Pecan Crusted Pork Tenderloin

PORK, PORK, and more PORK!  Tonight we had family over for dinner and I made and served pecan crusted pork tenderloins with a Carolina style BBQ sauce, bacon and leek stuffing and apple sauce.   We also had fabulous collard greens with cured bacon (I did not make them...but went great with the meal and would highly recommend them for pairing with this meal!)



Carolina Sauce:
1/2 cup yellow mustard
1 tablespoon dijon mustard
1/2 cup honey
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
2 tablespoons apple cider vinegar

Pork: 

3 tenderloins; serves 10-12

2-3 cups  crushed pecans

Preheat oven  to 375 degrees

rub 1/2 the sauce over the pork loins

roll loins in pecans

Bake for 45 minutes (will be a little pink)

Pork Dumplings

This recipe came from a friend, and it's a winner!  So good!  You would never think that dumplings are so easy to make, literally a 30 minute meal!  

Ingredients:

Ground Pork

sesame oil

soy sauce

scallions

pot sticker wrappers 

rice vinegar

sugar

Pork Filling: 1-2 lbs of Ground pork, scallions, drizzle of sesame oil and soy sauce.  Mix in a food processor.  Blend until smooth.  Add 1/2 spoonful of pork mixture to a dumpling or pot sticker wrapper, wet around edges and pinch edges together to seal tight.

Dipping sauce: soy sauce, rice vinegar, sesame oil, sugar in that order and 
decreasing in quantity, to taste. Add sliced scallions.

Cook dumplings in a pan with a lid. Fry one side in oil and don't overcrowd. When one side is browned, turn over and fry the other side.  Next, addd 1/2 cup water and put lid on to steam for 2-3 min shaking them around often. 
Remove lid and fry any remaining water off.

Serve with a favorite veggie and dipping sauce, enjoy :)

Apple and Blue Cheese Stuffed Pork Chops

I just love stuffed pork, the pork is perfectly cooked and juicy every time!  Who doesn't like a little sweet and savory all together.  

Ingredients:

Boneless Pork Chops 1 1/2 inches thick

1 large apple; diced 

1/2 onion chopped

1/4 cup blue cheese; St. Peters is delish!

Salt and Pepper

Preheat oven to 375 degrees.  Saute apples and onions in a pan until cooked and golden brown, but not mushy.

Let cool in a bowl for 5 minutes and add blue cheese; toss together.

Slice a pocket in to each pork chop then salt and pepper both sides well.  Stuff chops with mixture, but leave a little bit to top chops in oven.  I use a toothpick and "thread" the opening of the chops.  In a cast iron skillet, brown each side of the chops for 1-2 minutes.  Before baking the chops top with left over mixture.  Bake for 25 minutes.  

 Serve with couscous.  Enjoy :)

Mustard Crusted Pork Loin with Sauerkraut and Fennel

1 pork loin

hole grain dijon mustard

1 fennel bulb; sliced

1 cooking onion; sliced

salt and pepper

olive oil

Preheat oven to 375.

Rub hole grain dijon mustard over a pork loin.  In a cast iron pan saute olive oil, fennel, onion salt and pepper.  Place pork over the fennel and kraut.  Bake for about 30 minutes.

Enjoy with a side of homemade applesauce or roasted potatoes :)

Stuffed Pork Chops

I love stuffing pork chops, they always come out juicy and flavorful.  Here is a new tasty recipe!

2 boneless pork chops (about an inch thick)

3/4 bag baby spinach

1/4 cup sun dried tomatoes

1/2 cup feta cheese

1/2 cooking onion; chopped

1 clove garlic; diced

salt and pepper

olive oil

2 toothpicks

In a pan saute onions, garlic salt and peper.  Add spinach and cook down little by little.  Add sun dried tomatoes.  Place a in a bowl to the side to cool down.  Once cooled down, mix in feta cheese.

Preheat oven to 425 degrees.  Heat a cast iron skillet with a a tablespoon of olive oil.

Cut a pocket in the pork chops almost to the other side to stuff with the spinach mixture.   Stuff  chops with mixture and  thread a tooth pick along the opening to keep mixture in pocket.  Lightly salt and pepper both sides of the chops.  Brown in skillet for 1-2 minutes on each side.

Place skillet in oven and back chops for 6 minutes, then flip the chops and bake for another 6 minutes to cook evenly.

Enjoy :)

Grilled Pork Tenderloin

I found this recipe in the Food Network Magazine, June 2012.  The pork turned out so juicy and had a nice kick to it!

• 1 tablespoon paprika
• Kosher salt and freshly ground pepper
• 1 teaspoon packed light brown sugar
• 1 teaspoon ground cumin
• 1 teaspoon mustard powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 teaspoons extra-virgin olive oil, plus more for brushing
• 2 small pork tenderloins (about 1 1/2 pounds total)

Combine the paprika, 2 teaspoons salt, 1/2 teaspoon pepper, the brown sugar, cumin, mustard powder, onion powder and garlic powder in a bowl. Rub the olive oil all over the pork, then coat with the spice rub. Wrap each tenderloin tightly in plastic wrap and refrigerate 3 to 6 hours.

Remove the pork from the refrigerator about 30 minutes before grilling. Preheat a grill to medium high. Cook the pork, turning occasionally, until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, about 20 minutes. Transfer to a cutting board and let rest 15 minutes.

Enjoy :)

Pancetta Wrapped Pork Tenderloin

Ingredients

• 8 large garlic cloves
• 1 tablespoon finely chopped fresh rosemary leaves
• 1 tablespoon finely chopped fresh thyme leaves
• 1 tablespoon olive oil
• 1 pork tenderloin
• Salt and freshly ground black pepper
• 4 ounces thinly sliced pancetta
• 1 1/2 cups chicken broth
• 1 1/2 cups dry white wine

Directions

Blend the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.

Sprinkle the pork roast generously with salt and pepper. Arrange the pancetta slices on a work surface, overlapping slightly and forming a rectangle. Spread half of the garlic mixture over 1 side of the pork and between the 2 loins that meet in the center of the tied pork roast. Place the pork, garlic mixture side down, in the center of the pancetta rectangle. Spread the remaining garlic mixture over the remaining pork. Wrap the pancetta slices around the pork. Place the pork in a roasting pan. Cover and refrigerate at least 1 hour and up to 1 day.

Preheat the oven to 400 degrees F.

Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center registers 145 degrees F for medium-rare, about 1 hour. Transfer the pork to a cutting board. Tent with aluminum foil and let stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top.

Using a large sharp carving knife, cut the pork into 1/4-inch-thick slices and serve with the pan juices.
Turned out VERY juicy and full of flavor...what more can you ask for...pork wrapped in pork, YUM!

Slow-Cooker Asian Baby-Back Ribs

I found this yummy recipe in Real Simple magazine...definitely a keeper!  SO GOOD!  I know...another crock pot meal....who would've thunk?

Ingredients

• 1/3 cup soy sauce
• 1/2 cup packed light brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons cornstarch
• 1 teaspoon toasted sesame oil
• 1 1-inch piece fresh ginger, peeled and sliced
• 1/4 to 1/2 teaspoon cayenne pepper
• 4 pounds baby-back ribs (2 to 3 racks), cut into 8 pieces
• 1/4 cup fresh cilantro leaves
• 4 scallions, sliced

Directions

1. In a 4- to 6-quart slow cooker, mix together the soy sauce, sugar, vinegar, cornstarch, oil, ginger, and cayenne. Add the ribs and turn to coat.

Cover and cook until the ribs are tender, on low for 6 to 7 hours or on high for 3 to 4 hours (this will shorten total recipe time).

Twenty minutes before serving, heat broiler. Place the ribs, meaty-side up, on a foil-lined rimmed baking sheet. Strain the cooking liquid from the slow cooker into a medium bowl. Brush the meaty side of the ribs with half of the cooking liquid and broil, basting twice with the pan juices, until shiny and glazed, 3 to 4 minutes.

I get this magazine in the mail, but here is the link. Check it out! Slow-Cooker Asian Baby-Back Ribs with Udon Salad  The salad looked yummy as well, but wanted to stay away from extra carbs at least one night in the week!  But this is a great weeknight meal.

I paired the ribs with roasted sweet potatoes with olive oil, salt and pepper and sugar snap peas sauteed with scallions and some of the sauce from the ribs.  Turned out very tasty!

Pork Chop Stuffed with Goat Cheese, Pecans, Caramelized Onions

• 2- 1"pork chops
• 10 ounces goat cheese , softened
• 1 tablespoons unsalted butter
• 1 finely sliced sweet onion
• salt and pepper
• 1/4 cup glazed pecans, may want to chop them up if large pieces 

Preheat oven to 375 degrees.

In a pan, caramelize onion slices.  Place onions in bowl once browned and let cool.  Meanwhile create a pocket in pork chops by slicing in center, without going through other side.  Salt and pepper the outside of the pork chops on both sides.  In the same skillet as the onions, brown both sides of the pork on high heat.  About 2-3 min. on each side.  When the pork is browned, place in a baking dish.  

Add 1/4 cup goat cheese and 1/4 cup glazed pecans to the bowl with the caramelized onions and mix.  Stuff filling in pork chops.

Bake for 20 minutes.  Enjoy :)

Pork Chops with Sauerkraut

2 bone in pork chop
1 small package of sauerkraut
1 apple (peeled and cut into small pieces)
1 Tb mustard powder
1 tsp fennel seed
1 small onion, sliced
salt and pepper to taste


Preheat oven to 350 degrees.

Salt and pepper pork chop.  Brown in skillet.  In large baking dish, add sauerkraut, apples, onions, fennel seed and mustard powder.  Mix well.  Place pork in mixture.  Bake for 45 minutes.

Enjoy :)

Pork with Beer and Bacon Gravy

Courtesy of Rachel Ray!  Really, when is bacon NOT good in a dish??  You'll definitely want to serve this pork with rice or mashed potatoes to soak up the delicious beer bacon gravy!

Ingredients

• 4 boneless pork chops
• Salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil, plus a drizzle
• 2 thick slices smoky bacon from deli counter, diced 1/4-inch
• 1 medium onion, diced 1/4-inch
• 1 rounded tablespoon all-purpose flour
• 1 bottle amber to dark German beer
• 1/2 cup stock

Directions

Season the chops liberally with salt and pepper. Heat the extra-virgin olive oil in a skillet over medium-high heat. When the oil smokes, add the chops and cook, turning once, until caramelized and the meat is just turning firm, about 4 to 5 minutes. Remove to a platter and cover with foil, reserve.

Add a drizzle more oil to the pan, add bacon and brown for 2 to 3 minutes. Stir in the onions and saute over medium heat with the bacon (or save to sprinkle on top for garnish!) until soft, 6 to 7 minutes. Sprinkle in flour, stir for 1 minute, then add the beer. Cook until reduced by half, 1 to 2 minutes more, then whisk in the stock. Add pork to gravy and continue to cook for 3 or 4 minutes and season with pepper. Pour the gravy over the chops and serve immediately.

Mustard-Herb Crusted Pork Tenderloin

Dinner parties are always so much fun, but you don't want to spend the entire time in the kitchen.  This is an easy meal that you will not need to tend to the entire time and that comes out juicy and delicious!  I paired this meal with the potato fennel gratin and green beans.  It was a delicious combination!  Don't forget to end this meal with chocolate lava cake!


Serves 8


3 1-1.5lb Pork tenderloins

4 Tb whole grain dijon mustard
2 Tb parsley
4 minced garlic cloves
1 Tb. fennel seeds
1 tsp. thyme
pepper 
kosher salt
1-2 Tb olive oil


Mix all ingredients, except for the salt in a large freezer bag.  Place pork in bag.  Mix around and make sure the pork is covered in the herbs and mustard marinade.  Add more ingredients if needed.  Marinate overnight.  


Pre-heat oven to 350 degrees.  Before placing in oven, sprinkle kosher salt on pork.  Bake for 50-55 minutes.  Let rest for 10 minutes.  I also baked for garlic heads in olive oil that was not only used as a garnish for the pork, but is great to spread the soft garlic cloves on fresh bread.  Enjoy :)

Sweet and Sour Pork

Last night I made this pork dish.  It was super easy and very tasty.  I found it on foodnetwork.com under the healthy weeknight meals heading and was also published in the magazine as well.   Try this new twist with ingredients you have in your pantry!  Enjoy :)

Ingredients

• 1 pound pork tenderloin, cut into 1/2-inch pieces
• 2 1/2 tablespoons balsamic vinegar
• Kosher salt
• 2 teaspoons low-sodium soy sauce
• 1 tablespoon cornstarch
• 3 tablespoons ketchup
• 3 tablespoons sugar, plus a pinch
• 3 tablespoons peanut or vegetable oil
• 3 cloves garlic, minced
• 2 carrots, thinly sliced
• 3 scallions, cut into 1/2-inch pieces
• 3 cups snow peas, cut in half

Directions

Toss the pork with 1/2 tablespoon vinegar and a pinch of salt in a bowl. Mix the remaining 2 tablespoons vinegar, the soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water and 1/2 teaspoon salt in another bowl.

Heat 2 tablespoons peanut oil in a large skillet or wok over high heat. Add the pork and slowly stir until it turns mostly opaque, about 2 minutes. Remove the pork with a slotted spoon and transfer to a plate. Discard the oil and wipe out the skillet.

Heat the remaining 1 tablespoon peanut oil in the skillet, then stir-fry the garlic with a pinch each of salt and sugar, 15 seconds. Add the carrots and scallions and stir-fry until crisp-tender, 2 minutes. (Add a little water if the garlic starts to stick to the skillet.) Add the pork, snow peas and soy sauce mixture; stir until the pork is cooked through and the sauce is thickened, about 3 minutes.


Serve over brown rice :)