Dijon Peppercorn Pork Loin Roast & Garlicky TurkeyBacon Brussel Sprouts

I never really do roasts.  I think this is only the 3rd or 4th roast I have ever attempted, and the first time with pork.  I didn't really know what to expect when I purchased the sealed package of meat, but when I got home, it was 2 thinnish lengths of roast, totaling 2.1 lbs.  I ended up freezing one of them because, seriously, that's a shiton of food.  As it stands, I ate a portion last night, a portion is for today's lunch, and I am sending Cynthia home with two more portions for her dinner.

As far as the sprouts - Merlin's beard are they good!  I am going to make these every night, I swear.  Roasting brings out the sweetness.   I am not sharing these with Cynthia, except for maybe a taste.

The base for both of these recipes came from myrecipes.com .  As usual, I changed them to suit my taste, reduced the number of servings, and I cut corners on the calories as much as possible.

Dijon Peppercorn Pork Loin Roast

1 lean, boneless pork loin roast, trimmed of fat (about 1lb)
3 TBS Dijon mustard
1 TBS lowfat buttermilk
2 cups breadcrumbs (I used 2 slices Sarah Lee 45cal per slice bread)
2 tsp fresh thyme, chopped
1 tablespoon cracked black pepper
1 teaspoon peppercorns, crushed
1/4 tsp salt

Preheat oven to 325. Combine mustard and buttermilk, and slather on your roast.  Combine remaining ingredients, and press mixture onto roast, thoroughly covering.  Cook until internal temperature of thickest part of meat reaches 160° (my thin roast only needed 40 minutes, original recipe with a 2lb roast called for 2 hours of cook time)

Makes 4 servings, about 3oz each.  213 calories.

Garlicky TurkeyBacon Brussels Sprouts
1 pound Brussels sprouts, cleaned, trimmed, and halved
2 slices turkey bacon, thinnly chopped (about 1 oz per slice)
1/2 lemon, juiced
1/2 tsp salt
3 gloves garlic, thinly sliced

Pre-heat oven to 375. Spray a baking dish with cooking spray.  Add all ingredients, and toss to coat. Cook for 30 minutes until sprouts have started to wilt/brown and become tender.

Makes about 4 cups, 69 cals per cup.  I dare you to try to eat just one.

Eric's Dinner: box of Safeway white cheddar shells pasta