Posts Tagged ‘eating well’

Spice-Rubbed Pork Tenderloin With Sweet and Tangy Watermelon Salad

May 11th, 2010

Pork Tenderloin with Watermelon Salad

Week 1, Day 1 of My Eating Well Challenge. This meal was absolutely fantastic. The pork was super-juicy and the flavor of the rub did not overpower that of the pork. The only thing it needed was more salt. But it is the watermelon salad that is going to become a household recipe. If you invite me to a barbecue this summer, it’s what I’ll be bringing. It is bright and interesting, savory, sweet and refreshing.








Spice-Rubbed Pork Tenderloin
From The Essential EatingWell Cookbook
View the recipe and nutr
itional info. at EatingWell.com.
Makes 6 servings.

The bright fresh taste of a watermelon and cucumber salad makes a sensational counterpoint to the fiery spice crust on this succulent pork tenderloin. It’s important to brown the meat before roasting, since this cut cooks too quickly for the surface to brown and caramelize in the oven. Grill enthusiasts may omit the stove-top browning (Step 3) and grill the tenderloins over medium heat, covered, for 20 to 25 minutes.

2 teaspoons brown sugar
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/4 teaspoon coarse sea salt or kosher salt
2 teaspoons chile-garlic sauce
2 teaspoons extra-virgin olive oil, divided
1 1/2 pounds pork tenderloin, trimmed
4 cups Sweet & Tangy Watermelon Salad (recipe follows)

1. Preheat oven to 375°F. Line a baking sheet with foil.

2. Mix sugar, coriander, cumin, salt, chile sauce and 1 teaspoon oil in a small bowl to form a smooth paste. Rub the paste over the pork.

3. Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the pork; cook, turning occasionally, until browned on all sides, about 3 minutes. Transfer to the baking sheet.

4. Roast the pork until just cooked through, 20 to 25 minutes (an instant-read thermometer inserted in the center should register 155°F). Let stand, loosely covered with foil, for 5 minutes. (Note, my tenderloin was thin – it only took about 15 minutes in the oven, so watch carefully. -taetopia)

5. Meanwhile, make Sweet & Tangy Watermelon Salad. Carve the pork into 1/2-inch-thick slices. Serve with the watermelon salad.

Sweet & Tangy Watermelon Salad
From The Essential EatingWell Cookbook
View the recipe and nutritional info. at EatingWell.com.
Makes about 4 cups.

2 tablespoons rice vinegar
2 1/2 teaspoons sugar (I cut this to 2 teaspoons. -taetopia)
2 cups diced seeded watermelon
2 cups diced cucumber
1/2 cup chopped fresh cilantro
1/4 cup unsalted dry-roasted peanuts, toasted

Stir together vinegar and sugar in a medium bowl until the sugar almost dissolves. Add watermelon, cucumber and cilantro; toss gently to combine. Just before serving, sprinkle with peanuts.

My Eating Well Challenge

May 10th, 2010

The EatingWell Cookbooks

EatingWell Magazine and EatingWell.com have been my go-to resources to find easy, nutritious recipes for several years. I particularly like their recipes because the ingredients are real food; no sugar-substitutes or ingredient-laden packaged items. Plus, I know from experience that their recipes work.

I own every one of their cookbooks, except the diabetes book, but for some reason I don’t cook from them. EatingWell offers almost all the recipes from their cookbooks and magazines on their website; an absolutely incredible library at one’s fingertips. I will sometimes browse the site, shop on the way home, and cook in the evening. But between traffic and lines at the market, my family sometimes doesn’t eat until well after 8PM, and by that time I’m completely exhausted.

I thought I’d try something I haven’t done in a while: Plan a week’s worth of meals. It is clear that the unhealthiest way to eat is on-the-fly. By dinnertime, one is scrounging for ingredients or relying on take-out. So on Sunday, while drinking my morning coffee, I dusted off The Essential EatingWell Cookbook, the first one of their publications I owned, and picked out four recipes to make for the week. I found that leafing through the book presented me with more options at once, as opposed to waiting for each page to load on my computer. I liked it. Besides, I love leafing through cookbooks. What a nice thing to do on a Sunday morning!

I made a shopping list, went to the supermarket, and am now the proud owner of the ingredients for four dinners for my family (with leftovers for lunches, I hope).

If this goes well, I’ll move on to another book next week and another the week after, until I finish cooking from each EatingWell book I own. Of course, this adventure will be interspersed with other recipes, book and restaurant reviews, and items of note, as usual. Stay tuned!

Update: July 14, 2010 – Lessons from Cooking at Home and My Eating Well Challenge

The recipes (*=favorite recipes):

Spice-Rubbed Pork Tenderloin with Sweet and Tangy Watermelon Salad*

Ham & Cheese Stuffed Chicken Breasts

Roasted Peppers Stuffed with Kale and Rice

Vegetarian Reubens with Russian Dressing*

Apple, Sauerkraut, Cheddar & Ham Quesadillas*

Cheese Tortellini with Spinach & Asparagus

Sauteed Chicken Breasts with Creamy Chive Sauce

Five Spice Chicken & Orange Salad*

Turkey Mini Meatloaves*

Warm Chicken Sausage & Potato Salad*

EatingWell’s Pepperoni Pizza

Ham & Swiss Rosti*

Chicken “Fried” Steak & Gravy

Beef & Portobello Mushroom Stroganoff

EatingWell’s Baked Macaroni & Cheese*