Pan-fried Pork Tenderloin with Spicy Mustard Sauce

Here is yet another tasty dish from Kalyn's Kitchen. I'm becoming a fan of cooking with tenderloin! Especially if I can find it on sale ;) It's moist, flavorful, fairly lean, versatile and really easy to work with. This recipe was absolutely delicious! I love spicy mustard so I figured this was gonna be good. And it was!


Pan-fried Pork Tenderloin with Spicy Mustard Sauce

Ingredients:
2 lb. pork tenderloin, trimmed of any visible fat
Salt and pepper to taste
2 tbsp. olive oil
2 tbsp. fat free chicken broth (you could also use water)
1/3 c. spicy brown mustard
3 tbsp. dijon mustard
3 tbsp. low fat sour cream

Directions:
In a large skillet,  heat the oil over medium heat. Season pork with salt and pepper and place it in the hot skillet. Cook, turning occasionally until the meat is golden brown on all sides, about 8-10 minutes. Once the meat is browned, turn the heat to low and cover. Cook covered for 20-25 minutes, until cooked through.
Remove the pork from the pan, allow to rest and cover it tightly with foil to keep warm.  Leave any drippings in the pan and turn heat back to medium. Whisk in the chicken broth, scrapping the bottom and sides of the pan. Bring to a bubble and whisk in the mustards and sour cream. Cook and stir until heated through.
Once you've allowed the meat to rest for 10 minutes, slice into 3/4 inch slices and spoon the mustard sauce over the top. Makes 4-6 servings.

Spiced Pork Chops with Butternut Squash

I've had this recipe saved for a while and I wanted to make it before squash totally went out of season. This is totally a me recipe but I wasn't sure if I could get Randy on board. But he ended up loving it! The flavors were awesome and I can't wait to eat the leftovers tomorrow.

Ingredients:

4 boneless pork chops, about 3/4 in. thick

1 tsp. pumpkin pie spice

1/2 tsp. salt

1/2 tsp. pepper

1-1 1/4 lb. butternut squash

1/2 an onion, diced

1/4 c. water

Directions:

Mix together the pumpkin pie spice, salt and pepper. Sprinkle the mixture evenly on both sides of the pork chops. In a large skillet, over medium heat, drizzle a little olive oil and spray with cooking spray. Add the seasoned pork chops and cook 4-5 minutes on each side, or until fully cooked. Remove from pan and keep warm. Leave any drippings in the pan.

Meanwhile, place the squash in the microwave and cook on high for 3 minutes. Using a vegetable peeler, remove the skin. Cut the squash in half, scrape out the seeds and dice into 1 inch cubes. Using the same skillet as before, over medium-high heat, add the squash and water. Bring to a bubble and cover. Cook for 5 minutes. Remove lid and allow any remaining water to evaporate. Turn the heat down to medium. Drizzle with a little olive oil and add onions. Saute the squash and onions for 5-7 minutes, or until both are tender. Place pork chops a bed of whole wheat orzo or quinoa and top with the squash and onions. Makes 4 servings.

Honey and Spice Glazed Pork Chops

This is probably one of the best pork chop recipes I've ever tried! Amazing flavor and super easy to throw together! I will totally make these again.



Honey and Spice Glazed Pork Chops

Ingredients:
4 boneless center cut pork chops
Salt and pepper
1 tbsp. olive oil
1/4 c. honey
2 tbsp. dijon mustard
1/2 tsp. ground ginger
1/4 tsp. ground cinnamon

Directions:
Season both sides of the pork chops with salt and pepper. Heat oil in a skillet over medium/high, add pork chops and brown for 2-3 minutes on each side. Reduce heat to medium/low. Stir together the remaining ingredients and pour over the pork chops in the skillet. Cook for 10 more minutes, turning once while cooking. Serve immediately with sauce poured over the top. Serves 4.


Recipe adapted from here

Chili Lime Pork Loin

I came across this recipe in Budget Bites (really cool blog!) and it looked simple and delicious. It was exactly that! I've always been intimidated by large pieces of meat, lol! That sounds really weird but it's true. They cost a lot of money and they seem like they'd be pretty easy to screw up...either under cook them or totally dry them out. But I went for it this time and it was so easy and MOIST! I was pleasantly surprised :)



Chili Lime Pork Loin

Ingredients:
2 lb. pork loin
1 tbsp. chili powder
2 medium limes
2 garlic cloves, minced
1 tbsp. soy sauce
4 tbsp. olive or vegetable oil, divided

Directions:
In a small bowl, squeeze the juice from both the limes and add the chili powder, garlic, soy sauce and 2 tablespoons of the oil (I used olive). Whisk until well combined. Place the pork loin in a large Ziploc bag and pour the marinade over the meat. Seal the bag well and squish the marinade around to fully coat the meat. Refrigerate for 1-24 hours (I did mine about 9 hours).
When ready to cook, heat the remaining 2 tablespoons of oil in a large skillet over medium/high. When the oil is really hot, add the pork loin (do not discard marinade!) and sear for 5 minutes on each side, until brown and crispy.
Transfer the meat onto a baking sheet and baste with the remaining marinade. Cook in a preheated 400 degree oven for about 30 minutes. Allow to rest 5 minutes before slicing. Makes about 6 servings.



1 Year ago today: Double Chocolate Mini Meringues

Lemony Breaded Pork Chops

Ingredients:
4 boneless pork loin chops
1 1/2 tbsp. olive oil
1 1/2 tbsp. butter
1 egg
1 large lemon, zested and juiced
1/3 c. plain bread crumbs
1 tsp. lemon pepper
Salt to taste

Directions:
Place a large skillet over medium heat, add the olive oil and butter and melt together. On a large place, whisk together the egg and lemon juice. On another large plate, combine the lemon zest, bread crumbs, lemon pepper and salt. Dip both sides each pork chop in the egg mixture and then into the bread crumb mixture. Place in the skillet and cook for 8-10 minutes on each side, or until fully cooked. Drizzle with extra lemon juice if desired. Serves 4.

Notes: I made this dish up the other night and Randy and I both loved it! I asked Randy how many stars out of 5 he'd give it and he said 4 at first and then changed his mind to 5 later on in the meal :)

Tangy Pork Loin Roast

Ingredients:
2 1/2 lb boneless pork loin roast
1 c hot water
1/4 c white or brown sugar
1 1/2 tbsp minced onion
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp garlic powder
3 tbsp red wine vinegar
2 tbsp soy sauce
1 tbsp ketchup
1 tbsp hot sauce (optional)

Directions:
Place pork loin in crock pot. Mix all the remaining ingredients and pour over the meat. Cover and cook in low for 6-8 hours or high for 3-4 hours. Shred or slice and serve hot.

Notes: This is not your traditional roast but I was really happy with it! It was super flavorful and moist. I couldn't slice it due to it being so moist so I just shredded it (leaving the "shreds" fairly large) and served it with roasted asparagus...yum! Randy and I both loved this and couldn't get enough! The next day I served it in whole wheat wraps with sour cream and and cheddar.

Recipe found and adapted from here

BBQ Chicken and Bacon Pizza

Ingredients:
1 chicken breast, boiled and shredded
6-8 slices bacon, cooked and crumbled
1 onion, thinly sliced and sauteed
1 pizza crust (homemade or store bought)
3/4 cup bbq sauce
1/2 tsp. garlic powder
2 c. cheddar or colby jack cheese

Directions:
Preheat oven to 400 and grease a pizza pan or cookie sheet. Spread dough onto pan and spread evenly with bbq sauce. Sprinkle on garlic powder followed by chicken, bacon, onions and then cheese. Bake for 10-15 minutes in preheated oven.



Notes: Since boiling and shredding chicken can take a while I start with that first. While its boiling I fry the bacon followed by the onions. Just leave a little bacon grease in the pan and throw the onions it. I like to sprinkle a little sugar on them while they're sauteeing...makes them a little sweet and carmelized :)

Stuffed Shells

Oh how I love stuffed shells! This is by far my favorite way to make them. Sometimes I leave out the sausage or use ground beef or turkey instead...whatever's on hand!


Stuffed Shells

Ingredients:
12 oz. box of jumbo shells
1/2 lb. ground sausage
15 oz. ricotta cheese
1 c. cottage cheese
2 c. shredded mozzarella cheese, divided
1 c. grated parmesan cheese divided
1 egg
1/2 tsp. garlic powder
1/2 tsp. italian seasoning
salt and pepper to taste
26 oz. jar pasta sauce

Directions:
Set a large pot of water on the stove to boil. Once boiling add the shells and cook until al dente. Meanwhile, brown the sausage and drain off any grease. In a large bowl combine the sausage, ricotta, cottage cheese, 1 cup mozzarella, 1/2 cup parmesan, egg, and all seasonings. Place 1/3 of the pasta sauce in the bottom of a 9x13 pan. Once the shells are done boiling, strain and lay out to cool for a couple minutes. Preheat oven to 350. Spoon the cheese and sausage mixture into the shells and place in the pan on top of the sauce. Once all the shells are filled and in the pan, top with remaining sauce, mozzarella cheese and parmesan cheese. Cover with foil and bake in preheated oven for 35 minutes. Remove foil and bake an additional 15 minutes, until cheese begins to brown. Makes 24 shells

Biscuits and Gravy

Ingredients:
8-10 biscuits (I use Bisquick mix)
1/2 lb. ground sausage
1/2 tbsp. butter
1/2 c. flour
2 1/4 c. milk
2 hard boiled eggs, chopped
1/2 c. cheddar cheese, shredded
Salt and pepper to taste

Directions:
Prepare biscuits according to the package directions. Set aside to cool. In a large frying pan, brown the sausage, breaking it up into small pieces. Add butter and let it melt completely. Stir in the flour and coat the sausage, cook for 1-2 minutes. Add in the milk, stirring to make sure the flour gets dissolved. Bring to a boil and allow to simmer until gravy begins to thicken. Turn it to low and and mix in the eggs, cheddar, salt and pepper. Continue to cook on low until gravy becomes thick. If it gets too thick, simply add more milk. Serve on split biscuits.



Notes: This meal works great for breakfast and dinner!