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  • Magnesium Mania III

    Magnesium Mania III

    Roasted Mustard-Glazed Pork Tenderloin on a bed of Caramelized Fennel and Red Onion

    (Adapted from Ina Garten’s Roasted Loin of Pork with Fennel)

    Ingredients

    2 cloves garlic, minced
    Salt and freshly ground black pepper 
    1 tablespoon fresh thyme leaves
    1/4 cup Dijon mustard
    1 (3-pound) boneless pork loin, trimmed and tied
    2-3 small fennel bulbs, tops removed
    2 yellow onions, thickly sliced
    4 tablespoons good olive oil
    4 tablespoons unsalted butter, melted

    Preheat the oven to 425 degrees F.

    Grate the garlic, 1 tablespoon salt, and thyme leaves into a small bowl. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.

    Meanwhile, cut the fennel bulbs in thick wedges, discarding the core. Toss the fennel and onions in a large glass-bottom pan with a generous glug of good extra virgin olive oil, melted butter, salt, and pepper to taste. Place the vegetables in a large roasting pan and cook for 20-30 minutes. Add the pork loin to the pan and continue to cook until just a teeny bit pink on the inside (about 30 minutes). Pull out of pan, let rest under foil, and put the veggies back in the oven under low broil until you get them really caramelized. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. * For cancer patients: I always put the pork back in the oven, sliced, to make sure mine is completely cooked through - no pink!

    Sprinkle with salt and freshly ground pepper to taste. Serve warm.


    Now for dessert:

    I buy a flourless chocolate cake. I set it out at least 30 minutes before dinner is served, so it is the perfect, fudgy consistency. During those 30 minutes, I slice up berries and let them macerate in a very good balsamic vinegar (you can sprinkle in some good brown sugar if no enough liquid is coming out). Once a sauce has been created by the juices, I toss in some torn mint and serve alongside the cake. I do not eat this dessert of course – too many germs factors, and too much sugar it turns out (but I get so much pleasure out of the “mmms and ahhs” that I always linger at the kitchen counter.

    As far as magnesium is concerned here, I will admit there is not much. But dark chocolate does pack a punch (45 mg in 1 oz) and you can always throw in some roasted nuts and seeds if you are feeling guilty!