Saturday, January 12, 2013

Pork Tenderloin, Yoga and Ruts

I'm in a rut.  And I'm not gonna go deeper.

You see, I've changed the way I eat these last 4 months.  And I'll admit, I'm practically kicking and screaming thinking of going back to my exclusively low-carb lifestyle.

Recipe testing, recipe photographing, recipe eating... and more recipe eating. 
Oh, man, thank goodness I do yoga!

And, as I walked down the grocery store aisles today, I yawned a bit... the same old meat, the same old veggies, and mmm... stuffed shells are sure sounding good about now.  But, then I stopped, and realized, it's a new year, and a perfect time to break out of my "eat and make whatever is pretty" rut.

So, I picked up my trusty pork tenderloin, and winged it.  I got home and found some leftover spinach, prosciutto and feta.  And I still had some fennel and lemons that I picked up at Trader Joes a few days back.
And this amazing dish was born.  And I didn't even miss the rice, or pasta, or bread... not even for a minute.

So, this year, it's all about balance. I'll still make pretty food, and naughty food, and even a dessert now and then (along with promising to keep up my daily yoga practice).  But, I also promise to keep the focus on good, fresh food that fuels your body and makes you feel and look fantastic!

Pork Tenderloin with Roasted Fennel and Lemony Spinach with Prosciutto and Feta

1-2 pork tenderloins (I roast 2, as I love the leftovers in salads, etc.)
2 large fennel bulbs, cut into rings or half moons
1 package frozen spinach, defrosted and drained VERY well
2 lemons, juiced
3/4 c. chicken broth
2 oz. prosciutto (I buy it cut up in tiny squares)
3-4 oz. feta cheese cut into cubes
1/2 tsp. fresh nutmeg, grated on micro plane
Salt, pepper and seasonings (I used Mural of Flavor for the first time from Penzeys for the first time and LOVED it! but you can also use Italian Seasoning)

Place 2 pork tenderloins in a 9x13 pan and salt, pepper and season as desired (Mural of Flavor or Italian Seasoning). Drizzle on olive oil, and roast at 400 degrees for about 30 min. or until the internal temp. reads 138 degrees (USDA says 145 degrees).  Remove from oven and let rest for about 10 minutes.

In the meantime, cut fennel into rings or half moons and place on rimmed cookie sheet.  Drizzle with olive oil and sprinkle with sea salt.  Roast in same 400 degree oven for about 20-25 minutes depending on thickness, until browned and soft.

While those 2 are cooking, place your WELL drained spinach in a large skillet.  Season with salt, pepper and fresh grated nutmeg.  Add in chicken broth and lemon juice and bring to a boil.  Reduce heat and add in prosciutto and feta.  Simmer for a few minutes until heated through.

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