Monday, August 31, 2015
1012 C Street  •  Floresville, TX 78114  •  Phone: 830-216-4519  •  Fax: 830-393-3219  • 

WCN Site Search


Lost & Found

*Includes FREE photo online! mywcn.com/lostandfound

Videofound in eagle creek with a collar no tags. very friendly non aggressive. call if he is yours 210-844-1951. clean and healthy
Our beloved Gracie is missing since October, Dachshund/Lab mix, microchipped, about 30 pounds, black with little white. $1000 reward for safe return. Call with any information, 830-393-9999 or 419-250-9099.
More Lost & Found ads ›

Help Wanted

LANDSCAPERS NEEDED - Local landscape maintenance company seeking full-time laborers looking to grow with the company. Mowing, weed-eating, edging, trimming, etc. Must have experience and transportation to/from work. Serious inquiries call/email now, 210-215-6476 or maintenance@t-scapes.com.
Eagle Wrecker Service is looking for a tow truck driver, must have valid Texas driver license, valid tow operator permit (will train), on call 24/7, must pass drug test. Apply in person at 703-1/2 4th St., Floresville.
More Help Wanted ads ›

Featured Videos





Video Vault ›
RE/MAX homeRichardson Chevrolet homeTNMC
You’ve been granted free access to this subscribers only article.

Special Section


To your health: Love your heart with lean pork tenderloin


To your health: Love your heart with lean pork tenderloin


E-Mail this Story to a Friend
Print this Story
February 19, 2014
1,543 views
Post a comment

Family Features

According to Chef Judson Allen, a “Next Food Network Star” finalist and chef who has maintained a 150-pound weight loss, Americans can take care of their hearts without sacrificing their favorite foods.

For Chef Allen, those favorite foods include fried pork, greens and corn bread -- a meal he remembers enjoying with his family on Sunday nights. “Just like so many people across the country, there are certain meals that I just don’t want to give up,” said Allen. “When I decided to create a healthier version of that dish, I used pork tenderloin, which is certified as heart-healthy by the American Heart Association, and so flavorful and versatile enough to include in any generational recipe.”

For a complete meal that everyone will love, serve Chef Allen’s BBQ Roasted Pork Tenderloin Stuffed with Braised Collard Greens & Caramelized Onions with corn bread and a salad on the side. And remember, for a tender eating experience, cook pork loin roasts, chops and tenderloins to an internal temperature between 145°F (medium rare), followed by a three-minute rest and 160°F (medium), using a digital thermometer to ensure an accurate reading.

Learn about all the leanest cuts of pork and try even more great-tasting pork tenderloin recipes at porkbeinspired.com.

In heavy pot, add oil and onions and cook over medium heat until caramelized. Add red peppers, garlic, sea salt and black pepper. Cook for about 2 minutes.

Add chicken stock, beer, vinegar and honey and bring liquid to a boil. Add greens to liquid. Cook for about 45 minutes to an hour or until tender. Remove pot from heat and drain remaining liquid. Add cream cheese and hot sauce and stir.

While greens cook, prepare pork tenderloin. Butterfly your pork tenderloin by cutting a slit down middle. Do not cut through pork. Cover pork with plastic wrap; pound with flat side of meat mallet until about 1/2-inch thick, starting from middle and working outward. Discard plastic wrap.

Spread collard green mixture over tenderloin and tightly roll. Secure seams with toothpicks.

Place pork in baking dish and brush liberally with BBQ sauce. Bake in 350°F preheated oven for 25-30 minutes or until internal temperature of pork has reached 145°F. Let pork rest for 5 minutes and then slice and serve.

Nutritional information per serving: 290 calories; 6 g fat; 1 g saturated fat; 26 g protein; 330 mg sodium; 65 mg cholesterol; 34 g carbohydrates; 4 g fiber.

BBQ Roasted Pork Tenderloin Stuffed with Braised Collard Greens & Caramelized Onions

Yield: 4-5 servings

1 tablespoon olive oil

1 cup onion, chopped

1/4 cup red bell pepper, finely chopped

2 cloves garlic, minced

1/8 teaspoon sea salt to taste

1/2 teaspoon black pepper

1 cup low-sodium chicken stock

1/2 cup stout beer or 1 cup low-sodium

chicken broth

1 tablespoon apple cider vinegar

1 tablespoon honey

1 pound collard greens, washed & cut

1 tablespoon no-fat cream cheese

1 teaspoon hot sauce

1 pound pork tenderloin

1 1/2 cups any jarred BBQ sauce

Toothpicks
 

Your Opinions and Comments


Be the first to comment on this story!


You must be logged in to post a comment.




Not a subscriber?
Subscriber, but no password?
Forgot password?

Special Section Archives


Abrego Lake
Agave Dental
WCN Citizens Forum 5/28/15
Diva Nails & Spa
Edward Jones-Prescott Katie Prescott
Sherwood Surveying
WCN web hosting
Hammerfest
DDS Dentures & Dental Services Right-side banner
Hoelschers home
Caraway Ford
Pat Brown Realtors, Inc. home
John D. Foster home
Drama Kidsauto chooserHeavenly Touch homeAllstate & McBride RealtyTriple R DC ExpertsVoncille Bielefeld home

  Copyright © 2007-2015 Wilson County News. All rights reserved. Web development by Drewa Designs.