Thanks for all the interesting comments as of late, everybody. I really need to comment on people’s blogs more. It’s very enjoyable to read and participate in that kind of discussion.

So I’m back on a healthy lifestyle plan after that Trivia-based long weekend of arteries-be-damneditude. I saw a recipe that looked good on Cookinglight.com that I’m going to try; tonight, however, is orange roughy with pineapple salsa. You don’t want to let your orange roughy sit around too long, or it will get a little too roughy, if you know what I mean.

I might make this tomorrow, though. I’ll post the recipe here in order to thwart those jerks who make you log in as a subscriber before you can get to the recipes. It’s like they don’t want you to misuse their proprietary information. Can you believe the nerve? Well, I’ll show them!

Glazed Pork

(note: I will probable halve this recipe and save the other .5 pork loin for another use, like burritos.)

Ingredients:

• 1 pound pork tenderloin, trimmed
• 1 tablespoon all-purpose flour
• 2 tablespoons brown sugar, divided
• 1/2 tsp salt
• 1/2 tsp grouund cumin
• 1/4 tsp ground cardamom
• 1/8 tsp ground red pepper
• 1/4 cup raisins
• 1/4 cup orange juice
• 3 tablespoons balsamic vinegar
• 2 tablespoons capers
• 1 tablespoon olive oil

Method:

1. Cut pork crosswise into 16 pieces
2. Combine flour, 1 tablespoon sugar, salt, cumin, cardamom, and pepper; rub evenly over pork.
3. Combine 1 tablespoon sugar, raisins, juice, vinegar, and capers, stirring until sugar dissolves.
4. Heat oil in a large nonstick skillet over medium-high heat. Add pork; cook 2 minutes. Turn pork over; cook 1 minute.
5. Add vinegar mixture. Cook 1 minute or until sauce thickens and pork is done.

Yield: 4 servings (serving size: 4 pork pieces and 2 tablespoons sauce)

Nutrition per serving: CALORIES 234(25% from fat); FAT 6.5g (sat 1.5g,mono 3.8g,poly 0.6g); PROTEIN 27.9g; CHOLESTEROL 67mg; CALCIUM 20mg; SODIUM 482mg; FIBER 1g; IRON 2.1mg; CARBOHYDRATE 15.5g