Balsamic and Herb Pork Tenderloin

 

Ingredients:

2 pounds pork tenderloin

2 tablespoons balsamic vinegar (I used light balsamic, lemon-infused.)

2 tablespoons dijon mustard

1 tablespoon brown sugar

1 tablespoon olive oil

5-6 frozen garlic cubes

1/3 cup fresh basil, chopped

1/4 cup fresh Italian parsley, chopped

salt and pepper

Directions:

1.  Trim fat from tenderloins.  Rinse and pat dry, and place in a gallon Ziploc bag.

2.  In a bowl, mix all of the ingredients (balsamic vinegar to parsley); it will be a thick marinade.   Pour the marinade onto the tenderloins and refrigerate for a few hours or even overnight.  

3.  Preheat oven to 400 degrees; remove the pork from the refrigerator 15-30 minutes before cooking, as you want it to come to room temperature.  

4.  Sprinkle the tenderloins LIBERALLY with salt and some pinches/cracks of pepper.  

5.  Heat a skillet over medium high heat, and spray a skillet with avocado oil spray.  When meat is at room temp and skillet is nice and hot, sear on all 4 sides (about 2 minutes each side), then transfer to a foil-lined baking sheet.

6.  Bake pork for 10-12 minutes or until it reaches an internal temp of 140-145 degrees.  Remove from oven and allow to rest for 5-10 minutes (depending on your patience) before slicing.  (I like to tent mine with an additional piece of foil on top to lock in heat/juices.)

*www.lillieeatsandtells.com

Easy Peasy Carnitas

 

Ingredients:

2.5-3.5 pounds pork shoulder or butt roast (I usually get closer to 3.5 pounds because I trim a bit of the large chunks of fat before cooking and that reduces size.)

1/2 a yellow onion, thinly sliced

one packet Siete carnitas seasoning

1/2 cup Herdez salsa verde

favorite toppings 

Directions:

In a slow cooker, add the pork and top with sliced onion. Add 1/2 cup of water + 1/2 cup of salsa verde.  Cover and cook on low setting for 6-7 hours (or until tender).  

Carefully remove meat from crock pot and place in a 9x13 dish.  While separating/shredding meat, remove unwanted fat and discard.  DO NOT DISCARD cooking liquid.

To a small bowl, add 1/2 cup of cooking liquid from crock pot, and add carnitas seasoning packet.  Whisk until combined and pour on top of meat in 9x13 dish.  Stir to coat pork and mix well.  Add additional cooking liquid as needed.  Do not oversaturate. 

For crispy carnitas, broil pork the oven for 2-3 minutes or until crispy!

Serve as desired (tacos, nachos, burrito bowls)!

Easy Italian Meatballs!

Ingredients:

• 1 cup Panko breadcrumbs (I use Italian seasoned.)
• 1/3 cup milk
• 1 pound ground beef (I use 85/15.)
• 1 pound ground pork
• 4 cloves garlic, minced (or 4 frozen Dorot cubes)
• 2 eggs
• 1 cup (1 1/2 ounces) finely-grated Parmesan cheese
• 1/4 cup finely-chopped fresh Italian herbs (I used half parsley, half basil.)
• 1/4 cup grated yellow onion (I food processed frozen onion.)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried oregano
• 1 teaspoon fine sea salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes

Directions:

1. 1.  In a large mixing bowl, stir together the panko and milk until combined.  Set mixture aside to soak for 5 to 10 minutes while you prepare the other ingredients.
2. 
   
3. 2.  Combine remaining ingredients.  Add the ground beef, ground pork, garlic, eggs, Parmesan, fresh herbs, onion, and Worcestershire sauce to the (same) mixing bowl.  Sprinkle the oregano, salt, black pepper and crushed red pepper flakes evenly on top.  Use your hands to mix the ingredients until evenly combined, being careful not to over-mix the ingredients.
4. 
   
5. 3.  Chill (optional step). To make the meatballs easier to form, I recommend covering and chilling the mixture in the refrigerator for 1 hour.  If you’re pressed for time, however, you can skip this step.
6. 
   
7. 4.  If you're baking...prep oven and baking sheet.  Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper.  If you're air frying...preheat air fryer to 375.
8. 
   
9. 5.  Form the meatballs.  Using a medium cookie scoop or a spoon, scoop and roll the mixture into 2-tablespoon balls and place them on the prepared baking sheet.  (I recommend lightly greasing your hands with a bit of olive oil to prevent the mixture from sticking.)
10. 
    
11. 6.  If baking, bake for 10-12 minutes, or until an instant-read thermometer measures the internal temperature of the meatballs to be 160°F.   If air frying, LIGHTLY spritz raw meatballs with olive oil.  Bake (I use the "air crisp" setting for the same amount of time (10-12 minutes), flipping halfway.  Remove pan and transfer to a wire cooling rack.  (Instead, I like setting mine on a paper-towel lined plate to absorb grease from baking.)
12.  
13. 7.  Serve meatballs immediately and enjoy!

*www.gimmesomeoven.com

Easy, Fall off the Bone Oven-Baked Ribs

 

Low and slow cooking make these oven-baked ribs fall -off-the-bone tender. Once baked, add your favorite sweet, spicy, and/or smoky barbecue sauce to the ribs.  For the most tender ribs, be sure to remove the thin membrane covering the back of the rack. (Depending on where you have purchased ribs, this may already be done for you.) If not, instructions are in the direction section below.

This recipe calls for baby back ribs in the recipe, but other types of ribs (spareribs, country-style, St. Louis-style) will work. Cook time should be similar, but check on the ribs while they cook to see how they are progressing.

FAQ: Doubling or tripling the recipe below should not change the recipe method or bake time.  You might need to use two pans for baking.

Ingredients:

2.5-5 pounds of ribs (The amount of spice is enough for about 5 pounds.)

Favorite BBQ sauce (I use Lillie's Q Smoky BBQ Sauce, Kinders Hickory Brown Sugar, or Stubbs Sticky Sweet BBQ Sauce.)

1/4 cup brown sugar

2 teaspoons kosher salt

2 teaspoons black pepper

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground mustard

1/2 teaspoon cinnamon

1/2 teaspoon celery salt

1/4 teaspoon cayenne pepper (optional)

Directions:

How to remove membrane if it wasn't done for you:

Place the ribs meat-side down on a cutting board. Locate the thin membrane covering the rack. This membrane can be tough when cooked. To remove, use a knife to gently slide under the membrane.  Then using your fingers, pull the membrane away from the bones. If slippery or difficult to remove, use a paper towel to take hold of it and pull.

1. Combine ingredients (brown sugar to cayenne) to make spice rub.  Set aside.  Heat oven to 275°. 

2. Season both sides of the ribs with a generous amount of salt and pepper. Following, season the ribs with spice rub (both sides). Place the ribs, meat-side up, into a foil-lined, large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).

3. Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. If your ribs are on the meatier side, they'll need to bake for 3-3 ½ hours.  Smaller, less meaty ribs will take less time (2 ½ range).  (Check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.)

4. To finish, remove the ribs from the oven, discard the aluminum foil on top, and generously brush both sides with barbecue sauce.  Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.)

For later:

To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that’s been warmed over the ribs before serving.

*Spice rub: www.heygrillhey.com

*Rib directions: www.inspiredtaste.net

One Pot Sausage + Spinach Pasta

Ingredients:

• 1 package 8 oz.  Banza pasta (I used mini farfalle (bow ties)).
• 14 oz. mild Italian pork sausage (casings removed)
• 1 small sweet onion 
• 2 garlic cloves, minced (I used 2 frozen Dorot cubes.)
• 2 cups water
• 1/2 cup grated parmesan cheese (I used additional for topping!)
• 1 1/2 cups vodka sauce (I used Whole Foods 365 brand, and used closer to 1 3/4 cups.)
• 2 large handfuls fresh spinach
• 1/2 teaspoon sea salt (+ more to taste)
• 1 tablespoon olive oil

Directions:

1. (*To prepare, I roughly chopped onion and put it into my food processor to finely chop.  I set aside (with the frozen garlic), and then used the food processor to finely chop the two handfuls of spinach.  Set aside.  Grate Parmesan.  Remove and discard casings from sausage and set aside.)  
2. Dice onion and mince garlic.  Add 1 tablespoon of olive oil to a large pot.  Add minced garlic and onion to sauté. (I lightly seasoned with s + p.)
3. To the pot, add mild Italian pork sausage to brown. 
4. Once browned, add 2 cups water and 8 oz. desired pasta to pot. 
5. Immediately following, add vodka sauce and bring to a boil. Continually stir so pasta shells don't stick. 
6. Reduce heat to simmer and add in grated Parmesan, fresh spinach, and sea salt. Continue to stir. 
7. Once spinach has wilted and pasta has thickened, remove from heat. 
8. Top with additional grated Parmesan and red pepper flakes (if desired). Enjoy!

*www.onebalancedlife.com

Pork Tenderloin Marinade

Ingredients:

• 1/4 cup olive oil (I used 1/8 cup (2 tablespoons).)
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 tablespoon brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 2 cloves garlic, minced (I used frozen Dorot.)
• 1 tablespoon chopped parsley (I used 1 teaspoon Italian Seasoning.)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• ground black pepper

• 1 sprig fresh rosemary (I didn't use/find necessary because the Italian Seasoning has rosemary in it.)
• 2-2.5 pounds pork tenderloin, trimmed of fat and silver skin

Directions:

• Make marinade: Combine ingredients for marinade (olive oil to pepper) in a bowl. Whisk well.
• Add pork: Place trimmed pork tenderloin + rosemary spring in freezer bag and pour marinade on top. Close bag well, releasing air, then lightly massage marinade into pork.
• Marinate: Marinate in the fridge for at least 1 hour, and up to 3 days.
• Cook: Remove pork tenderloin from bag, discarding marinade, rosemary, and bag. 
  Oven instructions:

  Sear tenderloin on stove in an oven-safe skillet over high heat for 1-2 minutes per side. Then, transfer to a 400°F oven and bake for 20-25 minutes, or until it reaches your preferred internal temperature.

  Grilling instructions:

  Grill pork tenderloin over high direct heat, covered, for 5-7 minutes per side. Then, move to indirect heat and finish grilling until it reaches your desired internal temperature.
  For either method, cook tenderloin until cooked to a minimum temperature of 145°F, followed by a 3-10 minute rest.  Slice to serve.  If desired, sprinkle with fresh, Italian flat-leaf parsley.
  *www.savorynothings.com

Pineapple-Cilantro Pork Tenderloin

Ingredients:

• 2 pork tenderloins (1200 g or about 2.5 lbs.)
• ¼ cup fresh or canned pineapple chunks (70 g)
• ¼ a white onion or ⅓ cup diced (50 g) (I used chopped, frozen.)
• ½ cup cilantro
• ½ -1 whole jalapeño, depending on how spicy you like it (I seeded mine.)
• 6 cloves minced garlic (or frozen Dorot cubes)
• 2 Tbsp red wine vinegar
• 1 Tbsp olive oil
• 2 tsp. kosher salt
• ½ tsp red pepper flakes (optional)

Directions:

• 1. Start by trimming any fat or silver skin off of your pork tenderloins. Add them to a large Ziploc bag.
• 2. Blend or food-process the remaining ingredients to form the marinade. If it’s too thick to come together, add a little more vinegar. (If the marinade seems spicy from the jalapeños, don't freak out.  Once it's grilled/oven-baked, it is definitely not spicy.)  Pour marinade over the pork tenderloins, making sure to move the pork around in the bag so it’s evenly dispersed. Leave on the counter to marinate for at least an hour before cooking or store in the fridge if you’ve got more time. It’s great overnight for more flavor!
• 3. Pull it out of the fridge 30-60 minutes before you cook to bring it to room temperature. Sprinkle the tenderloins all over with a good fresh pinch of kosher salt and:
• Option 1: Place in a preheated air fryer at 400 degrees. Cook for about 20 minutes, turning half-way through. Check the temperature at 17 minutes or so and remove from fryer when you’ve reached an internal temp of 140-145 degrees!
• Option 2: On the stove-top, preheat a skillet to high heat, and sear pork on all sides for about 2-3 minutes.  Bake on a baking sheet in a 400 oven for 10-15 minutes, and remove from oven when you've reached an internal temp of 140-145 degrees!
• Option 3: Grill by searing over high heat for a couple of minutes per side to get some good color, then turn down to medium heat and cook for 10-15 minutes until you reach an internal temp of 140-145 degrees!
• 4. Let it rest for 10 minutes before you slice so you don’t lose all the juices!  Thinly slice against the grain.

*www.lillieeatsandtells.com

EASY!! Grilled Pork Tenderloin

(One pound of tenderloin serves about four people.

Adjust recipe based on serving size.)

Ingredients:

• 1 pound pork tenderloin, trimmed of excess fat
• 3 cloves garlic, minced (I use frozen Dorot cubes.)
• 1/4 cup apple cider vinegar
• 3 tablespoons Dijon mustard
• 2 tablespoons pure maple syrup
• 1 tablespoon extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Vegetable oil (for grilling)

Directions:

1. Place pork in a large, sturdy, Ziploc bag. In a small bowl or measuring cup, whisk together the garlic, apple cider vinegar, mustard, maple syrup, olive oil, salt, and pepper. Making sure all air is out of the bag, seal tightly, then "squish" the bag so that the pork is coated on all sides. Place in the refrigerator to marinate for 2 hours or one day, turning occasionally. Let stand at room temperature 30 minutes prior to grilling. DO NOT FORGET TO DO THAT!
2. When ready to cook, preheat the grill to medium (about 350 degrees F). Brush the grill with oil. Remove the pork from the marinade, shaking off excess and discard the marinade and bag. Grill pork (with cover closed), turning once every two minutes, until the internal temperature reaches 140 degrees F, about 12 to 15 minutes. 
3. Remove the tenderloin to a plate/cutting board, cover, and let rest for 10 minutes before slicing.  DO NOT FORGET THIS STEP!

*www.wellplated.com

Sausage, Egg, and Cheese Croissant Breakfast Casserole

 

Ingredients:

1 lb. roll breakfast sausage (I like Whole Food's 365 country pork sausage.)
1 teaspoon dried, minced onion
1 teaspoon mustard powder
1/2 teaspoon garlic powder
6 large, day-old (if you can) croissants
4 large eggs
1 cup milk (I used 2% reduced fat Fairlife.)
1 teaspoon kosher salt
1 teaspoon green Tabasco sauce (See my notes in step 3.)
1/4 cup chopped green onions (about 1 bunch)
2 cups (8 ounces) shredded sharp cheddar cheese (I used Colby Jack.  Freshly grated is best!)

Directions:

1. Spray a 9×13″ baking dish with non-stick cooking spray. Set aside.

2. Crumble the sausage into a large skillet and cook over medium heat, stirring frequently. When the sausage is about halfway cooked, add the dehydrated onion, mustard powder, and garlic powder.  Stir to combine and cook until sausage is completely browned.  (I take an extra step and throw the cooked sausage into a food processor to make it extra crumbly.  Just pulse it a handful of times.  That way, it's spread more evenly throughout the dish and not as "chunky.")

3. While the sausage is cooking, slice the croissants in half lengthwise and place the BOTTOMS ONLY in the prepared, greased dish. Top them with sausage mixture, then sprinkle with green onions and cheese. Top with croissant tops. (Last time I made this, I was pressed for time and didn't even bother with the onions or the Tabasco, and it was perfectly delish!)

4. In a blender (you can also use a hand mixer or the food processor you used to pulse the sausage), combine milk, eggs, salt, and tabasco sauce (if using). Blend until smooth for about 10 seconds. Pour over croissants, cover tightly with foil, and refrigerate overnight OR at least 6-8 hours.  

5. When ready to eat, preheat oven to 350 degrees. Place baking dish in oven and bake, covered, for 30 minutes. Remove foil and bake for another 20-30 minutes or until cheese is bubbly and the top is golden brown. Allow to stand for 10 minutes before serving.

*www.ourbestbites.com

Cheesy Stuffed Mexican Meatloaves

Serves 4.

Ingredients:

4 scallions, minced

2 bell peppers (of choice), thinly sliced into strips, or you can totally use poblanos too!

2 limes

1 cup jasmine rice

20 ounces ground pork

1/2 cup Panko

2 tablespoons southwest spice

1 cup Mexican cheese blend (or grate Colby instead)

1/2 cup sour cream

salsa (optional)

Directions:

1. Adjust rack to middle position and preheat oven to 450 degrees. Trim scallions and mince whites. Thinly slice bell peppers.  Quarter limes.

2. Place rice, 1¾ cup water, and a large pinch of salt in a medium, lidded pot. Bring to a boil over high heat. Once boiling, stir once, cover and reduce heat to low/simmer. NOW LEAVE IT ALONE!  Cook until tender, about 15 minutes. Turn off heat and keep covered until ready to serve.

3. In a medium bowl, combine ground pork, scallion whites, Panko, southwest spice, and 2 tsp. salt. Divide mixture into quarters and flatten into ½-inch-thick rounds. Set aside half the cheese for topping. Divide remaining cheese between each round. Fold edges of meat around cheese, sealing to create four, 1-inch-tall loaves.

4. Place meatloaves on one side of a lightly-oiled baking sheet (or just use parchment paper). Toss bell peppers on other side of sheet with a large drizzle of olive oil and a pinch of salt and pepper. Bake until meatloaves are just cooked through and peppers are lightly browned and tender, 15-20 minutes. Remove baking sheet from oven and top meatloaves with remaining cheese. Return to oven and bake until cheese has melted, about 2 minutes longer.

5. Fluff rice and 1 Tbsp. butter with a fork and season with salt and pepper. (I squeezed a lime wedge over rice and stirred to combine.)  Divide rice between plates. Top with meatloaves, roasted peppers, salsa (if desired), and a dollop of sour cream (I also squeezed a lime wedge over the sour cream). 

*Adapted from www.hellofresh.com