Pork Tenderloin

An easy Asian inspired recipe.

Asian Inspired Pork LoinPork Tenderloin from Pinterest
1 package of pork tenderloin (2-2.5 lbs)
4 garlic cloves
1/4 c. soy sauce
2 T. mustard
4 T. honey
4 T. orange juice
1 T. rosemary
salt and black pepper
3 T. Olive Oil

Grease a 13 x 9 pan. Place pork loin(s) in dish. In a bowl, mix together remaining ingredients. Pour over pork. Bake at 350 degrees for 45 minutes, basting half way through. Let it sit for 10 minutes before serving.

Notes:

  • I cut a 1.5 lb. pork tenderloin in half and placed it in a smaller baking dish. I thought the meat was a little pink for my taste. I cooked an additional 15 minutes at 400 degrees.
  • I used a honey dijon mustard.
  • I was a little short on honey so I added 1 T. of light syrup.
  • I used jar chopped garlic. I probably put in two teaspoons.
  • I made this recipe with light soy sauce.
Advertisements

Turkey Leftovers

Sure, who doesn’t love a traditional turkey dinner on Thanksgiving? In my family, that means both turkey and ham. My nephew prefers ham and my grandfather won’t eat bird meat. With six people eating this feast, it leaves a lot of leftovers. My question after eatting leftover for a day or two is: what else can I make with? Below is a recipe from the December2013/January 2014 issue of Taste of Home’s Simple and Delicious that my family will be trying.

Turkey cordon bleu

Photo from Taste of Home website

Turkey Cordon Bleu Casserole by Kristine Blauert
2 c. uncooked elbow macaroni
2 cans cream of chicken soup
3/4 c. milk
1/4 c. grated Parmesan cheese
1 tsp. prepared mustard
1 tsp. paprika
1/2 tsp. dried rosemary
1/4 tsp. garlic powder
1/8 tsp. sage
2 c. cubed cooked turkey
2 c. cubed fully cooked ham
2 c. shredded part-skim mozzarella cheese
1/4 c. crushed butter flavored crackers (I’m using Ritz – they are Brock’s fav)

Cook macaroni (or pasta of your choice) according to the package directions. Meanwhile, mix soup, milk, Parmesan cheese, mustard, and seasonsing together. Add meats and mozerella cheese. Drain pasta and add soup mixture. Pour into a 13 x 9 pan and top with crackers. Bake uncovered at 350 degrees for 25-30 minutes.

Notes:

  • You can cover and freeze this casserole. Thaw in the fridge overnight and bake as directed.

Herb-Roasted Pork Chops

One of the best cooks I ever dated was D. His parents owned a restaurant and he taught me a lot about seasoning. Pork chops were his favorite food. He used to put flour, seasoning salt, garlic, and black pepper in a plastic store bag and coat the pork chops. The other day, I decided to do something a little different with my pork chops and ran across this diabetic friendly recipe. I hope you enjoy this refreshing pork recipe. It reminded me a little of my Bacon-Wrapped Pork Tenderloin recipe – minus the bacon. I think it would taste great with a scampi pasta side dish.

Lemon Herb Pork ChopHerb-Roasted Pork Chop by Mr. Food
3 T.  lemon juice
3 scallions, thinly sliced
3 garlic cloves, minced
1 1/2 tsp. dried rosemary, crushed
1/4 tsp. black pepper
4 pork chops

Preheat oven to 400 degrees. Spray a baking dish with non-stick spray. Mix tops in another bowl, placing meat inside, and coating both sides. Place in baking dish and cook for 20 minutes. Serves four.

Nutritional Facts Per Serving: 177 calories (64 calories from fat), 7 g. fat (3 g. saturated fat), 71 mg. cholesterol, 58 mg. sodium, 2 g. carbs, 0 g. fiber, 1 g. sugar, and 25 g. protein.

Notes:

  • I used a boneless pork loin chop.
  • I used chopped garlic in a jar.

Rosemary Au Jus

A couple of years ago, I won a free two night stay at the Marriott City Center Denver at my company holiday party. My sister and I took advantage of it with a long weekend trip the following November. We even met up with an old friend from a junior high camp and a college roommate. Steph and I had a blast visiting a candy factory, educating ourselves at The Denver Art Museum, shopping at a holiday mart at the Denver Botanic Gardens, attending a film festival, and sipping on libations at a wine festival. Plus, we met some of the friendliest people using the public transportation.

Although I can’t remember the name of the restaurant, I had one of the most amazing sandwiches of my life there. It was a turkey sandwich with a rosemary au jus (turkey version of French dip). It’s probably when I feel in love with the seasoning rosemary. I’ve searched the internet and haven’t been exactly able to recreate that dip but this recipe is pretty good. I’m going to give it to you with the turkey recipe but you can always just mix the ingredients with the dripping from however you cook your turkey this Thanksgiving on your stovetop.

Roasted Turkey Breast with Herbed Au Jus by Campbell’s Soups and Martha Stewart*
1 tsp. flour
1 plastic turkey oven bag
1 c. chicken stock
1/2 tsp. dried sage
1/2 tsp. dried rosemary
1/2 tsp. thyme leaves, crushed
6 to 8 pound bone-in turkey
1/2 tsp. paprika (optional)
1 can turkey gravy

Add flour to bag, close, and shake. Place bag in 13 x 9 baking dish. Add broth, sage, rosemary, and thyme. Add rinsed and paprika topped turkey to bag. Close bag with tie. Cut six (1/2 inch) slots into the top of the bag. Roast the turkey at 350 degrees for two hours, until meat is done. Let is stand for at least 10 minutes before slicing. Take leftover juices and mix with on can of gravy on the stovetop.

*Two websites list different sources.

Pork – The Other White Meat

When I was a kid, the slogan for pork was “the other white meat”. Do you remember that? Back then, everything had a slogan. “Beef – it’s what’s for dinner.” Wendy’s had a little old lady saying “where’s the beef” to promote that Wendy’s didn’t cut corners. I loved their square hamburgers as a child. I fact, it was probably the only restaurant I ordered a hamburger instead of chicken sticks.

Today, the slogan for pork is “Be Inspired.” What does that mean? What about eating pork inspires me? And what does it inspire me to do? I guess you can probably tell I was an advertising major in college and work in this field professionally.

This specific recipe came to me by way of my nephew. When Brock was little, he used to grab any pamphlet or brochure that was within his reach. As a tall kid with long arms, he gathered quite a few over the years. While shopping with his mom at Hy-Vee, Brock picked up this recipe card for me. They were on their way down to see me and Brock knew I loved to cook. I have to say, he did good because this is one of my favorite recipes. Lots of great flavor with all the seasons rubbed on the pork tenderloin.

Bacon-Wrapped Pork Tenderloin

1 # pork tenderloin
6 slices of bacon
toothpicks
1 T. olive oil
1 tsp. dried rosemary
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried basil
1 tsp. dried oregano

Bast pork tenderloin with olive oil. Mix together spices and rub on meat. Wrap pork tenderloin in bacon (using toothpicks to secure. Bake at 375 degrees for 45-60 minutes. Let it cool slightly before cutting. Makes for four servings.

Calories per serving: 260 calories, 2 g. carbs, 31 g. protein, 14 g. fat, 5 g. sat. fat, 1 g. fiber, 95 mg. cholesterol, and 320mg sodium.