Archive of ‘Pork’ category

Cheesy Ham, Spinach & Macaroni Bake

Ever have one of those days when you can’t think of anything you want to fix for dinner? Well, that was my predicament recently… so I put my “thinking cap” on, grabbed some things from my refrigerator, and came up with this recipe for Cheesy Ham, Spinach & Macaroni Bake!Cheesy Ham. Spinach & Macaroni Bake / The Grateful Girl Cooks!

With a few ingredients and a little imagination, this meal actually turned out very well! Ham and veggies are cooked, a basic cheese sauce is made, elbow macaroni noodles are cooked, then it is all mixed together and baked, and BOOM… dinner is served (without too much work!). And guess what? It tasted great! Here’s what I did to make this dish:

In a large skillet, I sauteéd ham, fresh spinach, red pepper, green onions, and mushrooms in a bit of butter for 3-4 minutes. The spinach will reduce down quite nicely as it cooks. Set aside when done.

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

In separate pan, cook 2 cups of macaroni noodles according to package instructions, then drain. It saves some time if you cook the pasta while cooking the ham and veggies. (yippee for multi-tasking!)

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

Make the cheese sauce by cooking butter and flour on medium low in large pan for a couple minutes until butter is melted, and flour is cooked (to reduce “pasty” taste).

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

Add milk to flour/butter mixture, and whisk to combine. Continue cooking (and whisking) until mixture has thickened (approximately 3-4 minutes)

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

Add cheddar cheese to sauce. Cook (and stir) until cheese is melted and fully incorporated into sauce.

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

Add the sauteéd ham and veggie mixture to the sauce. Stir to combine.

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

Add the macaroni noodles. Stir to combine.

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

Pour the pasta, ham and veggie mixture into a buttered (or sprayed) casserole dish.

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

Sprinkle the top of casserole with Panko crumbs (or bread crumbs); top with grated cheese.

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

Cover pan with foil, then bake in preheated 350 degree oven for 25 minutes. Remove foil from casserole, then bake an additional 10-15 minutes, until heated through and bubbly.

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

Remove from oven, let cool for just a second, then dish it up onto individual dinner plates. Enjoy this simple, yet filling and tasty dish!

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

Hope you enjoy this meal. It has a little bit of everything in it: Meat, Cheese, Pasta, and Veggies! We enjoyed the leftovers the next day for lunch, too (Yum!) Hope you will consider making this “comfort food” kind of dinner, and really hope you enjoy it like we did.

Have a great day!

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

Recipe Source: My brain (once I put my “thinking cap” on).’

Cheesy Ham, Spinach & Macaroni Bake
 
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A comforting casserole, filled with pasta, ham, cheese, spinach, mushrooms, and red bell peppers, in a light cheese sauce.
As Prepared By:
Recipe type: Entree
Serves: 6
Ingredients
  • 2 Tablespoons butter
  • 1 cup ham (cubed in bite sized pieces)
  • ¼ red bell pepper, chopped
  • 2 green onions, sliced
  • 2 cups fresh spinach, chopped
  • 8-10 mushrooms, chopped
  • 1 heaping teaspoon minced garlic
  • 2 cups elbow macaroni noodles, cooked and drained
  • 2 Tablespoons butter
  • 2 heaping Tablespoons flour
  • 1½ cups milk
  • 1 cup grated cheddar cheese
  • ⅓ cups Panko crumbs (or bread crumbs) for garnish
  • Additional grated cheddar cheese (for garnish)
Directions
  1. Melt 2 Tablespoons butter in large skillet. Add diced ham, red bell pepper, green onions, spinach and mushrooms. Cook for 4-5 minutes or until mixture (spinach) is dramatically reduced. Add minced garlic and cook for an additional minute (but do not burn garlic). Set skillet aside.
  2. While cooking ham and veggies, also cook elbow macaroni according to package instructions; drain, rinse, and set aside.
  3. In a separate large skillet, melt 2 Tablespoons butter. Add flour; stir to combine. Cook this mixture on low for 1-2 minutes (this helps the pasty taste of the flour to cook out). Add milk. Whisk to combine, and cook for 3-4 minutes on medium low, stirring constantly, until mixture thickens, and is heated through. Add 1 cup grated cheddar cheese; stir until cheese has melted into sauce.
  4. Add the ham and veggie mixture to the sauce, then add the macaroni noodles. Stir well, to fully combine ingredients.
  5. Place mixture into a greased or buttered casserole dish. Cover dish with aluminum foil.
  6. Bake at 350 degrees for 25 minutes. Remove foil and continue cooking for 10-15 additional minutes or until heated through and slightly bubbly.
  7. Remove from oven; let sit for a minute or two to solidify a bit, then cut and serve. Enjoy!

 

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Seared Pork Chops in a Lemon, Wine & Herb Sauce

Anyone out there in this big, old world want to try a DELICIOUS, QUICK, and EASY recipe for Seared Pork Chops in a Lemon, Wine & Herb Sauce? If you’re interested, then have I got a recipe for YOU!  These pork chops are a perfect choice when you don’t have a long time to fix dinner, but want something really tasty, and packed with flavor!Seared Pork Chops in a Lemon, Wine & Herb Sauce / The Grateful Girl Cooks!
I found the recipe on Pinterest, and made it for my husband and myself a couple of nights ago…Wow! we both LOVED it, and it was so incredibly simple to make! We even loved the leftovers the following night (score one for me for not having to cook again! Yippee!)  Seriously – these pork chops are so good, and the sauce is what sends them over the top! How can you go wrong with lemon, white wine, garlic, rosemary, etc in the sauce? YUM.

Here’s how you make this dish:

Season boneless pork chops with salt and pepper.

Seared Pork Chops in a Lemon, Wine & Herb Sauce / The Grateful Girl Cooks!

Heat olive oil in a large skillet on medium-high until very hot. Add the pork chops, seasoning side down,  to hot skillet and let them cook without disturbing them for 4-5 minutes (pork will be browned).

Seared Pork Chops in a Lemon, Wine & Herb Sauce / The Grateful Girl Cooks!

After 4-5 minutes, when bottom of chop has a good brown “sear” on it, carefully flip the pork chops over and continue cooking 4-5 minutes, until second side is cooked.

Seared Pork Chops in a Lemon, Wine & Herb Sauce / The Grateful Girl Cooks!

Chops should be cooked through. Remove the pork chops from the skillet onto a large plate. Cover and keep the pork chops warm. (I covered with foil, and placed the plate in a 200 degree oven to keep warm, while I finished the sauce).

Seared Pork Chops in a Lemon, Wine & Herb Sauce / The Grateful Girl Cooks!

Do not wipe or clean out the skillet. Add additional olive oil, and cook on medium heat. Add minced garlic to the hot oil and cook for 30 seconds, stirring constantly to prevent burning.

Seared Pork Chops in a Lemon, Wine & Herb Sauce / The Grateful Girl Cooks!

Add white wine and chicken broth. Turn the heat up to high, and cook, making sure you get all the brown bits stuck onto the skillet bottom scraped up (there’s a lot of flavor in them). Continue cooking until the liquid has reduced in volume by about 50 percent (this will take 5-6 minutes).

Seared Pork Chops in a Lemon, Wine & Herb Sauce / The Grateful Girl Cooks!

Once liquid has been reduced, remove the pan from the heat and stir in lemon zest, lemon juice, additional salt and pepper, and the fresh chopped rosemary and parsley. Stir to combine.

Seared Pork Chops in a Lemon, Wine & Herb Sauce / The Grateful Girl Cooks!

Place the pork chops onto serving platter, and spoon sauce all over the top. Serve immediately.

Seared Pork Chops in a Lemon, Wine & Herb Sauce / The Grateful Girl Cooks!

I served our pork chops with a side of rice and some green beans from our garden. Absolutely delicious!

Seared Pork Chops in a Lemon, Wine & Herb Sauce / The Grateful Girl Cooks!

Hope you enjoy this easy, quick and delicious meal! I know WE SURE DID! Have a great day!

Seared Pork Chops in a Lemon, Wine & Herb Sauce / The Grateful Girl Cooks!Recipe Source: http://www.themountainkitchen.com/2013/06/14/sexy-pork-chops/

Seared Pork Chops in a Lemon, Wine & Herb Sauce
 
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Pan-Seared Pork Chops, covered in a Lemon, Wine & Herb Sauce. Easy, quick and delicious!
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 4 boneless pork chops (about 1 inch thick)
  • salt & pepper
  • 2 Tablespoons olive oil (divided)
  • 2 cloves garlic, minced
  • ⅓ cup white wine
  • ½ cup chicken broth
  • zest from 1 lemon
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon fresh parsley, chopped (must use fresh, for flavor!)
  • 1 teaspoon fresh rosemary, chopped (must use fresh, for flavor!)
Directions
  1. Lightly season the pork chops with salt and black pepper.
  2. Heat 1 Tablespoon of the olive oil in a large skillet on medium-high. When skillet is very hot, add the pork chops, seasoned side down. Do not disturb or move the chops for 4-5 minutes. After 4-5 minutes and bottom of chops are browned, flip the chops over and cook the other side for 4-5 minutes (until brown and cooked through). Remove pork chops to a platter. Cover them with aluminum foil to keep warm. (I place the covered plate in a preheated 200 degree oven to keep warm while I finished the sauce.
  3. Do NOT wipe or clean out the skillet. Add 1 Tablespoon of olive oil to skillet and turn pan to medium. When hot, add the minced garlic, and stir constantly (to prevent burning) for 30 seconds. Add the white wine and the chicken broth to the skillet. Turn the heat to HIGH, and continue to cook for 5-6 minutes, scraping up all the brown bits that were stick to the bottom of the pan as you go, until the amount of liquid in the skillet has reduced by at least 50 percent. Remove pan from heat.
  4. Add lemon juice, lemon zest, chopped rosemary and parsley, along with a bit more salt and pepper to sauce. Stir well, to combine.
  5. Place pork chops onto serving platter. Spoon sauce all over the top of each pork chop.
  6. Serve, and enjoy!

 

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Pork Enchiladas With Cilantro Lime Sauce

Today I thought I’d post the recipe for some delicious Shredded Pork Enchiladas With Cilantro Lime Sauce I made recently. I made these enchiladas as a way to use up some leftovers in our refrigerator (pork chops and rice), but LOVE the “yumminess” that came out of that brainstorming session!Pork Enchiladas with Cilantro Lime Sauce / The Grateful Girl Cooks!
I used a green enchilada sauce that I made and canned this summer, and totally recommend making it (Cilantro-Lime Enchilada Sauce). It’s a very quick & easy fresh-tasting sauce to flavor the enchiladas (you don’t have to can it!), but if you are pressed for time, just use a good quality grocery store bought green enchilada sauce instead. I made this recipe up just using my feeble old brain and some food items I had in our refrigerator, so I used leftover shredded pork, and some leftover wild rice… but you can make it work with whatever you have lurking in your fridge. Chicken, pork, wild rice or white rice… you really can’t hurt these enchiladas. Here’s what you do to make 4 large enchiladas (large enough we only needed one each to be full!):

Start with pre-cooked shredded pork or chicken. (I threw some leftover pork chops into the crock pot early in the day with some broth and re-cooked them until they shredded easily).

Pork Enchiladas with Cilantro Lime Sauce / The Grateful Girl Cooks!
I also used some leftover cooked wild rice I found in the fridge (but you can substitute any cooked rice!)

Pork Enchiladas With Cilantro Lime Sauce / The Grateful Girl Cooks!I placed the pork and rice into a large skillet, stirred to combine, then added 1/2 cup of my homemade cilantro-lime enchilada sauce, mixed it together, then heated it through.

Pork Enchiladas With Cilantro Lime Sauce / The Grateful Girl Cooks!
In another skillet, I quickly sauteed onions, red, green, and orange bell peppers, along with some garlic. Once they were cooked, I added them to the pork/rice mixture.

Pork Enchiladas With Cilantro Lime Sauce / The Grateful Girl Cooks!
I added a small amount of sour cream, water, salt, cumin, chili powder, and fresh cilantro to the pork/rice mixture and stirred it all to combine (off the heat).

Pork Enchiladas With Cilantro Lime Sauce / The Grateful Girl Cooks!
I poured a bit of the enchilada sauce onto the bottom of my baking dish, to slightly cover.

Pork Enchiladas With Cilantro Lime Sauce / The Grateful Girl Cooks!
I spooned some of the pork/rice/veggie mixture down the middle of 4 medium sized (8 inch) flour tortillas. I added grated pepper jack cheese, then folded one end of the tortilla over the filling, rolled it and tucked in the other end of the tortilla. I laid the filled & rolled enchiladas seam-side down on top of the sauce.

Pork Enchiladas With Cilantro Lime Sauce / The Grateful Girl Cooks!Pork Enchiladas With Cilantro Lime Sauce / The Grateful Girl Cooks!Pork Enchiladas With Cilantro Lime Sauce / The Grateful Girl Cooks!Pork Enchiladas With Cilantro Lime Sauce / The Grateful Girl Cooks!
I poured the rest of the enchilada sauce over the surface of the tortillas (cover as much as you can with the sauce), then added additional pepper jack cheese to cover.

Pork Enchiladas With Cilantro Lime Sauce / The Grateful Girl Cooks!Pork Enchiladas With Cilantro Lime Sauce / The Grateful Girl Cooks!
I covered the pan with aluminum foil, then baked the enchiladas at 350 degrees for 25 minutes. I removed the foil about 5 minutes before they were done baking, and continued cooking. Once done and the cheese and sauce was bubbly, I removed pan from the oven, let it sit for a minute to firm up the cheese slightly, then served the enchiladas onto individual dinner plates with a garnish of sour cream and chopped cilantro. Each enchilada was pretty large, so my husband and I only ate ONE, and then enjoyed the leftovers for lunch the next day (and FYI- they were just as wonderful as the night before!).

Pork Enchiladas With Cilantro Lime Sauce / The Grateful Girl Cooks!
I really enjoyed coming up with this recipe from leftovers from our fridge. It’s a great way to use up what you have, without wasting it!  I normally use corn tortillas and red enchilada sauce when I make our enchiladas, but these were so amazingly delicious, I will be making them again and again. Sure hope you will give them a try… and hope you enjoy them like we did!

Have a fantastic day!

Pork Enchiladas With Cilantro Lime Sauce / The Grateful Girl Cooks!Recipe Source: My brain, with a refrigerator full of leftovers!

Pork Enchiladas With Cilantro Lime Sauce
 
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Shredded pork enchiladas, covered in a delicious cilantro lime enchilada sauce.
As Prepared By:
Recipe type: Entree
Cuisine: Mexican
Serves: 4 servings
Ingredients
For Cilantro Lime Enchilada Sauce (may substitute store bought green sauce):
  • 6 cups tomatillos, husks removed and quartered
  • ½ cup brown onion, chopped
  • 3 cloves garlic (sliced thinly, or use equivalent amount of minced garlic)
  • 2 medium jalapenos, finely chopped
  • 3 Tablespoons cilantro, chopped
  • ½ teaspoon cumin
  • 1½ teaspoons salt
  • 1½ cups water
  • olive oil
  • ¼ cup fresh lime juice
For Enchilada Filling:
  • 2 cups pre-cooked, shredded pork (may substitute chicken)
  • 1 cup cooked rice (I used wild rice, but any kind is okay)
  • ½ cup brown onion, chopped
  • ½ cup chopped bell peppers (I used mix of red, orange, and green)
  • 1 teaspoon minced garlic
  • 2 Tablespoons sour cream
  • 2 Tablespoons water
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon salt
  • 4 medium sized (8 inches) flour tortillas
  • 2 cups pepper jack cheese
  • ½ cup sour cream (for garnish)
  • chopped cilantro (for garnish)
Directions
  1. To make the lime-cilantro enchilada sauce:
  2. Remove husks from tomatillos; rinse, then cut into quarters. Place into large stockpot, along with garlic /jalapenos; drizzle with olive oil. Cook veggies on medium high heat for 4-5 minutes.
  3. Add water, cilantro, cumin, and salt to pan. Cover pan; simmer on low for 10 minutes, until tomatillos have softened. Once softened, use a blender, food processor, or immersion blender to process sauce until smooth. Stir in ¼ cup of fresh lime juice;stir to combine. Set sauce aside.
To make enchiladas:
  1. Combine shredded pork, and cooked rice in a large skillet. Add ½ cup of the enchilada sauce. Stir to combine.
  2. In separate skillet, saute onions and bell peppers for 3-4 minutes, until soft. Add minced garlic and cook an additional minute. Add the cooked vegetables to the pork/rice mixture, and heat through (1-2 minutes). Remove skillet from heat.
  3. Add 2 Tablespoons sour cream, water, cumin, chili powder, and salt to the pork/rice mixture. Stir well to combine.
  4. Spoon some of the remaining enchilada sauce over the bottom of a baking dish.
  5. Spoon equal amounts of filling onto the flour tortillas. Add a generous sprinkling of pepper jack cheese to the top of the pork/rice mixture, making sure to save some to top the enchiladas with. Roll the enchiladas up, burrito style, then place, seam-side down on top of the sauce in baking dish.
  6. Cover the enchiladas with additional sauce to ensure tortillas are fully covered.
  7. Sprinkle remaining pepper jack cheese all over the top of the enchiladas.
  8. Bake at 350 degrees (dish covered with aluminum foil) for 20 minutes. Remove foil, and continue cooking for 5 more minutes, or until sauce and cheese is bubbly.
  9. Remove dish from oven. Let sit for a minute to let the cheese firm up. Serve enchiladas onto individual serving plates. If desired, garnish with a dollop of sour cream, and additional chopped cilantro. Enjoy!
Notes
If using my recipe for lime cilantro sauce, you will have extra sauce left over. It is easily freezable (freezer bags), if you wish to do so.

 

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Easy Spaghetti Sauce With Italian Sausage

When I make spaghetti sauce, I cook the sauce for several hours… BUT sometimes I don’t have time to spare, so I make this EASY and quick spaghetti sauce which is flavored with Italian sausage, mushrooms, green peppers, onions, and lots of spices. It’s delicious and filling, especially on a “cool weather” kind of day, like today in the Pacific Northwest.Easy Spaghetti Sauce With Italian Sausage / The Grateful Girl Cooks!The sauce only takes about 10 minutes of prep work, then the rest of the time (30 minutes) is inactive “simmering” time. Not too much time to invest, and the results are wonderful! I like to make extra sauce to freeze for another day (the recipe serves 4-6 depending on serving size, but it’s always nice to have extra made up).

Start the party off by sautéing Italian sausage (which has been removed from the casing) with some chopped onion.

Easy Spaghetti Sauce With Italian Sausage / The Grateful Girl Cooks!

Add chopped green pepper and continue cooking until sausage is fully cooked.

Easy Spaghetti Sauce With Italian Sausage / The Grateful Girl Cooks!

Drain the grease from the skillet, then add tomato paste, a large can of diced tomatoes, and water. Sometimes I add in 1/2 cup red wine, if I have an open bottle (optional, though).

Easy Spaghetti Sauce With Italian Sausage / The Grateful Girl Cooks!
Next add the spices (oregano, basil, Italian seasoning, garlic powder, red pepper flakes, salt & pepper).

Easy Spaghetti Sauce With Italian Sausage / The Grateful Girl Cooks!

Add mushrooms. I used some of my dehydrated mushrooms (they ARE kind of handy to have around and re-hydrate wonderfully in the sauce), but of course, you can use the same amount of fresh, sliced mushrooms. If you don’t like mushrooms, just leave ’em out!

Easy Spaghetti Sauce With Italian Sausage / The Grateful Girl Cooks!
Bring the sauce to a boil, then reduce heat to a low simmer and cook for about 30 minutes or so. The sauce will reduce a bit, and all those yummy flavors will permeate the sauce. While the sauce is cooking, I cook the spaghetti noodles (or any other pasta I am using), drain, then place the drained pasta on individual serving plates, and top with a ladle of sauce, then some grated Parmesan cheese. That’s it! So easy… yet such a very quick… inexpensive, and delicious hearty meal.

Easy Spaghetti Sauce With Italian Sausage / The Grateful Girl Cooks!
I grew up eating my Mom’s spaghetti sauce with ground beef in the sauce. My husband and I prefer the great taste of Italian sausage in our sauce. If you’ve never tried it, hope you will consider giving it a try.  Have a great day, and Buon Appetito (Italian, for “enjoy your meal!)!

Easy Spaghetti Sauce With Italian Sausage / The Grateful Girl Cooks!Recipe source: My brain, in Italian mode.

Easy Spaghetti Sauce With Italian Sausage
 
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Quick, inexpensive, and easy to prepare, this delicious spaghetti sauce is flavored with Italian sausage, onions, green peppers, and spices!
As Prepared By:
Recipe type: Entree
Cuisine: Italian
Serves: 4-6 servings
Ingredients
  • 3 Italian sausage links (mild or hot), casings removed.
  • ¾ cup chopped brown onion
  • ⅓ cup chopped green pepper
  • 1 can (6 oz.) tomato paste
  • 1 large can (28 oz.) diced tomatoes
  • 1 cup water (or substitute ½ cup water and ½ cup red wine, if desired)
  • 1½ teaspoons oregano (dried)
  • 1 teaspoon Italian seasoning
  • ½ teaspoon basil (dried)
  • 1¼ teaspoons garlic powder
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (dried)
  • 1½ cups sliced mushrooms
  • Grated Parmesan cheese, for garnish (if desired)
Directions
  1. Remove casing from sausage links by cutting with a knife down the length of the link, and removing the sausage. Discard the casing. Crumble the sausage into a large skillet.
  2. Sauté the sausage and chopped onion on medium heat. Add the green pepper; cook until sausage is fully cooked. Drain the grease out of the pan (discard), and return skillet to stovetop.
  3. Add tomato paste, can of diced tomatoes (including juice), and water to skillet.
  4. Add oregano, Italian seasoning, basil, garlic powder, salt, pepper and red pepper flakes.
  5. Add sliced mushrooms. Stir all ingredients well, to combine.
  6. Bring sauce to a boil, then reduce heat to low and continue to cook for about 30 minutes. The sauce will reduce down a bit, and the flavors will permeate the sauce. Taste test the sauce and add additional salt or spices as desired.
  7. While sauce is cooking, prepare the pasta according to package directions. Drain pasta, then serve with sauce ladled over the top.
  8. Garnish with Parmesan cheese, if desired, and serve HOT!

 

 

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Pork Paprikash

I recently tried a recipe for Pork Paprikash that I found on Pinterest. I had never made the dish before, but was looking for a traditional dish that uses Hungarian sweet paprika (which I received as a gift from a friend), and stumbled onto this one. Pork Paprikash / The Grateful Girl Cooks!
My husband and i LOVED this meal, the amazing flavors, and just gotta say, I was practically GIDDY with excitement over how quick and easy it was to prepare!

The dish gets its name from the generous use of paprika (in Hungarian it is “paprikás”). It can be prepared with either chicken or pork. I prepared it using boneless pork, cut into bite-sized cubes. It is typically served with egg noodles, but I used bow-tie pasta this time, because it is what I had in the pantry. This honestly is such a quick meal to prepare… it only took about 25 minutes, from start to finish! The Hungarian paprika can be found in most spice sections at the grocery store (FYI).

Tip: Bring a pot of salted water to a boil, so that you can cook the pasta noodles while you are preparing the pork paprikash. Once the pork is done, serve it on top of the cooked noodles.

Here’s how you make this delicious entree:

Cut boneless pork into bite sized pieces. Sprinkle with salt and pepper.

Pork Paprikash / The Grateful Girl Cooks!
Heat olive oil in large skillet. Add pork and cook for about 4 minutes, turning to brown all sides.

Pork Paprikash / The Grateful Girl Cooks!Pork Paprikash / The Grateful Girl Cooks!
Once pork is browned on all sides, remove pork from skillet. Set aside. Add more olive oil to skillet, and reduce heat to medium. Sauté onions, garlic, salt and pepper until onions are softened (about 3-4 minutes).

Pork Paprikash / The Grateful Girl Cooks!
Add flour, tomato paste, thyme, and paprika. Stir together and cook for one minute.

Pork Paprikash / The Grateful Girl Cooks!
Add the chicken stock to the skillet. Whisk to combine fully. Add vinegar. Bring sauce to a boil.

Pork Paprikash / The Grateful Girl Cooks!
Add the cooked pork back into the skillet, stir to combine, then reduce the heat and simmer for 5 minutes.

Pork Paprikash / The Grateful Girl Cooks!
By now it’s looking and smelling really good. After cooking pork and sauce for 5 minutes, remove the pan from the heat, and stir in the sour cream. Mix well, to combine.

Pork Paprikash / The Grateful Girl Cooks!
By now your pasta noodles should be done cooking; drain them and place onto serving platter or individual plates. Spoon the pork and sauce over the pasta. Serve while hot… and enjoy!

Pork Paprikash / The Grateful Girl Cooks!
Sure hope you will give this delicious dinner a try! I served it with a side of peas, fresh from our garden (the first picking of the Spring!). Yum! This was a delicious meal, and I WILL be making it again!

Pork Paprikash / The Grateful Girl Cooks!Recipe Source: http://dinnersdishesanddesserts.com/pork-tenderloin-paprikash/

Pork Paprikash
 
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Classic Hungarian pork dish, served over bow-tie pasta or egg noodles, and on the table in under half an hour!
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 1 lb. pork tenderloin (or boneless pork chops), cut into 1 inch cubes
  • ½ teaspoon salt
  • ½ teaspoon finely ground black pepper
  • 2 teaspoons olive oil (for cooking meat)
  • 1 Tablespoon olive oil (for cooking onions, etc.)
  • 1½ cups chopped brown onions
  • 2 teaspoons minced garlic
  • 2 Tablespoons all purpose flour
  • 2 Tablespoons tomato paste
  • ½ teaspoon dried thyme
  • 1 teaspoon Hungarian sweet paprika (found in most spice sections at grocery store)
  • 1½ cups chicken stock
  • 1 Tablespoon apple cider vinegar
  • 3 Tablespoons sour cream
  • Egg noodles (or bow tie pasta) -prepare per pkg. instructions while pork is cooking!
Directions
  1. Cut the pork into cubes. Season with salt and pepper.
  2. Heat 2 teaspoons olive oil in large skillet. When skillet and oil are hot, add the pork pieces; cook the pork for about 4 minutes, turning to brown the meat on all sides. When browned, remove the pork from skillet. Set aside.
  3. Turn the heat down to medium. Add 1 Tablespoon olive oil back into the skillet. Add the chopped onions, garlic, salt and pepper. Stir and cook for 3 minutes, or until onions have softened up, then add minced garlic and cook for one more minute, stirring constantly.
  4. Add flour, tomato paste, dried thyme, and paprika to onion mixture. Stir together; cook for one minute.
  5. Pour in the chicken stock; use a whisk to mix the ingredients into a sauce. Add the apple cider vinegar; bring the mixture to a boil.
  6. Once sauce begins to boil, reduce the heat to low, and add the pork cubes back into the sauce. Stir to coat the pork with sauce. Simmer for 5 minutes.
  7. Remove skillet from heat. Stir in sour cream. Mix sauce well to fully incorporate sour cream.
  8. Place cooked and drained egg noodles (or bow tie pasta) onto serving platter or individual plates. Spoon the pork and sauce over the pasta. Serve while hot... and enjoy!

 

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Pork Chops With Mushroom And Onion Gravy

A few weeks ago, I made these delicious Pork Chops With Mushroom And Onion Gravy for our dinner. I had some pork chops (bone in) that I wanted to use, and decided on the spur of the moment to create a gravy that is from my Salisbury Steak recipe to cook with the chops. Pork Chops With Mushroom And Onion Gravy / The Grateful Girl Cooks!Good decision. These pork chops were easy to prepare AND incredibly delicious with the flavorful gravy! We loved them!

Pork chops are seared in olive oil over medium/high heat, until lightly browned on both sides. Grease is drained from pan. Onions are sauteéd in same pan, then the rest of the gravy ingredients are added and cooked until gravy thickens. Pork chops are added back into the gravy in the skillet, and cooked through, until done. The pork chops are served with the mushrooms, onions, and gravy spooned over the top.

Pork Chops With Mushroom And Onion Gravy / The Grateful Girl Cooks!That’s it… I told you it was easy! And trust me when I tell you that these pork chops are wonderfully delicious. They are even better when accompanied by a serving of mashed potatoes, topped with a bit of the gravy. Yum, yum, yum. You’re gonna love these! Sure hope you’ll give them a try!Pork Chops With Mushroom And Onion Gravy / The Grateful Girl Cooks!Original gravy recipe is from:  http://tastykitchen.com/recipes/main-courses/salisbury-steak-4/

Pork Chops With Mushroom And Onion Gravy
 
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Pan-cooked pork chops, enhanced with a delicious mushroom and onion gravy is a quick and easy meal for on-the-go families.
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 4 bone-in pork chops
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
For gravy:
  • 1 whole brown onion, halved then thinly sliced
  • 2 cups beef broth
  • 1 small can sliced mushrooms
  • 4 dashes Worcestershire sauce
  • 1 Tablespoon ketchup
  • 1 teaspoon corn starch, (mixed with a little bit of the beef broth to blend into a thin paste)
  • Salt and pepper, to taste
Directions
  1. In a large skillet, heat the olive oil and butter on medium high until very hot.
  2. Add the pork chops to skillet. They should sizzle. Cook chops for 3-4 minutes, then turn and cook other side for 3-4 minutes. Pork chops should be golden brown in color. Remove pork chops to a wire rack. Drain off any grease, but do NOT wipe the pan clean.
  3. Prepare the gravy: Reduce the heat to medium and add the sliced onions to the skillet. Cook onions, stirring occasionally, for several minutes until they begin to turn golden brown and have softened slightly.
  4. Add the beef stock, mushrooms, corn starch/beef broth paste, Worcestershire sauce, and ketchup to onions in skillet. Stir well to combine. Cook until sauce comes to a slight boil and thickens (1-2 minutes). Gently add the pork chops back into the skillet. Spoon the gravy, onions and mushrooms over the top of the meat and let them continue to cook on medium heat for about 10 minutes, until pork chops are fully cooked and heated through. Continue to spoon the gravy, onions, and mushrooms over the pork chops while they finish cooking.
  5. When done, remove pork chop to serving plate. Spoon some of the mushrooms, onions, and gravy over top of meat. Serve with a great side dish, and enjoy!
Notes
The bone-in chops I used were about an inch thick. If you are using thicker pork chops, remember to add more cooking time at the beginning, to ensure they are fully cooked.

 

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Pasta, Ham and Gruyere Casserole

I recently created this Pasta, Ham and Gruyere Cheese Casserole “on the fly” for a quick and easy dinner. Boy, was it good!Pasta, Ham and Gruyere Casserole / The Grateful Girl Cooks!

Do you ever have those days when you get so busy with projects or other activities that when it gets to be dinner time, you realize you didn’t remember to plan anything or lay anything out from the freezer? Where you wish the dinner “fairies” would magically appear and fix dinner (and clean up) for you? Yep. I did that about a week ago. I racked my brain for a few minutes, then ended up making this delicious dish!

I went on the prowl to see what leftovers we had hanging around our house, and came up with this idea for a quick pasta based casserole, and guess what? It actually tasted great! Hooray for last minute throw-together dinners!!!! Egg noodles and smokey flavored Gruyere cheese sauce is a great combo. Add to that some ham, a few peas, and a few more ingredients, and BAM! You’ve got yourself a quick casserole (like Mac n’ Cheese on steroids) that tastes so good! So I thought I would share this easy recipe on the ol’ blog today. Here’s what I did:

First things first. I cooked the egg noodles in boiling water per pkg. instructions until done, then drained them. Easy, right?

Pasta, Ham and Gruyere Casserole / The Grateful Girl Cooks!
While the noodles were cooking I made the cheese sauce. In a large saucepan, I melted butter, then added flour, garlic powder and onion powder. Whisked them together, then cooked for about a minute, then added cheese and milk. I cooked these on low until cheese had melted, and mixture had thickened. I then added some whipping cream, then seasoned with salt and pepper, to taste.

Pasta, Ham and Gruyere Casserole / The Grateful Girl Cooks!
Then I added pieces of ham. “Leftover” Ham.

Pasta, Ham and Gruyere Casserole / The Grateful Girl Cooks!
I followed it up with frozen peas. Yep. Threw them in frozen.

Pasta, Ham and Gruyere Casserole / The Grateful Girl Cooks!
I added the cooked and drained egg noodles to the ham/cheese sauce and mixed gently to combine and fully coat the noodles with sauce.

Pasta, Ham and Gruyere Casserole / The Grateful Girl Cooks!
I sprayed an 8×8 baking dish with non-stick spray and poured the pasta and sauce in. I added some more grated Gruyere cheese to the top of casserole, then sprinkled the top with bread crumbs, covered the dish with aluminum foil, and into the 350 degree oven it went.

Pasta, Ham and Gruyere Casserole / The Grateful Girl Cooks!
When it came out of the oven 30 minutes later, it looked like this:

Pasta, Ham and Gruyere Casserole / The Grateful Girl Cooks!
I let it cool just a minute or two, to make it easier to dish up, then onto our plates it went! The pasta tasted fantastic (I credit the smokey taste of that Gruyere Cheese!). I served it with some of the green beans I canned last summer from our garden. (See, even the side dish was thrown together at the last minute… thank goodness for my canned goods pantry!) The leftover casserole for lunch the next day was wonderful, as well. This recipe makes 4 servings, but could easily be doubled.

Pasta, Ham and Gruyere Casserole / The Grateful Girl Cooks!
Hope you will give this one a try. It’s so EASY and DELICIOUS!

Pasta, Ham and Gruyere Casserole / The Grateful Girl Cooks!Recipe Source: My brain, while hungry!

Pasta, Ham and Gruyere Casserole
 
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Easy to prepare pasta casserole, enhanced by the smokey flavors of a Gruyere cheese sauce, ham, and peas.
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 2 cups egg noodles (or any pasta you prefer)
  • 2 Tablespoons butter
  • 2 Tablespoons all purpose flour
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon onion powder
  • ½ cup milk
  • 1 cup cup grated Gruyere cheese
  • ⅓ cup whipping cream
  • salt and pepper (to taste)
  • 1 cup chopped ham
  • ⅓ cup peas (frozen are fine)
  • Additional ¼ cup grated Gruyere cheese (for garnish)
  • 2 Tablespoons bread crumbs (for garnish)
  • Non-stick spray (for baking dish)
Directions
  1. Preheat oven to 350 degrees.
  2. Spray an 8x8 baking dish with non-stick spray. Set aside.
  3. Cook pasta according to pkg. instructions. Drain. Set aside.
  4. While pasta is cooking, prepare the cheese sauce. Melt butter in large pan (or skillet). Whisk in the flour, garlic powder and onion powder. Cook for about a minute.
  5. Add the milk. Stir until fully combined and sauce has thickened.
  6. Add a cup of grated cheese. Stir to combine. Cook on low until cheese has fully melted.
  7. Add whipping cream. Stir to fully combine. Continue cooking on LOW, but do not let mixture come to a boil.
  8. Season to taste with salt and pepper.
  9. Add ham pieces. Add peas. Stir gently to combine.
  10. Add cooked and drained pasta. Stir gently until pasta is coated with sauce. Pour pasta and sauce into prepared 8x8 baking dish.
  11. Cover the top of casserole with additional grated cheese, then sprinkle with bread crumbs.
  12. Cover baking dish with aluminum foil. Cut a tiny hole in top of foil to vent, then bake casserole in 350 degree oven for 30 minutes. When done, and cheese is bubbly, remove to a wire rack for a minute or two to slightly cool, then serve. Enjoy!

 

 

 

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BBQ Shredded Pork Hoagies with Spicy Slaw

Do you like leftovers? We like most of ours, but sometimes it can get “old” eating leftovers (even if original recipe was fantastic!). Such was the case a few weeks ago, so I “morphed” the leftovers from a pork roast into a BBQ Shredded Pork Hoagie with Spicy Slaw… YUM.BBQ Shredded Pork Hoagie with Spicy Slaw / The Grateful Girl Cooks!
We were enjoying our leftovers from a recipe I made for Pork Tenderloin with Cranberry-Raspberry Sauce, but since there was quite a bit of pork still waiting to be eaten (there’s only 2 of us), I decided to morph the leftover pork into a completely new meal, for variety’s sake. Enter these delicious BBQ Shredded Pork Hoagies with Spicy Slaw. The spicy slaw recipe is from a previous recipe I posted for a Fried Chicken, Spicy Mayo and Slaw Sandwich.

I took the leftover pork slices (and the original cranberry-raspberry sauce from my previous pork tenderloin recipe) PLUS lots of BBQ sauce, and threw it all back into my slow cooker and let it cook all day (at least 5-6 hours). Note: ANY leftover boneless pork chops or pork roast will work fine!  You can always BUY precooked BBQ pork if you want to skip this part, but this is how I did it.

BBQ Shredded Pork Hoagie with Spicy Slaw / The Grateful Girl Cooks!

After the meat and sauce had cooked for 5-6 hours I shredded the pork (with two forks) and added even more BBQ sauce…

BBQ Shredded Pork Hoagie with Spicy Slaw / The Grateful Girl Cooks!

I happened to have sauce left over from the pork roast I had previously cooked, but if you have leftovers from “any old” pork roast or chops (without sauce)… you can always put leftover pieces or slices into your slow cooker with some water or broth, cook it for several hours, shred the pork, THEN add BBQ sauce (picture is from a separate recipe for example):

BBQ Shredded Pork Hoagies with Spicy Slaw / The Grateful Girl Cooks!

Once pork is shredded, coated with BBQ sauce and reheating, all you need to do is prepare the spicy slaw mixture and refrigerate it until ready to serve up the hoagies (easy!…

BBQ Shredded Pork Hoagie with Spicy Slaw / The Grateful Girl Cooks!

Spread some hoagie rolls with butter, then lightly grill them until golden brown (this will help the bread to not get soggy once you add the BBQ shredded pork)…

BBQ Shredded Pork Hoagie with Spicy Slaw / The Grateful Girl Cooks!

Top the toasted hoagie rolls with hot shredded BBQ pork, then add the cold, spicy slaw…

BBQ Shredded Pork Hoagie with Spicy Slaw / The Grateful Girl Cooks!

Serve… and enjoy!!!

BBQ Shredded Pork Hoagie with Spicy Slaw / The Grateful Girl Cooks!

Hope you enjoy them… it’s a great way to use up leftover pork, without having to toss it or have it dry out in the refrigerator!

BBQ Shredded Pork Hoagies With Spicy Slaw / The Grateful Girl Cooks!

BBQ Shredded Pork Hoagies with Spicy Slaw
 
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Classic BBQ Shredded Pork Sandwich, topped with a slightly spicy and crunchy slaw. Perfect for a lunch or dinner meal!
As Prepared By:
Recipe type: Sandwich
Serves: 4
Ingredients
  • Shredded pork (quantity-as much or as little as you wish)
  • BBQ sauce (enough to fully saturate the amount of shredded pork you will use)
  • Hoagie rolls (one per sandwich)
  • Butter (to spread on rolls before grilling)
For spicy slaw:
  • 1 garlic clove, finely chopped
  • ½ small red onion, thinly sliced, chopped
  • 1 jalapeno, finely chopped
  • 4 C. thinly sliced green cabbage
  • ½ cup Bread and Butter pickle slices, plus ¼ cup pickle juice from jar
Directions
  1. Cook pork or leftover pork in slow cooker for several hours until completely tender. Using two forks, shred the pork. Put back into slow cooker and add sufficient BBQ sauce to completely coat meat. Heat thoroughly (can also heat the shredded BBQ pork in microwave, if desired).
  2. Make spicy slaw while pork is heating: Mix all slaw ingredients in a small bowl; toss to combine, then cover and refrigerate until ready to build the sandwiches.
  3. Spread each half of the hoagie rolls with butter. Grill until they are golden brown.
  4. Place grilled roll on serving dish. Spread hot BBQ shredded pork on top of one half of the roll. Spoon some cold spicy slaw evenly over the pork. Place top bun on the hoagie, and serve!
  5. Enjoy!
Notes
Cook time varies. Cooking time shown is based on having pre-cooked pork available when you start this recipe. Once you have the precooked, shredded pork coated with BBQ sauce and hot, you can have the sandwiches finished in about 10 minutes.
My other advice is to try and make the spicy slaw several hours before serving. The flavors really develop well, the longer it is refrigerated!

 

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Baked Pork Chops with Stuffing

Ever have one of those recipes that you’re made for many, many years, have no clue where you even got the recipe from, but it is ALWAYS soooo good? THIS recipe for Baked Pork Chops with Stuffing is one of them!Baked Pork Chops with Stuffing / The Grateful Girl Cooks!
I know that I’ve been making this recipe for over 20 years… I hand copied it onto a little 3×5 card waaaaay back in the day. Just don’t remember where I got the recipe from.  I made these for our dinner last night, and decided to share it on the ol’ blog today.

This is “comfort food” at it’s easiest and best, folks. It takes about 15 minutes of prep time, then the pork chops are baked for an hour…so while they are baking, you can paint your home, finish your thesis, jog 2-3 miles… whatever. Just saying… this is easy AND delicious! I prepared the pork chops early in the day, but popped them into the refrigerator BEFORE baking. I took the pork chops out of the fridge about 1/2 hour before baking, to take the chill off the meat, THEN popped the dish into the oven. This would be great for BUSY people. Prepare it early in the day… have it ready to throw in the oven later.

Pork chops are browned, then they are topped with a simple “stuffing” (heh heh… the “stuffing” goes on TOP of the chops. Don’t know why it is called stuffing. One of life’s great mysteries, I suppose).  Anyway… you make a ridiculously easy sauce, pour it over the stuffing and the chops, and into the oven it goes. See? EASY! The pork chops come out of the oven very tender, and coated with a luscious stuffing and sauce. Trust me – make these pork chops, served with rice or potato and a good veggie on the side… and you’ve got yourself a fantastic, fairly inexpensive, and not too labor intensive meal!

Sure hope you’ll give this recipe a try… I’m confident you will love it!

Baked Pork Chops with Stuffing / The Grateful Girl Cooks!

The “stuffing” is easy. Soft bread cubes, mixed with onion, butter, and spices. I use sourdough bread… crust and all.

Baked Pork Chops with Stuffing / The Grateful Girl Cooks!

Into a hot skillet the chops go, for a quick sear (brown) on them. I prefer to use boneless pork chops, but bone-in chops are fine in this recipe, as well.

Baked Pork Chops with Stuffing / The Grateful Girl Cooks!

Pork chops are quickly browned on both sides, then removed to a baking pan.

Baked Pork Chops with Stuffing / The Grateful Girl Cooks!

The “stuffing” is then piled on top of each pork chop…

Baked Pork Chops with Stuffing / The Grateful Girl Cooks!

Sauce is heated through on stove. Only a few ingredients. EASY. The sauce is then poured over the stuffing and pork chops, then into the oven it goes for 1 hour!

Baked Pork Chops with Stuffing / The Grateful Girl Cooks!

This is what it looks like when it first comes out of the oven. Now to serve it up… it smells so very good!

Baked Pork Chops with Stuffing / The Grateful Girl Cooks!

I use a spatula to lift each pork chop out of the baking pan and onto individual plates. This helps to keep the stuffing intact on the chop. Ready to eat! Yum.

Baked Pork Chops with Stuffing / The Grateful Girl Cooks!

Baked Pork Chops with Stuffing
 
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These easy to prepare baked pork chops with stuffing and a mushroom sauce is comfort food at it's best!
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 4 boneless pork chops (or bone-in)
  • 2 Tablespoons olive oil
For stuffing:
  • 2 cups soft sourdough bread cubes (cut into small cubes-any bread will do...)
  • 2 Tablespoons brown onion, finely chopped
  • 2 Tablespoons butter, melted
  • 2 Tablespoons water
  • ½ teaspoon poultry seasoning (can substitute thyme, if desired)
For sauce:
  • 1 can cream of mushroom soup (undiluted)
  • 3-4 white button mushrooms, chopped
  • ⅓ cup cooking sherry (can substitute water, if desired)
Directions
  1. Preheat oven to 350 degrees. Spray a 13x9 baking pan with non-stick spray.
  2. Heat the olive oil in a large skillet until very hot. Add the pork chops. Brown the chops on medium heat until browned on both sides. Remove chops from skillet; place in a single layer in prepared baking pan. Set aside.
  3. In a small bowl, mix the bread cubes, onion, melted butter, water, and poultry seasoning. Mix well to combine.
  4. Using the same skillet that you cooked the pork chops in, combine the can of soup, sherry (or water), and the chopped mushrooms. Heat through. Remove from heat.
  5. Place ¼ of the stuffing mix on top of each chop. Pour (or ladle) the sauce mixture over the top of the stuffing and chops, to cover. Bake pork chops, uncovered, for 1 hour at 350 degrees. Serve, and enjoy!

 

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Pork Tenderloin with Cranberry-Raspberry Sauce

A couple of days ago I found another great recipe for Pork. I found this recipe for Pork Tenderloin with Cranberry-Raspberry Sauce on Pinterest, and decided it might be worth a try, to see if it tasted as good as it looked.Pork Tenderloin with Cranberry-Raspberry Sauce / The Grateful Girl Cooks!
Yep – It did. I served the pork with a side of broccoli, and my recipe for Smashed Potatoes with Mushrooms and Shallots. Yum!

A pork tenderloin is marinated for several hours, then baked. While the tenderloin is baking, you cook this rather amazing garnishing sauce, made from cranberries, raspberries, orange zest, butter, shallots, and red wine. The sauce smells wonderful as it is cooking. I actually might have had to sample the sauce once (at least 5 times) while it was cooking, just to make sure it was “fit for consumption”. Somebody has to taste-test it, right??? I do what I can, to ensure any meal I prepare is going to be a good one…except for the nights we might have a bowl of cereal for dinner. Then we’re on our own.

The finished meal is not only nice to look at, but it actually tastes wonderful! This would be a great meal to serve company. It’s simple enough to prepare, but it looks rather elegant when served. Maybe you will consider making this meal for your family or friends. I heartily recommend it. (As I write this post, I have the leftover pork in my crock pot, “morphing” the pork into another recipe/meal for tonight’s dinner).

Pork Tenderloin with Cranberry-Raspberry Sauce / The Grateful Girl Cooks!

Grating the lemon zest is the start to making a great marinade for the pork tenderloin.

Pork Tenderloin with Cranberry-Raspberry Sauce / The Grateful Girl Cooks!

A bit of Dijon mustard helps give the marinade a great flavor. Into the lemon juice it goes…

Pork Tenderloin with Cranberry-Raspberry Sauce / The Grateful Girl Cooks!

The pork tenderloin marinades for several hours… see the pieces of minced garlic and rosemary?

Pork Tenderloin with Cranberry-Raspberry Sauce / The Grateful Girl Cooks!

Starting to make the cranberry-raspberry sauce. Smells good while cooking the chopped shallot in butter…

Pork Tenderloin with Cranberry-Raspberry Sauce / The Grateful Girl Cooks!

Orange juice is added to the butter-cooked shallots.

Pork Tenderloin with Cranberry-Raspberry Sauce / The Grateful Girl Cooks!

Red wine, sugar and orange zest is added to the sauce…

Pork Tenderloin with Cranberry-Raspberry Sauce / The Grateful Girl Cooks!

Now the cranberries and raspberries are added to the sauce…

Pork Tenderloin with Cranberry-Raspberry Sauce / The Grateful Girl Cooks!

After sauce has cooked for 20 minutes, the sauce has reduced, and thickened up.

Pork Tenderloin with Cranberry-Raspberry Sauce / The Grateful Girl Cooks!

The marinated pork tenderloin is seared in an oven-proof pan, with a little oil.

Pork Tenderloin with Cranberry-Raspberry Sauce / The Grateful Girl Cooks!

Pork tenderloin is seared on both sides, then put into oven in oven-proof skillet, to bake for 30-40 minutes.

Pork Tenderloin with Cranberry-Raspberry Sauce / The Grateful Girl Cooks!

Once pork is done roasting, it rests for 10 minutes. then it is sliced, and the cranberry-raspberry sauce is spooned over the top, and the meal is served!

Pork Tenderloin with Cranberry-Raspberry Sauce / The Grateful Girl Cooks!

Place a couple slices of pork on plate to serve. Remember to get some of that delicious sauce on each serving! Enjoy!

Pork Tenderloin with Cranberry-Raspberry Sauce / The Grateful Girl Cooks!Recipe Source: http://deliciousshots.blogspot.com/2011/11/pork-tenderloin.html

Pork Tenderloin with Cranberry-Raspberry Sauce
 
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Slow-roasted marinated pork tenderloin, topped with a delicious cranberry/raspberry/wine sauce.
As Prepared By:
Recipe type: Entree
Serves: 8 servings
Ingredients
For the Pork Marinade:
  • 2 to 2½ pound pork tenderloin
  • 4 garlic cloves, minced
  • 2 Tablespoons dijon mustard
  • ½ cup olive oil
  • 3 lemons, juiced and zested
  • 2 rosemary sprigs, or 1 Tablespoon dried rosemary
  • ¼ teaspoon each, salt and pepper
  • 4 Tablespoons olive oil (for searing the tenderloin)
For the Cranberry-Raspberry Marinade:
  • 2 Tablespoons butter
  • 1 medium sized shallot, finely chopped
  • 1 cup red wine
  • ¼ cup orange juice
  • The zest of 1 orange
  • 2 Tablespoons granulated sugar
  • 12 ounces raspberries, fresh or frozen
  • 1 cup of cranberries, fresh or frozen
Directions
Make the marinade:
  1. In a medium sized bowl, whisk together the lemon juice, lemon zest, minced garlic, and the Dijon mustard. Add ½ cup olive oil to this mixture, while whisking to fully incorporate. Add ¼ teaspoon salt, ¼ teaspoon pepper, and rosemary. Mix well.
  2. Place the pork and the marinade in a large resealable plastic bag or container. Squeeze the air out and seal the bag or container. Marinate the pork in the refrigerator for at least 3-4 hours or overnight. Turn bag occasionally to make sure the pork is covered with the marinade. If using a flat container, occasionally spoon marinade over the pork.
  3. When pork has finished marinading, preheat the oven to 425 F.
  4. In a oven-proof saute pan, heat 4 tablespoons of olive oil over medium-high heat. Remove the tenderloin from the marinade. When oil is very hot, add the tenderloin to the hot oil. Sprinkle additional salt and pepper on the tenderloin. Do not move the pork for a few minutes in order to ensure a good sear! Sear both sides of the pork until golden brown. Place the pan in the oven and roast the pork for 30-40 minutes (adjust to less time if using smaller tenderloin) or until the meat registers 165 F. Take pork out of the oven, cover it with aluminum foil. Let the covered pork rest for 10 minutes before slicing (this helps to keep the juice in the meat, not all over the platter).
While the meat is cooking, make the cranberry-raspberry sauce:
  1. In a large non-stick skillet, melt the butter. Add the chopped shallots. Cook shallots for about 3-4 minutes, until softened. Add the orange juice, orange zest, red wine, and sugar to the pan. Mix well; continue cooking on low heat until sugar dissolves.Add the cranberries and raspberries to the pan. Cook over medium heat until sauce reduces and thickens (about 20 minutes). Stir sauce occasionally.
  2. When roast is done and has "rested", slice into serving portions, place meat on serving platter, and spoon the warm sauce over the top of the pork slices.
  3. Enjoy!
Notes
Note that the lengthy prep time is not "Active" prep time. The length is to allow the pork marinating time.

Also remember to adjust down the cooking time if you are using a smaller pork tenderloin. Smaller tenderloins will cook in 20-25 minutes. Just gauge by the internal temperature of the pork.

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