Wednesday, June 29, 2011

Test: Spanish Pork

One of my lovely friends works at a magazine in the same family as Clean Eating.  A while back she gave me a copy of The Best of Clean Eating cookbook, but since I always forget about my cookbooks, I hadn't made anything out of it until I made this Spanish Pork.  I would add a little bit more spice to this dish, but otherwise it is light and fresh tasting.  It was fantastic as leftovers for lunch, and it is definitely a dish you don't have to feel too guilty about eating. We roasted fingerling potatoes instead of boiling redskin potatoes, and we left out the goat cheese and peas (only because we forgot to buy some at the grocery store).

Spanish Pork
Adapted from The Best of Clean Eating
Serves 4
Cooking time: 20 minutes

1/2 lb. fingerling potatoes, quartered
1 zucchini, sliced into 1/2 inch rounds
1 medium onion, sliced into 1/2 inch rounds
4 teaspoons extra-virgin olive oil, divided
5 cloves garlic, minced
3/4 lb. extra-lean ground pork
1 cup frozen corn
1 tablespoon sweet paprika
1 red bell pepper, diced
1 medium tomato, chopped (or 2 small tomatoes)
Juice from 1/2 lemon (about 2 tablespoons)
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
Sea salt and freshly ground pepper, to taste
1 oz. goat cheese

Our version of the potatoes: preheat the oven to 400F. Cut the fingerling potatoes in quarters and coat with one teaspoon olive oil, salt, pepper, and garlic.  Cook the potatoes for 10 minutes on each side.

While the potatoes are cooking, sauté zucchini and onion in two teaspoons of oil over medium heat for three minutes.  Add garlic and cook for another minute, stirring constantly to prevent the garlic from burning.  Stir in pork, corn, and paprika.  Cook for five more minutes, making sure all ingredients are evenly distributed across the bottom of the pan.

Remove pork mixture from the heat and stir in peppers, tomatoes, and lemon juice. Cover with the lid to keep warm while finishing the potatoes.

(If you boil the potatoes, when they are finished, add the sage and thyme along with a teaspoon of olive oil to finish them.  Crumble goat cheese over the dish and season with salt and pepper.)

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