I think I enjoy the cooking more than eating, there is nothing better than to watch the smile grow after someone’s first bite. Note from Steve: I am a flow of thought writer and apologize up front if I lose you. My family is used to it.
Maria had to leave Texas and came to live with us, she had very little experience cooking so I took on the challenge. She is a bit queasy when it comes to raw food so a pair of gloves and a few breath we were on our way. The other night we made Pork Piccata and she really enjoy the flattening of the meat, works out some pent up energy.
Anyway, this was quick, easy, delicious and a good choice. You could do veal and chicken the same way.
1 1/4 pound Pork Tenderloin
½ cup all-purpose flour or I used cornstarch to make gluten free
3 Tablespoons Olive corn oil
3 Tablespoons unsalted butter
2 cloves garlic thinly sliced
¼ cup dry vermouth or white wine or rice cooking wine
3 Tablespoons lemon juice
1/2 cup chicken broth
2 Tablespoons capers drained
2 Tablespoons minced flat leaf parsley
Salt and freshly ground pepper
If you like a thicker sauce add a little cornstarch dissolved in water at end and cook to thickened.
Want to get fancy garnish with fresh Lemon slice
Slice pork into 2-inch thick slices. Place each slice between two pieces of plastic wrap and use the flat side of a meat tenderizer to flatten to ¼-inch thickness. (Season with salt and pepper)
Place the flour in a shallow bowl and dredge the pork in it. Shake off the excess.
In a large frying pan over medium-high heat, warm 2 Tbsp. of the olive oil.
Place 4 pieces of pork in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a platter and keep warm under a tent of foil. Warm the remaining 1 Tbs. oil in the pan and repeat to brown the remaining pork. Place that pork under your foil tent as well.
Reduce the heat to medium and melt 1 Tbsp. of the butter in the pan. Add the garlic and cook until golden brown, about 30 seconds. Add the vermouth, lemon juice and broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes.
Remove the pan from the heat and whisk in the remaining 2 Tbsp. butter, the capers and parsley. Season with salt and pepper.
Drizzle the sauce over pork and serve immediately. I like to put in pan and toss to coat.
I love the Portland Pie Company dough especially the Beer dough, always, well most always, have a few bags in freezer so when the urge hits me I can satisfy it. Around me Big Y carries. I have found that I get better results if I let it sit on counter for a short while before spinning it out. I don’t let it rise much more than it does in the refrigerator. The thing I love about Pizza is you can make it with any toppings you want.
Todays was shredded asparagus, cherry tomatoes, sweet Italian sausage, honey nut squash Lyn’s pasta sauce and of course two kinds of cheese. Yup another clean out the frig meal.
I preheat the oven with Pizza stone in it to 475 (lower middle rack) in the meantime I spin out the dough. when the oven is at temp I take the stone out and slide the dough on to it than add sauce and the rest of the toppings. this gives the bottom a quick start before sliding it into the oven for 10 to 12 minutes. I like to give it a 180 turn half way through. I like mine on the well done side so when the cheese starts to brown slightly my mouth starts to water.
3-4 tablespoons all-purpose seasoning (a blend of equal parts kosher salt, garlic powder, dried parsley flakes, minced onion and dried basil) Steve Note: I used combo of 3/4 Italian Seasoning and 1/4 sweet basil seasoning because it was there in front of me and I was to lazy to make my own.
2 tablespoons vegetable oil
¼ cup sweet orange marmalade (or more, as needed)
Optional garnish: chopped fresh parsley or thyme
Pat pork dry with paper towels. Liberally season pork on all sides with all-purpose seasoning. Wrap pork in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
Adjust oven rack to middle position and heat oven to 300° F. Heat oil in a large cast iron skillet over medium-high heat until just smoking. Unwrap pork and place in skillet. Cook until browned on all sides, about 7 minutes.
Spread orange marmalade on top of the pork. Transfer to the oven and roast until pork registers 140-145° F on an instant-read thermometer, about 50 minutes – 1 hour.
Transfer pork to a cutting board and let rest for at least 10-15 minutes. Thinly-slice the pork and garnish with fresh herbs, if desired.
If your pork roast is tied with butcher’s string, leave the strings on the pork throughout the cooking process. Snip the strings when you’re ready to slice the meat.
If you don’t have a cast iron skillet (or other oven-proof skillet), sear the pork in a skillet and then transfer the meat to a roasting pan or other oven-safe dish to finish in the oven.
The total cooking time will vary depending on the size, thickness, and temperature of your pork when it goes into the oven. As a result, it’s best to use a meat thermometer to know exactly when your pork reaches the desired temperature.
Allow the meat to rest before slicing and serving. This will allow the juices to redistribute, rather than just running onto the cutting board.
Garnish with chopped fresh parsley or thyme for a bright, colorful touch at the end.
My niece, Maria is living with us, moved up from Texas as totally different state then when we lived there under a Democratic Ann Richards. Anyway she wanted to learn how to cook and this was Maria’s third meal. She is doing great and I’m having fun!
1 (2 1/2 pound) boneless pork sirloin roast
3 tablespoons olive oil
2 teaspoons minced garlic
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh sage
2 teaspoons finely grated lemon zest
1 ½ teaspoons chopped fresh rosemary
1 teaspoon sea salt
1 teaspoon coarsely ground black pepper
Step 1 Bring roast to room temperature by removing from the refrigerator 30 minutes before cooking.
Step 2 Preheat the oven to 350 degrees F (175 degrees C).
Step 3 Combine olive oil, garlic, thyme, sage, lemon zest, rosemary, salt, and pepper in a small bowl. Spread rub over roast until completely coated. Place on a rack in a roasting pan.
Step 4 Roast in the preheated oven until slightly pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 150 degrees F (66 degrees C).
Step 5 Remove from the oven and tent loosely with foil. Allow to rest for 10 to 15 minutes before carving.
Note: If using dried herbs, use 1 teaspoon each garlic powder, dried thyme, and dried rosemary, and 3/4 teaspoon dried sage.
Separate tenderloins, pat dry with paper towels and season with salt, freshly cracked black pepper on all sides and ends.
Melt butter and add the olive oil in a large oven-safe skillet over medium-high heat and sear the tenderloin on all sides and ends.
Pour the white wine (Pinot Grigio used), thyme and chicken stock into the skillet and bake at 400° for 10 minutes.
In a small bowl whisk the apricot preserves and Dijon mustard together. Brush over the top, sides and ends of the tenderloins and continue baking another 10-15 minutes or until the tenderloins are done as you like:145° medium rare, 150° medium, 155-160° well done/no pink
Remove from the oven, allow the pork to rest for 5 minutes, then slice and serve.
Combine 4 teaspoons salt and sugar in bowl. (Note: I will cut salt in half next time) Remove fat cap and silverskin from roast. Rub roast with salt-sugar mixture, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.
Bring peaches, 1 cup wine, 1/2 cup sugar, 1/3 cup vinegar, thyme sprigs, and 1/2 teaspoon salt to simmer in medium saucepan over medium-high heat. Reduce heat to medium and cook at strong simmer, stirring occasionally, until reduced to about 2 cups and spatula leaves trail when dragged through sauce, about 30 minutes. Remove from heat and discard thyme sprigs. Reserve 2 tablespoons of liquid portion of sauce (without peach segments) in small bowl for glazing. Cover and set aside remaining sauce. Note: I forgot to chop up the peaches so I took scissors to them in the pot then after a little cooking time I took a wide slotted potato masher to them that worked well.
Meanwhile, adjust oven rack to upper-middle position and heat oven to 250 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Unwrap roast and pat dry with paper towels. Sprinkle with herbes de Provence and 1 teaspoon pepper.
Arrange bacon slices on cutting board parallel to counter’s edge, overlapping them slightly to match length of roast. Place roast in center of bacon, perpendicular to slices. Bring ends of bacon up and around sides of roast, overlapping ends of slices as needed.
Place bacon-wrapped roast, seam side down, in center of prepared sheet. Roast until center of pork registers 90 degrees, 30 – 40 minutes. Remove roast from oven and increase oven temperature to 475 degrees.
Brush top and sides of roast with reserved 2 tablespoons sauce. Once oven reaches temperature, return pork to oven and roast until bacon is well browned and meat registers 130 degrees, 15 – 20 minutes longer. Transfer roast to wire rack and let rest for 15 minutes.
Stir mustard into sauce and rewarm over low heat. Transfer roast to carving board and cut into 1/2 inch-thick slices. Serve with peach sauce.
Lyn and I decided this will be added to our rotation. Want to thank Martha for sharing this with us.
Extremely simple to prepare and cook, tender and delicious.
1 pork tenderloin (1 to 1 1/2 pounds)
1 to 2 tablespoons spices or seasonings (See Recipe Note)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon vegetable oil
Heat the oven and pan. 10 to 20 minutes before you plan to cook, place a large cast-iron or oven safe skillet on the middle rack in the oven and heat the oven to 450°F. The skillet will heat along with the oven.
Season the pork. Pat the pork dry with paper towels and trim off any large pieces of surface fat. Mix any spices being used with the salt and pepper in a small bowl. Rub the spice mix onto the pork on all sides.
Swirl the pan with oil. Using oven mitts, carefully remove the hot pan from the oven. Add the oil and swirl to coat the bottom of the pan.
Roast the pork for 10 minutes. Place the pork in the pan. (It’s fine if your pork tenderloin is a little long for the pan; just bend it to fit as we did here.) Return the pan to the oven and roast for 10 minutes.
Flip the pork, reduce the heat, and roast another 10 to 15 minutes. Flip the pork. Reduce the oven temperature to 400°F and continue roasting 10 to 15 minutes more. The pork is done when its internal temperature registers 140°F to 145°F in the thickest part, 20 to 25 minutes total.
Rest for 10 minutes before serving. Transfer the pork to a clean cutting board, tent loosely with aluminum foil, and let it rest for 10 minutes before slicing crosswise. For extra-thin slices for sandwiches, cool the pork completely, then refrigerate before cutting.
Seasoning the pork: You can keep this pork simple and season with just salt and pepper, or you can rub it with any favorite spices or salt-free blend of spices.