Recipe Tag: Beef / Pork

Roasted Pork Tenderloin with Balsamic Glaze

Place the balsamic vinegar in a small sauce pan over medium heat. When the vinegar begins to boil, adjust the heat to a simmer.

Cook the vinegar until it is reduced to 1/4 cup. Set aside.

Place a large skillet in the oven and preheat to 375°F.

When the oven is at temperature add the oil to the pan and swirl to coat.

Add the tenderloin and sprinkle the salt and pepper over the tenderloin.

Roast the pork, turning 2 or 3 times, for about 15 to 20 minutes.

Remove the pork from the oven and let rest for about 2 minutes.

Slice and serve topped with the balsamic glaze.

Five Spice Pork Stir Fry

Place the oil in a large skillet or wok over medium high heat.

Add the mushrooms and toss well. Cover and cook for about 8 minutes tossing frequently.

Add the ginger and the pork tenderloin. Toss well.

Cover and cook for about 8 minutes, tossing frequently.

Add the edamame, five spice powder, soy sauce, pepper and water. Toss well and cook for about 3 minutes.

Add the cabbage and cook for two minutes. Serve.

Red Beans and Rice Risotto

Place the olive oil in a large skillet over medium-high heat. Add the onions and sauté, stirring frequently, for about 3 minutes.

Add the celery and continue cooking for about 2 minutes, then add the green bell peppers and continue cooking for another minute.

Add the sausage and cook, stirring frequently, for 2 minutes.

Add the rice and stir, cooking for another minute.

Add the beans, seasoning, salt, and water.

Stir thoroughly and bring to a simmer, then reduce the heat and allow to simmer, stirring occasionally, about 30 to 40 minutes or until the rice is no longer grainy in texture. Serve.

Polish Hunters’ Stew

Preheat the oven to 325F.

Place the dried mushrooms in a bowl and pour the boiling water over the top.

Stir and then let stand for about 10 minutes while you start the stew.

Place the olive oil in a large stock pot over high heat.

Add the onions and sausage and cook for about 4 minutes. Stir frequently.

Add the fresh mushrooms and cook for about 4 minutes. Stir frequently.

Add the pork and cook for about 5 minutes. Stir frequently.

Add the reconstituted mushrooms (and their broth), cabbage, sauerkraut, beer, pepper, marjoram, and paprika. Stir and cover.

Place the covered pot in the oven for 90 minutes. Stir occasionally.

Add the prunes and horseradish. Stir and return to the oven for another 45 minutes.

Serve.

Pasta with Butternut Squash Sauce

Preheat the oven to 325°F.

Cut the squash in half lengthwise and scoop out the seeds.

Place the squash in a large skillet cut side down and place the skillet in the oven.

Roast for 45 minutes. Remove and let cool to the touch.

Peel the skin off of the squash and discard. Place the flesh in a large mixing bowl.

Add the milk, salt, marjoram, and pepper.

Using a large whisk, blend until smooth.

Place the sauce in a saucepan over low heat. Stir occasionally.

Place the water in a large stock pot over high heat.

After the water is boiling add the pasta. Stir and cook on a slow boil.

While the pasta is cooking, place the olive oil in a large skillet over medium high heat.

Add the diced bacon and cook for about 3 minutes. (The bacon does not need to become crispy.)

Add the sliced onion and cook for about 5 minutes, stirring frequently.

When the pasta is done, drain it, then add the pasta to the pan with the onions and bacon.

Toss well to mix the pasta with the bacon and onions, then divide between 4 bowls.

Top with the warm butternut squash sauce and then the cheese. Serve.

Maple Rosemary Pork Loin

Place a large skillet or roasting pan in the oven and preheat to 325°F.

Add the bacon when the pan is hot and return the pan to the oven. Let the bacon cook for about 5 to 7 minutes.

Remove and stir.

Return to the oven and cook for another 3 minutes.

Add the white onions, rosemary, and pepper to the pan. Toss well.

Cook for about 10 minutes. Toss well twice.

While the onions are cooking, salt the pork loin.

Remove the pan from the oven and push the onions to one side of the pan.

Place the pork in the pan. Return the pan to the oven.

Roast for about 45 minutes. Turn the pork 1/4 turn about every 10 minutes. Toss the onions each time when turning the pork loin.

At each turn of the pork loin drizzle 1 tablespoon of the maple syrup over the top of the meat.

When the pork hits 140°F internal temperature remove the pan from the oven and set it on a plate to rest.

Place the pan on the range and add the water.

Toss the onions well across the bottom of the pan with the water to deglaze the pan.

After the pork has rested for 5 minutes cut into 8 slices.

Serve topped with the onions.

Eggplant Steaks with White Beans and Ham

Place a large skillet in the oven and preheat to 325°F.

Place 3 teaspoons olive oil, the vinegar, mustard and 1/8 teaspoon salt in a small bowl and whisk until blended.

When the oven is hot, add the olive oil mixture to the pan and then the eggplant.

Return the pan to the oven and roast for about 30 minutes. Turn the eggplant over a couple of times during the roasting process.

After the eggplant has been roasting for about 10 minutes, place 2 teaspoons olive oil in a medium skillet over medium high heat.

Add the ham and cook for about 1 minute. Stir frequently.

Add the white part of the green onions and cook for about 2 minutes.

Add the tomatoes, white beans, salt and marjoram and cook for about 10 minutes, stirring frequently.

Add the white wine and continue cooking for about 3 minutes, stirring frequently.

Remove the eggplant from the oven and place on two plates.

Top with the white bean mixture and serve.

Black Beans & Rice

Place the olive oil in a large stockpot over medium heat. Add the sausage and cook slowly, stirring frequently, until the fat renders out of the sausage and the sausage is lightly browned.

Remove the sausage to a plate and set aside.

Add the garlic to the rendered fat and saute, stirring frequently, for 2 minutes. Do not let the garlic brown.

Add the onion and continue cooking, stirring frequently, for 3-5 minutes or until the onion is translucent.

Add the bell pepper and celery and continue cooking, stirring frequently, for another 4-5 minutes.

Return the sausage to the pan and add the vegetable stock, undrained black beans, cumin, oregano, cayenne, and cinnamon.

Stir thoroughly and bring the mixture to a slow boil, then reduce heat to low and just barely simmer, uncovered, 4 hours, stirring occasionally.

Serve over brown rice.

Wild Mushroom and Sausage Linguine

Place the water in a large stock pot over high heat.

While the water is heating, remove the casing from the sausage and cut into small dice or crumble.

Place a large non-stick skillet over medium high heat and add the sausage. Cook, stirring frequently for about 5 minutes.

Add the olive oil and the white part of the green onions. Cook for about one minute. Add the mushrooms and increase the heat to high. Add the red pepper flakes, salt, and black pepper.

While the mushrooms are cooking, add the pasta to the boiling water. Stir well and keep stirring occasionally.

Cook the mushrooms, tossing frequently, until the mushrooms are well browned. Adjust the heat to medium or medium-high.

When the pasta is done, add the parsley and the green part of the green onions to the pan. Toss well. Add 1 cup of the pasta water and toss well. Add the butter and then the drained pasta. Toss well.

Serve topped with the parmesan cheese.

Pepperoni Pizza Mac and Cheese

Place a large skillet in the oven and preheat to 325°F.

When the oven is hot, add the olive oil to the pan, swirl to coat, and add the onion and green bell pepper.

Toss and then return the pan to the oven. Roast for about 15 minutes, tossing occasionally.

Add the pepperoni and toss. Roast for 5 more minutes.

While the vegetables are roasting, place the water in a medium stock-pot over high heat and bring to a boil.

Add the pasta and cook until done. Do not overcook – the pasta should be cooked al dente.

While the pasta is cooking, combine the eggs and milk in a medium sauce pan. Whisk until smooth. Add the cheese and fold together.

When the pasta is done, drain well and return the cooked elbows to the pot. Add the cheese mixture and place the pot over medium heat.

Fold together well until the cheese is completely melted and creamy. Don’t let the mixture boil, but when the sauce is very thick, remove from the heat.

Add the roasted veggies and pepperoni. Add the basil and black pepper.

Fold together and serve immediately.