Pork Tenderloin Stir-Fry with Tangerines and Chili Sauce

A tangerine's skin is so thin that when it's cooked, you can eat the fruit - peel and all. Asian sweet chili sauce is an orange-colored, slightly spicy bottled Thai sauce; it's available in the Asian foods section of some supermarkets. Chinese five-spice powder can be found in the spice section of most supermarkets.

1-1 1/4 pound pork tenderloin, trimmed, cut crosswise into 1/2-inch thick rounds, then cut into 1/2 inch wide strips
1 tablespoon cornstarch
2 tablespoons Asian sesame oil, divided
1 tablespoon minced peeled fresh ginger
4 small unpeeled tangerines or clementines, cut (with peel) into 3/4 inch pieces
1/4 cup Asian sweet chili sauce
2 tablespoons soy sauce
1/4 teaspoon Chinese five-spice powder
6 baby bok choy, cut crosswise into 1-inch thick ribbons, tough bases discarded
5 green onions, thinly sliced on diagonal, divided

Place pork tenderloin strips in medium bowl; sprinkle with salt and freshly ground black pepper and toss with cornstarch to coat. Heat 1 tablespoon sesame oil in large nonstick skillet over medium-high heat. Add minced ginger; stir 30 seconds. Add pork tenderloin strips; stir-fry until pork is beginning to brown and is almost cooked through, about 3 minutes. Add tangerine pieces; toss 30 seconds. Add sweet chili sauce, soy sauce, and Chinese five-spice powder; boil until sauce in skillet thickens slightly, tossing to blend, about 1 minute. Stir in remaining 1 tablespoon sesame oil, bok choy, and half of sliced green onions. Stir-fry just until bok choy is wilted. 1 to 2 minutes. Season to taste with salt and freshly ground black pepper. Transfer to bowl; sprinkle with remaining sliced green onions and serve.

Balsamic Pork and Dumplings

1 16.9-oz package frozen potato-and onion filled pierogi (potato dumplings)
12 oz green and/or wax beans, trimmed (3 cups)
1 lb pork tenderloin
2 Tbsp olive oil
1/2 cup balsamic vinegar
2 tsp chopped fresh rosemary (optional)

1. Cook pierogi and beans in boiling water according to pierogi package directions. Drain pierogi and beans; divide among serving plates.
2. Meanwhile, slice pork in 1/2 inch medallions. Gently flatten pork slices by hand to 1/4 inch thickness; lightly sprinkle with salt and black pepper. Heat oil in large skillet over medium heat. Add pork. Cook 2 to 3 minutes on each side or until no pink remains. Transfer to serving plates with pierogi and beans.
3. Drain fat from skillet. Add balsamic vinegar to hot skillet. Cook, uncovered, 1 minute or until reduced by half. Drizzle over pork, pierogi, and beans. Sprinkle with chopped rosemary. Serves 4

5 Dinners at about 550 calories each‏

Spiced Salmon over Brown Rice - Rub a 4-oz wild salmon fillet with 1 tsp Chinese five-spice powder (or a dash each of cinnamon, clove, ginger and black pepper). Bake at 350 degrees until cooked through, about 20 minutes. Serve over 1 1/3 cups cooked brown rice with 1 1/2 cups broccoli stir-fried with 2 tsp olive oil and 1 tsp chopped garlic.

Pesto-Portobello Napoleon - Bake 1 portobello cap on a baking sheet coated with olive oil cooking spray at 350 degrees until mushroom is tender, 15 - 20 minutes. Saute 1 1/2 cups baby spinach in olive oil cooking spray over medium heat until wilted. Spread 1 tbsp prepared pesto onto baked mushroom cap. Top with 3 oz grilled skinless chicken breast, spinach and 1 tbsp grated Parmesan. Serve over 1 1/3 cups cooked quinoa.

Farfalle with Veggies in Creamy Marinara - Combine 1 1/2 cups cooked whole-wheat farfalle, 1/3 cup part-skim ricotta and 1/3 cup reduced-sodium marinara sauce in a saucepan over low heat. Warm mixture until steaming hot, stirring occasionally. Serve pasta with 8 asparagus spears sauteed in 1 tsp olive oil and sprinkled with 2 tsp grated Parmesan.

Apricot-Glazed Pork Tenderloin - Season 4 oz pork tenderloin with salt and pepper and saute in 1 tsp olive oil over medium heat until browned, about 1 minute on each side. Heat over to 425 degrees. Top tenderloin with 1 tbsp apricot preserves and bake on a baking sheet until cooked through, about 20 minutes. Coat a second baking sheet with olive oil cooking spray. Toss 1 1/2 cups cauliflower and 1/3 cup apple slices with cooking spray; bake 20 minutes, stirring once. Serve port over 1 1/2 cups cooked bulgur (or brown rice) with cauliflower and apples.

Black Bean, Zucchini and Smoked Gouda Baked Burrito - Fill an 8-inch whole-wheat wrap or tortilla with 3/4 cup reduced-sodium canned black beans, rinsed and drained; 2 tbsp grated smoked Gouda cheese; and 1/4 cup each zucchini, chopped onion and red pepper, all sauteed in 1 tsp olive oil. Roll into a burrito, spray lightly with cooking spray, and broil until golden brown and crispy on the outside. Top with 2 tbsp nonfat plain yogurt and 1 tbsp prepared salsa. Serve with 3/4 cup chopped zugghini sauteed in 1 tsp olive oil and 1/2 tsp chopped garlic. Serve with half a large pear, sliced and sprinkled with fresh lemon juice.