Asian Marinated Pork Tenderloin

Pork tenerloin is great for a relatively inexpensive, easy, tasty meal- if you dress it up the right way.  I made this recipe up with things that I already had in my refrigerator and pantry, so chances are all you will have to buy is the pork.  This is also a great marinade for chicken, so if that's all you have on hand you can definitely subsitute chicken for the pork.  I'm a lover of the pig, though, so I'll take the pork.

• 3/4 C soy sauce
• 1/4 C orange juice, no pulp
• 1/4 C canola oil
• 2 Tb agave nectar
• 1 Tb minced garlic
• 1 Tb minced ginger
• 1/2 tsp black pepper

Combine all of the ingredients in a large bowl, tupperware, or ziploc bag- whatever you are planning to marinate the meat in.  Place the tenderloin in the marinade and leave it in the refrigerator for at least 2 hours or up to overnight.  The longer it sits, the better it gets.

Preheat the oven to 350.  Place the tenderloin in a baking dish, and pour the remaining marinade over the meat.  Bake for 30 minutes or until an internal thermometer reads 145 degress.  Let the pork rest for 10-15 minutes before slicing.  Pour a drizzle of the sauce from the marinade over the sliced pork and serve.

Sweet Potato Waffles

Sweet potatoes are high in vitamin C, potassium, calcium, and are full of good for you antioxidants.  Pack all of that into a delicious waffle and you've got yourself the perfect breakfast- delicious and good for you (and let's face it, that doesn't happen often).  These waffles are great topped with maple syrup, whipped cream, candied pecans......or all three.  This recipe will make 6-8 big waffles, so if you only need a few, do yourself a favor and throw the rest in the freezer for a quick breakfast on a rushed morning.  All you need to do is pop one in the toaster.

I make my own sweet potato puree by piercing a sweet potato with a fork, wrapping it in foil, and baking it in a 400 degree oven for about 45 minutes.  Then I scoop out the flesh, and throw it in the food processor to puree it (you can also use a hand mixer).  You can also buy it in a can, but make sure you buy 100% pure sweet potato puree without any added sweeteners or flavoring.  If you have the time, it's easy and much cheaper to make your own, so it's worth it. 

• 1 C whole wheat flour
• 3/4 cup all purpose flour
• 1 Tb baking powder
• 2 eggs, yolks and whites separated
• 1 1/2 C milk
• 1/2 C pureed sweet potato
• 1 tsp vanilla
• 1 tsp cinammon
• 2 Tb agave nectar
• 1 Tb brown sugar

Preheat and lightly grease your waffle iron.

In a small bowl, combine the sweet potato puree, brown sugar, egg yolks, and agave nectar.  Set aside.

In another small bowl, whip the egg whites until soft peaks have formed and the volume has tripled.  Make sure their is absolutely no egg yolk in the whites or else the whites won't whip properly.  Set aside.

In a large bowl, mix the flour, baking powder, and cinammon.  Slowly add the milk and mix using a hand mixer.  Next, add the sweet potato mixture and thoroughly combine all of the ingredients.

Lightly fold in the egg whites.  This will make your waffles light and fluffy.  To fold, use a spatula and start at the far end of your bowl, scrape from the bottom and fold over the top into the middle.  Continue to do this, turning the bowl a quarter turn each time, until all the egg whites are combined.

Pour the batter into your waffle maker.  IMPORTANT- do not overfill!  Each section should have only about 1/2 C or less of the batter.  It might not look like a lot, but it will increase in size as the batter cooks, just like a cake would.  If you overfill it, you will have a huge mess on your hands and the waffles will be raw on the inside.  I know from experience, it once took me almost two hours to clean all the crevices of my waffle maker. 

My waffle maker beeps when the waffles are done (how awesome is that?), but if yours doesn't, buy a new one.  Just kidding, they cook for about 3-4 minutes and should be golden brown when finished. 



Marinara Sauce

A great marinara sauce recipe is a key component to have in your arsenal of recipes.  It goes well with so many different things- in pasta, on chicken, on fish, as a dipping sauce, on pizzas....my husband even likes it on a hot salami sandwich.  This sauce takes awhile to make, but that's why I like to make it in big batches and freeze it.  We like to have stuff like this in the freezer to make quick and easy weeknight meals- just boil some pasta, add a green salad, and you are good to go. 

• 2 28 oz cans of whole peeled tomatoes*
• 2 28 oz cans tomato sauce
• 2 Tb olive oil
• 1 medium onion, chopped
• 4 cloves of garlic, minced
• 1/2 tsp crushed red pepper flake
• 2 tsp dried oregano**
• 2 tsp salt
• 1 1/2 tsp pepper
• 1 Tb sugar
• 1/2 C julienned fresh basil

* I use whole peeled tomatoes and crush them by hand- I like to have control over the consistency of the sauce, plus it helps to get my agression out.  Nothing relieves stress better than squeezing a juicy tomato in the palm of your hand.  However, if you want to crush them in the food processor or purchase already crushed tomatoes, that's fine as well.

** I use dried oregano over fresh in this recipe.  I find fresh oregano to be too strong for this sauce. 

In a large sauce pan over medium heat, sautee the olive oil, onion, and garlic for 10-15 minutes until they are tender.  Add the red pepper and sautee for an additional 3-4 minutes.

After the whole tomatoes have been crushed (either by your hands, the food processor, or the nice man at the tomato factory), add them to the pan, along with the tomato sauce, oregano, salt, pepper, and sugar and stir.  Bring to a simmer.

Once the sauce is simmering, add the fresh basil and stir.  Continue to simmer over medium low heat for 3-4 hours.