Weeknight-friendly Faux-Roast Pork

When I was growing up, a good “roast” was a delicious Sunday night treat. Something special when we had company over. Something that required time and effort.  While I appreciate the value in a good traditional roast, I rarely have the time or patience to whip one up. Especially on a weeknight.

This recipe is a great, low fat way to have the tasty, tender meat of a slow-cooked pork roast in less than 30 minutes.



Broiler-roasted pork tenderloin

1 pound pork tenderloin, trimmed of visible fat
1 tablespoon sugar
1 teaspoon celery seed
¼ teaspoon salt
¼ teaspoon poultry seasoning
1/8 teaspoon pepper

Preheat broiler. Pat pork loin dry with paper towels. Combine sugar, celery seed, poultry seasoning, salt and pepper in a small bowl. Rub spice mixture all over pork loin. Place on broiling tray and broil approximately 7-8 minutes per side, until meat is cooked but still pinkish in the center. Remove and let rest for 5 minutes, then slice into ¼ inch slices.

Super quick, super healthy salmon dinner

Salmon and spinach are both “super foods”.  Salmon is full of heart-healthy omega-3 fatty acids, and Popeye’s favorite veggie is loaded with Vitamin A, magnesium, and iron.  Thank goodness pairing these two wonder foods can be both tasty and easy.  This is seriously one of the quickest meals to make, perfect for weeknights when you can’t bear the thought of chopping veggies but you still don’t want to fall off the diet wagon.  It’s faster than takeout and it will make you feel great.



Pan-fried salmon and garlicky wilted spinach

1 lb salmon fillets (with or without skin, your choice)
Low sodium Old Bay seasoning
Lemon pepper seasoning
Fresh ground black pepper

Large bag pre-washed spinach
2 garlic cloves
Salt and pepper
Olive oil

Heat a generous splash of olive oil in a large non-stick skillet on medium heat. Season salmon fillets on each side with Old Bay, lemon pepper and black pepper. Place salmon skin-side down (if your fillets have skin) in skillet and cook for about 5 minutes on each side.

Slice garlic cloves into very thin discs. Heat some more olive oil in a large skillet over medium heat.  Place garlic “chips” in olive oil. Stir garlic often until lightly browned on both sides. Remove garlic from pan, and set on a paper towel to absorb any extra oil. Leaving the oil in the pan,  reduce heat to medium low and add spinach to the hot pan. Add salt and pepper to taste. Stir until just wilted and remove from heat.  Serve with the reserved garlic chips on top.

Enjoy!