This is (as most of my recipes) a combination of a few different recipes/techniques.
1 pork tenderloin
2T lemon/lime juice (I use about 1T of each)
1/4ish c. soy sauce
1tsp ground ginger, or 1T fresh, grated
1T honey
1tsp garlic powder
2T olive oil
vegetable oil
Whisk all marinade ingredients together. Preheat oven to 400. Pour marinade over tenderloin and let rest for 30ish minutes.
Heat vegetable oil in oven-proof skillet over med high heat (I use my cast iron skillet). When oil is very hot, quickly sear tenderloin until browned on outside but still very raw on inside (I turn it so I sear it on 4 "sides").
Place tenderloin in hot skillet in oven, and bake at 400 for about 15 minutes.
Remove from oven, test for doneness, and let rest for about 10 minutes before serving.
Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Wednesday, January 11, 2012
Saturday, January 2, 2010
New Year's Day "Lucky Lunch"
Happy 2010, ya'll!
I wanted to post what I cooked for the traditional NYDay Lunch before I forgot how I did everything! It was so much fun...Sallie and Isabelle, and Maggie, Barry and Davis came over to eat with us. I was a little concerned that I'd cooked WAAAAY too much...but either everyone was starving or everyone was being polite, because the majority of the food got eaten!
So here it goes...we had black eyed peas, collard greens, macaroni and cheese (posted previously), and pork tenderloin. Oh, and the ladies enjoyed some seriously amazing pink champagne ;)
A great thing about this meal...I did 3 of the 4 dishes in crock pots (yup, I am the proud owner of 3 crock pots..more on that later). So, I was able to get everything prepared in the morning, veg on the couch for most of the day, then once everyone got here, I quickly cooked the pork and everything was good to go!
Black Eyed Peas:
6 or so slices of bacon
1/2 a large onion, diced
3 c. water
Glory vegetable base
1 can of RoTel tomatos, drained just a bit
2 10-oz packages of fresh (local!) black eyed peas
Salt and pepper
Cut the bacon into 1-inch (or so) pieces, and brown until crispy. Drain about half of the bacon on a paper towel, and add the onion to the remaining bacon, cooking in the bacon fat (those diet resolutions shouldn't kick in until the 2nd or later!) until very translucent. Put this mixture in the crock pot, along with the water, a heaping teaspoon of the vegetable base, the tomatoes, peas, and salt and pepper to taste. Cook on high for approximately 4 hours, checking the seasoning and doneness of the peas often. Crumble the reserved bacon over top of the peas just before serving.
Collard Greens:
1 T. butter
1/2 a large onion, diced
1 pack of Turkey Jerky
6 c. hot water
1 beer
Glory vegetable base (approx. 2 T)
2 bunches of fresh (again...local!) collard greens, washed and trimmed
1/3 to 1/2 c. cider vinegar
1 T. brown sugar
2 T. soy sauce
Salt and pepper to taste
Saute the onion in the butter until translucent. Put in the crockpot along with the next 5 ingredients, and some salt/pepper to taste. Cook over high heat, stiring with tongs frequently to ensure all the collard pieces spend ample time submerged. About 1 hour before serving (once collards are very soft and yummy!), add the cider vinegar, sugar, and soy sauce, and s/p if needed. Serve with cider vinegar to be sprinkled on top if desired!
I wanted to post what I cooked for the traditional NYDay Lunch before I forgot how I did everything! It was so much fun...Sallie and Isabelle, and Maggie, Barry and Davis came over to eat with us. I was a little concerned that I'd cooked WAAAAY too much...but either everyone was starving or everyone was being polite, because the majority of the food got eaten!
So here it goes...we had black eyed peas, collard greens, macaroni and cheese (posted previously), and pork tenderloin. Oh, and the ladies enjoyed some seriously amazing pink champagne ;)
A great thing about this meal...I did 3 of the 4 dishes in crock pots (yup, I am the proud owner of 3 crock pots..more on that later). So, I was able to get everything prepared in the morning, veg on the couch for most of the day, then once everyone got here, I quickly cooked the pork and everything was good to go!
Black Eyed Peas:
6 or so slices of bacon
1/2 a large onion, diced
3 c. water
Glory vegetable base
1 can of RoTel tomatos, drained just a bit
2 10-oz packages of fresh (local!) black eyed peas
Salt and pepper
Cut the bacon into 1-inch (or so) pieces, and brown until crispy. Drain about half of the bacon on a paper towel, and add the onion to the remaining bacon, cooking in the bacon fat (those diet resolutions shouldn't kick in until the 2nd or later!) until very translucent. Put this mixture in the crock pot, along with the water, a heaping teaspoon of the vegetable base, the tomatoes, peas, and salt and pepper to taste. Cook on high for approximately 4 hours, checking the seasoning and doneness of the peas often. Crumble the reserved bacon over top of the peas just before serving.
Collard Greens:
1 T. butter
1/2 a large onion, diced
1 pack of Turkey Jerky
6 c. hot water
1 beer
Glory vegetable base (approx. 2 T)
2 bunches of fresh (again...local!) collard greens, washed and trimmed
1/3 to 1/2 c. cider vinegar
1 T. brown sugar
2 T. soy sauce
Salt and pepper to taste
Saute the onion in the butter until translucent. Put in the crockpot along with the next 5 ingredients, and some salt/pepper to taste. Cook over high heat, stiring with tongs frequently to ensure all the collard pieces spend ample time submerged. About 1 hour before serving (once collards are very soft and yummy!), add the cider vinegar, sugar, and soy sauce, and s/p if needed. Serve with cider vinegar to be sprinkled on top if desired!
Thursday, October 1, 2009
Barbeque Chicken AND Pork!!
I made WONDERFUL bbq chicken for dinner tonight (along with grilled corn and Cesar salad. Yum!), and am making bbq pork for the Wofford Homecoming tailgate this weekend...go Terriers!! So, here are these two recipes. I'll have to let you know after Saturday how the pork goes over! (And of course, the measurements aren't exact...although this time I did at least use measuring spoons/cups most of the time)
BBQ Sauce
Whisk together all of the following ingredients over medium low heat. Let simmer for approximately 45 minutes, whisking often.
2 c ketchup
1 c apple cider vinegar
1 tbsp lemon juice
2 tbsp Worcestershire
3 tbsp prepared mustard
¾ c sugar
½ tbsp garlic salt
½ tbsp black pepper
½ tbsp paprika
½ tbsp dry mustard
3 shakes cayenne pepper
2" cinnamon stick
BBQ Chicken
1 c. Zesty Italian dressing
¼ c apple cider vinegar
1 tbsp sugar
½ tbsp onion flakes
½ tbsp paprika
½ tbsp black pepper
3 boneless, skinless chicken breasts
Combine all marinade ingredients in a Ziploc bag. Marinate the chicken for at least a few hours (we marinated it overnight). Grill the chicken, brushing with BBQ Sauce for the last 5 minutes or so. Serve with BBQ sauce if desired (but discard the sauce you used to brush the cooking chicken!!).
BBQ Pork
1 c. Zesty Italian dressing
2/3 c. prepared mustard
1/4 c. lemon juice
1/4 c. sugar
2 tbsp Worcestershire sauce
3 tbsp apple cider vinegar
1 tbsp Liquid Smoke
2 tbsp dried minced onion
1 tbsp garlic salt
1/2 tbsp paprika
2 tbsp seasoned salt (I use Jane's Krazy Mixed-Up Salt)
1/2 tbsp dried mustard
1/2 tbsp cayenne pepper
1/2 tbsp freshly ground black pepper
1/2 tbsp ground cinnamon
5-6 lb. Boston Butt Pork
Combine all marinade ingredients, whisk together well (I used my immersion blender with the whisk attachment) so that ingredients emulsify. Place pork in a Ziploc bag, pour marinade over it. Seal, squeezing out air, and let marinate for 24 hours. We will EITHER be cooking this in the oven at very low heat overnight, or in the crock pot overnight. I'll let you know!!
BBQ Sauce
Whisk together all of the following ingredients over medium low heat. Let simmer for approximately 45 minutes, whisking often.
2 c ketchup
1 c apple cider vinegar
1 tbsp lemon juice
2 tbsp Worcestershire
3 tbsp prepared mustard
¾ c sugar
½ tbsp garlic salt
½ tbsp black pepper
½ tbsp paprika
½ tbsp dry mustard
3 shakes cayenne pepper
2" cinnamon stick
BBQ Chicken
1 c. Zesty Italian dressing
¼ c apple cider vinegar
1 tbsp sugar
½ tbsp onion flakes
½ tbsp paprika
½ tbsp black pepper
3 boneless, skinless chicken breasts
Combine all marinade ingredients in a Ziploc bag. Marinate the chicken for at least a few hours (we marinated it overnight). Grill the chicken, brushing with BBQ Sauce for the last 5 minutes or so. Serve with BBQ sauce if desired (but discard the sauce you used to brush the cooking chicken!!).
BBQ Pork
1 c. Zesty Italian dressing
2/3 c. prepared mustard
1/4 c. lemon juice
1/4 c. sugar
2 tbsp Worcestershire sauce
3 tbsp apple cider vinegar
1 tbsp Liquid Smoke
2 tbsp dried minced onion
1 tbsp garlic salt
1/2 tbsp paprika
2 tbsp seasoned salt (I use Jane's Krazy Mixed-Up Salt)
1/2 tbsp dried mustard
1/2 tbsp cayenne pepper
1/2 tbsp freshly ground black pepper
1/2 tbsp ground cinnamon
5-6 lb. Boston Butt Pork
Combine all marinade ingredients, whisk together well (I used my immersion blender with the whisk attachment) so that ingredients emulsify. Place pork in a Ziploc bag, pour marinade over it. Seal, squeezing out air, and let marinate for 24 hours. We will EITHER be cooking this in the oven at very low heat overnight, or in the crock pot overnight. I'll let you know!!
Saturday, June 14, 2008
Chicken and Sausage Gumbo
Just thought I'd update my blog since I haven't in forever :)
Here's a YUMMY gumbo recipe that I'm making for Wes and his dad for Father's Day.
This is a pretty involved recipe, but it is very worth it! It is even better a day or two later! Serves a houseful!
3 large boneless skinless chicken breasts, diced into small chunks
1 pkg. Cajun Style sausage (I found it in the meat dept. at Publix), cut into pieces about the same size as the chicken
2 stalks of celery, diced
1 medium green pepper, diced
1 medium onion, diced
3 cloves of garlic, pressed
2 large cans of crushed or diced tomatoes (depending on the consistency you want)
1 bag of frozen chopped okra, thawed (leave out while you're cooking and it will be thawed enough)
1 box of chicken broth
1 stick of butter
½ c. flour
Small amt. of olive oil (around a tablespoon?)
Old Bay seasoning
Salt
Pepper
Cayenne
Oregano
Parsley
Season the chicken with a generous amount of Old Bay and salt. In a cast iron skillet (if available), sauté the chicken in olive oil, until just done. Put the chicken on a plate and tent with foil.Add the sausage to the skillet, cook until done. Drain on a plate lined with paper towels, and tent with foil. Wipe out the skillet with a paper towel, leaving a small amount of grease and any small bits of sausage. Turn the heat to low, and melt the butter in the skillet. Slowly whisk in ½ c. of flour, a small amount at a time, making sure to scrape up any bits off the bottom of the skillet. Whisk constantly as roux simmers, until dark brown, about 20 minutes. **CAREFUL…this will burn easily (I speak from experience)**Add the celery, green pepper, onion, and garlic to the roux, and continue to stir for approximately 5 minutes. Add about ½ of the chicken broth, and stir until thickened. Remove skillet from the heat.
In a large stockpot, put the two cans of tomatoes over medium low heat. Add the roux/veggie mixture to the tomatoes (easiest way for me was with a large ladle). Once you've gotten as much of the roux out of the skillet, add the rest of the chicken broth and stir to get the last of it out of the skillet, then pour into the tomato mixture. Add the okra to the pot, along with Old Bay (1T), salt (½ T), pepper (1 T), cayenne (1 tsp), oregano (1 tsp) and parsley (1 tsp) to taste—these are approximate measurements.Allow to simmer for about 15 minutes, and then add in the chicken and sausage. Simmer for at least 20 minutes more. Serve over rice. YUM!
Here's a YUMMY gumbo recipe that I'm making for Wes and his dad for Father's Day.
This is a pretty involved recipe, but it is very worth it! It is even better a day or two later! Serves a houseful!
3 large boneless skinless chicken breasts, diced into small chunks
1 pkg. Cajun Style sausage (I found it in the meat dept. at Publix), cut into pieces about the same size as the chicken
2 stalks of celery, diced
1 medium green pepper, diced
1 medium onion, diced
3 cloves of garlic, pressed
2 large cans of crushed or diced tomatoes (depending on the consistency you want)
1 bag of frozen chopped okra, thawed (leave out while you're cooking and it will be thawed enough)
1 box of chicken broth
1 stick of butter
½ c. flour
Small amt. of olive oil (around a tablespoon?)
Old Bay seasoning
Salt
Pepper
Cayenne
Oregano
Parsley
Season the chicken with a generous amount of Old Bay and salt. In a cast iron skillet (if available), sauté the chicken in olive oil, until just done. Put the chicken on a plate and tent with foil.Add the sausage to the skillet, cook until done. Drain on a plate lined with paper towels, and tent with foil. Wipe out the skillet with a paper towel, leaving a small amount of grease and any small bits of sausage. Turn the heat to low, and melt the butter in the skillet. Slowly whisk in ½ c. of flour, a small amount at a time, making sure to scrape up any bits off the bottom of the skillet. Whisk constantly as roux simmers, until dark brown, about 20 minutes. **CAREFUL…this will burn easily (I speak from experience)**Add the celery, green pepper, onion, and garlic to the roux, and continue to stir for approximately 5 minutes. Add about ½ of the chicken broth, and stir until thickened. Remove skillet from the heat.
In a large stockpot, put the two cans of tomatoes over medium low heat. Add the roux/veggie mixture to the tomatoes (easiest way for me was with a large ladle). Once you've gotten as much of the roux out of the skillet, add the rest of the chicken broth and stir to get the last of it out of the skillet, then pour into the tomato mixture. Add the okra to the pot, along with Old Bay (1T), salt (½ T), pepper (1 T), cayenne (1 tsp), oregano (1 tsp) and parsley (1 tsp) to taste—these are approximate measurements.Allow to simmer for about 15 minutes, and then add in the chicken and sausage. Simmer for at least 20 minutes more. Serve over rice. YUM!
Sunday, May 6, 2007
Tortelini Soup--From Joanna
Joanna gave me this recipe today, and I made it for dinner tonight! Its very yummy...and very easy!
2 small packages of cheese tortelini
Hot Italian sausage
2 cans chicken broth
1 can diced tomatoes
1 can RoTel tomatoes
Seasoning (basil, oregano, salt, pepper)
Boil the tortelini, brown the sausage, combine with the broth, tomatoes and seasoning.
Of course, I can't follow directions very well, so here's what I did: I boiled 1 'family size' pack of cheese tortelini; browned the sausage (removed from the casing...blech), removed the sausage from the pan and drained off the fat, then put it back on the heat and deglazed the pan with a little bit of the chicken broth (I used 1 box of broth instead of 2 cans) and the can of diced tomatoes. I let that mixture simmer for a few minutes, then put it in a large pot with the rest of the chicken broth, the tortelini, the sausage, and a can of diced tomatoes with basil and oregano. The sausage was already spicy enough for my taste, so I didn't want to add the RoTel! I let the soup simmer for a few minutes, then served with crusty bread. YUM!
2 small packages of cheese tortelini
Hot Italian sausage
2 cans chicken broth
1 can diced tomatoes
1 can RoTel tomatoes
Seasoning (basil, oregano, salt, pepper)
Boil the tortelini, brown the sausage, combine with the broth, tomatoes and seasoning.
Of course, I can't follow directions very well, so here's what I did: I boiled 1 'family size' pack of cheese tortelini; browned the sausage (removed from the casing...blech), removed the sausage from the pan and drained off the fat, then put it back on the heat and deglazed the pan with a little bit of the chicken broth (I used 1 box of broth instead of 2 cans) and the can of diced tomatoes. I let that mixture simmer for a few minutes, then put it in a large pot with the rest of the chicken broth, the tortelini, the sausage, and a can of diced tomatoes with basil and oregano. The sausage was already spicy enough for my taste, so I didn't want to add the RoTel! I let the soup simmer for a few minutes, then served with crusty bread. YUM!
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