Sweet and Spicy Pork Tenderloin

Sweet and Spicy Pork Tenderloin

1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground allspice
1/8 teaspoon garlic powder
1/8 teaspoon ground chipotle chile pepper
1 pork tenderloin, 11⁄4 pounds; trimmed of visible fat
1 teaspoon extra-virgin olive oil
2 tablespoons honey
1 tablespoon garlic, minced
1 1/2 teaspoons hot-pepper sauce

Preheat the oven to 350°F.

Lightly mist a small roasting pan or ovenproof skillet with olive oil spray. Set aside.

In a small bowl, combine the cumin, cinnamon, salt, black pepper, allspice, garlic powder, and chipotle pepper.

Rub the pork evenly with the olive oil. Then rub evenly with the spice mixture until coated. Cover loosely with plastic wrap. Refrigerate for 15 minutes.

Meanwhile, in a small bowl, combine the honey, garlic, and hot-pepper sauce. Whisk to mix. Set aside.

Set a large nonstick skillet over medium-high heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to lightly mist with olive oil spray. Place the pork in the pan. Cook for 1 minute per side, or until browned on all sides.

Transfer to the prepared pan. With a basting brush, evenly coat the pork with the reserved honey mixture. Roast the tenderloin in the oven for 16 to 18 minutes, or until a thermometer inserted in the center reaches 160°F and the juices run clear.

Remove from the oven. Cover the pork loosely with aluminum foil. Let stand for 10 minutes. Transfer the pork to a cutting board. Holding a knife at a 45° angle, cut into thin slices. Serve immediately.

Chicken Thigh Fricassee with Mushrooms and Rosemary

Chicken Thigh Fricassee with Mushrooms and Rosemary

4 tablespoons olive oil, divided
5 ounces fresh mushrooms, sliced
4 cloves garlic, peeled and halved
2 tablespoons fresh rosemary, chopped
1 pound chicken thighs
salt and freshly ground black pepper to taste
1/4 teaspoon crushed red pepper flakes
3/4 cup dry white wine
12 cherry tomatoes
12 Nicoise olives
Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in mushrooms, and cook until soft. Remove to a plate.

Wipe out skillet, and heat 2 tablespoons olive oil over medium-high heat. Place garlic, rosemary, and chicken thighs in hot oil. Season with salt and pepper. Cook, turning chicken, until chicken and garlic are well browned.

Return mushrooms to skillet, and sprinkle red pepper flakes over chicken. Pour in white wine, scraping the bottom of the skillet with a wooden spoon. Cook about 3 minutes.

Reduce heat to low; cover, and simmer gently for 1 hour.

Sprinkle tomatoes and olives over chicken, return cover, and cook about 5 minutes more.

Grilled Steak With Garlic-Yogurt Marinade

Grilled Steak With Garlic-Yogurt Marinade

1  cup plain yogurt
1⁄4 cup chopped fresh parsley
2  tablespoons lemon juice
1  tablespoon paprika
1  tablespoon minced garlic
1  teaspoon salt
4 (4 -6 ounce) beef steaks
1⁄4 cup mayonnaise

In small bowl mix yogurt, parsley, lemon juice, paprika, garlic and salt.
Divide mixture in half. Place steaks in mixture and place all in a ziplock bag. Turn to coat.
Refrigerate at least 1 hour or overnight.
Stir mayonnaise into remaining mixture; cover and refrigerate.
Remove steaks from marinade; discard marinade. Grill steaks over medium heat for 7-10 minutes per side, for medium rare.
Serve with remaining sauce

Greens and Andouille

Greens and Andouille

1 pound spicy, bitter greens such as mustard, collards or dandelion greens
2 tablespoons extra-virgin olive oil
3/4 to 1 pound andouille sausage, chopped or crumbled, par-cooked or fresh
1 medium onion
1/2 cup chicken stock
2 tablespoons cider or wine vinegar
Sprinkle sugar
Salt and freshly ground black pepper
Nutmeg, freshly grated

Heat a pan with a few inches water over medium heat. Bring to a boil, season with salt, to taste, and add the bitter greens. Cook for a few minutes, then drain and reserve.

Heat the extra-virgin olive oil in a large skillet over medium to medium-high heat and add the andouille. Brown the crumbles or the chopped cooked sausage, then add the onions and cook until softened, about 5 minutes. Stir in the stock and add the bitter greens. Heat through for a few minutes, then douse with vinegar, and season with sugar, salt, pepper and nutmeg, to taste. Transfer to a serving bowl and serve.

Pork Fajitas

Pork Fajitas

1 pepper, plus 1 teaspoon sauce from a can of chipotle chile in adobo (see Tips)
1 clove garlic, minced
1/2 cup orange juice
3 tablespoons lime juice
1 tablespoon red-wine vinegar
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
8 ounces pork tenderloin, (see Tips), trimmed
1 small green bell pepper, cut into 1-inch-wide strips
1 small red bell pepper, cut into 1-inch-wide strips
1 small red onion, cut into 1/2-inch-thick rounds
2 teaspoons canola oil
4 6-inch or two 10-inch flour tortillas, preferably whole-wheat, warmed (see Tips)
1/4 cup nonfat sour cream
1/4 cup prepared salsa

Combine chipotle chile and sauce, garlic, orange juice, lime juice, vinegar, oregano, cumin, salt and pepper in a blender or mini food processor; blend or process until the chipotle is chopped and the mixture is relatively smooth. Pour into a sealable plastic bag, add pork and seal, squeezing out any excess air from the bag. Turn to coat with the marinade. Refrigerate at least 1 hour and up to 8 hours.

Preheat grill to high or heat a large indoor grill pan over high heat. Remove the pork from the marinade (discard marinade). Grill the pork, turning occasionally, until an instant-read thermometer inserted diagonally into the center of the meat registers 145°F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.

Lightly brush bell peppers and onion with oil. Grill until lightly browned and soft, turning once, 3 to 7 minutes. (If using a grill pan, you may need to grill the vegetables in two batches.) Let cool on a cutting board.

Thinly slice the pork and chop the onion. Toss the onion, peppers and pork together.