GORDON RAMSAY RECIPES

A lean pork tenderloin, rubbed with Mexican adobo and grilled or broiled to give you a great tasting, smoky, tender piece of meat.

Pork tenderloin is the leanest cut of pork, in fact it’s just as lean as a skinless chicken breast, and it doesn’t take long to cook, which makes it perfect for busy weeknights. If you’re tired of making the same ‘ole thing for dinner, this is the answer (and bonus, it’s totally man-friendly).

I was really in the mood for some Cilantro Lime Rice^[1], and I thought it was the perfect compliment; I used some lime wedges to squeeze over the pork – delish! I was craving white rice, but I often use brown rice too as a whole grain option. For an even healthier side, last week’s Fiesta Bean Salad^[2] would also be fabulous!

This recipe is from the cookbook Simple Food, Big Flavor^[3],
by Aarón Sánchez (you may know him as one of the judges on Chopped^[4]).
Yesterday I made a batch of Aaron’s Adobo^[5] with full intentions of making
this pork dish. I still have a lot of adobo left, so I’m going to use
the rest to grill some pork chops this weekend. It was pretty chilly
yesterday, so rather than making this on my grill, I used my broiler instead.

Mexican Adobo Rubbed Grilled Pork Tenderloin
gordon-ramsay-recipe.com
Servings: 4 • Size: 1/4 • Old Points: 4 • Weight Watcher Points+: 4 pt
Calories: 182 • Fat: 6.5 g • Carb: 3 g • Fiber: 1.5 g • Protein: 27.5 g • Sugar: 0 g
Sodium: 66 mg (without the salt) • Cholest: 81 mg

Ingredients:

18 oz pork tenderloin
3 tbsp Aaron’s Adobo^[6]
1 tsp olive oil
kosher salt, to taste

Directions:

Rub the olive oil over the tenderloin and pat on the adobo. Set aside about 30 minutes.

Meanwhile, preheat the grill to high, or preheat the broiler. Generously season the pork with salt.

Grill or broil on high until an instant read thermometer inserted in the center reads 145°F, about 20 to 22 minutes. Let the pork rest about 5 minutes before slicing.

References

^{^} Cilantro Lime Rice (www.gordon-ramsay-recipe.com)
^{^} Fiesta Bean Salad (www.gordon-ramsay-recipe.com)
^{^} Simple Food, Big Flavor (www.amazon.com)
^{^} Chopped (www.foodnetwork.com)
^{^} Aaron’s Adobo (www.gordon-ramsay-recipe.com)
^{^} Aaron’s Adobo (www.gordon-ramsay-recipe.com)

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Rainy days and soup go hand in hand. If you’re a mushroom lover like me, you’ll love this simple savory soup that takes less than 30 minutes from start to finish!

This is a variation of my meatless Creamy Mushroom Soup^[1], which we all love in my home. I like to have that as a first course since it’s such a light soup, but to make it a little more substantial as a main dish, I added some chicken breast. Still light at under 115 calories, and 3 Weight Watchers points, you could easily serve this with a salad or half sandwich on the side.

I did some Spring shopping at Target a few weeks ago and couldn’t pass up these pretty, inexpensive beaded bowls and dishes from the Target Threshold collection^[2]. I love using white bowls and dishes to plate my food. I find food always looks prettiest on a white dish, and since we eat with our eyes, I usually have fun at dinner time and try to style our plates. Also a great tip if you like to photograph your meals.

Creamy Chicken and Mushroom Soup
gordon-ramsay-recipe.com
Servings: 4 • Serving Size: 1-1/2 cups • Old Pts: 2 • Weight Watchers Points+: 3
Calories: 111.5 • Fat: 3.4 g • Protein: 13.6 g • Carbs: 12 g • Fiber: 0.9 g • Sugar: 1.4 g
Sodium: 538.8 mg

Ingredients:

4 cups water
3 tbsp flour
1 celery stalk, cut in half
5 oz shiitake mushrooms, sliced
8 oz baby bella, sliced
4 tsp Chicken Better Than Bouillon (or to taste)
2 tsp unsalted butter
7 oz skinless chicken breast
1 tbsp fresh parsley, chopped

Directions:

Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium.

Add celery, mushrooms, chicken bouillon and butter and bring to a boil. Add chicken, cover and simmer on low 15 minutes, or until chicken is cooked through.

Remove chicken and set aside; continue to cook the remaining soup an additional 5 minutes, until vegetables are soft.

Place celery and 1 cup of soup into the blender; blend until smooth, then return to the pot and simmer a few minutes. Shred or cut the chicken into small pieces and add back to the soup, garnish with fresh parsley.

Makes about 6 cups.

References

^{^} Creamy Mushroom Soup (www.gordon-ramsay-recipe.com)
^{^} Threshold collection (www.target.com)

Tag: skinless chicken breast

Mexican Adobo Rubbed Grilled Pork Tenderloin

References

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Creamy Chicken and Mushroom Soup

References

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