The pork can be barbecued or broiled. If you barbecue, heat one section of the grill and place the pork over the unheated section so it cooks indirectly, that is, away from the direct heat.
Doctor up a deli potato salad and open a bag of washed, ready-to-eat salad to complete your quick and tasty meal.
HELPFUL HINTS
Wine suggestion: This sweet and spicy dish would be nicely matched by an Australian shiraz. Cooking method: A stovetop grill can be used instead of an outdoor grill or the broiler. To buy: 1 small container unsalted peanuts, 1 jar ground coriander, 1 jar cayenne pepper, 3/4 pound pork tenderloin, 1 small container plain deli potato salad, 1 bunch celery, 1 red bell pepper and 1 bunch scallions.
Staples: Brown sugar, salt and black peppercorns.
This meal contains 488 calories per serving with 36 percent of calories from fat.
Linda Gassenheimer is the author of 14 cookbooks including her newest, “The Flavors of the Florida Keys” and “Mix ’n Match Meals in Minutes for People with Diabetes.” Visit Linda on her website at www.DinnerInMinutes . com or Linda@DinnerInMinutes.com .
Peanut Rub Barbecued Pork
Serves 2
Vegetable oil spray 20 dry roasted, unsalted peanuts (will make 2 tablespoons of ground peanuts) 1 tablespoon ground coriander 1 tablespoon brown sugar 1/8 teaspoon salt 1/8 teaspoon cayenne pepper 3/4 pound pork tenderloin
Heat half a grill or turn on broiler. If using broiler, line a baking tray with foil. Spray with vegetable oil.
Chop peanuts in a food processor and add coriander, brown sugar, salt and cayenne pepper. Blend.
Remove visible fat from pork tenderloin. Butterfly the pork (cut almost through lengthwise and open it like a book). Rub pork with the spice mixture on both sides, pressing the mixture into the meat. Place on heated grill away from direct heat for 15 minutes, turning after 7 minutes or place on lined baking tray and broil 6 inches from heat for the same amount of time. Pork is done when a meat thermometer reaches 145 degrees. Carve and serve.
Per serving: 289 calories (32 percent from fat), 10.3 g fat (2.1 g saturated, 5.1 g monounsaturated), 108 mg cholesterol, 38.2 g protein, 10.8 g carbohydrates, 2.0 g fiber, 241 mg sodium.
Potato Salad
Serves 2
1 cup plain deli potato salad 1 cup red bell pepper cut into cubes 1 cup sliced celery 2 scallions, sliced (about 1/4 cup) Salt and freshly ground pepper
Place potato salad in a bowl, and add bell pepper and celery. Toss well. Taste for seasoning and add salt and pepper to taste if necessary. Sprinkle scallions on top.
Per serving: 199 calories (40 percent from fat), 8.9 g fat (1.5 g saturated, 2.4 g monounsaturated), 86 mg cholesterol, 3.6 g protein, 26.9 g carbohydrates, 4.4 g fiber, 525 mg sodium.
