Saturday night we had my father- and mother-in-law over to celebrate my father-in-law's birthday. I made a fabulous marinated Pork Tenderloin, oven roasted sweet potato fries (from the Eat-Clean Book for Family and Kids), steamed broccoli, and cheesecake.
I made the cheesecake from a recent Clean Eating magazine and I am sorry to say that I was disappointed at how it turned out. The mixture never solidified, was very sticky, and developed a "smoky crust" on top (as my FIL described it). I froze the leftovers to see if that helped; and although the cheesecake is now solid, it still has a smoky flavor and something seems slightly off about it. Back to the kitchen to develop an improved recipe!
I have a few ideas of how to remedy the situation and will get back to you when I have found something that works. My main concern is the number of eggs whites (6), I will decrease the number of eggs whites, substitute non-fat, plain greek yogurt/yogurt cheese for cottage cheese and increase this to account for the loss of egg whites. I am also toying with the idea of creating a "Marble" cheesecake by adding cacao powder to some of the cheesecake mixture and swirling it in.
The marinated Pork Tenderloin recipe that I made was inspired by a recipe that I saw on Rachel Ray's 30-minute meals show. This is my version of Rachel Ray's Uptown Pork Chops with Escalloped Apples.
Lemon-Thyme Pork Tenderloin with Cinnamon Apples
2 tbsp walnut oil
1/4 - 1 cup organic lemon juice, enough to cover pork tenderloin at least 1/2 way up sides
1 tbsp grill seasoning, divided
1 tbsp thyme, divided
dash of sea salt and pepper
Whisk together almond oil, lemon juice, 1/2 tbsp grill seasoning, and 1/2 tbsp thyme, salt and pepper in a glass container. Add the Pork Tenderloin. Marinade for at least 3 hours, turn once half way through.
Meanwhile, mist a baking pan with olive oil.
Preheat over to 450˚.
When the Tenderloin has finished marinating, remove from marinade and place in the prepared pan. Sprinkle the remaining 1/2 tbsp grill seasoning, 1/2 tbsp thyme, dash salt and dash pepper over the top of the Tenderloin.
Bake at 450˚ for 35 minutes or until the internal temperature reaches 160˚.
3 large apples, cored and cubed
2 tbsp sucanat, agave nectar or organic zero sweetener
2 tsp cinnamon
2 tbsp whole-wheat flour, or gluten-free flour of choice
2 tbsp organic lemon juice
Mist a large skillet with olive oil. Saute apples over medium heat for 12-15 minutes, until tender. Add sweetener, cinnamon, flour, and lemon juice and saute until combined.
Serve pork tenderloin with apples.
Be sure to use Organic Lemon Juice, as some conventional Lemon Juice contains the preservative, Sodium Benzoate, which when combined with Vitamin C becomes Benzene, a powerful carcinogen!
Check the labels of your seasoning blends - some contain hidden sugars, hydrogenated oils, preservatives and lots of sodium!