That Other White Meat For Easter
Wednesday - April 12, 2006
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Del.icio.usLooking for a fun adventure this holiday week? Consider heading into Waikiki to try out a glide ride from Segway of Hawaii.
Alan Rice has relocated from Los Angeles with son Ryan to open this new business, headquartered in the Tapa Tower at the Hilton Hawaiian Village.
The company is offering fun on the Segways, which have revolutionized transportation worldwide as a safe, smart and environmentally friendly means of transportation.
Easter is a time for families to gather around the dinner table and enjoy a special meal together, and with both Passover and Easter this week, I dedicate this holiday recipe to the Rice family.
Pork is the “other white meat,” so for a memorable Easter dinner, try a pork tenderloin roast instead of ham; it contains much less sodium. Top with cinnamon apples or serve the apples alongside as a side dish.
Apples are a good source of fiber, vitamin C, potassium, and contain pectin, which has been shown to lower cholesterol levels. You can use Fuji, Granny Smith (for a tart flavor), Gala or any apple variety of your choice.
Pork is higher in B complex vitamins (riboflavin, niacin and thiamine), than other meats, is rich in potassium and zinc and a good source of phosphorus.
Pork must always be cooked thoroughly to kill any parasites, and a meat thermometer is the best test of doneness. The thermometer should read 160 degrees Fahrenheit to be on the safe side.
Happy Easter!
PORK LOIN WITH MAPLE GLAZE
* 2 pork tenderloins (about 1 pound each)
For Marinade/Glaze:
* 1 cup pure maple syrup
* 3/4 cup apple juice
* 1/2 cup brown sugar
* 1/4 cup honey
* 1/2 cup orange juice
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground ginger
Trim, wash and dry tenderloins and place in glass dish. Mix all marinade ingredients, and pour half of the marinade over the tenderloins, turning to coat all sides.
Refrigerate reserved marinade. Cover, and marinate for at least 2 hours in the refrigerator, turning a few times.
Preheat oven to 350 degrees, and place marinated tender-loins in baking pan that has been sprayed with cooking spray. Pour remaining marinade over the tenderloins and bake for about 1 hour, (basting a few times) , or until a meat thermometer registers 160 degrees, and the meat is not pink inside. Remove from oven and cover with foil for about 10 minutes. Slice and serve with marinade spooned over the slices.
Makes eight servings.
Approximate Nutrition Information Per Serving:
Calories:170 Fat: 4.5 grams Cholesterol: 85 milligrams Sodium: 80 milligrams
SPICY CINNAMON APPLES
* 12 medium-size apples
* 3/4 cup apple juice
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground allspice
* 2 teaspoons grated orange peel
* 1/4 cup apple juice (mixed with 1 tablespoon plus 2 teaspoons cornstarch)
Core, peel and slice apples. Place the apple slices, 3/4 cup apple juice, cinnamon and all-spice in a saucepan; stir to blend and bring to a boil. Reduce heat to simmer, add orange peel and stir to combine. Cover and simmer for 20 minutes, or until the apples are crisp-tender. Stir in the 1/4 cup apple juice-cornstarch mixture and cook, stirring, until the sauce is thickened. Serve warm. Makes 10 servings,
Approximate Nutrition Information Per Serving:
Calories: 110 Fat: 0 grams Cholesterol: 0 milligrams Sodium: 10 milligrams
(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)
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