Pork Tenderloin with Pan Sauce

This recipe is not new to the blog. I posted it about 2 years ago but it definitely warrants a re-post and an updated picture. This is my "go-to" pork tenderloin recipe. I'm pretty happy with the time change from last week. I served this up with some roasted "teeny-tiny" baby potatoes and my daughter's favorite veggie, brussel sprouts! Ingredients: 1⁄2 cups olive oil 1⁄3 cup soy sauce 1⁄4 cup red wine vinegar Juice of 1 lemon 1-2 tbsp Worcestershire sauce 1-2 tbsp fresh parsley, finely chopped 2 tsp dry mustard Freshly cracked black pepper, to taste 4 cloves garlic, peeled and minced 1 1-lb. pork tenderloin (silver skin removed) Directions: Combine all marinade ingredients and reserve 2-3 Tbsp. Pan Sauce: Pan scrapings from pork tenderloin 1/2 cup of chicken broth 2-3 tbsp of pork marinade (thoroughly mixed) 1-2 tsp butter Meanwhile, place the skillet back on the stove over medium heat. Source: Adapted from For The Love of Cooking

Mmm...is for Mommy: Easy Barbecued Ribs I’ve never cooked ribs before. It’s something I’ve left to the pros, like my favourite, favourite, favourite BBQ joint, Boneheads BBQ. When we were out shopping Thursday night though, there was a pretty good deal on some small packs of pork back ribs, so I decided to give it a go. Friday morning, I remembered that there was a barbecue rib recipe in my new America’s Test Kitchen Slow Cooker Revolution cookbook and I knew it was going to be what I used. The original recipe is fairly large and should be made in a large oval slow cooker. Easy Barbecued Ribs 1.5 tbsp sweet paprika (3tbsp) (Edited Feb ’12 to say I’ve also used mild smoked paprika with fantastic results)1 tbsp light brown sugar, lightly packed (2 tbsp)1/8 tsp cayenne pepper (1/4 tsp)S&P to taste (about 1 tsp each is what I used)2 lbs pork (baby) back ribs (6 lbs) – leave the membrane on the ribs to help hold them together1 cup barbecue sauce (3 cups)Vegetable oil spray. Enjoy!

Honey Pork Belly | Easy Japanese Recipes at Just One Cookbook Recently by coincidence, I have been receiving a lot of feedback about my recipes from my friends and family. They knew about my blog when I first started, but I had no idea that they have been actually following my blog and cooking my recipes! Some of them also asked me to keep sharing more quick and easy recipes for them. So friends and family, this fast and delicious recipe is for you! Well, it’s for everyone of course. On a busy day where I simply run out of time, I tend to cook donburi (Japanese rice bowl) dish with quick miso soup. Unagi DonPork Curry DonburiTori Soboro DonburiCrispy Tonkatsu DonburiNegitoro & Avocado DonburiOyakodonGyudon They are all easy to make, and more importantly they take very little time! Today I’m guest posting at Wok with Ray. Please click HERE to read my complete post with recipe at Wok with Ray. Honey Pork Belly Recipe Enjoy! Tags:asparagus, avocado, black bean sauce, curry, honey, japan, japanese rice, miso, negitoro, pork, pork belly, shrimp, unagi

Brown Sugar and Balsamic Glazed Pork Loin This was a cinch to make and seriously delicious. Casey and I both loved it and it will definitely be a regular on our menu. It made a fabulous meal served with Brussel Sprouts with Bacon and Walnuts. It was one of those meals that left me completely satisfied and happy but without feeling like I overdid it. Recipe from Let's Dish. Ingredients: 1 (2 pound) boneless pork tenderloin (or regular pork loin) 1 teaspoon ground sage 1/2 teaspoon salt 1/4 teaspoon pepper 1 clove garlic, crushed 1/2 cup water Glaze 1/2 cup brown sugar 1 tablespoon cornstarch 1/4 cup balsamic vinegar 2 tablespoons soy sauce Directions: Combine sage, salt, pepper and garlic. Servings: 6-8