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July 21st, 2014

Dinners, Pork

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Pork Tenderloin with Roasted Cherries and Shallots

2014-07-21 17:50:32

Serves 4

Delicious Roast pork tenderloin with a cherry twist!

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Prep Time

39 min

Cook Time

39 min

Total Time

39 min

Prep Time

39 min

Cook Time

39 min

Total Time

39 min

Nutrition Facts

Serving Size

212g

Servings

4

Amount Per Serving

Calories 293

Calories from Fat 124

% Daily Value *

Total Fat 14g

22%

Saturated Fat 4g

21%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 91mg

30%

Sodium 535mg

22%

Total Carbohydrates 10g

3%

Dietary Fiber 2g

6%

Sugars 6g

Protein 31g

Vitamin A

23%

Vitamin C

18%

Calcium

4%

Iron

11%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

2 Tbsp. olive oil
3/4 tsp. kosher salt, divided
1 to 2 tsp. fresh ground black pepper (to taste)
1 to 2 tsp. ground cumin
1 tsp. ground cinnamon
1 (1-pound) pork tenderloin, trimmed (they usually come trimmed)
3 large shallots
8 ounces fresh cherries, pitted and halved
1/4 cup unsalted chicken stock
2 TBS. balsamic vinegar (I used white balsamic vinegar)
1 TBS. butter (I left this out by mistake. It still tasted fantastic but next time I'm going to try remembering to add it. It was sitting right there and I forgot it!)
1/4 cup coursely chopped fresh flat-leaf parsley

Instructions

Preheat oven to 425 degrees
2. Heat a large ovenproof skillet over medium-high heat. (I used a "green" 10" frying pan, but you can also use good ole cast iron!)
Add 1 TBS. oil; swirl to coat. Combine 1/2 tsp. of the salt, pepper, cumin, cinnamon. Rub pork with spice mixture. Add pork to pan; saute 4 minutes. Turn pork over; place pan in oven and bake at 425 degrees for 15 mins. or until a thermometer registers 140 degrees (I have to be honest here, I never use a thermometer. I just check it to make sure it's done to my liking but some folks might need to use the thermometer for security sake. I recommend doing whatever you have to do to get the desired result!)
Remove pork from pan; place on a cutting board (do not wipe out pan). Let pok stand 10 minutes. Cut into thin slices.
3. Add remaining 1 TBS. oil to pan; swirl to coat. Add shallots and cherries; sprinkle with remaining 1/4 tsp. salt. Place pan in oven.; bake at 425 degrees for 10 minutes (do not turn cherries). Carefully remove pan from oven; place over medium-high heat. Stir in stock, vinegar, and sugar; bring to a boil. Cook 4 minutes or until liquid is syrupy (reduced and thicker). Remove from heat, stir in butter. Serve cherry mixture with pork; sprinkle with parsley.

Notes

This was surprisingly tasty. I was making it for company that I thought would appreciate it but honestly it was so tasty that I took the leftovers to my sister's the next day and it was just as good as leftovers! (You can feed sisters leftovers but I don't recommend doing that to new friends or guests)

By Myrecipes.com

Adapted from atastydish.com

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calories

293

fat

14g

protein

31g

carbs

10g

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Adapted from atastydish.com

A Tasty Dish http://atastydish.com/

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November 4th, 2012

Dinners, Pork

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Roast Pork on the Grill

Pork Shoulder Roast on the grill:

Using your grill to roast meats is a great way to get the best flavor and very moist meat!

You can use pre-made rubs or create your own using a combination of spices.

One of our favorites is the Smokehouse Boys Reaper Rub

Smokehouse Boys Reaper Rub

The Smokehouse Boys are dear friends for many years and the last several years they have been perfecting this rub.

They have been competing in many BBQ bashes in various locations. This past summer taking 6th place for their pulled pork

out of over 100 entrants!!

You can use this rub on so many things but it is especially tasty when roasting or grilling pork!

You can combine any or all of the following with the Reaper Rub too!

Here is a list of possibles:

Herbs de Provence

Cumin

Chili powder

Garlic powder

Cracked black pepper

Ceyene pepper

Roast Pork on the Grill

Just use any combination of spices that you like and that compliment each other. Place the pork roast in a roasting pan and place it on the pre-heated (between 400 & 500 degrees) grill. Close the lid and let it roast for at least 2 hrs.

depending on size. If it is on the large side I will let it go for 3 hrs. and just turn the heat down a little so it doesn’t get too charred on the outside. (Although we really love that charred exterior too).

About an hour before it is done you can scrub up some russet potatoes and throw them on the grill turning them after 30 mins.

Let those roast rest for 15 mins. or so after you remove it from the grill. Then carve and eat!
Serve this with the roasted asparagus or steamed veggies and you have a super easy delicious meal.

Pork roast

Please comment below and SHARE too!

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November 2nd, 2012

Beef, Dinners, Pork, Turkey

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Jenna’s Yummy Meatloaf Recipe

This meatloaf recipe originated from my daughter Jenna who has become quite an accomplished and creative chef!

It is no surprise that she has been creating her own masterpieces in the kitchen as she is very artistic and is an amazing

professional phtographer! You can see proof at her photography site HERE!

Meatloaf Ingredients:

1 lb. of ground turkey, not all breast or it will be too lean (or substitute any combination of beef, veal, pork & or turkey)

2 eggs, beaten

1/4 cup milk (optional)

Small onion, finely chopped

1 medium clove garlic (minced or crushed)

3 TBS. ketchup

1 TBS. Sriracha (you can find this in the asian section of the store)

1/4-1/2 cup bread crumbs

2 TBS. olive oil

Salt & Pepper to taste

I usually put the eggs, bread crumbs, milk, olive oil, ketchup garlic and sriracha into a 2 cup glass measuring cup and mix them together.

Chop the onion and add to meat. Mix in the remaining ingredients.

Place meat mixture into bread pan.

Bake at 350 degrees for approx. 50 mins. Top for the last 15 mins. with the following:

Topping:

Mix some ketchup, brown sugar and a TBS of sriracha together in a small bowl.

Cover top of meatloaf

Please comment below and feel free to share too! Thanks

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August 16th, 2012

Beef, Chicken, Dinners, Mexican, Pork

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What to do with Leftover Roasted Chicken or Roasted Pork

Now that you are using your grill to roast chicken or pork you are Probably wondering what else you can make with the leftovers. Well, here’s a wonderful way to use them up and please the crowd!

Roast Pork on the Grill

Start by sauteing some onion in about a tablespoon of olive oil. Then pull the Meat from the bone and put it in the pot.

Add some fresh ground black pepper and pour Just add enough chicken stock or broth over it to just cover it. Add some chopped fresh Cilantro and the juice of one fresh lime. Simmer the meat for at least an hour, adding some more broth/stock as needed. Don’t let it get too dry.

While you are waiting for the meat to simmer, you can start fixing the rest of your meal.

Here’s a recipe for red salsa (known as Pico de Gallo) that is simple, fresh and very tasty. 6 plum tomatoes 1 small onion Fresh cilantro Lime juice Jalapeno peppers (either fresh or out of a jar) Optional Chop the tomatoes and the onion very fine. Add chopped cilantro, lime juice and jalapeno (if using).

Homemade Pico de Gallo

You can also make some homemade guacamole to go with this meal. 2 ripe avocados (not so ripe that they are mushy. Just ripe enough to feel a little soft) cup chopped onion Chili powder, cumin, fresh ground black pepper, salt, cayenne pepper (only use about a tsp. of each) Lime juice (about 2 limes) Fresh cilantro Cut open avocados and scoop the inside out with a spoon or you can peal them if they aren’t too ripe and put the insides in a bowl. Add the remaining ingredients and mash with a fork until desired consistency. We like it a bit lumpy.

Homemade Guacamole is the BEST

Once the meat is ready you can heat a tsp. of canola oil in a frying pan and heat some corn tortillas. Grab some meat out of the pot with a pair of tongs and put it in the tortilla. Add some grated cheese (cheddar or pepper jack) and then top with fresh guacamole and salsa! You can add more toppings if desired: chopped black olives, chopped jalapenos, sour cream

You can fry the tortillas in oil so they are flat and crispy and layer the ingredients for a tosdada too!