A few months ago I signed up for a
Real Simple subscription and it has already proved to be a great idea, even after only one issue!
As I read magazines, I tear out pages that peak my interest - recipes, home decorations ideas, etc - and put them in a folder labeled "Inspiration". I used to feel bad defacing my magazines, but I realized that I can never find anything if I try to look back (I tried that for about the first three years of my
Better Homes and Gardens subscription and I swear I'm still looking for some ideas!!) and after all, no one else reads them after I'm done ;o) Every few weeks, I go through my folder and throw away things that I don't like and I format (cut off raw edges, put through a hole punch) any recipes to put away in my Recipe Organizer (I love my
Wilton Kitchen Keepsakes one!).
Today you all get to benefit from my anal retentiveness ;o) I ripped these two recipes out of the most recent Real Simple Issue and cooked them right up for our friends, Rachel and Aaron, this past Thursday - the result was super tasty, tasty enough to share with all of you! The
Chipotle Pork Loin recipe has a Black Bean Salad recipe with it, which sounds super yummy, but I didn't go in the Mexican direction with these meal - it was all about comfort food and
Swanson's Italian Simmered Rice was the perfect compliment. Enjoy!
Chipotle Pork Loin with Italian Simmered Rice
Original Recipes from Real Simple and Campbell's Kitchen
Pork Loin
1 t. ground chipotle chili pepper or chili powder (I used the chili powder.)
1 t. paprika
1/2 t. ground cumin
1/4 t. ground coriander (I left the coriander out and it was still delicious!)
4 T. olive oil
kosher salt
1 1/2 pounds boneless pork loin
Rice
1 3/4 cups Swanson® Chicken Broth
1 t. Italian seasoning, crushed
3/4 cup uncooked regular long-grain white rice
1 cup chopped fresh spinach
1/2 cup grated Parmesan cheese
1) Heat oven to 375° F. In a small bowl, combine the chipotle pepper, paprika, cumin, coriander, 1 tablespoon of the oil, and 1 teaspoon salt.
2) Place the pork on a rimmed baking sheet and coat with the spice mixture. Roast until the internal temperature of the pork registers 145° F, 40 to 50 minutes. Let rest for at least 5 minutes before slicing.
3) Meanwhile, heat the broth and Italian seasoning in a 2-quart saucepan over medium-high heat to a boil.
4) Stir the rice and spinach in the saucepan. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Stir in the cheese. Serve with additional cheese.
