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Pork Tenderloins with Orange Sections and Brussels Sprout Strips

Melding the sweetness of oranges with the bitter flavor of Brussels sprouts is a winning combination. Never fear if you think you hate Brussels sprouts. This method of cooking them brings out their hidden sweetness. Your view of them as just “baby cabbages” will be altered forever.

MAKES 2 SERVINGS

Preparation time: 10 minutes

Cooking time: 20 minutes

8 ounces pork tenderloin, sliced into ½-inch rounds

2 tablespoons vegetable oil

Salt and freshly milled black pepper

¼ cup finely chopped scallions

¼ cup port wine or medium red wine

1 cup low-sodium chicken broth

1 teaspoon tomato paste

¼ cup chopped orange sections

2 tablespoons grated orange zest

2 tablespoons unsalted butter

Brussels Sprouts Chiffonade with Cumin (see below)

Slice or pound each pork round between sheets of wax paper until ¼ inch thick. Toss the pork rounds in some of the cooking oil. Salt and pepper generously and set aside on a plate. Heat a dry skillet for 2 minutes over medium-high heat. Add the remaining oil and heat for 1 minute. Add the pork rounds and sauté until lightly browned, 1 to 2 minutes on each side. Remove the pork rounds from the pan and place on a warm plate.

Add the scallions to the skillet and cook for 30 seconds. Add the wine, broth, and tomato paste and deglaze the pan, scraping up all of the brown bits that stick to the bottom of the pan. Cook over medium heat for 3 minutes. Stir in the orange sections and orange zest and the butter and return the pork rounds to the sauce with any juices that have accumulated on the plate. Cook for 3 more minutes. Divide the sprouts equally onto two plates. Spoon the pork medallion sauce to the side of the sprouts. Lay the medallions in the sauce, just overlapping the Brussels sprouts. Serve at once.

Nutritional Analysis, including Brussels sprouts: 555 calories, FAT 40 g, PROTEIN 26 g, CARB 15 g, FIBER 4 g, CHOL 108 mg, IRON 3 mg, SODIUM 1,381 mg, CALC 69 mg

Brussels Sprouts Chiffonade with Cumin

2 tablespoons unsalted butter

1 cup Brussels sprouts, sliced into chiffonade (some will fall apart; don’t worry about it)

½ cup chopped onion

¼ teaspoon ground cumin

¼ cup low-sodium chicken broth

Melt the butter over high heat in a large skillet. Stir in the Brussels sprout slices, onion, and cumin and sauté until slightly browned, 3 to 5 minutes. Add the chicken broth, reduce the heat to medium, cover, and cook for 3 more minutes.

Hoisin-Marinated Pork Chops on a Bed of Jicama and Red Cabbage Salad

Though one might assume that hoisin is verboten this recipe demonstrates well our mantra “all things in moderation.” Used carefully, hoisin adds a rich flavor note to the pork. Cook this on an outdoor grill if you wish.

MAKES 2 SERVINGS

Preparation time: 10 minutes

Cooking time: 20 minutes

2 teaspoons hoisin sauce

2 teaspoons rice wine vinegar

2 tablespoons soy sauce

1 teaspoon garlic powder

1 teaspoon sesame oil

Two 6-ounce thick-cut pork chops, bone in

Salt and freshly milled black pepper to taste

1 teaspoon vegetable oil Jicama and Red Cabbage Salad (see below)

1 scallion, including green part, minced, for garnish

1 tablespoon toasted sesame seeds for garnish

Combine the hoisin, vinegar, soy sauce, garlic powder, and sesame oil in a shallow baking dish. Add the pork chops, turning them a few times to coat thoroughly. Set them aside for 5 minutes. Remove the chops from the marinade mixture and drain off the excess. Salt and pepper the chops generously. Preheat a dry cast-iron skillet for 3 minutes over high heat. Add the vegetable oil to the skillet and heat for 1 more minute. Place the chops in the hot oil and cook for 3 to 4 minutes per side for medium-rare or to desired degree of doneness.

Divide the Jicama and Red Cabbage Salad between two plates and top with the chops. Garnish with scallions and toasted sesame seeds. Serve at once.

Nutritional Analysis, includes