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‚Äôs 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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