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

AN ODE TO BROCCOLI

AN ODE TO BROCCOLI

Alert the media... dieting is not fun.  Especially when you've reached the point where you stop losing after only dropping five-six pounds.  Drastic measures need to be taken.  Cutting more calories is a must.  Wanting to chuck it all and have a bacon cheeseburger becomes a very tempting option.  And then there's the yearning for a chilled glass of chardonnay or a very dry vodka martini (two olives) after a long, long day of eating lettuce and almonds.  But I'm determined - there's a closet full of designer clothes in my bedroom waiting to be worn (I won't even go into the 'jeans thing')... to come out of the dark and into the sunlight (not to mention that Richard's really tired of seeing me in faded and ripped sweats).

So what to do to free this wonderful waiting wardrobe?  Eat less, exercise more?  Duh!!!  This is where broccoli comes in.  It's green, it's healthful and, most important, it's no points if you doing Weight Watchers or 'free' calories if you're doing South Beach...  I'm doing a new schizophrenic diet I call South Beach Watchers...  I follow the So. Beach guidelines (which really aren't that much different from WW) and count points.  So it's fish, chicken, lean meats, tons of veggies, nuts, a low fat cheese stick now and again, NO alcohol, and little to no starch unless it's multi, multi, multi, multi, multi grain.

So back to my ode to this mini-tree vegetable...

Like President Bush '41, I'm not a fan.  Richard is.  We eat it once - twice a week, usually steamed w/ a dash of butter or margarine (less than a point) and a spritz of fresh lemon juice or balsamic vinegar, though sometimes we've been known to roast those little trees w/ a little EVOO.  But when that is often the only thing on the dinner plate complementing that piece of fish, chicken or lean meat that ole broccoli taste gets old.  Especially, as I've stated, one is not a fan.  Now, I can cheer for asparagus and do cartwheels for steamed spinach and kale, but it's barely a hoot, never mind a holler, coming out of my mouth for broccoli, and certainly no acrobatics.  I look at those little green trees on my plate and wonder why I'm being punished.  I yearn for something rich and creamy.  Well, I've found a satisfying solution.  Mashed broccoli.  I loved South Beach's mashed cauliflower recipe to satisfy a dieter's mashed potato craving... why not mashed broccoli to satisfy my 'rich and creamy' craving?   So I followed the So. Beach mashed cauliflower recipe w/ a little adjustment and improvisation here and there... and voila!  Rich and Creamy!  I might even learn to love broccoli.  Nah.

Rich and Creamy Mashed Broccoli
(serves 4)

Ingredients:

4 cups broccoli trees (don't forget to include the 'trunks')

1 ounce of Brummel & Brown yogurt/veggie oil 'margarine' spread

1 ounce fat free half & half (sometimes I add a bit more if needed for 'creaminess')

2-3 tablespoons of grated parmesan cheese

pinch of salt

pinch of pepper

Directions:

Steam the broccoli until soft.  Puree in food processor, adding the margarine spread, non-fat half and half, and parmesan cheese.  Season with the salt and pepper.