Pork Loin with Cranberry Sauce

I'm baaaaack! It feels good to finally start being able to post on a regular basis again. I have so many wonderful recipes to share with you. To start off, I have this wonderful pork loin with cranberry sauce. Why share this one so quickly? It is so yummy - reminiscient of Thanksgiving - and on the table so quickly that I couldn't believe it. I would serve this to weeknight company...if I ever had any. So what's up this week? Haystacks, another wonderful pizza recipe, and cookies. Oh, the cookies.

Ingredients
1 whole Pork Tenderloin, Trimmed Of Fat
Salt And Pepper, to taste
3 Tablespoons Olive Oil, Divided
3 Tablespoons Butter, Divided
1/2 whole Medium Onion
1/2 cup Red Wine (optional)
3/4 cups Low Sodium Chicken Broth
1/2 cup (generous) Cranberry Sauce (homemade Or Canned Is Fine!)

Directions

Preheat oven to 425 degrees.

Generously season pork tenderloin with salt and pepper.

Heat 2 tablespoons olive oil and 2 tablespoons butter in a heavy, oven-proof skillet over high heat. Sear tenderloin on all sides, using tongs to move it around. Remove pan from heat and place in the oven for 10 to 15 minutes, or until thermometer inserted registers 155 to 160 degrees. Set pork on a cutting board to rest.

In a separate skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add onion and cook for a minute, then pour in wine (if using) and chicken broth. Add rosemary. Stir together, then add cranberry sauce. Heat mixture over medium heat and cook for two or three minutes. Add more chicken broth to achieve desired consistency.

Check seasoning and add more salt or pepper if needed.

Slice pork loin and place on a platter. Spoon cranberry sauce over the top.

Serve with mashed potatoes.

Source: Pioneer Woman

Tangy Pork Chops

Happy Friday, everyone! I don't know about you - but sometimes I wish there were more hours in a day. And I wish I had a fridge and pantry that restocked itself. And a million dollars. And a maid...a maid would be nice. 

With the heat wave that we've been having here in the 'Burgh, it's been tough to find motivation to do anything - that includes standing over a hot oven and cooking. I found this recipe through my favorite app on my phone, What's Cooking. I typed in pork chops, browsed through the recipes, and found this recipe. When I first read it, I thought strawberry jam, vinegar, and mustard were an awkward combination. I admit that I made this recipe because I was convinced that there was no way that it would taste good. I was pleasantly surprised. The sweetness of the jam is tamed by the mixture of vinegar and mustard. I had everything in my pantry and the recipe came together easily. I poured the sauce over the pork chops and let them simmer. 

Ingredients

4 bone-in pork loin chops

1 tablespoon vegetable oil

1/4 cup seedless strawberry jam

2 tablespoons cider vinegar

1 tablespoon prepared mustard

Directions

In a large skillet, brown pork chops in oil over medium-high heat for 2-3 minutes on each side. Reduce heat; cook, uncovered, for 10 minutes or until juices run clear. In a bowl, combine the jam, vinegar and mustard. Cover pork chops with the jam mixture. Simmer to allow flavors to meld, approximately 10 minutes on low heat.  

Source:  Cheryl Maher, AllRecipes.com

 

Barbequed Pork Chops

When I was wedding planning, there was a message board called Advice from Brides. It was eventually renamed Snarky Brides, as the ladies that posted there were well known for their opinions on everything. I never posted a question there because I was way too afraid. I believe that I tried to help a bride looking for a picture of wine corks and I posted champagne corks. I was told to bust both bottles over my head and maybe some sense would be knocked into me. 

There was one Snarky Bride that really wasn't snarky at all. She was actually very nice and I always looked for posts from her. When she started a cooking blog, I was fascinated. This recipe for barbeque pork is the best that I've ever had. I have fond memories with this dish as it was the first dish that I made that my husband actually ate and liked. Thank you for sharing this recipe  Babbs, wherever you may be! 


Ingredient
Cooking spray, for pan
4 pork chops  
1 cup flour

1 onion, diced

2 cloves garlic, minced
1 can, tomato sauce
1/2 cans of water
1 tablespoon Worcester sauce
1 tablespoon mustard
1/2 cup packed brown sugar
salt and pepper to taste

Directions:

Flour and Brown pork chops and place aside.

Spray saucepan with non-stick cooking spray. Cut onions, sautee until tender and brown about five minutes. Add garlic and stir until fragrant. 

Add the tomato sauce, water, Worcester sauce, mustard, brown sugar, salt and pepper. Let that simmer for about 5-10 minutes with onions and garlic. 

Add pork chops and let simmer for about 45 minutes to an hour. I like to add the pork chops and simmer for five minutes on the stove top and place them in a 350 degree oven for approximately 40 minutes. 


Source: Babb's Bites

Spice Rubbed Pork Loin

Hello again, my friends. If you are coming over from The Jey of Cooking, welcome. We have made it through Monday and trudge on through the week. Yesterday, I gave you a wonderfully delicious low sodium appetizer.   I hope that you have thought about adding the Algerian Flafla to your menu plan or special occasion. Today, I am featuring a low sodium entree and side. 

When researching recipes, I had a pork loin that I knew I had to use and figured that there would be no better time than for this low sodium meal. I omitted the coriander and red pepper flakes for lack of both, but the rub still did the job and was delicious. There was still a little bit of kick from the chili powder, but if you're into heat, I suggest adding the pepper flake in. 


I knew that I wanted to incorporate sweet potatoes somehow. My husband and son love them. They are not my first choice, but I went about this with the mindset of a meal that I would make for my own family. The mashed sweet potatoes were delicious and the pot was actually scraped clean. 

Spice Rubbed Pork Loin
Ingredients
1 tablespoon ground cumin
1 tablespoon brown sugar
2 teaspoons chili powder
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 2 pound boneless pork top loin roast

Directions

In a small screw-top jar combine cumin, brown sugar, chili powder, cinnamon, and black pepper. Cover and shake well to combine. Remove 2 tablespoons for this recipe. Store remaining rub, covered, at room temperature for up to 1 month.

Preheat oven to 325 degrees F. Trim fat from pork loin. Rub seasonings all over surfaces of the pork. Place loin on a rack in a shallow pan. Roast for 1 to 1 1/2 hours or until thermometer registers 155 degrees F. Remove from oven and cover with foil. Allow to stand for 15 minutes during which the temperature should be 160 degrees. 

Source: Heart Healthy Living

Mashed Sweet Potatoes with Coconut Milk

     Ingredients

1 1/2 pounds sweet potatoes, (about 3 medium)

3/4 cup “lite” coconut milk

1 tablespoon minced fresh ginger

1/2 teaspoon salt

Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 10 to 15 minutes. If you prefer to bake them, place them in a baking dish and bake at 425 degrees F for about an hour. They should be tender all the way through, regardless of which preparation method you choose. 

When cool enough to handle, peel off and discard skin. Transfer the sweet potatoes to a saucepan and mash thoroughly with a potato masher. Add coconut milk, ginger and salt; stir well. Reheat in the microwave for 1 to 2 minutes, or in the oven for 8 to 10 minutes. Serve warm.

Source:  Eating Well