Pork loin Mashed Butternut Squash Arugula Salad Presents Cooking Demonstration with Chef James Better bites café Cooking Demo Tips BBQ Pork Loin Ingredients 25 lbs pork tenderloin ID: 745140
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Tonight’s Items:
Pulled BBQ Pork loinMashed Butternut SquashArugula Salad
Presents:Cooking Demonstration with Chef James Slide2Slide3
Better bites café Cooking Demo
Tips:BBQ Pork Loin
Ingredients:
2.5 lbs pork tenderloin¼ cup extra virgin olive oil1 Tbs Paprika
1
Tbs
Garlic powder
1
Tbs
pepper
½ tsp onion powder½ tsp cinnamon¼ tsp ginger1 ½ cups reduced sodium chicken stock½ cup Walden Farms Barbeque sauceDirections:In a bowl, whisk together olive oil + spices. Marinate pork overnight in a Ziploc bag, otherwise place tenderloins in crockpot and cover with marinade mixture.Pour chicken stock on top of marinated tenderloins.Cook on low for 6 hours in crockpot.Toss with Walden Farms BBQ sauce!Servings: 4 – 4oz servings
Nutrition FactsServing Size: 4oz pork loinAmount/ServingAmount/ServingTotal Fat 10 gTotal Carb 0 gCalories: 285Protein 29.6 g
Notes:
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Better bites café Cooking Demo
Mashed Butternut SquashIngredients:1ea Butternut squash, halved and seeded½ cup water¼ cup plain fat-free yogurt
1 Tbs butter1Tbs Torani Brown sugar cinnamon
syrup (can use sugar-free)Garnish1ea Parsley, chopped
1tsp yogurt
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Pierce butternut squash skin with a small knife and place cut-side down in a baking dish; pour in enough water for a depth of 1/2 inch. Cover dish with aluminum foil.
Bake in the preheated oven until squash is tender, about 1 hour.
Scoop squash into a bowl; add 1/4 cup yogurt, butter,
Torani syrup, salt, and pepper. Mash mixture using a potato masher or fork until smooth. Plate and garnish with parsley and yogurtServings: 4 – 4oz servings
Nutrition FactsServing Size: 4ozAmount/ServingAmount/ServingTotal Fat 2gTotal Carb 21.5 gCalories: 105Protein 6 gNotes:________________________________________________________________________________________________________________________Slide5
Better bites café Cooking Demo
Tips:Arugula Salad
Ingredients:
1cup Arugula Salad 1 oz Feta cheese (2 Tbs)¼ ea Red onion, half-moon cut
1tbls Pecans
4 oz Pears, Sliced
1oz WF Pear and
white Vinaigrette
Dressing
Directions:
Compose salad on plateTop with dressingYield: 4 – 2oz servingsNotes:________________________________________________________________________________________________________________________
Nutrition FactsServing Size: 2 oz Amount/ServingAmount/ServingTotal Fat 2 gTotal Carb 10.5 gCalories: 70Protein 2.4 gSlide6
Notes:
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