Pork Tenderloin with Herbs

2 pork tenderloins, trimmed of fat (about 2–2 1/2 lbs.)

2 T kosher salt

2 C warm water

1 T apple cider vinegar

1 T brown sugar

1/2 C ice cubes

2 T lemon juice

3 T butter sliced into 6 pats

Spice Mix:

1 T EACH chili powder, garlic powder

1 t EACH salt, onion powder

1/2 t smoked paprika

1/4 t pepper

Herbs to add LATER:

1/2 t EACH dried parsley, dried basil, dried oregano 

Optional to make gravy:

1-2 t cornstarch with 1 T water

Preheat oven to 400 degrees F. Lay two long pieces of foil on a baking sheet – these will be used to fold up each tenderloin separately.  Or use a skillet with a lid.

In a 4-C measure, mix salt with warm water until dissolved. Whisk in apple cider vinegar, brown sugar and ice.  Transfer to a gallon-size freezer bag, and add the pieces of pork. Brine for exactly 20 minutes then remove pork from brine. (The pork  can become mealy if left in the brine any longer.)  

Meanwhile, combine all of the Spice Mix ingredients (not the "Add Later Herbs") in a small bowl. 

RINSE pork and pat very dry. (Discard baggie and brine.) Evenly rub pork all over with spice mix. 

Heat 1 tablespoon vegetable oil in a large skillet over medium high heat. When oil is very hot and just smoking, add pork tenderloins, you may need to work in batches. Sear each side of pork until golden, then transfer to foil or leave in skillet if using the skillet for baking. 

Evenly sprinkle tops of pork tenderloins with remaining herbs (parsley, basil, oregano, thyme) then rub into pork.

Evenly drizzle each pork tenderloin with one tablespoon of lemon juice (2 tablespoons total), then top each tenderloin with 3 pats of butter. Bring up the sides of the foil to completely enclose each tenderloin. Or place cover on the skillet.

Bake at 400 degrees F until pork registers between 145- and 150-degrees F (63 and 65 degrees C) at the thickest part of the tenderloin, 15-25 minutes depending on thickness. This means the pork will be juicy and slightly pink in the middle. To check the temperature, carefully unwrap the foil, then wrap it back up if it needs to continue baking. 

When pork is done, loosen foil or open lid slightly (so steam can escape) and let stand 5-10 minutes before slicing. Season with additional salt and pepper to taste and serve with accumulated butter sauce in the bottom of the foil.

Optionally, you can make a gravy with the liquid instead.  Pour into a small saucepan and heat.  Mix cornstarch with water and add to the hot liquid.  Stir until thickened.

https://carlsbadcravings.com/best-baked-pork-tenderloin/

Rocket to Mars Casserole

    A little spice, some crunch, lots of cans, mixing of cultures, and a chance to use up that leftover rotisserie chicken or Thanksgiving turkey.   

       This is a tribute to a friend named, Jack, who is interested in all things having to do with space.  He also likes to cook, but this recipe is probably too simple for him.

1 can cream/mushroom soup

1/2 C sour cream (or yogurt)

1/2 C mayonnaise

1 C frozen peas

1 can sliced water chestnuts, rinsed and drained

1  4 oz. can diced chiles

1-2 C seasoned stuffing cubes*

2-3 C cooked chicken, shredded or cubed*

Topping: 1/4 C sliced almonds

Optional: smoked paprika and aleppo pepper

Preheat oven to 350° F.  Spray an 8” x 11”* baking dish with oil.

In a large mixing bowl, mix together the soup, sour cream, and mayonnaise.  Add the remaining ingredients, except the almonds.  Mix together and place in prepared dish.  Sprinkle with sliced almonds, then paprika and pepper, if desired. 

Bake for 35-45 minutes.  Remove from oven and let it rest for about 5 minutes before serving.  Enjoy!

Serves 4. 

*Use a 9” x 13” casserole dish and the larger amounts (or more) for 6-8 servings.  You can also increase the sour cream, mayo, and peas (or whatever veggies you like) by 1/4 C or so.

Easy Artichoke Bites

These appetizers are always a hit, and pretty easy to keep the ingredients on hand when you need something at the last minute.  And I've just found a way to make them even faster and easier.

  4 large eggs

 1 jar (12-14 oz) artichoke bruschetta mix*

 1/4 C fine dried bread crumbs

 1/2 t each pepper and dried oregano

 1 4 oz can diced chiles

 2 C (8 oz.) shredded sharp cheddar cheese

1.  Preheat oven to 350°.  Spray 10” glass pie plate or 7" x 11" baking dish with oil.

2.  Whisk eggs in a bowl to blend. Stir in the remaining ingredients.

3.  Pour mixture into the prepared baking dish and bake, uncovered, until it feels set when lightly touched, about 30 minutes. Let sit at least 10 minutes before cutting into small squares or pie sized pieces, if serving for dinner.

 

Make ahead: Up to 1 day, chilled. Reheat, uncovered, 12 minutes at 325°.

 

*Trader Joe's has a 12 oz. jar. Cara Mia has a 14 oz. jar.

Soboro Bowl Bento

 

This is a delicious lunch time treat, with only three toppings on a bowl of rice.  I was introduced to it by my Auntie Agnes when I went to visit her.  A bowl of rice has flaked salmon, some seasoned scrambled egg, and a green shiso (perilla) pickle.  You could also garnish with some strips of nori (seaweed) if desired.

So here it is for one serving:

• large bowl of rice
• flaked salmon or tuna
• pickled shiso  Alternates could be green beans cut up, cooked spinach, shredded carrots, 
• an egg seasoned with a little soy and a pinch of sugar, scrambled int fine bits (1 egg is enough for two bowls.)
• nori, either in strips or torn into small pieces, (optional)

And there you have it. 😊. Enjoy!

Kathy’s Layered Enchilada Pie

My MAJEK group of friends have been exchanging recipes during COVID.  This is one that Kathy shared.  It is pretty simple, and very tasty.  

• My adaptations: I used a package Impossible Burger to eat lower on the food chain.  
• 2-4 T taco seasoning
• I used a 10" pie plate or 8 x 11 casserole dish
• After baking for 20 minutes, topped with more cheese, then returned to oven uncovered for another 5-10 minutes until bubbly.

1 lb ground beef                                

1 onion small size

1 can tomato sauce 8 oz or 14oz can of diced tomatoes

sliced black olives....sm can may be enough

1-1/2 cup cheddar cheese or more

3/4 cup water

Your favorite Mexican seasoning (Lawrys Taco is good or chili pwd….I used Penzeys Bold Taco) probably a tablespoon or more

6 corn tortillas...butter these

Brown meat and onion....drain.....then add tomato sauce and olives plus seasoning along with some salt and pepper.    

Layer the tortillas, meat, and cheese.  I end with tortillas on top.  Add water around sides.  Bake at 400* covered for 20-30 minutes.  

Serves 4-6 depending on how hungry you are.

You can have toppings like sour cream, cilantro, etc.

Twice-Cooked Pork Tenderloin

1 boneless pork tenderloin, about 1 pound

 Salt and freshly ground black pepper

3 tablespoons butter, extra virgin olive oil, or a combination

¼ cup marsala or white wine

¼ cup cream

1 tablespoon lemon juice OR Dijon mustard

 Chopped fresh parsley leaves for garnish, optional

Sprinkle meat with salt and pepper. Put a large skillet over medium-high heat; when heated, add 2 tablespoons butter and/or oil. When butter foam subsides or oil dimples, add meat (cut in half to fit pan, if necessary). Brown it well on all sides, for a total of 4 to 6 minutes. Turn off heat, remove meat from pan, and let it sit on a board. When skillet has cooled a bit, proceed.

Cut meat into 1-inch-thick slices. Once again turn heat to medium-high, add remaining butter and/or oil and, when it's hot, add pork slices to pan. Brown on each side, about 2 or 3 minutes each. Turn heat to low and remove meat to a warm platter.

Add marsala or wine to pan, turn heat to high, and cook, stirring and scraping, for a minute. Lower heat slightly, add cream and cook until slightly thickened. Stir in lemon juice or mustard, then taste and adjust seasoning. Serve meat with sauce spooned on top, garnished, if you like, with parsley.

Original recipe from here.  

Mississippi Roast

        The picture of this recipe looked delicious, but don't all the pictures on food blogs look terrific!  I have made a few recipes that did not live up to their promised expectations.  You won't see those recipes here.  But this one had been on my list for awhile, and I finally picked up a chuck roast and tried it.  Yum!  After reading several of the comments, I made some adjustments and we liked it fine.  The roast was 3 pounds exactly, but I trimmed off at least 1/4 pound of fat before starting.  Even though there is really NO liquid required, there was plenty as it cooked, mostly fat.  I skimmed most of it off before serving with the meat.
         One time, I tried using the sliced pepperoncini, but that didn't work as well.  Buy the whole ones and use whatever number seems right to you.  If you use the whole jar, prepare for it to be pretty spicy.

• •  1 boneless chuck roast, top or bottom round roast, 3 to 4 pounds
  •  1/2 tsp kosher salt
  •  3/4 tsp black pepper
  •  3 Tbsp all-purpose flour
  •  2 tablespoons neutral oil, like canola
  •  1 package dry Hidden Valley Ranch dressing mix
  •  1 package dry onion soup mix
     1 cup beef broth (optional)
  •  10 to 15 pepperoncini (or more)
  
  
  
  
  Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage into the meat.
  
  
  Heat the oil in a dutch oven* (or large skillet) set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker.** Sprinkle the dressing mix and soup mix on top. (Pour the broth around the meat.)
  
  
  Add the pepperoncini on top of the meat. Put the lid on, and set to high for a 3-4 hours, if you will be around to turn it down later. ( I always start at high for the first hour or two.) Cook, undisturbed, for 6 to 8 hours, or until you can shred the meat easily using 2 forks. (Depends on your particular crockpot, whether it will be tender in that length of time.  May need longer.)
  
  

  Remove the meat from the slow cooker to a bowl and shred, removing any large clumps of fat.  Serve with rice, egg noodles, or roasted or mashed potatoes, or pile onto sandwich rolls, as burritos or tacos, however you like.

  
  
  *Using a pot with high sides keeps grease a little more contained and prevents getting your stove quite so greasy.
  **Or 300 degree oven for about 3-4 hours.
  
  
  
  
  This recipe comes from various sites.