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Entrees

Rasberry Pork Medallions

Yield: 4 servings

  • SAUCE
  • 1/4 cup plus 2 tablespoons chicken broth
  • 1/4 cup light (low-sugar) raspberry fruit spread
  • 1 tablespoon white wine vinegar or balsamic vinegar
  • 1 and 1/2 teaspoons Dijon mustard
  • 1 pound pork tenderloin
  • 1 teaspoon dried roesmary or thyme
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsel ground black pepper
  • 1 tablespoon canola oil
  • 3 tablespoons thinly sliced scallions
  1. Place all of the sauce ingredients in a bowl and stir to mix well. Set aside.
  2. Rinse the tenderloin with cool water, pat dry with paper towels, and cut crosswise into 8 equal pieces. Use the palm of your hand or a meat mallet to flatten each piece to 1/2-inch thickness. Combine rosemary or thyme, garlic powder sald and pepper, and sprinkle some of the mixture over toh sides of each pork medallion. Set aside.
  3. Place the oil in a large nonstick skillet and preheat over medium-high heat. Add the pork medallions and cook for a couple of minutes on each side or until nicely browned and no longer pink inside. Remove the medallions from the skillet and set aside to keep warm.
  4. Pour the sauce into the skillet and cook, stirring frequently, for a couple of minutes, or until sauce is reduced by almost half and is syrupy.
  5. To serve, place 2 pieces of pork on each of 4 serving plates. Drizzle each serving with some of the sauce and top with a sprinkling of scallions. Serve hot.

Nutritional Facts (per piece)--calories: 177, carbohydrates: 7g, cholesterol: 76mg, fat: 6.1g, saturated fat: 1.3g, fiber: 0.3g, protein: 24g, sodium: 302mg, calcium: 13mg

Grilled Southwestern Shrimp with Mango Salsa

Yield: 4 servings

  • 1/2 pounds large shrimp
  • 1 tablespoon plus 1 teaspoon Southwestern seasoning (Combine 1/2 teaspoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon coarsely ground black pepper and 1/4 teaspoon garlic powder, or use ready-made Southwestern seasoning.)
  • 1 tablespoon extra-virgin olive oil
  • MANGO SALSA
  • 1 and 1/2 cups diced fresh mango
  • 1/4 cup plus 2 tablespoons finely chopped red onion
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 cupfinely chopped green bell pepper
  • 1 teaspoon lime juice
  • 1/8 teaspoon salt
  1. Peel and de-vein the shrimp, leaving the tails on. Toss with the Southwestern seasoning and olive oil, and set aside.
  2. Combine all of the salsa ingredients in a bowl, and toss to mix. Set aside.
  3. Thread a quarter of the shrimp onto each of four 12-inch skewers. Grill over medium coals fro about 3 minutes on each side or until the shrimp turn opaque. Serve hot, accompanied by the salsa.

Nutrition Facts (per serving)--calories: 246, carbohydrate: 15g, cholesterol: 232mg, fat: 6.5g, saturated fat: 1g, fiber: 2.1g, protein: 32g, sodium: 487mg, calcium: 99mg

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