Main Course Recipes : Apple Stuffed Pork Tenderloin

Ingredients :

2 pork tenderloins about 1 pound each
2 cups fresh apples, cored and diced
1 carrot, shredded
1 small onion, finely chopped
One third cup pecan, chopped
Salt and pepper to taste
1/4 cup apricot preserves

Cut each pork tenderloin lengthwise about two-thirds of the way through. Flatten out with a meat mallet to about one quarter inch thick. Combine apples, carrot, onion, pecans and salt and pepper together and mix well. Place equal amounts in each tenderloin and spread out. Roll up tenderloins and secure with toothpicks. Bake at 375 degrees for about 30 minutes. Spread apricot preserve on top of each tenderloin and bake an additional 10 - 15 minutes or until pork is fully cooked. Slice and serve.

Tips : Use low sugar apricot preserves. Pork tenderloin is some of the leanest meat you can eat so you are already ahead of the game with this recipe.

Black Bean and Rice Salad

Ingredients :

4 cups chicken broth
1 cup long grain white rice
1 cup wild rice
2 15-oz. cans black beans, drained
One quarter cup olive oil
2 garlic cloves, minced
1 tsp. chili powder
One quarter tsp. curry powder
One half cup cilantro, chopped
Salt and pepper to taste

Bring chicken broth to a boil in a large saucepan. Add both types of rice and reduce heat, then cover and cook for about 25 - 30 minutes or until chicken broth is absorbed. Stir in black beans, olive oil, garlic, chili powder, curry powder, cilantro and salt and pepper. This dish may be served warm or chilled.

Tips : Use fat free chicken broth.

Green Bean, Hazelnut and Goat Cheese Salad

Ingredients :

2 pounds fresh green beans, washed and trimmed
6 oz. goat cheese, crumbled
Two thirds cup chopped hazelnuts
One quarter cup red onion, sliced
Two thirds cup olive oil
One half cup red wine vinegar
2 cloves garlic, minced
Salt and pepper to taste

Steam green beans until crisp-tender. Remove from heat and allow to cool. Combine beans, cheese, hazelnuts, and onion together in a large bowl. In a cruet, combine olive oil, vinegar, garlic and salt and pepper and shake well. Pour over green bean mixture and toss. Chill until ready to serve. This salad presents very well and is also very tasty. With the onions, slice them very thin and then soak them in cold water for about 25 minutes before adding them to the salad. This will help tone down the strong onion flavor.

Tips : Goat cheese is pretty low in fat already.