Pulled Pork with Cilantro Coleslaw

My Mom shared this fabulous recipe with me last week after she had it at a church function and as you can see, I wasted no time in trying it out on my family!  She was right...it was fabulous, I am not kidding!  This sandwich is  soo good!!!  We loved it!  This coleslaw is creamy and surprisingly NOT sweet like so many other recipes.  It seemed to balance the tangy BBQ pork perfectly!  This dinner was a hit and it couldn't have been easier to make!  My kind of dinner!  I can see why they served it for a church function. It would be really easy to prepare this recipe for a large group!  I guess I am getting antsy for summer,  I am already planning a backyard pool party with this sandwich in mind!  Now if only the weather would cooperate!  Today we had flurries--ugh!!  Crazy spring weather!  How is it in your neck of the woods?

Pulled Pork with Cilantro Coleslaw

Recipe Source: My Mom via Kelsey A.

Ingredients

• Cilantro Coleslaw Ingredients


• 1/2 cabbage sliced OR you can use 1 small bag of coleslaw mix (that is what is pictured)


• 1/4 c cilantro chopped


• 1/2 c sour cream


• 2 T vinegar


• 1T water


• 1/2 t salt and pepper

Instructions

1. Pulled Pork


2. There are lots of ways to make pulled pork. I like to use a Pork Butt (shoulder) roast with some fat on the bottom, but a tenderloin was used in the above picture and it worked great! The key is slow roasting. I like my crockpot or stoneware baker for creating pulled pork. Here is what I do:


3. Season your pork--try Montreal Seasoning or just some salt and pepper


4. Place in crockpot (or heavy pan or stoneware baker) with about a cup of water (or I use chicken broth)


5. It using crockpot cook on low for 6-8 or high for 4-5. If using the oven--bake at 300 for 3-4 hours, depending on the size of meat you use. Cook until is can be shredded. Drain off the excess liquid if there is any and remove any fat. Once you shred it, add your favorite BBQ sauce. We like Sweet Baby Rays. YUM!


6. Mix sour cream vinegar, water, salt and pepper.


7. Pour over cabbage and mix well.


8. Serve a scoop of the coleslaw over the BBQ sauce smothered pulled pork in split bun. Enjoy!

3.2.1311

 

 

Dijon, Maple and Brown Sugar Pork Tenderloin

This is such a unique pork tenderloin recipe.  I love the combination of flavors.  The maple, brown sugar, dijon mustard, and honey really compliment each other with underlying hints of balsamic, garlic and thyme.  What an unlikely group of ingredients, right?  But guess what?  They work.  They more than work.  This recipe is fabulous!  I changed the cooking time to 6-7 hours, because in my experience the 7-9 hours that is recommended for crockpot recipes makes pork tenderloin dry and little overcooked.  I also prefer sauces and gravies thickened with flour, so I used flour instead of cornstarch.  We invited my parents over for dinner the night we had this roast, and we got rave reviews from all.  Definitely a recipe I will be making again and again.

Dijon, Maple and Brown Sugar Pork Tenderloin

Author: Mindy

*Never add flour directly to your drippings/juices as this can cause lumpy sauces/gravy.

Ingredients

• 2 lbs pork tenderloin (I used 2 that were about 1 pound each)


• salt and pepper to taste


• 1 clove garlic, minced


• 2 tablespoons maple syrup


• 1/4 cup Dijon mustard


• 2 tablespoons honey


• 2 tablespoons brown sugar


• 1 tablespoon balsamic vinegar (or cider vinegar works too)


• 1/2 teaspoon dried leaf thyme, crumbled


• flour and cold water for thickening juices into sauce (or 1 tablespoon cornstarch and 1 tablespoon water)

Instructions

1. Sprinkle tenderloins lightly with salt and pepper.


2. Place pork in a slow cooker sprayed with non-stick cooking spray.


3. Combine garlic, maple syrup, mustard, honey, brown sugar, vinegar, and thyme; pour over the pork. Turn pork to coat thoroughly.


4. Cover and cook on LOW for 6-7 hours, or on HIGH for 3 to 4 hours.


5. Remove pork to a plate, cover with foil, and keep warm.


6. Pour the juices into a saucepan and bring to a boil over medium heat.


7. Combine flour and cold water; whisk a little at a time into the juices and stir until thickened.  I usually start with 2-3 tablespoons of flour in 1/2-1 cup of cold water.  I just add until the sauce is the right thickness depending on the amount of juices/dripping being used.  Don't worry if you don't use all of the flour/water*.


8. Serve the pork sliced with the thickened juices.  (If desired, use conrstarch instead of flour.


9. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer. Serve over pork as directed).

3.2.2802

Recipe adapted from: Six Sisters' Stuff

Smothered Pork Chops

There is something about this time of year that makes me crave comfort food.  Maybe it's the taking-down of all the cheery Christmas decorations, maybe it's the cold. I don't know but it feels good to sit down to a warm, comforting meal.  Especially one that you can put in the oven or crockpot, get the table set, feed the baby, tidy up the dishes, (whatever you need to do), and then sit down to your meal nice and hot.  Sometimes I dread dinner time because it is so hectic and crazy trying to time all the dishes to finish at the same time and get it all on the table before it gets cold.  All while your family is demanding your attention!  Anyone out there relate? :)  Well anyway, this recipe is great because it frees you up in the end to attend to all the little details before dinner, so you can all sit down to a peaceful meal. At least that's the way it works in my house!   We love these potato and mushroom smothered pork chops. Hope you do too!

 Smothered Pork Chops
submitted by Brittany ~ The Sisters Café

8 small red potatoes, quartered
2 Tb butter
3-4 Tb milk
1 tsp kosher salt
8 oz. mushrooms, quartered
1 Tb Worcestershire sauce
1/2 onion, chopped
3 green onions, sliced
2 Tb olive oil
4 pork chops
2-3 cloves garlic, crushed
2 Tb olive oil

Boil red potatoes until soft. Drain water and mash with butter, milk, and salt.  While the potatoes are boiling, sauté the mushrooms, Worcestershire sauce, onions, and green onions in the olive oil over medium heat until onions are transparent, about 10 minutes.  Fold sautéed mixture into mashed potatoes and set aside.  Preheat oven to 350 F.

In a large frying pan, brown the pork chops over medium high heat in the oil and garlic. (I rub the garlic into the pork chops first, then brown in the oil.)  Place pork chops in 9x13 inch pan and spoon mashed potato mixture on top of chops.  Cover lightly with foil and place in oven for approximately 45 minutes (or until pork chops are cooked, depending on the thickness of the meat.)  Uncover and allow potatoes to brown for 5-10 minutes, then remove from oven and serve.

serves 4

recipe source: adapted from $5 dinners

Sweet and Spicy Pork Tenderloin

Wow--let me tell you, this recipe creates a fantastic tenderloin.  Extremely tender, moist and flavorful.  Just looking at the picture makes my mouth water:)  It really was great!  My family of meat lovin boys devoured it!  I really enjoyed the touch of cinnamon in the marinade and sauce.  It made the dish unique and delicious.  Although, I have a feeling that if you are not a cinnamon fan, you could easily leave that out and it would still be wonderful.  Don't you just love simple recipes that create spectacular results? It makes you look so good with minimal effort and time in the kitchen!  Win win!!  Happy grilling!

Did you notice that as of Saturday it is officially Fall!  Yeah I love this time of year, don't you?  Autumn inspiration here and here.

Sweet and Spicy Pork Tenderloin
submitted by Melanie~thesisterscafe.com

1/2 cup soy sauce
1/2 c packed brown sugar
1/4 c sherry (I use the cooking sherry  -but if you don't want to use that here is a list of substitutes for alcohol in recipes)
3 tsp dried minced onion
2 tsp cinnamon
1/4 c olive oil
1/4 tsp garlic powder
2 (3/4 pound) pork tenderloins

Whisk the soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a mising bowl.  Pour half in a large resealable plastic bag and keep half in the fridge to use as a sauce.   Place pork in bag with marinade and refrigerate for 6-12 hours.  Preheat grill to high heat.  Lightly oil grate. Place tenderloin on grill and discard marinade in the bag.  Cook for 20 minutes or to desired doneness.  Allow to rest for 5-10 minutes under a tent of foil.  While doing that heat the reserved marinade in the microwave or on the stovetop.  FYI this sauce is very strong,  if you want it milder, you could add some broth and then thicken with a couple of teasopoons of cornstarch mixed with a few Tablespoons of water.  Slice tenderloin  into medallions, drizzle with warm sauce and serve.

Recipe Source: WKeller on  Allrecipes

Italian Calzone Wrap

Calzone in a wrap? Yes please.  These wraps come together fast, are super fresh and taste incredibly delicious.  My husband liked dipping his wrap in marinara, which I have to admit is pretty darn good.  You could use this or this recipe, or just open a can of your favorite marinara sauce (which is what we did).  This recipe came from Darla Evanson, who is a fabulous caterer in Utah.  Her niche is doing inexpensive buffets and dinners with everything made from scratch.  She's amazing, and earlier this summer, she shared with me some of her favorite recipes she uses at home... so watch for more coming!  In the mean time, enjoy a favorite recipe from a popular professional caterer.

Italian Calzone Wrap
Submitted by Mindy ~ The Sisters Cafe

2 Tablespoons Olive Oil
1 large onion chopped
2 cloves garlic, minced
1 pound hot Italian sausage
1-2 red bell peppers (1 large or 2 small)
2 teaspoons chopped sundried tomatoes
1 pound fresh mozarella, cut into 1/2" cubes
1 cup chopped basil leaves
1/2 cup grated parmesan cheese
marinara (optional)
Tortillas (Tortilla Land uncooked tortillas shells are my favorite)

In a medium skillet, heat oil.  Add onion, cook on low for 2 minutes.  Add garlic and sausage, crumble as you cook, stirring 3-5 minutes.  Drain off excess fat at this point.  Add red bell peppers and sundried tomatoes.  Cook a few more minutes.  Add mozarella and basil leaves.  Toss, put the lid on pan and let cheese melt.  This only takes a minute or two (cheese will go stringy if left on heat too long).  Cook tortilla shells as directed and top with filling.  Sprinkle with parmesan cheese, wrap it up and serve immediately.

Kalua Pork

Kalua pork is a serious favorite around our house.  If you haven't tried it yet, you've just got to... and soon!  My mom made Kalua pork from time to time growing up, and I loved it... but I had kind of forgotten about it until my own family moved in next to a Hawaiian family five  years ago.  The Wongs have thrown a Luau from time to time, and my husband and I fell in love with their Kalua pork.  After five long years, I've finally finagled the recipe out of them.   Okay, okay.  I'm pretty sure they would have given it to me any time I asked!  This recipe is for the crockpot - my favorite!  And I've doubled and halved the recipe, which both work out fabulously.  This pork freezes amazingly, and the leftovers make great burritos, salads, and sandwiches.  But I have to admit my favorite is still to eat it with coconut rice and fresh fruit.  With warm, sunny days around the corner, I'm thinking Luaus and Kalua Pork all summer long!

Kalua Pork
Submitted by Mindy ~ The Sisters Cafe

 6 lb pork butt roast
1 1/2 Tablespoons Hawaiian Sea Salt (can substitute regular sea salt)
1-1 1/2 Tablespoons Liquid Smoke

Pierce pork all over with a carving knife.  Rub salt all over the roast, then rub with liquid smoke.  Place in the crockpot on low for 16-20 hours, turning once during cooking time (if you are short on time I think the pork is still good starting at about 8 hours).  Remove from the crockpot and shred , adding the drippings back in to moisten the meat.

Hot Ham & Swiss Poppyseed Sliders

oh my goodness--these sliders were FANTASTIC! I originally saw them on pinterest and couldn't wait to make them for my family. I had a feeling they would love them and boy, was I ever right!   They gobbled them up and my husband said the recipe was a keeper! That is big since I do a lot of recipe testing around here and trust me they are not always "a keeper":)  I plan on putting these sliders on the menu next week.  I think it will be the perfect way to use up our leftover ham from Easter dinner.  These sliders are a step above a regular sandwich and would be perfect for a special luncheon or party.  Although they taste amazing they are oh-so-easy to create, making this recipe a GREAT one in my opinion!

Hot Ham & Swiss Poppyseed Sliders
submitted by Melanie~The Sisters Cafe

24 good white rolls

24 pieces good honey ham

24 small slices Swiss cheese

1/3 mayo

1/3 cup miracle whip

Poppy seed sauce 

1 1/2 TBSP poppy seeds

1 1/2 TBSP yellow mustard

1 stick butter, melted

1 TBSP minced onion

1/2 tsp. Worcestershire sauce

In a small bowl, mix together mayo & miracle whip.  Although, I used all Best Foods Mayo and it was great!  Spread onto both sides of the center of each roll.  Place a slice of ham & a slice of swiss inside of each roll.  Close rolls & place into a large baking dish or heavy cookie sheet, very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients and  pour evenly over all of the sandwiches.  Let sit 10 minutes, or until butter sets slightly.  Cover with foil & bake at 350 for 12-15 minutes or until cheese is melted.  Uncover & cook for 2 additional minutes and serve warm.

** sandwiches can me assembled a day ahead & kept in the fridge ready to bake.  Perfect for a party!

**I had a hard time finding good soft rolls here in TN (I may have to make some of my Buttermilk rolls next time)--but if you live in Utah try Judy's or Rhodes Rolls.

Recipe Source:  The Recipe Club

it's-a-keeper lasagna recipe

You can find about a billion recipes of lasagna out there... but are they all good?? Not so much.  Granted everyone has their own idea of what lasagna should be but let's face it, most lasagnas are a little bland.  I promise you that you won't think this recipe is bland or boring though!  It is really, really yummy and full of fantastic flavor.  And I'll tell ya, if I'm going to the great lengths of making homemade lasagna, it better be dang good!  In fact, I always double the recipe so I have one for the freezer.  So this recipe is written with that in mind - it makes two 9x13 inch pans of lasagna.  It freezes great though... or you can take the extra to a friend in need.  Either way, it makes me feel much more satisfied seeing two pans of lasagna after all that work and I'm sure you'll feel the same way! :)  (Another bonus is that you will have extra meat sauce.  This freezes great as well and will make an easy and delicious spaghetti dinner down the road.)  Serve it up with a green salad and fresh garlic bread and your family will be very happy campers.  Enjoy!

It's-a-keeper Lasagna
submitted by Brittany ~ The Sisters Cafe

meat sauce:
2 lbs mild Italian sausage
1 lb ground turkey
2 large onions, diced
4 tsp garlic, crushed (6-8 cloves)
2 (12 oz.) cans tomato paste
3 (8 oz.) cans tomato sauce
4 cups stewed tomatoes (mine are homegrown and frozen but you can substitute canned stewed tomatoes)
1/2 cup brown sugar
1 Tb dried basil (or 1/4 cup chopped fresh)
2 tsp Italian seasoning
1/2 tsp black pepper
1/2 tsp red pepper flakes (or more to taste)
1/4 cup fresh parsley, chopped
1/2 cup water

cheese mixture:
32 oz. ricotta cheese (can substitute cottage cheese)
4 oz. cream cheese, optional
2 extra large eggs
1/4 cup fresh parsley, chopped
1 tsp salt
1/8 tsp nutmeg

24 lasagna noodles, soaked in hot water for 20 minutes
shredded mozzarella cheese (approximately 2 lbs or 8 cups)
1 1/2 cups shredded Parmesan cheese

In a stock pot, cook sausage (remove casings), ground turkey, onion, and garlic over medium heat.  Stir in remaining ingredients listed under meat sauce.  Simmer, covered for 1-2 hours, stirring occasionally. Use the back of your stirring spoon to break up large chunks of stewed tomatoes.   **If you are making this the day before you plan on serving it, you can skip the long simmer time.  The flavors will meld together as it sits in the fridge, even if you have already assembled the lasagna.**

Soak lasagna noodles in hot water for 20 minutes.  (They will be partially cooked - soft but firm enough that they don't get soggy while baking.  This helps the lasagna servings hold their nice square shape when you slice it up.)  While noodles soak, combine ingredients for the cheese mixture and set aside.  Preheat oven to 375 degrees F.  Set out two 9x13 inch pans.

To assemble, scoop 1 1/2 cups of meat sauce in the bottom of each 9x13 inch pan.  Lay down 6 noodles lengthwise over sauce and spread with 1/4 of total cheese mixture  in each pan. (This will use up half of your cheese mixture.)  *Note: not a 1/4 cup but a 1/4 of the total cheese mixture! To make this easier you might want to divide the cheese mixture into 2 bowls before starting the layering so that it is easy to use half a bowl for each layer.*   Next sprinkle 1  1/2 cups mozzarella and 1/4 cup Parmesan on top, per pan. (Or desired amount of cheese, I usually sprinkle on the amount that looks good to me.)  Repeat layers and top with remaining mozzarella and Parmesan.  Cover with foil and bake for 1-1.5 hours.  The time will vary depending on if you bake both at once.  For last 15 minutes, remove foil and allow cheese to crisp up on top.  Let lasagna cool for 10 minutes before slicing. 

If you wish to freeze one, cover tightly with foil and pop into the freezer without baking.  Remove from freezer the night before you wish to serve it and let it thaw in fridge.  Bake covered in foil for approximately 1-1.5 hours.  If it's slightly frozen it will take longer of course! 

Caramel Apple Pork Chops

I hate to spoil any new year's diets out there... but this recipe is too good not to share! And if you are anything like me, you are just a little addicted to sweets at this point so you're gonna love this! Better to wean yourself off the bad stuff slowly right?  This will help with that, it has a delicious and sweet caramel sauce poured over the pork chop and sauteed apples. Yum!  No need for a dessert now.  See?  I'm helping here! :)

Caramel Apple Pork Chops
submitted by Brittany ~ The Sisters Cafe

4 pork loin chops, 3/4 inch thick (bone-in or boneless)
canola oil
1/4 cup packed light brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
2 tart apples (ex: Granny Smith)
4 Tb butter
4 Tb pecans, chopped

Heat a skillet over medium-high heat.  Pour a small amount of oil in skillet (1-2 tsp) and place pork chops in skillet.  Salt and pepper each side, as much as desired.  Cook for 5-6 minutes on each side, or until evenly browned.  Remove from heat and keep warm.
In a small bowl, stir together brown sugar, cinnamon, and nutmeg.  Peel and core apples and slice into 1/2 inch thick wedges.  Add butter to the skillet and stir in the apples and brown sugar mixture.  Cover and cook over medium-high heat for 3-4 minutes or until apples are just tender.
Remove the apples with a slotted spoon and arrange on top of pork chops; keep warm.  Continue cooking sauce in skillet until thickened slightly (1-2 minutes more).  Spoon the sauce over the apples and chops.  Sprinkle with pecans.

recipe source: slightly adapted from A Decade of Cooking The Costco Way

Pork Chops with Caribbean Rub and Mango Salsa

Who doesn't just love the holidays?!  With all the cheery music, beautiful lights, great shopping, fun parties to attend and plan... not to mention all the fantastic (but high-calorie) foods that we all get to bake and enjoy!  With that in mind, I love to make a healthy dinner during the holidays (as much as possible anyway) and this pork chop recipe rates highly with my family in both the taste and health department.  It has a great kick with all those Caribbean spices and the mango peach salsa pairs deliciously with it.  Another thing I love about this recipe from Cooking Light is that it is quick and easy - perfect for hectic December!  To make it even speedier, I like to serve it with Costco's prepared mango and peach salsa.   However, I included the original mango salsa recipe in case you wanted to whip up some fresh salsa of your own. Enjoy and Happy Holidays!

Pork Chops with Caribbean Rub and Mango Salsa
submitted by Brittany ~ The Sisters Cafe

4 (6-ounce) bone-in center-cut pork chops (about 1/2-inch-thick)
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
3/4 teaspoon sugar
3/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper

mango peach salsa
fresh cilantro sprigs

Combine the first 7 ingredients in a small bowl. Rub pork chops with spice mixture.  Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add pork to pan; grill 3 minutes on each side or until a thermometer registers 145° (slightly pink).  *Even better, grill pork chops on a bbq preheated to medium-high heat.  Or if you don't have a bbq or a grill pan, broil the chops in the oven about 6 inches away from heat - works great too!  Serve grilled pork chops with mango peach salsa and fresh cilantro.

If you prefer to make your own salsa, here is the original Cooking Light recipe for mango salsa.

Toss together gently:
1/2 cup diced peeled mango
1/2 cup diced plum tomato
1/2 cup chopped cilantro
1 tablespoon red wine vinegar
2 teaspoons extra-virgin olive oil

Recipe source: Cooking Light

Grilled Pork Tenderloin with Chimichurri

I know everyone's mind is on turkey these days but hopefully you have some attention to spare for a grilled pork tenderloin recipe that literally bursts with flavor!  I hosted a dinner party in October and served this fantastic, delicious, perfectly wonderful chimichurri with grilled pork tenderloin that I found on Our Best Bites.  It is seriously awesome!! I have made it with steak before too and I honestly don't know which is a better way to serve it.  If you haven't made chimichurri before, you must try it.  The fresh herbs, garlic and olive oil make a supreme sauce that will have you scraping your plate! In fact I might suggest making a bit extra since I always wish I had more!  Especially if you're like me and use the pork tenderloins you can buy at Costco. (They come in pairs in two vacuum packed bags - four total.  I'm not sure but I think they are bigger than most.)  This is a perfect menu item for dinner parties or company. It's pretty and has a taste that will knock everyone's socks off! :)

Grilled Pork Tenderloin with Chimichurri
submitted by Brittany ~ The Sisters Cafe

2-3lb pork tenderloin (2 small-med pork loins)
1 1/2 C chopped parsley
1 1/2 C chopped cilantro
1/2 C loosely packed oregano leaves*
2 T fresh lime juice
1 T red wine vinegar
3 T chopped garlic (6-7 cloves)
1 t kosher salt
1/4 t black pepper
1/4 t red pepper flakes
1/2 C extra virgin olive oil

*Fresh is best, but if you don't have access to fresh oregano, you could use fresh cilantro and parsley and add in 1 Tbs plus 1 teaspoon  dried oregano leaves.

Place pork tenderloins in a ziplock bag and set aside.

Place parsley, cilantro, oregano, lime juice, vinegar, garlic, salt, and pepper in a food processor.  Pulse several times until finely chopped.  Remove mixture and place in a bowl.  Add red pepper flakes and then stir in olive oil by hand.

Remove 1/2-3/4 C. chimichurri (the herb mixture you just made) and place in bag with pork tenderloins.  You just need enough to coat them well.  Be careful to not cross-contaminate since you will be serving the remaining chimichurri over the top of the finished meat.  Seal bag and set aside to marinade for about an hour or longer if you need to.  Place plastic wrap over the remaining chimichurri and set aside until ready to serve.

When ready to cook, preheat grill.  Remove tenderloins from bag and let excess marinade drip off.  Place on grill and cook for about 5-8 minutes before flipping to the other side.  You want the internal temp to be about 160 degrees, so check with a thermometer and take it off the grill when it reaches 155-158 since it will continue to cook a bit as it sits.  Remove from grill and let stand 5 minutes before cutting.  Slice, and serve with remaining chimichurri drizzled on top.

recipe source: Our Best Bites

*** Be sure to enter the GIVEAWAY below! Deadline is Sunday at midnight EST! ***

Garlic Balsamic Crusted Pork Tenderloin

I found this recipe while browsing Pinterest ( I LOVE that site) It sounded so good  and let me tell you,  it did not disappoint!    I am not a big meat eater myself, and I never crave it, but this recipe just might change that:)  This tenderloin was fantastic!   It was super tender and flavorful!  Just for fun,  I served it with some peach salsa, and it was delish!  My family and our dinner guests loved it. And I loved how easy and simple it was to prepare.  I think the marinade time is key. I let mine soak for about 12 hours, but I think overnight would even be better.  The next time I am Costco I will pick up some more tenderloin and freeze them in the marinade so they can marinate while they defrost.  That is one of my favorite time saving tricks and it works great!  I grilled ours, but I think the oven directions would work wonderfully if you didn't want to cook outdoors.

Hope you all have a great week!  We have some seriously exciting news here:) Go Cougars!

Garlic Balsamic Pork Tenderloin
submitted by Melanie ~ The Sisters Cafe

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)

2 tablespoons canola oil (if preparing in oven)

Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. If not, no worries, it will still be great!

Grill preparation:

Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.

Oven preparation:

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.

Recipe Source: Kitchen Confidante

Spinach Twist ~ Rhodes Bake-N-Serv

 

*This post was originally published in 2010, but we've recently added step-by-step photos to illustrate the directions. Enjoy!*

Rhodes Bake-N-Serv company sent each of us sisters a cookbook, Fresh Ideas with Frozen Dough. Wow. It's a great recipe book! I have tried half a dozen recipes from this cookbook already, and have found some real winners. My top recipe so far is this Spinach Twist. It's delicious. I've made it three times already. And honestly, it's pretty simple to make!


Spinach Twist
submitted by Erin ~ www.thesisterscafe.com
printable recipe

8 Rhodes Texas rolls, thawed and risen (or 12 regular dinner rolls)
1 8-oz pkg cream cheese
3 c chopped fresh spinach
1/2 tsp basil
1/2 tsp rosemary
1 egg
1/4 c parmesan cheese
2 c chopped ham
1 c sliced fresh mushrooms
1/2 c chopped onion
1 clove garlic, minced
2 tbsp butter
1/4 tsp salt
1/8 tsp pepper
1 egg, beaten
parmesan cheese, if desired

Press rolls together and roll out to a 10x13 inch rectangle. Mix cream cheese, spinach, basil, rosemary, egg, parmesan cheese and ham in bowl. Spread mixture over dough. Saute mushrooms, onion, garlic, butter, salt and pepper. Spread over cream cheese mixture. Starting with the longest side, roll dough up tightly and place seam side down.



Tuck ends under. With a long, serrated knife, cut roll lengthwise in half.



Carefully, roll each half so the cut side is facing out. Twist halves together 3 times and then pinch ends together and tuck under. This will form a long twist. Place on baking sheet sprayed with non-stick cooking spray. Brush with egg and sprinkle with parmesan cheese.

Cover with sprayed plastic wrap and let rise until double. Remove wrap and bake at 350 degrees for 45 minutes. Do not underbake. Cove with foil the last 15 minutes. Let cool for 5 minutes before slicing.

Recipe courtesy of Fresh Ideas with Frozen Dough.

Vietnamese Sandwich

This delicious sandwich is surprisingly unique. I never would have considered making a sandwich out of a browned pork chop, red onions, cucumbers and cilantro. Odd, I know.  But pair these tasty ingredients with savory chile sauce, mayonnaise, and a sprinkle of lime juice, and you've got yourself one mouth-watering sandwich!  Serve it on fresh french bread and you'll be in heaven.  I made this sandwich for dinner two times just in the last week!  It is SO GOOD! Thanks to my friend, Jill Sessions, for this scrumptious sandwich recipe.

Vietnamese Sandwich

Submitted by Erin  ~  The Sisters Cafe

4 boneless pork loin chops, cut 1/4 inch thick
4 (7-inch) French bread baguettes, split lengthwise*
4 tsp. mayonnaise, or to taste
1 oz. chile sauce with garlic
1/4 c. fresh lime juice
1 small red onion, sliced into rings
1 medium cucumber, peeled and sliced lengthwise
2 T. chopped fresh cilantro
Salt and pepper to taste

Preheat oven broiler. Place the pork chops on a broiling pan and set under the broiler.  Cook for about 5 minutes, turning once, or until browned on each side.  Open the French baguettes and spread mayonnaise on the insides.  Place one of the cooked pork chops into each roll.  Spread chile sauce directly on the meat.  Sprinkle with a little lime juice and top with slices of onion, cucumber, cilantro, salt and pepper.  Finish with another quick drizzle of lime juice.

*Note: After making this incredible Chicken Pesto Sandwich that Melanie posted, I realized that fresh bread truly makes a world of difference with a sandwich. I served this Vietnamese Sandwich on fresh French Bread that I made earlier in the day, and it was fantastic! Of course, I'm sure bakery bread would still be great, too.

Deliciously Easy Stir-Fry

 

 

 

 

 

 

 

 

 

 

This has got to be the tastiest stir-fry out there for the least amount of work! I love it. It is my go-to recipe for those hectic days when I don't have much time but want to feed my loved ones a nutritious meal. I have to admit, originally it took me quite some time to even try this one because of the ketchup in the ingredients (doesn't that sound really weird?!) but trust me, it works. It works really well! What's great about it too is that you can use just about whatever veggies you have in your fridge and need to use up. That goes for the meat too (although I highly recommend using pork... sooooo much better than chicken!) The vegetables listed are what I usually like to use but you can do any combination you feel like. I always make this with broccoli but on the day of this picture, I was out. It felt so strange not to have green in my stir fry I added a side of green beans!

Easy Stir-Fry
submitted by Brittany ~ The Sisters Cafe

4 cups hot cooked rice
2 Tb soy sauce
2 Tb ketchup
1/2 tsp ground ginger
2 cloves garlic, minced
3/4 lb pork sirloin chops, thinly sliced (or boneless, skinless chicken)
3 Tb canola oil, divided
1 medium onion, sliced into 1/2 inch wedges
4 small sweet red peppers, thinly sliced (or 1 red bell pepper)
1-2 cups loosely packed red cabbage, thinly sliced

**above are the vegetables pictured but here are a few of my other favorites:
broccoli florets
mushrooms, quartered
zucchini, julienned

While your rice is cooking, mix together the marinade. Mix soy sauce, ketchup, ginger and garlic. Add pork and let stand for 15 minutes.
Heat 1 Tb of oil in large skillet over medium-high heat. Add onions, peppers, and cabbage (or any vegetable - total should be around 3-4 cups) and stir-fry until crisp-tender. Remove mixture from skillet.
Heat 2 Tb oil in same skillet. Add pork, including all the marinade, and stir-fry until cooked. Stir in vegetable mixture. Serve over hot cooked rice.
*the Sriracha sauce is an optional ingredient - one I rarely use but once in awhile I will add a dab of it - just a little because it is really hot! You can add it to the marinade or at the end if you want to add it to taste.

Dr Pepper Ribs

The Super Bowl is here, which means it is time to make some MAN FOOD! :)  And what better man food is there than ribs?  Ribs made with delicious Dr Pepper no less.  Rich and spicy, no utensils needed (unless you count that stack of paper towels someone brought in from the kitchen)... and a definite football party hit! Thanks to our friends Eric and Brandy for this delicious recipe.

**This is a peppery rub.  I never use all of the rub that most recipes make, and this was no exception.  I coated it lightly and saved the leftovers in an airtight container.  Put more or less rub on depending on how strong you want the peppery flavor.  Enjoy!

PS GO PACKERS!!!!!

Dr Pepper Ribs
Submitted by Mindy ~ The Sisters Cafe

Rub:
1/4 cup salt
1/4 cup black pepper
1/4 cup brown sugar
4 teaspoons of mustard powder
1/2 teaspoon of cayenne
2 teaspoons of chipotle chile pepper (made from smoked dried jalapenos - you should be able to find it in the spice section of your grocery store)
1/2 teaspoon allspice

Glaze:
2 cups Dr Pepper
1 cup ketchup
1/2 cup mustard
1/4 cup apple cider vinegar
2 Tablespoons molasses
2-4 teaspoons of chipotle powder ( I used 2 tsp.)

Two racks of ribs
1/4 cup Dr Pepper

Coat the ribs with the rub (I coated medium light... but use as much rub as you like flavor.  Remember this one is on the peppery side), wrap in plastic and place in the refrigerator for at least four hours.  Heat the oven to 300 degrees and bring the ribs to room temperature.  In a foil-lined large baking or roasting pan, arrange the ribs with the meat side up, pour in 1/4 cup of Dr Pepper, cover pan tightly with foil and place in the oven.  Meanwhile, place all the glaze ingredients in a pan, bring to a boil and then simmer for 20 minutes until thick and syrupy.  After an hour and a half, take the ribs out of the oven and spread some of the glaze on each side of the racks.  Place back in the oven, meat side up and cook uncovered for 30 minutes.  After 30 minutes, take out the ribs and spread more glaze over them and cook for 30 more minutes or until ribs are desired tenderness.  At this point, take the ribs out of the oven, spread more glaze on them and then cook each side under the broiler for four minutes.  Divide and serve!

Black Pepper Chops with Molasses Butter

These pork chops are amazing! I didn't really know what to expect. I got the recipe from those little recipe cards they give you in the grocery store... it sounded very unique and I thought they would either be awesome or terrible. They were better than awesome - sooooo delicious! Can't wait for you to try them!

Black Pepper Chops with Molasses Butter

submitted by Brittany at www.thesisterscafe.com

printable recipe here

4 pork loin chops, 1 1/2 inches thick

1/4 cup butter, softened

1 Tb molasses

1/2 tsp lemon juice

4 Tb coarsely ground black pepper

In a small bowl blend butter, molasses and lemon juice with a fork. Cover and refrigerate. Rub chops on both sides evenly with pepper. Grill chops over medium-hot heat for 12-15 minutes, turning once. Top each chop with a tablespoon of molasses butter.

Oriental BBQ Pork Salad

While I was in Utah this summer, my friend Jenn had us over for dinner and served this delicious salad. We all loved it and I couldn't wait to make it again when we got home. This recipe came from our friend Andrea,and is in my first ward cookbook from about 12 years ago! I had forgetten about it and was happy for the yummy reminder! Thanks Jenn!!

**I tried making this with whole wheat noodles, and about 1/2 more of all the veggies. It was a little dry--so next time I will double the sauce recipe.

Oriental BBQ Pork Salad
submitted by Melanie
printable recipe here

2 Tb brown sugar
2 Tb soy sauce
1 lb boneless pork
2Tb oil
2Tb sugar
3 Tb soy sauce
1 Tb sesame seeds
1 tsp ginger root, finely chopped
Dash of hot pepper sauce
6 oz vermicelli (thin spaghetti)
1 cup fresh pea pods
1 cup carrots, julienne cut
1/4 cup green onions, diagonally cut

In a medium bowl combine brown sugar and 2 Tb soy sauce. Thinly slice pork and pour marinade over pork. Let sit for 30 minutes in refrigerator. In a another small bowl combine ingredients for dressing: oil, sugar, 3 Tb soy sauce, ginger root and hot pepper sauce. Blend well and set aside. Cook vermicelli to desired doneness, adding pea pods and carrots during last minute of cooking. Drain and rinse with cold water. In a large bowl combine cooked vermicelli and veggies with onion. Pour dressing over mixture and toss well. In a large skillet stir fry the meat mixture for 5 minutes or until brown. Add to salad and mix to combine. Cover and refrigerate for 2-3 hours to blend flavors. Just before serving, sprinkle with sesame seeds.

*You can turn this wonderful cold salad into an equally delicious hot meal by browning meat in a wok, adding the veggies and dressing and throwing in the noodles, onions and sesame seeds at the end.
Serves 8

Cranberry Pork Roast

I saw this recipe on two blogs (A Year of Slow Cooking, then Recipe Corner) in December, and decided that if it got two sets of great reviews... it was definitely worth trying. I am always looking for easy dinners, and this one sounded like a fun change from the regular old roast we usually have. I have made it twice now and thought it was wonderful both times. The first time, I used a combination of white tail deer and mule deer meat I had in my freezer. It was really good. The second time I made it, I used pork... and I have to say it was way better. There is just something about a sweet sauce that calls for pork! This tender, juicy roast was a big hit at my house. My one year old, who usually isn't much of a meat eater, was scarfing it down and yelling for more. :) We ate the leftovers on salad and wrapped up in tortillas with burrito toppings. Super good!

Cranberry Roast
Submitted by Mindy ~ The Sisters Cafe

1/2 onion, thinly sliced
1, 2-4 lb roast (I used pork in the picture above)
2 Tbsp. soy sauce
1 can whole berry cranberry sauce
salt and pepper

Place the rings of onion in the crock pot. Sprinkle the roast with salt and pepper to taste (I really didn't put much salt on). Place the roast on top of the onions. Next add the 2 Tbsp. of soy sauce, just pouring over the top of the roast. Dispense the cranberry sauce on top of the roast. Cook on low for 6 hours. About one hour before serving, shred the pork with two forks. That way it will soak up all the juices and be tender, delicious when you serve it.

Recipe Source: Recipe Corner and A Year of Slow Cooking

Autumn Harvest Pork Roast

I love the autumn. Any time the seasons change it is exciting but this is my favorite because the holidays are beginning! It also means more baking and cooking especially of fall-themed foods...which I love! This is one of my hubby's favorite dinners. I got this recipe years ago in a cookbook Melanie gave me compiled from a lot of her neighbors and friends. I often get my favorite recipes from those kinds of cookbooks! This pork roast is perfect for when the cold weather starts rolling in with its squash, apples and spices. I almost love making it more for the wonderful scents that fill the house while it cooks! I have changed the original recipe slightly only to add the squash and apples at the end. Otherwise they get too soft for my taste. Hope you all enjoy and Happy Autumn!!
Autumn Harvest Pork
submitted by Brittany

1 cup cider or apple juice
1.5-2 lb pork loin roast
kosher salt
freshly ground pepper
2 large apples, peeled and cubed (Granny Smith or other tart variety)
1 1/2 whole butternut squash, peeled and cubed
1/2 cup brown sugar
1/4 tsp cinnamon
1/4 tsp dried thyme
1/4 tsp dried sage

Heat cider in deep skillet on medium-high heat. Sear pork loin on all sides in cider. Sprinkle meat with salt and pepper on all sides and place in crock pot, along with juices. Cook on low for 5-6 hours. Combine apples and squash in large bowl. Sprinkle with brown sugar and herbs, stirring to coat well. One or two hours before roast is done, arrange the squash and apples around the pork loin. Continue to cook on low for the remainder of time and until squash/apples are desired tenderness. Remove pork from crock pot, cover with foil, and let stand 10-15 minutes before serving.