Chinese Pork Tenderloin with Garlic-Sauced Noodles

CHINESE PORK TENDERLOIN 

with GARLIC-SAUCED NOODLES

(this has only about 300 calories per serving!)

2 (1-lb) pork tenderloins, trimmed

1/4 cup soy-sauce, divided

1 Tblsp hoisin sauce

1 Tblsp tomato sauce

1 tsp sugar

1 tsp grated peeled fresh ginger

2 garlic cloves, minced

3 Tblsp seasoned rice vinegar

1 tsp dark sesame oil

8 cups hot cooked Chinese-style noodles

1 cup matchstick-cut carrots

1/4 cup fresh cilantro leaves

3/4 cup green onions, sliced

1/3 cup peanuts, chopped (optional)

1/3 cup chopped fresh cilantro

9 lime wedges

• Place tenderloins in a 5-qt electric slow cooker. Combine 1 tblsp soy sauce and next 5 ingredients (through garlic); drizzle over tenderloins. Cover and cook on LOW for 3-1/2 hours. Remove pork from slow cooker and place in a large bowl, reserving cooking liquid in slow cooker. Let pork stand 10 minutes.
• Strain cooking liquid through a sieve into a bowl. Cover and keep warm. Shred pork with 2 forks (or use THIS method).
• Return cooking liquid to slow cooker, stir in remaining 3 Tblsp soy sauce, vinegar, and sesame oil. Cover and cook in HIGH 10 minutes. Turn slow cooker off. Add pork, noodles, and next 3 ingredients, tossing to coat. Spoon noodle mixture into bowls; sprinkle with peanuts and chopped cilantro leaves. Serve with lime wedges.

Avocado-Corn Chowder with Grilled Chicken

AVOCADO-CORN CHOWDER WITH GRILLED CHICKEN

2 ripe avocados, divided
1-1/2 cups water
1/2 cup orange juice
1 tsp honey
1 tsp kosher salt, divided
1/2 tsp freshly ground black pepper
2-3 boneless, skinless chicken breasts
1 tsp olive oil
1 garlic clove, cut in half
1-1/2 cups fresh corn kernels
1 cup chopped red bell pepper
1/3 cup chopped green onion

• Peel and coarsely chop 1 avocado; place in a blender. Add water, orange juice, honey, 3/4 tsp salt, 1/4 tsp black pepper; blend until smooth.
• Heat a grill pan over med-high heat. Brush chicken with oil; sprinkle with remaining 1/4 tsp salt and 1/4 tsp pepper. Place chicken in pan; cook 4 minutes on each side or until done. Remove chicken from pan; rub chicken with cut sides garlic halves. Let chicken stand 10 minutes; cut or shred into bite-sized pieces.
• Pour avocado mixture into medium sauce pan over low heat.
• In same saute pan that chicken was cooked, saute corn, bell peppers, green onion and cilantro until tender. Pour corn mixture and chicken into the avocado mixture. Let cook for 3-5 minutes, or until soup is heated through.
• Spoon chowder into bowls (or bread bowls), and top with more sliced avocado and cilantro. Serve with crackers.