Pork Loin with Chorizo Nut Crumble served with Apples and Onions

 

Ingredients 

4 Red onions cut into rough half moons 

4 Pink Lady apples, cut into chunks 

3 Tbsp olive oil 

2-1/4 lbs Pork Loin

Zest of one lemon 

1 Tbsp of butter 

10 ounces of green beans steamed 

Salt and black pepper

Chorizo Nut Crumble 

2 oz semi-cured chorizo cut up a small as possible

1/3 cup mixed hazelnuts, walnuts and almonds 

2 Garlic cloves

Directions

Sauté the onions and apples and 2 tablespoons olive oil over low heat. Stir occasionally to prevent them sticking, and slowly cook for 30 to 60 minutes depending on how soft you want the apples. Add 3 tablespoons water and keep over low heat while you prepare the pork.

To make the chorizo not crumble, put the chorizo nuts and garlic in a small food processor. Where is until it's over rubble smaller than peas bit bigger than breadcrumbs.

Preheat the oven to 350°. Dry the pork loin Thorley and cut into pieces that will fit lengthwise in a frying pan. Season with women's asked salt and pepper. Heat 1 tablespoon of olive oil in the frying pan until smoking. One at a time, quickly sear each piece of pork for no more than 30 seconds on each side until you have a thin brown crust. Transfer the pork pieces to a baking sheet. Dab it with pea size pieces of butter on the length of the pork.

Cook the pork in the oven for 17 to 20 minutes until cooked but slightly blushing pink on the center allowed to rest for 8 to 10 minutes before slicing into medallions.

Cook the crumble in dry frying pan until the nuts are browned in the chorizo is cooked through. Serve the pork with the stripe of the softened apples with the steamed beans on the side scattered with the nut crumble.

Bourbon Brownie Balls from Cooking Light

Ingredients

1/3 cup applesauce
1/4 cup egg substitute
1 tablespoon water
1 (16.7-ounce) package brownie mix
Cooking spray
3 tablespoons bourbon
1/3 cup finely chopped Walnut, Almonds, or Pecan pieces, toasted

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Directions

1. Preheat oven to 350°.
2. Combine first 4 ingredients (including fudge packet from mix if applicable), stirring well. Spread into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted near edge of pan comes out clean. Cool in pan on a wire rack.
3. Crumble brownies; place in a food processor. Add bourbon; process until mixture forms a ball (about 30 seconds).
4. Shape brownie mixture into 24 balls, about 1 1/2 tablespoons each. Place nuts in a shallow bowl. Roll balls in nuts, pressing gently to coat.
5. Note: Store balls in an airtight container at room temperature for up to three days.

Giada's Peanut Butter Granola Bars (Modified*)

Peanut Butter Granola Bars

Ingredients

• Vegetable cooking spray
• 1 egg white
• 1/2 cup chunky peanut butter
• 1/3 cup brown sugar
• 1/4 cup honey
• 1/4 cup unsalted butter, melted*
• 2 cups old fashioned oats
• 1/4 cup slivered almonds, toasted
• 1/3 cup miniature chocolate chips

Directions

Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.

Spray a nonstick baking pan with vegetable cooking spray. Lay a piece of parchment paper in the pan, allowing the excess paper to hang over the sides. Spray the parchment paper lightly with cooking spray.

In a medium bowl, using a hand beater, beat the egg white until frothy. Stir in the peanut butter, brown sugar, and honey. Add the melted butter, oats and almonds. Stir to combine, then add the chocolate chips.

Using a rubber spatula, spread mixture into the prepared baking pan, pressing lightly to form an even layer. Bake until the edge of the mixture begins to brown, about 20-25* minutes. Remove from the oven and let cool for at least 1 hour. Cut into 1-1/2-inch squares and serve. Yields 24 bars.

* I found that if I decreased the butter from 1/2 c. to 1/4 c. and increased the cooking time from 15 min. to 20-25 min., they stayed together better.