Bacon Wrapped Pork Tenderloin Medallions

Found on allrecipes.com  

Since we don't eat grains, we'll serve this with a big salad. This is a delicious pork main meal. Use a meat thermometer so you don't over cook the medallions.

Bacon Wrapped Pork Tenderloin Medallions - makes 4 servings - ready in 40 minutes

Ingredients 

8 slices bacon

1 T garlic powder

1 t seasoned salt

1 t dried basil

1 t dried oregano

2 pounds pork tenderloin

2 T butter

2 T olive oil

Preheat oven to 400 degrees

Place bacon in large oven safe skillet and cook over medium-high heat turning occasionally until light browned and still flexible ( 6-7 minutes). Drain the bacon slices on a paper towel lined plate. Remove an excess grease from the skillet. Combine garlic powder, seasoning salt, basil, and oregano in a small bowel. Set aside.

Wrap the tenderloin with the bacon strips securing with 1 or 2 toothpicks per strip of bacon. Slice the tenderloin between each bacon strip to create the medallions. Melt butter and oil together in the same skillet over medium-high heat. Cook each medallion for 4 minutes on each side.

Place skillet into oven and bake until the pork is no longer pink in the center (17-20 minutes) an instant reading thermometer inserted into the center should read 145 degrees.

Caramel Apple Pork Chops

Succulent pork loin chops are paired with slices of tart apple cooked in a sauce of butter, brown sugar, cinnamon and nutmeg. Found at allrecipes.com









INGREDIENTS:

4 (3/4 inch) thick pork chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples - peeled, cored and sliced
3 tablespoons pecans (optional)

DIRECTIONS:

1.Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.

2.Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.

3.In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.

4.Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

Oven baked pork chops

These pork chops will melt in your mouth. They are very good and easy to assemble. They are first sauteed in butter, then baked in a creamy mushroom sauce.



INGREDIENTS:

4 (1 1/4 inch thick) pork chops
salt and pepper to taste
1 tablespoon butter
3/4 cup milk
1/4 cup water
1 (10.75 ounce) can condensed cream
of mushroom soup

DIRECTIONS:

1.Preheat oven to 350 degrees F (175 degrees C).

2.Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium high heat. Saute the pork chops in the butter for about 5 minutes per side.

3.In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dish and pour the soup mixture over the chops.

4.Bake at 350 degrees F (175 degrees C) for 45 minutes.

Souvlaki

Souvlaki is a Greek specialty made with tender cuts of meat. In this pork recipe, the meat is marinated in a lemony olive oil mixture. This recipe is from Abby Benner from Allrecipes. I made this for Tim on one of our special Saturday meals. We were both surprised on the great flavor of the pork. I modified the recipe a little. The recipe says to marinate for 2-3 hours, I marinated the pork all day. It also says to put the pork, onions and green peppers on skewers. If you don't have a grill available you could easily cook in the oven under the broiler and achieve basically the same results. I served the Souvlaki with tzatziki sauce on the side. A Greek salad and asparagus cashew rice pilaf accompanied the meal. Both recipes can be found on this blog.

INGREDIENTS:
1 lemon, juiced
1/4 cup olive oil
1/4 cup soy sauce
1 teaspoon dried oregano
3 cloves garlic, crushed
4 pounds pork tenderloin, cut into 1 inch cubes
2 medium yellow onions, cut into 1 inch pieces
2 green bell peppers, cut into 1 inch pieces
skewers

DIRECTIONS:
1. In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add pork, onions, and green peppers, and stir to coat. Cover, and refrigerate for 2 to 3 hours.
2. Preheat grill for medium-high heat. Thread pork, peppers, and onions onto skewers.
3. Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.

Freak'n Good Ribs

This is still our favorite ribs recipe. I found it on Allrecipes.com a couple of years ago. I think what makes this recipe so tender and flavorful is that the ribs are marinated over night.

INGREDIENTS

• 3 cups pineapple juice
• 1 1/2 cups brown sugar
• 1 1/2 tablespoons mustard powder
• 1/3 cup ketchup
• 1/3 cup red wine vinegar
• 1 1/2 tablespoons fresh lemon juice
• 2 tablespoons soy sauce
• 1/2 teaspoon ground cloves
• 2 teaspoons ground ginger
• 4 cloves garlic, minced
• 1/2 teaspoon cayenne pepper
• 2 pounds baby back pork ribs
• 1 (18 ounce) bottle barbeque sauce

DIRECTIONS

1. In a large baking dish, mix together the pineapple juice, brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice, and soy sauce. Season with cloves, ginger, garlic, and cayenne pepper. Cut ribs into serving size pieces, and place into the marinade. Cover, and refrigerate, turning occasionally, for 8 hours or overnight.
2. Preheat oven to 275 degrees F (80 degrees C). Cook ribs in marinade for 1 1/2 hours, turning occasionally to ensure even cooking.
3. Preheat grill for medium heat.
4. Lightly oil grate. Grill ribs for 15 to 20 minutes, basting with barbecue sauce, and turning frequently until nicely glazed.

Baked pork chops

Very tasty recipe I found on allrecipes. It had over 1,700 great reviews so I figured it was a must try.

What I liked about the recipe it used ingredients that are usually always in the house. The cooking time will very on the thickness of the chops. Since the pork chops I had were around 1/2 thick, I cut down on the bake time.

INGREDIENTS

• 6 pork chops
• 1 teaspoon garlic powder
• 1 teaspoon seasoning salt
• 2 egg, beaten
• 1/4 cup all-purpose flour
• 2 cups Italian-style seasoned bread crumbs
• 4 tablespoons olive oil
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup milk
• 1/3 cup white wine

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
3. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
4. Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

Pork chops with raspberry sauce

This past weekend we discovered this really tasty pork chop dish. The tangy raspberry sauce turned the pork chops into a restaurant quality meal. This would be a great dish to serve when entertaining.




Ingredients:

1/2 t. dried thyme, crushed
1/2 t. dried sage, crushed
1/2 t. salt
1/2 t. pepper
4 boneless pork loin chops
1 T. butter
1 T. olive oil
1/2 cup seedless raspberry jam
4 T. orange juice
4 T. white wine vinegar

Directions:

In a small bowl combine thyme, sage, salt and pepper. Rub evenly over pork chops.

In a small pan combine raspberry jam, orange juice, and vinegar. Bring to a boil 2 to 3 minutes or until sauce is reduced to desired consistency (sauce will thicken as it cools).

Melt butter and olive oil in a skillet. Cook pork chops until done. Transfer to plate and spoon sauce on top. I took extra sauce in put into bowl to use for additional dipping.

Pasta with Pumpkin and Sausage

This is recipe is by Rachel Ray. It is a quick meal that will take around 30 minutes to prepare. Don't let the pumpkin and Italian sausage combination scare you. It is a very favorable meal that is enhanced with a little Frank's Red Hot Sauce.

1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
1 cup dry white wine
1 cup chicken stock, canned or paper container
1 cup canned pumpkin
1/2 cup (3 turns around the pan) heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating
Frank's Red Hot Sauce

Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.

Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and a little Frank's Red Hot Sauce.

Our best ribs

Prep Time: 30 MinutesCook Time: 2 Hours
Ready In: 10 Hours 30 MinutesYields: 4 servings

"Ribs are marinated in pineapple juice and spices overnight before being slowly cooked in the oven, then thrown on the grill and slathered with barbecue sauce at the last minute. The result is a tender baby back masterpiece."



INGREDIENTS:
3 cups pineapple juice
1 1/2 cups brown sugar
1 1/2 tablespoons mustard powder
1/3 cup ketchup
1/3 cup red wine vinegar
1 1/2 tablespoons fresh lemon juice
2 tablespoons soy sauce
1/2 teaspoon ground cloves
2 teaspoons ground ginger
4 cloves garlic, minced
1/2 teaspoon cayenne pepper
2 pounds baby back pork ribs
1 (18 ounce) bottle barbeque sauce

DIRECTIONS:
1. In a large baking dish, mix together the pineapple juice, brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice, and soy sauce. Season with cloves, ginger, garlic, and cayenne pepper. Cut ribs into serving size pieces, and place into the marinade. Cover, and refrigerate, turning occasionally, for 8 hours or overnight.

2. Preheat oven to 275 degrees F (80 degrees C). Cook ribs in marinade for 1 1/2 hours, turning occasionally to ensure even cooking.

3.Preheat grill for medium heat.

4. Lightly oil grate. Grill ribs for 15 to 20 minutes, basting with barbecue sauce, and turning frequently until nicely glazed.

Easy Pulled Pork (Cafe Rio salad)

While living in Salt Lake City, Utah, Kelly discovered the recipe to one of his favorite meals at Cafe Rio. This recipe is one of our all time favorites .









Easy Pulled Pork (Cafe Rio Salad)

Place a large Pork Roast (5-8 pounds) in a slow cooker for around 12 hours on slow (we poured 2 cans of coke around the roast). Cool and then start pulling the meat into shreds from the fat and bone. Place the meat back into the slow cooker and pour 1 Jar (medium size) favorite salsa and one cup of brown sugar over the meat and stir. I cooked for another 3-4 hours on slow. The meat will be sweet.

While the meat is cooking make the tomatillo dressing and put into the frig to keep cool.

Place the following in a blender:
3 fresh tomatillos, cut into quarters
juice of 1/2 lime
1/2 cup buttermilk (or make w/dry buttermilk mix)
1/2 cup mayonnaise
1/2 cup sour cream
1 package of dry Ranch Buttermilk Dressing Mix
1 cup fresh cilantro (abt. one bunch)
5 stalks (1/2 bunch) of green onions w/ends
2 cloves crushed garlic
1/2 to 3/4 tsp. salt
1/4 tsp. crushed cayenne pepper


To make the salad. Place a tortilla in a hot pan and top with cheese. When the cheese melts place the tortilla in a bowl/plate. Take meat from juice and serve on top of tortilla with:


Lots of lettuce, beans ('Black or Pinto?"), pico de gillo, cheese, avocados (or guac), sour cream, Parmesan crumbles, tortilla chip strips, & cilantro! ...( or any of your favorite taco salad condiments).

Delicious...... We will be having leftovers tonight.