Monday, September 5, 2011

Italian Tuna Pâté and Ginger Grilled Pork Tenderloin

I'm always on the lookout for something out of the ordinary to keep the boredom away.

Italian Tuna Pâté 

- 1 can (6 oz) tuna packed in olive oil, lightly drained
- 1/4 c tightly packed fresh parsley leaves
- 1 stick unsalted butter, softened
- 1 T lemon juice
- salt and pepper

1.  In a food processor, pulse tuna and parsley until parsley is finely chopped.
2.  Add butter and lemon juice; process until smooth.
3.  Season to taste with salt and pepper and serve with blanched, low-carb vegetables.

Ginger Grilled Pork Tenderloin
Marinating overnight is best, but you'll need at least 2 hours.

- 1 pork tenderloin (1.5 lbs)
- 1 c. dry white wine or chicken broth
- 1.5 T. grated fresh ginger
- 1 T. soy sauce
- 1 T. sesame oil
- 1/2 packet sugar substitute
- 1.5 garlic cloves, pressed
- 2 green onion, thinly sliced

1.  Combine everything except onions in a resealable bag.  Refrigerate at least 2 hours or overnight.
2.  Remove tenderloins and discard marinade.  Heat gas grill to medium and grill tenderloins 15-20 minutes in covered grill turning occasionally, until and instant-read thermometer registers 150-155 degrees.  Slice, garnish with onion, and serve immediately.

Today's recipes come from Dr. Atkins New Diet Revolution.