Pork Tenderloin Paprikash

It’s absolutely no secret that I love pork tenderloin. The texture and flavor of it couldn’t be more perfect. It’s so tender, it cooks so quickly and it’s really not finnicky. You could easily use chicken breast or chicken thighs to make this if pork isn’t your thing. Actually, chicken is traditional but I had pork tenderloin I needed to use. So paprikash is a traditional Hungarian stew made using a paprika roux base. Don’t think stew stew though, this recipe does not take long to make at all – less than 30 minutes in total, and its ingredients are really quite simple. I prefer my paprikash chunky, I like the texture, some prefer to puree the sauce before adding the meat component, so I’ll let you decide which direction you want to take it. Either way you go – it’s a meal that I’m confident you’ll consistently go to during the week, the kids will love it. I want to know what you think of this one!

Pork Tenderloin Paprikash (16)

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Rosemary Cider Brined Pork

Brining is one of the easiest cooking techniques there is. It is so straight forward, it basically does all of the work for you. Kind of like a slow cooker. The meat absorbs the water and salt and makes it all cook faster. The only other brining I have done was a turkey for Thanksgiving and no word of a lie … a 14 pound turkey was completely cooked in 2.5 hours. That’s ridiculous. But awesome. And delicious. This roast only takes 30-45 minutes, making any dinner simple if you think of it the day before.

Cider Brined Pork Tenderloin (4)

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Brown Sugar Glazed Pork Chops

I love pork chops. Love them. I don’t eat them all that often but I’ll be honest and say I don’t really know what to do with pork chops except to either shake and bake them or smother them in bbq sauce. This … mmm I’ll be making this again. It took about 32 seconds to prepare and with a quick 15 minutes in the oven, you’ll have dinner in no time!! I even convinced Mike to make this for me one night. He doesn’t cook very often but he was successful with this one. I have no doubts that he could pull off a complicated recipe (he once made Na’an bread and he decided to experiment and I came home to a curried, garlic Na’an!) You may even talk your kids into cooking you dinner 😉

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Red Curry with Pork Tenderloin

Pork Tenderloin is by FAR my favourite meat. The texture and flavor are just not comparable – it practically melts in your mouth. It absorbs flavor well and is pretty complimentary to almost anything you put it with. This particular recipe can get pretty spicy, but I find its heat comforting, and if that’s not your style, you can cut down the curry paste. It all comes together so quickly that I probably make it more often than I should. Pork tenderloin is actually really cheap at Costco, coming in at about $5 per loin. That makes serving your family a hearty, protein-laden dish, pretty damn inexpensive. If you play it right with your veggie purchase this meal will cost you less than $8 to serve a family of 4-6! Buy the pack of 4 loins at Costco and throw the rest in the freezer to make this dish even faster to prepare for your hungry mouths. I honestly don’t think anybody could be disappointed with this dish.

Red Curry Pork Tenderloin (19)

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Pulled Pork – Slow Cooker

I created this recipe one day when I knew I wouldn’t want to cook when I got home from work. I coated a boneless pork roast in spices, put it in the slow cooker with some vegetable stock and  veggies. No muss no fuss! It’s so nice to come home to a cooked dinner, though I had no idea what I was going to do with it. I went to pull it out of the cooker and it totally fell apart sooo … voila! Pulled Pork was born. Some BBQ sauce and we’re left with a damn tasty sandwich that took zero effort!
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