Archive for the ‘Pork’ Category

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Spicy Tomato Glazed Pork Tenderloin

November 5, 2018

Pork tenderloins are a great protein: you can grill, roast or sear it, and it deliciously handles glazes. This glaze is quick to put together and can be made a couple of days in advance and stored in the fridge. Sambal oelek is an Indonesian chile paste made from crushed raw red chiles, vinegar, and salt. Most grocery stores carry it in the international foods section.

20180828 Tomato Glaze Pork 02

You will need:

  • 1/4 c balsamic vinegar
  • 1/4 c honey
  • 6 oz (1 can) tomato paste
  • 5 T olive oil, divided
  • 1 t sesame oil
  • 1 t salt
  • 1 t cracked pepper
  • 1/2 t sambal oelek
  • 1 lb pork tenderloin, trimmed

Then you will…

  1. Preheat your oven to 400 degrees. Line an edged baking sheet with nonstick foil.
  2. In a small bowl, mix together the vinegar, honey, tomato paste, 3 tablespoons of olive oil, sesame oil, salt, pepper, and sambal oelek.
  3. In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat.
  4. Sear the pork until golden on each side, about 5-6 minutes all together.
  5. Brush half of the glaze on the pork and transfer the tenderloin to the prepared baking sheet.
  6. Roast in the oven for 7 minutes.
  7. Brush more glaze on the pork as needed and flip over.
  8. Roast for another 7-10 minutes, or until a thermometer in the middle reaches 145 degrees.

20180828 Tomato Glaze Pork 01

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Island Pulled Pork with Red Cabbage Slaw

October 1, 2018

We went on a long weekend to the beach and wanted some easy meals while we were there. This was a great main dish! I loved that we could make it in advance in the crockpot; it was very portable and, most importantly, it was very moist and packed full of flavor from the sauce.

20180817 Pulled Pork 01

You will need:

  • 3 lb pork butt (or shoulder), excess fat trimmed
  • 20 oz crushed pineapple
  • 1/3 c hoisin sauce
  • 1/3 c pineapple juice
  • 1 lime, zested and juiced
  • 4 T soy sauce
  • 3 T honey
  • 2 t sesame oil
  • 2 T sambal oelek
  • 1 T garlic powder
  • 1/2 t Chinese five spice
  • 1/4 t ground ginger
  • 1/4 t pepper
  • 1/4 t salt
  • 2 c shredded red cabbage
  • 1 small bunch scallions, trimmed and chopped
  • 3 T apple cider vinegar
  • 2 T olive oil

Then you will…

  1. Place the pork butt in the crockpot.
  2. Pour the crushed pineapple on top of the pork.
  3. In a small bowl, combine all of the remaining ingredients.
  4. Pour 2/3rds of the sauce on top of the pork.
  5. Slow cook on LOW for 7-8 hours.
  6. Remove the pork from the crockpot and shred.
  7. Put the pork in a large bowl with the last third of the sauce.
  8. Add 1/2 – 3/4 cup of the sauce from the crockpot to the pulled pork until moist and juicy. I recommend using a gravy separator to pour the juices into the pork, since it will help remove the excess fat.
  9. Allow to rest in the sauce at least 10 minutes to soak up some of the juices.
  10. Meanwhile, in a medium bowl, toss together the red cabbage with the scallion, vinegar and olive oil. Season with salt and pepper to taste.
  11. Serve the pulled pork topped with the slaw on toasted Hawaiian rolls.

 

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Bacon and Tomato Gnocchi

September 17, 2018

20180806 Bacon Gnocchi 03

Just a few ingredients make this a simple pasta dinner. However the bacon packs lots of flavor alongside the fresh tomatoes.

You will need:

  • 1/2 lb thick cut bacon
  • 1 lb fresh gnocchi
  • 2 c cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 1/4 c shredded pecorino romano
  • Salt and pepper, to taste
  • 1 c fresh baby arugula

Then you will…

  1. In a large nonsticket skillet, cook the bacon until crispy. Remove from pan and place on a paper towel. Reserve the bacon fat.
  2. In a small sauce pan, warm 2 tablespoons of the bacon fat over medium heat.
  3. Add the the tomatoes and garlic to the sauce pan and allow to saute for 5 minutes, stirring occasionally.
  4. Meanwhile bring a large pot of salted water to a boil and cook the gnocchi according to the package. Drain and reserve 1/4 c of the cooking water.
  5. Add the pecorino romano and reserved cooking water to the sauce pan. Bring to a simmer.
  6. Season the sauce with salt and pepper to taste. Remove from heat.
  7. In the large nonstick skillet, heat 2 tablespoons of the bacon fat over medium-high heat.
  8. Add the cooked gnocchi to the skillet and allow to crisp up on each side, about 3-5 minutes all together.
  9. Add the sauce to the skillet and toss the gnocchi to coat.
  10. Remove from heat and stir in the baby arugula.
  11. Chop the bacon and top the gnocchi with bacon pieces before serving.
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Meatballs and Gravy

August 14, 2018

20180715 Meatballs 01

Our boys love meatballs, and I really like stroganoff dishes. This recipe combines the best of both worlds. It is great with your favorite noodles, whether that is an egg noodle orĀ  long noodle like linguine.

You will need:

  • 2 T olive oil
  • 1 sweet onion, finely diced
  • 1 lb ground beef
  • 1 lb ground pork
  • 1/2 c Panko breadcrumbs
  • 2 eggs
  • 1 clove garlic, minced
  • 1/2 t ground allspice
  • 1/4 t ground nutmeg
  • 1/4 t Worcestershire sauce
  • 1/4 t pepper
  • 1/4 t salt
  • 4 T salted butter
  • 1/4 c flour
  • 4 c unsalted beef stock
  • 2 cubes beef bouillon
  • 1 c light sour cream

Then you will…

  1. Preheat your oven to 400 degrees. Line a large edged baking sheet with nonstick foil.
  2. In a large nonstick skillet, warm two tablespoons of the olive oil over medium heat.
  3. Saute the onion until starting to caramelize, 5-8 minutes. Remove from the heat.
  4. In a large mixing bowl, combine the onion with the beef, pork, breadcrumbs, egg, garlic, allspice, nutmeg, Worcestershire, pepper, and salt.
  5. Roll into two dozen meatballs and place on the baking sheet.
  6. Bake 20-25 minutes, or until cooked through.
  7. Meanwhile, melt the butter over medium low heat in the skillet used to cook the onions.
  8. Whisk in the flour and allow to cook for 2 minutes.
  9. Whisk in the stock until smooth. Bring to a simmer.
  10. Add the beef bouillon cubes and sour cream. Whisk into the sauce.
  11. Allow the sauce to simmer and thicken until velvety and the consistency of a soft pudding, about 5-10 minutes.
  12. Season, as needed, with salt and pepper.
  13. Stir in the meatballs and serve on top of noodles.
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Honeyed Pork Schnitzel

December 6, 2017

20171106 Honey Schnitzel 02

I am a sucker for all types of German food, like schnitzel. This one has a fun honey-lemon glaze for a sweet and sour effect.

You will need:

  • 2 T flour
  • 1/2 t salt
  • 1/2 t pepper
  • 4 pork cutlets (~4 oz each)
  • 2 T olive oil
  • 1/4 c lemon juice
  • 1/4 c honey

Then you will…

  1. On a large plate, mix together the flour with the salt and pepper.
  2. Add the pork, one piece at a time. Flip to coat and set aside on a clean plate.
  3. Heat a large nonstick skillet over medium heat with the olive oil.
  4. Cook the pork 3-4 minutes on each side or until juices run clear.
  5. Remove the pork and set aside.
  6. Add the lemon juice and honey to the skillet.
  7. Cook and stir until starting to thicken, about 3 minutes.
  8. Return the pork to the pan and toss to coat. Allow to cook another 2-3 minutes or until heated through.
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Italian Sausage and Pumpkin Stuffed Shells

November 14, 2017

We enjoy all sorts of pasta in our house, including stuffed shells. My son also loves sausage. These shells are perfect for the fall: they have a little spice from ground Italian sausage and extra creaminess from a little pumpkin puree snuck into the mix.

You will need:

  • 1 box jumbo shells, parboiled and rinsed in cool water according to directions
  • 1 lb Italian sausage, removed from casings, crumbled and browned
  • 1 c ricotta cheese
  • 1 c pumpkin puree
  • 1 egg, lightly beaten
  • 3 T fresh sage, finely minced
  • 1 T garlic powder
  • 1/2 t pepper
  • 1/4 t salt
  • 1/2 c grated Parmesan
  • 1/2 c shredded Italian cheeses
  • 2 jars of your favorite tomato sauce

Then you will…

  1. Preheat your oven to 350 degrees. Spread a thin layer of sauce on the bottom of a 9×13 baking dish.
  2. In a large mixing bowl, combine the cooked sausage with the ricotta, pumpkin, egg, sage, garlic, pepper salt and grated Parmesan.
  3. Stuff a shell with the sausage mixture and place in the prepared baking dish.
  4. Repeat until you can’t fit more shells in the dish.
  5. If you end up with extra sausage mixture, sprinkle it over the tops of the shells in the dish.
  6. Spread enough sauce over the tops of the shells to cover them.
  7. Cover loosely with aluminum foil.
  8. Bake for 30 minutes and remove from oven. Remove the foil and set the foil aside.
  9. Sprinkle the top with shredded Italian cheese.
  10. Bake another 10-15 minutes, or until the cheese is melted and bubbly.
  11. Allow to rest at least 5 minutes before serving.

20171027 Pumpkin Shells 01

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Pasta with Sausage, Peas and Ricotta

September 3, 2017

We are always looking for new ways to build a pasta dinner. This is combination of sausage and tender peas with spice from crushed red pepper flakes is excellent with the creamy and bright whipped lemon ricotta. Just add your favorite dried or fresh pasta for a lovely dinner. We used our fresh arugula pasta, and it was an great pairing.

You will need:

  • 1/4 c pine nuts
  • 1 c ricotta cheese
  • 1 lemon, zested
  • 1/3 c + 3 T grated Parmesan cheese, divided
  • 3 T olive oil, divided
  • 1 lb mild Italian sausage, out of its casing
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 c frozen peas
  • 1/2 c favorite stock (I used beef because it was on hand)
  • 1/4 t crushed red pepper flakes
  • 1/2 t salt
  • 1 lb pasta
  • Pepper to taste

20170523 Pasta with Peas 04

Then you will…

  1. Toast the pine nuts in a medium nonstick skillet over medium heat, stirring often, about 4-5 minutes. Remove from heat and set aside.
  2. In a medium bowl, whisk together the ricotta with the lemon zest, 3 tablespoons of the Parmesan, and 1 tablespoon of the olive oil. Set aside.
  3. In a large nonstick skillet, heat the remaining olive oil over medium heat.
  4. Add the sausage and saute 5-6 minutes until starting to brown, breaking it up as you stir.
  5. Add the onion and garlic. Saute until the onion softens and turning golden, 3-5 minutes.
  6. Add the peas, stock, red pepper flakes, and salt. Mix together.
  7. Lower the heat to medium-low and allow the sauce to simmer and reduce, while you cook the pasta.
  8. Cook the pasta in salted water according to its instructions. Reserve 1/2 cup of the cooking water for the sauce when you strain the pasta.
  9. Stir the pasta and Parmesan into the sauce.
  10. Add the pasta water, a little at a time, until your sauce is the desired consistency and coats the pasta.
  11. Season with fresh pepper to taste.
  12. Serve the pasta and sauce topped with some of the ricotta and pine nuts.
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