Pinch Of Nom Pork Loin Food

SALT AND PEPPER PORK | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Toast the salt flakes in a hot pan until they start to brown - it's very important to do this to get the true salt and pepper flavour.
• Mix the toasted salt and all the other spice mix ingredients together.
• Coat the pork evenly with the spice mix, then refrigerate for an hour or so to allow to marinate. You can do this in advance.
• Spray a frying pan with low calorie cooking spray and place over a medium to high heat.
• When the pan is hot, add the pork, onion, peppers and garlic and fry until the pork is almost cooked through.
• Add the soy sauce and rice vinegar and let it simmer for a couple of minutes, stirring to make sure everything is coated.
• Once the pork is cooked remove from the heat and serve with rice and stir fried vegetables.

HONEY MUSTARD PORK TENDERLOIN

Steps:

• Mix soy sauce, oil, garlic, honey, mustard, ginger and pepper. Add tenderloins; cover and chill for 8 to 12 hours. Drain tenderloins, reserving marinade. Pat tenderloins dry with paper towel. Grill tenderloins over direct medium heat for 3 minutes, then turn 1/4 turn and cook for 3 minutes more. Move tenderloins over dip pan, turn 1/4 turn, and grill, covered, for 7 to 10 minutes longer. Turn and brush with reserved marinade until temperature registers 150. Remove from grill, cover and let rest for 10 minutes. Just Sauce

PINCH OF NOM CUBAN BEEF RECIPE

Steps:

• Season the meat well with salt and pepper.
• Spray a large frying pan with low-calorie cooking spray. Brown the meat over a high heat then set aside.
• Add a little more low-calorie cooking spray to the pan, then sauté the onions for 3-4 minutes until they start to soften.
• Add the remaining ingredients to the pan with the browned meat and onions.
• Bring to the boil then reduce the heat and simmer for 1½-2 hours or until the meat is tender. (You can also cover the pan and cook in the oven for 2-2½ hours at 160°C/fan 140°C/gas mark 3, but make sure your pan is ovenproof.)
• Pull the meat apart with two forks - it should shred easily. If the sauce is a little thin you can remove the lid to reduce the liquid.
• Serve on a bed of rice or whatever you fancy.
• Fancy using your slow cooker instead? Here's the slow cooker method: (Takes 6-8 hours to cook) Season the meat well with salt and pepper. Spray a frying pan with a little low-calorie cooking spray and place over a medium heat. Add the meat and sauté for a few minutes on both sides until browned. Add all the remaining ingredients to the slow cooker along with the browned meat. Set the slow cooker to High and cook for 6 hours, or on Medium setting for 8 hours. Pull the meat apart with two forks - it should shred easily. If the sauce is still a little thin, remove the slow cooker lid and allow it to reduce slightly. Serve on a bed of rice or whatever you fancy.
• Electric pressure cooker method: (Takes 1 hour and 20 minutes to cook) Season the meat well with salt and pepper. Set the pressure cooker to Sauté/Browning, then spray it with a little low-calorie cooking spray. Add the meat and sauté for a few minutes on both sides until browned. Add the remaining ingredients to the pressure cooker with the browned meat. Put the lid on the pressure cooker and pressure-cook on Manual/Stew for 1 hour, then allow the pressure to release naturally for about 15 minutes (Natural Pressure Release/NPR). Pull the meat apart with two forks - it should shred easily. If the sauce is still a little thin, remove the pressure cooker lid and set to Sauté to reduce slightly. Serve on a bed of rice or whatever you fancy. Recipe extracted from Pinch of Nom: 100 Slimming Home-Style Recipes (Bluebird publishing) View at Amazon | £9.99