Grilled Pork with Arugula Salad

I got this recipe from the Weight Watchers Weekly. Was delicious.

1 1/4lb pork tenderloin, sliced into 8 slices
1/4 cup fresh lemon juice, divided
1 Tbsp minced garlic
3/4 tsp salt, divided
1/2 tsp black pepper, divided
8 cups arugula
2 cups cherry tomatoes, halved
1 tsp balsamic vinegar
1 Tbsp olive oil

Place pork between 2 sheets of wax paper & flatted with rolling pin/meat tenderizer. Place pork in ziploc bag.

Add 2 tbsp lemon juice, garlic, 1/2 tsp salt & 1/4 tsp pepper. Seal bag, shake to mix & coat. Let marinate for at least 10 minutes, but no longer than an hour.

Preheat grill pan/grill to medium-high heat. Grill pork until cooked through, flipping once.

Meanwhile, in large bowl, combine arugula, tomatoes, remaining lemon juice, vinegar, oil & remaining salt & pepper. Toss to combine.

Yields 2 pieces pork & 2 1/4 cups of salad per serving. 5pts.

Roasted Pork Loin

I found this recipe on Allrecipes.com. I read the reviews & tweaked it according to my preferences & others suggestions.


3 cloves garlic, minced
1 tablespoon dried rosemary
salt and pepper to taste
2 pounds boneless pork loin roast
1/4 cup olive oil
1/2 cup white wine
1-2 cups of carrots, chopped
1-2 cups celery, chopped
1 cup onion, chopped/diced

Combine the garlic, rosemary & about 1/8 cup of olive oil to make a paste. Rub it on the loin & marinate it for a few hours.

Preheat the oven to 350. Bring the pork to room temperature and then line the bottom of a 9x13 pan with the carrots, celery & onions, placing the pork on top. (I buy the 2 pack of pork loins at Walmart & used both for this recipe, was 2 1/2 lbs total)
After about 40 minutes turn & baste the pork. Will be fully cooked after about an hour- hour & 1/2. Take out of the oven, cover with foil for 10 mins.

Then take the pan drippings & mix with a little broth & cornstarch to make a nice gravy. yum.

I paired this with roasted potatoes. 6pts for the pork, 3pts for the potatoes.

Pork Chops

1 tbsp soy sauce
2 tbsp vegetable oil
1 tbsp Worcestershire sauce
1 tsp lemon juice
2 tbsp brown sugar
2 tbsp ketchup
6 pork chops

Preheat oven to 350.
Combine ingredients in bowl.
Place pork chops in baking dish. Spread with 1/2 sauce. Cover. Bake 30 mins. Turn & spread with remaining sauce. Bake another 20-30 mins depending on thickness of pork chops. 4pts per chop.

Cornmeal Crusted Pork

1/4 cup cornmeal
salt & pepper to taste
1 egg, beaten
1 tbsp water
1lb pork chops, all fat trimmed
1/8 cup olive oil

Heat oil in pan. Combine cornmeal with salt & pepper. Combine egg & water. Dredge pork chop in egg mixture & then cornmeal mixture. Pan fry in oil until throughly cooked.

I had nine pork chops & calculated it to be 3pts each with the amount of cornmeal & egg the recipe called for.

Pork Chop Casserole

4 pork chops
4 potatoes, thin sliced
1 package onion soup mix
1 can cream of mushroom soup
2/3 cup water
salt & pepper to taste

Preheat oven to 350.

Layer baking dish with potatoes, then chops. Mix cream of mushroom soup with water. Sprinkle onion soup mix on top of chops & then pour soup mixture on top. Bake covered in foil for 60 mins.

I added mushrooms to this recipe & served with a side of zucchini.

Grandma Florida's Pork Loin

3 pound(s) center rib pork loin, lean and fat trimmed
1/3 cup(s) apricot preserves
2 Tbsp ketchup
1 Tbsp Dijon mustard
1/2 tsp ground ginger

Preheat oven to 400.

Mix apricot, ketchup, mustard & ground ginger. Brush over loin. I buy a package of 2 1 1/2 lb loins at Walmart. They cook faster than a big 3lb loin. Cook 20-25 mins per pound. I turn over & brush more sauce onto the loins halfway through cooking. Cook until internal temp of 160.

I pair this loin with roasted potatoes which also cooks at 400. I cube a few potatoes, coat with olive oil & sprinkle with garlic & rosemary. Bake around 30 mins, turning over half way through cooking.

Smothered Pork Chops

1 package pork chops
1 package mushrooms, chopped
1 can ff chicken broth
1 can rf cream of mushroom soup
salt
pepper
sage

1. Sprinkle each chop with salt, pepper & sage. Brown in olive oil. Remove from pan.
2. Saute mushrooms.
3. Add broth & soup to make gravy.
4. Put chops back in with gravy, simmer 10-15 mins.

4pts per serving.


I got "this is awesome" from Brad & "omg this is so good" from Emily. I'd say it's a hit!