I am trying to be better about buying food in season and I've had such a craving for comfort food and Autumn meals that in addition to the stew last week I also tried 2 new (healthy) recipes. Cooking Light's Blue Cheese and Fig Stuffed Pork Tenderloin and Weight Watchers Roasted Carrots and Parsnips. I thought the whole thing was cooked perfectly and to die for. J didn't like the fig seeds because the crunching sound bothered him. I'm starting to think he is inventing reasons to say he doesn't like the food. Just kidding, J! Of course I tweaked the recipes slightly.
Fig and Blue Cheese Stuffed Pork Tenderloin (adapted from Cooking Light)
1 (1-pound) pork tenderloin
1/2 cup dried figs (I used organic Turkish figs-lighter in color), chopped
1/2 cup crumbled reduced fat blue cheese
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon apple jelly, melted in the microwave
- Preheat oven to 450°.
- Slice the pork jelly roll style, cutting to, but not through, other side. Open the halves, laying pork flat. Place pork under wax paper; pound to 1/2-inch thickness using a meat mallet.
- Sprinkle figs and blue cheese over pork, leaving a 1/2-inch margin around outside edges.
- Roll up the pork, jelly-roll fashion, starting with long side. Secure with twine. Sprinkle pork with salt and pepper, and place on a foil-lined broiler pan.
- Bake at 450° for 20 minutes. Brush jelly over the pork. Bake an additional 5 minutes or until a thermometer registers 160° (slightly pink). Let stand for 10 minutes. Discard twine; cut pork into slices.
Roasted Carrots and Parsnips (adapted from Weight Watchers)
8 carrots (I used organic), julienned
2 parsnips, julienned
3/4 tsp dried thyme
1 tsp dried rosemary, crushed by hand
1 1/2 tbsp extra virgin olive oil
- Preheat oven to 425˚F.
- Coat two baking sheets lightly with cooking spray.
- In a bowl place the vegetables, add seasonings and olive oil. Toss to coat.
- Transfer food to baking sheets, using two cooks everything more evenly without crowding.
- Roast for 20 minutes; flip vegetables and roast until vegetables start to caramelize, about 10 more.