Pork Tenderloin Morph Recipes

Courtesty of Robin Miller, slightly adapted
*Third recipe for Pork Sloppy Joes omitted- we made it once & never again.  It wasn't awful just sharing my favorites here :)

Main Dish: Balsamic Roasted Pork Tenderloin



Ingredients
Cooking spray
2, 2 pound pork tenderloin, trimmed if necessary (I use a pork loin if that’s what I have)
Salt & fresh ground pepper
¼ c balsamic vinegar
2 Tbsp honey
2 Tbsp Dijon mustard
2 t chopped fresh thyme or ½ t dried


Directions:
1. Preheat oven to 350 degrees F.
2. Coat a 9x13 glass baking dish with cooking spray. Place pork in pan and season with salt and black pepper.
3. In a small bowl, whisk together other ingredients. Spoon over meat. Roast until instant read thermometer reads 160 degrees F or about 45 minutes, basting every 15 minutes if possible.
4. Let the pork stand 10 minutes before slicing. While I understand the importance of this step, it’s always the hardest one for me to personally observe.
5. Serve 1/3 as sliced tenderloin with side dishes. Cut the remaining meat in to 1 inch slices and refrigerate up to 3 days or freeze up to 3 months. (This is according to the actual recipe. I tend to put all leftovers in to the second dish in which case, I dice the remaining meat and store.)
*I served with my first attempt at baked potatoes made in the slow cooker.  Wash, halve (optional), coat with olive oil & kosher salt, wrap in foil, place in slow cooker for 4-5 hours on high or 8 hours on low.  They were perfectly done.  Needed a bit of extra seasoning and some butter for topping but otherwise extremely happy with the outcome!



Second Dish: Pork Fried Rice

Ingredients:
4 tsp peanut oil, divided
2 large eggs
1 tsp onion powder (or ½ cup diced onion)
1 cup frozen peas/carrots mix
3 cloves garlic, minced
1 cup quick cooking brown rice
¼ cup hoisin sauce
2 cups reduced fat, low sodium chicken broth
1 ½ cup diced leftover pork
salt & fresh black pepper to taste
Low sodium soy sauce, optional


Directions:
1. Heat 2 tsp of peanut oil in large skillet over medium heat. Add eggs, scrambled, and cook, stirring frequently until cooked through. Set aside and keep warm (I just stick them in the microwave with a paper towel over them).
2. In the same skillet, heat remaining oil. Sauté the onions and garlic until tender.Add the rice and cook 2 minutes, stirring frequently coating rice with oil. Add the broth, pork, peas and carrots, and bring to boil. Remove from heat, cover and let stand until the liquid is absorbed and rice is tender- refer to rice packaging for time estimate. Fluff with fork and season with salt and pepper.
3. Chop egg in to small pieces and top over 4 individual portions of rice just before serving.
NI: 470 cals, 243 g fat, 160 mg chol, 746 mg sodium, 28 g total carbs, 4 g fiber, 32 g protein