GRILLED ROSEMARY PORK TENDERLOIN
This easy recipe was brought to The Times in a 1994 article about winter grilling, but many readers love this dish year round. Marian Burros called for cutting the pork tenderloin into slices before marinating it in a simple mixture of garlic, red wine and fresh rosemary before grilling, but it works just as well with whole tenderloins and dried rosemary.
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Wash and dry tenderloin, and cut into 1/4-inch-thick pieces. Season with salt and pepper. Place in small bowl.
- Crush garlic; rinse and remove leaves from rosemary stems, and chop. Combine garlic and rosemary with wine, and pour over pork. Turn pork to marinate well.
- When ready to cook pork, spray stove-top grill with pan spray, and heat. Place pork slices on grill. Cook for about 5 minutes total, turning once and basting once or twice with marinade.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 407 milligrams, Sugar 0 grams, TransFat 0 grams
ANGEL HAIR WITH FRESH TOMATO SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil.
- Put the tomatoes in a large bowl. Heat the olive oil and garlic in a small saucepan over medium heat until the garlic is translucent, but not at all browned, 1 to 2 minutes. Stir in the crushed red pepper flakes, then pour the garlic oil over the tomatoes. Add 1 teaspoon salt and toss to coat.
- Cook the pasta according to package directions. Transfer the pasta directly from the boiling water to the bowl with the tomatoes using a pasta fork or tongs. Sprinkle in the Parmesan and some of the basil and toss to coat; let stand 5 minutes so that the sauce absorbs slightly. Top with the remaining basil and a little additional olive oil and serve with additional Parmesan.
GARLIC PARMESAN ANGEL HAIR PASTA
My easy garlic Parmesan angel hair pasta recipe is rich, buttery, and the ultimate dinner for any garlic lover! Sauteed garlic in a creamy Parmesan sauce coats delicate angel hair pasta and makes a rich comfort food your whole family will enjoy!
Provided by Angela
Time 20m
Number Of Ingredients 8
Steps:
- Bring a large, deep skillet or small stock pot to medium-high heat with the butter. Once the butter is melted add the garlic and saute until fragrant, stirring occasionally for about 1 minute.
- Stir in the chicken broth, milk, angel hair pasta, salt, and pepper until the pasta is softened and completely covered with liquid. Bring to a boil then reduce your heat to low and simmer.
- Simmer on low, stirring occasionally, for approximately 4-6 minutes or until your pasta is cooked fully. Remove from heat and stir in the grated Parmesan cheese until fully melted.
- Serve immediately garnished with fresh, chopped parsley if desired.
Nutrition Facts : Calories 337 kcal, Carbohydrate 46 g, Protein 13 g, Fat 11 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 27 mg, Sodium 682 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving
ROSEMARY PORK WITH ANGEL HAIR PASTA
After a long day of testing, I needed a fun activity for my middle school students. We played a round-robin game where students chose an ingredient for a class recipe from the following categories: protein, starch, vegetable, and seasonings. As a class we came up with Rosemary Pork with Angel Hair Pasta. It was a fun time of sharing and a wonderful way to connect mathematics to the real world.
Provided by Miss Fannie
Categories Pork
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a large non-stick skillet.
- Chop pork and brown in the skillet until the pork is done.
- Add the broccoli and seasonings. Cook until broccoli is heated through. Toss with the cooked pasta.
Nutrition Facts : Calories 285.7, Fat 10.4, SaturatedFat 5.1, Cholesterol 89, Sodium 118, Carbohydrate 19.3, Fiber 1.8, Sugar 0.7, Protein 27.5
ANGEL HAIR PASTA WITH PROSCIUTTO AND WILD MUSHROOMS
Easy and elegant, a perfect romantic dinner for mushroom lovers! The wild mushrooms can be anything you like. The recipe recommends morels, chanterelles, shitake, oyster mushrooms, or a combination of them. We have only tried this with shitake so far with excellent results.
Provided by noway
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the mushrooms and pat dry. Cut off and reserve stems. Cut the mushroom caps into thin strips. You should have about 4 cups of mushrooms.
- Cut the tomatoes into 1/2 inch cubes.
- Cut the prosciutto into very thin strips.
- Heat oil in skillet and add mushrooms, rosemary, pepper, and crushed red pepper and salt (optional). Cook, stirring for about 3 minutes, then add the garlic and prosciutto for another 1-2 minutes.
- Meanwhile, cook pasta in boiling water to desired doneness. Reserve 1/2 cup of the cooking liquid, drain pasta, and return to pot.
- Add tomatoes to the mushroom mixture and stir. Add cream and bring to a boil.
- Add the pasta, reserved pasta liquid, butter, 1/4 cup of the Parmesan, and basil. Toss to blend.
- Serve with remaining Parmesan cheese.
Nutrition Facts : Calories 536.8, Fat 30.1, SaturatedFat 14.9, Cholesterol 72.5, Sodium 349.5, Carbohydrate 50.1, Fiber 3.7, Sugar 4.4, Protein 18.1
ROSEMARY PORK ROAST
Tender and full of flavor, this lovely roast is an impressive main dish for a Christmas dinner or any special occasion. The aroma as the roast is baking, enhanced by rosemary and garlic, is mouthwatering. While it is in the oven I decorate my dining room table.-
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place first six ingredients and 1/4 cup broth in a large resealable plastic bag; seal bag and turn to coat. Refrigerate 4-8 hours, turning occasionally., Place roast in an ungreased roasting pan, fat side up, reserving marinade in bag. Add remaining broth to reserved marinade; pour over roast. Sprinkle roast with salt. Bake, uncovered, until a thermometer reads 145°, 1 to 1-1/4 hours., Remove roast from oven; tent with foil. Let stand 10 minutes before slicing. Meanwhile, skim fat from pan juices. Mix cornstarch and water until smooth; stir into juices. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Serve with roast.
Nutrition Facts : Calories 256 calories, Fat 11g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 346mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
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