Tuesday, 14 February 2017

Paprika Pork Tenderloin 




Pork tenderloin is a delicious cut of meat but can be a little dry sometimes, This marinade even though its more like a dry spice mix helps to make the meat really tasty and juicy. I used a hot paprika so it was a bit spicy but you could use smoked or sweet paprika if you prefer.

This is a very quick after work dinner if you put the meat into marinade before you go to work but take it out of the fridge for half an hour before cooking to allow it to come to room temperature.

Marinaded paprika pork tenderloin

1 pork tenderloin (trim off any excess fat and sinew)
1 clove garlic (crushed)
1 tsp dried sage
1 tsp paprika
1/2 tsp salt
1/2 tsp freshly ground black pepper
low calorie spray oil


Get a large strong plastic food bag and place the pork in it with all the dry ingredients and mix it all together very well until you can see the meat is well coated. Place in the fridge for a few hours or overnight if you prefer.

Take the bag out of the fridge for a half an hour before cooking to allow the meat to come up to room temperature. Remove the meat from the bag and place the meat on a foil covered tray , Spray lightly with spray oil and roast in the oven at gas 6 /200/400 for 30 minutes.

Take out of the oven and cover with foil and leave the meat to rest for 10-15 minutes then slice and serve.

I served this over couscous with some roasted vegetables.

Syn free : )

Sunday, 5 February 2017

Chicken pie (Slimming World friendly)

Now this not syn free but its not too bad if you have a fancy for a bit of pastry this is for you. I made this when I had some leftover chicken although I always thought you could never have pastry on Slimming World this worked out ok not syn free but not too bad. You could also add some ham or mushrooms or some vegetables too.


I liked that I made these for the family and no one thought it was a 'Slimming' meal, Tasty and satisfying and felt a bit naughty ...



Chicken Pie

100g jus-rol light puff pastry
12oz leftover cooked chicken
1/2 pint skimmed milk
1 tbsp cornflour
1 egg (beaten)
1 tsp salt
1/2 tsp pepper


Place the milk in a saucepan and add the flour, salt and pepper and whisk together well. Place over a medium heat and bring to the boil whisking all the time until the sauce has thickened. Leave to cool.

When cooled add the chicken and then divide between four individual pie dishes .

Weigh the pastry and divide into four pieces then roll out. Wet the edge of the pie dishes with a little water and place each rolled out piece of pastry over each dish.

Brush with the beaten egg then bake in a pre heated oven gas 6/200/400 for 20-30 minutes until the tops are browned and golden.


6 syns per pie