Now that fall is in the air and we don’t mind having the oven on, even welcome it some days, why not try this tasty meal featuring rosemary pork roast and pineapple souffle? And the aroma in your kitchen will be mouthwatering as this meal cooks in your oven!

ROSEMARY PORK ROAST

3 to 3 1/2 lb. pork tenderloin

1/2 cup chopped green onions

2 1/4 cups chicken broth

1/2 cup red wine vinegar

2 tbsp extra virgin olive oil

4 cloved garlic, minced

1 tbsp fresh rosemary, minced (or 1 tsp dried, crushed)

pepper to suit your taste

1 tsp salt, optional

2 tbsp cornstarch

1/4 cup cold water

Place roast in a large resealable plastic bag. Combine onions, 1/4 cup of the chicken broth, vinegar, oil, garlic, rosemary and pepper; pour over roast. Refrigerate 4-8 hours, turning occasionally.

Preheat oven to 350 degrees. Remove roast from refrigerator and bag. Place roast, fat side up, in an ungreased shallow roasting pan. Combine marinade with the remaining broth and pour over roast. Sprinkle with salt, if desired. Bake, uncovered, for 2 to 2 1/2 hours or until a meat thermometer reads 160 to 170 degrees. Remove from oven and pan and place on a warm serving platter. Let stand 10 minutes before slicing. Meanwhile, skim fat from pan juices. Bring juices to a boil over medium heat; boil, stirring, for 2 minutes. Serve with roast.

PINEAPPLE SOUFFLE

2 cans (16 oz each) crushed pineapple in it’s own juice–do not drain

1/4 cup flour

3/4 cup Splenda

1/4 cup sugar

2 eggs

white bread slices, crusts removed

melted butter

Preheat oven to 350 degrees.

In a medium mixing bowl, whisk together pineapple, flour, Splenda, sugar and eggs. Pour into a shallow casserole dish. Cut bread slices into small squares. Dip squares individually into melted butter and place on top of mixture in dish. Bake 45-60 minutes until lightly browned.

Note: This is a recipe from the Crystal River Inn in San Marcos, Texas. I reworked it to make it more diabetic friendly.

Enjoy!

By: Linda Carol Wilson

About the Author:
For more of Linda’s recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com You can also visit her vintage recipe blog at grandmasvintagerecipes.blogspot.com

This easy dinner recipe is also an easy clean up. You need only a broiling pan and a cutting board to make the complete meal. The menu features broiled pork tenderloin and broiled vegetables. Add a nice slice of bread to round out the meal. The vegetables are broiled right alongside the meat for a quick, easy dinner recipe that is sure to please.

Garlic Ginger Pork Tenderloin Dinner

3/4 pound pork tenderloin

1 Tablespoon garlic, minced

1 Tablespoon fresh ginger root, minced

seasoned salt

1 large onion, sliced thin

2 small yellow squash or zucchini squash

2 medium size tomatoes

1-2 Tablespoons olive oil

Few drops balsamic vinegar (optional)

kosher salt

Preheat the broiler Combine the ginger and garlic. Pierce the tenderloin all over the surface forming little pockets. Rub the ginger and garlic mixture into these pockets. Season the outside well with seasoning salt. Place onto a broiler pan. Slice the onions, squash and tomatoes for broiling. Slice the squash in half lengthwise and the tomatoes crosswise. Slice the onion into slices and place on the broiler pan, cut side up, around the pork tenderloin. Brush the onions, squash and tomatoes with oil, then sprinkle with kosher salt. Optional: sprinkle the tomatoes with a little balsamic vinegar. Broil 4 – 6 inches from the heat for 8 minutes. Turn the pork tenderloin over. Broil for another 6 minutes. When the pork is done, transfer to a cutting board and let rest for 5 minutes. Cut the pork into thin slices and arrange on dinner plates with the onion, squash and tomato. Enjoy! You can roast any other vegetables you desire with this easy dinner recipe as well. Use sliced peppers, leftover boiled or baked potatoes or sweet potatoes.

This easy dinner recipe for pork tenderloin prepared is very with garlic and ginger, but it is delicious! It is worth the effort to make the pockets for the ginger and garlic. The spiciness penetrates the meat. If you don’t want to be bothered making the pockets, then coat the meat with the spices on the outside. I prefer Lawry’s Seasoned Salt for coating the outside, give it a good sprinkle. The salty spiciness makes this dish.

You can prepare a pork loin this way as well, but it will need to cook much longer. Usually, when preparing a loin, I prepare it this way, then put it on the grill for about 30 – 45 minutes or until done.

I hope you enjoy this easy dinner recipe and that it will inspire you to try broiling other vegetables and meats for an easy and quick meal.

By: Diane Watkins

About the Author:
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Diane Watkins is a traditional southern style cook. She enjoys cooking, teaching, and writing about good food and family. For more information on southern cooking and recipes visit her website at Easy Southern Cooking.