Saturday, October 13, 2012

Balsamic-Garlic Crusted Pork Tenderloin

One of my favorite things to cook is a pork tenderloin.  My all time favorite recipe is on another post on my blog.  I came across this recipe and had to try it and it was delicious!  I hope you enjoy it as much as my family did!! :)

Balsamic-Garlic Crusted Pork Tenderloin

4-5 garlic cloves, finely minced or crushed

2 tablespoons balsamic vinegar

2 1/2 teaspoons coarse salt

1/2 teaspoon freshly ground pepper

2 tablespoons olive oil

2 pork tenderloins (about 1¼ pounds each)

Preheat oven to 400 degrees.

Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes.

Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.

Sunday, August 5, 2012

Grilled Pork Chops


4 Pork Chops
1/4 cup of brown sugar
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
1/2 tsp black pepper

Combine ingredients and rub on pork chops.  Place pork chops on grill and grill them about 5-7 minutes per side or until desired doneness.

Saturday, February 18, 2012

Pioneer Woman's Chicken Fried Steak

■3 pounds Cube Steak (tenderized Round Steak That's Been Extra Tenderized)
■1-1/2 cup Whole Milk, Plus Up To 2 Cups For Gravy
■2 whole Large Eggs
■3 cups All-purpose Flour
■Seasoned Salt
■1/4 teaspoon Cayenne
■LOTS Of Black Pepper. Lots.
■Canola Oil, For Frying
■Salt And Pepper, For Both Meat And Gravy
Preparation Instructions
Begin with an assembly line of dishes for the meat: milk mixed with egg in one; flour mixed with spices in one; meat in one; then have one clean plate at the end to receive the breaded meat.

Work one piece of meat at a time. Season both sides with salt and pepper, then dip in the milk/egg mixture. Next, place the meat on the plate of seasoned flour. Turn to coat thoroughly. Place the meat back into the milk/egg mixture, turning to coat. Place back in the flour and turn to coat.
(So: wet mixture/dry mixture/wet mixture/dry mixture.) Place breaded meat on the clean plate, then repeat with remaining meat.

Heat oil in a large skillet over medium heat. Drop in a few sprinkles of flour to make sure it's sufficiently hot. Cook meat, three pieces at a time, until edges start to look golden brown; around 2 to 2 1/2 minutes each side.

Remove to a paper towel-lined plate and keep warm. Repeat until all meat is cooked.


After all meat is fried, pour off the grease into a heatproof bowl. Without cleaning the pan, return it to the stove over medium-low heat. Add 1/4 cup grease back to the pan. Allow grease to heat up.

Sprinkle 1/3 cup flour evenly over the grease. Using a whisk, mix flour with grease, creating a golden-brown paste. Keep cooking until it reaches a deep golden brown color. If paste seems more oily than pasty, sprinkle in another tablespoon of flour and whisk.

Whisking constantly, pour in milk. Cook to thicken the gravy. Be prepared to add more milk if it becomes overly thick. Add salt and pepper and cook for 5 to 10 minutes, until gravy is smooth and thick. Be sure to taste to make sure gravy is sufficiently seasoned.

Serve meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!