Glazed Pork Medallions
•1 ¼ pounds pork tenderloin, trimmed
•1 tbsp olive oil
•¼ cup balsamic or Rice wine or white wine vinegar
•2 tbsp honey
•1 tbsp Dijon mustard
Cut pork tenderloin into one inch rounds. Heat oil in large skillet on medium heat.
Meanwhile preheat oven to 375 degrees, and spray a baking sheet with nonstick cooking spray.
Sauté medallions one minute per side, then transfer to baking sheet.
Whisk vinegar, honey and mustard together in a small bowl. Generously brush medallions with glaze.
Cook in oven for 10 minutes.
De-glaze the pan with a little white wine and a little butterand serve
Tonight, I’m serving this pork with flat noodles, (with the deglazed juices over the noodles) asparagus garden salad and fresh fruit.
Bones Balsamic Reduction Sauce for Steak
3 cups balsamic vinegar
1⁄3 cup brown sugar
3 tablespoons fresh rosemary, finely chopped
3 garlic cloves, peeled and crushed with the side of a knife
salt and pepper, to taste
3 -4 tablespoons butter
In a small pan combine vinegar, sugar, rosemary, and garlic. Bring to a boil, then reduce heat to low.
Simmer 10-15 minutes to thicken sauce, and reduce by 2/3.
Remove crushed garlic.
Add butter pats one at at time, mixing them each in well. (Butter gives the sauce a nice flavor and sheen).
Drizzle sauce over prepared meat.
So Tonight I’m Grilling Filets with sliced Portobella Mushrooms and scallions, I’ll drizzle the Balsamic reduction sauce over the steak, plating with Oven baked potatoes, garden salad and fresh fruit.
Bacon-Wrapped Smoky Chicken Thighs
4 bone-in, skinless chicken thighs
8 slices of bacon
2 tsp Smoky Spice Blend
Smoky Spice Blend: Ingredients:
1 Tbsp chipotle powder
1 Tbsp smoked paprika
1 Tbsp onion powder
1/2 Tbsp cinnamon
1 Tbsp sea salt
1/2 Tbsp black pepper
Combine all spices in a bowl, then store in a small container.
Preheat oven to 375. Sprinkle the chicken thighs with 1 tsp of Smoky Spice Blend, then wrap each one in 2 strips of bacon. Sprinkle with the remaining Smoky Spice Blend and bake for approximately 40 minutes.
Tonight, I’m serving with Jasmine rice, Lima beans, garden salad and fresh fruit compote.
Orange-Sesame Noodles with Grilled Shrimp
1/4 cup fresh orange juice
3 tablespoons tamari or soy sauce
3 tablespoons peanut butter
2 tablespoons toasted sesame oil
2 teaspoons freshly grated ginger
2 teaspoons grated orange zest
1/4 teaspoon ground cayenne pepper
10 ounce soba noodles or spaghetti
1 cup snow peas
1 carrot, cut into matchsticks
1 1/2 pounds large shrimp, peeled and deveined
1 tablespoon toasted sesame oil
Combine first 7 ingredients in a large bowl.
Boil noodles according to package directions. Before draining, add snow peas and carrot. Let cook 30 seconds.
Drain pasta, peas, and carrot, and toss immediately with orange juice mixture. Set aside.
Brush shrimp with sesame oil, and grill over medium-hot coals 3 to 5 minutes.
Arrange pasta on serving plates, and top with shrimp.
Tonight, I’m plating this noodle & shrimp combo with a garden salad and fresh fruit compote.