Traits: Disciplined, responsible, restrained, condescending and unforgiving.
The force of Pluto remains in your sign, backing up your knowledge of how to do things correctly with unquestionable authority. Your ambition is boundless, so as long as you don’t overpower others, it’s fine to go for what you want. When it comes to food, keep it raw and real, or you’ll feel weighed down by boredom and underachievement. While you seem buttoned-down, in truth you play just as hard as you work.
Eat this: Instead of a burger cooked medium rare, opt for carpaccio. Or have gluten-free zucchini noodles with basil pesto in the place of pasta from a box.
Not this: Meats and vegetables that are overcooked.
Trends and fads can smack Capricorns in the face, but they will remain traditionalists. That doesn’t mean they should be underachievers this year, so crust a pork loin with fennel seeds and garlic and cook it with raisins and pecans for a flavorful dish.
1 large pork loin (1¼ to 1½ pounds), trimmed
3 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground pepper
¼ cup chopped parsley
2 teaspoons crushed fennel seeds
1 clove garlic, minced
1 pint cherry tomatoes, halved
¼ cup golden raisins
¼ cup chopped pecans
1 cup chicken broth
½ cup Parmesan cheese
Preheat oven to 425 degrees. Brush pork with 1 tablespoon oil and season with ½ teaspoon salt and a few grinds of pepper. Sprinkle with parsley and fennel seeds, pressing to adhere.
Heat remaining oil in skillet over medium-high. Add pork and cook, turning until browned on all sides, 8 to 10 minutes. Scatter garlic, tomatoes, raisins and nuts around pork. Cook until tomatoes are slightly softened.
Add broth and bring to simmer. Sprinkle cheese over meat, then transfer skillet to oven. Roast for about 30 minutes. Remove to cutting board and let rest for 10 minutes. Serve with pasta.
— Adapted from Food Network Magazine, May 2015