Salsa Verde Pork Tenderloin Recipe
PIN IT!Hi FRIENDS!! I’ve missed your faces! How are you? I’m currently typing this on the hotel’s computer since there is no wifi in our room. I know. Also, I’m 7 glasses deep in champagne. So, if this reads like a drunk person, well, I am. So yeah. I’m on vacation.
Since I’m clearly incapable of typing a post, I’m going to give it away to the AMAZING Liz of the Lemon Bowl. She’s sharing a salsa verde pork tenderloion recipe that I want to eat. right now. Liz, you rock.
Hello Everyone! My name is Liz and I am visiting from my healthy food blog, The Lemon Bowl. The mission of my blog is to share delicious food that just so happens to be healthy. As you can probably guess, I use a lot of lemons to add flavor and brightness without a lot of extra calories. Throw in garlic, olive oil and salt and we’ve got ourselves a party.
To say that I am geeked about guest posting on Claire’s beautiful blog is a complete understatement. As a fellow healthy food blogger, her website, recipes and photography are a constant source of inspiration. Even more thrilling: I will be meeting Claire in person this Fall at Taste of Michigan, a food blogging event in my home town of Grand Rapids, MI!
Today I am sharing a recipe inspired by a recent visit to my local farmer’s market. Here in Michigan, we do not take the growing season for granted. As soon as spring hits, my weekly menus are designed around whatever I discover at the market. One of the easiest and most affordable ways to live a healthy lifestyle is to cook with the freshest, most seasonal ingredients possible. If you’re using produce at the peak of its freshness, there is very little required to transform it into a delicious dish that just so happens to be healthy.
My Salsa Verde Pork Tenderloin was inspired by tomatillos, jalapenos and cilantro grown just a few miles away. It pairs perfectly with pork tenderloin but would be just as delicious on beef, fish or chicken. Heck, I could have eaten the entire marinade with a spoon. .
Salsa Verde Pork Tenderloin
Serves 6
Ingredients:
- 2 lbs pork tenderloin
- 6-8 medium tomatillos – husked and rinsed
- 1 jalapeño – whole
- 2 tbs olive oil – divided
- 1 tbs kosher salt
- Fresh black pepper
- Zest and juice of one lime
- 2 cloves garlic – peeled ½ c
- fresh cilantro plus extra for garnish
Directions:
- Pre-heat broiler and place tomatillos and jalapeño on broiler pan. Drizzle with 1 tablespoon of the olive oil and season with a good pinch of kosher salt and black pepper. Use fingers to coat veggies evenly and broil for 5 minutes until skin starts to blacken and blister. Flip veggies and broil additional 4-5 minutes.
- Remove from pan and place in a blender or food processor. Add remaining salt, garlic, cilantro, lime zest and juice. Begin processing and slowly add remaining tablespoon of olive oil. Puree until smooth; let cool. Optional: Reserve portion of salsa to serve with cooked pork.
- Place pork tenderloins in a large resealable plastic bag or glass dish. Once salsa verde has cooled down, pour over pork to coat and marinade for 30 minutes or up to 24 hours overnight. To cook: pre-heat grill on medium-high heat. Remove pork from the bag and place on the center of the grill. Throw out remaining marinade left in bag. Grill pork 14-16 minutes, turning every 2 minutes, until tenderloins reach internal temperature of 140 degrees. Let pork rest 10 minutes before slicing. (It will continue to cook.) Garnish with extra cilantro and serve with reserved salsa verde.
Nutritional Information (per serving):
Calories: 236
Fat: 10.1 grams
Carbohydrates: 3.3 grams
Fiber: 9 grams
Protein: 32.2
Weight Watchers Points: 5
Claire
Tags:healthy pork recipes, lemon bowl, pork tenderloin recipes, verde recipes healthy recipes
Peach Baked Oatmeal Recipe
As you read this, I’m on my way to the airport for a secluded Caribbean getaway. I’m going to try my very best to stay unplugged. Of course, given my slight addiction to Instagram, that may be harder said than done. However, I’m going to try my darndest. So, while I prep my busy mind for a vacation away from the world, Stephanie is going to share a beautiful peach baked oatmeal recipe! Take it away, Steph!
Hi everyone, Steph here from Eat Your Heart Out. I’m so glad to be here guest posting for Claire today! One of the things that Claire does an awesome job of is really balancing healthy and indulgent recipes, or finding clever ways to make indulgent recipes actually good for you. So when I started thinking about what I was going to make for this here little post, one recipe instantly came to mind: Peach Crisp Baked Oatmeal.
I don’t think it’s any secret that one of the best ways to jumpstart a healthy day is with a healthy, filling breakfast, and baked oatmeal is one of my personal favorites. Why do I love it? Let me count the ways:
- Oatmeal is stupid good for you. It’s choc-full of awesome things like fiber and antioxidants, and can help lower cholesterol, stabilize blood sugar, and enhances your immune response to infection.
- It’s quick to make. This recipe can be pulled together in 30-40 minutes, start to finish.
- It reheats well. Sometimes I like to make it on a Sunday afternoon and reheat it throughout the week. It makes for a quick breakfast – 1-2 minutes in the microwave is all you need – that will keep you feeling full all morning. You can even portion it out ahead of time into containers to take to work.
- Everyone likes it. I have yet to make this for someone who hasn’t enjoyed it. (That includes traditional oatmeal-haters…really!)
- It’s versatile. While I often make it with dried cranberries and apples, you can add just about any seasonal fruit you like.
For this batch, I took advantage of the end-of-summer supply of peaches, and to give it a little extra something special, I topped it off with a streusel topping, just as you would a peach crisp. Now, if you are looking for a recipe with no added fat, you could certainly leave off the crisp topping (which is still a delicious option, to be sure), but the crisp topping really takes this baked oatmeal from awesome to downright out-of-this-world.
It makes a healthy breakfast feel just a little more special and indulgent. This is the perfect end-of-summer weekend breakfast to make for someone special – or just you!
Peach Crisp Baked Oatmeal
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Makes 1 8×8-inch pan, to serve 4-6
Ingredients:
For the oatmeal:
- 2 ¼ cups rolled oats
- ½ cup wheat germ
- ¼ cup brown sugar
- 1 ½ teaspoons cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups almond milk
- 2 tablespoons light agave nectar
- ½ cup unsweetened applesauce
- 1 egg
- 1 teaspoon vanilla
- 2 large peaches, peeled and diced
For the crisp topping:
- ¼ cup flour
- ¼ cup rolled oats
- ¼ cup + 1 tablespoon brown sugar
- pinch of salt
- 2 tablespoons unsalted butter, chilled and cut into pieces
- heaping ¼ cup chopped pecans
Directions:
- Preheat oven to 350 degrees. Lightly grease an 8×8-inch baking dish; set aside.
- Prepare the oatmeal: In a large bowl, combine the oats, brown sugar, cinnamon, baking powder and salt.
- In a medium bowl, whisk together the milk, agave, applesauce, egg and vanilla. Add to the dry ingredients and stir until combined. Fold in the peaches and pour into the prepared pan.
- Prepare the topping: In a medium bowl, combine the flour, oats, brown sugar and salt. Using a pastry cutter or two knives, cut the butter into the dry ingredients until the butter is well mixed and resembles pea-sized pieces. Stir in the pecans.
- Sprinkle the topping over the oatmeal. Bake for about 25 minutes, or until the oatmeal is set and the topping is beginning to brown around the edges.
Low-sugar Strawberry Basil Margaritas
Hellloo from Portland! I’m rushing around (what a shocker there, right?) so I don’t have a whole lot of time. BUT, I couldn’t leave you on Friday without a post, now could I? And what better way to kick off the weekend than with a MARGARITA! Made with strawberries AND basil. I know.
I know. It looks nuts. And trust me, I got the same look from my husband. But, don’t judge it based on it’s weirdness. Give it a little sip and trust me, you’ll be a convert in 2 seconds flat.
A few weeks ago, Foodbuzz sent me some Sweet N’ Low packets and told me to “make something magical” with them. Well, they didn’t use those exact words, but you catch my drift. Given the sad, pathetic fact that I’ve still only shared one cocktail recipe on here, I thought well shoot, it’s time to give y’all a tasty libation. And the fact it’s Friday makes it even more perfect.
This is the perfect happy hour drink b/c it’s not only delicious (and booze filled) it’s low in sugar too! I only used one and one half little packets of sweet n’ low to balance out the tartness of the strawberries. I mean, really, that’s it! Unlike some of the margaritas you get at restaurants, these aren’t overly sweet or filling. Plus, the bold flavor of the basil pairs so well with the tart sweetness of the strawberries and the luscious flavor of the pomegranate tequila.
I think you should make a batch of these right now. I mean, it’s 5 o’clock somewhere, right? Your colleagues won’t mind and I certainly won’t judge you.
Low-sugar Strawberry Basil Margarita
Serves 2.
Ingredients:
- 2 cups strawberries, stems removed
- 1 1/2 packets sweet n’ low
- 1/4 – 1/3 cup pomegrante infused tequila
- 5 fresh basil leaves, chopped
- 1 tablespoon lemon juice
- 1 cup of ice
Directions:
- Place strawberries, ice, tequila, basil leaves and sweet n’ low in a blender. Blend on low until smooth. Add additional basil or tequila to taste. Enjoy!
Nutritional information per margarita:
Calories: 140
Fat: 0.5 grams
Carbohydrates: 13 grams
Fiber: 0 grams
Protein: 1 gram
Weight Watchers Points: 2
This post was sponsored by Daily Buzz Food and I was given packets of Sweet N Low to play with and will receive a stipend. However, my opinions are always my own 🙂
Gluten-free Pumpkin Muffins Recipe
You know that feeling when you’re so exhausted you could literally sleep for days on end? Or where you feel at any moment you are just going to keel over in a twitching fit of exhaustion? Yeah, that about sums up my current state. Between jet lag and Vegas (if you’ve been there, you know), I’m like a walking zombie. Pair that with a FULL to the brim workload and another trip this weekend, you get the equation for a breakdown. BUT. let’s hope that doesn’t happen. Instead, let’s talk about something full of joy and awesomeness, a gluten-free pumpkin muffins recipe.
I know, nay-sayers, “it’s too early for pumpkin.” “SUMMER ISN’T OVER YET!” “I’m not ready for pumpkin recipes.” Guess what? I don’t care 🙂 I love pumpkin. I eat pumpkin year round, not just during the fall when it’s in season and trendy. Pumpkin is my jam. Muffins are my peanut butter. Add the two together and you have one awesome sandwich. Please forgive me, I know not what I say.
I’m always a little hesitant about using gluten-free flour. Mainly because one of my good friends is allergic to gluten and tells me most of them taste that crap. She gets her flour DELIVERED to her house from some fancy bakery in NYC b/c the local kinds she finds don’t hold together. But, given I received a bag of gluten-free all-purpose flour from the amazing people at Bob’s Red Mill, I thought I had to give it an honest college try.
As you can tell by the extremely moist, mout-watering, fluffy and delicious muffin staring back at you, my experiment was a RAVING success. And not just to myself or my husband who have little to no idea about gluten-free foods. To my good friend who came over and gobbled them up! A-freakin’-WIN.
“I’d like to first thank God, you know, for bringing me here. Then, of course, to the academy for giving me the chance to make such an awesome muffin. And to my mom and dad, who like totally always inspired me.”
I’m going to stick my face under the coffee spout now. kthanksbye.
Gluten-free Pumpkin Muffins
Yields about 12 muffins. Recipe adapted from Bob’s Red Mill.
Prep time: 10 minutes
Cook time: About 20 – 22 minutes
Ingredients:
- 1/4 cup sugar
- 1/4 cup + 1 tablespoon brown sugar
- 1 teaspoon baking soda
- 2 eggs
- 1/4 cup canola oil
- 1/4 cup unsweetened applesauce
- 1 cup pumpkin puree (NOT pumpkin pie mix)
- 7/8 cup gluten-free flour (or 3/4 cup + 2 tablespoons)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon gluten-free vanilla extract
- Dash of salt
Directions:
- Preheat oven to 350 degrees F. Grease a 12 cavity muffin pan with nonstick cooking spray and set aside.
- Mix flour, salt, pumpkin pie spice and baking soda together in a medium bowl. In another bowl, beat or whisk the sugars, oil, applesauce and eggs together. Add in pumpkin puree and whip until fully combined. Stir in vanilla. Carefully pour the dry ingredients into the wet ingredients and mix well. Add additional spice or sugar to taste.
- Fill muffin cavities about 3/4 the wall full. Then bake for 20 – 22 minutes, or until golden brown. Let cool slightly and enjoy!
Nutritional information per muffin:
Calories: 110.75
Fat: 5.75 grams
Carbohydrates: 13.5 grams
Fiber: 2.5 grams
Protein: 2.2 grams
Weight Watchers Points: 3
Vegas in Photos
Hi friends. To say I’m exhausted would be the biggest understatement of the year. But, no time for sleep. I have TONS of work to do this week, another trip this weekend (IFBC!) and yet another trip next week! I get back from IFBC on Sunday and leave for St. Martin on Tuesday. Just call me George Clooney b/c I feel like I’m up in the air for the rest of my life. Sadly no new recipes over here (maybe tomorrow?) so I wanted to share bits of my Vegas trip through photos 🙂 Before we get to that, though, be sure to stop by Peanut Butter and Peppers and The Healthy Bites to show them some love for Skinny Bitch Tuesdays!
Those are literally just a handful. I have 10,000 more to edit for work. Happy Tuesday!
Claire
Tags:aureole, charlie palmer, cupcakes, Fleur restaurant, Hubert Keller, Las Vegas restaurants, stripsteak, Vegas, Vincent Pilon
