Roasted Pork Tenderloin & Cream Of Broccoli & Cauliflower Soup

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Roasted Pork Tenderloin
– 1 1/2 pounds pork tenderloin
Marinate for 2-3 hours in:
– 1/2 cup Cardini’s Light Balsamic Vinegarette Dressing
– 2 Tablespoons olive oil
– 2 teaspoons minced garlic
– 1 Tablespoon Lea & Perrins Worcestershire Sauce
– 2 Tablespoons fresh minced rosemary
( mix ingredients together )
Preheat oven to 350 degrees. Place pork tenderloin & marinade in a glass baking dish, and add a pinch of black pepper and a 1/2 cup of water. Roast for one hour. Occasionally baste the tenderloin with the marinade. After removing the roasted tenderloin, let it sit for 3 minutes. Slice & serve.
 
Cream of Broccoli & Cauliflower Soup
– 2.5 cups chopped fresh broccoli ( steam for 7-10 minutes )
-2.5 cups chopped cauliflower ( steam for 7-10 minutes )
– 1 tablespoon Spectrum canola mayo
-1 tablespoon plain nonfat Greek yogurt
– 1 cup chopped onion ( lightly saute using olive oil spray )
-1 teaspoon minced garlic ( pre cooked in jar )
– 1/2 cup unsweetened almond milk
– 1/4 cup finely grated parmesan
– a pinch of ground nutmeg
– a pinch of black pepper
– 2 cups low sodium chicken broth
Puree all ingredients in a blender or food processor. Pour into a soup pot & bring to a boil. Then let soup simmer on low temperature for 5 minutes. Sprinkle each serving with a pinch of ground nutmeg.
You may use this recipe for Meal 4 in the Remedy Recipes book format. ( Pork tenderloin- 6 oz. for men, 3 oz. for women. Cream of broccoli & cauliflower soup- 4 cups for men, 2 cups for women. )
Mangiare, Piaccia!
 

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