Cooking at Bonnie's Place

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For several years we have heard pork being promoted as "the other white meat" and pork tenderloin does compare very favorably with boneless skinless chicken breast nutritionally.  It is very low in fat, and as it has no skin nor bones, it is a breeze to prepare.  Since each tenderloin weighs in at only 12 to 16 ounces, it makes it a nice size for couples.  For a family of four, prepare two--what could be more simple?  The glaze makes this a favorite for those who enjoy Mexican foods.  Chipotle chiles are canned in an adobo (tomato based) sauce and have a smoky, fiery flavor.  They may be found in many large supermarkets or Mexican markets.   You may increase or decrease the amount of chipotles if you wish.  

Chipotle Glazed Pork Tenderloin            6 servings

2 (about 1-1/2 to 2 pounds) pork tenderloins
2 canned chipotle chilies in adobo sauce
2 cloves garlic
2  tablespoons hoisin sauce
3 tablespoons honey
1/3 cup chopped fresh cilantro, loosely packed  

1.  Preheat oven to 450 degrees.  Pat pork dry.  Season with salt and pepper. Place on foil-lined baking sheet. 

2.  Puree chipotles in adobo sauce with garlic, hoisin and honey. Stir in cilantro.  Spread chile mixture over top and sides of pork.  Roast in middle of oven for 30 minutes or until center registers 155 degrees.  Allow to rest 5 to 10 minutes before cutting into thin slices.   

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Recipe Summary Report

Serving Size:  (4 oz-wt.)
Calories 230
Calories from Fat 50
Total Fat  6g  9 %
Saturated Fat 2g  10%
Cholesterol  90 mg 30%
Sodium mg 150mg 6 %
Total Carbohydrate  11 g  4 %
Dietary Fiber 0 g  0%
Sugars 8 g
Protein 32 g

For a new twist on vegetables, try roasting.  The vibrant colors of the corn, zucchini, peppers and tomatoes make this an appealing side dish.  In a recent cooking class I taught, I prepared these Vegetables with the Chipotle Glazed Roasted Pork Tenderloin and it got rave reviews.  

Roasted Corn, Zucchini, Peppers and Tomatoes       

Makes 6-8 servings

1 pound package frozen corn, thawed 
1 medium zucchini, chopped
1 red bell pepper, chopped
1/2 medium onion, peeled and cut into thin wedges
3 Roma tomatoes, seeded and chopped
2 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon sugar
1/2 teaspoon salt
Freshly ground black pepper

 

Preheat oven to 450 degrees. Combine vegetables in a large bowl.  Add oil, garlic, sugar, salt and pepper; toss to mix.  Arrange on a shallow, rimmed baking sheet.  Roast in preheated oven for 20 minutes or until vegetables are tender and are beginning to brown a little around the edges.  Stir once or twice during cooking.

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Recipe Summary Report

Serving Size:  1/6th of recipe
Calories 130
Calories from Fat 45
Total Fat  5g  8 %
Saturated Fat 0.5g  4%
Cholesterol  0 mg  0%
Sodium mg 200mg 8 %
Total Carbohydrate  20 g  7 %
Dietary Fiber 3 g  14 %
Sugars 4 g
Protein 3 g

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About Bonnie Aeschliman

An educator, cooking school teacher, food consultant and author, Bonnie Aeschliman has a thorough background of culinary training coupled with a wealth of experiences. Bonnie holds a Bachelor of Science in Vocational Home Economics and a Master of Science in Foods and Nutrition. She is a member of the International Association of Cooking Professionals and attained the status of Certified Culinary Professional - the highest level of certification of that group.
For many years Bonnie was the Director of The Kitchen, a prestigious cooking school in Oklahoma City. She routinely brought in celebrity chefs for special classes as well as cookbook authors and other experts from major food manufacturing companies. Bonnie presently operates her own cooking school, "Cooking at Bonnie's Place", in Wichita, Kansas. In addition to her classes, Bonnie is a food consultant with responsibilities ranging from radio and television appearances, recipe development, product test and restaurant consulting
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COPY;1997 HeartPoint   Updated April 1, 2000.

 



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