Monday, January 4, 2010

Happy New Year!

Happy New Year everyone! After weeks of overloading on extra carbs and tons of sugary desserts, it's time to lay off the binge eating and get back to a regular, healthy routine. To end the holiday weekend, I wanted to cook a full, well balanced meal. I've had a pork roast in my freezer for some time now, so it was time to finally use it.

Herbed Pork Roast and Cranberry Chutney with Veggie Mash and Mushrooms!
(Yup, it's a mouthful...but definitely more than a belly full!)

Herbed Pork Roast Recipe:
2 - 1/2 pound pork loin roasts
2 tbsp Herbs de Provence (I used McCormik's all-purpose seasoning as a substitute.)
1 tbsp onion powder
1 tbsp light brown sugar
2 tbsps extra virgin olive oil
1 tbsp lemon juice
1 teaspon crushed garlic (appx 2 small cloves, minced)
salt and ground black pepper

1) Preheat oven to 350 degrees.

2) In a small bowl, stir together herbs de Provence, onion powder, light brown sugar, olive oil, lemon juice and garlic. Place the pork roast in a shallow roasting pan or baking dish. Season with salt and pepper and then rub with the herb mixture.

3) Cook roast for 30 minutes per pound, or until internal temperature reaches 165 degrees F on an instant-read thermometer. (Roast will continue to cook up to 170 degrees F out of the oven.) Remove from oven, cover with foil and let rest for 10 minutes before slicing.

Cranberry Chutney Recipe:

1 (16 oz) can of whole cranberry sauce
1 tsp Herbs de Provence (or McCormik's all-purpose seasoning as a substitute.)
1/4 tsp crushed garlic (appx 1 clove, minced)
1 tsp lemon juice.

In a medium bowl, combine all chutney ingredients and stir well. Cover and set aside until ready serve.

Veggie Mash Recipe:
3 baking potatoes
1 cup coarsely chopped cauliflower
1/2 cup sliced carrot or 1/2 cup additional cauliflower
1/4 light dairy sour cream
1/4 tsp salt
2 tbsp Parmesan cheese

1) In a medium sauce pan cook potato, cauliflower and carrot, covered, in enough boiling water to cover for 15 to 20 minutes, or until tender. Drain.
2) Mash with potato masher or beat with an electric mixer on low speed.
3) Add sour cream and salt. Mash or beat until combined. Season with salt and black pepper and top with Parmesan, if desired.

*This dish is a great healthy addition to the meal! Adding cauliflower and carrot to the classic mashed potatoes fortifies them with extra vitamins.

Mushroom Recipe:
8 oz container of fresh mushrooms
2 tbsp salted butter
2 cloves of garlic
1/4 chopped red onion

1) Heat 1 tbsp of butter on medium-high heat until melted. Add garlic and heat until fragrant.
2) Add 1/2 the mushrooms and 1/2 the onion to pan and saute until golden brown.
3) Remove from pan and place in a bowl, covered.
4) Repeat steps 1 and 2 with remaining ingredients. Once second batch of mushrooms is golden brown, toss in 1st batch for about 1 minute to reheat.
These aren't the healthiest mushrooms, but paired with the veggie can't feel bad about it. ;)

Herbed Pork Roast with Cranberry Chutney recipe courtesy of Sandra Lee at Food Network. Veggie Mash Recipe courtesy of Better Home & Garden New Cookbook: Prizewinning Recipes.

No comments:

Post a Comment