A Lean Way to Start the New Year

If you're like me, you're figuring out right now how to start eating just a bit healthier now that the new year is upon us. We made a fantastic New Year's Day dinner which was low in fat and deeeeeelicious.

Menu:

Roast Pork Tenderloin
Toasted Orzo with Sundried Tomatoes
Roasted Cauliflower

Pork:

We used a tenderloin that was nearly 1.5 lbs but you can use any size you want. The cooking time will vary, but have a digital thermometer available and you won't go wrong.

1.5 lb pork tenderloin
1 tablespoon grape seed oil (or peanut oil--both allow you to use very high heat to sear the pork--others will smoke)
salt and pepper
1/4 c. Dijon mustard (or any other type you'd like)
1/2 tsp. dried sage
1 tablespoon good olive oil

Preheat the oven to 425 degrees Fahrenheit.

Whisk the mustard, sage, and oil in a small bowl. Set aside.

Salt and pepper the loin and sear in a non-stick pan with the oil. To properly sear you will need to heat the oil on high for a few minutes and then BE SURE to pat dry the loin with a paper towel until any obvious moisture is absorbed. You must do this to be sure that when you place the loin in the pan you do not get splattered with grease.

Brown on all sides, maybe about 10 minutes.

Pull out of the pan and placed in a lightly oiled baking pan. Spread the mustard mixture on the loin--thicker for more flavor, lighter for less intense flavor. The mustard will also help keep the juices in the meat.

Place the probe of a digital thermometer into the meat. Roast meat until temperature reads approximately 160 degrees. Meat will be pale pink. For rarer, roast only to 150 degrees.

Pull meat out of oven and let rest for 10 minutes. Slice in medallions.

Toasted Orzo:

1 cup orzo pasta
1-2 tsp olive oil
5-7 sundried tomato halves, hydrated or in oil, chopped finely
2 cups chicken broth

Place orzo and oil in saucepan and mix to coat orzo evenly. Over medium heat, toast the orzo, stirring constantly until orzo is medium brown. Be careful, because it can burn quickly so you will need to constantly stir it. When orzo is browned to your taste, add chopped sundried tomatoes and chicken broth. Cover and let simmer for approximately 20 minutes or until liquid is absorbed. Voila.

Roasted Cauliflower:

Preheat oven to 450 degrees Fahrenheit.

Wash and cut one head of cauliflower into small florets (or just buy the pre-cut). Toss in olive oil.

Place on shallow baking pan in one layer. Salt and pepper. Place in oven until cauliflower browns lightly; I like to turn the florets during roasting to get them even but it's up to you. Done!

I paired the Chappellet 2005 Cabernet with this and it was fantastic.

Enjoy the meal. Remember, small portions!!!