From the ArcaMax Publishing, Features Newsletter:
http://www.arcamax.com/news/features/s-21448-421697
1 2-pound pork loin or 2 1-pound pork loin
1 Tbsp. olive oil
2 Tbsp. lemon juice
1 tsp. dried thyme
1/4 cup fresh parsley, finely chopped
2 tsp. fresh ground pepper
4 cloves garlic, minced
Combine olive oil and lemon juice and brush pork loin with mixture.
Combine thyme, parsley, ground pepper and garlic and rub the loin with
this mixture. Cook at 425 degrees for about 45 minutes or until no
longer pink in the middle.
The Skinny: Pork loin is pretty lean.
Jefferson Rice
2 cups chicken broth
1 cup uncooked long grain white rice (you may also use brown or wild
rice)
1/4 cup butter
1/3 cup shelled pistachios
1 tsp. salt
Bring chicken broth to a boil in a large saucepan. Add rice and reduce
heat. Cover and simmer over low heat for about 20 minutes until liquid
is absorbed. Meanwhile, heat butter in a small skillet and brown the
pistachios. Sprinkle with salt and stir. When rice is finished
cooking, place in a serving bowl and toss with pistachios.
The Skinny: Use low fat chicken broth.