Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition.
In addition to Dinner Tonight, the cookbook based on her daily Newsday column, Ms. Perry has contributed recipes and text to nearly 20 other food and nutrition books. Her articles have been syndicated internationally in magazines and books, and her recipes have appeared on the Television Food Network and numerous television news segments.
Perry teaches cooking and food writing at the Institute of Culinary Education in New York City, food writing at mediabistro.com, and is a guest lecturer at the culinary management graduate school at New York University. Her extensive involvement with the food industry ranges from writing and reporting about cooking and nutrition, chefs, restaurants, growers, producers and manufacturers; restaurant reviewing; menu consulting; consumer trend analysis; and volunteering to bring food and cooking/nutrition know-how to those in need. She is the recipient of numerous awards, including the Libby Hillman Award for Culinary Excellence and the Food Writers’ Symposium scholarship and the Association of Food Journalists Award for Best Food Essay for an ode to her mother and strawberry-frosted cupcakes.Show More
Roast three pork tenderloins one night, and get two more fast weeknight meals out of the leftovers.
Let the cooked pork tenderloins cool completely at room temperature. Wrap each separately in two layers of plastic wrap, place the wrapped roasts on a plate and refrigerate.
TIP Store cooked foods on higher refrigerator shelves and raw meat on the bottom shelf to avoid contamination if the latter drips.
1. ROAST PORK TENDERLOINS
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
3 (1-pound) pork tenderloins, trimmed
1/4 cup currant or apply jelly
1 teaspoon Dijon mustard
1. Preheat oven to 425 degrees. Coat a shallow roasting pan with cooking spray.
2. Combine the salt, oregano, thyme, garlic powder and black pepper in a small bowl; pat the mixture evenly over the entire surface of the three tenderloins. Place the pork in the pan, leaving some room between the tenderloins.
3. Meanwhile, combine the jelly and mustard in a small bowl or saucepan and warm (on the stove or in the microwave) until the jelly is just melted. After the tenderloins have cooked 15 minutes, turn them over, brush with the melted jelly mixture, and return to the oven until they reach an internal temperature of 145 degrees, about 10 to 13 minutes longer. Remove from oven and let cool 5 minutes before cutting one of the tenderloins across into 1/2-inch-thick slices. Serve warm. Makes 4 servings.
Nutritional analysis for each 1-pound pork tenderloin 185 calories, 24 g protein, 9 g carbohydrates, 0 g fiber, 5 g fat, 2 g saturated fat, 276 mg sodium
2. WARM, 5-NAPKIN PULLED-PORK SANDWICHES
These mustardy, sweet and messy sandwiches are real crowd-pleasers.
1/2 cup chopped onion
2/3 cup ketchup
3 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
2 tablespoons molasses
1/4 teaspoon Tabasco (or to taste)
1-pound cooked pork tenderloin, at room temperature
4 potato sandwich rolls (or hamburger buns), split
1. Combine onion, ketchup, brown sugar, mustard, vinegar, molasses and Tabasco in a saucepan; bring to a boil and immediately reduce to a gentle simmer. Continue to simmer 15 minutes, until sauce is thickened and flavors are well blended.
2. Meanwhile, drag a fork lengthwise along surface of tenderloin to shred meat in long, thin pieces. When sauce is cooked, add shredded meat to pot and remove from heat. Toss thoroughly and spoon onto rolls. Makes 4 servings.
Nutritional analysis for each serving 427 calories, 30 g protein, 57 g carbohydrates, 1 g fiber, 8 g fat, 3 g saturated fat, 997 mg sodium
3. CUBANO (CUBAN PORK PANINI)
4 (3-ounce) ciabatta rolls, split
1 tablespoon Dijon mustard
4 ounces thinly sliced Jarlsberg cheese
1 (1-pound) roasted pork tenderloin, cut into thin slices
1/2 cup sliced dill pickles
1 tablespoon olive oil
1. Lightly spread the cut side of the bottom half of each roll with mustard. Use half the cheese to form the next layer; top with the pork and the remaining cheese and finish with pickles. Close the sandwiches.
2. Brush the surface of a grill pan or cast-iron pan with about half the oil; heat over medium high and add the sandwiches. Top the sandwiches with a second heavy skillet. (Weigh it down by placing cans in the second skillet, if necessary.) Press on the skillet to flatten the sandwiches and cook until the underside is golden brown and the cheese begins to melt, 2 to 3 minutes. Turn the sandwiches over and repeat, cooking until the cheese is melted and the sandwich is golden, about 3 minutes longer. Serve immediately. Makes 4 servings.
Nutritional analysis for each serving 476 calories, 36 g protein, 45 g carbohydrates, 2 g fiber, 16 g fat, 6 g saturated fat, 976 mg sodium