Brown the pork tenderloin on all sides before baking–this gives the meat a nice sear and seals in the rich flavor. Top with apricot chutney, made from store-bought jam, rice vinegar, mustard seed, and fresh ginger.
Biggest Loser Chef Devin Alexander particularly likes the garlic flavor of this chicken, though feel free to use your favorite salt-free seasoning (such as Cajun) if you're not a huge fan of garlic.
Do you ever have days where you just need a big gooey bite of chocolate? Like, if you could melt a bag of chocolate chips and then smear them all over your
Reserve half of the citrusy-sweet ricotta mixture to dollop over the warm scones. These crumbly, cakelike biscuits are best enjoyed the day they are made.
