Pork Tenderloin Medallions

"This is delicious." That was the remark from across the table. Dinner came together in about 45 minutes. That included the boiling to the potatoes for the smashed potatoes. Click here for the potato recipe. Trust me, you will not be disappointed.

At first, I was hesitant about lemon and pork, but lemon and rosemary go hand in hand so I figured why not. Delicious!!!

The recipe is from Fit Diary.

Ingredients-
1pork tenderloins
1 tbsp. olive oil for browning the meat
½ tsp. dried rosemary
1 small lemon sliced
salt and pepper, to taste

Method-
Preheat the oven to 400˚F.

Wash the tenderloin with cold running water. 

Pat them dry on paper towels.
Cut the tenderloin into 2-inch-thick pieces. 

Season with salt and pepper on all sides.
Heat the oil in a large skillet.
Add the pork medallions and cook, turning once, until browned, about 2 minutes on each side.
Transfer the pork to a medium baking dish. 

Sprinkle with rosemary and garnish with lemon slices.
Bake for about 10 minutes or until the pork reaches an internal temperature of 150°F.
Serve warm and enjoy!

Pan Fried Pork Medallions with Creamy Wine Sauce

Happy New Year!
We are starting off with a quick, yes quick dinner.  I found this recipe on Barefoot in the Kitchen. 
The meat was perfectly cooked. Moist and tender. The sauce was just seasoned perfectly.
 
Ingredients -
1 1/2 pounds pork tenderloin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1/3 cup white wine
1/2 teaspoon chicken base
1/2 cup heavy cream
1/2 teaspoon cornstarch
1 dash paprika
2 teaspoons chopped fresh Italian parsley

Method -
Slice the pork tenderloin into 1-inch medallions and lightly sprinkle each side with salt and pepper. Warm a large stainless skillet over medium-high heat. Add the oil and when it is shimmering, add the pork to the skillet. Let the pork cook without touching it for 3 minutes. Set a plate next to the stove along with a piece of foil to cover the pork.



Use a metal spatula to get underneath each one and flip them over. Don’t worry if they stick a bit. Cover with a lid and cook for 3 minutes. Lift each medallion with the spatula and transfer the meat to the waiting plate. Cover lightly with foil to keep warm.



Place the empty skillet back on the stove over medium heat. Add the wine to the hot skillet and use a spatula to scrape up the little browned bits of meat and deglaze the pan. Add the chicken base, whisk to combine, and cook for about 2 minutes. 

In a small cup, whisk the cornstarch, and paprika into the cream until smooth. Add the cream into the saucepan slowly, whisking until combined. Continue cooking over medium heat, stirring constantly until it thickens slightly, about 1 minute. Pour the sauce over the pork, sprinkle with parsley, and serve.

Pork with Leeks and Apples

A 30-minute meal on a Saturday night!! Fast, easy and delicious!!

Step by Step instruction on tonight's dinner -

1.   I cut pork tenderloin into medallions and dredged them in flour. 
2.   In a saute pan I heated 1 tbsp of olive oil and a tbsp of butter. 
3.   The pork was added to the pan and was browned on one side.
4.   I added the peeled and sliced apples. 
5.   The meat was turned over and cooked for a couple of minutes. 
6.   Next, I added the chopped leeks to the pan. Again I let it saute for a minute or 2. 
7.   I seasoned the pan with salt and pepper. 
8.   I then added about a 1/2 cup of white wine to the pan and let that reduce. 

Bacon Wrapped Pork Tenderloin and Butternut Squash Risotto

After a day a baking we still needed something for dinner. I had a small piece of Pork Tenderloin in the freezer along with some bacon. The start of a delicious dinner. Bacon Wrapped Pork Tenderloin was so easy to make it was scary. Sear the tenderloin. Wrap it in bacon and put it in the oven. That's all there is to it. The original recipe called for a glaze. I did not do the glaze.

Here is the recipe as it appears on RecipeTinEats

Ingredients-
8 to 10 slices of streaky bacon, long enough to wrap around the pork 1½ times.
1lb / 500g pork tenderloin, at room temperature
Salt and pepper
1 tbsp olive oil
2 tbsp honey (or maple syrup)

Method-
Preheat oven to 180C/350F (fan forced/convection) / 200C/390F (normal oven).

Lay the bacon next to each other on a cutting board, slightly overlapping. The width of the bacon should be enough to wrap the length of the pork.

Season the pork with salt and pepper. Tuck the thin end under so the length of the pork is roughly the same thickness.

Heat the oil in an oven proof skillet over high heat. Sear the pork on all sides until nicely browned.

Place pork on the bacon. Use a knife to help keep the bacon together and roll the pork up, finishing with the seam side down.

Use the knife to transfer back into the skillet. Drizzle over honey and brush all over.

Roast for 25 to 30 minutes (Note 1), basting once or twice with the pan juices, mopping up plenty of the honey pooled at the base of the pork. Remove from oven and baste again. Let it rest for 5 minutes. Baste once more just before serving. To serve, cut into thick slices.

The Roasted Butternut Squash Risotto was my favorite part of dinner. The recipe is from Cookie and Kate. Another easy recipe. The risotto bakes in the oven. No standing over the stove with a glass of wine in your hand stirring, stirring and stirring. You would of course need a glass of wine in your hand, right?

The onion is sauteed. The rice is added with the broth and into the oven it goes. The squash roasts at the same time. Perfect! Oh and the fried sage leaves are brilliant! The recipe called for Brown Aborio Rice. I had the regular Aborio and it worked out fine.

Click here for the recipe!

Company For Dinner

Thank you, Lenore for checking in on Archie and Lucy while we were away last week. We had Lenore and Ralph over for dinner tonight. I saw a video for this recipe, Hasselback Pork Tenderloin, on Facebook and was intrigued. It was a slow cooker recipe. It might be just me but I was not nuts about the dish. Everyone went back for seconds but I just had more wine.

Now the appetizers where another story. I made Cheddar Olives, always good, and Frizzeles. The Frizzeles were my Mom's recipe. You can not eat just one.

Dessert was the Apple Crostata that I made last night. The perfect autumn dessert. And top it with Salted Caramel Ice Cream. Forgettaboutit!

Herbed Pork Tenderloin With Lemony Farro and Arugula

Have you ever looked at the right side of this blog, all the way to the bottom. There is a tab that says, "Labels." RealSimple.com comes in with 38 posts, 39 after tonight. RealSimple.com is just that. It is simple recipes that pack a lot of flavor. I subscribed to Real Simple when it first came out. I loved the magazine. But I needed to cut costs so I did not continue my subscription after a couple of years. I do still flip through it at the check out counter. Their web site is packed with info. I get emails of new recipes that are posted. I make quite a few of them.

Tonight we had Herbed Pork Tenderloin With Lemony Farro and Arugula. We loved this. The pork was cooked perfectly. The farro and arugula were over the top. Lemon and olive oil is my favorite dressing anyway.

Ingredients-
1 1/2 tablespoons olive oil
1 pork tenderloins
1 tablespoon chopped fresh thyme leaves
kosher salt and black pepper
1 cup farro
1/2 bunch arugula, torn
1/4 cup chopped dried cherries
1 tablespoon fresh lemon juice

Method-
Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Rub the pork with the thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook the pork, turning occasionally, until browned, 6 to 8 minutes.

Transfer the skillet to oven and roast the pork, turning once, until an instant-read thermometer inserted into the center registers 145° F, 12 to 18 minutes. Transfer to a cutting board and let rest for 5 minutes before slicing.

Meanwhile, cook the farro according to the package directions; drain and transfer to a medium bowl. Add the arugula, cherries, lemon juice, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.

Serve the farro topped with the sliced pork and any pan juices.

Today I did some cooking, roasted up some veggies for this week's lunch and I spotted something where it should not have been...

Tuscan Roast Pork in A Baguette & Quiona Tabbouleh Salad

Tuscan Roast Pork in a Baguette is from The Italian Dish blog. I am sure I have mentioned this blog before. If you have not visited there do so now. Now really click on the link in the first line and check it out. Don't worry if you click on that link, it will open in a new window so you can get back here. I am not even putting the recipe on my blog. You will find it here.

So how was this? Really amazing. The house smelled so good. The meat was cooked perfectly. The bread was crunch on the top and soft on the bottom from the meat juices and olive oil. Yum!

Our side dish was also a hit. Quinoa Tabbouleh Salad. The recipe is from TasteFood. This will certainly be made again.

Ingredients -
1 1/2 cups quinoa, rinsed

Salt

1 tablespoon extra-virgin olive oil

3 scallions, white and green parts thinly sliced

1 large carrot, peeled, finely grated

1 medium sweet red pepper, stemmed and seeded, finely diced

1 jalapeno pepper, stemmed and seeded, minced

1 garlic clove, minced

Juice of 1/2 lemon

1 teaspoon Tabasco sauce

1 teaspoon ground cumin

1 teaspoon freshly ground black pepper

1/2 teaspoon sweet paprika
1/4 cup finely chopped fresh Italian parsley

1/4 cup finely chopped fresh mint

1/4 cup finely chopped fresh cilantro

Method -
Place quinoa, 2 1/2 cups water and 1 teaspoon salt in a medium saucepan. Bring to a boil. Cover and simmer until water is absorbed and the grains release their germ, about 15 minutes. Transfer quinoa to a large bowl. Add oil and stir to coat. Cool to room temperature.
Stir the remaining ingredients except the fresh herbs into the quinoa. Taste for seasoning and add more salt if desired. (Tabbouleh may be prepared in advance to this point. Cover and refrigerate up to 6 hours). Before serving, fold in the fresh herbs. Serve chilled or at room temperature.

Pork Tenderloin with Sauteed Onions and Marinara Sauce

When Chris walked into the house tonight he said it smelled delicious. And it did. Yes this one was a winner. And it was so simple.

I had a 12 oz. piece of pork tenderloin. I sliced the tenderloin into 1/4 inch slices and dredged the slices in flour. Meanwhile I was sauteing sliced onion in olive oil and a bit of butter. I added the pork to the pan, browning it on both sides. I topped the pork with the cooked onions, some marinara sauce (made with tomatoes from Dad's Garden) and a bit of mozzarella. I covered the pan and let it sit for a minute.

It's funny how such a little piece of meat can make such a big impression.

The side dish was Orzo Salad. I was looking at some of my favorite blogs and saw an orzo salad posted on One Perfect Bite. I realized that I had not made this all summer. For the dressing I used olive oil and lemon juice with salt, pepper, crushed red pepper, thyme and parsley. The orzo was whole wheat and I added diced scallions, carrot, red pepper and zucchini.

So what did we have for dinner a year ago?

Tomato- Zucchini Tian

So what did we have for dinner 2 years ago?

Ham and Swiss Cheese Tart and Spinach Salad

So what did we have for dinner 3 years ago?

Mediterranean Roast Beef Pita Revisited

Pork Tenderloin, Scarole Ibottite & Roasted Sweet Potatoes

I was looking through La Cucina and decided to make recipes from one region this week. This is the start of Campania Week! It seemed logical to start in Campania. So here we go...

Pork Tenderloin was on sale this week. I purchased one and cut 14 slices of of it. The rest of the tenderloin will appear later this week. I breaded the slices in a mixture of flour, rosemary, sage, thyme, salt and pepper. Sauteed the pork in olive oil and finished them off in the oven.

The recipe from Campania was a side dish. Scarole Ibottie, Stuffed and Baked Escarole. I remember my mom making this. Don't remember specifics of her dish but this tasted close to it.

I also roasted some sweet potatoes.

And to go with the pork I made homemade applesauce. I used McIntosh, Pink Lady and Honey Crisp apples. Not sure why I have never made this because it taste much better than store bought.

We had a wonderful bottle of wine with dinner. Cantina Zaccagnini, Montepulciano d"Abruzzo. Nice cherry and vanilla flavors.

For dessert we had Carrot Cake cupcakes that were made by a friend at work. Wendy made these for our Halloween party yesterday. She is bringing in the recipe for the frosting on Monday. It is the most amazing frosting. I picked up some Pumpkin and Ginger Ice Creams from Ashley's. Both were perfect with the cupcake.

What was Archie up to today... Just checking for missed stitches.

Roasted Pork with Grape Tomatoes & Zucchini

I had a pork tenderloin in the freezer. I had cherry tomatoes and zucchini in the fridge. I had all the ingredients required for Roasted Pork with Grape Tomatoes and Zucchini from the La Cucina magazine site! What a delicious meal. I did not add the uncooked zucchini at the end as mentioned in the recipe. I used all the zucchini for the coulis. We enjoyed this with a nice bottle of 2007 Montepulciano D'Abruzzo.