Molasses Glazed Pork Tenderloin with Apricots

Sore Muscles are no fun!

Eating chicken every day of the week is also no fun.

If you lift weights/train or are like most families then its probably something you eat a lot of.

So to break out of the everyday mundane chicken for dinner rut, I've got a pork tenderloin recipe for you. It's got sweet nutrient-dense blackstrap molasses, apple cider vinegar, ginger and orange juice.

We all know the importance of recovering and replenishing your muscles after a hard work out to help them rebuild and restore themselves. The time frame in which you eat something is also important. But did you know that gram for gram, pork tenderloin is actually slightly lower in fat than chicken breast? It's also lower in cholesterol. Three ounces of extra lean pork tenderloin has 62mg of cholesterol versus 3 ounces of chicken breast, which has 73mg.

Blackstrap molasses is also extremely good for you. Just check out these stats! To name a few of the minerals it has, it's rich in calcium, iron and manganese. Just 2 tsp of the stuff provides you with 11.8% of your daily calcium intake. Not too shabby. Make sure to get unsulphured molasses because it retains the most vitamins and minerals. It is the purest form that hasn't been treated with sulphites (one of the nine most common food additives that can cause allergic reactions). . .That being said, now you have something other than ginger cookies to use it in!

Molasses Glazed Pork Tenderloin with Apricots

Ingredients:

• 1 1/2 lbs. lean pork tenderloin, trimmed of excess fat
• 1/4 cup freshly squeezed orange juice
• 2 tbsp unsulfured blackstrap molasses
• 1 tsp apple cider vinegar
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minces
• 1/2 cup dried apricots, chopped
• 1 tbsp extra virgin olive oil
• sea salt & pepper to taste

Method:

1. Preheat oven to 400*.
2. Whisk together orange juice, molasses, cider vinegar, ginger, and garlic and then add the apricots.
3. Season tenderloin to your liking with salt and pepper. Add a small glug of olive oil to a frying pan on medium-high heat. Once heated add the pork tenderloin. After searing one side for about 1-2 minutes flip and continue until all sides are seared. Once the meat starts to turn colour, it browns quickly, so pay attention!
4. After browning the meat you now need to cook it through. Place it in a baking dish with the orange juice mixture and roast for 45 minutes in total, turning the tenderloins over 30 minutes through to get the top sides into the juice.
5. Test with a meat thermometer to make sure its done. It should read at least 170*, when its no longer pink.
6. Take the pork out of the baking dish and wrap in foil to let the meat rest for 10 minutes or so before you slice it. This will let the meat reabsorb its juices making it very tender, juicy and flavourful. Serve with sauce.

This is what it should look like after searing:

It's time to replenish!

Orange Ginger Sesame Chicken

Holy smokes Batman! That's some rain storm out there today. The rain is going sideways and the street lights are coming on its so dark. Here we are, the beginning of June and it feels more like fall outside. What happened to all those lovely warm temperatures we were having. It's windy, rainy and cold out there! It makes you want to hunker down inside the house with a good book, a hot drink, and some good food. Which brings me to my question, What's for dinner tonight?

Orange Ginger Sesame Chicken!

Baked chicken just tastes so good. It's almost foolproof. Every time it comes out perfectly moist and tender. And when you cut into it, it's like cutting butter. Who says that healthy food shouldn't taste good? Lean chicken breast is one of the leanest, most protein packed foods you can eat. But it can also be boring. So why not keep it tasty and try something other than a bottle of sugary bbq sauce?

Enter the marinade. It adds moisture, increases tenderness and adds LOT'S of flavour. The molasses in this marinade gives the dish a slight sweetness, while the ginger is fragrant and zingy.

This pairs perfectly with wild rice and simple roasted asparagus. It's also a great pairing for any asian style meal. I think the next time I make this I will cut the chicken into bite size pieces first and add it too some soba noodles and stir-fried veggies.

Orange Ginger Sesame Chicken with Sweet Glaze (serves 8)

Ingredients:

• 8 boneless skinless chicken breasts (trimmed of excess fat)
• 2 tbsp apple cider vinegar
• 1 tbsp extra virgin olive oil
• 1 tbsp unsulfured molasses
• 1 tbsp succanat
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• 1/4 tsp black pepper
• 2 tbsp grated ginger
• zest of 1 cara cara orange (save the orange for slicing)
• 2 green onions, chopped

Method:

1. For the marinade, whisk together cider vinegar, evoo, molasses, succanat, minced garlic, thyme, and pepper in a large bowl. Place your chicken in the marinade, cover with plastic wrap and refrigerate for at least 30 minutes, but you can leave it in overnight. The longer it marinates the more flavour it'll absorb.
2. After marinating, remove chicken from fridge and place in a baking dish reserving the marinade for later. Preheat your oven to 400*. Grate ginger and zest of one orange over chicken using a microplane grater for best results.  Sprinkle chopped green onion and shallots over top. Then place orange segments on top. Bake for 30 minutes and test for doneness with a meat thermometer. Remove from the oven and let the rest for 10 minutes to let the juices reabsorb.
3. Toast the sesame seeds in a small non-stick frying pan over medium-heat. Give them a shake every few seconds or so and watch so they don't burn.
4. While the chicken rests, pour the reserved marinade into a small saucepan and place over medium-high heat on stove. Bring to a gentle boil and cook for a few minutes until it starts to thicken, swirling the pan. Serve with cooked marinade and toasted sesame seeds sprinkled over top. 

Roasted Asparagus

Ingredients:

• 1 bunch fresh asparagus
• 1 tbsp good quality olive oil
• freshly ground black pepper
• pinch of sea salt

Method:

1. Preheat oven to 400*.
2. Break the tough ends off the asparagus. Place them on a baking sheet covered in parchment. Drizzle with olive oil and toss to coat them evenly and spread them in a single layer. Sprinkle with sea salt and pepper. Roast until the skin is slightly brown, about 8 - 12 minutes. The asparagus will be nice and tender when pierced with a fork.

Such a great way to cook chicken! Have you ever baked with it before?

Well I think I'm going to go spend some time today with Helene Dujardin's Plate to Pixel with a good cup of coffee, while I hide from the rain. It's such a good book for anyone looking to learn more about food photography.