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updated 1/22/2013 12:09:49 AM ET 2013-01-22T05:09:49

Recipe: Pork tenderloin with honey-mustard sauce

Ingredients
  • For the pork:
  • Vegetable oil cooking spray
  • 2 (1-pound) pork tenderloins
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons safflower or grapeseed oil
  • For the sauce:
  • 2 tablespoons safflower or grapeseed oil
  • 3 garlic cloves, minced
  • 2 large shallots, chopped
  • 1/2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup dry white wine, such as Pinot Grigio
  • 1/2 cup honey
  • 1/2 cup Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon unsalted butter, at room temperature
Preparation

To make the pork:
Position an oven rack in the center of the oven and preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.

Season the pork with the salt and pepper. In a large skillet, heat the oil over medium-high heat. Add the pork and brown on all sides, about 8 minutes. Transfer the pork to the prepared baking sheet and bake until a meat thermometer inserted into the thickest part of the meat registers 160 degrees F, about 30 minutes. Allow the meat to rest for 10 minutes on a cutting board before slicing 1/4- to 1/2-inch-thick slices.

To make the sauce:
In the same skillet used for browning the pork, heat the oil over medium-high heat. Add the shallots, salt, and pepper. Cook until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Pour in the wine and use a wooden spoon to scrape up the brown bits that cling to the bottom of the pan. Simmer for 1 minute. Whisk in the honey, mustard, vinegar and thyme. Simmer until thickened, 2 minutes. Remove from the heat and stir in the butter until melted and smooth.

Top the pork slices with the honey mustard sauce and serve.

Serving Size

Serves 8.

Recipe: Stuffed bell peppers

Ingredients
  • For the peppers:
  • Vegetable oil cooking spray
  • 3 medium bell peppers, halved lengthwise, cored, and seeded
  • 1 tablespoon extra-virgin olive oil
  • For the filling:
  • 2 (8-ounce) Japanese eggplants, trimmed and cut into 1/2-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 6 ounces firm tofu, drained and patted dry and cut into 1/2 inch pieces
  • 1 (26-ounce) jar tomato-basil sauce
  • 20 pitted medium black olives, chopped
  • 20 pitted medium green olives, chopped
  • 2 tablespoons rinsed and drained capers
  • 1/2 teaspoon freshly ground black pepper
  • For the topping:
  • 1/4 cup sliced almonds
  • 2 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons extra-virgin olive oil
Preparation

Position an oven rack in the center of the oven and preheat the oven to 400 degrees F.

To prepare the peppers:
Spray a small baking dish or baking sheet with vegetable oil cooking spray. Arrange the peppers, cut side-up, on the baking sheet and drizzle with the olive oil. Bake until the peppers are tender but still holding their shape, 30-35 minutes.

To make the filling:
Drizzle the eggplant pieces with 1 tablespoon of the olive oil and sprinkle with 1/2 teaspoon of the salt. Place in a 9-inch pie dish and roast next to the peppers for 30 minutes.

In a medium saucepan, combine the tomato sauce, tofu, olives, capers, salt and pepper. Bring to a simmer and cook until slightly thickened, 15 minutes. Stir in the eggplant.

To make the topping:
In a food processor, blend the almonds and cheese until finely ground.

Preheat the broiler.

Spoon the filling into the bell peppers and sprinkle each pepper with 1 tablespoon the topping over the filling. Drizzle with the olive oil. Broil until a golden crust forms, 2 to 3 minutes.

Serving Size

Serves 4.

Recipe: Orrechiette with roasted fennel and sausage

Ingredients
  • Vegetable oil cooking spray
  • 2 small bulbs fennel, trimmed and cut into 3/4-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 ounces (2 1/2 cups) orrechiette pasta
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (4-ounce) spicy Italian sausage link, casing removed
  • 2 cloves garlic, minced
  • 2 tablespoons white wine, such as Pinot Grigio
  • 8 oil-packed sun-dried tomatoes, drained and chopped
  • 1 teaspoon capers, rinsed and drained
  • 2 tablespoons chopped flat-leaf Italian parsley leaves
Preparation

For the fennel:
Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Set aside.

In a medium bowl, toss together the fennel, oil, salt and pepper. Arrange in a single layer on the prepared baking sheet. Roast for 30 minutes until golden and tender. Set aside to cool.

For the pasta:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

In a large skillet, heat the oil over medium-high heat. Add the sausage, and using a wooden spoon, break into 1/2-inch pieces. Cook until golden and cooked through, about 6 minutes. Add the onion, salt and pepper. Cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until all of the wine has evaporated, about 1 minute. Add the sun-dried tomatoes, capers and parsley. Cook for 30 seconds. Add the cooked pasta, fennel and cheese. Toss until all ingredients are coated, adding the reserved pasta water as needed, to loosen the pasta.

Tips

Note: The recipe can be doubled for 4 to 6 servings.

Serving Size

Serves 2 to 3. Prep time: 15 minutes. Cook time: 45 to 50 minutes.

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