Tuscan Pork Loin

Roasted pork loin is a staple of Italian cooking. In this recipe we coat the lean meat with garlic, rosemary and aromatic lemon zest before it goes in the oven, and then deglaze the pan with vermouth to make a savory gravy. The roast is perfect for entertaining but equally at home for a Sunday family supper.

Makes about 10 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 2 hours 20 minutes (including 1 hour marinating time)

EASE OF PREPARATION: Easy

1 3-pound pork loin, trimmed
1 teaspoon kosher salt
3 cloves garlic, crushed and peeled
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh rosemary
1 tablespoon freshly grated lemon zest
3/4 cup dry vermouth or white wine
2 tablespoons white-wine vinegar

1. Tie kitchen string around pork in three places so it doesn’t flatten while roasting. Place salt and garlic in a small bowl and mash with the back of a spoon to form a paste. Stir in oil, rosemary and lemon zest; rub the mixture into the pork. Refrigerate, uncovered, for 1 hour.
2. Preheat oven to 375°F.
3. Place the pork in a roasting pan. Roast, turning once or twice, until a thermometer inserted into the thickest part registers 145°F, 40 to 50 minutes. Transfer to a cutting board; let rest for 10 minutes.
4. Meanwhile, add vermouth (or wine) and vinegar to the roasting pan and place over medium-high heat. Bring to a simmer and cook, scraping up any browned bits, until the sauce is reduced by half, 2 to 4 minutes. Remove the string and slice the roast. Add any accumulated juices to the sauce and serve with the pork.

NUTRITION INFORMATION: Per 3-ounce serving: 221 calories; 11 g fat (3 g sat, 6 g mono); 69 mg cholesterol; 1 g carbohydrate; 24 g protein; 0 g fiber; 156 mg sodium; 368 mg potassium.
Nutrition bonus: Thiamin (58% daily value), Selenium (50% dv).
0 Carbohydrate Servings
Exchanges: 3.5 lean meat

From: http://eatingwell.com/recipes/tuscan_pork_loin.html

Filet Mignon with Rosemary and Port Reduction

4 beef tenderloin steaks
2 cloves garlic, halved
salt and pepper
1/2 cup Port
1/2 cup beef broth
1 tsp chopped fresh rosemary
1/4 tsp salt
2 tsp butter

1. Rub cut garlic over both sides of steaks and season with salt and pepper.

2. Grill steak over direct heat until desired doneness.

3. While steak is grilling, bring Port, broth and rosemary to a boil in a small saucepan. Boil until reduced to about 1/3 cup. (You can make the sauce ahead and reheat it just before the steaks are ready).

4. Stir butter into sauce and serve over steaks.

From: http://janetishungry.blogspot.com/2007_06_01_archive.html

Chicken & Spiced Apples

The buttery apples suit these chicken breasts, which are pounded thin so they cook evenly and quickly. You could also serve this compote with any roasted meat or vegetable.

Makes 6 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Moderate

2 apples, preferably Braeburn, peeled and thinly sliced
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
3 teaspoons extra-virgin olive oil, divided
3 teaspoons unsalted butter, divided
1 1/8 teaspoons herbes de Provence (see Note), divided
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/2 pounds boneless, skinless chicken breasts, trimmed
1 cup reduced-sodium chicken broth
1 teaspoon freshly grated lemon zest

1. Toss apple slices with lemon juice and cinnamon in a small bowl. Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium-high heat. Add the apples and cook, stirring occasionally, until tender, about 5 minutes. Keep warm.
2. Mix 1 teaspoon herbes de Provence, salt and pepper. Place chicken between sheets of plastic wrap and pound with a meat mallet or the bottom of a small saucepan to a 1/2-inch thickness. Sprinkle the chicken on both sides with the seasoning mixture.
3. Heat 1 teaspoon oil and 1 teaspoon butter in a large skillet over high heat. Add half the chicken and cook until no longer pink in the center, 2 to 3 minutes per side. Remove to a platter and keep warm. Add the remaining 1 teaspoon oil and 1 teaspoon butter to the pan; heat over high heat. Cook the remaining chicken in the same manner.
4. Add broth, lemon zest, the remaining 1/8 teaspoon herbes and any accumulated juices from the chicken to the pan. Cook, stirring to scrape up any browned bits, until slightly reduced, about 3 minutes. Spoon the sauce over the chicken and serve with the sautéed apples.

NUTRITION INFORMATION: Per serving: 191 calories; 6 g fat (2 g sat, 2 g mono); 72 mg cholesterol; 6 g carbohydrate; 27 g protein; 1 g fiber; 351 mg sodium; 342 mg potassium.

Nutrition bonus: Niacin (65% daily value), Selenium (29% dv).

1/2 Carbohydrate Serving

TIP: Ingredient note:
Herbes de Provence is a mixture of dried herbs commonly used in the south of France. You can find commercial mixtures in specialty stores, but it is easy to make your own. Mix 1 tablespoon each (or equal proportions) dried thyme, rosemary, oregano, marjoram and savory in a small jar. If desired, add a pinch of dried lavender and crushed aniseed.

Parmesan-Crusted Chicken with Leeks and Apples

Ingredients

Cooking spray
2 1/2 cups coarsely chopped peeled Braeburn or Gala apple (about 1 pound)
1 2/3 cups thinly sliced leek (about 2 small)
1 teaspoon sugar
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons all-purpose flour
1/2 teaspoon salt, divided
1/8 teaspoon black pepper
4 (4-ounce) skinned, boned chicken breast halves
1 teaspoon butter or stick margarine
3/4 cup apple juice
1 (16-ounce) can fat-free, less-sodium chicken broth
1/3 cup whipping cream
1/2 teaspoon chopped fresh or 1/8 teaspoon dried rosemary
4 cups hot cooked wild rice mix (such as Uncle Ben's Long Grain & Wild Rice )

Preparation

Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add apple, leek, and sugar; sauté 12 minutes or until browned. Remove from pan, and set aside.
Combine cheese, flour, 1/4 teaspoon salt, and pepper in a shallow dish. Dredge chicken in cheese mixture. Heat butter in pan over medium-high heat. Add chicken to pan; sauté 4 minutes on each side or until chicken is done. Remove chicken from pan; keep warm. Add juice and broth to pan, scraping pan to loosen browned bits. Bring to a boil; cook broth mixture until reduced to 1 1/2 cups (about 7 minutes).

Add cream; reduce heat, and cook 5 minutes. Stir in reserved apple mixture, rosemary, and 1/4 teaspoon salt; cook 2 minutes. Spoon rice onto each of 4 plates; top with chicken and sauce.

Yield
4 servings (serving size: 1 chicken breast half, 1 cup rice, and about 1/2 cup sauce)

Nutritional Information
CALORIES 507(22% from fat); FAT 12.6g (sat 6.8g,mono 3.4g,poly 1g); PROTEIN 35.8g; CHOLESTEROL 100mg; CALCIUM 163mg; SODIUM 748mg; FIBER 3.1g; IRON 2.5mg; CARBOHYDRATE 63.2g

From: Cooking Light (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=665474)