Recipes
Tomato-Caper Pork and Chilled Melon-Cucumber Soup
4 servings
40 minutes total
(Active 30 minutes)
Shopping list
- Preheat oven; prepare soup and begin to chill (10 minutes)
- Prepare pork, complete soup; serve (30 minutes)
Tomato-Caper Pork
Ingredients
- 1 tablespoon capers, coarsely chopped
- ¼ cup sun-dried tomato finishing butter, softened
- 1 pork tenderloin (about 1 lb)
- 2 tablespoons olive oil
- ½ teaspoon seasoned salt
- ¼ teaspoon pepper
- 1 tablespoon fresh Italian parsley, finely chopped
Prep
- Preheat oven to 375°F. Chop capers; stir into butter and set aside.
- Cut pork into 4 equal pieces (wash hands).
Steps
- Preheat large sauté pan on medium-high 2–3 minutes. Coat pork with oil, seasoned salt, and pepper, then place in pan; cook 2–3 minutes on each side or until browned.
- Transfer pork to baking sheet. Coat pork with one-half of the butter; bake 10–12 minutes or until pork is 145°F.
- Chop parsley. Top pork with remaining half of the butter; sprinkle with parsley. Serve.
Chilled Melon-Cucumber Soup
Ingredients
- ½ European cucumber, coarsely chopped
- 1 Hass avocado, coarsely chopped
- 1 jalapeño pepper, coarsely chopped
- 1 clove garlic, coarsely chopped
- Juice of 1 lime
- 1 lb honeydew chunks
- ¼ cup white balsamic vinegar
- 2 tablespoons presliced green onions
- ½ teaspoon kosher salt
- 8 teaspoons Greek yogurt with honey
Prep
- Peel cucumber and chop (1 cup); chop avocado, jalapeño (remove seeds), and garlic.
- Squeeze lime for juice (1 tablespoon).
Steps
- Reserve ¼ cup each honeydew, cucumber, and avocado. Blend remaining ingredients (except yogurt) in a blender (or food processor) until smooth. Chill soup 20–30 minutes or until cold.
- Divide soup into 4 bowls. Chop reserved ingredients finely and sprinkle over soup; top each with 2 teaspoons yogurt. Serve.
Serving Suggestions
- Complete your meal with roasted potatoes, fresh salad blend, Chicago rolls, and a chocolate dessert.
- The chilled soup can be a refreshing and healthy snack.
Tomato-Caper Pork
Chilled Melon-Cucumber Soup
Amount per ¼ recipe serving: Calories 150, Total Fat 8g, Sat Fat 1g, Sodium 170mg, Total Carb 21g, Fiber 5g, Sugars 15g, Protein 3g, Calc 2%, Vitamin A 6%, Vitamin C 60%, Iron 6%