Roast Pork Tenderloin with Sauteed Apples & Dried Cherries

 Ingredients:

• 1 lb. pork tenderloin, fat removed
• 1/2 tsp. freshly ground ginger
• 1/2 tsp. Spanish paprika
• 1 tbsp. extra-virgin olive oil
• 1 Granny Smith or Golden Delicious apple, peeled, cored, and cut into 1/4-inch wedges
• 1/4 tsp. freshly grated ginger
• 2 sage leaves
• 1/4 cup dried cherries
• 1/2 tbsp. maple syrup
• 1 cup low-sodium chicken stock
• salt
• freshly ground black pepper

Makes 4 Servings

1. Season pork with salt and pepper. 
2. Combine ginger, paprika, and 1/2 tablespoon of the olive oil. Spread over pork to marinate for 30 minutes or as long as overnight. 
3. Preheat oven to 400 F. 
4. Heat a saute pan over medium heat. Add the remaining 1/2 tablespoon olive oil and pork tenderloin. Cook until lightly browned. Turn tenderloin over and continue to cook until golden brown all over. Remove from pan (reserve pan to prepare the sauce). Place on a rack on a sheet pan and roast in the oven until the pork reaches in internal temperature of 143 F. Remove from oven and allow pork to rest for 15 minutes. 
5. Add apples to the saute pan. Cook over medium heat until golden brown. Flip and cook on other side until golden brown but still wit ha slightly firm texture. Add ginger, sage, dried cherries, maple syrup, and stock. Bring to a simmer and reduce by three quarters until apples are tender and liquid is syrupy. 
6. Slice pork 1/4-inch thick on the bias or against the grain. Serve on a bed of apples and drizzle with syrup. 

WW POINTS VALUE: 6 pts. 

Note: This recipe appears in the New Sonoma Diet Cookbook. This dish can make a decadent and elegant dinner for your family and friends. It's flavorful and easy to make. The tenderloin is the leanest and the most tender portion of the pork. The tenderloin is also the juiciest part of the pork and will melt in your mouth when it it cooked right. The pork is complemented by the tartness of the apples and dried cherries. This dinner is so decadent and delicious. The roasted pork and fruit will melt in your mouth it's that succulent and juicy. This dinner is best served with oven-roasted potato strings, cranberry-orange relish and peas for a fulfilling meal. If you don't have pork tenderloin on hand, pork loin works just as well. You can also use pears in place of the apples and use cranberries in place of the cherries and the meal will be just as decadent. 

Oatmeal Cookies with Cherries & Almonds

Ingredients:

• 1 cup whole wheat pastry flour
• 1 tsp. ground cinnamon
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup firmly packed dark brown sugar
• 1 large egg
• 1 tsp. vanilla extract
• 1 1 /3 cups old-fashioned (rolled) oats
• 1/2 cup dried cherries, coarsely chopped
• 1/2 cup sliced almonds
• 1/4 cup toasted wheat germ

Makes 44 Servings (1 cookie per serving)

1. Place racks in upper and lower thirds of oven. Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.
2. Whisk together flour, cinnamon, baking powder, and salt in medium bowl. With an electric mixer on medium-high speed, beat butter and brown sugar in large bowl until light and fluffy. Beat in egg and vanilla. Reduce mixer speed to low. Add flour mixture and beat just until blended. Stir in oats, cherries, almonds, and wheat germ.
3. Roll rounded tablespoons of dough into balls, making total of 44 balls. Place about 2 inches apart on prepared baking sheets. Lightly flatten each ball with palm of hand.
4. Bake until cookies are golden, about 15 minutes. Transfer cookies with parchment to wire racks and let cool completely.

WW POINTS VALUE: 3 pts.

Note: This recipe appears in the WW Family Meals Cookbook. These cookies are like a small bite of oatmeal in your mouth. These oatmeal cookies are not like the oatmeal cookies you get at the grocery store. The dried cherries and sliced almonds add a nice touch of flavor to them. These cookies are great when you're on a diet and they're perfect when you're craving something sweet.

Cinnamon Cherry Scones

Ingredients:

• olive oil cooking spray
• 1 cup gluten-free oat flour
• 1/2 cup almond flour
• 1/2 cup coconut flour
• 2 tbsp. monk fruit natural no-calorie sweetener
• 1 tbsp. gluten-free baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/2 cup fat-free milk
• 1 large egg
• 1 tsp. vanilla extract
• 1 tsp. fresh lemon juice
• 1/2 cup chopped gluten-free all-natural, no-sugar-added dried cherries

Makes 8 Scones (1 scone per serving)

1. Preheat the oven to 400 F. Line a baking sheet with foil (for easier cleanup) and lightly spray with olive oil.
2. In a large bowl, whisk together the oat flour, almond flour, coconut flour, monk fruit sweetener, baking powder, cinnamon, and salt.
3. In a separate bowl, whisk together the milk, egg, vanilla, and lemon juice. Stir in the wet ingredients into the dry ingredients and mix until well combined. Fold in the dried cherries.
4. Divide the dough into 8 balls and place on the baking sheet. With moistened hands, flatten and shape the dough into 8 triangles, 1 1/2 -2 inches thick. Make sure the triangles are at least 2 inches apart.
5. Bake until lightly golden and a toothpick inserted in the center of the scone comes out clean, 15-20 minutes. Let cool on pan.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. Who doesn't love a scone once in a while? Cherries and cinnamon make a heavenly combination any time of day. If you don't want to go completely gluten free, I highly recommend using fresh Bing cherries for a juicier bite and more zing to your scones. These scones can be made ahead and be stored in the freezer for up to 3 months.

Cherry-Orange Breakfast Scones

Ingredients:

• 3/4 cups whole wheat pastry flour
• 1/4 cup quick-cooking oats
• 2 tbsp. dark brown sugar
• 3/4 tsp. baking powder 
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 2 tbsp. cold unsalted butter, cut into pieces
• 1/2 cup dried cherries
• 1/3 cup fat-free buttermilk
• 1 large egg white
• 1 tsp. grated orange zest
• 6 tbsp. confectioners' sugar
• 2 tsp. orange juice

Makes 8 Servings (1 glazed scone per serving)

1. Preheat the oven to 375 F. Spray baking sheet with nonstick spray.
2. Whisk together flour, oats,brown sugar, baking powder, baking soda, and salt in a large bowl. With a pastry blender or 2 knives used scissor-fashion, cut in butter until mixture resembles fine crumbs. Stir in cherries. Whisk together buttermilk, egg white, and orange zest in small bowl. Add to flour mixture and stir until just soft dough forms.
3. Gather dough into ball and place on lightly floured surface. Lightly knead 2 or 3 times. Press dough into 8-inch circle and cut into 8 wedges. Place wedges on prepared baking sheet, about 2 inches apart. Bake until toothpick inserted in the centers comes out clean, about 15 minutes. Transfer scones to a rack; cool 10 minutes.
4. Stir together confectioners' sugar and orange juice in a small bowl until smooth. Place sheet of wax paper under the rack to catch drips. Drizzle glaze over scones and let stand until glaze sets, about 30 minutes.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW Tastier Than Takeout Cookbook. This is a great treat to make and serve on the weekend. These are not your typical scones. These scones are full of flavor and nice and moist. I highly recommend adding cinnamon, nutmeg or both for a pinch more flavor. You can use any dried berries in this recipe and your scones will still be delicious.