Pork Tenderloin with Mushrooms and Couscous

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 large pork tenderloin (about 1 1/4 pounds), trimmed
• Kosher salt and freshly ground pepper
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 8 ounces cremini mushrooms, sliced
• 1/4 cup dry white wine
• 1 1/2 cups low-sodium chicken broth
• 2 sprigs fresh rosemary
• 1 tablespoon plus 1 teaspoon unsalted butter
• 1/2 cup chopped fresh parsley
• 1 cup Israeli couscous

Directions:

1. Heat the olive oil in a large pot or Dutch oven medium-high heat. Season the pork with salt and pepper and cook, turning, until browned on all sides, about 7 minutes. Remove to a plate, reserving the drippings in the pot. Add the celery, onion and mushrooms to the pot. Cook, stirring occasionally, until the vegetables are lightly browned and tender, about 5 minutes. Add the wine, scraping up any browned bits, and cook until reduced, about 1 minute.
2. Add the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and add the pork and rosemary. Cover and gently simmer until a thermometer inserted into the center of the pork registers 145°, 10 to 12 minutes. Remove the pork to a cutting board and let rest 5 minutes. Discard the rosemary. Add 1 tablespoon butter to the pot and stir until melted; season with salt and pepper. Stir in the parsley.
3. Meanwhile, bring a medium pot of salted water to a boil. Add the couscous and cook until tender, about 5 minutes. Drain and stir in the remaining 1 teaspoon butter; season with salt and pepper. Thickly slice the pork and serve with the couscous; top with the mushroom sauce.

~Recipe from Food Network Magazine (October 2016)

Sweet Pork (Cafe Rio)

Ingredients:

• 3 pounds pork shoulder/butt
• 16 ounces Coca-Cola soda (not diet), divided
• 1/4 cup water
• 1 teaspoon garlic salt
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 1 (4 oz.) can diced green chilies
• 1 (10 oz.) can red enchilada sauce
• 3/4 cup packed brown sugar

Directions:

1. Spray insode of a large crock pot with cooking spray. Place pork roast inside. Pour 8 ounces of Coca-Cola (I used a measuring cup) and water around pork. (It does not need to cover roast). Sprinkle evenly with garlic salt, salt and pepper. Cover with lid and cook on High heat for 6 hours, or on Low heat 8-9 hours.
2. Remove pork from crock pot and transfer to cutting board. Discard liquid from crock pot. Shred pork with two forks, and remove any fat.
3. In a blender or food processor, blend the remaining 8 ounces Coca-Cola, diced green chilies, enchilada sauce and brown sugar. Blend until smooth.
4. Place shredded pork back in crock pot. Pour enchilada sauce mixture over the shredded pork. Cover crock pot with lid and cook 2 hours on Low heat.
5. Serve pork in burritos, salads and tacos!

~Adapted from life-in-the-lofthouse.com

Korean Style Pork Chops

 

Prep time: 3 minutes
Cook time: 20 minutes

Ingredients:

• 4 pork chops
• 1 Tbsp olive oil
• 1/4 cup soy sauce, low sodium
• 2 Tbsp honey
• 4 cloves garlic, minced
• 1 tsp sesame oil
• 1 teaspoon ginger, minced
• 2 tsp sriracha sauce
• black pepper to taste

Instructions:

1. In a gallon Ziplock bag add the soy sauce, honey, garlic, ginger, sesame oil and sriracha sauce and message bag until combined. Place pork chops in bag and marinade for about 20 minutes.
2. Heat the oilive oil in a large skillet for medium high heat. Add pork chops, without marinade, and cook for about 5 minutes for the first side, or until it gets a nice brownish color. Flip the pork chops and pour the remaining marinade over them. Cook until cooked through or you can finish it off in a 400 degree oven for 10 minutes.

~Recipe adapted from jocooks.com

Pork Chop with Sweet Garlic Marinade

Ingredients:

• 1/2 cup sugar
• 1 Tablespoon garlic powder
• 1 teaspoon red pepper flakes (add more if you like things spicy)
• 1 cup water

Directions:

1. In a large zip-lock bag add all ingredients and massage bag with hand to combine.
2. Add pork chops to bag and marinate for at least 4 hours (ideal to marinate overnight).
3. Cook however you like! 

• I grilled mine on the BBQ. Pre-heat BBQ grill to medium. It should only take a few minutes on each side to cook through (165°F).

~Recipe from Mikaila

Pork Tenderloin with Seasoned Rub

Prep. time: 5 minutes
Cook time: 30 minutes

Ingredients:

• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried thyme
• Salt
• 1 1/4 pounds pork tenderloin
• 1 tablespoon olive oil
• 1 teaspoon minced garlic

Directions:

1. Preheat oven to 450 degrees F.
2. In a small bowl mix ingredients: garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork so the seasoning adheres well to the tenderloin.
3. In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.

~Recipe via Ellie Krieger at foodnetwork.com

Minestra with Beef & Pork Polpette

Soup Ingredients:

• 2 Tablespoons Olive oil
• 4 ounces thickly sliced pancetta (I used bacon, chopped)
• 2 medium onions, chopped
• 4 cloves garlic: 3 thinly slices, 1 smashed but whole
• 1 starchy potato (such as russet), peeled and diced
• 1 bay leaf
• salt and pepper
• 2 heads escarole, chopped
• Freshly graded nutmeg
• 1 (15- to 19-ounce) can cannellini beans, drained
• 6 cups chicken stock

Meatball Ingredients:

• 3 slices white bread or peasant bread, crusts trimmed
• Milk, for soaking the bread
• 8 ounces ground beef
• 8 ounces ground pork
• 1 teaspoon fennel seeds, fennel pollen, or ground fennel
• 1 teaspoon sweet paprika (smoked or regular)
• 1 teaspoon crushed red pepper flakes (optional)
• Salt and pepper
• A generous handful of grated Parmigiano-Reggiano cheese
• A handful of fresh flat-leaf parsley tops, finely chopped
• 1 egg yolk
• Olive oil, for drizzle

Directions:

1. Make the soup: In a soup pot or Dutch oven, heat the Olive oil over medium-high heat. Add the pancetta and render a couple minutes. Add the onions, sliced garlic, potato, bay leaf, and salt, pepper, and a few grates of nutmeg. Cover to wilt. Stir in the beans, stock, and 2 cups water. Bring to a boil, then reduce to a rolling simmer while you make the meatballs.
2. Make meatballs: Douse the bread with milk to soften. Place the ground meats in a bowl. Season the meat with fennel, paprika, red pepper flakes (if using), and salt and pepper. Add the cheese, parsley, and egg yolk. Squeeze the milk out of the bread and pull it into little crumbs as you add it to the meat. Drizzle with olive oil and roll the meat into walnut-size balls.
3. Remove the bay leaf from the soup. Add the meatballs and poach until cooked through.
4. Serve the soup in shallow bowls with shredded Parm on top and an extra drizzle of olive oil.

~Recipe from Week in a Day with Rachael Ray

Spaghetti Squash with Thick Bolognese Sauce

Servings: 4
Cooking time: ~1 hour
Pre-heat oven: 400°F

Ingredients:

• 1 large spaghetti squash, cut in half lengthwise, seeds removed
• 6 Tbs olive oil, divided
• salt & pepper
• 1/2 cup grated Pecorrino Romano cheese
• 1/4 lb thickly sliced pancetta or bacon, chopped
• 1 1/2 lbs ground sirloin or turkey
• 1 carrot, peeled &but into small dice or shredded
• 1 medium onion, cut into small dice
• 3 cloves garlic, finely chopped or grated
• 1/4  cup tomato paste
• 1/2 cup red wine
• 1/2 cup beef stock
• 1/2 cup basil
• 1/2 cup parsley

Directions: 

1. Place the spaghetti squash halves, cut-side up, onto a baking sheet. Drizzle with 2 Tbs of olive oil and salt & pepper. Turn the squash over so they're cut-side down and roast until it's tender, about 45 minutes to an hour. once cooked, use fork to loosen the squash strands up. Drizzle with 2 Tbs olive oil, pepper and sprinkle of cheese. Reserve squash in the shells.
2. While the squash is roasting, place a large skillet over medium-heat with two turns of the pan of olive oil, about 2 Tbs. Add the pancetta to the pan and cook until crispy, about 5 minutes. Add the sirloin to the pan and cook until golden brown, 6-7 minutes. Add the carrots, onion and garlic to the pan and cook until the veggies are tender, about 5 minutes..
3. Season everything with salt and pepper, then add the tomato paste, cooking it until golden brown and aromatic, about 1 minute. Add the red wine and beef stock, scraping the bottom for any bits that may be stuck, and cook the sauce until thickened and slightly reduced, about 5 minutes. 
4. To serve, ladle the meat sauce on top of the squash half and garnish each with basil, parsley and Pecorino Romano cheese.

~Recipe via Rachael Ray at rachaelray.com

Grandma Iona's Meatloaf

Prep. time: 5 minutes
Cook time: 1 1/2 hours
Makes 2 loafs

Ingredients:
Loaf:
2 1/4 lb ground beef
2 cups dried bread crumbs
2 1/4 cup milk
2 eggs
1/4 Cups minced onion (I use dried)
1/4 tsp dry mustard
1 1/2 tsp salt
1/4 tsp garlic powder
1 1/2 Tbs Worcestershire

Sauce:
1/2 cup Ketchup
1 Tbs Brown sugar
1 tsp yellow mustard
1 tsp liquid smoke

Directions:
1- Mix loaf ingredients in bowl
2- Bake at 350°F for 1 1/2 hours
3- After 1/2 hour drain fat and apply some the the sauce to the top.
4- serve with remaining sauce

**I often cut recipe in half to make only one loaf for dinner.