shrimp and scallops in an artichoke tomato broth

this was so light and tasty.  easy, too.  i served it with brown rice, but a whole wheat pasta would have taken it over the top.  i also served a small whole grain roll to sop up all the broth.  there are very few ingredients in this dish.  shrimp, scallops, artichokes, diced tomatoes, shallots, garlic, fresh thyme, white wine, chicken broth, salt, and pepper.  when i cook for my clients, i leave them with a card that not only tells them what they are eating, but lists all of the ingredients that each particular dish has in it.  i want them to know what they are ingesting.  my style of cooking is very simple.  i use fresh ingredients, no preservatives or additives.  i use a lot of fresh herbs, olive oil, salt, and pepper.   i have started a new website called www.paigecooks.com.  this site is where i put all of my clients' daily meals on.  it's a reference for me to use, to track when i made what.  check it out and get inspiration for a home cooked, healthy meal.  

pork tenderloin with port-fig sauce

i don't love this photo, its a bit phallic.  what?  it is.  but, i will say this is such a great fall meal.  i like pork tenderloins, they are so bland in taste, so if you add a rub, marinade, or sauce to it - it totally takes on that flavor.  since the figs are in season, i decided to make a simple sauce of figs and port wine.  the pork itself only has chopped fresh rosemary, salt and pepper on it.  to make the sauce coarsely cop 8 figs and add to a sauce pan.  add 2 1/2 cups of port wine, 1 1/4 cups of  low sodium chicken broth, 2 fresh rosemary springs, one cinnamon stick,  and 1tb of honey.  boil over medium high heat for about 30 minutes.  you want the mixture to thicken and reduce by half.  remove the cinnamon stick and rosemary sprigs.  transfer the mixture to a blender and puree until smooth.  add 1 tb of butter and season with salt, and pepper, if necessary.  preheat the oven to 425.  rub the pork tenderloin with the chopped rosemary, salt, and pepper.  in a large pan, heat a bit of olive oil and when hot add the tenderloin and rotate every 2 minutes.  you want to get a nice brown coating on the pork.  transfer the pan with the pork in it to the oven and continue to cook until the center of the pork reaches 155 degrees.  let the tenderloin rest for 10 minutes before slicing.  the pork will be slightly pink and juicy.  pour as much sauce all over and enjoy!