Cumin spiced pork tenderloin with root vegetables

A cooking class I took while living in San Francisco called “Food of Spain” inspired this dish. The combination of the cumin and garlic complement the pork nicely. Served over roasted root vegetables, this dish is simple enough for a weeknight meal, but creates an elegant enough presentation to serve to dinner guests.

PREP TIME

20 minutes

COOKING TIME

45 minutes

YIELD

4-6 entree-sized portions

1 tablespoon cumin

1 tablespoon coriander

1 tablespoon granulated garlic or garlic powder

1 teaspoon sea salt

Black pepper to taste

2 pork tenderloins

2 tablespoon bacon fat (or other cooking fat)

2 onions, chopped into large slices

4 parsnips, peeled and chopped

2 cloves fresh garlic, smashed

1 large orange, peeled and segmented

Seeds of 1 pomegranate (approximately 1/4 cup) (optional)

SIDE NOTE

This dish pairs nicely with Roasted Brussels with Fennel (recipe here).

FODMAP FREE?

Omit the onion and garlic, and substitute carrots for the parsnips.

NUTS

EGGS

NIGHTSHADES

FODMAPS

Preheat oven to 375^°F.

In a small mixing bowl, combine the cumin, coriander, granulated garlic, sea salt, and black pepper.

Using paper towels, pat the pork tenderloins dry, and apply the spice blend to the meat generously to create a crust. Heat a large skillet over medium-high heat, and melt the bacon fat. Place the pork tenderloins in the skillet, and sear on all sides for approximately 2 minutes per side.

Place the onions, parsnips, garlic, orange segments, and pomegranate seeds in a large roasting dish, topped by the seared pork tenderloins. Roast for 30-40 minutes or until the internal temperature of the pork tenderloins reaches 145^°F. If you need to continue to roast the vegetables until they are soft, simply remove the pork and set it aside on a cutting board to rest while the vegetables finish roasting for another 10-15 minutes.

Slice the tenderloin on the bias (diagonally) and serve over the vegetables.

chorizo meatballs

This recipe is simple if you make the Chorizo Spice Blend (recipe here) ahead of time and keep it on-hand for a quick weeknight dinner. These are also great as an appetizer at a party or as a meal served over Mashed Faux-Tatoes (recipe here).

PREP TIME

10 minutes

COOKING TIME

20-25 minutes

YIELD

1 dozen meatballs

1 lb ground pork

2 tablespoons Chorizo Spice Blend

1 tablespoon apple cider vinegar

CHANGE IT UP

Substitute beef or a combination of ground pork and chicken. Double or triple the recipe and make extras for leftovers or to freeze for later use.

NUTS

EGGS

NIGHTSHADES

FODMAPS

Preheat oven to 425^°F.

In a medium-sized mixing bowl, mix the ground pork, spices, and apple cider vinegar with your hands until well combined and the spice mixture looks evenly dispersed.

Form the meat into a dozen 1-ounce meatballs, and then place in an oven-safe baking dish or on a baking sheet. Bake for 20-25 minutes.

grandma barbara’s stuffed mushrooms

My grandma used to make a big spread of appetizers every holiday, and I always requested her stuffed mushrooms. The original recipe calls for breadcrumbs, so this is an adaptation, but don’t worry—the tops of these get crispy even without the grains.

PREP TIME

20 minutes

COOKING TIME

30 minutes

YIELD

3-4 entree-sized portions / 12 mushrooms

1 dozen baby Portobello
mushroom caps, cleaned

1 tablespoon bacon fat
(or other cooking fat)

1/4 cup bell pepper, minced

1/4 cup yellow onion, minced

1 lb ground pork sausage (use ground pork plus Italian Sausage blend, recipe here)

2 cups spinach, finely chopped or processed

1 clove garlic, grated

CHANGE IT UP

Substitute ground turkey for the pork. Stuff 4 large Portobello caps instead of 12 baby mushrooms.

NIGHTSHADE FREE?

Leave out the bell peppers.

NUTS

EGGS

NIGHTSHADES

FODMAPS

Preheat oven to 450^°F.

Place the mushrooms on a baking sheet with the “cup” side facing down, and bake for 10 minutes or just enough to allow some of the moisture to release from the mushrooms. Do this before or while you prepare the filling mixture.

In a large skillet over medium heat, melt the bacon fat, and place the bell peppers and yellow onions in the pan, sautéing until the onions are clear and soft. Add the sausage to the pan, and cook it until little or no pink meat remains (approximately 5 minutes), stirring occasionally to break up any large chunks of meat.

Add the spinach and garlic, and combine together in the pan. Spoon the mixture into each of the mushroom caps, and place them back onto the baking sheet.

Bake for approximately 20 minutes or until golden brown on top.

thanksgiving stuffing meatballs

If you’ve ever wished you could eat something that tastes like Thanksgiving any time of the year without cooking a whole feast, here’s your chance! These tiny pork meatballs pack all the flavor of the season and are perfect with the Simple Cranberry Sauce (recipe here) for dipping.

PREP TIME

20 minutes

COOKING TIME

25-30 minutes

YIELD

24, 1 ounce meatballs

2 lb ground pork

2 tablespoons Italian Sausage Spice Blend (recipe here)

2 teaspoons butter, bacon fat, or coconut oil

1/4 cup onion, finely chopped

1/4 cup celery, finely chopped

1/4 cup carrot, grated or shredded

1/4 cup chestnuts, finely chopped (use walnuts or pecans if
chestnuts are not available)

SIDE NOTE

Make these into patties instead of meatballs to freeze and save for future breakfasts that are quick and easy!

NUTS

EGGS

NIGHTSHADES

FODMAPS

Preheat oven to 425^°F.

In a medium-sized mixing bowl, combine the pork and Italian Sausage Spice Blend until the spices are well incorporated evenly throughout the meat.

In a large skillet over medium heat, melt the butter, bacon fat, or coconut oil. Place the onions, celery, and carrots in the pan, and sauté until the onions and celery appear translucent. Add the chestnuts, and continue to cook for another 2 minutes.

Set the onion, celery, carrot, and chestnut mixture aside to cool until you can touch it comfortably. Then, combine the mixture with the meat, and form the pork into 24 meatballs.

Place the meatballs in an oven-safe dish or on a baking sheet, and bake approximately 25-30 minutes or until cooked all the way through.

Дата добавления: 2015-11-14