Attempting goal #1

One of my goals this year is to try a new recipe every week......at least 1 new recipe a week.  I have so many cookbooks that I have poured over......I salivate over the pictures and dream of making them all.  And that is where it normally ends.

With this new year, I am stepping outside of my box (Lord help me!) and reaching for the stars!  I received the greatest cookbook from my nephew....or so he tells me!  I got Giada De Laurentis's Feel Good Food and it is a signed copy.  I have poured over the book AND selected the recipe; made my shopping list and went to work.

In the past, I have been afraid of different ingredients that alone sound horrible.  An example FOR ME is horseradish.  YUK.  I never get it for prime rib (many people like a good horseradish ...my sinuses don't need to be cleaned out like that!)...so I have avoided recipes with it.  My new attitude is not to be afraid.  Fear will hold me back from some wonderful experiences....right?

The recipe selected is Citrus Slaw with Pork Tenderloin....and yes it has horseradish in it.  Once it was done, it was amazed that IT LOOKED LIKE THE PICTURE IN THE BOOK!  It was easy and delicious.  So here is the recipe:

sliced pork tenderloin and citrus slaw***

slaw:
2 large oranges
1 grapefruit (I used a red one)
1 Tbs safflower or grapeseed oil
1/2 Tbs light agave or honey
1/2 Tbs apple cider vinegar
1/4 tsp bottled horseradish
1/4 tsp kosher salt
1/4 tsp fresh cracked black pepper
1/2 small head napa cabbage (about 3 cups)

pork:
vegetable cooking spray
2 tsp ground cumin
1/8 tsp cayenne pepper
1/2 tsp kosher salt
1 lb pork tenderloin
1 Tbs grapeseed or safflower oil

5 crushed tortilla chips (I did not use these....none in the house!)

for the slaw:  Cut the ends off one of the oranges and ten use the knife to slice off the peel and white pith underneath.  Using a paring knife, and holding the orange in your hand, slice between the membranes to release the segments.  Cut the segments into 1/2 pieces and put into a bowl.  Squeeze the juice from the membranes and reserve.  Repeat wit h the remaining orange and the grapefruit.

In a large bowl, whisk together the oil, 1 Tbs of the reserved citrus juice, the agave, vinegar, horseradish, salt and pepper.  Add the citrus segments and cabbage.  Toss until coated.  Refrigerate for 30 minutes.

for the pork:  Position the oven rack in the center of  the oven and preheat the oven to 400*.  Spray a heavy rimmed baking sheet with the vegetable oil spray.

In a small bowl, mix together the cumin, cayenne pepper and salt.  Rub the spice mixture all over the pork.  In a large skillet, heat the oil over medium high heat.  Add the pork and brown on all sides, about 8 minutes.  Transfer the pork to the prepared baking sheet and bake until a meat thermometer inserted into the thickest part of the meat registers 160*F, about 30 minutes.  Allow the meat to rest 10 minutes before slicing into 1/4 to 1/2 inch slices.

Divide the slaw among 4 plates.  Arrange the sliced pork on top and sprinkle with the crushed chips.

I was amazed at the flavors.  For a little more punch of color, I added a handful of pomegranate seeds.  YUM!!

So I can say that in week 1 of the new year I have accomplished part of my new goals!!  As I write this, I have a piece of fish in the oven with a crab and goat cheese stuffing.  A little blush vinaigrette to steam it with.  I can't wait for dinner!!

Until next time.......

***De Laurentis, Giada, 2013, Giada's Feel Good Food, ppg 192-193