Braised Pork Tenderloin with Guinness BBQ Sauce

This is an Asian style BBQ that reads a little strange when you see it but it’s worth trying.  My family thought it was really good and has a flavor that is very similar to the BBQ ribs you would get at a Chinese restaurant.

Braised Pork Tenderloin with Guinness BBQ Sauce

Serves 4

Prep Time: 5 minutes

Cook Time: 30 minutes

Estimated values per serving:

Calories = 270                      Fat = 4 grams                        Points: 5

Ingredients:

1 pound bones pork tenderloin

Salt and pepper

2 cloves garlic – minced

1 12-ounce bottle of Guinness stout

¼ cup brown sugar

1 cup diced canned tomatoes

¼ cup hoisin sauce (in the Asian section of grocery stores)

1 tablespoon corn starch

2 tablespoons water

Directions:

1. Heat a skillet on medium high heat and coat with cooking spray.  Season pork with salt and pepper and add to skillet.  Brown for about 5 minutes on each side.  Remove pork and cover.
2. Add garlic to skillet and sauté for 1 minute.  Add Guinness, brown sugar, tomatoes and hoisin sauce.  Cook until mixture reaches a boil then lower the heat and add back the pork.  Cover and simmer for 20 minutes.
3. Remove pork from skillet and cut into thick slices; cover and set aside.
4. In a small bowl, combine corn starch and water then add to skillet with sauce.  Cook until mixture is thick and bubbly, stirring constantly.
5. Add pork back to skillet to coat with sauce.  Spoon pork and sauce onto a platter and serve.

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Mixed Grill

This is such a great summer recipe and the best part is that you can get creative with it.  If you don’t like eating pork, simply substitute it with beef instead.  If you also don’t like some of the vegetable suggestions in the recipe, you can substitute others, some other suggestions might be escarole, eggplant,endive leaves or cauliflower .

The important thing is to have fun with it.

Enjoy…

Mixed Grill

Serves 8

Prep Time: 15 minutes

Grill Time: 20 – 25 minutes

Estimated Values per Serving:

Calories: 250                        Fat: 7 grams

Mixed Grill

Ingredients:

Seasoning:

1 teaspoon salt

1 teaspoon onion powder

1 teaspoon dried thyme

½ teaspoon pepper

      Vegetables:

10 ounce package button mushrooms – cut in half

2 zucchini – cut into 1” pieces

2 red bell peppers – cut into large pieces

2 medium onions – quartered

2 large potatoes  – cut or sliced

      Meat:

1 pound boneless pork loin

1 pound boneless/skinless chicken breasts

Directions:

1. Heat an outdoor or indoor grill to 400^o.
2. Combine all spices in a small bowl.
3. Season meats with half of the seasoning and set aside until ready to grill.
4. Combine the zucchini and mushrooms in a bowl, coat with cooking spray and fold in half of the remaining seasoning.
5. Combine peppers and onions in another bowl, coat with cooking spray and fold in the remaining seasoning.
6. If you are using an outdoor grill, coat a vegetable basket with cooking spray and add the zucchini and mushrooms to the basket.  Use an additional vegetable basket for the onions and peppers.  If you only have 1 vegetable basket, you can grill the vegetables in batches.
7. If the potatoes are large enough, add them directly on the grill (coating them with cooking spray first), if not, use a vegetable basket to grill them as well.
8. Grill the vegetables and potatoes for 10 – 15 minutes until browned and softened.
9. If you have a large grill, add the pork loin while the vegetables and potatoes are grilling.  Grill the pork for about 7 minutes on each side or until the internal temperature reaches 165^o.  Remove from the grill, cover and rest the pork until ready to carve.

10. Grill the chicken breasts for 5 – 7 minutes on each side.

11. Transfer the grilled vegetables to a large serving platter.  Carve the pork loin and transfer to the serving platter.  Remove the cooked chicken breasts from the grill and transfer to the serving platter.

12. Serve hot.

Pulled Pork with Amercian Style Coleslaw

Every year this weekend kicks off the holiday BBQ season.  To get ready, I am experimenting with some classic menus that won’t make you feel guilty.  Tonight we had pulled pork and coleslaw sandwiches.

One of the reasons I love serving this to company is because it is better if made a day or two before the BBQ.  The coleslaw should be made at least 24 hour in advance and kept cold until ready to serve.  The longer it sits in the refrigerator, the better it gets.  The pulled pork can definitely be made the day before and heated up and served in a crock pot.  So if you are looking for hassle free cooking the day of your party, this is a great menu.

The family loved it (even if it was 60 degrees and cloudy) and was asking for seconds.

Enjoy!

American Style Coleslaw

Pulled Pork with Amercian Style Coleslaw

Serves 8

Prep Time: 10 minutes

Refrigerate overnight

Estimated Values per Serving:

Calories: 55                           Fat: 2 grams

Ingredients:

½ cup low fat mayonnaise

¼ cup skim milk

2 tablespoons sugar

2 tablespoons white vinegar

½ teaspoon pepper

½ teaspoon onion powder

1 teaspoon celery seed

¼ teaspoon salt

1 scallion – chopped

4 cups shredded cabbage

1 cup shredded carrot

Directions:

1. In a large mixing bowl, whisk together mayonnaise, milk, sugar, vinegar, pepper, onion powder, celery seed, and salt.
2. Add shredded cabbage, carrot and scallion and toss.
3. Refrigerate overnight or for several days and serve cold.

Pulled Pork

Serves 8

Pre heat oven 250^o

Prep Time: 5 minutes

Bake Time: 4 – 5 hours

Cook time: 30 minutes

Estimated Values per Serving:

Calories: 200                        Fat: 5 grams

Pork Loin Rub Ingredients:

2 pounds boneless pork loin

1 teaspoon finely ground black pepper

2 teaspoons ground oregano

1 tablespoon paprika

1 teaspoon onion powder

1 teaspoon thyme

¼ teaspoon cayenne pepper

Directions:

1. Trim any excess fat from pork and set aside.
2. To make the rub, combine all the ingredients. Rub over the surface of the pork loin to coat.
3. Place pork in baking pan and cover with aluminum foil.  Cook pork for about 4 – 5 hours.
4. Cool pork until you are able to handle it then shred the meat.

BBQ Sauce Ingredients:

1 cup strong coffee

1 jar (12 ounces) chili sauce

2 tablespoons Worcestershire sauce

2 tablespoons molasses

½ teaspoon liquid smoke

¼ cup white vinegar

1 teaspoon garlic powder

2 tablespoons chili powder

2 – 3 dashes pepper sauce (optional)

Directions:

1. Combine all ingredients in large saucepan and bring to a simmer on medium low heat.  Reduce heat and simmer for 30 minutes.
2. Add sauce to shredded pork and mix well.  Serve hot.

Pork Stout Stew

Pork Stout Stew

Serves 6

Prep Time: 15 minutes

Cook Time: 1 1/2 – 2 hours

Estimated Values per Serving:

Calories: 350                        Fat: 8 grams

Pork Stout Stew

Ingredients:

9 slices center cut low fat bacon

2 pounds boneless pork loin – cut into 1-inch pieces

1 tablespoon paprika

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon onion powder

¼ teaspoon cayenne pepper

½ teaspoon dried oregano

½ teaspoon dried thyme

1 tablespoon flour

2 cups onion – chopped

1 cup carrots – peeled and chopped

5 cloves garlic

¼ cup fresh parsley – chopped

2 bay leaves

1 (12-ounce) can of stout beer

2 cups beef broth

1 pound potatoes – peeled and quartered

Directions:

1. Heat a large heavy pot or Dutch oven on medium high heat and coat with cooking spray.  Add bacon and cook for 5 – 7 minutes until browned and very crispy.
2. While bacon is cooking, combine paprika, salt, garlic powder, onion powder, cayenne pepper, oregano, thyme and flour in a bowl.  Add pork mix until all of the pork is coated with spices.
3. Remove bacon and drain on paper towels.  Remove all but 2 tablespoon of fat from the pan.
4. Add pork to the pan and sauté until brown on all sides, about 5 minutes.  Remove the meat from the pan and set aside.
5. Chop the cooled bacon and add with the pork.
6. Reduce heat to medium and add onions and carrots to the pan.  Sauté for about 5 minutes until soft.  Add the garlic, parsley and bay leaves and cook for 30 seconds.  Add the stout, beef broth and potatoes and return the pork and bacon to the pan.  Lower the heat to medium low and simmer, covered, until the pork and vegetables are tender, about 1 ½ hours, stirring occasionally.
7. Remove from the heat, adjust seasoning to taste and serve hot.

Roast Pork with Apple-Pear Sauce

Roast Pork with Apple-Pear Sauce

Serves 6

Preheat oven 325^o

Prep Time: 15 minutes

Cook Time: 30 – 40 minutes

Estimated values per serving:

Calories =  230                      Fat = 8 grams                          Points: 5

Roast Pork with Apple-Pear Sauce

Ingredients:

1 ½ – 2 pounds boneless pork loin roast

Salt and pepper

Nutmeg

1 cup apple – chopped

1 cup pear – chopped

½ cup onion – finely chopped

1 clove garlic – minced

1 ¼ cup apple cider

1 tablespoon cornstarch

¼ teaspoon nutmeg

Pinch allspice (about 1/8 teaspoon)

Directions:

1. Season pork with salt, pepper and a pinch of nutmeg.  Heat a large skillet on high heat and coat with cooking spray.
2. Add pork to skillet and brown on all sides for a few minutes.
3. Remove pork and place in an oven safe baking pan.  Roast pork for 30 – 40 minutes until internal temperature reaches 160o.  Remove from oven and cover for 15 minutes before cutting.
4. While pork is roasting, coat a small pot with cooking spray and add apple, pear, onion and garlic.  Sauté until soft and slightly browned, about 5 minutes.
5. Whisk together the apple cider, cornstarch, nutmeg and allspice.  Add to the pot with the fruit mixture and stir until the sauce become bubbly and thickened.  Keep warm until pork roast is ready to cut.
6. Slice pork into serving sizes and pour sauce on top.

 

Braised Pork Tenderloin

Serves 4

Preheat oven 325^o

Prep Time: 10 minutes

Cook Time: 2 hours and 20 minutes

Estimated values per serving:

Calories = 310                      Fat = 6 grams                        Points: 6

Braised Pork Tenderloin

Ingredients:

¼ cup flour

1 teaspoon dried Italian seasoning

½ teaspoon salt

¼ teaspoon pepper

1 pound boneless pork tenderloin

1 onion – coarsely chopped

2 cloves garlic – minced

¾ cup ketchup

¼ cup balsamic vinegar

1 can (14.5 ounces) diced tomatoes

Directions:

1. Combine flour, Italian seasoning, salt and pepper in a platter.  Coat the pork loin with the flour mixture, shaking off any excess.  Reserve the flour mixture and set aside.
2. Heat a large non-stick skillet on medium high heat, coat with cooking spray and add pork loin.  Brown for 5 minutes on each side.  Remove pork and transfer to a roasting pan.
3. Add onion to the skillet and cook for 5 minutes until soft and browned.
4. While onions are cooking, combine garlic, ketchup, vinegar, reserved flour and tomatoes in a bowl.  Add mixture to onions and bring to a boil and cook, stirring occasionally, until thickened.
5. Pour sauce over pork, cover tightly with foil and bake until tender, about 2 hours.

Roast Pork Tenderloin and Potatoes with Braised Red Cabbage

Roast Pork Tenderloin and Potatoes with Braised Red Cabbage

Serves 6

Preheat oven 425^o

Estimated values per serving:

Calories = 335                      Fat = 8 grams                        Points: 6

Ingredients:

2 pounds boneless pork tenderloin

2 large potatoes – peeled and cut into large pieces

1 teaspoon dried thyme

½ teaspoon dried marjoram

1 teaspoon salt

½ teaspoon pepper

1 teaspoon onion powder

4 slices turkey bacon – chopped

½ cup red onion – thinly sliced

3 cloves garlic – minced

1 small head of red cabbage

1 cup red wine vinegar

½ cup apple cider

3 tablespoons Brown sugar

1 apple – julienned

Directions:

1. In a small bowl, combine thyme, marjoram, salt, pepper and onion powder.  Rub half of the seasoning mix onto the pork.
2. Coat a baking pan with cooking spray and add potatoes.  Sprinkle the remaining half of the seasoning on the potatoes.  Set the pork on top.  Place in the oven and roast for about 30 – 40 minutes until the internal temperature reaches 160^o.  cover and let sit for 10 minutes before carving.
3. While the pork is roasting, prepare the cabbage.  Heat a large skillet on medium heat and coat with cooking spray.  Add turkey bacon and sauté until crispy and browned.  Add  onion and sauté for about 5 minutes until softened.  Add garlic and cook for an additional minute.
4. Add the cabbage and vinegar, cover and simmer for about 15 minutes until the cabbage is soft and tender.
5. In a small bowl, stir together the apple cider and brown sugar.  Uncover the skillet and add the apple cider mixture.  Simmer, uncovered, for about 5 minutes until the liquid is absorbed.
6. Remove the cabbage form the heat and fold in the apple.
7. Serve the roasted pork and potatoes with the cabbage on the side.

Honey-Mustard Ham Steaks and Apples

Honey-Mustard Ham Steaks and Apples

Prep Time: 10 minutes

Cook Time 30 minutes

Estimated values per serving:

Calories = 325                      Fat = 5 grams                        Points: 6

Honey-Mustard Ham Steaks and Apples

Ingredients:

4 5-ounce ham steaks

1 large onion – cut into large pieces

2 large cooking apples – cut into large pieces

½ cup apple cider

1 tablespoon brown mustard

2 tablespoons honey

1 cup chicken broth

1 ½ tablespoons flour

Directions:

1. Heat a large skillet on medium high heat and spray with cooking spray.  Add ham steaks and cook for about 5 minutes on each side until browned.  Remove ham steaks, cover and set aside.
2. Reduce heat to medium and add onions and apples to skillet.  Cook 5 – 10 minutes until soft and browned.  Increase heat to medium high and add apple cider.  Cook until cider is completely absorbed (about 5 minutes).   Remove from skillet and add to ham steaks.
3. In a small bowl, whisk together mustard, honey, chicken broth and flour.  Add to skillet and, stirring constantly, cook until bubbly and thick.  Add back ham steaks and apples and onions, lower heat and simmer for 15 minutes.
4. Spoon onto serving platter.

 

Cranberry Apple Pork Loin

Cranberry Apple Pork Loin

Serves 4

Prep Time: 10 minutes

Cook Time 45 – 50 minutes

Estimated values per serving:

Calories = 415                      Fat = 9 grams                        Points: 6

Cranberry Apple Pork Loin

Ingredients:

Cooking spray

1 pound (16 ounces) boneless pork loin

½ teaspoon ground nutmeg

1 tablespoon fresh thyme (or 1 teaspoon dried) – finely chopped

Salt and pepper

2 cloves garlic, minced

2 apples – cored, peeled and chopped coarsely

2 tablespoons brown sugar

1 can (16 ounces) whole cranberry sauce

½ cup fat free chicken broth

Directions:

1. Combine nutmeg, thyme, salt and pepper and rub on pork roast.
2. Heat skillet on high heat and spray with cooking spray.  Add pork to skillet and brown for about 5 minutes on each side.  Remove pork, cover and set aside.
3. Reduce heat to medium and add apples and sauté for about 2 minutes.  Add garlic and sauté for 1 minute.
4. Add brown sugar, cranberry sauce and chicken broth and cook, scraping any pieces from the bottom of the pan.  Increase heat and bring mixture to a boil
5. Add pork, reduce heat and simmer for 30 – 40 minutes.  Pork should reach 160^o when cooked.  Remove pork, cut into 8 slices and place on serving platter with sauce.

 

Baked Ham and Broccoli

Baked Ham and Broccoli

Serves 6

Preheat oven 375^o

Prep Time: 10 minutes

Cook Time: 45 minutes

Estimated values per serving:

Calories = 310                      Fat = 7 grams                        Points: 6

Ingredients:

1 onion – chopped

1 pound ham steak – diced

1 pound broccoli florets – cut into small pieces

6 cups cubed Italian bread

1 ½ cups skim milk

1 ½ cups egg substitute

1 tablespoon Dijon mustard

½ teaspoon chervil

1 cup shredded low fat cheddar cheese

Directions:

1. Spray a 9 X 13 inch baking dish with cooking spray.
2. Heat a non-stick skillet on medium high and spray with cooking spray.  Add chopped onion and sauté for about 5 minutes until softened.  Then add ham and brown.
3. Spoon onions and ham into a large bowl and then add broccoli and Italian bread, cheese and toss.
4. In a medium bowl, whisk together milk, egg substitute, mustard and pepper.
5. Pour egg mixture over bread mixture and stir.
6. Pour into baking dish.
7. Bake in the oven for 40 to 45 minutes.