Rosemary Pork Loin Dinner

What could be better than only one dirty pan in the sink after dinner?  You can make this meal quickly and easily with just a little chopping and everything cooks at the same time in one pan.  The sweet and tangy Roasted Applesauce recipe on this blog compliments this pork nicely.  If zucchini, carrots and potatoes aren’t your thing swap them out for mushrooms, sweet potatoes, butternut squash or peppers.  The best way to eat pork is slightly pink in the middle so that it remains juicy and tender.

Prep Time:  10 minutes                     Cook Time:  30 – 60 minutes               Serves 4-6

Ingredients

1.5 – 3 lb pork tenderloin (excess fat trimmed)

5 carrots peeled and cut on the bias into 2 inch pieces

2 large zucchini cut into 1 inch rounds

2-3 large potatoes cut into cubes (skin on or removed depending on preference)

2 shallots peeled and cut into thick round slices

2 tbsp avocado oil

2 tsp salt

2 tsp ground pepper

1 tbsp fresh rosemary (strip the green leaves from the stem and chop coarsely)

Preheat oven to 400 degrees.  Place the chopped vegetables in an even layer on the bottom of a large casserole dish or baking pan.  Sprinkle with 1 tbsp oil and 1 tsp each of salt and pepper.  Toss to coat the vegetables.  Place the trimmed pork loin on top of all of the vegetables and rub with the remaining 1 tsp each of salt, pepper and 1 tbsp oil and rosemary.  Place into the oven for 30 – 60 minutes depending on the thickness and weight of the tenderloin.  When a meat thermometer reads 150 degrees remove it from the oven and place the loin on a cutting board and cover it with foil for 5-10 minutes to allow the meat to rest and the juices to redistribute.  Cut the tenderloin into thick slices and serve with the vegetables and optional applesauce.

BBQ Pulled Pork Pizza

This is a great weeknight alternative to a cheese laden, artery clogging pizza and it’s so fun and delicious.  Serve alongside a salad and you have another quick dinner to add to your list.  I like to use pizza dough from the grocery store, but if you don’t have the time to let it rise simply pickup a prepared pizza crust.  I typically use leftover Tender Pulled Pork from earlier in the week, but you can also buy prepared pulled pork in the grocery store.  If the pulled pork happens to be heavy on the sauce scale back on your BBQ sauce drizzle.  This pizza can also be cut into small squares and served as an appetizer.

Prep Time:     10 minutes                Cook Time:  15 minutes                   Serves 2-4

Ingredients

1 pizza dough (risen and stretched to the size of the pan) or 1 store-bought pizza crust

1 cup leftover pulled pork Tender Pulled Pork

1 cup small cubed fresh pineapple

1/4 cup chopped scallion

1/2 cup crumbled mild goat cheese (optional)

1/2 cup BBQ sauce

Preheat the oven to 375 degrees.  Start by evenly layering the leftover pulled pork on the pizza crust followed by the pineapple and goat cheese.  Drizzle on the BBQ sauce over the toppings and finally sprinkle the scallions over the top.  Place in the oven for 15 minutes or until desired crispiness is achieved.  Remove from oven and cut into slices or squares and serve.

Dairy-Free Chicken a la King

This dish immediately brings me back to my childhood.  My Italian mother would try out American recipes from a magazine or a cookbook and this was one that we all loved.  The flavor that the canned mushrooms gives the dish is very distinct and the silky texture of the sauce sits elegantly atop white rice.  I’ve adapted the recipe with almond milk and coconut butter and I have to say I don’t miss the butter and milk at all in this dish.  It tastes exactly the same as my mother’s but it is a whole lot healthier, plus this one pot meal can easily be made in 30 minutes. The red and green peppers make this dish a festive choice for the holidays but you won’t want to wait until Christmas to try this recipe.

Prep Time:  10 minutes                      Cook Time: 20 minutes                     Serves 4

Ingredients:

1 tbsp avocado oil

1 cup of basmati rice cooked according to package instructions (Makes 3 cups)

1 4oz can of mushrooms drained, liquid reserved

1/2 cup coconut butter (such as Olivio in the dairy case)

1 green bell pepper cut into chunks

1 1/2 – 2 lbs of chicken breast chopped into chunks

1/2 cup all purpose flour

salt and pepper to taste

1 1/2 tsp chicken bouillon powder

1 1/2 cups unsweetened plain almond milk

1 1/4 cups hot water

4 oz chopped pimentos (found in a glass jar in the condiment aisle)

Cook the cubed chicken in avocado oil in a large pan until opaque in the center.  Remove the chicken from the pan and set aside.  Then add the drained mushrooms, green pepper and coconut butter.  Cook for 5 minutes or until the pepper is softened.  Add salt, pepper and flour and whisk into the butter.  Cook the flour mixture for 2 minutes then add the bouillon, almond milk, water and reserved mushroom liquid.  Heat to boiling stirring constantly until the sauce is smooth and free of lumps.  Finally, stir in the pimento and cooked chicken.  Heat through for 2 minutes and serve over rice.

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