Source: Everyday Food
Apricot Glazed Pork Tenderloin
1 pork tenderloin (about 12 oz)
1/2 T. olive oil
coarse salt and ground pepper
1/2 10 oz. jar apricot jam
1/8 c. spicy brown mustard
Heat broiler; set rack 4 in. from heat. Line a rimmed baking sheet with foil. Rub pork with oil; season with salt and pepper. Broil 10 mins.
Meanwhile, in a small saucepan, whisk together jam and mustard. Cook over medium heat until jam melts, 3-4 mins; remove from heat. Transfer half to a small bowl for brushing. Cover pan to keep remaining sauce warm.
Remove pork from broiler; brush with reserved sauce. Continue broiling until pork is blackened in spots and registers 150 degrees on an instant-read thermometer, 5-10 mins. more.
Cover pork loosely with foil; let rest 5 mins. before slicing. Serve drizzled with warm sauce.
Green Beans with Parsely and Garlic
coarse salt and ground pepper
1 lb. green beans, stem ends trimmed
4 tsp. olive oil
2 garlic cloves, minced
2 tsp. grated lemon zest
1 T. fresh lemon juice
2 T. chopped fresh flat-leaf parsley
In a large pot of boiling salted water, cook green beans until crisp-tender, about 5 mins. Drain.
In same pot, heat 2 tsp. oil over medium-low heat. Add garlic; cook until starting to soften, about 2 mins. Return beans to pot. Add lemon zest and juice, remaining 2 tsp. oil, and parsley; season with salt and pepper. Toss to coat. Serve immediately.
Sweet-Potato Wedges
3 sweet potatoes
1 clove garlic
1 1/2 T. olive oil
1/4 tsp. dried thyme
1/8 tsp. crushed red pepper
1/4 tsp. salt
Preheat oven to 400. Peal sweet potatoes, cut in half crosswise and then into wedges, about 1 in. wide. Crush garlic clove in its skin. On a rimmed baking sheet, toss the sweet potatoes with the garlic, olive oil, thyme, crushed red pepper, and salt. Roast until soft, about 30 mins.
These 3 dishes went together very well with a nice soft (dairy and soy free) roll and dairy and soy free "butter" spread. Nice enough to serve company!
Sunday, November 6, 2011
Tuesday, November 1, 2011
dinner home fries
Source: Everyday Food
3 T. olive oil
1 1/2 lbs. potatoes
salt and pepper
1 onion
In a large nonstick skillet, heat 3 T. olive oil over medium-high heat. Add 1 1/2 lbs. potatoes, scrubbed and cut into 3/4 in. pieces, 1/2 tsp. salt, and 1/4 tsp. pepper. Toss to coat; cover, and cook 5 mins. Add another T. olive oil; stir in 1 onion, chopped into 1/2 in. pieces (about 1 1/2 c.). Reduce heat to medium; cook, covered, 5 mins. Uncover; cook, stirring frequently, until potatoes and onions are browned, about 15 mins. Toss with another 1/4 tsp. salt and serve.
3 T. olive oil
1 1/2 lbs. potatoes
salt and pepper
1 onion
In a large nonstick skillet, heat 3 T. olive oil over medium-high heat. Add 1 1/2 lbs. potatoes, scrubbed and cut into 3/4 in. pieces, 1/2 tsp. salt, and 1/4 tsp. pepper. Toss to coat; cover, and cook 5 mins. Add another T. olive oil; stir in 1 onion, chopped into 1/2 in. pieces (about 1 1/2 c.). Reduce heat to medium; cook, covered, 5 mins. Uncover; cook, stirring frequently, until potatoes and onions are browned, about 15 mins. Toss with another 1/4 tsp. salt and serve.
pulled-pork sandwiches
Source: Everyday Food
3/4 c. ketchup
1 T. light-brown sugar
4 garlic cloves, finely chopped
3/4 tsp. dried sage
1/2 tsp. dried oregano
coarse salt and ground pepper
3 lb. boneless pork shoulder, trimmed of excess fat
MSPI friendly buns
In a 5-6 quart slow cooker, stir together 1/2 c. ketchup, sugar, garlic, sage, oregano, 1 tsp. coarse salt, and 1/2 tsp. pepper. Cut pork in half lengthwise; add to slow cooker, turning to coat. Cover, and cook on low until meat is very tender and falling apart, about 8 hours (or on high for 6 hours).
Transfer pork to a large bowl. Using a large spoon, skim off and discard any fat from surface of cooking liquid. With two forks, pull meat apart until shredded. Pour any juices from slow cooker over pork, add remaining 1/4 c. ketchup, and stir to combine; season with salt and pepper. Spoon meat onto bottom half of rolls; add red cabbage, if desired, on top of roll.
Tangy red cabbage: In a medium bowl, toss 1 1/2 c. shredded red cabbage with 2 T. cider vinegar and a little coarse salt. Let stand until soft and bright in color, at least 30 mins. and up to overnight.
This is one of my favorite pulled pork recipes. Even my picky 2 year old gobbles it up. We don't make the red cabbage anymore, but we tried it once and it is quite good!
3/4 c. ketchup
1 T. light-brown sugar
4 garlic cloves, finely chopped
3/4 tsp. dried sage
1/2 tsp. dried oregano
coarse salt and ground pepper
3 lb. boneless pork shoulder, trimmed of excess fat
MSPI friendly buns
In a 5-6 quart slow cooker, stir together 1/2 c. ketchup, sugar, garlic, sage, oregano, 1 tsp. coarse salt, and 1/2 tsp. pepper. Cut pork in half lengthwise; add to slow cooker, turning to coat. Cover, and cook on low until meat is very tender and falling apart, about 8 hours (or on high for 6 hours).
Transfer pork to a large bowl. Using a large spoon, skim off and discard any fat from surface of cooking liquid. With two forks, pull meat apart until shredded. Pour any juices from slow cooker over pork, add remaining 1/4 c. ketchup, and stir to combine; season with salt and pepper. Spoon meat onto bottom half of rolls; add red cabbage, if desired, on top of roll.
Tangy red cabbage: In a medium bowl, toss 1 1/2 c. shredded red cabbage with 2 T. cider vinegar and a little coarse salt. Let stand until soft and bright in color, at least 30 mins. and up to overnight.
This is one of my favorite pulled pork recipes. Even my picky 2 year old gobbles it up. We don't make the red cabbage anymore, but we tried it once and it is quite good!
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