Monday, January 18, 2010

Pork Loin 2 Ways and Winter Salad with Roasted Beets and Citrus Reduction Dressing

Since the packages of pork tenderloins actually have two in them, I decided to try out a couple different recipes. One I chose because I had lots of fresh grated parmesan leftover from the spaghetti carbonara, the other because I had peach preserves on hand and thought it would go well with pork. Both are from

Parmesan Pork Tenderloin is in the skillet on the left, and Spicy Peach-Glazed Pork Chops is in the skillet on the right.

We both loved the parmesan version, but neither of us really cared for the peach. I love peaches and most things peach-flavored but I just don't think I like the combo of cinnamon and sweetness on meat. The parmesan got a nice crispy crust and was excellent. It will definitely be going in the keeper file.

We also had a salad from the Dec 2009 Cooking Light:

Winter Salad with Roasted Beets and Citrus Reduction Dressing

Rich has never had beets and it was questionable as to whether or not he would try or like it, but he did try it and he didn't hate them...success! The recipe calls for goat cheese which neither of us care for so I bought feta, but then forgot to use it. I also just used regular red leaf lettuce instead of the Boston lettuce/watercress/radicchio combo in the recipe. I tried to tell him that the shallots in the dressing were like a bigger bulb of garlic but he wasn't buying it. He said "those taste like onions" so we had to strain the shallots out, but the dressing was still great.

Here are the beets after roasting and removing the stems and roots. You then peel and slice them.
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1 comment:

  1. I made the Cooking Light salad and really liked it.