2 pork tenderloins, about 1 lb. each
1 tablespoon paprika
2 teaspoons each: onion powder and garlic powder
1 teaspoon each: dried oregano, basil leaves, thyme leaves
1 teaspoon each: sea salt, and white pepper
1 tablespoon cooking oil
½ cup beef broth
1 tablespoon apple cider vinegar
1 tablespoon butter
Minced parsley, to serve
Preheat your oven to 400°F (200 C°).
Pat dry the pork tenderloins with paper towels.
Mix the paprika, onion powder, garlic powder, herbs, salt, and pepper together in a small bowl. Rub this spice mix over all sides of the pork.
Heat the oil in a large frying or cast iron pan over medium-high heat. Add the pork, sear on all sides until brown, about 2-3 minutes per side. Remove the pan off the heat.
Place the pork into a baking dish.
Return the pan to the heat and add the beef broth to deglaze the pan. Scrape the bottom of the pan to remove any stuck-on bits then boil for 1 minute until it reduces to about ¼ cup. Pour this sauce over the pork.
Pour the apple cider vinegar over the pork then dot the top with the butter. Cover the baking dish with plastic wrap and then with foil.
Bake for 20-25 minutes, or until an insert thermometer reads a temperature of 145°F (63°C). Let the pork rest for 5 minutes before slicing into 1/4 inch thick rounds.
6 Servings: 5 slices or ⅙ of the recipe, calories: 227kcal, carbohydrates: 1g
1 bunch thin asparagus spears, trimmed
3 tablespoons olive oil
1 ½ tablespoons grated Parmesan cheese
1 clove garlic, minced
1 teaspoon sea salt
½ teaspoon ground black pepper
1 tablespoon lemon juice (Optional)
Preheat your oven to 400°F (200 C°).
Place asparagus into a mixing bowl; drizzle with olive oil and toss to coat. Sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange asparagus in a single layer in a baking dish.
Bake in the preheated oven (along with the pork) until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
6 Servings: 123kcal Calories, 11g Fat, 5g carbohydrates, 3g Protein
Sautéed Spinach & Mushrooms
2 large bunches spinach, about 1 pound
3 oz Shiitake mushrooms sliced
3 oz cremini mushrooms sliced
3 tablespoons of unsalted butter
2 tablespoons extra virgin olive oil
3 cloves garlic, sliced
Salt and white pepper to season
Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat, soaking and draining. Put the spinach in a salad spinner to remove any excess moisture.
To clean the mushrooms, take a wet paper towel and gently wipe off any dirt from the mushrooms. Refrain from rinsing the mushrooms because they absorb water easily and when cooked they will turn out too chewy. Slice as desired.
In a large skillet over medium heat, heat the butter and olive oil. Once hot, add in the shiitake mushrooms. Let them sit on medium heat and do not touch them for about 3 minutes. This will create some nice caramelization around the edges of the mushrooms. Stir and cook for 2 more minutes.
Add the garlic an continue to sauté for 1 minute longer.
Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple of spatulas (or tongs) to lift the spinach and turn it over in the pan, so you coat more of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for additional minutes until all moisture has evaporated.
Salt and pepper to taste
Reserve warm while pork roasts.
Servings 6: 152 kcal Calories, 7g Fat, 11.1g carbohydrates, 4.8g Protein
4 tablespoons butter
1 lb large shrimp, 21-25* count size, peeled, deveined and tails removed if desired
salt and pepper to taste
1 teaspoon Italian seasoning
2-3 teaspoons minced garlic the juice of one lemon
1 tablespoon chopped parsley
Place the butter in a large pan and melt over medium high heat. Add the shrimp and season with salt, pepper and Italian seasoning.
Cook for 3-5 minutes, stirring occasionally, until shrimp are pink and opaque.
Add the garlic and cook for one more minute.
Stir in the lemon juice and parsley, then serve.
Servings 6: 215 kcal Calories, 12g Fat, 0.9g carbohydrates, 23g Protein
*21-25 count size refers to the size of the shrimp, this refers that is will take 21 to 25 shrimp to make the pound. This the most popular count for shrimp, while others are as U10 (fewer than 10 per lb.) 16-20 or 30-35 for cooking with, smaller shrimp such 35-50 are used for popcorn shrimp and 100-150 as salad shrimp.
Lemon Butter Sauce
¼ cup unsalted butter, cut into pieces
1 garlic clove, grated
¼ teaspoon sea salt
2 tablespoons lemon juice
Freshly ground black pepper
Parsley, for garnish
Pinch red pepper flakes, optional
Melt the butter in a small saucepan over low heat. Add the garlic and salt and cook for 1 minute. Remove from the heat and add the lemon juice. Season with freshly ground pepper and sprinkle with parsley and red pepper flakes, if using.
Servings 6: 393 kcal Calories, 26g Fat, 3.1g carbohydrates, 31g Protein
Place an even amount of the spinach/mushroom sauté in the center of 6 plates. Place on top an equal amount of asparagus, then top that with the pork. Place 4 shrimp on top of the pork and ladle the sauce over, serve at once.