Healthy Cooking

It's hard to believe but my first class is halfway over! Today will be day 6, out of 9 days in "Nutrition & Sensory Analysis." I've really enjoyed this class because I have found a lot of similarities in the techniques and processes we are learning to the way I tend to cook at home. Using creative methods to add flavor to dishes, without having to add all the fat and calories.

I love my Southern roots, but I tend to believe that there is no reason to go all Paula Deen and add 2 sticks of butter to every dish. Sure it adds flavor, but if you want to save on hospital bills down the road, I'd suggest re-routing. And I'm proud to say that this class is proving me right, and showing me even more creative ways to achieve that same flavor...without all the negative side effects.

Here are some ways to improve the nutritional value of your dishes: (and also prove I've actually been learning)

- Instead of frying or sauteing your meats in butter/oil, try roasting, grilling, steaming or poaching (cooking in liquid)

- The maple-brined pork with sauteed apples pictured above was grilled first to sear the outside, then finished in the oven through roasting. (recipe below)

- Instead of thickening sauces with heavy cream or flour, try mixing in pureed fruits or vegetables

- Or even better, instead of serving meats with a thick, creamy sauce, try adding a relish, salsa or chutney made with fruits or vegetables

- And probably my favorite way to save on calories and add flavor, is to always include seasonings, herbs and spices to whatever you are making. It's easy and delicious!

Maple-brined Pork Tenderloin with Sauteed Apples

Serves 10

Ingredients:

3 pork tenderloins, trimmed

1 T. butter

1/2 tsp salt

4 granny smith apples, peeled and chopped

1/4 cup maple syrup

For brine:

2 c water

2 c apple cider

1/2 c maple syrup

1 T. fresh thyme leaves

3 T. Sugar

3 T kosher salt

4 shallots, sliced

4 cloves of garlic, sliced

1/4 light soy sauce

1/2 tsp black pepper

2 bay leaves

Combine all ingredients for the brine in a large bowl, stir until sugar and salt have dissolved. Add pork tenderloin and marinate for at least 2 hours.

Preheat grill to medium-high heat, and oven to 325. Remove pork from brine and pat dry. Place on grill and cook each side 1 -2 minutes per side to achieve grill marks.

Place pork on sheet pan and roast in oven for 20 - 25 minutes, until temperature is 140 degrees.

Remove pork from pan, and let rest for 10 minutes until juices redistribute and temperature has reached 145 degrees.

Meanwhile, heat a saute pan over medium-high heat. Add butter and cook apples with maple syrup until golden but still firm. Season with salt and pepper.

Slice pork and serve with apples spooned over.

Enjoy!