pork tenderloin, pear, and cranberry salad

oh my goodness, this was PHENOMINAL!

1 T cider vinegar
1 t dijon mustard
3/4 t brown sugar
1 1/2 t minced garlic, divided
1 1/4 t dried thyme, divided
1 lb ork tenderloin, trimmed and cut crosswise into 1/4 inch thick slices
3/4 t salt, divided
3/4 t pepper, divided
2 T flour
1/4 c olive oil, divided
1/4 cup sliced shallots
1/4 c dried cranberries
1/4 c cranberry juice
6 c baby spinach
1 ripe pear, thinly sliced


1. combine vinegar, mustard, sugar, 1/2 t garlic, 1/4 t thyme. set aside.

2. combine pork and remaining 1 t garlic, remaining 1 t thyme, 1/2 t salt, 1/2 t pepper, toss well to coat. sprinkle pork mixture with flour; toss well. let stand 5 minutes.

3. Heat 1 T oil in medium saucepan over medium heat. add shallots to saucepan; cook 3 minutes or until shallots are tender and lightly browned, stirring occasionally. add cranberries and juice; cook until liquid is reduced to 2 T (about 2 minutes). reduce heat to medium low. add vinegar mixture; cook 1 minute. gradually add 1 T oil, remaining 1/4 t salt, and remaining 1/4 t pepper. stirring well with a whisk. cover and keep warm.
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4. heat 1 T oil in a large skilet over medium high heat. add pork to skillet, cook 3 minutes or until browned, turning once. remove pork from skillet. repeat procedure with any remaining pork. toss pork with 1 T warm cranberry mixture.

5. combine spinach and pear in a large bowl. drizzle with remaining cranberry mixture. toss well to coat. arrange about 2 cups spinach mixture on each of 4 plates; top evenly with pork.
from cooking light.



this has to be one of the best meals i've made in a long time! perfect rations, perfectly healthy, and perfectly delicious!!

Open faced sandwiches with ricotta, arugula and fried egg

we had this as a perfect weekend brunch. from cooking light:





4 slices whole wheat country bread
2 c arugula
1 T olive oil
1 1/2 t lemon juice
1/2 t salt
1/2 t pepper
4 eggs
3/4 c part skim ricotta cheese
1/4 c parmigiano-reggiano cheese
1 t chopped fresh thyme

1. toast slices of bread
2. combine arugula, 2 t oil, juice, 1/8 t salt, 1/4 t pepper, toss to combine
3. heat remaining oil or butter over medium heat, fry eggs
4. combine 1/4 t salt, ricotta, parmigiano-reggiano cheese and thyme; spread over bread slices. divide salad and eggs evenly over bread. sprimkle with ramaining 1/8 t salt and remaining 1/4 t pepper.

Ginger Glazed Mahi Mahi

Ingredients

• 3 tablespoons honey (3 T)
• 3 tablespoons soy sauce (3 T)
• 3 tablespoons balsamic vinegar(3T)
• 1 teaspoon grated fresh ginger root (1tsp)
• 1 clove garlic, crushed or to taste (1)
• 2 teaspoons olive oil (2tsp)
• 4 (6 ounce) mahi mahi fillets (4)
• salt and pepper to taste
• 1 tablespoon vegetable oil (1Tbsp)

Directions

1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

This was really yummy. Go lightly on the sauce though bc it is pretty strong and a little bit will go a long way. I served it with jasmine rice and pan fried potato cubes with rosemary and green beans. Then for dessert the boys made us some tasty fruit kabobs.