Robin Miller's Recipes for Busy Moms
March 13, 2007 — -- Main Recipe: Balsamic Roasted Pork Tenderloin
Ingredients:
Cooking spray
2 two-pound pork tenderloins, trimmed of silver skin if necessary
Salt and freshly ground black pepper
¼ cup balsamic vinegar
2 tablespoons honey
2 tablespoons Dijon mustard
2 teaspoons chopped fresh thyme
Directions:
1. Preheat the oven to 400 degrees.
2. Coat a shallow roasting pan with cooking spray. Place the pork in the prepared pan and season the top and sides with salt and pepper.
3. In a small bowl, whisk together the vinegar, honey, mustard, and thyme. Spoon the mixture all over the pork, then roast until an instant-read thermometer inserted into the thickest part reads at least 160 degrees (pork may still be pink in the center and that's OK, so long as the temperature is right,) about 45 minutes, basting every 15 minutes if possible.
4. Let the pork stand for 10 minutes before slicing one-third of it crosswise into 1-inch-thick slices. Serve the sliced pork for this meal and refrigerate the leftovers up to 3 days, or freeze up to 3 months.
Morph Number 1: Pork Fried Rice
Ingredients:
4 teaspoons peanut oil, divided
2 large eggs, slightly beaten
½ cup chopped onion
½ cup shredded carrots
3 cloves garlic, minced
1 cup quick-cooking white rice
¼ cup hoisin sauce
2 cups reduced-sodium chicken broth
1 ½ cups diced leftover pork (page 72)
½ cup frozen green peas
Salt and freshly ground black pepper
Directions:
1. Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the eggs and cook, stirring frequently, until cooked through and scrambled, 3 to 5 minutes. Remove the eggs to a plate and keep warm.
2. To the same skillet, still over medium heat, heat the remaining 2 teaspoons oil. Add the onion, carrots, and garlic and cook until softened, about 2 minutes. Add the rice and cook for 1 minute, stirring constantly to coat with the oil. Add the hoisin and stir to coat the rice. Add the broth, pork, and peas and bring to a boil. Remove from the heat, cover, and let stand until the liquid is absorbed and the rice tender, about 5 minutes. Fluff with a fork and season to taste with salt and pepper.
3. Transfer the fried rice to individual plates. Chop the cooked egg into small pieces and sprinkle over the rice just before serving. Serves 4.
Morph Number 2: Pork Sloppy Joes
Ingredients:
3 cups leftover pork (page 72: about 1 pound)
One 14-ounce can petite-cut diced tomatoes
½ cup ketchup
1 tablespoon Dijon mustard
1 teaspoon liquid smoke seasoning
1 teaspoon dried basil
1 teaspoon chili powder
1 teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup frozen corn kernels
4 kaiser rolls
Directions
1. In a large saucepan, combine the pork, tomatoes, ketchup, mustard, liquid smoke, basil, chili powder, cumin, salt, and pepper; Set the pan over medium heat, bring to a simmer, and simmer for 5 minutes. Add the corn and simmer 5 minutes to heat through.
2. Spoon the mixture onto rolls and serve hot. Serves 4.