Wednesday, August 18, 2010

Ginger Dijon Glazed Pork Tenderloin and....

Dinner tonight was recipes from my South Beach Diet cookbook.  I bought this book several years ago and we both did great on it!  The food is delicious even Motorcycle Man loved it (shock!).  He lost 13
lbs the first two weeks in Phase One and is already at 6 lbs in 6 days this time.  

Tonight was Ginger Dijon Glazed Pork Tenderloin with Hearts of Palm "Potato Salad", tomatoes and Cocoa-Nut Mousse.  Okay, here we go.  You will need to grab the following items:

1 1/2 Tbsp dijon mustard
1 Tbsp reduced-fat sour cream
1 tsp grated fresh ginger
1/4 tsp dried thyme
1 1/2 lbs pork loin
1 large garlic clove, thinly sliced
1 1/2 tsp extra virgin olive oil
Fresh ground black pepper

Heat the oven to 450 F

In a small bowl, stir together mustard, sour cream, ginger, thyme and a pinch of salt; set aside.
Make several 1/4-inch slits in pork loin. Slip garlic into slits. Brush loin with oil and season w/ salt and pepper.

Heat a large cast-iron or other ovenproof skillet over high heat. Add pork loin and brown on all sides, about 5 minutes. Remove pan from the heat.

Spread mustard mixture over pork, then transfer the skillet to the oven and cook until a meat thermometer inserted into center of pork registers 150 F, about 30 minutes. Remove the pan from the oven and transfer pork to a cutting board; loosely cover with foil and let rest for 5 minutes before slicing. Serve warm or at room temperature.

I could not find my all purpose iron skillet - just my seasoned cornbread skillet - so I just used a regular skillet to brown it and then transferred it to a glass casserole dish and covered with foil.  It turned out really good but I can not wait to see what difference the skillet makes.

All ingredients needed

whisk first 5 together

getting the skillet hot

chop the garlic

insert garlic in meat and brush with oil

brown on each side

transfer to pan and brush with mustard glaze

cook in oven at 450 F

for at least 30 minutes
 While that is baking I had time to make the Cocoa-Nut Mousse and get it chilling.

¼ cup slivered almonds
¼ cup shredded unsweetened coconut
4 cups part-skim ricotta cheese
3 tablespoons unsweetened cocoa powder
1 tablespoon plus 1 teaspoon granular sugar substitute
2 teaspoons almond extract

2 teaspoons vanilla extract
1 cup light or fat-free whipped topping
A few slivered almonds for garnish (optional)
A pinch of coconut for garnish (optional) 

Heat oven to 275°F. 
Spread almonds on a baking sheet and toast until golden, stirring occasionally, about 8 to 10 minutes. 
Transfer to a plate to cool. 
Spread coconut on the baking sheet and toast until golden, 2 to 3 minutes. 
Transfer to a plate to cool. 
In a large bowl, beat ricotta with an electric mixer 
Use high speed until light and airy, about 4 minutes. 
Add cocoa powder, sugar substitute, and almond and vanilla extracts; 
Beat just until blended. 
Fold in whipped topping, almonds, and coconut. 
Spoon mousse into 8 dessert cups; cover and chill at least 2 hours. 
To serve, remove mousse from refrigerator and sprinkle lightly with a few almonds and a little coconut, if desired.


ricotta cheese

add next 4 ingredients

grab 8 dessert cups or glasses
divide mixture into cups

Now with the pork in the oven cooking and the Mousse in the frig I needed to get the last part ready.  It is the Hearts of Palm "Potato" Salad.  It is pretty good!


 2 tsp fesh lemon juice
1 tsp DIjon mustard
1 small clove garlic, minced
1 Tbsp extra virgin olive oil
2 cans (14 oz each) hearts of palm, drained and cut into 1/2" slices
2 Tbsp chopped chives

Whisk lemon juice, mustard, and garlic in large bowl;. Continuing to whisk, ass oil in a low and steady stream. Add hearts of palm and chives and toss to combine. Season with freshly ground black pepper to taste and serve.


grab all these ingredients
mix lemon juice, mustard and chopped garlic

slice hearts of palm into 1/2" pieces
stir all together
Slice the pork tenderloin and serve.
ready to slice

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