Pork Tenderloin and Spinach

adapted from Cooking Light recipe 


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Pork Tenderloin and Spinach
Cuisine dinner
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 1 pound pork tenderloin
  • 2-1/2 tablespoon Butter
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 3/4 cup sweet yellow onion sliced thin
  • 3/4 cup red bell pepper, chopped
  • 3 cloves garlic minced
  • 1/3 teaspoon dried thyme
  • 4 cups fresh spinach leaves rinsed, dried and chopped
  • 1 cup canned pinto beans rinsed and drained
  • 1/2 pound french green beans rinsed and the ends taken off
Cuisine dinner
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 1 pound pork tenderloin
  • 2-1/2 tablespoon Butter
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 3/4 cup sweet yellow onion sliced thin
  • 3/4 cup red bell pepper, chopped
  • 3 cloves garlic minced
  • 1/3 teaspoon dried thyme
  • 4 cups fresh spinach leaves rinsed, dried and chopped
  • 1 cup canned pinto beans rinsed and drained
  • 1/2 pound french green beans rinsed and the ends taken off
Instructions
  1. Heat 1 Tablespoon butter in a large skillet (cast iron or carbon steel work well). Sprinkle pork with salt and pepper and add to hot skillet. Turn to brown all sides, about 15 minutes. A thermometer inserted into the center of the pork should read 145 degrees when it is done. Remove the pork from the skillet and place on a wooden board. Cover with foil. Cut into 12 pieces before serving.
  2. While the pork is cooking prepare the vegetables. Melt the remainder of the butter in the skillet over medium heat. Add onion, bell pepper, green beans, garlic and thyme. Saute for 3 minutes.
  3. Move the vegetables to one side and add spinach to the pan. Saute for 1-2 minutes until spinach starts to wilt. Add pinto beans to the skillet and heat. Stir mixture together. Add salt and pepper to taste.
  4. Divide vegetables between 4 plates. Place pork slices on top.
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Veggie Chili

Veggie Chili

Veggie Chili

 This recipe is easy to put together and takes the chill out of winter days.  -published previously in 2017.


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Veggie Chili
Few ingredients. Easy and quick to make.
Cuisine dinner
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 3 Tablespoons olive oil extra virgin
  • 1 medium onion diced
  • 2 bell peppers cored and diced
  • 4 cloves garlic chopped
  • 1-1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper can add more or less depending on the amount of heat desired
  • 1 Tablespoon chili powder
  • 1 15 oz kidney beans drained and rinsed
  • 1 15 oz. black beans drained and rinsed
  • 3 15 oz cans diced tomatoes
  • 1 cup frozen corn
  • salt and pepper
Cuisine dinner
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 3 Tablespoons olive oil extra virgin
  • 1 medium onion diced
  • 2 bell peppers cored and diced
  • 4 cloves garlic chopped
  • 1-1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper can add more or less depending on the amount of heat desired
  • 1 Tablespoon chili powder
  • 1 15 oz kidney beans drained and rinsed
  • 1 15 oz. black beans drained and rinsed
  • 3 15 oz cans diced tomatoes
  • 1 cup frozen corn
  • salt and pepper
Instructions
  1. In a dutch oven or large stock pot, heat oil over medium heat. Add onions, peppers, garlic, cumin, cayenne and chili powder. Season with salt and pepper. Stir together and cook until soft, 3-4 minutes
  2. Mix in beans, diced tomatoes and corn.
  3. Bring the mixture to a boil, then lower the heat and simmer for 30 minutes, stirring occasionally.
  4. Top with favorite garnish and serve immediately.
Recipe Notes

Optional garnishes:  sour cream, Greek yogurt, shredded cheddar cheese, sliced green onions or fresh cilantro.

Serving suggestions:  Serve with fresh bread and a glass of white wine.

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Saute Spinach

 

One of my favorite go to veggie recipes is saute spinach. It is quick and easy and loaded with nutrients.


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Saute Spinach
Prep Time 10 minutes
Cook Time 5-10 minutes
Servings
servings
Ingredients
  • 1 10 oz. package fresh spinach leaves
  • 1 Tablespoon Butter
  • 2 Tablespoons shallots minced
  • 1 clove garlic minced
  • 1/2 cup chicken broth
Prep Time 10 minutes
Cook Time 5-10 minutes
Servings
servings
Ingredients
  • 1 10 oz. package fresh spinach leaves
  • 1 Tablespoon Butter
  • 2 Tablespoons shallots minced
  • 1 clove garlic minced
  • 1/2 cup chicken broth
Instructions
  1. Wash spinach and dry in a salad spinner or between paper towels.
  2. In a non stick skillet melt 1 tablespoon butter. Add shallots and garlic and stir fry for 10 seconds.
  3. Add chicken broth and cook for 30 seconds.
  4. Add half of the spinach and cook until spinach wilts.
  5. Add the rest of the spinach and cook for a few seconds until spinach just begins to wilt. Remove from heat. Salt and pepper, to taste.
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Roasted Carrots and Parsnips

This roasted vegetable recipe is inspired by a NY Times roasted carrots’ recipe I found over a year ago.


Print Recipe
Roasted Carrots and Parsnips
Course Veggies
Prep Time 20 minutes
Cook Time 30-35 minutes
Servings
servings
Ingredients
  • 3 medium carrots
  • 1 medium parsnips
  • 3 tablespoons olive oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley or chervil
Course Veggies
Prep Time 20 minutes
Cook Time 30-35 minutes
Servings
servings
Ingredients
  • 3 medium carrots
  • 1 medium parsnips
  • 3 tablespoons olive oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley or chervil
Instructions
  1. Preheat the oven to 400 degrees.
  2. Wash and peel parsnips and carrots. Cut into bite size pieces and put into a medium bowl.
  3. Toss vegetables with spices and olive oil. Place on a foil lined pan in a single layer. Cover the pan with foil and cook for 20 minutes.
  4. After 20 minutes remove foil and cook for 5-10 minutes more or until tender.
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