Fig & Blue Cheese-Stuffed Pork Tenderloin

You really shouldn’t be reading this post. Seriously. Just skip to the bottom and get the facts, slap on an apron and MAKE this. But if you need more prodding, here are six reasons why this dish is so drop dead amazing:

1.    Only six ingredients.

2.    Only six steps.
3.    Extremely easy but still fancy.
4.    Loaded with cheese but still healthy.

5.    Absolutely delicious.

6.    Still absolutely delicious as leftovers.

  

Now, if you simply can't make this mouthwatering meal right this very second, I understand. You're stubborn. So go ahead and read on and hopefully you'll be making it sooner than later.

So...ever had blue cheese-stuffed bacon wrapped dates? They're sinfully divine. My favorite appetizer of all time. Unfortunately, I have yet to find a Cooking Light recipe for a lightened version of them (thanks a lot, bacon). But one day they will grace this blog, I promise. Until then, this recipe has a very similar flavor and I'm telling you, it's one of the tastiest dishes I've made since I started this project. And I've made some finger-licking food. Just ask my husband's ever-growing tummy.

But a recipe has to be more than tasty to make me happy. My true keepers are the ones that amaze me equally with ease, quickness and simplicity of ingredients. And this dish definitely delivers. 

  

 

The prep is minimal. Just chop the dates, then butterfly and pound the pork tenderloin. Be careful not to accidentally slice the pork all the way in half when butterflying, or you'll give all that yummy filling permission to escape. I nicked a few holes myself, which was fine, but some of the filling did bulge out a bit.

And if you're as lucky as me, you just may be pleasantly surprised to find two tenderloins in your package, allowing you to double the recipe and make enough food for an entire week. Rejoice for gourmet lunches on random Mondays!

 

  

  

Once the pork is flat, sprinkle on the figs and blue cheese crumbles. It'll be a lot. You're going to look at at that tenderloin and seriously doubt your ability to roll it over the mountainous heap. And you'll think I'm a liar who's secretly laughing as you battle with a cleverly disguised complicated recipe. 

But then you're going to carefully but firmly fold over the pork, seal it together and see that it was much easier than it looked. And you'll feel bad for calling me a liar. How dare you, by the way.

  

  

If a few rogue fig and cheese pieces do fall out in the process, don't fret. Just pop them back inside. Or better yet, pop them in your mouth. Then secure your creation with meat twine. 

Don't have meat twine? I didn't either, so I sent my poor husband into the cold to buy some. Kroger turned him away because they only carry it during the holidays for turkeys. (Seriously?!) But Meijer came to the rescue. It was by the meat counter. And according to a very helpful source, a.k.a. mom, you can always beg the butcher for a few strands or use undyed, 100% cotton string from the hardware store.

  

Next, sprinkle with salt and pepper and bake. After 20 minutes, brush on the melted apple jelly, then let it bake for another five minutes. I used this time to make some brown rice and green beans.

  

  

  

  

And then you're done. The recipe says the pork should be slightly pink, which was weird to me. (Worms?) But as it turns out, slightly pink is definitely the way to go for tender, flavorful pork, and it's totally safe. 

After it sits for ten minutes, snip off the twine and slice. If you placed the twine every two inches like you were supposed to, slicing will be simple. The twine will leave an indentation, and you can slice each of those mini section in half for perfect one-inch rolls.

  

 

So here we are again, me begging you to go and make this. You just have to. The pork is tender and juicy, and perfectly seasoned with a crunchy glaze. And the tart blue cheese inside gets all melty and pairs perfectly with the sweet figs. It's just all around delicious and I'm positive you will love it as well. It'll be the most beautiful meal that you'll ever eat in complete silence.

  

Fig & Blue Cheese-Stuffed Pork Tenderloin
Cooking Light, January 2007
Yield: 4 servings (serving size: 3 slices)

Cookbook Note: An apple glaze and sweet dried figs complement the savory blue cheese in this simple yet refined dish. Serve with wild rice and steamed green beans.

Ingredients:
1  (1-pound) pork tenderloin, trimmed
1/2  cup  dried figs, coarsely chopped
1/2  cup  crumbled blue cheese
1/2  teaspoon  salt
1/2  teaspoon  freshly ground black pepper
Cooking spray
1  tablespoon  apple jelly, melted

Preparation:
Preheat oven to 450°.

Slice the pork in half lengthwise, cutting to, but not through, other side. Open the halves, laying pork flat. Place pork between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle figs and blue cheese over pork, leaving a 1/2-inch margin around outside edges. Roll up the pork, jelly-roll fashion, starting with long side. Secure at 2-inch intervals with twine. Sprinkle pork with salt and pepper, and place on a foil-lined jelly-roll pan coated with cooking spray.

Bake at 450° for 20 minutes. Brush jelly over the pork. Bake an additional 5 minutes or until a thermometer registers 160° (slightly pink). Let stand for 10 minutes. Discard twine; cut pork into 12 (1-inch-thick) slices.

Nutritional Information: Calories: 274 (30% from fat), Fat: 9.2g (sat 4.6g,mono 3g,poly 0.6g), Protein: 28.4g, Carbohydrate: 19.7g, Fiber: 2.5g, Cholesterol: 80mg, Iron: 1.8mg
Sodium: 581mg, Calcium: 135mg.

-----------------------------------------------------------------------------------------------------------------

Maple-Walnut Spice Cookies

It's starting to feel like spring around here. (Well, one of the first springs. We usually have about 15.)  The sun is shining. Snow is melting. Birds are singing. But before we rush and trade in our winter comfort food for light springy salads, I offer one last holiday-spiced food that you simply must make. Because I have good news, bloggy friends. My cookie curse has been lifted! 

After many attempts, recipes and undercooked-overcooked-sticky-crumbly fails, I finally made an amazing light cookie. And it didn't have any chocolate chips. Or cocoa. Or peanut butter. Or *gasp* even white sugar. 

But yet these flavorful beauties were sweet, soft and chewy, perfectly spiced, and extremely addicting. Like gingersnaps or spiced oatmeal cookies without the oatmeal. And even better...they were a cinch to make. So you must, must make them. Promise me. If not now, then come fall or winter. I take that back. Just go make them now.

This is all they entailed. First I mixed up the batter, which contained a cornucopia of aromatic spices – ginger, cloves, nutmeg and cinnamon. I mixed them with a little maple syrup and the usual baking suspects and in no time I was scooping them onto pans.

  

 

  

 

  

  

The recipe was a little off, however. Using a tablespoon definitely won't get you 30 cookies. More like 20 slightly larger cookies. But trust me...bigger is definitely better when they taste this good.

  

  

   

  

Once the cookies were completely cooled, I made the frosting, which was a breeze as well. Just powdered sugar, maple syrup, butter and a little milk. I noticed that a lot of online reviewers complained about runny frosting, so I added the milk gradually, just until I had the perfect consistency.

  

  

  

  

Instead of frosting all the cookies and then sprinkling them all with nuts, I frosted and sprinkled one by one. I learned my lesson with the honey-lemon drop cookies and I wanted to make sure the nuts had a chance to adhere. I highly recommend this. The glaze dries uber fast, and you want those nuts to stick. Oh and don't forget to toast the walnuts... like me. (But they do taste fine either way.)

When I was nearly finished and had just one cookie left, I decided that instead of frosting it, I'd just be lazy and eat it. I was itching for a taste test anyways. So I tore off a piece of the soft, chewy cookie, dipped it into a little frosting, then into the bowl of nuts. I tasted. And I flipped out. 

I jumped from my seat and went over to the counter where there was more room. I set out my frosting and nut bowls and began a maniacal assembly line of dipping and licking and scarfing. I scraped every last atom of sweet maple frosting out of that bowl. Licked up every spiced crumb. Every walnut particle. Seriously, if I hadn't made these cookies myself, I would have assumed the secret ingredient was crack.

  

   

So yes, these cookies are fantastic. The best cookie I've ever made. It's true that I am a little biased toward autumn and Christmasy-spiced foods. But even Luke, the man who insists that a real dessert must contain chocolate to deserve the title, absolutely loved them. So now we're just two hopeless maple-walnut spice cookie addicts who will just have to wait until next fall to get their fix. Or at least next week.

 

  

Maple-Walnut Spice Cookies
Adapted from Cooking Light, December 2005
Yield: 30 cookies (serving size: 1 cookie)

Cookbook Note: Store these frosted cookies between layers of parchment paper or wax paper to keep them from sticking together. You can bake and freeze the cookies up to a month in advance; bring the cookies to room temperature before frosting them.

Ingredients:

Cookies:
1 1/2  cups  all-purpose flour (about 6 3/4 ounces)
1/2  teaspoon  baking soda
1/2  teaspoon  ground ginger
1/2  teaspoon  ground cinnamon
1/4  teaspoon  salt
1/8  teaspoon  ground nutmeg
1/8  teaspoon  ground cloves
3/4  cup  packed dark brown sugar
1/4  cup  butter, softened
2  tablespoons  maple syrup
1  large egg
 
Frosting:
1  cup  powdered sugar
2  tablespoons  maple syrup
1  tablespoon  fat-free milk
2  teaspoons  butter, softened

Remaining ingredient:
1/2  cup  finely chopped walnuts, toasted

Preparation:
Preheat oven to 350°.

To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves) in a medium bowl, stirring well with a whisk.

Place brown sugar and 1/4 cup butter in a large bowl; beat with a mixer at high speed until light and fluffy (about 4 minutes). Add 2 tablespoons syrup and egg; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until combined.

Spoon batter evenly into 30 mounds (about 1 tablespoon) 2 inches apart on baking sheets. Bake at 350° for 8-9 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.

To prepare frosting, combine powdered sugar, 2 tablespoons syrup, milk, and 2 teaspoons butter, stirring with a whisk until smooth. Spread frosting evenly over cooled cookies. Working quickly, sprinkle cookies with nuts.

Nutritional Information: Calories: 98 (30% from fat), Fat: 3.3g (sat 1.1g,mono 1g,poly 1.1g), Protein: 1.2g, Carbohydrate: 16.3g, Fiber: 0.3g, Cholesterol: 12mg, Iron: 0.5mg, Sodium: 58mg, Calcium: 12mg.

-----------------------------------------------------------------------------------------------------------------

Chicken Cordon Bleu & Chive Mashed Potatoes

My job is a greedy hog that devours every minute of my time. And there's no way to tame the beast. In fact, the only time-saving investment that would make sense at this point is a cubicle cot. Welcome to the wonderful world of advertising.

Lately, I’ve had so many late nighters and work-through weekends that my personal life has been reduced to a measly thirty minutes a night. Hmm, let's see...should I blog? Practice violin? No way. I spend that time wisely – staring blankly at the tube.

So I did what had to be done. I gave in and wasted a precious vacation day to catch up. I decided it would be a perfect Monday at home. Just me, Meg Ryan and a large bowl of something insanely fattening. I'd paint my toenails, do a little writing and take a random nap just because I could.

But in all my planning, I forgot to factor in that I'm a huge procrastinator. Huge. So all weekend long I pushed my chores aside and before I knew it, my magical Monday off became laundry-cleaning-bills day. And of course I still had to make my weekly recipes. But who says baking coffee cake and preparing a big fancy dinner isn’t the perfect way to spend a one-day-only vacation?

Ok, so I wasn't thrilled, but luckily I got to take out my aggression on some very unlucky birds. I doubled this recipe like I so often do, so after eight stress-relieving pounding sessions I was already feeling better and chicken cordon bleu was in the works.

Next, I sprinkled the chicken with salt, pepper and oregano, topped with prosciutto and mozzarella and rolled it all up. Next time, I think I'll reduce the oregano as it was just a tad overpowering.

  

  

  

  

Then came the fun part. I've always just used the typical flour-egg-breadcrumb routine for chicken, and I'm really digging all these new coatings I'm learning to make. This one called for a dunk in a savory mix of melted butter, chicken broth and garlic, then a dredge in breadcrumbs, paprika and fresh parm. Yum. I laid the rolls in a pan and drizzled the tops with leftover garlic butter goodness. You know it's going to be an amazing meal when it makes your mouth water even in its raw state.

  

  

  

While my chickens baked, I made the mashed potatoes. I just love mashed potatoes. They're so easy to make and so yummy. This recipe adds butter, milk and chives for the perfect creamy side. I didn't have whole milk so I used skim and added a bit of sour cream. Does that even work? Who knows.

  

  

  

Before I knew it, everything was done. Including my day off. My husband happily arrived to a clean, organized, garlic-infused home, but I, the one on vacation, was flat out exhausted. Go figure.

But let me just tell you how great this meal was. Tender chicken. Melty cheese. Salty prosciutto. Buttery, garlicky, no-way-this-is-baked-and-not-fried crust. Dip a big slice of that into a heaping pile of creamy herbed potatoes and no matter what your problems are, you'll smile. Promise.

  

  

  

I’m not trying to say this meal instantly relieved all the pain of my vacation-gone-awry, cause hey, I really could've used a break. And a foot massage. But it was very delicious. And for the next 20 minutes, my mouth was far too stuffed to even think about complaining.

  

Chicken Cordon Bleu

Cooking Light, December 2005

Yield: 4 servings (serving size: 1 rolled chicken breast half)

Cookbook Note: This lightened version of Chicken Cordon Bleu remains tres dé licieuse despite a modest amount of butter. Fix mashed potatoes and a side of green beans while the chicken bakes.

Ingredients:
1/4  cup  fat-free, less-sodium chicken broth
5  teaspoons  butter, melted
1  large garlic clove, minced
1/2  cup  dry breadcrumbs
1  tablespoon  grated fresh Parmigiano-Reggiano cheese
1  teaspoon  paprika
4  (6-ounce) skinless, boneless chicken breast halves
1/4  teaspoon  salt
1/4  teaspoon  dried oregano (I would reduce this a bit)
1/4  teaspoon  freshly ground black pepper
4  thin slices prosciutto (about 2 ounces)
1/4  cup  (1 ounce) shredded part-skim mozzarella cheese
Cooking spray

Preparation:
Preheat oven to 350°.

Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden.

Nutritional Information: Calories: 297 (30% from fat), Fat: 9.9g (sat 4.4g,mono 3.6g,poly 1g), Protein: 45.5g, Carbohydrate: 3.8g, Fiber: 0.5g, Cholesterol: 125mg, Iron: 1.9mg, Sodium: 619mg, Calcium: 94mg.

Mashed Potatoes with Chives
Cooking Light, August 2005
Yield: 6 servings (serving size: 3/4 cup)

Ingredients:
2  pounds  Yukon gold potatoes, peeled
1/2  cup  whole milk
3  tablespoons  butter
1/2  teaspoon  kosher salt
1/2  teaspoon  freshly ground black pepper
2  tablespoons  chopped fresh chives

Preparation:
Place potatoes in a large saucepan; cover with water. Bring to a boil over medium-high heat. Reduce heat, and simmer 15 minutes or until tender; drain.

Combine whole milk and butter in a small saucepan, and cook over medium-high heat until butter melts. Remove milk mixture from heat.

Return potatoes to pan; mash with a potato masher to desired consistency. Add milk mixture, salt, and pepper, stirring until well combined. Stir in chopped fresh chives.

Nutritional Information: Calories: 187 (30% from fat), Fat: 6.3g (sat 3.2g,mono 2.5g,poly 0.2g), Protein: 4.3g, Carbohydrate: 27.7g, Fiber: 1.8g, Cholesterol: 17mg, Iron: 1.3mg, Sodium: 215mg, Calcium: 24mg

-----------------------------------------------------------------------------------------------------------------

Breakfast Coffee Cake

I hate mornings. Seriously hate. There's nothing worse than being forced out of a warm cocoon of happy dreams and soft sheets by a blaring alarm clock. And for what? Cold floors and morning breath? I'd rather stay in bed.

But alas, I am a girl. And if I'm going to step out into the world, a girl's gotta do what a girl's gotta do. Shave. Curl. Polish. Pluck. Tuck. Conceal. Spray. Spritz. Straighten. Fasten. Secure. Oh yeah, and then there's the whole war over what to wear. And after all of that, I'm supposed to have time to whip up an omelet and sit down and eat it? Ha.

On those rare mornings when I actually do manage to get food in my belly, it's something I can eat in the car, like a dry waffle or toast. Or, if we've recently gotten groceries, you may even find a collection of yogurt-covered spoons in the glove compartment or a banana peel in the cup holder.

I know what you're thinking. "Just get up earlier, lazy butt." I've tried that. But when I know that I have a few extra minutes, I waste them perfecting my eyeliner and straightening every last hair and before I know it, I'm once again starting the day off starving. And exhausted.

But friends, I've found a delicious solution. One that allows me to continue to sleep until the last possible second and still start the day with something special. With this recipe, breakfast is no longer an afterthought.

After making the ever-so-delectable banana coffee cake with macadamia nuts and coconut, I was intrigued to make another breakfast confection. And this time, I found one that's easier, cheaper, quicker, and tastier. Yes, tastier!

There's really nothing to it. I simply mixed up a quick cake batter and a Grape Nut-cinnamon-brown sugar-espresso swirl, layered them and baked.

 

 

  

  

  

  

When it cooled, I iced this puppy with a coffee-flavored glaze. It's very mild on the coffee flavor, though, so you don't have to be an addict to enjoy it.

  

  

 

And there you have it.  A soft, gooey slice of coffee cake dripping with icing and swirled with cinnamony-sweet goodness. Way better than those $10 rips offs from bakery and much tastier than a Tupperware bowl of milk-less cheerios or a cold Pop Tart. 

I suggest you pair it with an ice cold glass of milk and a warm car seat. Trust me, it's so good, it'll make even a Monday amazing. Or at least help it start out that way.

  

Breakfast Coffee Cake
Cooking Light, August 2006
Yield: 12 servings (serving size: 1 piece)

Ingredients:

Swirl:
1 1/2  cups  granulated sugar, divided
1/2  cup  nutlike cereal nuggets (such as Grape-Nuts)
2  teaspoons  instant espresso granules
1  teaspoon  ground cinnamon

Cake:
1 3/4  cups  all-purpose flour (about 7 3/4 ounces)
1  teaspoon  baking soda
1/2  teaspoon  baking powder
1/2  teaspoon  salt
1  cup  vanilla fat-free yogurt (about 8 ounces)
1/2  cup  butter, softened
1/2  cup  egg substitute
Cooking spray

Icing:
1 1/2  cups  powdered sugar, sifted
2  tablespoons  cooled brewed coffee

Preparation:
Preheat oven to 350°.

Combine 1/2 cup granulated sugar, cereal, espresso granules, and cinnamon in a small bowl; stir with a whisk. Set aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, remaining 1 cup granulated sugar, baking soda, baking powder, and salt in a large bowl. Add yogurt, butter, and egg substitute; beat with an electric mixer on low speed 1 minute or until combined. Spread half of batter into an 8-inch square baking dish coated with cooking spray. Sprinkle with cereal mixture; top with remaining half of batter. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean; cool in pan.

Combine powdered sugar and coffee in a small bowl; spread glaze evenly over top of cake. Cut into 12 pieces.

Nutritional Information: Calories: 321 (22% from fat), Fat: 7.9g (sat 4.9g,mono 2g,poly 0.4g), Protein: 4.6g, Carbohydrate: 59.4g, Fiber: 1g, Cholesterol: 20mg, Iron: 2.5mg, Sodium: 342mg, Calcium: 61mg.

-----------------------------------------------------------------------------------------------------------------