Thai Pork Tenderloin

I could not stop eating this. I didn't have high hopes for how it would turn out, but I thought it was amazing. I didn't use 2 tenderloins as the recipe calls for, but still made the full amount of sauce. It ended up being a perfect amount of sauce for the one tenderloin, so if you use the full 2 tenderloins, you might want to double the sauce recipe if you are a sauce lover like me. Also, my tenderloin took much longer than the specified 8-10 minutes to reach 145 degrees. I don't know if it was my stove top or a misprint in the recipe.













1 TB vegetable oil
2 (12-ounce) pork tenderloins, trimmed
1 1/4 cup coconut milk
1 TB grated fresh ginger
1 tsp sambal oelek chili paste (in the Asian food section of the supermarket)
1/4 cup minced fresh cilantro

Pat pork dry with paper towels and season with salt and pepper. Heat oil in a 12-inch skillet over medium-high heat until just smoking. Cook pork until browned, 3 to 4 minutes per side. Transfer to plate.

Add ginger to now-empty skillet and cook over medium-high heat until fragrant, about 30 seconds. Stir in coconut milk and chili paste, scraping up any browned bits, until incorporated. Add pork and any accumulated juices and cook, turning occasionally, until sauce is thickened and meat registers 145 degrees, 8-10 minutes. Transfer pork to carving board, tent loosely with foil, and rest for 5 minutes. Off heat, stir cilantro into sauce. Season with salt and pepper to taste. Slice pork and serve with sauce.

Recipe source: Cook's Country Magazine

Chicken Diane

I'm really into recipes with pan sauces lately. This one is really good. The recipe is for 2 servings, so adjust as needed.
1 TB canola oil
2 boneless, skinless chicken breasts, seasoned with salt and pepper (about 6 oz each)
1 TB unsalted butter
1 TB minced shallots
1 tsp minced garlic
3 TB brandy
2 tsp Dijon mustard
2 tsp Worcestershire sauce
1/4 cup half-and-half
1 TB minced fresh parsley
Salt and pepper to taste

For the chicken, heat oil in a medium skillet over medium-high heat. Add chicken and cook 6 minutes, flip, cover, and cook an additional 6 minutes. Remove chicken to a small plate and tent with foil.

For the sauce, melt butter in same skillet over medium heat. Stir in shallots and garlic; cook 30 seconds.

Off heat, deglaze skillet with brandy, scraping up any browned bits on the bottom. Return skillet to heat and boil brandy 30 seconds. Whisk in Dijon and Worcestershire.

Off heat, whisk in half-and-half and parsley. Return skillet to heat to slightly thicken the sauce; season with salt and pepper.

Return chicken to skillet turn to coat in sauce. Remove chicken to a plate and top with remaining sauce.


Recipe and photo source: Cuisine at Home

Stuffed Pork Tenderloin with Red Wine Gravy

A little time consuming, but it turned out to be really delicious. I ended up adding the pan juices from the cooked tenderloin to the gravy to enhance the flavor. Just make sure to skim off the fat before adding it to the sauce.

2 TB unsalted butter

1/2 pound Cremini mushrooms, wiped clean, and finely chopped in a food processor

1 medium shallot, finely diced

Salt and pepper, to taste

1 pinch dried thyme

1/4 cup brandy

3 slices uncooked bacon, 2 slices chopped, 1 reserved

1/4 cup fresh basil, chopped

4 pieces cooking twine

Olive oil

1 cup Merlot wine

Salt and pepper

3 TB flour

1 1/4 cup beef stock

Melt the butter in a large saute pan over medium high heat. Add in the mushrooms, shallow, salt and pepper, and thyme. Cook for about 15 minutes on medium heat, stirring occasionally. After about 15 minutes, remove the pan from the heat and add the brandy. Return to heat and cook until all of the moisture is gone. Remove from the heat and let cool.

Preheat oven to 450. Using a fillet knife, butterfly the tenderloin down the center, being careful not to cut all the way through. Season with salt and pepper, add the 2 chopped slices of bacon, basil, and seal the cooled mushroom mixture inside the tenderloin. Roll the tenderloin over, and seal (in 4 places) with the cooking twine. Drizzle with olive oil, and season the outside with salt and pepper. Top with the remaining slice of bacon. (The tenderloin is lean, so the bacon adds a bit of fat during the cooking process).

Cook tenderloin in the oven, uncovered for 25 minutes. Remove pan from oven, reduce the heat to 300 degrees, cover with foil, and cook for about 45-60 minutes, until the internal temperature is 150 degrees. Remove from oven and let the meat rest for 10 minutes. Slice into 1-2 inch medallions.

While the meat is cooking, place the wine in a saucepan and bring to a boil. Whisk in the flour, beef stock, and season with salt and pepper. Cook on medium-high for about 20 minutes, or until the sauce is well thickened. Season with additional salt and pepper if needed.

Plate medallions with a generous drizzle of the red wine gravy.

Recipe Source: www.tastykitchen.com

Coconut Chicken

Crunchy and delicious...and kid friendly! The sauce doesn't taste amazing on its own, but is really good on the chicken.

1 (14 oz) can coconut milk, divided

1 clove garlic, minced

1 TB soy sauce

1 TB lime juice

1 1/2 pounds skinless, boneless chicken breast halves, cut into strips

1 cup sweetened shredded coconut

1 cup Panko bread crumbs

1/2 tsp salt

1/2 tsp ground black pepper

1/2 cup all-purpose flour

1 egg, beaten

1/2 cup reduced-fat mayonnaise

Pour half of the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag. Shake to thoroughly combine. Place the chicken strips into the bag and squeeze several times to coat the chicken. Refrigerate at least 3 hours. Reserve the remaining coconut milk.

Preheat oven to 400. Line a baking sheet with foil and grease with olive oil.

Place the shredded coconut into a food processor and pulse several times until the coconut is ground into crumbs. Mix it with the Panko crumbs, salt, and pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat, then dip into egg, and finally into the coconut crumb mixture. Place the coated strips onto the coated baking sheet.

Bake the chicken strips in preheated oven until golden brown, about 30 minutes.

Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.

Recipe Source: www.allrecipes.com

Meatballs and Spaghetti with Creamy Tomato Basil Sauce

These were the easiest meatballs I've ever made and Nate loved them. I used a package of ground turkey (1.25 pounds) instead of ground beef and cut down the water to 3/4 cup. Using my cookie scoop to form the balls, the recipe made 35 meatballs so I froze half for future use.

Meatballs

2 pounds ground beef

1 package Stove Top, chicken flavor

1 1/4 cup water

Preheat oven to 400. Mix all ingredients together and form into 1 1/2 inch balls. Bake for 16-20 minutes.

Sauce

1 jar (14 oz) spaghetti sauce

2 oz cream cheese

2 TB chopped fresh basil

Heat all sauce ingredients in a pan. Pour over spaghetti and top with meatballs.

Recipe Source: www.addictiveallens.blogspot.com