Caribbean-Style Pork Tenderloin

I'm all for spicy food. Everyone in my house likes it, even my 2 1/2 yr old! So when I read this recipe I thought it would be a good it.

It was easy too!

Serves 4

Grated zest and juice of 1 orange

Grated zest and juice of 1 lime

1 tbsp olive oil

2 garlic cloves, minced

2 tsp ground cumin

1/2 tsp salt

1/4 tsp black pepper

Pinch Cayenne

1 (1lb) pork tenderloin, trimmed

1. Combine orange zest and juice, lime zest and juice, olive oil, garlic, cumin, salt, pepper, and cayenne in large zip-close plastic bag; add pork. Squeeze out air and seal bag; turn to coat pork. Refrigerate, turning bag occasionaly, at least 2 hours or up to overnight.

2. Preheat oven to 450F

3. Lightly spray roasting pan with nonstick spray. Place tenderloin in pan; drizzle marinade over top. Roast 5 minutes. Reduce oven temperature to 350F and roast until instant-read thermometer inserted into center of tenderloin registers 160F for medium, 15-18 minuts. Transfer to cutting board and let stand 5 minutes. Cut into 12 slices.

Per serving (3 slices) 130 grams: 176 Cal, 7g Total Fat, 2 g Sat Fat, 0g Trans Fat, 65mg Chol, 342 mg Sod, 5g Total Carb, 2 g Total Sugar, 1g Fib, 23g Prot 27mg Calc.

Happy Cooking!

Ragu Bolognese

Yesterday (February 1st, 2011) was the first day since last Thursday that I have felt like eating or even cooking anything. I probably have blown my weight loss since last week, because of not feeling well I have just been grabbing whatever has been handy to eat. NOT GOOD!

I tried to stay on track all day, and it just didn't work. So I countered it and did a bit of a work out. Tonight though I am going to be going to a Zumba class! I need to spice up my workout routines, and I don't have the money to buy a gym pass at this moment. So for $10 tonight I get to try something new!

Again, it was Tuesday...lol...which meant I could try something new to eat and not have to worry about my husband crinkling his nose up at it. So I made Ragu Bolognese...or Spaghetti.

This dish was not that spectacular. I didn't even really enjoy it. I like my spaghetti sauce to stick to the noodles...this did not. Even when it thickened up a bit, it still didn't stick. It was tasty, don't get me wrong. But I think I will stick to my regular spaghetti routine.

Here is the recipe:

Serves 6

2 tsp olive oil

1/4lb lean ground beef (7% fat or less)

1/2 cup of dry white wine

1 onion, chopped

1 carrot, chopped

1 celery stalk, chopped

1/2tsp dried oregano

1/2 tsp salt

1/8 tsp black pepper

1 (28 oz) can petite diced tomatoes

1/2 cup low fat (1%) milk

1/2 lb whole wheat spaghetti

1/4 cup grated Parmesan cheese

1) Heat oil in large deep nonstick skillet over medium-high heat. Add beef and cook, breaking it apart with wooden spoon, until browned, about 5 minutes. Add wine and cook, stirring until evaporated. Stir in onion, carrot, celery, oregano, salt, and pepper; cook, stirring occasionally, until onion is softened, about 5 minutes. Stir in tomatoes with their juice; bring to a boil. Reduce heat and simmer, sitrring occasionally, until slightly thickened, about 12 minutes. Stir in milk and cook, sitrring, until creamy and thickened, about 5 mintues longer.

2)Meanwhile, cook spaghetti according to package directions, omitting salt if desired; drain well.

3) Add pasta and Parmesan to skillet and cook, tossing, until heated through, about 2 minutes longer.

Per serving (about 1 cup) 288grams:

298 Cal, 6g Total Fat, 2g Sat Fat, 0g Trans Fat, 38mg Chol, 595 mg Sod, 38g Total Carb, 8g Total Sugar, 7g Fib, 20g Prto, 112mg Calc.

PointsPlus value: 7

I know that it looks like a lot of spaghetti in the picutre, but I measured it out....that's 1 cup!

Happy Cooking!