Main Course: Mandarin Salad and Pork Tenderloin

on May 5, 2004

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Mandarin Salad

1 head Romaine lettuce, torn into bite-sized pieces
1/4 cup green onions, chopped
1 cup celery, chopped
1 11-oz. can mandarin oranges, drained and reserve juice
1/2 cup sliced almonds
1 6-oz. can sliced water chestnuts
Rice noodles for garnish

Dressing:

1/4 cup olive oil
Juice from drained oranges
2 Tbsp. Balsamic vinegar
1 Tbsp. sugar
Salt and pepper to taste

Combine lettuce and next 5 ingredients in a large bowl and toss. Combine dressing ingredients and whisk together. Just before serving pour dressing over salad and toss. Garnish with rice noodles.

The Skinny: Take it easy on the rice noodles.

Pork Tenderloin With Apricots

1 and 1/2 pounds pork tenderloin
1/2 cup olive oil
Salt and pepper
1/2 cup dry vermouth
1/4 cup tarragon vinegar
1/2 cup apricot preserves
2 Tbsp. soy sauce
2 Tsp. dry mustard

Rub pork with a small amount of olive oil and sprinkle with salt and pepper. Bake in the oven at 350 degrees for 30 minutes. Meanwhile combine remaining ingredients for basting sauce and baste the pork after 30 minutes of cooking. Continue to cook for about 30 minutes more, basting several times during this cooking period.

The Skinny: Use the leanest pork tenderloin you can find and trim any excess fat.