Alison Sweeney’s Healthy Weeknight Dish

Vertical-TemplateAlison Sweeney makes health and fitness an important part of her busy life. After 13 seasons as host of The Biggest Loser, Alison understands how to cook nutritious and delicious meals to keep her and her family (she is a happy mother of two!) feeling their best. We featured the novelist and former Days of our Lives star in our January/February issue. One of Alison’s favorite recipes is a mouthwatering Wild Rice-Dried Blueberry Stuffed Pork Tenderloin with Watercress-Apple Salad with Apple Cider Vinaigrette that created by Chef Scott Samuel for the U.S. Highblush Blueberry Council, an organization that Alison works with. 

Wild Rice-Dried Blueberry Stuffed Pork Tenderloin with Watercress-Apple Salad with Apple Cider Vinaigrette
Makes 8 servings
Write a review
Print
Ingredients
  1. 5 tablespoons olive oil, divided
  2. 1 cup finely diced onion
  3. ½ cup small diced celery
  4. 3 tablespoons minced shallot
  5. 1 tablespoon minced garlic
  6. 1 teaspoon fresh thyme leaves
  7. 1 bay leaf
  8. ½ cup white wine
  9. 1 cup cooked wild rice
  10. 1 cup dried blueberries
  11. ½ cup grated Granny Smith apple
  12. 1 tablespoon minced tarragon leaves
  13. 2 (1- to 1.25-pound) pork tenderloins
  14. 1 tablespoon fresh oregano leaves
  15. 1 tablespoon Dijon mustard
  16. 1 teaspoon kosher salt, plus more
  17. ½ teaspoon ground black pepper, plus more
  18. Butcher’s twine
  19. Watercress-Apple Salad with Apple Cider Vinaigrette (recipe follows)
  20. Garnish: balsamic glaze
Instructions
  1. In a large sauté pan, heat 3 tablespoons oil over medium-low heat. Add onion, celery, shallot, garlic, thyme, and bay leaf; cook until vegetables are soft and caramelized, about 15 minutes.
  2. Add wine, and increase heat to medium. Cook until liquid in pan is near dry. Remove from heat.
  3. In a large bowl, combine cooked rice, blueberries, apple, and tarragon. Pour wine mixture into rice mixture; remove bay leaf, and stir well. Refrigerate until ready to use.
  4. Clean off any silver skin from tenderloins, and slit pork lengthwise. Slit each side again so you are opening the tenderloins like a book.
  5. Season pork with oregano, mustard, salt, and pepper. Stuff each tenderloin gently with about 1 cup stuffing within 1/4 inch of edges. Starting with one long side, roll up and tie at 1-inch intervals with butcher’s twine, seam side down. Season again with salt and pepper, and set on a platter. Place in refrigerator to marinate for 2 hours.
  6. Preheat oven to 400°. Place a wire rack on a baking sheet.
  7. In a large sauté pan, heat remaining 2 tablespoons oil over medium-high heat. Sear pork on all sides to create a nice color. Remove stuffed tenderloins with tongs, and place on prepared pan. Bake until internal temperature reaches 160°, about 10 minutes. Remove from oven, and let rest in a warm area for at least 8 minutes before slicing.
  8. Slice pork, and serve with Watercress-Apple Salad with Apple Cider Vinaigrette. Garnish pork with balsamic glaze, if desired.
Celebrate Magazine http://www.celebratemag.com/
Watercress-Apple Salad with Apple Cider Vinaigrette
Makes 8 servings
Write a review
Print
Ingredients
  1. ½ cup extra-virgin olive oil
  2. ¼ cup apple cider vinegar
  3. 3 tablespoons apple cider
  4. 1 tablespoon minced shallot
  5. Salt, to taste
  6. Ground black pepper, to taste
  7. 4 cups watercress, stemmed
  8. 2 cups frisée, torn
  9. 1 cup julienned Fuji apple
Instructions
  1. In a small bowl, whisk together oil, vinegar, cider, and shallot. Season to taste with salt and pepper.
  2. In a large bowl, toss together watercress, frisée, and apple.
  3. Dress with desired amount of Apple Cider Vinaigrette, tossing to combine. Serve immediately.
Notes
  1. Remaining vinaigrette may be served on the side.
Celebrate Magazine http://www.celebratemag.com/