WW Pork Piccata with Garlicky Spinach

 pg 114       4 servings      4 smartpoints              Nora loved                  

        3 Tbsp all-purpose flour
        1 tsp table salt, divided
        1/2 tsp black pepper, freshly ground, divided (or less to taste)
        1 pound(s) uncooked lean pork tenderloin, trimmed, cut into 16 thin slices
        2 1/2 tsp olive oil, divided
        3/4 cup(s) canned chicken broth, reduced-sodium
        1/4 cup(s) fresh lemon juice
        2 tsp cornstarch
        2 tsp salted butter
        1 Tbsp capers, drained
        2 clove(s), medium garlic clove(s), finely chopped
        12 oz fresh spinach, baby-variety

 In a small bowl, combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper; sprinkle over both sides of pork, shaking off excess.

    Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork (in 2 batches if necessary) and cook until just cooked through and golden, about 1 1/2 minutes per side; set aside on a serving plate and cover to keep warm.

    In a cup, whisk together broth, lemon juice, cornstarch, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended. Pour into same skillet and whisk to combine with pan drippings; simmer until slightly thickened, about 1 minute. Remove skillet from heat; stir in butter until melted. Stir in capers and spoon over pork; cover to keep warm.

    Heat remaining 1/2 teaspoon oil in same skillet over medium-high heat. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add spinach to skillet in batches, tossing mixture and adding more spinach as some of it cooks down; cook, tossing, until wilted and tender, about 2 minutes. Sprinkle with remaining 1/4 teaspoon salt, a pinch of pepper and serve with pork. Yields 4 slices pork, about 3 tablespoons sauce and 1/2 cup spinach per serving.

WW Chipotle-Grilled Pork Salad

            
               serv 4 7 points
        1 pound(s) uncooked lean pork tenderloin, use one whole loin
        1/2 tsp ground cumin
        1/2 tsp table salt, divided
        1/8 tsp black pepper
        2 Tbsp fresh lime juice
        2 Tbsp light mayonnaise
        4 tsp olive oil
        1/2 tsp store-bought adobo sauce, *
        2 Tbsp cilantro, chopped
        6 cup(s), shredded romaine lettuce
        1 1/2 cup(s) grape tomatoes, halved
        1 large yellow pepper(s), diced
        1 cup(s) uncooked jicama, chopped
        1 item(s), medium avocado, Hass, cut into chunks
        1 item(s) canned chipotle peppers in adobo sauce, chopped
 Sprinkle pork with cumin, 1/4 teaspoon salt and pepper; let stand 15 minutes.
    Heat outdoor grill to medium-high (or heat grill pan over medium-high heat).
    Grill pork, turning occasionally, until a meat thermometer inserted in center reads at least 145°F, about 20 to 25 minutes. Remove pork to cutting board and let rest for a minimum of 3 minutes, but up to 10 minutes, before slicing.
    Meanwhile, combine lime juice, mayonnaise, oil, adobo sauce and remaining 1/4 teaspoon salt in a small bowl; stir in cilantro.
    Combine romaine, tomatoes, yellow pepper, jicama, avocado and chipotle pepper in a large deep platter; drizzle with about half the dressing and toss to mix and coat. Arrange sliced pork on top of salad; drizzle with remaining dressing.

    Serving size: 3 oz pork, 2 1/2 c salad and 1 1/2 Tbsp dressing

WW Three Bean and Pork Slow Cooker Chili

 

  pg 118  5 smart points                                                     
1mediumuncooked onion(s), chopped
    2clove(s)garlic clove(s), minced
    1cup(s)uncooked carrot(s), chopped
    1Tbspchili powder, medium-hot
    1tspdried oregano, crushed
    1smalljalapeño pepper(s), seeded, chopped (don't touch seeds with bare hands)                                           or 1 canned chipotle pepper in adobo, chopped
    1⁄2tsptable salt
    1⁄2tspblack pepper, freshly ground
    2pound(s)uncooked lean pork tenderloin, trimmed of fat and cut into 1-inch chunks
    15ozcanned black beans, drained and rinsed
    15ozcanned kidney beans, drained and rinsed
    15ozcanned pinto beans, drained and rinse
    1cup(s)canned tomato puree
    29 ozcanned diced tomatoes, with green pepper, celery and onion, undrained
    6ozcanned tomato paste
    Combine onion, garlic, carrots, chili powder, oregano, jalapeno, salt and pepper in a 5-quart (or larger) slow cooker; stir. Add remaining ingredients; stir again.
    Cover and cook on HIGH setting for 6 to 8 hours. Yields about 1 cup per serving.