Pistachio Cranberry Goat Cheese Stuffed Pork Tenderloin

Last Sunday, Brady made a stuffed pork tenderloin for our pre-Oscars dinner. It was absolutely delicious. Brady loves pork tenderloin and I think everything tastes good with creamy goat cheese added to it so it was a win win. This is also a faux fancy recipe because the ingredient list is short, it doesn't take long to prepare, but the end result is something that you could easily serve to company and they would be impressed.

 Pistachio Cranberry Goat Cheese Stuffed Pork Tenderloin

Prep Time: 20 minutes
Cook Time: 20 minutes

3/4 c. raw unsalted shelled pistachios
1/4 c. dried cranberries
1 clove garlic, minced
4 ounces goat cheese
salt and pepper
1 1/2 to 2 pound pork tenderloin
2 T. olive oil

Preheat oven to 350.

Toast 1/4 cup pistachios in a small skillet over medium high heat until slightly toasted, about 3 minutes. Side aside. Meanwhile, grind the remaining 1/2 c. pistachios in a food processor. Pour onto a plate and set aside.

Put the toasted pistachios into the food processor along with the cranberries and garlic. Pulse until the mixture is evenly grown. Add the goat cheese and pulse to combine.

Butterfly the pork tenderloin. Sprinkle the inside of the meat with salt and pepper. Spread the pistachio/cranberry/goat cheese mixture evening on the inside of the meat. Roll the tenderloin lengthwise and tie with butcher's string at about 2 inch intervals. Roll the tied tenderloin in the ground pistachios, pressing the pistachios onto the meat, until fully coated.

Heat the oil in an oven proof skillet. Place the tenderloin in the skillet and sear on all side 1-2 minutes or until browned. Place the skilled in the oven and cook for 15-20 minutes or until the inside of the pork is cooked through.

Remove from the oven, place the tenderloin on a cutting board and let rest for 10 minutes before slicing and serving.

Pasta with Braised Pork and Red Wine

Before the holidays Andrew Zimmern posted the below recipe on Twitter. Brady forwarded the recipe to me and it was instantly added to the "must make soon" list. Andrew Zimmern is probably best known for his Bizarre Foods shows but there is nothing bizarre about this recipe. The ingredient list, while it appears long, is basic and the flavor that the pork gets after simmering for a couple of hours in the red wine is fantastic.

Pasta with Braised Pork and Red Wine
*** from Andrew Zimmern's blog

Serves 6
Prep/Cook Time: 2 hours

2 T. olive oil
1/2 pound pancetta, diced
3 pounds trimmed boneless pork shoulder, cut into 1 inch chunks
salt and pepper
3 sage leaves
2 thyme sprigs
1 rosemary sprig
1 small onion, diced
1 small carrot, diced
1 celery rib, diced
1 leek, white and green parts only, diced
4 garlic cloves, diced
2 c. chicken stock
2 c. dry red wine
1 14oz can of tomato puree
1 pound tubular pasta such as Ziti
freshly grated Parmesan, for serving

In a large dutch oven or cast iron pan, heat the olive oil. Add the pancetta and cook over moderate heat until the fat has rendered, about 6 minutes. Transfer the pancetta to a medium bowl.

Season the pork with salt and pepper and add half of it to the pan. Cook over moderately high heat until richly browned all over, about 5 minutes. Transfer the pork to the bowl with the pancetta. Repeat with remaining pork.

Add the herbs to the pan along with the onion, carrot, celery, leek and garlic and cook, stirring, until the onion is translucent, about 2 minutes. Stir in the wine, scraping up any browned bits on the bottom of the pan and bring to a boil. Return the pancetta and pork shoulder to the pan and simmer over moderately low heat until liquid is almost fully evaporated, about 10 minutes. Add the stock and tomato puree and return to a boil. Cover and simmer the sauce over moderately low heat for 1 hour, until the meat is very tender.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain. Skim the fat from the surface of the sauce and discard the herb stems. Season the sauce with salt and pepper. Add the pasta and toss until well-coated. Serve with grated cheese.

Rosemary and Garlic Pork Roast

Sunday is the perfect day for cooking a comforting meal that requires a little more time than most weeknights allow. I love to cook a more hearty home-style meal on Sunday nights to gear us up for a busy work week.  Right before the holidays I made the below pork roast. Despite the minimal ingredients that went into the dish the flavor in the pork was fantastic. 

A a side note, the below rosemary garlic marinade works great on grilled pork tenderloin as well. I tested it out while in Florida over Christmas and the grilled pork was a big hit.

Rosemary and Garlic Pork Roast
Adapted from Jo Cooks

Serves 4
Prep Time: 5 minutes
Cook Time: 2 1/2 hours

3 lb pork loin
1/8 cup olive oil
4 cloves garlic minced
4 cloves garlic cut in half
1/2 tsp chili flakes
1 tbsp dry rosemary
salt and pepper to taste

Preheat the oven to 375 F degrees.

In a small bowl mix the olive oil, minced garlic, chili flakes, rosemary, and the salt and pepper.

Cut small slits in the meat and stuff them with the garlic halves. Place the pork loin in a roasting pan covered with a little olive oil. Rub the pork with the olive oil/rosemary rub thoroughly.

Cover the roasting pan with aluminum foil. Bake the pork loin in the oven with the aluminum foil for 45 minutes then remove the foil and continue baking for another 45 minutes.

Remove meat from the oven and place the pork on a cutting board. Cover the meat completely with aluminum foil and let it rest for about 15 minutes before cutting it and serving it.

Rye-Stuffed Pork Chops with Apple Thyme Pan Sauce

Brady made the best dinner last week. It had been a busy day and it was so nice to have a hot meal and glass of wine waiting for me when I got home. The best part was, the recipe Brady made was one that I have been wanting to make for him for the longest time. I loved the flavor of the apple and the thyme and the dish seemed perfect for our fall like weather. Plus, you really can't go wrong with stuffing!

Rye-Stuffed Pork Chops with Apple Thyme Pan Sauce

*** adapted from A Sweet Pea Chef

Serves 2

For the stuffing:
2 T. butter, seperated
2 slices Rye bread, diced
1/4 c. onion, diced
1/4 c. celery, diced
1/4 c. dried apples, diced
1 tsp. minced fresh thyme
1/4 c. chicken broth
1 T. apple cider vinegar
salt and pepper

For the chops:
2 boneless pork chops, butterflied
1 T. olive oil
salt and pepper

For the pan sauce:
1 T. butter
2 T. shallots, minced
1 tsp. flour
1/4 c. apple juice
1/4 c. dry white wine
1 tsp. apple cider vinegar
1 T. fresh thyme leaves, chopped
salt and pepper

Preheat the oven to 400.

Toast the bread in 1 T. butter in a large saucepan over medium high heat. Once the bread is crispy transfer it to a bowl and then return the pan to the stove. Saute the onion, celery, and apples in the remaining 1 T. butter until soft. Stir in the thyme. Add the vegetables to the bread cubes. Stir in the broth, vinegar, and salt and pepper.

Fill the pocked of the butterflied pork chop with the bread mixture. You may have some leftover stuffing. Use toothpicks to hold the chops together if needed. Saute the chops in olive oil over medium-high heat until brown on one side, about 4 minutes. Carefully turn the chops over and add any extra stuffing to the pan. Transfer the pan to the oven and bake about 8 minutes, When the chops are done, remove them and the remaining stuffing from the pan and set aside.

While the pork chops are resting, saute the shallots and 1 T. butter in the same skillet over medium heat. Add flour and cook 1 minute. Deglaze the pan with the apple juice, wine and vinegar. Simmer until the sauce begins to thicken, 2-3 minutes. Stir in the thyme, salt and pepper and then drizzle the sauce over the pork chops.

Pork Chops with Balsamic-Honey Glaze

The past few weeks have been busy and our dinners have therefore ended up being pretty simple. Sundays dinner of pork chops with a balsamic-honey glaze was no exception. I came across the recipe awhile back in one of those "Eat This, Not That" cookbooks. I love browsing through those cookbooks at the bookstore! They are full of simple and healthy versions of restaurant food. This recipe is low in fat and calories but you'd never know it!

Pork Chops with Balsamic-Honey Glaze
from "Eat This, Not That" Cookbook

1/4 cup balsamic vinegar
2 T. butter
2 T. honey
1 tsp chopped fresh rosemary
1/4 tsp red pepper flakes
4 thick-cut pork chops
salt and pepper

In a small saucepan, cook the balsamic vinegar, butter, honey, rosemary, and pepper flakes over medium heat. When the butter has melted and the mixture starts to bubble remove the the sauce from the heat.

Prepare a grill or grill pan. Transfer a little of the balsamic glaze to a small bowl and set aside. Season the pork with salt and pepper and brush with the remaining glaze. Place the pork on a medium-hot grill and cook for 4-5 minutes on each side, depending on thickness. Remove the chops and drizzle with the remaining sauce prior to serving.

Shrimp Kabobs

Brady and I went to Kansas City a couple of weeks ago to visit my family and friends and go to the Royals vs. Twins game. On Sunday before we headed back to Chicago my mom and dad made us a great lunch. My dad grilled pork steaks (a family favorite) and my brother and I made shrimp kabobs. My brother came up with these kabobs and they are awesome. I love the combo of sweet and spicy and they are incredibly easy to make.

Shrimp Kabobs

Serves 4
1 pound uncooked shrimp, shellled and deveined
1 package of andouille sausage
2-3 large jalapeno peppers
2 cups cubed fresh pineapple

Heat a grill over medium high heat. Once the grill is hot, put the andouille sausage on the grill for about 5 minutes then set aside to cool slightly. Once cooled enough to touch, slice into 1 inch thick pieces.

Next, cut the top off the jalapeno peppers and use a small paring knife to cut out the seeds inside. Then slice the pepper into 1 inch thick rings.

To assemble the kababs, thread a piece of shrimp, a piece of sausage, a pepper ring, and then a piece of pineapple through the skewer. Repeat two or three times for each kabob.

Grill the kabobs for about 4 minutes on each side.

** If using wooden skewers, soak the skewers in a bowl of water for about 15 minutes prior to assembling the kabobs. This will keep them from burning on the grill.

Sweet Tea Braised Pork Shoulder with Cornbread Stuffing

I don't think I can say enough about how great this recipe is. Instead of telling you the details about why I made it, how I made it, etc, I think it's better to just answer a few possible questions. Yes, this recipe is as good as the title sounds. No, it's not nearly as hard or labor intensive as one might think. Yes, it requires a little time but it's so worth it. Yes, you need to make this dish!!

Sweet Tea Braised Pork Shoulder with Cornbread Stuffing

Serves 4-6
Prep/Cook Time: 4 hours

Sweet Tea Braised Pork Shoulder
2.5 pound boneless pork shoulder
3 carrots, peeled and cut into 3 large pieces
3 celery ribs, cut into 3 large pieces
1 onion, cut into large pieces
64 ounces sweet tea

Cornbread Stuffing
1 package of Jiffy cornbread mix
1 egg
1/2 cup milk
2 spicy chicken sausage links, chopped
2 poblano peppers, roasted, seeded and chopped
1 celery rib, chopped
1/4 onion, chopped
1 1/2 cup chicken broth
1 egg
salt and pepoer

For the braised pork:
Preheat the oven to 350 degrees. Place the pork shoulder in a dutch oven and arrange the carrots, celery, and onion around it. Pour the sweet tea over it. I only used about 3/4 of the bottle. Braise the pork in the oven for 3 1/2 to 4 hours or until the the meat falls apart easily.

When the meat is done, strain out the vegetables and discard. Set the meat aside and heat the braising liquid over medium-high heat until slightly thickened. Serve the sauce on the side or drizzle over the pork.

For the cornbread stuffing:
In a small bowl, combine the Jiffy mix, egg, and milk. Stir until combined and then pour into a well greased baking dish or cake pan. Cook according to the package directions. Let cool.

Meanwhile, heat a large skillet over medium-high heat. Add a little olive oil and then saute the onions and celery until softened, about 5 minutes. Add in the chopped chicken sausage and saute an additional 3 minutes or until the chicken sausage starts to brown.

Cut up the cornbread into small pieces and then crumble up the cornbread in a large mixing bowl. Add in the onion mixture, chicken broth, and an egg. Stir to combine and season with salt and pepper. Spray the dish that the cornbread was cooked in with a little more cooking spray and then pour in the cornbread mixture. Bake at 350 for 30 minutes (this can be done the last 30 minutes when the pork is cooking).

Paula Deen's Pulled Pork

Last weekend I made pulled pork for Brady as he geared up for his big test. I wanted to make something that would last all week and be easy for him to reheat when he got home from studying. I have a go-to recipe for pulled pork but I felt like trying something new. I came across the following pulled pork recipe and loved how it turned out. It's nice to have an alternative to my normal barbeque sauce based pulled pork and it's a recipe that is super simple. Put everything in the slow cooker, set it for 8 hours, and you are good to go. This recipe also get's a huge plus because it has to be the only Paula Deen recipe that doesn't involve butter or oil!

Paula Deen's Pulled Pork

Serves 8-10
Prep/Cook Time: 8 1/2 hours

1 1/2 Tbsp salt
1 1/2 Tbsp freshly ground black pepper
2 Tbsp brown sugar
2 Tbsp paprika
1/2 Tbsp cayenne pepper
4 pound shoulder pork roast (aka Boston Butt roast)
2 cups apple juice
1 cup apple cider vinegar
2 Tbsp Worcestershire
1/2 Tbsp liquid smoke
1/2 Tbsp garlic powder
8 hamburger buns or large rolls
1 1/4 cups bbq sauce

In a small bowl, whisk together the salt, pepper, brown sugar, paprika, and cayenne pepper.  Place pork in a slow cooker and rub entire roast with dry rub mixture, pressing mixture into the roast. 

In a medium mixing bowl, combine apple juice, apple cider vinegar, Worcestershire, liquid smoke and garlic powder. Pour several tablespoons of the apple juice mixture over the top of the roast, then pour remaining mixture on the side of the roast.  Cover slow cooker with lid and cook on low heat 8 - 10 hours.  Remove roast from slow cooker and shred.  Return shredded pork to slow cooker (in broth) and allow to cook 30 more minutes.  Ladle out majority of the broth (leave about 1/2 - 3/4 cup) and pour in barbecue sauce and stir.  Serve warm, on toasted hamburger buns or rolls.

Rosemary Garlic Pork Chops

The past couple of weeks have seemed busier than normal. I haven't spent as much time in the kitchen as I normally do and I feel like most of meals have been quick one's on the go. I can only do quickie meals for so long though. I miss cooking and I miss actually sitting down and enjoying my dinner. Last week, I made rosemary and garlic coated pork chops for Brady and I. Minimal ingredients and quick preparation sold me on the recipe. These were super simple and full of flavor.While the pork chops are in the oven saute some fresh green beans or asparagus and you've got yourself a perfect healthy weeknight meal in under 20 minutes!


Rosemary Garlic Pork Chops
** adapted from Cooking on the Weekends

Serves 2
Prep/Cook Time: 20 minutes

2 bone-in pork chops
2 T. minced garlic
2 teaspoons grated Parmesan cheese
2 teaspoons chopped fresh rosemary
salt and pepper

Preheat the oven to 375.

Combine the minced garlic, grated Parmesan, and rosemary in a small bowl.

Heat a grill pan or large skillet over medium high heat. Add a teaspoon of olive oil and swirl to coat the bottom of the pan. Meanwhile, season the pork chops with salt and pepper. Use a spoon to press some of the garlic coating on to each of the pork chops. When the pan is hot, add the pork chops. Cook for 2 minutes, drizzle a little olive oil on the pork chops, and then flip them over. Press on the remaining garlic coating to the other side of the pork chops and cook for another 2 minutes.

Remove the skillet from the stove and place in the oven for 8-10 minutes or until the pork reaches an internal temp of 145 degrees. Remove the pork chops from the oven and let sit for 10 minutes before serving.

Parmesan and Sage Crusted Pork Chops

The following recipe is going to be my new go-to pork chop recipe. Brady absolutely loved these pork chops and I couldn't agree more. Not only do they taste great, but this recipe is healthy and takes almost no time to prepare. Searing the pork chops on both sides and then finishing them in the oven is definitely the secret. A few minutes in the oven really seals in the flavor and keeps the pork from getting chewy. I served the pork chops with polenta and roasted cauliflower with rosemary and olives, two more great recipes that I will be sharing shortly.

Parmesan and Sage Crusted Pork Chops
** adapted from Cooking Light

Serves 4 but can easily be halved
Prep/Cook Time: 20 minutes

1/2 cup Panko
1/4 cup Parmesan cheese, shredded
1 T. fresh sage, chopped
1/4 tsp salt
1/4 tsp pepper
1/4 c. flour
1 T. Dijon mustard
2 egg whites
4 boneless thin-cut pork chops (you could also use regular boneless pork chops and just pound them out thin)
1 T. olive oil

Preheat oven to 375. Combine Panko, Parmesan, sage, salt, and pepper in a shallow bowl. Place flour in another shallow bowl. Combine mustard and egg whites in another shallow bowl.

Working with one pork chop at a time, dredge pork in flour, shaking off any excess. Dip pork into egg white mixture and then coat pork completely with breadcrumb mixture. Set aside. Repeat procedure with remaining pork chops.

 Heat a large nonstick skillet over medium heat. Add oil to pan, swirling to coat. Add pork; cook 2 minutes on each side or until browned. Put the skillet in the oven for 6-8 minutes or until pork chops are done.

Bourbon Glazed Pork Chops

I think the below recipe might be Paula Deen's one and only healthy recipe. Anyone who has ever made a Paula recipe (or just watched her cooking show) knows that she loves butter, cream, oil and more butter. Brady made these bourbon glazed pork chops this week and not only were they shockingly healthy but they were super easy and tasted great. I believe that Brady even deemed this his new favorite pork chop recipe. We served the pork chops with a great roasted cauliflower side dish which has definitely taken the title of my new favorite cauliflower recipe :)

Bourbon Glazed Pork Chops
** from Food Network, recipe by Paula Deen

Serves 2
Prep/Cook Time: 30 minutes

2 T. Dijon mustard
1 tsp. packed dark brown sugar
1 T. bourbon
2 center cut boneless pork chops
1 clove garlic, minced
salt
pepper
garlic powder

Preheat oven to 450.

In a small bowl, combine a little bit of salt, pepper and garlic powder. Set aside.

In another small bowl, combine the mustard, brown sugar, and bourbon. Rub the pork chops with the minced garlic, the salt/pepper/garlic seasoning, and half of the glaze.

Heat a large grill pan over medium high heat. Coat with cooking spray. Place the chops on the grill. Grill about 4 minutes on each side and then move the pan to the oven to finish cooking the chops for an additional 5-7 minutes (or until no longer pink). Top the pork chops with the remaining glaze before serving.

Blue Cheese Stuffed Pork Chops with Pears

The below is a great fall pork chop recipe that I came across in this month's Cooking Light magazine. I loved how the blue cheese and pears added to the flavor of the pork. Unfortunately I didn't cook the pork as well as I could have. As I have mentioned in the past, cooking pork can be difficult (at least in my opinion). I like cooking the pork chops on the stove first and then finishing them in the oven but I could have kept mine in the oven a few extra minutes. Our pork was a little on the pink side and had to be reheated. Reheating aside, I really liked the dish and it was incredibly quick to make.

Blue Cheese Stuffed Pork Chops with Pears
** adapted from Cooking Light

Serves 2
Prep/Cook Time: 20 minutes

2 (4 ounce) boneless butterflied pork chops
1/4 c. crumbled blue cheese
salt and pepper
1 tsp olive oil
1 tsp butter
1 pear, cored and thinly sliced

Preheat oven to 375 degrees. Stuff 2 tablespoons crumbled blue cheese into each pork chop pocket. Sprinkle a little salt and pepper evenly over both sides of pork. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add pork to pan and sauté for 4 minutes on each side. Put the skillet in the oven and bake for about 5-6 minutes. Remove pork from pan, and let stand for 5 minutes.

Melt butter in pan; swirl to coat. Add pear; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sauté 4 minutes or until lightly browned, stirring occasionally. Serve with pork.

Pork Chops with Mushrooms and Shallots

I made the below pork chop recipe for Brady over Labor Day weekend and it was a huge hit. Brady's a big fan of pork chops but I never seem to think of making them. When I've made pork chops in the past, I've been afraid that I was going to overcook the pork but the below cooking method helps keep them from drying out. Plus, you can set the cooked pork chops aside, tented with a little foil, while you prepare the sauce and that allows the juices to settle in the meat, making them extra flavorful. I served the pork chops with roasted vegetables which made for a perfect simple and healthy dinner.

Pork Chops with Mushrooms and Shallots
** adapted from Skinny Taste.com

Serves 2
Prep/Cook Time: 25 minutes

1 tsp butter
2 pork line chops (with bone), 1 inch thick, trim all fat
1/2 tsp salt
fresh ground pepper
3 shallots, thinly sliced
1 c. fat free chicken broth
10 oz. sliced baby bella mushrooms
1 T. dijon mustard
2 T. chopped parsley

Preheat oven to 375.

In a large skillet, heat the butter over medium heat. Season pork with salt and pepper and add the pork to the skillet. Saute for 5 minutes, turn and cook for an additional 5 minutes. Put the skillet in the oven and cook the pork for an addition 5 minutes or until done. Remove cooked pork chops from the skillet; set aside and keep warm.

Add shallots to the skillet and cook until soft, about 3 minutes. Add the stock to deglaze the pan and stir in the mustard, 1 T. parsley, and mushrooms. Season the sauce with salt and pepper and cook about 3 minutes. Put the chops on a platter and pour the mushroom sauce over the meat, top with remaining parsley.

Grilled Pork Tenderloin with Nectarine and Corn Salsa

Pork tenderloin on the grill makes me think of summer. I recall many Sunday afternoons where my dad was manning the grill and my mom and I were inside making side dishes (my brother most likely keeping my dad company with a beer in hand). Considering grilled pork tenderloin was a staple for the Bower family during  summer months you would have thought I made it here all the time. Surprisingly, I have actually never tried grilling a pork tenderloin myself... until now. I am proud to say that this past weekend Brady and I successfully grilled our first pork tenderloin! My dad should be proud :)

I tried a grilled pork tenderloin dish similar to the recipe below at a friends going away party last summer and I've been wanting to recreate it ever since. I love how well the nectarine and corn salsa pairs with the pork. I typically cheat and buy the pre-marinated pork tenderloin but I thought the spice rub gave the pork great flavor and making it was about as simple as it gets. This is a great healthy dish, perfect for summer and entertaining.

Grilled Pork Tenderloin with Nectarine and Corn Salsa
** adapted from Cooks Illustrated

Serves 2-3

Pork Tenderloin
1 T. brown sugar
1 tsp sweet paprika
1 tsp salt
1/2 tsp chipotle chili powder
1/2 tsp allspice
1 Ib pork tenderloin

Nectarine and Corn Salsa
2 ripe nectarines, pitted and diced
1 ear of corn, husks and silk removed, kernels cut from cob
1/2 small shallot, minced
1 small jalapeno pepper, seeds removed and minced
2 T. lime juice
1/2 tsp salt
sugar (if needed)
1 T. fresh chives, chopped

For the pork, combine brown sugar through allspice in small bowl. Rub the dry mixture all over the pork tenderloin. Wrap tightly in plastic wrap and refrigerate for at least an hour.

Grill the pork over medium heat until it reaches an internal temperature of 145. Transfer the meat to a plate or cutting board, cover with aluminum foil and let rest for 10 minutes before slicing.

For the nectarine and corn salsa, combine all ingredients except the chives in a mixing bowl. Let stand at room temperature for 15 to 30 minutes. Stir in chives before serving.

After pork has rested, slice the pork and serve with the nectarine and corn salsa.

Easy Pulled Pork

I love a good pulled pork sandwich.  I had never even thought to make my own until my friend Kirsten invited me over for homemade pulled pork sandwiches a few years back. They were delicious and it turns out incredibly easy to make. I make this recipe quite frequently because it is perfect for a crowd or multiple dinners plus it requires very little ingredients and effort. I have passed this recipe on to numerous people and it always gets great reviews.

Thanks Kirsten for sharing your recipe :)

Hopefully the last of the camera phone pictures!

Crock Pot Pulled Pork

Serves 6
Prep/Cook Time: 8 hr on LOW

1 pound pork tenderloin
1 cup barbeque sauce
1 cup chili sauce
1 small can crushed pineapple with juice

Place the pork tenderloin in a large crockpot. Add the barbeque sauce, chili sauce and crushed pineapple with juice to the crockpot. Stir and make sure the pork is well covered. Set the crockpot to LOW and cook for 8 hours. After the 8 hours use the back of two forks to shred the pork.

Apricot Glazed Pork Tenderloin

I have said this before but I love the convenience of a crock pot. This week I bought a pork tenderloin and planned to roast it for dinner. As I looked through recipes I realized that I wouldn't be home till 8pm and at that point I wasn't going to want to cook dinner. I decided to switch gears and began searching for a good crock pot recipe. I came across this recipe on Paula Deen's website and to my surprise it was actually healthy.  Anything that Paula makes I expect to be full of butter and oil but this dish has vegetables and no butter!! I thought it turned out great and was super simple. I threw everything in the crock pot in the afternoon and by 8pm I had a delicious hot meal!

Picture courtesy of  Paula Deen's website- my picture didn't turn out

Apricot Glazed Pork Tenderloin
** from www.pauladeen.com
print recipe

Serves 4-6
Prep Time: 5 minutes
Cook Time: 6-7 hours

1 (2 pound) pork tenderloin
2 cups baby carrots
1 medium red onion, thickly sliced
1 cup chicken stock
1 (18 ounce) jar apricot preserves (I used sugar free)
2 tablespoons Dijon mustard
1 tablespoon fresh thyme leaves
Salt and pepper

Line the bottom of the crock pot with carrots and onions. Season pork with salt and pepper and place on top of the carrots and onions.

In a medium mixing bowl, mix stock, apricot preserves, mustard and thyme. Salt and pepper to taste.

Pour glaze over the pork tenderloin. Cover and cook on LOW for 6-7 hours, or until tender.

Apple Cider Braised Pork Shoulder

I have been wanting to make this recipe for Apple Cider Braised Pork for a very long time. My mom and I went to a Chopping Block class two years ago and this was one of the dishes that we made. My mom has made it for company on numerous occasions and it's always a huge hit. I finally made it this past weekend and I can't believe it took me this long, it is so good and incredibly easy.

I think a lot of people are scared by the word braising. It sounds complicated and one might think it requires a lot of cooking experience. The only thing that it requires is a little extra time, so perfect for a weekend meal. The great thing is that most braised dishes take a cheap cut of meat which gets incredibly tender after a few hours of cooking in the braising liquid.

I served the pork with a root vegetable smash and a great winter salad that Brady found. The pork recipe makes a lot but the leftovers are just as good the next day and I am guessing that most people eating this dish will go for seconds, I know we did!

Apple Cider Braised Pork Shoulder
** recipe from The Chopping Block
print recipe

Serves: 6
Prep/Cook Time: 2 1/2 hours

3 pounds pork shoulder, cut into 2 inch pieces
salt and pepper
2 T. grapeseed oil (I would suggest investing in this because it has a higher heat factor that regular evoo)
1 onion, sliced
1 c. hard apple cider, I used Woodchuck Amber
1 c. apple cider
1 c. chicken stock
1 T. rosemary, chopped

Heat a heavy dutch oven over medium high heat and add oil. Season the pork with salt and pepper. In a couple of batches, sear the pork on all sides until golden brown. Remove the pork from the pan and set aside. Reduce the heat to medium and saute the onions until lightly caramelized. Add the garlic and cook an additional minute. Deglaze the pan with the ciders and reduce by half. Add the stock and pork to the pan and bring to a boil. Reduce the heat to a simmer and cook covered until the pork is fork tender, about 2 hours. Season to taste with salt and pepper and garnish with rosemary.

Root Vegetable Smash
** recipe from The Chopping Block
print recipe

Serves: 8 (you can easily halve this, I did and it turned out great)
Prep/Cook Time: 30 minutes

1 pound sweet potatoes, peeled and quartered
1 pound rutabaga, peeled and cut into a large dice
1 pound turnips, peeled and quartered
1 T. sea salt
1 stick unsalted butter
1-2 cups milk (I used skim)
salt and pepper to taste

Place the sweet potatoes, rutabaga and turnips in a large pot of salted water, bring to a boil. Reduce the heat and simmer until the root vegetables are tender when pierced with a knife.

Drain vegetables thoroughly and return to pot. Add butter and mash partially with a potato masher or immersion blender. Add milk 1/2 cup at a time and continue mashing until desired consistency is reached. Season with salt and pepper.

See link for the salad we made, http://www.grouprecipes.com/27761/goat-cheese-and-apple-salad.html

Pozole Verde (Tomatillo and Hominy Braised Pork)

Recently my brother and I took a cooking class at the Chopping Block.  The Chopping Block offers two types of classes, Hands-On or Demonstration.  We opted for the demonstration class so we could relax with a drink while the demonstrating chef prepared the food for us.  I really like this option because in watching the chef I can pay more attention to what they are doing, ask questions about the products and techniques and just enjoy a night out of the kitchen!

We took the Slow Cooking class which was great because all of the recipes could be used in a crock pot for all day cooking or on the stove on low for a few hours.  The Pozole Verde was by far my favorite dish.  It was hearty and perfect for a cold winter night. The demonstrating chef showed us how to make this on the stove using a Le Creuset pot but also said that the recipe would work in a crock pot for 8 hours.  I like the idea of using the crockpot but there is definitly some prep work beforehand, this is not one of those dishes where you can toss everything in to the crock pot, turn it on and 8 hours later you are ready to go.

I made this dish last Sunday, opting for the stovetop version. I can't imagine spending $200 on Le Creuset so I used my fake Le Creuset pot from Marshalls and it turned out great!  My only problem with the dish was that there could have been more sauce. When we had the dish at the Chopping Block it was a bit soupier so I have slightly modified the directions so you have a little more sauce. 

Pozole Verde (Tomatillo and Hominy Braised Pork)
** modified from the Chopping Block Cooking School
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Serves 4-6
Prep Time: 40 minutes
Cook Time: 2 hours, 40 minutes or up to 8 hours in a crockpot

For the Sauce
3small onions
3 garlic cloves
1 1/2 pounds fresh tomatillos, husks removed and rinsed
1 to 2 jalapeno's, quartered (leave the seeds in if you want more spice)

2 T. grapeseed oil (or canola oil) ** Don't use olive oil because you need an oil with a larger heat factor
2 pounds pork shoulder or butt, cut into 2 inch cubes (I had the butcher do this for me)
salt and pepper
1 tsp cumin

2 poblano peppers, roasted and cut into strips
1 28 oz. can hominy, drained
1/2 c. cilantro, roughly chopped
salt and pepper

To prepare the sauce set the broiler on high. Place onions, garlic, tomatillos, and jalapeno peppers on a baking sheet. Place under the broiler and cook, turning occasionally until nicely charred, about 6 minutes.  Remove the tray from the oven and transfer items to a blender and puree until smooth.  Set the sauce aside.

To prepare the pork, heat a heavy pot over medium high heat and add oil (just enough to cover the bottom).  Season pork with salt and pepper and sear on all sides until golden brown. Once brown remove pork from the pan and set aside. You may need to do this in multiple batches because you don't want to overcrowd the meet, I did three batches.

Once the meat has all been seared, reduce the heat to medium low and deglaze the pan with the tomatillos sauce, scraping up any bits of pork. Stir in the cumin and then add the pork back to the meat. Allow to cook on medium low for 2 hours.  Or if you were using this crock pot, this is the point where you would add everything to the crockpot and set on low for 6-8 hours.

To roast the pobablo peppers, set the oven to broil.  Cut the poblano peppers in half and place on a baking sheet.  Broil the peppers until slightly charred, about 6 minutes.  Place the peppers in a paper bag for 10 minutes and then take them out and remove the skin.  Cut the peppers into strips and set aside.

After 2 hours, or a 1/2 hour before serving if using the crock pot method, add the hominy and poblano peppers. Right before serving fold in cilantro and season with salt and pepper to taste.

Pomegranate-Ginger Pork Chops

I'm shocked I am just now posting a pork chop recipe.  Not only are pork chops healthy, but they are great for weeknight dinners because of the short cooking time and are incredibly cheap.  Brady (a huge fan of pork chops) recently found this recipe on We Are Not Martha and not only was the dish a success but the recipe provided some much needed instruction on how to remove pomegranate seeds.  

Last week when I made the Pomegranate White Chocolate Chip cookies I could have really used the instructions that We Are Not Martha provided on how to remove the pomegranate seeds.  My kitchen honestly looked like a crime scene, and the white sweatshirt I was wearing (not smart on my part) did not fare well.  To view the instructions click here.

Pomegranate-Ginger Pork Chops
** modified from We Are Not Martha
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Serves 3
Prep/Cook Time: 20 minutes

4 oz POM juice
1/2 c. sugar
1 T. cornstarch
1 tsp red pepper flakes
3 T. light soy sauce
3 tsp ginger, minced
3 tsp garlic (3 cloves), minced
3 boneless pork chops
1/2 fresh pomegranate, opened with seeds removed

Over medium heat, mix POM juice, sugar, cornstarch and red pepper flakes in a medium size saucepan. Simmer over medium heat until a thick syrup forms (about 10 minutes). Set the syrup aside.

In a small bowl, mix together the soy sauce, ginger, and garlic and set aside. Open the pomegranate and remove seeds (use the instructions provided above). 

Add some olive oil to a medium size skillet and heat on medium-high.  Add the pork chops and spoon half of the soy-garlic-ginger mixture on top of each.  Cook for about 4 minutes. Then flip and spoon the remaining sauce over each pork chop.  Cook for another 4 minutes. Remove the pork chops from the skillet.  Turn off the heat and add the syrup mixture to the skillet, stir for a couple of minutes to thicken and scrape up any pork bits.

Spoon the syrup over each of pork chop (you'll have more sauce then you probably need) and sprinkle some pomegranate seeds on top.

Sweet & Sour Pork

Stir fry is a great dinner option because it's fast, healthy and always satisfying.  There isn't much to the stir fry I typically make: pieces of cut up chicken, frozen stir fry vegetables from Costco and House of Tsang Szachuan Spicy Stir Fry Sauce.  Pretty simple, basically a step above dialing for take out.  I have collected numerous recipes for Chinese take-out inspired dishes and have all of the standard sauce ingredients, I really don't have an excuse but pure laziness. 

Last week Brady found a recipe for Sweet & Sour Pork on Handle the Heat. It sounded great and I was very excited to make a stir fry dish that didn't involve frozen vegetables and jarred sauce.  We gave it a try on Friday night and it was great!  I loved the flavor that the Chinese Five Spice brought to the dish, I had never used this before and it was a great addition.  The sweetness of the pineapple went perfectly with the pork and this honestly tasted like a dish that you would get at a good Chinese restaurant. 

Sweet & Sour Pork
** adapted from Food Revolution by Jamie Oliver
printable recipe

Serves 2
Prep/Cook Time: 25 minutes
Sea salt and freshly ground black pepper
1 c. long-grain or basmati rice
½ pound pork tenderloin
1 small red onion
1 red or yellow bell pepper (or ½ of each)
A thumb-sized piece of fresh root ginger
2 cloves of garlic
½ - 1 fresh red chile or jalepeno pepper
a small bunch of fresh cilantro
peanut or vegetable oil
1 heaped teaspoon five-spice powder
1 teaspoon cornstarch
2-3 tablespoons soy sauce
1 8-ounce can of pineapple chunks
2 tablespoons balsamic vinegar
2 teaspoons sesame seeds

Bring a pan of salted water to a boil and add the rice. Cook according to package directions. Drain the water and cover to keep warm until needed.

Meanwhile, halve the pork tenderloin and cut into ¾ inch cubes. Peel and halve the red onion, then dice into ¾ inch cubes. Halve the bell pepper, seed, and cut into ¾ inch cubes. Peel and finely slice the ginger and garlic. Finely slice the chile. Chop the cilantro and set aside.

Preheat a wok or large frying pan on high heat and once it’s very hot, add enough oil to coat the pan (a couple teaspoons should do) and swirl it around. Add the pork and five-spice powder and stir. Cook for a few minutes until browned, then transfer to a bowl using a slotted spoon.

Carefully give the wok or pan a quick wipe with a ball of paper towels and return to the heat. When it’s really hot, add more oil (another teaspoon should do) and all the chopped ingredients. Stir everything together and cook for 2 minutes. Stir in the cornstarch and 2 tablespoons of soy sauce. Let everything cook for 30 to 40 seconds, then add the pineapple chunks with their juice, the browned pork and balsamic vinegar. Season with black pepper and a little more soy sauce, if needed.  Break open a piece of the pork, check to see if it’s cooked through, and remove from the heat. Reduce the sauce to a gravy-like consistency by cooking for a few minutes more.

To serve the stirfry, divide the rice between two bowls or plates. Spoon the pork, veggies, and sauce over the top and sprinkle with the sesame seeds and reserved cilantro leaves.