Ellise
02-06-2003, 12:22 PM
Endive filled with goat cheese and walnuts
Makes about 8 servings
1/3 cup coarsely chopped walnuts
2 tablespoons honey, divided
1/4 cup balsamic vinegar
3 tablespoons orange juice
16 Belgian endive leaves (about 2 heads)
1 (11-ounce) can mandarin oranges
1/3 cup crumbled goat cheese or blue cheese
1 tablespoon minced fresh chives 1
/4 teaspoon cracked black pepper
Preheat oven to 350 degrees. Spray a baking sheet with cooking spray.
Combine walnuts and 1 tablespoon honey. Spread honey-covered walnuts on prepared baking sheet and bake 10 minutes, stirring after 5 minutes. Remove nuts from the oven and set aside.
In a small saucepan over medium-high heat, combine remaining 1 tablespoon honey, vinegar and orange juice and bring to a boil. Cook until the mixture has reduced to 3 tablespoons, about 5 minutes, then set aside.
Fill each endive leaf with 2 mandarin orange sections and crumble on about 1 teaspoon each cheese and walnuts. Arrange on a serving plate and drizzle the endive with the warm honey and vinegar mixture. Sprinkle with chives and season with pepper.
Per serving: 95 calories (43 percent from fat), 5 grams total fat (1 gram saturated), 8 milligrams cholesterol, 11 grams carbohydrates, 4 grams protein, 45 milligrams sodium, 4 grams dietary fiber.
Honey-mustard pork tenderloin with spinach
Makes 6 servings
1 pound pork tenderloin
1/4 cup stone-ground mustard
2 tablespoons honey
1 tablespoon sherry or white wine vinegar
For the sauce:
2 tablespoons honey
1 tablespoon sherry vinegar or white wine vinegar
3/4 cup fat-free, reduced-sodium chicken broth
1/4 cup sherry
2 tablespoons minced shallots
1 tablespoon stone-ground mustard
6 cups fresh leaf spinach, rinsed and patted dry Place pork,
1/4 cup mustard,
2 tablespoons honey and
1 tablespoon sherry or vinegar in a large sealable plastic bag and let marinate in refrigerator at least 2 hours. Remove pork from the bag, reserving the marinade.
Pour reserved marinade and sauce ingredients into a saucepan and bring to a boil over medium-high heat. Reduce heat to medium and cook 15 minutes. Set aside.
Prepare a hot fire in a charcoal or gas grill. Grill pork tenderloin about 4 minutes on each of four sides, or until a meat thermometer registers 160 degrees. Cover tenderloin loosely with foil and let sit 10 minutes before slicing.
Add 1/4 cup sauce to the spinach in a large skillet over medium-high heat and toss until spinach wilts. Divide spinach among 6 plates. Top with slices of grilled pork tenderloin. Pass remaining sauce at the table.
Per serving: 172 calories (18 percent from fat), 3 grams total fat (1 gram saturated), 49 milligrams cholesterol, 15 grams carbohydrates, 19 grams protein, 284 milligrams sodium, 1 gram dietary fiber.
Makes about 8 servings
1/3 cup coarsely chopped walnuts
2 tablespoons honey, divided
1/4 cup balsamic vinegar
3 tablespoons orange juice
16 Belgian endive leaves (about 2 heads)
1 (11-ounce) can mandarin oranges
1/3 cup crumbled goat cheese or blue cheese
1 tablespoon minced fresh chives 1
/4 teaspoon cracked black pepper
Preheat oven to 350 degrees. Spray a baking sheet with cooking spray.
Combine walnuts and 1 tablespoon honey. Spread honey-covered walnuts on prepared baking sheet and bake 10 minutes, stirring after 5 minutes. Remove nuts from the oven and set aside.
In a small saucepan over medium-high heat, combine remaining 1 tablespoon honey, vinegar and orange juice and bring to a boil. Cook until the mixture has reduced to 3 tablespoons, about 5 minutes, then set aside.
Fill each endive leaf with 2 mandarin orange sections and crumble on about 1 teaspoon each cheese and walnuts. Arrange on a serving plate and drizzle the endive with the warm honey and vinegar mixture. Sprinkle with chives and season with pepper.
Per serving: 95 calories (43 percent from fat), 5 grams total fat (1 gram saturated), 8 milligrams cholesterol, 11 grams carbohydrates, 4 grams protein, 45 milligrams sodium, 4 grams dietary fiber.
Honey-mustard pork tenderloin with spinach
Makes 6 servings
1 pound pork tenderloin
1/4 cup stone-ground mustard
2 tablespoons honey
1 tablespoon sherry or white wine vinegar
For the sauce:
2 tablespoons honey
1 tablespoon sherry vinegar or white wine vinegar
3/4 cup fat-free, reduced-sodium chicken broth
1/4 cup sherry
2 tablespoons minced shallots
1 tablespoon stone-ground mustard
6 cups fresh leaf spinach, rinsed and patted dry Place pork,
1/4 cup mustard,
2 tablespoons honey and
1 tablespoon sherry or vinegar in a large sealable plastic bag and let marinate in refrigerator at least 2 hours. Remove pork from the bag, reserving the marinade.
Pour reserved marinade and sauce ingredients into a saucepan and bring to a boil over medium-high heat. Reduce heat to medium and cook 15 minutes. Set aside.
Prepare a hot fire in a charcoal or gas grill. Grill pork tenderloin about 4 minutes on each of four sides, or until a meat thermometer registers 160 degrees. Cover tenderloin loosely with foil and let sit 10 minutes before slicing.
Add 1/4 cup sauce to the spinach in a large skillet over medium-high heat and toss until spinach wilts. Divide spinach among 6 plates. Top with slices of grilled pork tenderloin. Pass remaining sauce at the table.
Per serving: 172 calories (18 percent from fat), 3 grams total fat (1 gram saturated), 49 milligrams cholesterol, 15 grams carbohydrates, 19 grams protein, 284 milligrams sodium, 1 gram dietary fiber.