Stuffed Pork Tenderloin

Ingredients:

  • 2 whole garlic ears
  • Drizzle of olive oil
  • 2 pork tenderloins
  • 8 oz. cream cheese (at room temperature)
  • 1 bunch, fresh chives, finely chopped
  • 8-12 slices bacon

Directions:

  1. Slice the top off of each ear of garlic.
  2. Drizzle with olive oil.
  3. Place in foil tent and bake at 350 for 1 hour.
  4. While garlic is roasting, remove excess fat from pork tenderloins.
  5. Butterfly the tenderloins by cutting lengthwise down the middle
  6. being careful not to cut all the way through.
  7. Cover with plastic wrap and pound with mallet till ½ to ¾ inch thick.
  8. When garlic is done, squeeze the roasted cloves out onto the tenderloins and spread into the meat.
  9. Divide cream cheese in half and spread over the tenderloins.
  10. Spread chives over the cream cheese.
  11. Roll the tenderloins up and wrap with bacon, securing the bacon in place with toothpicks.
  12. Smoke the tenderloins indirect at 250-275 for 75-90 minutes until the bacon is done and the pork has reached at least a minimum internal temperature of 145 degrees.
  13. Remove from heat and let rest for 10 minutes.

Source:  https://grillinfools.com/blog/2013/01/30/bacon-wrapped-stuffed-pork-tenderloins/

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Marsala Marinated Pork Tenderloin

Ingredients:

  • 1/2 cup soy sauce
  • 3/4 cup Marsala wine
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 1 tablespoon hot sauce
  • 1/4 cup olive oil
  • 1 pork tenderloin
  • 1 pound bacon

Directions:

  1. Whisk the soy sauce, Marsala, Worcestershire, mustard, hot sauce and olive oil together.
  2. Put the pork in a gallon bag and pour the marinade over it, reserving about a quarter cup.
  3. Let the pork marinate 3 hours to overnight.
  4. Wrap the tenderloin in bacon and cook according to your grill’s instructions.

Adapted from: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/breaded-chicken-marsala-recipe.html

Apple Butter Pork Tenderloin

Ingredients:

  • 2 (1 ½ pound) pork tenderloins
  • seasoning salt to taste
  • 2 cups apple juice
  • ½ cup apple butter
  • ¼ cup brown sugar
  • 2 tbsp to 1/4 cup water
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves

Directions:

  1. Preheat the oven to 350 degrees.
  2. Season the pork tenderloins with seasoning salt, a sprinkle of brown sugar and cinnamon.
  3. Heat 2 tbsp of oil in a large frying pan.
  4. Sear the tenderloins until browned on each side.
  5. Remove from pan and place in a baking dish.
  6. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
  7. Bake for 20 minutes in the preheated oven.
  8. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon and cloves.
  9. Start with 2 tbsp water, and add more to thin out the sauce as desired.
  10. After 20 minutes, remove pork loins from the oven, and spread the apple butter mixture over them.
  11. Cover, and return to the oven for 40 more minutes.

Source:  http://livelaughlynae.blogspot.com/2012/05/apple-butter-pork-tenderloin.html

Bourbon Glazed Pork Chops

Ingredients:

  • 2 tablespoons brown sugar
  • 1 teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper
  • 4 pork chops (about 1 1/4 pounds)
  • 2 tablespoons butter
  • 1/4 cup bourbon

Directions:

  1. In a small bowl combine brown sugar, smoked paprika, 1 teaspoon salt, and 1 teaspoon pepper.
  2. Rub brown sugar mixture over pork chops.
  3. Melt butter in a large skillet over medium high heat until foaming subsides.
  4. Add pork chop and cook until well-browned, about 4 minutes.
  5. Flip pork and cook until browned on second side, about 3 minutes.
  6. Add bourbon to pan.
  7. Continue to cook until liquid had reduced to a dark glaze, about 3 minutes longer.
  8. Transfer pork chops to a large plate to rest, pouring any glaze on top.

Source:  http://www.seriouseats.com/recipes/2014/01/bourbon-glazed-pork-chops-and-fried-eggs-recipe.html

Pork Chops with Tangy Honey Sauce

Ingredients:

  • 1 clove garlic
  • 1/4 cup apple cider vinegar
  • 2 tablespoons soy sauce
  • 1/2 cup honey
  • 1/4 teaspoon ground ginger
  • 1 pinch ground black pepper
  • 6 pork chops

Directions:

  1. Place pork chops into a large resealable bag.
  2. In a blender or food processor, combine the garlic, vinegar, soy sauce, honey, ginger, and pepper. Puree until the garlic has been finely chopped. Pour this mixture over the pork chops.
  3. Seal, and marinate in refrigerator at least 4 hours.
  4. Preheat oven to 350 degrees.
  5. Transfer the pork chops and marinade to a baking dish.
  6. Bake uncovered in the preheated oven until the sauce has reduced, and the pork is no longer pink in the center, about 25 minutes.

Source:  http://allrecipes.com/recipe/pork-chops-with-tangy-honey-sauce/detail.aspx

Thai Pork Stir Fry

Ingredients:

1 lb boneless, skinless pork chops, cut into 1 inch strips
1 tablespoon olive oil
1 package (16 oz.) frozen stir-fry veggies, thawed
1/4 cup chicken stock
1/4 cup soy sauce
1/4 cup creamy peanut butter
2 tablespoon brown sugar
2 teaspoons garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
hot, cooked rice

Directions:

  1. Heat the oil over medium high heat.
  2. Stir fry the pork for 3-4 minutes or until no longer pink.
  3. Add in the veggies and stir fry until tender, about 4-6 minutes.
  4. Meanwhile, in a small bowl or measuring cup, combine the stock, soy sauce, peanut butter, brown sugar, garlic powder, ginger, and cayenne pepper.
  5. Stir into the pork and veggie mixture.
  6. Heat through.
  7. Serve over brown rice (1 cup per serving).

Source:  http://potsandplots.wordpress.com/2010/11/10/thai-pork-stir-fry/

Ham Salad

8 oz dry macaroni
8 oz package vacuum packed cubed ham
4.25 oz can chopped black olives
14 oz can diced tomatoes
1/2 cup cup chopped celery
1 small sweet onion, chopped fine
1 cup grated cheddar cheese
3 Tbl Olive oil
1 Tbl red wine vinegar
Salt, pepper to taste

  • Cook macaroni according to package directions, rinse and cool.
  • In a large bowl, combine all ingredients and stir well.
  • Toss with oil and vinegar, salt and pepper to taste.

Makes 4 Servings

Source

BLT Soup

2-1/2 slices bacon, diced
1 tablespoon margarine
1-3/4 cups iceberg lettuce, julienne cut 1 1/2 to 2 inches lo
1/4 cup and 1 tablespoon all-purpose flour
1-3/4 cups hot water
1-1/2 teaspoons chicken soup base
1/4 cup and 2 tablespoons chopped tomatoes
1/2 pinch ground nutmeg
1/2 pinch ground cayenne pepper
1/2 cup hot half-and-half cream

  • In a heavy 3-quart saucepan cook bacon over medium heat until lightly browned, about 10 minutes.
  • Do not drain fat.
  • Add butter or margarine and heat until melted.
  • Stir in lettuce and saute 2 minutes.
  • Blend in flour with a wire whisk.
  • Stir over medium heat until well blended and evenly cooked, about 2 to 3 minutes.
  • Remove from heat.
  • Add hot water, chicken soup base, tomatoes, nutmeg, and red pepper.
  • Heat to boiling, stirring frequently. Reduce heat and gently boil 6 minutes, stirring occasionally, until thickened.
  • Add cream, mixing well.
  • Heat to simmering, stirring frequently.
  • Serve hot, garnished with crumbled bacon bits.

Makes 4 Servings

Source

Creamy Bow Ties with Sausage and Tomatoes

Creamy Bow Ties with Sausage and Tomatoes

2 tablespoons olive oil
1 pound ground sweet Italian sausage
1/2 teaspoon dried red pepper flakes
1/2 cup diced onions
3 cloves garlic, minced
1 can Italian plum tomatoes, drained and coarsely chopped
1 1/2 cup whipping cream
1/2 teaspoons salt
12 ounce bow tie pasta
3 tablespoons minced fresh parsley
Freshly grated Parmesan cheese

  • Heat oil in heavy large skillet over medium heat.
  • Add sausage and pepper flakes.
  • Cook until sausage is no longer pink, stirring frequently, about 7 minutes.
  • Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes.
  • Add tomatoes, cream and salt.
  • Simmer until mixture thickens slightly, about 4 minutes.
  • Cook pasta in large pot of boiling salted water to desired doneness.
  • Drain.
  • Serve on a plate or flat bowl with cream mixture.
  • Top with fresh grated parmesan and parsley.