Roast Pork Tenderloin with Carrots

I made this Everyday Food recipe last night with a few changes. I used two pork tenderloins instead of one loin roast, and I also replaced the wine with chicken stock. The original recipe can be found through the link below.

Roast Pork Loin with Carrots and Mustard Gravy

Ingredients

Serves 4

• 2 pounds carrots, peeled and halved lengthwise if large
• 1/2 pound shallots, peeled and halved if large
• 2 tablespoons fresh rosemary leaves
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 2 pork tenderloins
  
• 3/4 cup chicken stock
  
• 2 tablespoons all-purpose flour
• 2 tablespoons grainy mustard

Directions

1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots, shallots, and 1 tablespoon rosemary with 1 tablespoon oil; season with salt and pepper. Roast for 10 to 12 minutes.
2. Meanwhile, season pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium. Add pork; cook, turning occasionally, until golden brown on all sides, 10 to 12 minutes. Transfer pork to a plate, and reserve skillet.
3. Remove baking sheet from oven; push vegetables to sides. Place pork in center; return sheet to oven. Roast, tossing vegetables occasionally, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, 30 to 40 minutes. Loosely tent pork with foil. Let rest 10 minutes before slicing.
4. While pork rests, pour off almost all of the fat from skillet. Add stock, and cook over medium-high, scraping up browned bits, until syrupy, 4 to 5 minutes. Add flour, and cook, whisking constantly, 30 seconds. Gradually add 1 cup water, whisking constantly. Add 1 tablespoon rosemary. Bring to a simmer. Remove from heat. Whisk in mustard, and season gravy with salt and pepper. Serve pork with carrots and gravy.

Chicken with Artichokes

This was a yummy dinner I cooked this week. I found the recipe in Every Day Food, but made some changes. I added capers and artichokes, and then omitted the angel hair option because I am avoiding starch at night. The link below will take you to the original recipe. Easy, yummy, healthy and Mediterranean - my favorites!

Chicken with Artichokes and Angel Hair
Ingredients

Serves 4

• Coarse salt and ground pepper
• 1/4 cup all-purpose flour
• 8 thin chicken cutlets (about 1 1/2 pounds total)
• 2 tablespoons olive oil
• 1 cup reduced-sodium chicken broth
• 2 cans (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
• 4 tablespoons rinsed and drained capers

Directions

1. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.
   
2. Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.
   
3. Plate the chicken, and serve with artichokes over the top. Enjoy!
   

Mediterranean Bulgar Salad

This is a recipe was in this months Everyday Food. I have tinkered with it, exchanging some ingredients for others and modifying the proportions so that it can serve our family of five. We prefer different ingredients as well as cheese crumbles instead of bigger globs of cheese.

Ingredients
1 cup Bulgar, cooked according to directions on box
salt and pepper
1 package grape tomatoes, halved
1 small package cilantro, diced
1 shallot, diced
4 tablespoons red wine vinegar
6 tablespoons olive oil
I package crumbled goat or Feta cheese

Process

1. Place cooked Bulgar in bowl.
   
2. Add next 4 ingredients and stir to mix thoroughly.
   
3. Combine oil and vinegar in small bowl and slowly drizzle over Bulgar mixture.
   
4. Stir thoroughly to combine.
   
5. Serve as a side salad with crumbled cheese over the top.