Thanks for all the interesting comments as of late, everybody. I really need to comment on people’s blogs more. It’s very enjoyable to read and participate in that kind of discussion.
So I’m back on a healthy lifestyle plan after that Trivia-based long weekend of arteries-be-damneditude. I saw a recipe that looked good on Cookinglight.com that I’m going to try; tonight, however, is orange roughy with pineapple salsa. You don’t want to let your orange roughy sit around too long, or it will get a little too roughy, if you know what I mean.
I might make this tomorrow, though. I’ll post the recipe here in order to thwart those jerks who make you log in as a subscriber before you can get to the recipes. It’s like they don’t want you to misuse their proprietary information. Can you believe the nerve? Well, I’ll show them!
(note: I will probable halve this recipe and save the other .5 pork loin for another use, like burritos.)
- 1 pound pork tenderloin, trimmed
- 1 tablespoon all-purpose flour
- 2 tablespoons brown sugar, divided
- 1/2 tsp salt
- 1/2 tsp grouund cumin
- 1/4 tsp ground cardamom
- 1/8 tsp ground red pepper
- 1/4 cup raisins
- 1/4 cup orange juice
- 3 tablespoons balsamic vinegar
- 2 tablespoons capers
- 1 tablespoon olive oil
- Cut pork crosswise into 16 pieces
- Combine flour, 1 tablespoon sugar, salt, cumin, cardamom, and pepper; rub evenly over pork.
- Combine 1 tablespoon sugar, raisins, juice, vinegar, and capers, stirring until sugar dissolves.
- Heat oil in a large nonstick skillet over medium-high heat. Add pork; cook 2 minutes. Turn pork over; cook 1 minute.
- Add vinegar mixture. Cook 1 minute or until sauce thickens and pork is done.
Yield: 4 servings (serving size: 4 pork pieces and 2 tablespoons sauce)
Nutrition per serving: CALORIES 234(25% from fat); FAT 6.5g (sat 1.5g,mono 3.8g,poly 0.6g); PROTEIN 27.9g; CHOLESTEROL 67mg; CALCIUM 20mg; SODIUM 482mg; FIBER 1g; IRON 2.1mg; CARBOHYDRATE 15.5g