Dijon Crusted Pork Tenderloin And Brussels Sprouts
1 1/2 – 2 Lb. Pork Tenderloin
1 1/2 Tbsp. Dijion Mustard, plus more for seasoning
1/2 Cups whole Wheat Bread Crumbs
2 tsp Thyme Leaves
3 Tbsp. Olive Oil
1 Lb. Brussels Sprouts, cut in half length-wise
Salt & Peper for seasoning
Preheat oven to 400ºF. Line 2 baking sheets with parchment paper.
Place pork tenderloin in center of one baking sheet. Rub with dijon mustard. In small bowl, stir together breadcrumbs, thyme, salt and pepper. Gently press breadcrumb mixture into surface of pork to cover completely. Drizzle with 1 Tbsp of olive oil.
Arrange Brussels sprouts on second baking sheet and drizzle remaining olive oil over Brussels sprouts and lightly season with salt and pepper.
Place baking sheets in oven and roast until internal temperature of pork is 150ºF and Brussels sprouts are golden brown, about 20 minutes.
Remove from oven and let pork rest for 5 minutes. Slice and serve with Brussels Sprouts and dijon mustard.
Substitue brussels sprouts for your favorite roasted vegetable to make it your own!
Did you know that in a 3 ounce serving of pork there is 24 grams of protein?
Pour out excess liquid from greek yogurt to achieve thicker consistency.
In small bowl, mix yogurt, 1 cup loosely packed cilantro and cumin; Set aside.
Preheat large skillet over low heat. To build quesadillas start with 1 tortilla, then add cheese, corn, cilantro, beans and peppers. Top with second tortilla and let cook until cheese in melted and ingredients are warmed through, flipping halfway through.
Repeat for remaining quesadillas. Serve with cilantro yogurt dip.
Some exciting new things are happening at our stores! March is National Nutrition Month, which made it the perfect time to announce our new nutritional attribute program that you will now be able to find on your favorite grocery shelf tags. This new program is called Food Facts, a program that will better assist you in making more informed and nutritious grocery decisions when our team of dietitians aren’t in the aisles with you (we wish we could be everywhere at once!).
This new program is an addition to the Dietitian’s Choice program we launched last fall. As seen below, this new program will allow specific attributes (or characteristics) to be displayed on our shelf tags, with a total of 6 potential attributes to be chosen from. Because there is only room for 3 attributes at a time on our shelf tags (due to space), we have created a hierarchy in which these attributes are listed based on what we feel YOU, our guest would want to know. Don’t worry–Dietitian’s Choice is always first on the list to help you make more nutritious decisions!
You will now see several thousand items in your favorite Coborn’s, Cash Wise and Marketplace Foods locations that have this new shelf tag. We would love to hear how our new Food Facts program is helping you make more informed food choices!
Want more information? Check out our Food Facts video here!
It’s March which means it’s almost Spring, but more importantly it means it’s National Nutrition Month! We may be bias, but March is by far our favorite month at the grocery store. Not only is it a month to celebrate food, it’s also a time to celebrate nourishing our bodies. Continue reading →
Hey all! Happy February! February is everything RED and HEARTS!
Of course, we all know its Valentine’s Day, but it is also Heart Health Month! This is the perfect time to learn about how to eat a heart healthy diet, not only if you have heart disease or are at risk for it, but this would be a healthy diet for the general population. Continue reading →
I hope all of you enjoyed a wonderful holiday season together with family and friends! As the New Year starts so do the diets and getting back on track with eating healthy foods. I really like this time of year because Continue reading →
For those of you who are starting off 2018 with goals related to health & wellness, kudos to you! It’s a perfect time of year to get into a new routine. As far as better nutrition, just remember that it’s up to you to purchase good items at the store and eat your meals and snacks throughout the day to prevent yourself from getting too hungry!
The biggest struggle for individuals seems to be meal planning. Typically, dinner is the hardest for most families. With activities in the evening and coordinating when everyone will be home, planning dinner can be difficult. Others may struggle planning for dinner if they are cooking for just 1 or 2 people as well. Continue reading →
Hi everyone! With it being back to school time, our focus tends to shift towards kids. As you know, obesity in children has become an important topic of discussion in the recent years. With all of the changes surrounding school lunches, dietary requirements, physical activity and overall wellness being at the top of your mind you may have wondered, “Is my child overweight or obese? If so, is it safe to put them on a diet?” You came to the right place! Read along as I offer my dietitian recommendations. Continue reading →
March celebrates National Nutrition Month! Thus, I thought it would be a great time to fill you all in on the new 2015 guidelines that have just been released! Yes, I know we are in 2016, but it usually take a year before the new guidelines are officially released. The dietary guidelines are updated every 5 years based on the latest research and trends we are seeing in the American population when it comes to the average nutrient intake. The dietary guidelines for Americans are a joint effort between the Health and Human Services department and the US Department of Agriculture. They describe adaptable eating patterns that both promote health and reduce the risk of chronic disease across an individual’s lifespan. Continue reading →
Before we know it the snow will be melted, the air will be warm and it will be time to spend our weekends and evenings outside. With that happy thought in mind I created these salads in the hopes of fighting off a little bit of spring fever and to prepare for the warm months that are promised to follow the dreary months we are currently experiencing. Continue reading →