So this weekend, I broke my cardinal rule of baking. I baked healthy. I love healthy food, I am all about fruits and veggies, whole grains, low fat and fat free. But not in baking, generally I feel baking is in the indulgence zone. Butter makes it better. It's not supposed to be good for you, it's supposed to be a treat. However, I trust Martha Stewart with life (and my taste buds) and if she has a butter-free muffin recipe, well all right then. Here is Martha's recipe for Banana-Blueberry Cornmeal Muffins. They are from the "Whole Living" section of her website, which I love. The muffins were fantastic. They are the best healthy muffins I have ever had. Mashed up bananas take the place of butter (and most of the sugar, with a little bonus honey). Plus they combine 2 of my current obsessions, blueberries and cornmeal. They were easy to make, and definitely a guilt free treat (so much healthier than eating pie for breakfast).
That was my Sunday morning breakfast. For dinner I was far less adventurous (but no less delicious). I stuck to my Sunday usual, roasting. I did a one pot wonder of pork tenderloin with onions and green beans. I love a one pot dinner, so much easier to clean up, plus the flavors all meld together. This was a spicy delicious way to end the weekend.
Spice-Rubbed Pork with Green Beans
1 pork tenderloin, about 1 lb
2 medium yellow onions
4 cloves of garlic
1 package of green beans (as much as you want really)
3 Tbsp of Brown sugar
1 Tbsp of Cumin
2 Tsp of chili powder
Salt, Pepper, and red pepper flakes
3 Tbsp of olive oil
Pre-Heat the oven to 425 degrees. Give onions a rough chop and put in the bottom of a glass baking dish. Salt and pepper the onions and toss with 1 tbsp of olive oil. Cut the ends of the green beans and toss in the dish. Salt, pepper and red pepper flakes to taste. Mix together the sugar, cumin, chili powder, salt and pepper. Feel free to adjust the amounts of the seasonings. You should be able to eat the rub, and go yum. It should not burn your mouth or taste bland. Dice the garlic. Rub the mixed spices all over the pork so that it is coated and a reddish color. Sprinkle garlic on pork and in the pan. Sprinkle remaining olive oil on pork and green beans. Roast for 15 minutes, then reduce heat to 350, continue cooking another 15-20 minutes (tenderloin roasts for about 25 minutes a pound, so you can calculate based on size). Stir occasionally while cooking so nothing sticks to the bottom of the pan. Serve and enjoy.