Hawaiian Pork and Greens

This recipe originated with  Sunny Anderson, from her show at "Food Network."  I have modified the recipe slightly;  this is my version. It makes for a wonderful  Sunday dinner.

Pork tenderloin is very lean and the addition of spinach and pineapple makes it pretty much a 1- pot wonder!

Hawaiian Pork and Greens

serves 6

1 tablespoon kosher salt, plus more for seasoning
1 teaspoon sugar
1 teaspoon ground dried oregano
1 teaspoon black pepper, plus more for seasoning
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
2 (1-pound) pork tenderloins
Olive oil (enough to drizzle for saute of meat/vegetables)
1 onion, roughly chopped (red onion is prettier!)
 3 cups cubed pineapple, cut into1/2 -inch cubes
2 garlic cloves, minced
1/2 teaspoon red chili flakes
2 bags ounces spinach, triple washed
1/4 cup water (can use chicken broth if preferred)

Preheat the oven to 350 degrees F. Mix together 1 tablespoon of salt, sugar, oregano, 1 teaspoon of black pepper, white pepper, and cayenne on a piece of waxed paper. Roll the tenderloins in the mixture to coat.

In a large skillet ( large enough to fit the entire length of the loins), heat a drizzle of the oil over medium heat. When hot, add the pork loins and sear on all sides until just golden, about 2 to 3 minutes each side. (Depending on the size of the skillet, you may need to sear in batches.) Transfer to the oven and bake until the internal temperature reaches 145 degrees F on an instant-read thermometer, about 20 to 25 minutes. Remove the skillet from the oven and transfer the roasts to a cutting board. Loosely cover with aluminum foil and let rest 10 minutes.

Heat the skillet over medium heat, adding another drizzle of  oil, the onions, pineapple. Add garlic once onion begins to soften. Saute until the pineapple caramelizes slightly. Add the red pepper flakes and saute a few minutes more. Stir in the spinach and season with salt and pepper, to taste. Add water, cover and cook the spinach until it wilts. Slice the pork and arrange on a serving platter. Serve with the greens and pineapples.

WW points/serving:6

You can read Sunny's original recipe here. 

Butter Ball Cookies

Today is "Fat Tuesday"...so I am sharing my mother's recipe for Butter Ball Cookies.  They are not at all figure friendly, but in keeping tradition a little decadence is in order.   These were always a favorite of mine, and I don't think that will ever change. They melt in your mouth!

Butter Ball Cookies

4 oz butter (1 stick)
1 c flour
2 tbsp sugar
2 tbsp water
1 tsp vanilla
1 c chopped walnuts
powdered sugar, for dusting


Cream together flour, sugar, water, and butter.  Add vanilla and nuts.  Make into balls on an ungreased baking sheet.  Bake at 350 for 12 to 15 minutes.  Roll in powdered sugar when cookies are completely cooled.

Makes about 3 dozen depending on size.

Marietta's Lentil Vegetable Soup with Barley

Ash Wednesday is this week...so I decided that a few vegetarian recipes should be added in the coming weeks.  This is long time favorite that I found on the internet many years ago.  When it was relatively new in my repertoire, I made some for a friend who was recovering from surgery...later she raved about it. I have made this recipe many times over since.

Marietta's Lentil Vegetable Soup with Barley

6 servings

1 1/2 Tbsp olive oil 

3/4 cup(s) uncooked celery, chopped
3/4 cup chopped onion
1 clove(s) (medium) garlic clove(s), minced
6 cup(s) fat-free reduced sodium chicken broth*
28 oz  Whole peeled plum tomatoes
3/4 cup(s) dry lentils, rinsed
3/4 cup(s) uncooked barley, rinsed
table salt, to your taste
1/2 tsp black pepper
1/2 tsp dried rosemary
1/2 tsp ground oregano
1 cup(s) Carrots, thinly sliced
1 cup shredded Swiss cheese (optional)

Heat olive oil in dutch oven. Add celery, onion and salt and pepper and cook until softened. Add garlic and cook a few more minutes. Add chicken broth, tomatoes, lentils, barley, and herbs to pot. Bring to boil , reduce to a simmer and cook for about 45 minutes. About 15 minutes prior to serving add the carrots to the pot and simmer until they are softened.

*If I want to make this totally vegetarian, I use 6 vegetarian bouillon cubes and 6 cups water.You can use 6 cups of vegetable broth if it's available.

6 WW points per serving (excluding cheese)