Behind the scenes on red carpet at 2012 Woman's Day Red Dress Awards.

Last month the American Heart Association certified pork tenderloin with its Heart-Check Mark, indicating that it is a heart-healthy choice in the meat aisle. America’s pork producers rolled out the red carpet for their lean cut of meat to celebrate it’s new accessory at the 2012 Woman’s Day Red Dress Awards.

Celebrity nutritionist and chef Michelle Dudash interviews Hoda Kotb, U.S. Surgeon General Regina Benjamin, MD, S. Epatha Merkerson, Housewives of New York City’s Ramona Singer, and Top Chef’s Richard Blais in this video on behalf of the National Pork Board, a sponsor of the event.

TV Nutritionist Michelle Dudash Interviews Celebrities at 2012 Woman’s Day Red Dress Awards

Visit Michelle’s celebrity photo gallery at the event.

Photo Courtesy: National Pork Board

Get Michelle’s recipes that were served at the event:

Thyme Roasted Pork Tenderloin with Balsamic Shallot Compote

Grilled Orange-Ponzu Pork Tenderloin with Napa Cabbage and Carrot Stir Fry

More tips for healthy eating

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What a Nutritionist Buys at the Market to Stay Healthy

Endive is available fresh year round at many major supermarkets and specialty stores. Wrap the heads in damp paper towels, place in a plastic bag, and it should last 10 to 14 days, much longer than most salad greens. When eating endive raw, be sure to discard the bitter core.

Endive Salad with Beets, Blue Cheese, and Lemon Vinaigrette

For vinaigrette:

2 tablespoons (28 ml) fresh lemon juice

2 teaspoons honey

1 teaspoon Dijon mustard

1/4 teaspoon freshly ground black pepper

1 pinch salt

1 tablespoon (15 ml) extra-virgin olive oil

For salad:

3 large heads red and white endive, cut on an angle into 1-inch wide strips (5 1/2 cups, or 275 g)

1/3 cup (45 g) crumbled blue cheese

1/3 cup (37 g) chopped candied or honey roasted pecans

2 tablespoons (6 g) chopped chives

8 peeled, roasted red baby beets, quartered

To make dressing: Whisk lemon, honey, mustard, pepper, and salt in a small bowl. Slowly drizzle in oil, whisking to emulsify.

To make salad: Combine endive, cheese, pecans, and chives in a large bowl.

Pour vinaigrette over salad and toss together. Portion onto plates or into bowls and arrange beets around salad. Enjoy immediately.

Total Prep and Cook Time: 15 minutes

Makes 4 servings

Nutrition Facts (per serving): 173 calories, 13 g total fat, 3 g saturated fat, 0 g trans fat, 333 mg sodium, 8 mg cholesterol, 11 g total carbohydrate, 5 g fiber, 4 g protein, 7% DV iron, 11% DV calcium, 33% DV Vitamin A, 18 % DV Vitamin C.

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Oven-Fried Cheese Sticks with Marinara Sauce

5 slices 100% whole-wheat bread, torn into pieces

1 1/2 teaspoons Italian herb seasoning

1 1/2 teaspoons garlic powder

1 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons (30 ml) expeller pressed canola oil

1/2 cup (56 g) sliced almonds

1 tablespoon (7.5 g) whole-wheat flour

1 (9-ounce, or 252-g) package part-skim mozzarella string cheese (12 sticks), cut in half crosswise

1 large egg

1 tablespoon (15 ml) lowfat milk

Zest of 1 lemon (about 2 teaspoons)

1/2 cup (125 g) marinara sauce, warm

Line a large sheet pan with a silicone baking mat or parchment paper. Whir bread in a food processor until fine crumbs. You should have 2 cups (100 g) breadcrumbs, depending on the size of bread used. Add Italian seasoning, garlic powder, paprika, salt, pepper, and drizzle in oil with processor running. Put breadcrumb mixture in a large food storage bag. Whir almonds in food processor until ground fine, then add to bag, seal, and shake to blend well.

Place flour in a bowl, add cheese, and coat evenly. Beat egg in a medium shallow dish and stir in milk and zest. Lift cheese from flour, shaking off excess, add to egg mixture, and coat cheese completely. Lift cheese out of the egg with a large fork or slotted spoon to drain excess and add cheese to the bag of breadcrumbs. Seal bag and shake gently to evenly coat cheese sticks. Fill bare patches on cheese by pressing on additional breadcrumbs.

Place cheese sticks 1 inch (2.5 cm) apart on sheet pan and freeze at least 1 hour, or up to 2 days*.

Preheat oven to 450°F (230°C, or gas mark 8). Remove pan from freezer, immediately place on middle oven rack and bake 8 to 11 minutes until lightly browned and squishy, but before cheese begins to ooze out. Allow to rest 5 minutes before eating. Serve with dipping sauce.

*Once completely frozen, you can move cheese to a sealed container and freeze up to 1 month until ready to cook.

Total Prep and Cook Time: 45 minutes, plus freezing time

Makes 8 servings, 3 cheese sticks and 1 tablespoon marinara each

Nutrition Facts (per serving): 244 calories, 14.5 g total fat, 4.5 g saturated fat, 0 g trans fat, 439 mg sodium, 42 mg cholesterol, 14 g total carbohydrate, 2.5 g fiber, 14 g protein, 6% DV iron, 28% DV calcium, 7% DV Vitamin A, 1% DV Vitamin C.

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Chicken Marsala with Crimini Mushrooms and Garlic Recipe

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Chicken Marsala with Crimini Mushrooms and Garlic

1 pound (455 g) boneless, skinless chicken breasts (about 3 breasts)

1/2 teaspoon freshly ground black pepper, divided

1/4 + 1/8 teaspoon salt, divided

1/4 teaspoon garlic powder

2 tablespoons (30 ml) extra-virgin olive oil, divided

1 (8-ounce, or 224-g) package crimini (baby Bella) or white mushrooms, quartered (about 3 cups)

1/4 medium red onion, diced (about 1/2 cup, or 40-g)

2 garlic cloves, minced

1 cup (235 ml) Marsala wine

1/2 cup + 2 tablespoons (148 ml) organic or reduced sodium chicken broth

2 teaspoons cornstarch

2 teaspoons honey

1 1/2 teaspoons dried Italian herb seasoning

1 tablespoon (14 g) cold cubed butter

4 teaspoons chopped chives (optional)

Lay chicken on cutting board and cover with plastic wrap or parchment paper. Pound each breast with a mallet to an even thickness of 1/2 inch. Sprinkle chicken on both sides with 1/4 teaspoon each pepper, salt, and garlic powder.

Heat a large fry pan or skillet on medium and add 1 tablespoon (15 ml) oil. Add chicken to hot oil and cook on one side until browned, about 5 to 6 minutes. Flip and cook 2 more minutes until almost cooked through. Transfer chicken to a plate near stove to keep warm.

Pour 1 tablespoon (15 ml) oil into pan and add mushrooms, onion, garlic, and cook 6 minutes, scraping up any browned bits from the bottom of pan as water releases from vegetables. Pour in the wine, 1/2 cup broth, and simmer briskly until three-quarters of the liquid has evaporated.

Whisk together 2 tablespoons broth, cornstarch, honey, Italian seasoning, 1/4 teaspoon pepper, 1/8 teaspoon salt, and stir into pan. Simmer 1 minute to thicken while stirring. Place chicken back in pan to reheat and coat with sauce. Remove from heat and swirl in butter. Place chicken on plates, spoon sauce around and on top of chicken, and sprinkle with chives (optional). Serve with rice or pasta.

Yield: 4 servings

Nutrition Facts (per serving): 344 calories, 11 g total fat, 3 g saturated fat, trace trans fat, 392 mg sodium, 73 mg cholesterol, 17 g total carbohydrate, 1 g fiber, 28 g protein, 11% DV iron, 3% DV calcium, 3% DV Vitamin A, 9 % DV Vitamin C.

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Slow Cooker Chicken Curry Recipe

Cauliflower season peaks late fall through early spring, so I decided to get creative and use it in this soup. Preliminary data shows a link between the turmeric in yellow curry and reduced risks for inflammation, improved heart health and cognitive function, providing more important reasons to include this flavorful spice in recipes.

Curried Cauliflower Soup Recipe

1 tablespoon (15 ml) grapeseed or expeller-pressed canola oil

1 medium head cauliflower, stem removed, broken into large florets

1 medium celery stalk, sliced thin

1 small leek, white part only, sliced thin (about 1 cup, or 89 g)

1 small yellow onion, sliced thin

1 Granny Smith apple, peeled, sliced thin

2 teaspoons curry powder (or red curry powder for spicier dish)

4 cups (940 ml) reduced sodium or organic vegetable broth

3 parsley stems

1 (13.66 ounces, or 403 ml) can light coconut milk

1 1/2 teaspoons apple cider vinegar

1/2 teaspoon salt

1/8 teaspoon freshly ground white pepper (or 1/4 teaspoon black)

Heat soup pot on medium-high and pour in oil. Add cauliflower to hot oil and cook undisturbed for a few minutes until browned on one side. Stir and brown all sides for 10 minutes, until most of cauliflower has caramelized edges. Reduce heat to medium-low and add celery, leek, onion, apple, and cook until translucent, stirring occasionally, about 10 minutes.

Move vegetables to one side of pan, sprinkle in curry powder on the other side, and toast for 30 seconds. Pour in broth to cover the vegetables almost completely, add parsley stems and simmer until cauliflower stems become fork tender, about 30 minutes. Add coconut milk and simmer an additional 5 minutes to reheat. Blend in vinegar, salt and pepper.

Take soup off heat, remove parsley. Puree soup in two batches, working up to high speed for 30 seconds or until smooth. Garnish with a sprinkle of additional curry powder or toasted sliced almonds. Leftover soup can be refrigerated for up to 5 days and reheated in the microwave or on the stovetop.

Makes 9 servings, 1 cup each

Nutrition Facts (per serving): 84 calories, 4 g total fat, 2 g saturated fat, 0 g trans fat, 410 mg sodium, 0 mg cholesterol, 10 g total carbohydrate, 3 g fiber, 2 g protein, 4% DV iron, 3% DV calcium, 4% DV Vitamin A, 53% DV Vitamin C.

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My recipe gets the royal treatment with a professional food stylist and photographer. Yippee! Courtesy: National Pork Board

February is American Heart Month and on February 15, 2012, I’ll be in New York City reporting from the red carpet at Woman’s Day Red Dress Awards 2012. This event honors four women, including Star Jones, who have made significant contributions to the fight against heart disease, the number one killer of women today. I’m excited to show people that heart-healthy eating can taste delicious, too. I created this recipe to be served at the after party. Did you know that ounce-for-ounce, pork tenderloin is as lean as skinless chicken breast? Pork tenderloin is a healthy choice in the meat aisle, making it one more tasty option to include in your healthy New Year resolutions! Is pork on your grocery list?

I’m a nutrition spokesperson for the National Pork Board, a sponsor of Woman’s Day Red Dress Awards.

Thyme-Roasted Pork Tenderloin with Balsamic Shallot Compote

Compote:

1 tablespoon canola oil

2 3/4 cups 1/8-inch thick sliced shallots (about 4 very large)

1 garlic clove, cut lengthwise into thin strips

1/2 cup Concord 100% grape juice

1/4 cup reduced sodium or organic chicken broth

2 tablespoons balsamic vinegar

1 tablespoon honey

1/4 teaspoon dried herbes de Provence

1 pinch each salt and freshly ground black pepper

Pork:

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon dried thyme

2 teaspoons canola oil

1 pork tenderloin (about 1 1/4 pound*), at room temperature for 30 minutes

1/4 teaspoon garlic powder

Preheat oven to 400°F.

To make compote, heat large skillet on medium-low and add oil. Add shallots to hot oil. Sauté for 5 minutes, stirring occasionally, but not browning. Add garlic and cook 10 minutes, reducing heat as needed. Pour in juice, broth, vinegar, honey, and gently simmer 40 minutes, until liquid thickens and almost completely evaporates. Stir in herbs, salt, and pepper.

To prepare pork, combine salt, pepper, thyme, and rub on all sides of pork. Heat large fry pan or skillet with ovenproof handle on medium-high and add oil. Once oil shimmers, carefully add pork to pan, folding thinnest end of pork under itself and pressing down gently on the center to ensure even browning. Partially cover with lid or foil to speed cooking while allowing steam to escape. Cook pork 3 to 4 minutes until brown on one side, then turn to cook 2 to 3 minutes on each remaining side until completely browned.

Place in oven for 20 to 30 minutes, just until firm when pressed in the thickest section or an inserted thermometer reads 145°F. Remove from oven, sprinkle evenly with garlic powder, and allow to rest 5 minutes. Slice at an angle into 1/2-inch pieces and serve with compote.

*If tenderloin is smaller or larger than 1 1/4 pound, adjust amount of seasoning accordingly.

Prep time: 15 minutes

Cook time: 50 minutes

Makes 4 servings

Nutritional Information (per serving): 282 calories, 10 g total fat, 2 g saturated fat, 0 g trans fat, 661 mg sodium, 71 mg cholesterol, 22 g total carbohydrate, 2 g fiber, 29 g protein, 9% DV iron, 3% DV calcium, 0% DV Vitamin A, 23% DV Vitamin C.

Step-by-step photos for your viewing enjoyment.

Spice rub for pork tenderloin.

Caramelizing shallots.

Caramelized shallots.

Searing pork tenderloin.

Seared pork tenderloin.

My finished dish. Why did I put fresh parsley on this instead of fresh thyme? I have no idea. I was wearing hungry girl blinders at the moment, I suppose. And my husband was sitting down to dinner with or without me.

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I know you can do this.

Butternut Squash Risotto with Roasted Tomatoes & Pepitas

1 (1-pound) small butternut squash (or 1 1/2 cups (455 g) cooked squash)

1 1/2 cups (225 g) halved cherry tomatoes

2 tablespoons (30 g) + 1/2 teaspoon (2.5 g) extra-virgin olive oil, divided

1/8 teaspoon +1 pinch salt, divided

3 thyme sprigs

1 small yellow onion, finely diced (about 1 cup, or 160 g)

1 cup (190 g) short-grain brown rice (find in natural food section)

1/4 cup (60 ml) vermouth (or dry white wine)

6 1/4 cups (1470 ml) organic or reduced sodium vegetable broth*, divided

2 tablespoons (10 g) grated Parmesan cheese

1 tablespoon (14 g) light cream cheese

1 tablespoon (14 g) butter

1/8 teaspoon freshly ground white pepper (or 1/4 teaspoon black pepper)

1/4 cup (55 g) roasted pepitas (shelled pumpkin seeds)

Preheat oven to 375°F (190°C) and line a sheet pan with parchment paper or a silicone baking mat. Cut the squash in half through the stem end and scoop out the seeds and fibers. Cut the neck of the squash in half crosswise. Place the squash pieces cut side down on one side of pan.  On other side of pan, place the tomatoes cut side up. Drizzle with 1/2 teaspoon oil, sprinkle 1 pinch salt, and lay thyme sprigs on top. Bake until squash is fork tender, about 30 minutes. Remove pan and flip squash to speed cooling. Reserve tomatoes for garnish. When cool enough to handle, scoop the pulp out of the skin and purée in a food processor with 1/4 cup (60 ml) broth.

Meanwhile, heat a straight-sided sauté pan over medium-low heat and add 2 tablespoons oil.  Add the onion and sauté until translucent, about 5 minutes. Add the rice and cook 5 minutes, stirring frequently, until the edges are translucent, slightly browned, and a nutty aroma becomes evident.

Pour in vermouth, stir, and simmer until almost evaporated. Pour in 1/4 cup broth, swirling pan occasionally to stir and scraping down sides using a wooden spoon or spatula, so as not to crush rice. After most of the stock has absorbed into the rice, add another 1/4 cup broth and continue with this process until rice is al dente and creamy, which should take about 6 cups broth in total. Stir in squash purée. Remove from heat and stir in Parmesan, cream cheese, butter, 1/8 teaspoon salt, and pepper.

Spoon risotto into shallow bowl, place warm tomatoes and pepitas on top.

*You can use room temperature broth directly from the carton or hot broth, to speed cooking time.

Makes 4 servings, 1 1/4 cup each risotto

Nutrition Facts (per serving): Calories 361, Total fat 18 g, Saturated fat 5 g, Trans fat 0 g, Sodium 943 mg, Cholesterol 13 mg, Total carbohydrates 41 g, Fiber 7 g, Protein 8 g, Iron 17% DV, Calcium 12% DV, Vitamin A 113% DV, Vitamin C 31% DV

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Vegan Edamame Mushroom Stir-Fry with Roasted Sesame Seeds Recipe

4 teaspoons canola oil, divided

2 3/4 cups thickly sliced cremini (baby bella) mushrooms (8-ounce carton)

1 pinch salt

1 (16-ounce, or 3 cups) bag frozen shelled edamame soybeans, thawed

1 cup (110 g) shredded carrots

1 teaspoon fresh gingerroot, minced (or 1/4 teaspoon ground ginger)

1/3 cup (80 ml) reduced sodium or organic vegetable broth

1/2 cup (90 g) roasted red bell peppers, diced

1/4 cup (55 g) dried tart cherries, chopped small

1/4 teaspoon curry powder

1/2 teaspoon Sriracha garlic chili sauce (reduce amount for a milder taste)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon (9 g) roasted sesame seeds

2 teaspoons rice vinegar

1 teaspoon agave syrup (or substitute non-vegan honey)

1. Heat 1 tablespoon oil in a large fry pan over medium-high heat. Once oil is hot, add the mushrooms, pinch of salt, and toss a few times to coat. Stir occasionally and brown 3 to 4 minutes. Reduce heat to medium and cook 4 minutes. When done, remove mushrooms from pan.

2. Return pan to heat, add the remaining oil, then add the edamame, carrots, and ginger. Stir in broth halfway through. Cook 5 minutes, until edamame is tender. Add the red pepper, cherries, curry, Sriracha, cooked mushrooms, 1/4 teaspoon salt, pepper, and mix well. Cook 2 to 3 minutes longer, until heated through. Remove from heat and stir in sesame seeds, vinegar, and agave. Serve hot or enjoy cold the next day.

Total Prep and Cook Time: 30 minutes

Yield: 4 servings, 1 cup each

Nutrition Facts (per serving): Calories 276, Total fat 10 g, Saturated fat trace, Trans fat 0 g, Sodium 345 mg, Cholesterol 0 mg, Total carbohydrates 30 g, Fiber 8 g, Protein 14 g, Iron 18% DV, Calcium 10% DV, Vitamin A 126% DV, Vitamin C 30% DV

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