Orange and Rosemary Pork Tenderloin February 7, 2012

 

 

 

 

 

 

 

 

 

I try so hard to find new recipes for meat OTHER than chicken for Mike, and this one was fantastic!  Loved the sauce that it made, it was just perfect.  AND Max even tried to help cleaning up afterwards… by getting into the dishwasher! haha!

2 pork tenderloins

For the marinade:
4 oranges, juiced
4 tablespoons olive oil
2 tablespoons white wine vinegar
2 rounded teaspoons honey
4 cloves garlic, finely chopped
2 tablespoons fresh rosemary, chopped
1/2 teaspoon kosher salt
Freshly ground black pepper

For finishing:
1/2 cup heavy cream
Salt
A handful parsley, coarsely chopped

Cut the tenderloins in 3 or 4 equal portions and place them in a plastic food storage bag. Whisk together the marinade ingredients and pour them over the meat. Cover and refrigerate for at least 4 hours, preferably overnight.

Preheat the oven to 360 degrees. Remove the pork from the fridge and pour the marinade into a small saucepan.

Heat a cast-iron or other heavy bottomed, oven-safe skillet over medium-high heat. Place the pork pieces into the skillet and sear on all sides, about 10 minutes total. Put the skillet in the oven and roast for 20 minutes, until cooked through but not dried out (the meat should be pale pink in the center; if using a meat thermometer, the recommended safe internal temperature is 160°F), flipping the meat a couple of times during the roasting.

While the meat is roasting, put the saucepan with the remaining marinade over medium-high heat and bring to a boil. Keep boiling, uncovered, stirring regularly, until the marinade has reduced. Add in the cream, salt and parsley. Stir, and keep warm over low heat.

When the meat is ready, remove the skillet from the oven, and transfer the meat to a cutting board. If there are any juices in the skillet add them to the sauce and bring back to a boil. Cut the meat pieces into thick slices and serve with the sauce.

Pork Milanese October 12, 2011

I am always looking for new dinner ideas other than chicken, because Mike constantly says he is “sick” of chicken! I love anything with lemon, so this was just so delicious!

1 cup panko (Japanese bread crumbs)
1/2 cup finely grated Parmesan cheese
2 large eggs
6 boneless pork loin chops, pounded thin to 1/3 inch-thick (1 1/2 pounds total)
Salt and freshly ground black pepper
1/4 cup plus 3 tablespoons olive oil
6 lemon wedges

Preheat the oven to 200 degrees F.

Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko.

Lightly beat the eggs in another large shallow bowl.

Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.

Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven.

Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork. Transfer the pork to plates and serve with lemon wedges

Pesto Pork Cutlets with Sugar Snap Peas and Potatoes August 1, 2011

I got this recipe from Rachael Ray’s mag – I always try to find new ways to cook Pork Cutlets, and this was excellent!  Although , you could cover anything in pesto for me and I would love it! 

1 pound baby potatoes – halved

salt and pepper

1/4 cup EVOO

4 boneless pork cutlets pounded to a 3/4 inch thickness

1 cup sugar snap peas trimmed

1/4 cup pesto

1.  Boil potatoes until just fork tender.  Drain in colander – and cool to handle.

2. Heat 2 tbsp EVOO , add seasoned pork ( with salt and pepper) until golden browned.  Transfer the pork to a plate.

3.  With the skillet over medium heat, add 1/4 cup water and scrape up browned bits on the bottom.  Add snap peas, potatoes, and the remaining 2 tbsp of EVOO.    Stril in pesto and season with salt and pepper, add Pork again, and mix together!

Spicy Dr Pepper Pork June 2, 2011

 

 

 

 

 

 

 

I don’t know if I was happy that it was memorial day weekend and 1.   I was off without any appointments for FOUR DAYS, 2.  It was freaking 100 degrees, and my favorite weather – Hazy, Hot, and Humid!  or 3.  It just smelled like summer, BUT, this to me could be one of the BEST THINGS I HAVE EVER MADE!!!  

 It was so good, so perfect, so delicious.  I put it in my dutch oven early in the morning, and it instantly smelled like heaven.  After coming in from drinking coconut rum drinks all afternoon, it ws so nice to just pull this out of the oven and enjoy!  The first day we made sandwiches out of the pork with buns… the second day I put it in a quesadilla with green onions, cheese, and cilantro!  Yummy either way!  Even though the ingredients sound sooo weird – trust me , you will be so happy you made this!!  Thank you Pioneer Woman!

Ingredients

• 1 whole Large Onion
• 1 whole Pork Shoulder (“pork Butt”) – 5 To 7 Pounds
• Salt And Freshly Ground Black Pepper
• 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
• 2 cans Dr. Pepper
• 2 Tablespoons Brown Sugar

Preparation Instructions

Preheat oven to 300 degrees.

Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.

Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.

Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.

Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.