At Transitional Care of Arlington Heights, guests start preparing to go home the first day they arrive. While the primary focus is on improving health through physical rehabilitation and skilled care, diet plays an important role not only during rehab, but upon the return home as well.
“The food we serve is an extension of the care we offer,” Mark Mullan, Director of CuisineCare. “And that ‘cuisine care’ extends beyond our center and into our guests’ kitchens at home.”
In addition to physical and occupational therapy sessions, guests who rehab at Transitional Care attend cooking classes and demos that are taught by the Cuisine Care Chef and a registered dietician to better prepare them for a healthy lifestyle when they go home.
From simple “kitchen hacks” to comprehensive nutrition information and tasty, healthy recipes (like this delicious recipe for Pork Tenderloin Crostini), Transitional Care guests can learn tips and skills for living healthier lives when they return home.
Pork Tenderloin Crostini
1-1.5 lbs pork tenderloin
Herbs of choice
12-24 slices of French bread, cut 1/8 – 1/4 inch thick
2 fresh peaches, peeled and cubed
1/2 cup red onions chopped
1/2 cup red or cooking wine
Arugula or micro greens (optional)
- Roll pork tenderloin in herbs of choice. Sear on high heat and then bake in the oven at 350 degrees for 20 minutes. Remove pork from oven and let cool.
- Drizzle French bread rounds with olive oil and place in a 350-degree oven until golden brown.
- Prepare chutney in a medium to high heat sauce pan. Sauté onions with a teaspoon of olive oil. Add in peaches and wine and boil down until the mixture is reduced by half.
- Cut pork into thin slices. Top each bread with a thin slice of pork, a teaspoon of chutney and few pieces of arugula.