by Mike Egrie | Apr 27, 2020
Pork Tenderloin with Pepita PestoIngredients1 ¼ lbs Smithfield Prime fresh pork tenderloin, fat trimmed1 tbsp olive oil¼ cup raw pepitas2 garlic cloves¼ small onion, coarsely chopped½ cup less-sodium chicken broth3 tbsp fresh cilantro leaves½...
by Mike Egrie | Apr 27, 2020
Pork Chops with Gingered PearsIngredients4 tsp olive oil, divided½ cup apple cider1 tbsp cider vinegar1 tsp peeled, grated fresh gingerroot2 garlic cloves, minced½ tsp ground turmeric2 tsp honey4 (4-oz.) boneless pork chops2 firm pears such as Bosc, cored...
by Mike Egrie | Apr 27, 2020
Potato-Crusted Scallops with Parsley-Lemon SauceIngredients⅓ cup plain nonfat greek yogurt3 tbsp fresh lemon juice1 tbsp chopped fresh parsley1 tbsp honey1 tsp lemon zest¼ cup potato flakes (for instant mashed potatoes)2 tsp fresh chopped chives plus...
by Mike Egrie | Apr 27, 2020
Pistachio–Lemon Pork TenderloinIngredients1 pork tenderloin2 Maille traditional original dijon mustard1 garlic powder½ finely chopped pistachios½ grated parmesan2 lemonsDirectionsPreheat oven to 375°F. Coat a baking pan with nonstick cooking spray. Brush...
by Mike Egrie | Apr 27, 2020
Philly Cheesesteak Foil PacketsIngredients1 lb flank steak, thinly sliced against the grain¾ lb small red potatoes, quartered (about 6 potatoes)2 garlic cloves, minced2 small red and/or green bell peppers, halved and thinly sliced½ medium yellow onion,...
