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Blooming Salad with Raspberry Shrub Vinaigrette

2 heads Boston or Bibb lettuce, rinsed and torn

1 head radicchio, cleaned and torn

1 head red leaf lettuce, cleaned and torn

Edible flowers, such as pansies, orchids, chrysanthemums or nasturtiums

1 12-ounce pork tenderloin

Freshly ground pepper

1 tsp fresh garlic, chopped

1 tsp fresh tarragon

1 tsp fresh rosemary

1 tsp fresh sage

1 tsp dried lavender

1 tsp olive oil

Raspberry Shrub Vinaigrette
1/4 cup raspberry vinegar

2 tsp balsamic vinegar

1 tsp Dijon mustard

3/4 cup olive oil

Freshly ground white pepper

In a medium mixing bowl, whisk together the raspberry shrub, balsamic vinegar, and mustard.
Slowly add the olive oil, whisking constantly.
Season with pepper to taste. Makes 1 cup.

back home

Preheat oven to 425 degrees. Combine herbs and freshly ground pepper in a small bowl. Sprinkle herb mixture onto pork tenderloin evenly. Rub with olive oil and let sit in refrigerator overnight. Heat a nonstick skillet over low heat. Sear pork in skillet on all sides until just browned on each side. Place entire pan in the oven and let cook until desired doneness. Remove from oven and let sit 10 min. Slice into 1-ounce medallions. Toss lettuce in a large bowl to combine. Place lettuce combination on each plate. Top with edible flowers for garnish and serve with 3 pork tenderloin medallions per person. Serve dressing on the side with a recommended 2 tablespoons per person.

Nutrition Info
Total servings 4, Cals 216, Total Fat 9g, Sat Fat 3g, Chol 66mg, Sodium 109mg, Fiber 2g, Carbs 5g, Protein 27g

Nutrition Info of Shrub
Total servings 8- 2 Tbsp each, Cals 182, Total Fat 20g, Sat Fat 2.8g, Chol 0mg, Sodium 15mg, Fiber 0g, Carbs 0g, Protein 0g