Mustard and Maple Syrup glazed Pork Tenderloin with Arugula Salad and Roasted Sweet Potatoes

This meal has become a staple dinner for the family. Not only is it simple to prepare and tastes delicious, it rates low on the Glycemic Index . Always a bonus. I was also happy to hear that new research has indicated that 100% pure maple syrup can be beneficial to diabetics .


Mustard and Maple Syrup glazed Pork Tenderloin INGREDIENTS 1 tbsp Whole Grain Mustard 1 tbsp olive oil 1 tbsp 100% pure maple syrup salt & pepper 2 Pork Tenderloins
Preheat oven to 350 degrees. In a small bowl mix together the mustard, olive oil and maple syrup. Add salt and pepper to taste. With a basting brush coat all sides of the pork tenderloin. Bake for 40-45 minutes. Optional: After coating the pork tenderloin cover and refrigerate over night.
Roasted Sweet Potatoes
INGREDIENTS
3 Sweet Potatoes 2 tsp olive oil salt & pepper
Preheat oven to 350 degress. Chop Sweet Potatoes into 1 inch cubes, leaving the skin on. Toss sweet potatoes with olive oil, salt & pepper. Bake covered for 40-45 minutes, until tender.
Cherry Tomatoes & Arugula Salad
INGREDIENTS
SALAD Arugula Cherry Tomatoes
DRESSING 3 tsp olive oil 1 tsp white-wine vinegar 1 tsp lemon juice 1 tsp dijon mustard salt & pepper
In a small bowl whisk together olive oil, white-wine vinegar, lemon juice, dijon, salt and pepper. In a large salad bowl mix arugula, cherry tomatoes and dressing.


RATING This is my go-to recipe when I want to make something easy and healthy. When discussing the rating for this meal it was mentioned that "we always have pork tenderloin", however the plates are always cleaned off at the end of the meal. The picky eater mentioned that the meat was a little dry*. I then frowned at him. He mentioned that he likes the glaze. He suggested to marinate the meat longer next time. I agreed. He enjoys the sweet potatoes and the salad, but would prefer spinach over arugula. The kid talks about not being a fan of meat but finishes off his serving. He rates the sweet potatoes a 9 only because 10 is very, very high. He rates the salad low because he doesn't like the arugula. When I wasn't looking he stole all my cherry tomatoes. I'm taking that as a good sign and taking the liberty to raise his rating. This is a dinner that I love. Although there are the occasional mumblings I can count on this meal to be healthy and enjoyed by the entire family (except the dog).* The meat was a little dry this time

Brown Rice Pasta in a Lemon Cream Sauce with Asparagus and Smoked Salmon

Whenever the picky eater is out for the night I take the opportunity to make a dish with fish. He's not a fan and I am. I found this recipe on Epicurious and made some slight changes. Instead of Pappardelle I used Brown Rice Penne Pasta. Instead of a heavy cream I used a light cream. Instead of smoked salmon I used dried smoked salmon. Close enough.

INGREDIENTS
1 pound asparagus (cut into 2 inch pieces)
1 pound of brown rice pasta
dried smoked salmon, shreaded into bite size pieces
2 large shallots, finely chopped
1 tbsp butter
2 lemons (1 tsp lemon zest, 3 tbsp lemon juice)
3/4 cup light cream
salt and pepper to taste

Fill a large pot with water and bring to a boil for pasta and asparagus. Cook asparagus just before they become tender, 3 minutes. Remove and set aside. Cook pasta al dente.

In a smaller sauce pot melt butter and add shallots. Cook until softened. Stir in cream and zest and simmer until thickened. Stir in lemon juice. Add salt and pepper to taste. Remove from heat.

Once the pasta is cooked, drain and return to the pot. Over low heat mix, in the cooked asparagus, chopped salmon, and lemon cream sauce to pasta. Toss gently until the pasta is heated through. It is ready to serve. Top with parmesan and pepper.

RATING
This was a tricky one. Thankfully the picky eater was unavailable to comment. I enjoyed this recipe. The lemon complimented the asparagus and smoked salmon very nicely. I will be honest and say that I made some shortcuts to the actual recipe. I didn't take the time to make the sauce properly. It didn't turn out as creamy as it should have. This was also the first time I have tried Brown Rice pasta. I can't say I like it. Maybe I over cooked it but I found it very soggy. The kid did not like this recipe at all. His comment about his rating "The only reason I've giving this a 3 is because I'm hungry." I was happy to hear that he was taking his job rating seriously, but not happy with the rating itself. He did pick out and eat all the asparagus but unless you have a child that enjoys smoked salmon I would pass on this dish. The dog happily cleaned off the kids plate.
I will try this pasta again but the next time I'll follow the recipe more closely, use a different pasta and choose smoked-salmon-loving company.

Mixed Bean Salad with Red Pepper, Corn & Avocado

This recipe is inspired by a local cafe. It's a simple recipe high in fiber and taste. Add some lettuce and a slice of bread and it makes a great lunch. Alone, it can be served as a side dish for a BBQ. This recipe makes about 3 cups. If I'm making it for myself to have later in the week I won't mix in the avocado until it's ready to serve

INGREDIENTS
SALAD
1 can of 19 fl oz. mixed beans
1/2 red pepper, thinly sliced
1/4 red onion, thinly sliced
1/2 cup cooked corn
1 avocado

DRESSING
1 tbsp olive oil
1 tps balsamic vinegar
1/2 lemon, juiced
salt & pepper to taste

Rinse and drain the beans. Chop up red pepper, onion and avocado. In a separate bowl mix together olive oil, vinegar and lemon juice. Throw all ingredients in a bowl and toss. Add salt and pepper to taste.

RATING
The picky eater would entertain the idea of eating this dish if it didn't have onions, red pepper or avocado. He does like corn. The diabetic enjoys this salad very much and would have it again. The kid did eat the salad but mentioned that it was not his favourite. The dog did not get any leftovers.