Pork Tenderlion and Asparagus

This pork recipe I came up with on the quick. I have to say the pork came out really well and the asparagus was wonderful!






2lb pork tenderloin
¼ cup olive oil
½ c. balsamic
½ tsp mustard
1 tbs Italian seasoning
1 tsp salt
2 sprigs rosemary
Salt and pepper
one bunch of aspargus cleaned

Preheat oven to 350.

I love a mortar and pestle, they really amp up the flavors in herbs…especially ones that have been sitting on the shelf for a bit. I start by adding the Italian seasoning, salt, rosemary (I had fresh if you have dried use about a teaspoon) and salt. Use the pestle to grind the seasonings a bit. Add the oil and vinegar and set aside.


Salt and pepper the pork and lay the pork out in a baking dish. I surrounded the pork with asparagus. Poor the oil and vinegar over.



Put the pork in the oven and bake at 350 for about 40 minutes (will depend a bit on size of pork loin). Let stand 10 minutes and serve.

Thai Pork and Green Beans with Coconut Milk

This is a dish I wrote about before in May 2008 ( http://mommygourmet.blogspot.com/2008/05/thai-pork-and-green-beans.html ) . My husband asked me to make it for his birthday. I obliged. I made quite a bit, so he could have it to his hearts content. I decided to change up the leftovers a bit and I added about a ¼ c. of coconut milk. It was out of this world. Honestly I don’t know which I like better. The original is fresh and simple but the coconut milk adds a wonderful richness. It also got me thinking that this summer I might try some fresh tomatoes too.

I swear nothing is safe in this house, even dishes we love!

Transylvanian Baked Sauerkraut

3 tbs bacon fat
1 onion chopped
1clove garlic
1 lb ground pork
1 tsp salt
Pepper to taste
1tsp paprika
1 package of kielbasa cut into small slices
¼ lb bacon chopped in to small pieces
1 c. sour cream
¼ c. rice
1 lb ground pork
2 bag sauerkraut


This is not an original recipe at all. It was one of my favorite things as a kid. It is also just one more reason to love winter cooking. I totally forgot to take a picture of it so the picture is curtsey a Google image search.

In a skillet began to cook bacon, pull off your 3 tbs and add to another skillet.
Add sausage to the skillet with the bacon and allow it to cook over medium until bacon begins to brown (about 5 minutes).

In the pan the bacon fat was added to, sauté onion until it starts to wilt. Add pork and allow it brown. Stir in garlic, paprika, salt and pepper. Cover and simmer for 10 minutes.

Make the rice according to package instructions and set aside.

Heat oven to 325. Grease the bottom of 3 quart baking dish.

Rinse sauerkraut and pat dry. Place 1/3 of the sauerkraut in the bottom of dish.

Over that put the bacon and sausage mixture including all juices.

Spread another 1/3 of the sauerkraut on top. Dot with 2 tbs of sour cream. Sprinkle the rice over.

Add the pan with the pork mixture and all the juice and cover with the rest of the sauerkraut.

Pour 1 cup of water in the skillet that had the pork and swirl it around, and then pour it over everything.

Cover with the rest of the sour cream and put in the oven and let bake uncover for 1 hour and a half.

Let stand 20 minutes.

Pork Loin with Apple Stuffing

This dish was made in honor of the arrival of one Ms. Verity Grace. Our neighbors (and good friends) had their very first wee one and she is just lovely. I decided to help by stocking the fridge and freezer with a bit of food.



3-5 lb pork loin

Stuffing

2 TBS oil
¼ c. onion
2 celery stalks
1 large tart apple (I used granny smith)
1 c. of raisins
½ tsp salt
2 tsp poultry seasoning
1 clove of garlic crushed
Pepper
1 cup of stock
6 pieces of whole wheat bread
1 egg

Sauce
½ c. maple syrup
6 tbs Dijon mustard
2tbs soy sauce

Heat oven to 400.

For the sauce combine all ingredients, mix until well blended and set aside.

For the stuffing, heat the oil and add celery, apple and onion and sauté for 5 minutes until soft.
Add raisins, salt, poultry seasoning, garlic, pepper and stock and bring to a boil.
Break bread into pieces and add to mixture until all the stock is absorbed (you may need a piece or two more or less. Add a piece at a time until you all liquid is absorbed but it is not dry). The bread should be mushy.
Take the stuffing off the heat and let cool.
Filet open the pork tenderloin. Salt and pepper it.

Once the stuffing has cooled a bit, add the egg. Lay the stuffing in the middle and roll. Secure with butcher string (I found out after I started I did NOT have butcher string so I had to toothpick it with this.)

Put the loin in a roasting pan and cover with roughly 1/3 of the sauce. Put in the oven and bake covered for 15 minutes.

Reduce heat to 350 and add another 1/3 of the sauce to the meat, recover and bake another 20 minutes.
Add the final 1/3 uncover the meat and bake another 15-20 until done.
Let meat set 10-15 minutes before cutting into.

Pork and Kraut

3-5 lb pork(pork loin, pork butt, pork ribs)
1 large can crushed tomato
1 large onion diced
3 large carrots shredded
2 tbs sugar
½ tsp (or more) red pepper
2tsp salt
1 bag of sauerkraut and liquid
1 tbs olive oil


This dish always lets me know winter is here. Depending on the cut of meat you use this can be an extremely healthy dish (use a pork loin if you want it be be more healthy). I must confess, this is one time I go whole hog (pardon the pun.. I just had to!!). I use a Boston butt typically on this. Ribs are outstanding too. Obviously both are fatty meat, but sometimes you just got to be bad and this is worth it to me. It is hearty and down home with a little bit of spice (or a lot if you like it). You can also add some bacon in if you want to really, really be bad but I normally don’t. I have also thought about trying a bit of smoky paprika….maybe next time.
Add oil to pot and heat. Add onions and sauté for 5 minutes. Season meat. Place meat on bottom and add the remaining ingredients. I usually make this with a Boston butt, however it is great with ribs but shouldn’t need to cook quite as long. Bring to a boil and reduce and let simmer for 2.5-3 hours or until meat is done and tender. When I say tender, this should be fall apart tender. So if you are doing ribs you might want to get a spoon to pull them out otherwise they will just fall apart. Check periodically while it is cooking to keep liquid level up, add a bit of water as needed. Serve with a side of mashed potatoes.

Thai Pork and Green Beans

Again, this is not an original. My parents had friends that are Thia and she learned it from her. That said, I have never seen it on a menu anywhere so, hopefully you have never had it either. It is my husbands favorite dish. I love it because it is great and quick and easy. The spice level can be changed with the addition of more curry. My mom always made it with red curry, I usually make it with green. Honestly I don’t know the difference. My mom never had measurements it was an "eyeball it" recipe. This is great if you are like we are and you love pork lion but if you make a whole one, you have 5 meals. Cut off a bit and set it aside for this dish.

1-1.5 lb pork, tenderloin is best but not necessary
3-4 handfuls of fresh green beans cleaned ( I know not very precise but I am thinking about 5 cups).
1/3 can of curry
¼ C. fish sauce
1 TBS oil
3-4 C. Rice


In wok heat oil and add curry. Sautee curry for 1 minute. Add pork, and fish sauce. Cook until almost done. Add green beans cook until just done but still firm. Serve over rice.