The Sexy Forever Recipe Bible (107 page)

Slice the pork roast into single-rib chops and spoon the pan drippings over the top. Serve immediately with cranberry relish.

SERVES 6

warm cranberry relish

HEALTHY FATS, FRUIT
LEVEL 2

2 tablespoons olive oil

½ onion, finely diced

2 tablespoons finely minced fresh ginger

2 cups fresh whole cranberries

1 tablespoon sherry vinegar

1⁄3 cup All Natural SomerSweet

Sea salt and freshly ground black pepper

To a medium saucepan over medium heat, add the olive oil, onion, and ginger. Cook until the onion softens, 4 to 5 minutes. Add the cranberries, vinegar, All Natural SomerSweet, and ½ cup water. Cook until the berries pop and become soft, 10 to 15 minutes. Stir occasionally. Season to taste with salt and pepper. Serve immediately.

MAKES 1½ CUPS

chipotle-glazed pork with three salsas

PROTEIN, HEALTHY FATS, VEGETABLES, FRUIT
DETOX, LEVEL 1, LEVEL 2

1 whole pork tenderloin, 1½ to 2 pounds

2 tablespoons adobo sauce, from canned chipotle peppers

2 tablespoons olive oil, plus more for the pan

Sea salt and freshly ground black pepper

1 cup
Candied Tomato Salsa

Roasted Tomatillo Salsa

Mango Salsa
(for Level 2 only)

Place the pork in a medium glass or other nonreactive bowl. Mix the adobo sauce, oil, and salt and pepper; pour over the pork and cover. Marinate in the refrigerator for at least 1 hour, or overnight.

Let the pork sit out at room temperature for 15 minutes before cooking. Preheat the oven to 450°F.

Coat the bottom of an ovenproof sauté pan with olive oil. Place the pork in the pan and sear on all sides until nicely browned, about 4 minutes. Place in the oven and bake until cooked through, about 8 minutes. Remove from the oven and allow to rest before slicing.

Serve immediately with the salsas.

SERVES 2

candied tomato salsa

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2