Cranberry/Apple Stuffed Pork Roulade

Cranberry/Apple Roulade

INGREDIENTS:

1 1/2-2 lbs pork tenderloin

1 1/2 c cubed bread ( small cubes)

1 apple peeled, cored and diced small (you do not want to chunky that you can not roll the pork)

1/2 minced onion

3/4 tsp savory seasoning or sage, thyme

salt & pepper

1 c dried cranberries coarsely chopped (again, so it will be easy to roll)

1 cup of fresh spinach

 

DIRECTIONS:

1. Butterfly your tenderloin (that means DO NOT CUT ALL THE WAY THROUGH).

Then, find either a grocery bag, or zip lock bag to cover the meat and start pounding the meat ( so to speak) until about 1/8″ thin.  I love using an empty wine bottle as my “beater of choice”

I then trim the edges so it looks nice!!!

 

 

 

Sprinkle a pinch of salt on the inside of the pork.

Combine the bread, apple, onion, sage, pepper, and the remaining salt and spread evenly onto the pork.

Add the spinach and dried cranberries and roll your pork tightly, being sure to leave about an inch of bare pork at the top edge.

Then roll “tightly” leaving room on the edges so stuffing will not fall out. Start with smaller end and roll to longer end

Take your pieces of sting and put underneath the rolled pork and tie on top

Sear the pork over high heat in a cast iron fry pan on the seam side first.

When you have it seared on all sides, put it in the a 425 degree oven for approximately 30-40 minutes, or until the internal temperature reaches 150 degrees.

Let it rest at least 15 minutes, and slice.

Gorgonzola Sauce

1 T butter

1 T flour

1 c 1/2 & 1/2 ( saving the calories!!)

1/4 c white wine

1/4 c chicken broth

1 c crumbled Gorgonzola ( 4 oz)

Melt butter & flour in small saucepan over medium heat and whisk about a minute (this thickens the sauce…it is called a roux)

then add the rest of the ingredients and whisk another minute until desired consistency

****you can mix 1T of flour & 1 T of soft butter and keep on hand if you need to thicken sauces***

***Thank you Phil Wilson the “Baconhound” for the great idea!!!!!

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Pork Tenderloin Marinade

Pork Tenderloin Marinade
1/4 C. olive oil
3 T. soy sauce
1 T. Worcestershire sauce
1 t. ginger (I’ve used both fresh and powdered)
3-4 cloves crushed garlic
1/4 C. brown sugar
3 T. Dijon mustard
1/4 C. Jack Daniels

Combine all ingredients in a bowl and mix well.  Then pour into a ziplock bag or a tupperware or whatever, and marinate over night or at least 8 hours for the “full” flavor.  Then grill on a medium/high heat for about 35-40 mins….turning frequently to avoid burning.  Let rest for 5 mins before slicing and then, VOILA….it will melt in your mouth!!!!

Grilled Peach-Mustard Pork Chops

Peach-Mustard Pork Chops

Ingredients

• 4 (1 1/2-inch thick) pork chops
• Safflower or corn oil, for brushing
• Kosher salt
• Freshly ground black pepper

Directions

Peach-Mustard BBQ Sauce, recipe follows

Prepare an outdoor grill with a high heat for both direct and indirect grilling. Position a drip pan under the grate on the cooler side of the grill.

Brush the pork chops on both sides with oil and season with salt and black pepper to taste. Set aside for 15 minutes.

Grill the chops over the heat until brown on both sides, about 4 minutes per side. Move them to the cool side of the grill and brush with some of the Peach-Mustard BBQ Sauce. Cook the chops, covered, turning and basting with sauce every 5 minutes, until an instant-read thermometer inserted crosswise into the chops registers 140 degrees F, about 15 minutes more. Let rest for 10 minutes.

To serve: Drizzle the chops with more sauce and serve.

Peach-Mustard BBQ Sauce

3 tablespoons unsalted butter

2 tablespoons minced onion

2 cloves garlic, minced

3 tablespoons cider vinegar

1/2 cup whole-grain mustard

1/4 cup Dijon mustard

3/4 cup peach jam or preserves

1 tablespoon bourbon

1/2 teaspoon kosher salt

Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.

Cook’s Note: The bourbon is stirred in at the end–uncooked–to give a genuine jolt to the sauce. This Southern blend goes great with pork but is also a good finisher for chicken, duck, or veal.

Yield: about 1 1/4 cups

Adapted From Food Network Kitchens Get Grilling, Meredith, 2005

Saucy/Tangy/Lemony Bar-B-Que Ribs in Crockpot

Saucy, Tangy, Lemony Bar-B-Que Ribs

2 lbs pork back ribs

1 tsp salt & pepper

2 celery stalks, finely chopped (separate in half in 2 bowls)

1 lg onion, finely chopped (separate in half in 2 bowls)

2 TBS butter

½ c cider vinegar

¼ c each chili sauce (or ketchup) and brown sugar

1 TBS Worcestershire sauce

1 ½ tsp each dry mustard AND red pepper chili flakes

2 TBS minced garlic

½ lemon, thinly sliced

First thing: READ the recipe!! Make sure you have everything on it, then go and gather EVERYTHING up in a roasting pan and put on counter. Next, chop, slice, measure and pour!! Have that all done before you even think of turning on the stove to start cooking. It makes it soooo much easier if you are prepared like this.

• Cut ribs into 3 or 4 rib serving size portions. Place in bowl of slow cooker. Sprinkle with sale & pepper, turning evenly to coat. Add ½ of celery & ½ of onion. Cover and cook on high setting for 3-4 hrs or on low setting for 5-6 hours. Turn meat half way through. You’ll know it’s ready when it falls right off the bone!
• Before serving, melt the butter in a saucepan over medium heat. Next add the other half of both the onion/celery mixture and stir frequently until soft (about 5 minutes).
• Now, whisk in the vinegar, chili sauce or ketchup, brown sugar, worcestershire, dry mustard, pepper flakes, garlic and the lemon slices. Be sure to remove the seeds from the lemon slices before cooking them.
• Bring to a boil and then reduce heat and simmer, stirring often for about 5 minutes. Or, you can make the sauce up to 2 days ahead and refrigerate. Reheat before serving. Place the ribs on a large platter or plates. Drizzle with warm sauce. This is awesome with mashed potatoes!!!

SERVES 4!!!!……………………………….I doubled the recipe for this video.

Pork Chops a la Ixtapa

 

One thing that is NOT in abundance here in Mexico, is either chicken broth or beef broth.  Infact, they don’t seem to be worried about excessive sodium in their diets so they use this Knorr “Caldo de Pollo” which is a powder that you add to water to make broth…me, on the other hand, feel my ankles swell just unscrewing the lid!! But, as I said before, “improvise” we must and therefore my ankles will take a back burner to my pork chop creation!

INGREDIENTS:

• 6 thin sliced pork chops
• 1 onion sliced thinly in half moons
• 1 cube OR tsp of beef granules
• 1 TBS butter
• 2 TBS olive oil
• 1 TBS flour
• 1 cup Apple Juice (try finding that down here!)
• 1 lg Granny Smith Apple, cored and sliced

DIRECTIONS:

1. Heat butter AND oil in pan and add sliced onions.  Cook until translucent then remove from pan.
2. In same pan, now add pork chops and just brown on both sides and remove.  DO NOT COOK, just brown!
3. Now, add the flour to the pan and stir, scrapping the bottom of the pan getting all the good stuff .
4. Add the beef cube OR the 1 tsp of beef granules like Knorr
5. Add the apple juice and mix well with the flour and beef flavoring.  Stir until sauce boils and thickens (thanks to the flour)
6. Return to pan the chops, onions and the sliced apples and reduce the heat and cover for about 15-20 minutes..stirring once during this period to make sure that the pork is cooked,  along with the apples.
7. The take chops out and put on a platter,  pour the “apple gravy” with onions on top and enjoy!!!

Tonight I served it with mashed potatoes and even my friend “Grinder” who had never had pork chops with apples, LOVED IT!!!