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:
- Cut pork crosswise into 16 pieces
- Combine flour, 1 tablespoon sugar, salt, cumin, cardamom, and pepper; rub evenly over pork.
- Combine 1 tablespoon sugar, raisins, juice, vinegar, and capers, stirring until sugar dissolves.
- Heat oil in a large nonstick skillet over medium-high heat. Add pork; cook 2 minutes. Turn pork over; cook 1 minute.
- 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
I got the latest issue of Cook’s in the mail today and sat right down and looked it through before I had to head back to work. There’s a chocolate layer cake recipe in there that they developed after baking something like 130 cakes. God, I do love that publication! They also have a saucepan review that’s quite illuminating.
I should really subscribe to that. I have a couple of the compilation cookbooks, but not the magazine.
I bet it’s fun to be the friends and family of the people who work there. There have to be tons of leftovers, and probably most of them are pretty darn good.
If you’re serious about subscribing, my friend Marcia recommends getting a subscription to their online presence. Searchable database of recipes going back a number of years, apparently. And all the product reviews and everything else in one place. It would be handy. Do you have space in your kitchen for a laptop?
Oh my lord, yes. In fact, I need to invent a crumb-cover for my laptop, since that’s how I do practically all my recipe-related cooking. I like cookbooks for literature, but I don’t often use them for actual cooking.
The exception is the Cook’s Illustrated pie crust. I haul the compilation for that, because it turns out well every time.