I have made this recipe SO many times and Jim and I gobble all of it up before the end of the week. It's a little time consuming to make, but prepping your meat and veggies ahead of time will cut down on the time necessary to make this recipe. It's totally worth it!

Tosca Reno's Eat Clean Pulled Pork Poblano

as published in The Eat-Clean Diet Cookbook 2, page 151

Ingredients:

1 tsp safflower oil

3 lbs pork shoulder, trimmed of excess fat and cut into 2-inch chunks (we use pork tenderloin)

1 tsp sea salt, divided

1 tsp black pepper, divided

1 lb tomatillos, husked and quartered

2 poblano peppers, seeded, halved and sliced

2 serrano peppers, halved and sliced

1/2 large or 1 medium yellow onion, sliced

5 cloves garlic, smashed (we mince ours after smashing as well)

1 Tbsp ground cumin

1 tsp ground coriander

3-4 cups low sodium, organic chicken broth (you want enough to cover ingredients completely)

Juice of 1 lime

Directions:

1. Preheat oven to 275 degrees F

2. Heat safflower oil in a Dutch oven or heavy-bottomed ovenproof pot over high heat. Add pork in a single layer, being careful not to overcrowd. Season with 1/2 tsp salt and 1/2 tsp pepper, and brown on all sides, 6-8 minutes. Remove to a bowl and set aside. Pour out fat and discard.

3. Return pot to burner and add tomatillos, peppers, onion and garlic. Cook, stirring occasionally until browned, 5-7 minutes. Stir in cumin, coriander and remaining 1/2 tsp salt and 1/2 pepper. Return pork to pot along with any accumulated juices and pour in chicken broth until ingredients are almost covered. Bring liquid to a boil, cover pot and transfer to oven to slowly cook for 2 to 2.5 hours, until pork is tender enough to easily pull apart.

4. Remove pot from oven. Using a shallow ladle or large spoon, skim off any fat that has floated to top and discard. Using a paper towel to absorb excess fat, lay it over surface of liquid. Discard paper towel.

5. Pull pork out of sauce and shred using forks. Using a hand-held immersion blender, blend sauce until smooth. Return sauce in pot to stove over medium-high heat. Bring to a rapid simmer and reduce sauce by half, about 10 minutes. Stir in lime juice. Taste and make any final adjustments with salt and pepper.

Serving Size 4 x 1 cup ea

Macros:

Calories: 289
Protein: 35g
Carbs: 5g
Fats: 13g

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Quinoa Jambalaya

January 21, 2013Main Dish RecipesWhitney Carlson13 Comments

A good friend of ours shared this great, clean jambalaya recipe from Oxygen Magazine. Try it out - it is delicious! We doubled the recipe so that we would have leftovers to eat the next day.

Clean Eat Recipe: Quinoa Jambalaya

Ingredients:

Olive Oil (just to coat the pan)
1 Onion, chopped
2 Zucchini, chopped
2 Red Bell Peppers, chopped
2 Cloves of Garlic, minced
2 Chicken Sausage, sliced (we use Trader Joes)
1/2 cup of Dry Quinoa
1 cup of Chicken Broth (no salt or reduced sodium)
1 28 oz can of Diced Tomatoes (we used fire roasted)
1/2 lb of Shrimp, peeled & deveined
Sea Salt & Pepper

Directions:

1. Saute onion, zucchini, bell peppers, garlic, & sausage in a pan for 5 minutes (you will need a large pan!).

2. Add the quinoa & stir. Cook 2 minutes.

3. Add broth & tomatoes & bring to a boil. Reduce heat & cover. Simmer for 10 minutes.

4. Add shrimp & cover to simmer again. Simmer for 5-10 minutes (or until the shrimp are cooked through).

5. Add sea salt & pepper to taste.

Optional Toppings: Green Onion

Roasted Pork Tenderloin Recipe

November 6, 2012Main Dish RecipesWhitney Carlson5 Comments

To kick off our Modern Pilgrim recipe series, which will run 11/6 through 11/17, we decided to share one of our favorite Tosca Reno recipes with you, Roasted Pork Tenderloin. With 217 calories and 23g of protein per serving, this is the perfect addition to your Thanksgiving and Holiday table.

Roasted Pork Tenderloin

The Eat-Clean Diet Cookbook 2, Tosca Reno

Ingredients:

2 TBSP cider vinegar
1 TBSP extra virgin olive oil
1 TBSP unsulfured molasses
1 TBSP unrefined sugar (demerara, turbinado, etc)
2 cloves garlic, minced
1 tsp finely chopped fresh sage
1 tsp finely chopped fresh thyme
1 tsp alderwood smoked salt or other natural smoked salt
1/4 tsp freshly ground black pepper
1 lb pork tenderloin, trimmed of excess fat

Directions:

1. In a small bowl, whisk together all ingredients except pork and pour into a large plastic zipper bag. Add pork loin, remove air and seal. Distribute glaze around tenderloin until thoroughly coated. Marinate bag and pork in refrigerator for a minimum of 2 hours or overnight.

2. After marinating, remove tenderloin from refrigerator and bring to room temperature. Preheat oven to 425 degrees F. Remove tenderloin from zipper bag and allow marinated to drip off of bag. Place tenderloin on baking sheet. Reserve marinade and set aside. Roast tenderloin in oven until well browned and cooked to desired doneness, 15-17 mins for medium rare and 17-20 mins for medium. Remove from heat and let rest for 10 mins to allow juices to be reabsorbed and temp to reach 160 degrees F.

3. While tenderloin rests, pour reserved marinade into a small saucepan and place on stove over medium-high heat. Bring to a gentle boil and cook for 1 minute until slightly thickened, swirling pan. Immediately remove from heat and set aside (marinade is safe after boiled).

4. To serve, thinly slice the tenderloin at an angle across the grain. Pour marinade over top and serve.

Makes 4 servings.

Mets: