Pork Tenderloin with Chimichurri

This chimichurri sauce is AMAZING!!!

 

Ingredients

• Chimichurri:
• 6 garlic cloves, peeled and minced
• 2 jalapenos, seeded and minced (OPTIONAL)
• 1/4 cup red wine vinegar
• About 1/2 cup finely chopped fresh flat-leaf parsley
• About 1/2 cup finely chopped fresh cilantro leaves
• 3 limes, juiced
• 1 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon whole black peppercorns

Directions

Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, cilantro, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.
Reserve 1/2 cup of the chimichurri to serve and marinate the pork in the rest. Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 30 minutes.
Preheat an outdoor charcoal grill or oven broiler to high.
Remove the pork from the marinade, wiping off any excess. Season both sides with a generous amount of salt and pepper. Drizzle with olive oil and place on the grill. Grill the pork on the hottest part of the barbecue for 4 minutes per side, until well charred. Allow the tenderloin to rest for about 5 minutes prior to slicing. Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley, and serve with the remaining sauce at the table.






Adapted from:
http://www.foodnetwork.com/recipes/tyler-florence/pork-tenderloin-with-chimichurri-recipe.html?soc=sharingpinterest

Easy Cajun Jumbalaya

Ingredients

Original recipe makes 6 Servings                    

 

Makes servings USMetricAdjust Recipe (Help)

* 2 teaspoons olive oil

* 8 ounces kielbasa or other precooked sausage, diced (you can also substitute or add shrimp)

* 1 bell pepper, diced

* 1/2 cup diced celery

* 1 can diced tomatoes with onion and garlic

* 2 tablespoons chopped garlic

* 1/4 teaspoon cayenne pepper

* salt and ground black pepper to taste

* 4 cups of instant cooked rice (2 bags usually)

* 1 can chicken broth

* 2 teaspoons Worcestershire sauce

* 1 teaspoon hot pepper sauce

Directions

 

Heat oil in a large pot over medium high heat. Saute sausage/shrimp until lightly browned, about 5 minutes. Stir in bell pepper, celery and garlic. Season with cayenne, salt and pepper. Cook 5 minutes, or until celery and bell pepper are tender. Add cooked rice, then stir in chicken stock and diced tomatoes. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.

 

 

Adapted from here: http://allrecipes.com/recipe/easy-cajun-jambalaya/detail.aspx

Low-Fat Oven Fried Meat

This is a very regular meal at our house which is happily eaten be each member if our family, even the overly picky ones! I make this with chicken, center cut pork chops or a good white fish (tilapia, swai, flounder etc).

Ingredients:
*water
*greek seasoning or other seasoning of your choice.
*Italian seasoned bread crumbs
*corn meal
*meat
*cooking spray

Directions:

Preheat oven to 400. In a wide shallow bowl mix 2 parts bread crumbs with one part cornmeal. Season with Greek seasoning or any other seasoning of your liking and mix well.

Line a cookie sheet with foil and spray with cooking spray. Rinse each piece of meat in cold water then dredge through bread/cornmeal mixture, flipping and covering until thoroughly coated. Place on cookie sheet. Repeat with each piece of meat until finished. Spray the tops well with cooking spray to help it crisped while baking.

Place in oven.

Here are my average cook times at 400 which might need to be adjusted as needed.

Chicken for 30 minutes.
Pork Chops for 25 minutes.
White fish for 15-20 minutes.

Enjoy!

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Chili Verde

This is such a yummy pork taco meat recipe and is very well received by everyone we serve it to!  We serve it in tortillas with some cheese and sour cream and usually add beans or rice on the side. 


Ingredients:

• pork roast (trim excess fat)
• large chicken broth
• chopped onion
• jar salsa verde

Directions:

• Place pork roast in you crockpot with broth and add additional water to cover.  Cook on low for 8-10 hours or high for 4-5. 
• Remove roast from crockpot and dump liquid. 
• Use two forks to shred the roast and return to crockpot.
• Add onions and salsa verde and mix well.  (I often omit the onions)
• Continue to cook on low for 30 minutes to an hour. 
• Serve with all of your favorite toppings!