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Pork Tenderloin with Italian Herbs

It’s been just too hot to do much this week – although against better judgement, David and I did start cleaning out the garage in anticipation of a new cement floor. To stay ahead of mealtimes, I’ve done a little extra cooking so that I can just re-heat and mix-n-match the leftovers.

That being said thought I share some of the low-fat recipes we’ve been enjoying.

Pork Tender Loin with Italian Herbs

  • Pork tender loin sliced into single serving portions (about 1″ thick)
  • Olive Oil
  • Garlic power
  • Onion Powder
  • Italian Seasoning
  • Thyme
  • Salt
  • Pepper
  1. In a heavy skillet, heat enough olive oil to very thinly cover the bottom.
  2.  Place the tenderloin slices into the pre-heated skillet and then sprinkle them with the spices. You can pretty much season to taste – no set amount or spice . . . and, if you don’t like something …. like garlic – don’t use it.
  3. Allow the portions to brown and then turn over.
  4. Continue cooking until browned on other side; they’re ready to serve or refrigerate for later.

 

Fettuccine Alfredo – low fat

A really tasty side dish for the pork tenderloin above is Fettuccine Alfredo – low fat.  This is one of my favorite recipes from the Healthy Homestyle Cookbook  available from Amazon for under $10.00 This recipe cuts the calories per serving by about 50% and cuts the fat content from 44g (traditional) to 13g (healthy style).

And, if you’re watching your cholesterol, an original recipe would typically have around 139mg of cholesterol,  while this recipe only has 35mg. Best part, it tastes just as good as the ‘richer ingredient’ version.

You’ll need:

  • 12 Ounces fettuccine
  • 1 Cup evaporated skim milk
  • 1/2 Cup half-and-half
  • 2 Tablespoons butter (cut these into small pieces)
  • 1-1/2 Cups grated fresh Parmesan cheese
  • 2 Tablespoons snipped fresh chives (green onions work well if you don’t have chives)
  1. Cook pasta according to directions.
  2. In the meantime, in a medium sized saucepan heat the milk, half-and-half and butter over medium heat until the butter is melted and the liquid is hot (not boiling).
  3. Gradually stir in 1-1/4 cups of the Parmesan cheese. Continue to cook (and continue stirring) until the cheese has melted.
  4. To this mixture add the cooked and drained pasta. Toss until well coated.
  5. Serve by sprinkling some of the remaining Parmesan cheese over the top along with some chives to garnish. (Serves 6)

Leftovers

If you have any leftovers, both of these can be used for other meals. I like to use the leftover meat sliced and stir-fried with broccoli, onions and a little soy sauce. It’s extra good if you have a packet of  Chinese stir-fry seasoning to add in – just adds a little more flavor.

The Fettuccini noodles are really good re-heated and served with shrimp that have been sauteed in butter and garlic.

If you like more ‘sauce’ with your shrimp, give this a try. 

Once you’ve cooked the shrimp,  remove them to plate and to the same pan with the garlic/butter, add a little chicken broth (about 1/2 cup)  along with enough corn starch (1-2 teaspoons) to get the thickness you like.   Cook this sauce over medium-low heat, stirring continuously until thickened. 

You can adjust the sauce recipe to make more sauce if you like, but  be careful – if you add in too much chicken broth and corn starch, you’ll loose that nice buttery-garlic flavor. 

This recipe also works well with sliced chicken breast if you don’t like shrimp.

Update. . . . After a week of light scattered rain showers and some un-cooperative equipment, they got the hay baled. Got a good cut this time – and thought you’d like to see how big the rolls are.

And, don’t forget you can calculate the value of your gold jewelry before you sell it using the free online tools at Gold Coins-Silver Bullion.   Don’t do like a lady we heard about and take your jewelry to the pawn shop and get $7.00 for your 14K gold ring!!  That’s criminal.

6 comments to Pork Tenderloin with Italian Herbs

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