Dede’s final dinner menu:
Boneless roast pork loin served with a red wine, balsamic vinegar and cherry reduction.
Whole grain, brown and wild rice medley.
String beans and carrots roasted in garlic oil
Sugar-free, fat-free cappuccino pudding with lite Cool Whip sprinkled with a cinnamon and chocolate curls garnish.
I believe that Dede came up with a very good menu; the boneless pork loin really is “the other white meat” these days, as it is very lean. The rice medley was also a very good idea, and the cappuccino pudding sounds delicious.
I would say that Dede kept the carbohydrates and sugar to a minimum, while maintaining a lot of flavor.
What do you think? Write in any suggestions, I’d love to hear them.
Here is another way to use boneless pork, using the more economical sirloin cut (or substitute chicken breast).
One thing that I like about a stir fry is that you can control the amount of meat you put in. I like to prepare it with more vegetables than meat, so I probably use a quarter meat, and three-quarters vegetables. It can be served over rice or egg noodles, or with neither.
Most children love stir-fry meals so it’s a good way to get them to eat vegetables, just use more of the types they like. If the sauce is tasty, they might even try vegetables that have not been favorites.
Pork can be an economical meat to buy at this time of year, so watch for the sales. One pound of meat goes a long way in a stir fry.
This is fun to do in a wok, otherwise use a large skillet.
Gingered Pork Stir Fry
3/4 cup chicken or vegetable broth
1 tablespoon plus 1 teaspoon cornstarch
1 teaspoon brown sugar