“Adult Food” Can Be Kid Friendly

Just because a recipe may look sophisticated or fancy doesn’t mean kids — even the chicken nugget, mac & cheese-loving ones out there — won’t want to eat it.  Last week while surfing a blog called ChocolateAndZucchini, I found a recipe for Orange and Rosemary Pork Tenderloin, posted on October 7th.  Since pork tenderloin is my absolute favorite cut of pork (it’s lean, tender, mild in flavor and easy to cook) I was drawn to this particular dish.  My initial thought when scanning the ingredients was:  “Carolyn’s gonna love it but Leah, no way!”  Well, I’m happy to report that my opinioned 9-year old with her unpredictable palate devoured every bite.  In fact, after her first helping she replied enthusiastically “More steak please!”   

Though this recipe definitely featured what some might consider “adult” flavors — white wine vinegar, garlic, rosemary — Leah still loved it.  I did make a few minor tweaks to this recipe.  Instead of the juice of two oranges (which I did not have), I used about 3/4 cup orange juice.  And since I didn’t have any crème fraîche on hand, I used light sour cream.  By the way, on the side, we enjoyed mashed potatoes and roasted acorn squash. All around, I’d consider this a successful — and nutritious — family meal. 

We would love to hear some of your “adult food” success stories.  Have your kids ever surprised you by gobbling up a food you thought they would reject?  Do they routinely request a recipe that you thought was for “adults only?  We’re always on the lookout for new ideas so post your recipes and stories now!

~Janice

November 3, 2008 | Filed Under Dinner, Pork | 4 Comments 

Ready, Set, Grill

With Memorial Day just around the corner, it’s time to fire up your backyard grill. Instead of the same old burgers and dogs, try pork tenderloin instead. We like it because it’s versatile, easy to cook, and very lean. In fact, it has the same amount of fat as skinless chicken breast and is also a great source of B vitamins.

If you need some incentive to expand your grilling repertoire, the National Pork Board is sponsoring a recipe contest: Grilling Grates from 50 States. They’re looking for regionally-inspired, quick and easy tenderloin recipe creations with five ingredients or less. You can check it out at TheOtherWhiteMeat.com. In the meantime, to get you started, try our pork tenderloin recipe … with just 5 simple ingredients.

Rosemary-Marinated Pork Tenderloin
Makes 4 Servings

One 1 ¼ pound pork tenderloin
1/4 cup Italian salad dressing
1 tablespoon chopped fresh rosemary
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon kosher salt
Pinch black pepper

Place the pork in a large resealable plastic bag; set aside. Whisk together the salad dressing, rosemary, mustard, garlic, salt, and pepper in a bowl. Pour the marinade over the pork. Seal the bag and refrigerate for at least 1 hour, or up to 24 hours for the most flavorful results.

Nutrition Information per Serving:
170 calories, 6g fat (2g saturated fat), 160mg sodium, 0g carbohydrate, 0g fiber, 28g protein

May 25, 2007 | Filed Under Dinner, Pork | Leave a Comment