Pork

Name: Sheet Pan Pork Tenderloin
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 2 (1 pound portions) Pork tenderloins, trimmed; 1/4 Cup hoisin sauce; 1 Pound green beans, stems trimmed*; 1 1/2 Pounds baby potatoes cut in half lengthwise; 3 Tbsp olive oil; Kosher salt; Freshly ground black pepper; 4 Tbsp butter, room temperature; 2 Tbsp freshly minced chives; 1 Clove garlic, minced to a paste*; Non-stick cooking spray

Sheet Pan Pork Tenderloin

February 6, 2020 by Lynsey Leave a Comment

Sheet pan meals are one of my favorite meals, especially during the week. One pan holds everything you need for a delicious, healthy and satisfying meal. Crunchy green beans, crispy potatoes and delicious glazed tenderloin cooked on one pan and ready in about 30 minutes. This pork tenderloin sheet pan meal will become an instant family favorite.

I absolutely LOVE dishes that catch my eye. I mean, it’s true what they say, we do eat with our eyes first. So, if it doesn’t look good on the plate…or the sheet pan, then it ends there.

This is one of those dishes that looks so pretty on the sheet pan and tastest just as good as it looks. The colors are vibrant, the tenderloin is shimmery and glazed to perfection and the potatoes and green beans add the perfect pop of color.

This sheet pan pork tenderloin is one of those recipes that’s perfect for special occasions and a big family meal. It’s also quick enough to pull off any day of the week and it only uses one pan which means an easy clean-up!

This is truly a no stress, fuss free meal. It yields an impressive, juicy and flavorful meal in about 30 minutes.

It’s also one of those recipes that takes simple ingredients and presents big flavor. A few tricks are used along the way and they only help enhance the flavor more. The beans are arranged in a layer and placed under the pork tenderloin. This allows the juices from the meat to drip down during the cooking process and coat the green beans.

Also, the tenderloin isn’t marinated before the cooking process. Instead, hoisin sauce is used to coat the meat before roasting. This yields a sticky, delicious glaze that is subtly sweet and salty.

After the pork and vegetables all bake, a simple herb compound butter is added. This truly is the perfect finishing touch; with fresh herbs and lots of garlic. It spread over the tenderloin as well as spread over the beans and potatoes.

Every bite is bursting with flavor. This has quickly become one of our favorites and I’m sure it will be one of yours too!

Sheet Pan Pork Tenderloin

Yield: 6 Servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

A sheet pan meal that is packed with flavor. Delicious green beans, crispy potatoes and juicy glazed pork tenderloin all cooked in a single pan and is ready in about 30 minutes.

Ingredients

2 (1 pound portions) Pork tenderloins, trimmed
1/4 Cup hoisin sauce
1 Pound green beans, stems trimmed*
1 1/2 Pounds baby potatoes cut in half lengthwise
3 Tbsp olive oil
Kosher salt
Freshly ground black pepper
4 Tbsp butter, room temperature
2 Tbsp freshly minced chives
1 Clove garlic, minced to a paste*
Non-stick cooking spray

Instructions

Adjust oven rack to the center of the oven. Preheat oven to 450 degrees. Spray a heavy baking sheet with non-stick cooking spray. Set aside.
Combine green beans, 1 tablespoon of olive oil, 1/4 teaspoon of kosher salt and 1/4 teaspoon of black pepper in a large bowl and toss to coat. Pour the beans in the center of the baking sheet.
Using the same bowl, combine the potatoes, 2 tablespoons of olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon of black pepper and toss to coat. Arrange potatoes on either side of the green beans in an even layer with the cut side down.
Place the tenderloins on the green beans, leaving space between each piece. Brush with hoisin sauce and season with salt and pepper.
Place in the preheated oven and roast for about 20-25 minutes, or until the thickest part of the tenderloin is 140 degrees.
While the tenderloin is cooking, combine butter, chives, garlic, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper and mix to combine.
Once the tenderloin is cooked through, remove from oven and top each piece with one tablespoon of the herb butter. Allow pork to rest about 5 minutes before slicing.
Top potatoes and green beans with the remaining 2 tablespoons of butter. Serve.

Notes

*Frozen, whole green beans may be used in place of fresh. Allow to thaw before using.

*To make a garlic paste, finely chop garlic then add salt. Place the knife flat over the garlic and salt, gently press and drag. Continue until a past is formed.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 331Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 33mgSodium: 351mgCarbohydrates: 35gFiber: 5gSugar: 7gProtein: 8g

Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.

Could other vegetables be used in place of the green beans?

There are so many vegetables that go well with pork and can be used in place of the beans. Some other favorites, in no particular order, are-

Baby broccoli- I love broccoli, but baby broccoli, my goodness I truly love it. It’s smaller than traditional broccoli, has a more mild flavor and is a little more tender. If you can’t find baby broccoli, go ahead and just use regular broccoli florets.
Asparagus- I know it’s not everyone’s cup of tea, but this is another vegetable I enjoy. If you are able to find thicker pieces of asparagus, I believe it would hold up well for the cooking time. If smaller pieces are all you can find, that’s no problem, I’d just pop them on the pan and under the tenderloin about half way through. You can also pop this in a skillet or a grill pan.
Brussels sprouts- Another great option is brussels sprouts. I think they would be amazing while roasting under the tenderloin. Simply clean and halve then toss with olive oil, salt and pepper before placing on the sheet pan.
Salads- If you’re looking for another option besides roasted vegetables, then salads are a great option and there’s truly thousands of options.

Full Disclosure: If a purchase is made using one of the affiliate links on this website we may earn a small commission at no extra cost to you. Thank you!

MY AMAZON PICKS-

Italian Lentil Soup

January 12, 2016 by Lynsey Leave a Comment

It’s taken a while, but the winter weather has finally shown it’s face here in Arkansas. No, no snow flurries or frost just yet but we’ve finally experienced some chilly weather and dipped below freezing a time or two. And what does all that mean?

Well, it’s FINALLY time for soups and stews! Cozy foods. The foods I long for this time of year!

This past Sunday was prime soup weather. I mean, we woke up to the high for the day and the temperature steadily dropped all day one. Can you say cold?

So what better time to break out the crock-pot and whip up a big batch of soup?

Oh, and our church was also hosting an event and soups were on the menu. So it just happened to be an all around perfect day for soup.

I love “dump soups”. You know, those soups where you just open up packages and cans and dump them in the pot and let them cook away? Those are the just the best recipes. And you know, that’s exactly what this one is.

Since I was making an obscenely large amount of soup I decided it would be best to break out the crock-pot, dump in (almost) all of the ingredients and let it cook over night so it would be ready to take to church the next morning. The next morning I woke up to the most amazing smell of this soup simmering away. About 15 minutes before we were ready to serve it, I added in the collard greens and sausage. This was just enough time to allow the greens to soften slightly.

Oh, and let me talk about these greens for a second? I’ve added spinach to numerous soups I’ve made in the past and it is delicious, but it does lose the bit of crunch it has in it’s raw state. But these greens, well those are a different story. Aside from adding a pop of color (which my MaMaw would LOVE), they also add some texture to the soup because they keep their texture and add a slight crunch to every bite.

This is one of those soups that fits all food groups; leave out the meat and you’ve got a vegan soup, add some cheese and it’s vegetarian, and add sausage and you’re pleasing the carnivores! However you decide to make it you will have a big pot of flavorful soup that will make you feel all cozy and keep you warm on those winter days ahead.

Italian Lentil Soup

Ingredients:

2 Cups white onion, diced (about 1 large onion)
1 Cup carrots, diced (about 2 large carrots, peeled)
1 Cup celery, diced (about 2 stalks of celery, washed and leaves removed)
4 Cloves garlic, peeled and minced
7-8 Cups chicken or vegetable stock
1 Cup red lentils, rinsed
1 (15oz) Can diced fire roasted tomatoes
2 Bay leaves
1/4 Tsp dried oregano
1/4 Tsp freshly ground black pepper
1/2 Tsp salt
Pinch red pepper flakes
2 Cups collard greens, roughly chopped
1 Pound sweet Italian sausage, cooked and drained, optional

To serve-
freshly grated parmesan cheese, optional
fresh chopped parsley or basil, optional

Directions:

Crock-pot directions-

In a large crock-pot combine all ingredients except collard greens and sausage. Stir the mixture to combine and cook on low for 8 to 10 hours or high for 4 to 5, until lentils are tender. About 10 minutes before serving add the collard greens and sausage, if using, and allow to cook until greens are slightly tender, stirring occasionally. Taste, adjust seasonings and serve.

Stove top directions-

Pour 2 tablespoons of olive or vegetable oil in a large stockpot and place over medium-high heat. Once the pot is hot add the onions, carrots and celery and cook for about 6 to 7 minutes, until the vegetables are tender and onions are translucent. Add garlic, stir to combine and cook an additional 30 seconds.

Add the remaining ingredients except collard greens and stir to combine. Bring the mixture to a boil, then reduce to a simmer (medium-low) and cover the pot partially with the lid. Keep the soup at a low simmer and cook for about 25-30 minutes, until lentils are tender and cooked through, being sure to stir occasionally.

Add the collard greens, stir to combine and continue cooking for about 5 minutes, until the greens have softened slightly. Taste, adjust seasonings if needed. Remove bay leaves and serve.

Leftovers can be store in the refrigerator for up to 3 days or frozen for up to 3 months.

*to make this soup vegetarian use vegetable stock instead of chicken.
*to make this soup vegan use vegetable stock and do not add the cheese.

Recipe source: barely adapted from Gimme Some Oven

Sweet Sriracha-Glazed Pork Skewers

September 23, 2015 by Lynsey Leave a Comment

I know it’s officially fall, today actually, but those temps are still warm and it’s optimum grilling weather. Along with the weather still being perfect for firing up the grill, we’re right in the heart of tailgate season. Which is another reason I am so very excited to share this truly amazing recipe for sweet sriracha glazed pork skewers.

I was literally stopped in my tracks when I came across this recipe on Pink-Parsley. The name alone made me pause, then I saw the pictures of those colorful, grilled skewers of juicy, glazed pork.

These are the recipes I live for. The combination of sweet and spicy, a sticky glaze and firing up the grill. All things I love.

These skewers come together so quickly. A quick chop, a toss in that sweet and spicy glaze, allow them to soak a few minutes (about the time it takes to prep the grill), pop on a few skewers and you’re good. They are given another brushing of the glaze during the grilling process to add even more flavor and a little sticky glaze to the finished product.

That’s it. Serve with some grilled corn and a salad and you’ve got a perfect meal in about 30 minutes. These would also be ideal at your tailgate festivities; a quick cook on the grill and it’s perfect to eat with one hand since they remain skewered!

Sweet Sriracha-Glazed Pork Skewers

Ingredients:

2 Pork tenderloins, trimmed and cut into 1-inch cubes

1 Tsp Kosher salt

3 Tbsp brown sugar, packed

2 Tbsp sriracha sauce

1 Tsp cornstarch

Cooking spray

Directions:

Place pork and salt in a large mixing bowl and toss to coat. Set aside and allow to sit at room temperature for 20 minutes.

In a separate bowl combine sriracha sauce, brown sugar and cornstartch and whisk to combine.

Preheat and prepare the grill.

Set aside two tablespoons of the sriracha mixture. Pour the remaining mixture over the pork and toss to coat. Place the chunks of pork on 4-5 12-inch metal skewers. Spray both sides of the meat with cooking spray.

Place the skewers on the prepared grill and cook until the meat has a nice char, about 3-4 minutes. Flip the skewers and brush with half of the reserved glaze. Grill an additional 2 minutes, flip the skewers back to the original side, brush with remaining glaze and grill an additional minute.

Remove the skewers from the grill and transfer to a serving platter. Place a tent of aluminum foil over the meat and allow to rest about 5 minutes before serving.

Yields 4 servings

Recipe source: Pink-Parsley, adapted from Cook’s Illustrated, May/June 2015

DB: Siopao (Asian Filled Buns)

February 27, 2015 by Lynsey Leave a Comment

The February Daring Bakers’ challenge is hosted by Julie of One-Wall Kitchen. She challenged us to an easy, simple filled bun using no-knead dough.

I love learning about other cultures, especially the foods of those countries. It’s neat to learn about their foods and compare them to what we enjoy here in our country. In our Daring Bakers’ challenges sometimes, the hosts sometimes share recipes with us they grew up enjoying and then challenge us to try these recipes for ourselves. The hosts almost always give us a little creative freedom to choose flavorings and such.

I enjoy all of our challenges, but I especially love learning about other cultures. The members of the Daring Bakers’ aren’t just comprised of people from the U.S., it’s a group comprised of people from several countries. I guess that’s part of what makes us daring, we are challenged to try different recipes, sometimes recipes that we are familiar (and sometimes not comfortable) with.

This month was one of those times that I look forward to. Discovering recipes that are a norm in another country, learning a little history about it and the fact that this is one of those recipes that’s just a little different in each home. This month we made siopao, which is simple a yeasted, no-knead bread that is stuffed with either a sweet or savory filling.

They are very popular in Asian countries, but are known by different names in each region. In Thailand they call them salapo, China (where they originated) calls them several things such as bao, humbow, mantou, and pau. People in the Philippines, this is also where Julie’s parents are from, call them siopao. These little stuffed buns are commonly served as street food, since they can be enjoyed while walking around and there are no utensils needed.

I thoroughly enjoyed learned about the stuffed buns, their origination and most importantly how to make them. They were surprisingly simple; just a matter of making dough, allowing it to rise, filling it and then baking it.

This go around I didn’t stray from the recipes provided. I made a savory bun filled with a pork filling. They were so good! The dough was fluffy and light and made the perfect package for the filling to be wrapped in. I can’t wait to try other sweet and savory variations! Thanks again, Julie, for an amazing challenge!

Siopao

Ingredients:

For the buns-
1 Packet active dry yeast
1 1/2 Cups warm water
1 Tbsp sugar
2 Tbsp melted butter
1 Tsp salt
4-5 Cups all-purpose flour
1 Egg

For the filling-
1 Tbsp vegetable oil
1 Lb ground pork
1 Small onion, diced
4 Cloves garlic, minced
3 Tbsp soy sauce
1 Tbsp hoisin sauce
1 Tbsp sugar
Salt and pepper, to taste
1 Tbsp cornstarch
1/4 Cup cold water

Directions:

For the buns-
Combine yeast, water, melted butter, sugar and salt in a large bowl. Slowly mix in the flour until it’s fully incorporated. The dough should be very tacky, but not wet and sticky.

Cover the bowl with plastic wrap and allow the dough to rise for about an hour, until doubled in size.
Punch the dough down and turn out on a floured surface. Fold over several times then sape into a smooth ball, then divide into 12 equal pieces.

Roll each piece into a ball and flatten into about a 6 inch disc. Place a heaping tablespoonful of filling into the center of each disc. Wrap the dough around the filling and firmly pinch the dough together to seal.

Place the filled buns on a baking sheet and loosely cover with plastic wrap or a clean dish towel. Let them rest for 1 hour.

Preheat oven to 350.

Place egg in a bowl and beat, add a splash of water and mix once more. Gently brush the tops of each bun.

Place in the oven and bake for about 20 minutes, until golden brown. Allow to cool about 5 minutes, then serve while still warm.

For the filling-

Add oil to a large skillet and place over medium heat. Add the onion and cook until translucent, about 3-4 minutes, then add the garlic and cook another 30 seconds. Add the pork and cook until browned. Add soy sauce, hoisin sauce, sugar, and salt and pepper and mix to combine. Continue cooking until pork is cooked through. Taste, adjust seasonings if needed.

Place cornstarch and water in a bowl and whisk to combine. Pour the cornstarch mixture in the meat mixture, stir to combine and cook an additional 2 minutes.

Remove from heat and allow to cool before filling the dough.

Recipe source: Jinkzz’s Kitchen
Food.com

Pineapple Chorizo Tacos

May 5, 2014 by Lynsey Leave a Comment

Happy Cinco De Mayo! Do you plan on fiesta-ing like there’s no manana? Are you going to hit up your favorite Mexican restaurant after work? Or, are you just going to come home, have a simple supper and maybe a margarita or two?

If you picked the later of all the options then I have a simple and delicious taco recipe for you. Now, let me start by saying that this isn’t your typical taco with ground beef that’s topped with salsa, cheese, sour cream and whatever else you love piled on there. This is a taco with a twist, to say the least. Now before you run off, this isn’t so off the wall that you won’t try it, I promise!

This taco is actually inspired by one of my favorite local Mexican restaurants, Local Lime. And it’s not your typical Mexican restaurant. They have taken the meager taco to different levels; stuffing them with a variety of traditional Mexican ingredients that have a unique and delicious twist. And it doesn’t stop with the tacos; their fajitas, enchiladas, and salads are pretty amazing too. And no trip to a Mexican restaurant is complete without some chips and dip and let me just say that their salsa’s are to die for and they know that since they don’t limit you to one type. When you order salsa you get to sample 3 of their amazing dips in their salsa trio; hello mango papaya, verde tomatillo and chipotle! Just when you think it can’t get any better, they have the best hand crafted cocktails you have ever sipped. Each and every dish and drink is made and crafted with the freshest ingredients, making the dining experience better than you could imagine!

So, now that I have your taste buds raging and your mouth watering let me share my version of one of my favorite menu items at Local Lime, the pineapple chorizo tacos. This taco is so simple but packed with bold flavors. A combination of chorizo, caramelized pineapple, cheese and a little cilantro. The spice of the chorizo is complimented and offset by the sweetness of the caramelized pineapple, and the touch of Colby-jack cheese adds that creamy cheesy element we all want in a taco, then the cilantro adds that bright earthy touch as well as a little pop of color. I was sold on one bite, and after you have a taste you will be too! Everyone I’ve taken I’ve gotten them addicted to these tacos, and I have no doubt the addiction will spread as you try these at home.

Whether you’re keeping it simple tonight for Cinco de Mayo or your just craving a delicious taco with a twist, you must make these pineapple chorizo tacos. They come together so quickly and are the perfect option for a quick meal. Just be sure to make double to ensure you have plenty to serve all your guests; Spencer had several of these and could have eaten even more if the pan hadn’t been empty!

Pineapple Chorizo Tacos

Ingredients:

1/2 Pound ground beef or pork
1/2 Pound Johnsonville ground chorizo sausage
Salt and pepper, to taste
1/8 Tsp garlic powder
Pinch red pepper flakes
1/3 Cup pineapples, cut into small chunks
1/4 Cup pineapple juice

1/4 Cup + 2 Tbsp shredded Colby-jack cheese
6 Flour tortialls
1/4 Cup cilantro, roughly chopped

Directions:

Place meat in a skillet and cook until almost entirely browned. Drain any excess fat and return to the pan, over a low-medium heat. Add the salt, pepper, garlic powder and red pepper flakes to the mixture and stir to combine. Add the pineapples and two tablespoons pineapple juice and cook until the pineapples are caramelized and the meat is browned through. Taste, adjust seasonings if needed, and ad more pineapple juice if desired.

To assemble-
Divide the meat mixture evenly among the tortillas. Top each with cheese and cilantro and serve immediately.

Recipe source: inspired by Local Lime

Slow Cooker Week: Japanese Pork and Ramen Soup

March 5, 2014 by Lynsey 1 Comment

There’s something so enticing about Asian food, particularly the soups. While I love a good fried rice, ramen, or lo mein (just to name a few), I’m really a sucker for the soup. Hot and sour from the typical Chinese restaurants and then the Miso soup from the Japanese/Hibachi restaurants, are my favorites. But give there are those times where I crave nothing more than a slurp-worthy, broth-y soup filled with thin noodles and pieces of tender meat.

I’m not sure what it is about the thin liquid that draws me in, but it sure does. Like this Japanese pork and ramen soup from Slow Cooker Revolution. When I was thumbing through the book making my meal plan this soup literally jumped off the page. The picture alone was enough to real me in, but then the list of ingredients was a second confirmation that I needed this soup.

It lived up to all me expectations and then some. The broth was incredibly flavorful and definitely slurp-worthy. The fresh chopped vegetables were incredibly tender yet still gave a depth of texture to the thin broth. Then the noodles; I love the starchy deliciousness they add to the soup. There’s just something so irresistible about the thin strands of pasta goodness running through the thin, flavorful broth. Last, but not least, the pork. It’s soaked and simmered in the chicken broth for several hours allowing the meat to become incredibly tender while staying so moist.

This soup hit all the marks. A thin, brothy base filled with tender meat, long strands of noodles and fresh vegetables. And all this goodness wasn’t made in a pot on the stove top, it was made in the slow cooker. Meaning that everything was combined, added to the slow cooker and left to cook away while you were away. Serve this soup with a side of fried egg noodles or egg rolls and you’ve got a delicious, Asian inspired meal that beyond satisfying. The next time you have a craving for Asian food, pop this in the slow cooker and enjoy!

Japanese Pork and Ramen Soup

Ingredients:

2 White onions, minced
6 Cloves garlic, minced
3 Tbsp fresh ginger, minced or grated
1 Tbsp vegetable oil
12 Oz shitake mushrooms, stemmed and thinly sliced
8 Cups chicken broth
1 1/2 Lbs boneless country style ribs
2 (3oz) packages ramen noodles (flavor packets discarded)
6 Oz baby spinach (about 6 cups, loosely packed)
3 Tbsp white miso, plus more for serving
3 Tbsp low sodium soy sauce, more for serving
1 1/2 Tsp sesame oil
2 Scallions, thinly sliced
1 Tbsp toasted sesame seeds

Directions:

Combine onions, garlic, ginger and oil in a microwave safe bowl and stir to combine. Place in microwave and heat until onions are softened, stirring occasionally, about 5 minutes. Transfer to the slow cooker.

Add the chicken broth and mushrooms to the slow cooker and stir to combine. Season the pork liberally with salt and pepper and nestles into the slow cooker. Place the lid on the slow cooker and cook until pork is tender, about 6-8 hours on low or 5-7 hours on high.

Remove the pork from the slow cooker and transfer to a cutting board and allow to rest and slightly cool. Once cool enough to touch shred into bite-sized pieces. Meanwhile, allow the soup to settle for about 5 minutes. Once the soup has settled, skim the fat off the top with a large spoon and discard. Stir in the noodles and spinach and cook on high until noodles are tender, about 3-8 minutes.

Add the shredded pork, miso, soy sauce, and sesame oil and stir to combine. Allow the mixture to cook until warm through, about 5 minutes. Taste, adjust seasonings with additional miso, soy sauce, salt and pepper if needed. Ladle into bowls, top with green onions and serve.

Recipe source: barely adapted from Slow Cooker Revolution

Slow Cooker Week: Pork Loin with Cranberries and Orange

March 4, 2014 by Lynsey Leave a Comment

Who loves using their slow cooker? I’ve said it before, the slow cooker is one of my best friends in the kitchen. It can cook a variety of foods: soups, stews, roasts, desserts, appetizers, the list just goes on. Even better, it takes food, cooks it to perfection and has a hot and delicious meal waiting on you when you get home.

I talk to several people, a lot of them being working moms, and it seems like the biggest issue they have with cooking is the time it takes to get a decent meal on the table for their family once they get home from work. I understand, I’ve been there. It’s hard fighting the rush hour traffic, getting home and cooking as well as spending quality time with the family. While there are meals that take very little time to assemble, I believe the slow cooker is another tool to utilize to get a delicious and healthy meal on the table with very little work once you walk through the door. So in honor of the slow cooker and the burden it takes of us on those busy nights I present you with the second recipe of slow cooker week.

The combination of cranberries and orange have always been a favorite of mine. Typically I enjoy those flavor combinations in baked goods, but when I saw this recipe in ATK’s Slow Cooker Revolution it went on the menu immediately. I’ve cooked different savory recipes that include oranges and cranberries, but never a recipe that included them together.

To say we liked this meal would be an understatement. The combination of the cranberries and oranges came together wonderfully. The addition of the cinnamon added a little bit of unique spice without overpowering the rest of the flavors. The seared pork loin was juicy and moist and had a wonderful texture, slightly crispy on the outside and perfectly tender on the inside.

We enjoyed this pork loin with homemade rolls, roasted brussel sprouts and garlic mashed potatoes. But it will go well with a variety of sides; a green salad, roasted asparagus, baby potatoes tossed in a little butter and salt and pepper. Just keep everything simple and you’ll have a delicious, no-fuss meal the entire family will enjoy.

Pork Loin with Cranberries and Orange

Ingredients:

1 (4 1/2-5 lb) boneless pork loin, trimmed and tied in one inch intervals
Salt and freshly ground black pepper
1 (14 oz) can whole berry cranberry sauce
1 Tbsp vegetable oil
1/2 Cup dried cranberries
1/2 Cup orange juice
Zest of one orange
1/8 Tsp ground cinnamon

Directions:

Remove the pork tenderloin from the packaging and pat dry with a paper towel. Season with salt and pepper. Place oil in a 12-inch skillet and place over medium-high heat. Once the oil is lighting smoking, place the pork in the hot oil and brown well on all sides, about 7-10 minutes.

Meanwhile, combine cranberry sauce, cranberries, orange juice, orange zest, and cinnamon and stir to combine. Pour the mixture in the slow cooker and nestle the browned pork loin in the mixture. Place the lid on the slow cooker and turn on to low. Cook until the pork is tender and the internal temperature registers 140-145, about 4 hours.

Transfer the pork to a cutting board and tent with a piece of foil and allow to rest for 10 minutes. Allow the cranberry braise to set for 5 minutes, skim the fat from the surface and discard. Transfer the braising liquid to a sauce pan and simmer until reduced to about 2 cups, approximately 12 minutes. Taste, and adjust seasonings if needed.

Remove the twine from the pork. Slice into 1/2 inch thick slices and arrange on the serving platter. Spoon 1 cup of sauce over the pork loin, and serve the remaining sauce with the pork.

Recipe source: America’s Test Kitchen; Slow Cooker Revolution

Chorizo Stout Sloppy Joes

February 26, 2014 by Lynsey Leave a Comment

I love getting new cookbooks. I await eagerly for them to come in the mail, like a kid waiting for Santa to come on Christmas morning. Once I get it I read it from cover to cover, with sticky notes in hand to mark my favorite recipes I can’t wait to make. I love reading what the author has to say about the recipe and the tips and tricks they use to cook the perfect meal and choose the perfect ingredients. Such was the case with my latest purchase, “The Craft Beer Cookbook” from The Beeroness. I turned from page to page, with my mouth watering, as I looked at beautiful pictures and read delicious sounding recipes. Then I faced a predicament. What to make first?

She had tempting appetizers, delicious soups and stews, vegetarian entrees, sandwiches and desserts. Where to start oh where to start? But I finally decided on a sandwich. But not just any sandwich, a chorizo stout sloppy joe to be exact. A grown up version of the sandwich we all enjoyed as kids. Not only was it oh. so. good. but another fun part about the memories of eating sloppy joes was the mess that was made while eating them. It was actually okay to have juice dripping all over your hands, elbows and a big red mess on your mouth.

When I read the title, Chorizo Stout Sloppy Joes, I thought about the sloppy joes I ate as a kids and how this would be a delicious grown up twist on a classic favorite. So with that in mind, and knowing how much Spencer would enjoy them, the sloppy joes won. They were the first recipe I made from my new cookbook.

These sloppy joes didn’t only please Spencer and myself, but Tucker devoured his too. I love adding chorizo to a variety of recipes, it helps add so much flavor without overpowering the rest of the ingredients. The addition of the stout was also evident in every bite without taking over the taste of the sandwich. This delicious and flavorful combination of meats and veggies is piled high on a delicious, tender Kaiser roll and topped with cheese which form a gooey layer over the sloppy joe mixture. We enjoyed these with a mug of ice cold beer and crispy fries. This was a delicious supper, weeknight supper for our family but would also make a terrific option for a group of people as well as a great lunch.

Chorizo Stout Sloppy Joes

Ingredients:

2 Tbsp olive oil
1 Red bell pepper, seeded and diced
1 Medium white onion, finely diced
4 Cloves garlic, finely minced
1 Pound ground turkey
1 (12oz) package chorizo
1 Cup stout beer
1/2 Cup tomato paste
1/4 Tsp cumin 1/2 Tsp black pepper
8 Kaiser rolls
8 Slices cheese; cheddar, swiss or pepper jack

Directions:

Place a skillet over medium-high heat and add the olive oil. Once the olive oil is warm, add the bell pepper and onions and cook until tender, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.

Add the turkey and chorizo and cook until browned and almost cooked through. Drain off most of the fat.

Add the beer, tomato paste, cumin and black pepper and stir to combine. Bring the mixture to a simmer, and cook until the meat is cooked through entirely.

Meanwhile, toast the buns.

Once the meat is cooked through, scoop on the bottom halves of buns, top with cheese and then place the top half of the bun on the sandwich. Serve immediately with fries, beans or your favorite side item.

*I used ground turkey because ground pork was not available in my supermarket. If you can find ground pork then substitute it for the turkey.

Recipe source: The Beeroness “The Craft Beer Cookbook”

Pumpkin Spice Pork Tenderloin with Roasted Apples

October 30, 2013 by Lynsey Leave a Comment

Apple season is in full swing, and while I don’t have an apple orchard close by to go pick my very own apples I fully intend to take advantage of them while they’re in season. Most people tend to reserve apples for dishes of the sweet nature, I tend to like to combine the tastes of sweet and savory. So when I saw this recipe in the October issue of Food Network Magazine it immediately jumped out and grabbed my attention.

A pork tenderloin rubbed with salt, pepper and pumpkin pie spice. This combination of spices lends a variety of fall flavors to this dish without being overpowering. The pork is given a quick sear on the stovetop to form a light crust and seal in all of those natural juices before going into the oven along with apple halves and onions to complete the cooking process. After the pork has finished cooking, it’s removed from the pan along with the apples and the pan is then returned to the stovetop to make simple pan gravy.

The pan gravy is the combination of apple cider, apple cider vinegar and water. All of these come together along with the flavors and brown bits from the bottom of the pan to form a rich and flavorful gravy that is sweet and slightly tangy.

Pork chops and apples. These two things were made for one another. Every time I think of these two ingredients I think of the quote “Pork chops and applesauce” (in my best Humphrey Bogart impression). This recipe is a clever take on the infamous duo. Juicy pork tenderloin coated in warm pumpkin pie spice, then topped with a light drizzle of the apple cider pan gravy. This meal is kept simple with a side of quinoa that’s been cooked in a mixture of water, apple cider and onions.

This meal was simple to assemble yet impressive when plated. It comes together in no time making it perfect for those busy week nights. It screams fall from the warm pumpkin pie spice to pan gravy flavored with apple cider. All these flavors compliment each other wonderfully making the perfect fall meal that is so comforting, but doesn’t leave you weighed down.

Pumpkin Spice Pork Tenderloin with Roasted Apples

Ingredients:

1 (1-1 1/4 pound) pork tenderloin
1/4 Tsp pumpkin pie spice
Salt
Freshly ground black pepper
1 Tbsp olive oil
2 Baking apples
1 1/2 Tbsp unsalted butter
1 Small sweet onion, finely chopped
1 Cup quinoa
1 Tbsp fresh parsley, finely chopped
1/4 Cup apple cider, pluse more for quinoa
1 Tbsp apple cider vinegar

Directions:

Preheat oven to 400.

Sprinkle the pork tenderloin with pumpkin pie spice, salt and freshly ground black pepper.

Pour the olive oil in a large, oven safe skillet, and place over medium-high heat. Place the pork in the pan and cook each side for 2 minutes a piece, including the ends. This should form a nice crust on the outside of the meat.

Meanwhile, cut the apples in half and remove the seeds and cores. Cut 1/2 a tablespoon of butter into quarters and place a piece in the center of each apple. Sprinkle half of the onion over the apples then top with a pinch of salt. Place the apples in teh skillet, around the pork, cut side up and transfer the skillet to the oven. Roast for about 25 minutes, until a meat thermometer registers 145.

In a large saucepan combine 1 cup of water, 1/2 cup apple cider, the remaining onion, a pinch of salt and quinoa. Stir to combine. Cover, bring the mixture to a boil then reduce the heat and cook according to package instructions, about 10-12 minutes. Add the parsley and stir to combine.

Once the pork is cooked through, transfer to a cutting board along with the apples and allow to rest. Return the skillet to medium-high heat and add the apple cider vinegar, apple cider, and 1/4 cup water. Bring the mixture to a simmer, stirring occasionally allowing to cook for 2 minutes. Add the remaining tablespoon of butter and stir to combine.

To serve-slice the pork. Spoon the quinoa on the center of the plate, top with 2-3 slices of pork, and spoon the sauce over the meat and quinoa. Place the apple on the side of the plate. Serve and enjoy.

Recipe source: Adapted from Food Network Magaine, October 2013

Slow Cooker Maple and Brown Sugar Pork Tenderloin

September 19, 2013 by Lynsey Leave a Comment

I have always been a fan of the slow cooker. I love that you can add a bunch of ingredients to a big ol’ pot, turn it on and walk away. In a matter of hours you have a delicious and flavorful meal that required very little effort. More times that not I use my slow cooker throughout the week. This allows me to have a tasty meal ready for my family whenever we walk through the door at the end of the day. You really can’t beat that can you? No racing around the kitchen at 5:30 and more time with my family. It’s a win win.

Second to chicken, pork tenderloin is probably one of my favorite meats to cook. I don’t use it as much as I’d like but each time I have it I’m reminded just how much I love it. It takes on the flavors of whatever it’s marinated it and it penetrates the meat. You not only taste the flavor of the marinade on the outside of the meat but throughout as well. Cooking it in the slow cooker only intensifies the flavor penetration creating a very tender and flavorful meat.

I think this is one of my new favorite recipes. It requires very little preparation and it’s bursting with flavor. I love balsamic vinegar; it’s tangy, thick and sweet and adds so much flavor. I think it’s one of my many addictions! The balsamic combined with the mustard, onions, sticky maple syrup, sweet brown sugar, thick honey, and herbs provides the ultimate of marinades that penetrates throughout the meat. This marinade not only provides tons of flavor but allows the meat to cook slowly and keeping it tender where it literally falls apart at the touch.

This pork tenderloin is incredibly tender and moist. I love the meat alone, but the onions are quite amazing too. They are tender and soaked in that sweet and tangy goodness and they add another layer of texture to this meal. The gravy, isn’t a “normal” gravy, it’s a basic gravy that is thickened by leaving some of the onions in the cooking liquid. The liquid, along with the onions are pureed to provide a slightly thick gravy that has a depth of flavor. It coats the tenderloin beautifully and compliments mashed potatoes like nobodies business. This is a meal that is perfect for those busy weeknight since it’s practically ready when you walk through the door, but it’s also go those intense and bold flavors that are impressive enough for guests.

Slow Cooker Maple and Brown Sugar Pork Tenderloin

Ingredients:

2 lbs pork tenderloin (either one 2 pound pieces or two 1 pound pieces)

2 Medium sweet onions cut in quarters

2 Cloves garlic, minced

2 Tbsp maple syrup

4 1/2 Tbsp Dijon mustard

2 Tbsp honey

2 1/2 Tbsp brown sugar

2 Tbsp balsamic vinegar

1/2 Tsp dried thyme

Salt and pepper, to taste

1 Cup chicken or beef stock

Directions:

Wash and trim the pork and pat dry. Season with salt and pepper and place in the slow cooker. Evenly sprinkle the minced garlic over the pork loin(s).

In a small bowl combine mustard, honey, brown sugar, vinegar, thyme and maple syrup and whisk together. Pour the mixture over the pork loin and turn to coat. Pour the stock over the broth. Place the lid on the slow cooker and turn on low for 7-9 hours or high for 3 1/2-4 1/2 hours.

Remove pork from slow cooker and transfer to plate or platter, cover with foil and set aside. Remove a few spoonful’s of the cooked onions to the platter as well. Using an immersion blender, blend the juice and onions in the slow cooker. This will provide you with a creamy gravy to spoon over your tenderloin and mashed potatoes (if serving).

Recipe source: adapted from Six Sisters Stuff and Joelen’s Culinary Adventures, who adapted it from Southernfood.about.com