Balsamic-Glazed Pork Sandwiches
As easy as 1-2-3!

1 tsp. dried oregano
3/4 tsp. ground coriander
coarse salt and pepper
olive oil for roasting pan
2 pork tenderloins (about 3/4 lb. each)
2/3 cup balsamic vinegar
2 Tbls. brown sugar
4 tsp. Dijon-type mustard
8 small sandwich rolls, split
1 large red onion, sliced into very thin rounds

Preheat oven to 450 degrees. Lightly oil a 9-by-13-inch roasting pan; set aside. In a small dry skillet, one at a time, roast oregano and coriander on low heat for 5-6 minutes, or until fragrant, stirring constantly; cool. Mix oregano, coriander, 1 1/2 teaspoons salt, 1/2 tsp pepper in a small bowl. Rub mixture evenly over pork tenderloins; place in prepared pan.

In a small saucepan, bring vinegar and brown sugar to a boil over high heat; cook, stirring occasionally, until mixture is reduced to 1/2 cup, about 3 minutes. Remove from heat.

Roast pork 5 minutes, brush with 1/3 of balsamic mixture, coating entirely. Roast another 5 minutes; brush with remaining balsamic mixture. Continue roasting until internal temperature registers 155 degrees on an instant-read thermometer about 10 minutes more. Remove from pan. Let rest for 10 minutes; slice 1/4 inch thick.

Spread mustard over split rolls, then layer half with pork and onions. Top with remaining roll top. Serves 8. Nancy's tip: Pork may be prepared up to a day ahead of time; let cool, then cover and refrigerate. Slice pork just before you are ready to assemble the sandwiches. If onions are a little strong, soak slices in cold water for ten minutes, drain and pat dry before placing on sandwiches.

2 tsps. olive oil
1/2 cup finely chopped yellow onion
2 garlic cloves, peeled and minced
1 seeded and finely diced jalapeno pepper
1 (14.5 oz.) can diced tomatoes undrained
3 Tbls. chopped fresh cilantro, divided
1 tsp. hot pepper sauce or to taste
1 (16 oz.) carton low-fat sour cream

Heat the oil in a nonstick skillet over medium heat. Add onion, garlic and jalapeno, cover and cook 3 minutes or until onion is tender. Add tomatoes; bring to a boil. Reduce heat and simmer uncovered for about 5 minutes. Cool completely. Stir in 2 tablespoons cilantro, pepper sauce and sour cream. Cover and chill. Sprinkle with remaining cilantro when serving.

1/2 cup (1 stick) unsalted butter, softened, plus more for pan
1 1/2 cups unbleached all-purpose flour
1 tsp. baking powder
1 tsp. salt
1 cup packed brown sugar
2/3 cup granulated sugar
2 large eggs, room temperature
1 tsp. vanilla extract
3/4 cup chopped, pitted dates
3/4 cup toasted chopped pecans

Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Cut a piece of parchment or waxed paper to fit the bottom of the pan; place it in the pan, then butter the paper. In a medium bowl, whisk together flour, baking powder and salt. With an electric mixer, cream butter and sugars until light and fluffy. add eggs and vanilla; beat until combined. Add flour mixture and beat until just combined. Stir in dates and nuts.

Spread batter in prepared pan. Bake until golden brown on top and a toothpick inserted in the center comes out clean, 45 minutes to 1 hour. Cool completely on a wire rack. Run a knife around edges to loosen, then cut into bars.