Spiced Pork Tenderloin with Maple-Chipotle Sauce | Maple Corn Bread | Glazed Carrots with Lemon

Spiced Pork Tenderloin with Maple-Chipotle Sauce | Maple Corn Bread | Glazed Carrots with Lemon

Tonight’s dinner rocked! The main dish had a ton of flavor – the sauce was perfectly spicy and sweet. The maple syrup really paired nicely with the chipotles.

Spiced Pork Tenderloin with Maple-Chipotle Sauce

Spiced Pork Tenderloin with Maple-Chipotle Sauce
Cooking Light March 2008

The smokiness of adobo sauce calls for a robust Grade A Dark or Grade B maple syrup.
½ teaspoon salt
½ teaspoon dried thyme
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon freshly ground black pepper
⅛ teaspoon ground allspice
2 (1-pound) pork tenderloins, trimmed
2 teaspoons olive oil
1 can (7-ounce) chipotle chiles, canned in adobo sauce
½ cup maple syrup
3 tablespoons fat-free, less-sodium chicken broth
1 ½ tablespoons cider vinegar
1. To prepare pork, combine first 6 ingredients; sprinkle evenly over pork. Place in a large zip-top plastic bag; seal and refrigerate 3 hours.

2. Preheat oven to 375°.

3. Remove pork from bag. Place pork in a roasting pan; drizzle with oil. Bake at 375° for 30 minutes or until a thermometer inserted in center of pork registers 155°. Remove pork from pan; cover and let stand 10 minutes.

4. To prepare sauce, remove 2 teaspoons adobo sauce from can of chiles; reserve remaining chiles and sauce for another use. Add 2 teaspoons adobo sauce, syrup, broth, and vinegar to roasting pan, scraping pan to loosen browned bits. Cook over medium heat 5 minutes, stirring constantly. Remove from heat. Place pork in pan, turning to coat. Remove pork from pan, reserving sauce in pan. Cut pork into 1/2-inch-thick slices. Strain sauce through a fine sieve into a bowl; serve with pork.

Yield: 8 servings (serving size: 3 ounces pork and about 1 tablespoon sauce)

Nutritional notes:
CALORIES 201 (23% from fat); FAT 5.1g (sat 1.5g,mono 2.6g,poly 0.6g); PROTEIN 23.9g; CHOLESTEROL 74mg; CALCIUM 23mg; SODIUM 229mg; FIBER 0.3g; IRON 1.8mg; CARBOHYDRATE 13.8g

MacGourmet Rating: 5 Stars

Maple Corn Bread

Maple Corn Bread
Cooking Light March 2008

A preheated cast-iron skillet is essential to create a crisp crust and moist interior.
1 ⅓ cups all-purpose flour (about 6 ounces)
⅔ cup stone-ground cornmeal
2 teaspoons baking powder
¾ teaspoon salt
1 cup plain low-fat yogurt
⅓ cup maple syrup
¼ cup butter, melted
2 large eggs, lightly beaten
Cooking spray
1. Preheat oven to 425°.

2. Place an 8-inch cast-iron skillet in preheated oven for 10 minutes.

3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, and salt in a large bowl, stirring with a whisk. Combine yogurt, syrup, butter, and eggs, stirring with a whisk. Add yogurt mixture to flour mixture; stir just until moist (batter will be thick).

4. Remove pan from oven; coat pan with cooking spray. Spoon batter into preheated pan, smoothing top with a spatula. Bake at 425° for 20 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool in pan on a wire rack 10 minutes.

Yield: 10 servings (serving size: 1 wedge)

Nutritional notes:
CALORIES 187 (30% from fat); FAT 6.3g (sat 3.4g,mono 1.7g,poly 0.4g); PROTEIN 4.8g; CHOLESTEROL 56mg; CALCIUM 115mg; SODIUM 341mg; FIBER 1.8g; IRON 1.5mg; CARBOHYDRATE 27.9g

MacGourmet Rating: 4 Stars

Glazed Carrots with Lemon

Glazed Carrots with Lemon
The Silver Spoon

4 Servings

1 ¾ pounds carrots, fairly thickly sliced
3 tablespoons butter
2 pearl onions, chopped
½ lemon, grated rind and strained juice
1 teaspoon sesame seeds
1 sprig fresh flat-leaf parsley, chopped
olive oil, for drizzling
salt and pepper

Put the carrots in a bowl, add water to cover and a pinch of salt and let soak for 15 minutes, then drain. Melt the butter in a pan, add the onions and cook over low heat, stirring occasionally, for 5 minutes. Add the lemon juice and rind and cook for a few minutes more, then add the carrots, season with salt and pepper and cook for a further 10 minutes. Meanwhile, dry-fry the sesame seeds in a heavy skillet for a few seconds until they give off their aroma. Remove the pan of carrots from the heat, transfer to a warm serving dish and sprinkle with the parsley and sesame seeds. Drizzle with olive oil and serve.

MacGourmet Rating: 5 Stars

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