STICK A PORK IN IT - Zucchini-Wrapped Pork

STICK A PORK IN IT

Zucchini-Wrapped Pork

As much as I love to eat new and delicious food, I never read cookbooks unless I had to. I never sought out recipes in magazines unless I had to. And I never searched the web for new dishes to prepare unless I had to. I still don’t have to, but since Richard has fallen in love w/ cooking, all that has changed. I have my own personal chef to prepare new tasting delights. Who am I to ignore this gift from the culinary gods? Not I. So now I read, tear-out and google… and this zucchini-wrapped pork dish is a tasty ‘tear-out’ I found in the May issue of Better Homes and Gardens. And if you’re on NuAtkins or South Beach or Weight Watchers, etc. – this is dieter heaven.

Ingredients:

1 small zucchini
1 pork tenderloin (12 oz – 16 oz)
Olive oil
1/3 cup purchased (or homemade) pesto
Small fresh basil leaves (optional)
Watercress or arugula (optional)


Directions:

1. Preheat the oven to 450 degrees. Line a 15x10x1 inch baking pan w/ foil; set aside. With a sharp knife or vegetable peeler, cut zucchini lengthwise in thin slices (you’ll need 8 slices) – A vegetable peeler works great for making the slices. If you’re using a knife, first cut a thin lengthwise piece off so the zucchini lies flat and doesn’t roll on the cutting board, then slice thinly.

Cut pork tenderloin crosswise into 4 equal portions. Press meat down w/ the palm of you hand to flatten slightly.

2. Wrap each tenderloin portion w/ two zucchini slices (reserve remaining zucchini for another use). Place in prepared pan. Lightly brush w/ oil; sprinkle w/ salt and pepper.

3. Roast, uncovered for 18-20 minutes (12 oz tenderloin) or 25-30 minutes (16 oz tenderloin) or until meat registers 160 degrees F. Spoon some of the pesto over each tenderloin just before serving and sprinkle w/ basil leaves.
4. Serve w/ remaining pesto and watercress or arugula.

Makes four servings
Each serving: 203 calories, 11 grams fat, 62 mg chol, 382 mg sodium, 4 grams carbs, 1 gram fiber, 21 grams protein

REMEMBER THAT 10 POUND BAG OF POTATOES?

REMEMBER THAT 10 POUND BAG OF POTATOES?

How many meals can you get from 10 pounds of potatoes for 99 cents?  So far, four and counting...

Bangers & Mash, Nancy burgers with french fries, potatoes au gratin... and last night creamy potato soup (which actually makes 5 meals to date, since we have enough leftover for Sunday supper).

This is not vichyssoise - a wonderful, cold potato soup -- this is not a Gourmet Magazine recommendation or some fancy chef's potato soup, this is a 'middle-America' Better Homes & Gardens recipe...  Slimming?  No.  But if that's dinner, it's not all that fattening, either... AND it's healthful and hearty...  AND, it's cheap.  And in today's economic climate - cheap is the new black... Wake up and smell the recession...  It's even cheaper than fast food - actually many healthful, inexpensive meals are cheaper than fast foods if one actually cooks for his/her family... and most home cooked meals do not include high fat content that hooks its consumers like a shot of heroin, but I digress...

Counting one's pennies is important in today's world and, since there's no potato famine in America, buy a 10 pound bag of potatoes for 99 cents (or less - we just saw one for 69 cents) and augment your meals with these wonderful spuds or make a whole meal out of potatoes.  Have a baked potato for lunch.  Did I mention it's way cheap???  And it's way better for you than a bacon western, eastern, southern, northern calorie and fat festival.  And this creamy potato soup is plain delicious. 

Tonight meal #6 = boiled potatoes with baked pork chops and steamed zucchini.

CREAMY POTATO SOUP

(Better Homes and Gardens)

Prep: 25 min.  Cook: 35 min.

Ingredients:

2 cups thinly sliced onions or leeks

1 tablespoon olive oil

2 cups milk

3 tablespoons all-purpose flour

1 pound Yukon Gold potatoes, peeled and sliced (we used the regular baking potatoes)

4 cups reduced-sodium chicken broth

8 oz. Swiss-style cheese such as Gruyere or baby Swiss, shredded (we used Edam)

Snipped herbs (we got parsley & chives from our herb garden)

2 oz. baby Swiss cheese, thinly sliced - optional  (again, we used the Edam we had)

Directions:

In 4-quart Dutch oven cook onions in hot oil over medium heat for 5 to 10 minutes or until tender. 

Whisk together the milk and flour; add to onions.  Cook and stir for 5 minutes.

Add potatoes and chicken broth.  Bring to boiling; reduce heat.  Cover and cook for 20 minutes or until potatoes are tender.  Remove from heat; cool slightly.

Puree soup, half at a time, in blender or food processor. 

Return to Dutch oven; add shredded cheese.  Cook and stir over medium heat just until cheese is melted.  Season to taste.  Sprinkle fresh herbs

 Garnish w/ sliced cheese.  Serve at once.

Makes 8 (1-cup) servings

Each serving:  220 calories (see - not that fattening - you can have two bowls and it's still less fattening than a fast food burger and fries); 11 g fat; 31 mg chol; 441 mg sodium; 18 g carbo; 1 g fiber, 13 g protein.