Hi and thank you for visiting my blog. My name is Tina, I am 42 years old and married to a wonderful man named Robert. I live in the Cleveland, Ohio area with my husband and our two pugs, Koko and Lucy and a special kitty, named Trixie.

I am of Italian decent and love to cook not just for my family but for everyone! I have a lot of weeknight dinner guest and try to keep it casual but delicious! My Mom passed away a few years ago and was my great teacher.

In 2012 I have changed the way I eat. A real lifestyle change to be healthier, eat a nutrient dense diet and remove all processed foods, refined flours and sugars from our diet. I do cook a lot healthier than my Mom did and do a lot more vegetarian meals, poultry and fish. I'm trying to find a way to keep the traditions of family, friends and good food in my house always.

I plan to post my weekly menus, update with new recipes, health information and articles and how to eat mostly organic in an economical way. I will also periodically post personal updates of my journey to regain health and hope.

Saturday, July 19, 2008

Cooking Light is always right!

So, I saw this cover of Cooking Light's June 2008 issue and thought it looked so good. I decided to try and make this tonight. It was really easy to make and pretty tasty. I especially loved hte coleslaw. This is a great summer meal!

Pork Tenderloin with Mustard BBQ Sauce and Tangy Mustard Coleslaw

Sauce: 2 bacon slices, finely chopped 1 cup chopped onion 1/2 cup prepared yellow mustard 5 tablespoons honey 3 tablespoons ketchup 2 tablespoons cider vinegar 1/4 teaspoon chili powder 1/4 teaspoon ground cumin Pork: 1 tablespoon light brown sugar 1 tablespoon smoked paprika 2 teaspoons chili powder 1 teaspoon garlic powder 1 teaspoon ground cumin 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/8 teaspoon ground red pepper 2 (1-pound) pork tenderloins, trimmed.

1. Prepare grill.
2. To prepare sauce, cook bacon in a medium saucepan over medium-high heat 4 minutes or until almost crisp, stirring occasionally. Add chopped onion to pan; cook 4 minutes, stirring frequently. Add mustard and next 5 ingredients (through 1/4 teaspoon ground cumin) to pan, and bring to a boil. Reduce heat, and simmer for 4 minutes or until slightly thick, stirring occasionally.
3. To prepare pork, combine brown sugar and next 7 ingredients (through red pepper) in a small bowl, stirring well; rub mixture evenly over pork. Place pork on grill rack coated with cooking spray. Grill 20 minutes or until a thermometer registers 155° (slightly pink), turning once. Let pork stand 10 minutes. Cut pork crosswise into 1/2-inch-thick slices. Serve with sauce.
8 servings (serving size: 3 ounces pork and about 2 1/2 tablespoons sauce)

Nutritional Information
CALORIES 235(25% from fat); FAT 6.5g (sat 2.1g,mono 2.8g,poly 0.7g); IRON 1.8mg; CHOLESTEROL 77mg; CALCIUM 26mg; CARBOHYDRATE 17.6g; SODIUM 569mg; PROTEIN 26.2g; FIBER 1.3g

David Bonom ,
Cooking Light, JUNE 2008

1 comment:

Joelen said...

Looks great Tina!