Pan-Grilled Ginger-Honey Pork Tenderloin

Courtesy of Cooking Light

Pan-Grilled Ginger-Honey Pork Tenderloin

Ingredients
1 1/2 teaspoons grated peeled fresh ginger
1 1/2 tablespoons honey
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons lower-sodium soy sauce
1/2 pound pork tenderloin, trimmed

Instructions
Combine ginger, honey, juice, and soy sauce in a bowl, stirring with a whisk until smooth. Heat a grill pan over medium-high heat, and coat with cooking spray. Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Add pork to grill pan; cook 15 minutes or until a thermometer registers 145° or until desired degree of doneness, basting frequently with sauce. Let stand for 5 minutes before serving.

Recipe Tips
When it's too nippy to fire up the barbie, stovetop-grill your way to a toasty, charred flavor. Gluten-Free Tip: Swap out lower-sodium soy sauce for gluten-free soy sauce (Kikkoman) or Tamari sauce (San-J).
Makes 2 servings (serving size: 3 ounces)
178 calories

Cauliflower Polenta

Ingredients
1/2 (10-oz.) pkg. fresh cauliflower florets
1 cup unsalted chicken or vegetable stock
1/2 cup water
1/8 teaspoon kosher salt
1/4 cup quick-cooking polenta
1 1/2 teaspoons unsalted butter or non-dairy buttery spread

Instructions
Place cauliflower in the bowl of a food processor; pulse until finely chopped.
Bring stock, 1/2 cup water, and salt to a boil in a saucepan over high heat. Slowly add polenta, stirring constantly with a whisk. Reduce heat and simmer 5 minutes. Add cauliflower; cook 5 minutes, stirring occasionally. Stir in butter.

Recipe Tips
Cauliflower lightens traditional polenta. You can also use 5 ounces of packaged pre-riced cauliflower and skip step 1. You can sub out the polenta for grits depending on what you have on hand.
Makes 2 servings (serving size: about 1 cup)
121 calories

Steamed Corn - Steam corn and combine with butter, salt and pepper