Pan-Roasted Pork Tenderloin With Gala Apples and Asian Pears

4 to 6 servings

This entree, using pork tenderloin from Springfield Farms in Sparks, Md., and merlot from Basignani Winery in Butler, Md., was served at Goucher College last Thursday as part of the "Eat Local Challenge." Adapted from a recipe by Goucher chef Michelle Richie.

21/2 pounds pork tenderloin

Salt

Freshly ground black pepper

4 tablespoons unsalted butter

11/2 cups merlot

2 shallots, minced

3 cloves garlic, minced

1 teaspoon thyme leaves

3 Asian pears, cored and sliced into eighths

3 Gala apples, cored and sliced into eighths

Preheat the oven to 400 degrees.

Season the pork tenderloin with salt and pepper on all sides. In a large saute pan or skillet over medium-high heat, melt 2 tablespoons of the butter. Sear the meat until it is lightly golden brown, about 2 minutes per side. Transfer to a roasting pan and set aside.

In the same pan or skillet, add the merlot and stir to deglaze the pan, scraping up any browned bits. Add the remaining 2 tablespoons of butter and the shallots, garlic and thyme leaves and simmer gently for about 1 minute.

Pour the wine mixture over the meat in the roasting pan, then scatter the pear and apple slices in the pan. Cover tightly with aluminum foil and roast, checking temperature at the 20-minute mark and every 5 minutes after that, until a meat thermometer inserted in the middle of the meat registers 145 degrees. Reserve the fruit mixture.

Transfer the meat to a platter and let it rest, loosely covered, about 5 minutes. Cut it diagonally into 1/2-inch slices. To serve, spoon the apples and pears on top.

Per serving (based on 6): 431 calories, 46 g protein, 20 g carbohydrates, 13 g fat, 133 mg cholesterol, 7 g saturated fat, 149 mg sodium, 4 g dietary fiber

Recipe tested by Judith M. Havemann; e-mail questions to food@washpost.com

Rainbow Trout With Basil-Cilantro Eggplant Salsa

4 servings

This is another entree that was served Thursday at Goucher College. The rainbow trout came from Orndorff's Trout Farm in Maurertown, Va., and the herbs are from Koinonia Farm in Baltimore.

Adapted from a recipe by Goucher chef Doug Zerfas.

2 medium eggplants (about 8 ounces each), halved lengthwise

4 tablespoons chopped cilantro

4 tablespoons chopped basil

4 cloves garlic, chopped

2 medium shallots, chopped

2 Gala apples, cored

2 stalks bok choy, cut diagonally into 1-inch pieces

4 rainbow trout fillets (5 to 6 ounces each)

Preheat the oven to 350 degrees.

Place the eggplant halves in a roasting pan, cut side down. Roast until soft in appearance, about 10 minutes. When the eggplant is cool enough to handle, remove the skin and dice. In a medium bowl, combine the diced eggplant, cilantro, basil, garlic and the shallots and stir to combine. Set aside.

Meanwhile, slice apples into 1/4-inch rings. Place them in a single layer on a rimmed baking sheet that has been sprayed with nonstick spray oil. Bake until golden brown, about 10 minutes. Set aside.

In a pan that can contain a steamer large enough to hold the trout in a single layer, boil water over medium-high heat. Place the bok choy pieces in the steamer and lay the trout on the bok choy. Top with the baked apple slices. Cover pan tightly and steam until fish is firm to the touch, about 4 minutes.

Spoon the eggplant mixture on top of the apple slices, replace the cover and steam 1 to 11/2 minutes. Using a spatula, carefully transfer each serving to a plate, preserving the layers as they were in the steamer. Serve immediately.

Per serving: 318 calories, 38 g protein, 20 g carbohydrates, 10 g fat, 100 mg cholesterol, 3 g saturated fat, 85 mg sodium, 5 g dietary fiber

Recipe tested by Marcia Kramer; e-mail questions to food@washpost.com

Crispy Roasted Broccoli

4 servings

Barbara Ann Foudy of New Morning Farm, an organic farm in Hustontown, Pa., came up with this recipe for farmers market customers. New Morning Farm sells produce on Saturday mornings at Sheridan School in Northwest Washington and Sunday mornings at the Dupont Circle farmers market.

1 pound broccoli florets (about 6 cups)

2 tablespoons extra-virgin olive oil

Kosher or sea salt

Preheat the oven to 425 degrees.

In a medium bowl, toss broccoli florets with the olive oil. Add the kosher or sea salt to taste. Place in a single layer on a rimmed baking sheet that has been lined with aluminum foil. Roast until the florets can be pierced with a fork and are a little toasty-looking, about 25 minutes.

Remove from the oven and loosely cover with aluminum foil about 5 minutes to steam. Serve immediately.

Per serving: 91 calories, 3 g protein, 6 g carbohydrates, 7 g fat, 0 mg cholesterol, 1 g saturated fat, 100 mg sodium, 3 g dietary fiber

Recipe tested by Marcia Kramer; e-mail questions to food@washpost.com