Rustic Gnocchi Pork Tenderloin

 Low Fodmap Rustic Gnocchi Pork Tenderloin

Need: 

Pork Tenderloin
Salt 
Pepper
Garlic Oil (or if not low fodmap, garlic, and olive oil) 

Gnocchi (I use Gluten Free) 
Garlic Oil 

Fresh Tomatoes (4-6 medium sized) chopped OR Canned Whole Tomatoes 
Garlic Oil
little bit of sugar 
Dried Italian Seasoning
Salt and Pepper
Fresh (or dried Oregano) 
White Wine (Dry- Pinot Grigio or Sauv Blanc) 
Pat of Butter 

PORK
Preheat oven to 400 
Brown pork in oven-proof skillet in the garlic oil (sprinkled with salt and pepper)- I used Cast Iron  (3ish minutes each side). Place skillet in the oven 20 minutes (or so) until Meat is 155- let rest. 

Meanwhile....

GNOCCHI & SAUCE 

SKILLET: toast Grocchi on the stove (pan, smidge of oil, medium heat, toss frequently until lightly browned ) 

Same Skillet if you want (after you remove gnocchi) or save time with a 2nd skillet: 
bring garlic olive oil to warm, ALL the chopped tomatoes, and seasoning. Simmer on high to let it reduce a bunch. I made it spicy by adding red pepper flakes. Add in a splash of white wine (or balsamic vinegar or nothing). Let Simmer. When ready to serve, stir in the butter. 

ENJOY all together :) YUM!

recipe to try

 https://thewoksoflife.com/chinese-bbq-pork-cha-siu/

weekly plan

 s: roasted pork tenderloin, pear blue cheese kale salad, baked potatoes, green beans, herbed rolls

m: skinny baked chicken parm, spaghetti, romaine parmesan salad 

t: dr.pepper pork roast sliders, cole slaw, marinated tomatoes, roasted potatoes

w: baboli pizzas (leftover dr.pepper roast bbq with jalapeno and red onions/pepperoni and bacon), chips, carrots 

r: rice krispy chicken, green beans, roasted broccoli, baked potatoes

f: unsure :) 

ROASTED PORK

NEED:
1 Pork Tenderloin
a few cloves of garlic
Rosemary (fresh or dried)
Balsamic Vinegar 2-3 T
Olive Oil 2-3 T
Salt/Pepper

DO:
make small slits into the pork and push a garlic clove into each one (more garlic means you love it more) :)
rub the roast with balsamic vinegar and then oil. Sprinkle with Salt and Pepper. Rub/Pat with rosemary.

place on cookie sheet that is covered with foil. roast in the oven at 500 degrees. Smaller roasts (1 lb) will take 20 minutes or so. Bigger ones take more (40, etc). check temp with a meat thermometer--165 degrees min.

COLESLAW

1 bag slaw mix (small)
mayo
sour cream
apple cider vinegar
beaumounde seasoning
salt
pepper
sugar
dried green chives  

mix. store in fridge to marinade and serve. 

Skinny Chicken Parmesan

Ingredients

• Cooking spray or oil mister
• 3 boneless, skinless chicken breasts (8 ounces each), fat trimmed
• 3⁄4 teaspoon kosher salt
• 1⁄2 cup seasoned whole wheat bread crumbs, homemade (see page 110) or store-bought
• 3 tablespoons grated Parmesan cheese
• 2 teaspoons melted unsalted butter
• 1 tablespoon olive oil
• 2 cups Quickest Marinara Sauce (page 94) or store-bought marinara sauce
• 9 tablespoons part-skim mozzarella cheese

Directions

Preheat the oven to 450°F. Lightly spray a large baking sheet with oil.

Slice the chicken breasts in half horizontally to make 6 cutlets. Season both sides with salt.

In a shallow bowl, combine the bread crumbs and Parmesan. In a small bowl, combine the butter and olive oil. Brush the butter and oil on both sides of the chicken, dredge the chicken in the bread crumb mixture, and put the chicken on the prepared baking sheet. Lightly spray oil on top of the chicken.

Bake until golden on the bottom, about 20 minutes. Turn the chicken over and bake until the center is cooked through and the bottom is golden, 5 to 6 minutes.

Meanwhile, in a large, deep covered skillet, cook the marinara sauce over medium heat until heated through, 2 to 3 minutes.

Place the baked chicken in the skillet and top each piece with 11⁄2 tablespoons of themozzarella. Cover the pan and cook until the cheese melts, 3 to 4 minutes. Serve hot.

Nutrition Information

Serves: 6 | Serving Size: 1/2 chicken breast

Per serving: Calories: 163; Total Fat: 10g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Cholesterol: 27mg; Sodium: 751mg; Total Carbohydrate: 11g; Dietary Fiber: 3g; Sugars: 5g; Protein: 11g

Nutrition Bonus: Potassium: 67mg; Vitamin A: 9%; Vitamin C: 3%; Calcium: 9%; Iron: 4%

HERBED ROLLS

need:
frozen roll dough--thawed (overnight or all day)
melted butter
italian seasoning

do:
cut dough into halves or quarters
dip into hot butter mixed with herbs
layer in a greased bundt cake pan
let raise for 45-60 minutes (covered with a towel)
bake 30-45 minutes 350-375 degrees

DR PEPPER ROAST

pork roast

2-12 oz dr pepper 

1 can chipotle peppers in sauce

chopped onion

salt and pepper

crock pot!

yum!

Pork stir fry

 I used boneless pork chops. I cut them into pretty small then strips. Then I marinated them in sriracha, soy sauce, rice vinegar in a little bit of sesame oil. If you don't want it so spicy eliminate the sriracha :-)

For the sauce...

Asian Hot Sauce (with the green top)--Ethnic Aisle--Few Dashes...1-2 tsp?

Soy Sauce 1/4-1/2 cup

Sesame Oil (Ethnic Aisle) --dash.....a little goes a long way....1/2 tsp?

Corn Starch 1-2 TBS?

Beef Broth or Hot Water with "Quality" Beef Base (1 cup or so) I also add Sriracha or chili paste... But again we like spicy :-)

I get all that ready in a bowl or a measuring cup and let it sit there

Get the Veggies cup up and prepared :) I used orange peppers, red onion, pea pods, matchstick carrots, broccoli, green onions and bok choy. (My Meijer in Greenville doesn't carry bok choy but that's really my favorite) and Fresh ginger and fresh garlic minced.

If you've never cut up bok choy, I cut the leaves separate than the stems. I chop the stems into small pieces like I would celery and the leaves into little ribbons. 

get the skillet or wok  super hot and then add a little olive oil (i used garlic olive oil). Add the ginger and garlic. Sautee for a few minutes but don't let it brown. add the meat along with any of the marinade. Stir fry quickly until it's just barely cooked through and then put in a bowl to rest. In the hot wok at a little bit more oil, start with your hardiest vegetables and start to add the others. Keep the green onion and bok choy until the end. Get them done to your liking and the add the meat and juices back in....add the "sauce"--let thicken with the heat as you stir it.... Burner is still on.  if too thick, add a bit more broth...but small amounts at a time. Stir in the bok choy in the green onions :-) 

serve over HOT jasmine sticky rice (we buy the Mahatma brand)

This makes a ton! :-) of course it depends on how many vegetables etc. My wok was overflowing.

pulled pork

Slow Cooker Pulled Pork
Skinnytaste.com
Servings: 8 • Size: 3 oz pork + 2 tbsp sauce • Old Points: 5 pts • Points+: 5 pt*
Calories: 206 • Fat: 5.5 g • Carb: 12.3 g • Fiber: 0.6 g • Protein: 26.4 g • Sugar: 10.2 g
Sodium: 554.1 mg

Ingredients:

2.5 lb boneless pork loin roast (center cut, trimmed of all fat)
2 tsp red wine vinegar
2 tsp Hickory liquid smoke
1 tsp garlic powder
1 tsp sea salt
1 cup Homemade Kansas City BBQ Sauce

Directions:

Place pork in the slow cooker and season with salt, vinegar, garlic powder and liquid smoke. Cover and set to high 6 hours. Remove pork and transfer onto a large dish; reserve all the liquid into a cup and set aside.


meat calories only--add the bun and slaw :)

bbq pork and cole slaw

Apple Cider Pulled Pork Sandwiches--TB rendition-reinvented from a recipe I have so it works in crock pot

2 cups apple cider (or juice)--DO NOT MEASURE any of the below..............
1/2 cup ketchup
1/2 cup brown sugar
1 1/2 tsp. cumin
1 1/2 tsp. paprika
1 1/2 tsp. garlic powder
1 tsp. kosher salt
1 tsp. cayenne pepper
1/2 tsp. ground black pepper
optional: 4 tbsp. of your favorite barbecue sauce  I used my new FAVORITE: meijer brand carolina bbq sauce--SO TASTY with a vinegar kick
1 medium onion, divided into eighths
2-3 lbs. pork shoulder, all ties removed (I used a pork shoulder butt roast)

put onion on bottom of crock pot 
mix all the other stuff except pork
put pork in crock
dump stuff on top
cover
crock pot it all day
pull meat out
shred
reduce sauce on stove if you want or use store sauce on bbq
serve with sauce on top, next to or mixed into meat
serve on buns or with buns

enjoy



TB coleslaw
1 bag slaw mix (small)
mayo
sour cream
apple cider vinegar
beaumounde seasoning
salt
pepper
sugar
dried green chives  

mix. store in fridge to marinade and serve. 

new recipe to try

http://www.skinnytaste.com/2014/01/crock-pot-balsamic-pork-roast.html

Crock Pot Balsamic Pork Roast
Skinnytaste.com
Servings: 8 • Size: 3 oz pork • Old Points: 5 • Weight Watcher Points+: 5 pt 
Calories: 214 • Fat: 12 g • Carb: 4 g • Fiber: 0 g • Protein: 21 g • Sugar: 3 g
Sodium: 196 mg  • Cholest: 72 mg 


Ingredients:

• 2 pound boneless pork shoulder roast (sirloin roast)
• kosher salt, to taste
• 1/2 tsp garlic powder
• ½ teaspoon red pepper flakes
• 1/3 cup chicken or vegetable broth
• 1/3 cup balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon honey

Directions:

Season the pork with salt, garlic powder and red pepper flakes and place it into the slow cooker. Mix together the broth and vinegar and pour it over the pork, then pour the honey over and set the timer for 4 hours on High or 6-8 hours on Low.

 

Once the pork is cooked and tender (it should shred easily with a fork), remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and put back into the slow cooker and ladle 1/2 cup sauce over the pork and keep warm until ready to eat.

mmmmmmmmmmmm

I forgot how much I LOVE to make Carnitas--dinner tonight was SPECTACULAR! You too can recreate it :)

Need:
Pork butt, shoulder or roast
crockpot
7-9 garlic cloves
oranges (used 2) juiced and some of the zest of one
lime juice (used jarred)
cumin
salt (used kosher)
pepper (used fresh ground)
chili powder

Put everything in the crock pot.
cook.
shred and serve HOT (I put it back in some of the "juice") in tortillas. Corn is best but we had flour tonight. Fresh Guac and Mozzarella (I prefer Chihuahua cheese) on top :) MMMMMMMMM

pulled pork

another one i want to try.....

http://www.asweetpeachef.com/entrees/pulled-pork-sandwiches/

Apple Cider Pulled Pork Sandwiches

2 cups apple cider (or juice)
1/2 cup ketchup
1/2 cup brown sugar
1 1/2 tsp. cumin
1 1/2 tsp. paprika
1 1/2 tsp. garlic powder
1 tsp. kosher salt
1 tsp. cayenne pepper
1/2 tsp. ground black pepper
optional: 4 tbsp. of your favorite barbecue sauce
1 medium onion, divided into eighths
2-3 lbs. pork shoulder, all ties removed (I used a pork shoulder butt roast)
4-6 sandwich buns (try these Egg Bread Buns if you’d like)

Directions

Heat the oven to 350 degrees.
In a large bowl, combine the apple cider, ketchup, brown sugar, optional barbecue sauce and spices and set aside.
Place 1/2 of the sliced onions into the bottom of a 4-6-quart dutch oven. Place the pork shoulder on top the onions. Top the pork shoulder with the remaining onions and then pour sauce over everything. The pork shoulder need not be completely submerged to reach perfect pulled perfection, but you can add a little more apple cider if you’d like at this point.
Cover and place in the oven for 2 1/2 to 3 hours, depending on the size of your pork shoulder. Begin checking for doneness after about 2 hours. When done, the pork will easily pull apart from itself with a fork. Remove the meat and place onto a flat surface.
Place the dutch oven on the stove (or move contents to a large pan) and heat to boiling to thicken. While the sauce boils, pull the pork into shreds using two forks. Take care to remove the pieces of fat. Return the shredded pork to the sauce and cook for an additional 15 minutes.
Serve pulled pork piled high on a sandwich bun or just by itself. Top with some coleslaw if you’d like. It’s really yummy!

recipes

i typed these up for a friend so i figured i should post as well :) i have posted the second two previously but not the amazing pork one! enjoy.

NEED:
1 Pork Tenderloin
a few cloves of garlic
Rosemary (fresh or dried)
Balsamic Vinegar 2-3 T
Olive Oil 2-3 T
Salt/Pepper

DO:
make small slits into the pork and push a garlic clove into each one (more garlic means you love it more) :)
rub the roast with balsamic vinegar and then oil. Sprinkle with Salt and Pepper. Rub/Pat with rosemary.

place on cookie sheet that is covered with foil. roast in the oven at 500 degrees. Smaller roasts (1 lb) will take 20 minutes or so. Bigger ones take more (40, etc). check temp with a meat thermometer--165 degrees min.

Enjoy :) I serve with garlic smashed potatoes and herbed rolls (recipes below.... :) ) and a vegetable

NEED:
red skin potatoes
fat free half and half
garlic cloves
salt

DO:
simmer garlic in 1/2 1/2 until garlic is soft (20 minutes or so) but watch it carefully so the liquid does not scorch
meanwhile, cut the potatoes into quarters and boil with salt until mashable. drain and add to a bowl while hot.
add half and half a little at a time to the potatoes. make sure to add the garlic and mash to your desired consistency. add salt to taste.  they have a wonderful creamy texture!

herbed rolls
need:
frozen roll dough--thawed (overnight or all day)
melted butter
italian seasoning

do:
cut dough into halves or quarters
dip into hot butter mixed with herbs
layer in a greased bundt cake pan
let raise for 45-60 minutes (covered with a towel)
bake 30-45 minutes 350-375 degrees

so odd but oh so tasty!

dinner tonight was a bit odd but OH SO TASTY!

i bought a bacon/black pepper marinaded pork loin. for the boys and josh, i served it with a side of cous cous, corn on the cob, strawberries and bread with olive oil.

for me, i put cous cous on my plate. topped that with a nectarine pico (nectarine, lime juice, jalepeno, red onion, honey, salt) and put the pork on top. MMMMMMM a great mix of sweet, salty and savory! of course i had corn on the cob on the side. yummy!