon soy sauce
- Salt and pepper
- Trim the pork of any excess fat. Scatter onion over bottom of slow cooker and place pork on top. Add broth, cover and cook on low until very tender, about 8 hours. Remove the meat and let cool. Remove the onions and cooking liquid from the slow cooker (discard them) and wipe the slow cooker clean with a paper towel.
- When cool enough to handle, pull the meat into thin shreds, removing all fat and gristle.
- Return the pulled pork to slow cooker and stir in the barbecue sauce, mustard, honey and soy sauce. Season with salt and pepper. Cook for 1 hour longer on low, stirring occasionally. Serve on toasted hamburger buns.
Source: Adapted from My Recipes
Homemade brioche buns made these pulled pork sandwiches extra delicious.
Published April 15, 2010
Rice , Sausage , Shrimp
Tags: Cooking Light, dutch oven, healthy, one pot meal, Rice, Sausage, Shrimp, spicy
Whenever I am in the mood for a spicy and flavorful dinner, I make jambalaya. I have been making this Cooking Light recipe for years, and it’s no surprise that it has a 5 star rating on www.cookinglight.com, because it really is that good! It’s full of shrimp, spicy andouille sausage, peppers, onions, and garlic, all of which give it tons of flavor. The recipe calls for half a teaspoon of hot pepper sauce, but I usually omit it to cut back on the spiciness. I think the andouille sausage provides plenty of spice, but if you like really spicy food, you should definitely add the hot pepper sauce. And like some of my other favorite Cooking Light recipes (such as this, this, this or this one), it is pretty healthy — each (1.5 cup) serving has only 426 calories! I hope you enjoy!
Recipe from: Cooking Light Magazine , April 2005 issue
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 1 tablespoon minced garlic
- 6 ounces andouille sausage, sliced
- 1 cup uncooked long-grain white rice
- 1 teaspoon paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ¼ teaspoon garlic salt
- 1 bay leaf
- 2 cups fat-free, less-sodium chicken broth
- ¾ cup water
- 1 tablespoon tomato paste
- ½ teaspoon hot pepper sauce, optional
- 1 (14.5-ounce) can no salt-added diced tomatoes, undrained
- ½ pound peeled and deveined medium shrimp
- 2 tablespoons chopped fresh parsley
- Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 5 minutes or until vegetables are tender.
- Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce (if using), and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.
Yield: 4 (1.5 cup) servings
Before you start cooking the jambalaya, it’s very helpful to measure out all of the spices and combine them in a small prep bowl. That way, when it’s time to add the spices to the pot, you can just throw them all in at once.
I also recommend preparing all of the ingredients before you start cooking. First, gather all of the pantry items (chicken broth, tomato paste, diced tomatoes). Then chop the onion, bell pepper, garlic, parsley, and sausage. After that, measure the correct amount of rice. (You can prep and peel the shrimp while the jambalaya is simmering).
Published March 18, 2010
Tags: easy, healthy, marinate, Pork
Honey Hoisin Pork Tenderloin
I don’t cook pork very often, but when I do, this is my go-to recipe. I found this recipe years ago in Cooking Light Magazine (it was originally published in the October 2005 issue). I’ve made it many times since then and it always turns out really well. It’s easy to make, fairly quick, delicious, and healthy- what more could you ask for? :) I always serve it with steamed vegetables plus something starchy. My husband prefers white rice as a side, but I prefer mashed potatoes, so we alternate. When we most recently made this for dinner, we served it with asparagus and white rice- it was delicious!
Recipe from: Cooking Light Magazine
Honey Hoisin Pork Tenderloin
- 2 tablespoons sliced green onions
- 2 tablespoons hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons sage honey
- 1 tablespoon hot water
- 2 garlic cloves, minced
- 1 (1-pound) pork tenderloin, trimmed
- ¼ teaspoon salt
- Cooking spray
- ½ teaspoon sesame seeds (optional)
- Preheat oven to 400°.
- Combine first 6 ingredients (green onions, hoisin sauce, soy sauce, honey, water, & garlic) in a small bowl. Pour ¼ cup honey mixture into a large zip-top plastic bag; reserve remaining honey mixture. Add pork to bag; seal and marinate in refrigerator 30 minutes, turning bag occasionally.
- Remove pork from bag; discard marinade. Sprinkle pork with salt. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 2 minutes, browning on all sides. Brush 1 tablespoon reserved honey mixture over pork; sprinkle with sesame seeds. Place skillet in oven. Bake at 400° for 20 minutes or until a thermometer registers 160° (slightly pink) or until desired degree of doneness.
- Place pork on a platter; let stand 5 minutes. Cut pork across the grain into thin slices. Drizzle with the remaining honey mixture.
Serves: 4 servings (serving size: 3 ounces pork and about 2 teaspoons honey mixture); 195 calories per serving
Steamed asparagus and white rice pair well with the pork.
Published February 26, 2010
Tags: Beef, bell pepper
One of my favorite cookbooks is “Cook Smart, Eat Well” by Cooking Light. It is a collection of easy-to-make recipes that are both simple and healthy. One of the features of this book is that it gives you a “game plan” for each recipe, so that you know which order to prepare and cook the meal in so that you maximize your time and cook as efficiently as possible. This is very helpful on a busy weeknight!
I never used to be a huge fan of sloppy joes, but this recipe changed my opinion and now I love them. This is the perfect weeknight meal, and it makes excellent leftovers. The ingredients are simple, and several of them are pantry staples: onion, green bell pepper, garlic, ground beef, tomato paste, chicken broth, a few spices, hamburger buns, and canned corn. The bell peppers and corn add color, sweetness, and tastiness to the dish. You will not be disappointed with this recipe!
Recipe from: Cooking Light
- 1 teaspoon canola oil
- 1 cup finely chopped onion
- 1 cup finely chopped green bell pepper
- 2 garlic cloves, minced
- 1 ½ pounds lean ground beef
- 1 (6-ounce) can no salt-added tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1 (15-ounce) can no salt-added corn, rinsed and drained
- 6 (1 ½ -ounce) whole wheat hamburger buns, toasted (toasting is optional)
- Heat oil in a large nonstick skillet over medium-high heat.
- Add onion, bell pepper, and garlic; sauté 3 minutes.
- Add meat to pan; cook 5 minutes or until browned, stirring to crumble.
- Stir in tomato paste; cook 2 minutes.
- Add chili powder, cumin, salt, and broth. Reduce heat, and simmer 12 minutes or until thickened, stirring occasionally.
- Stir in corn; cook for 2 minutes or until thoroughly heated.
- Spoon about 1 cup meat mixture on bottom half of each hamburger bun; cover with top half of each bun.