You have to make this awesome bacon wrapped Dijon pork tenderloin. I like to experiment a lot with pork tenderloin. They are so easy to make and you can do so many different things. You can stuff it, wrap it, grill it, roast it and the list goes on and on.
I decided to wrap it with bacon for this recipe. Bacon is one of the best foods around if you ask me. I know it’s not healthy but it is delicious. Everything in moderation right? Give this dish a try. It’s delicious. I can’t wait to make again. Also, if you’d rather omit the bacon, feel free just add the glaze on the pork and bake in the oven, no need to brown in the sauté pan. It still comes out with an amazing flavor.
2 ½ T light brown sugar
2 T Dijon mustard
½ T soy sauce, low sodium
½ T olive oil
2 t onion powder
2 t garlic powder
2 t paprika
2 t chili powder
Sprinkle: salt and pepper
Directions: Preheat oven to 350°. In a bowl whisk together all ingredients for the glaze. Set aside. Open tenderloin and pat dry with paper towel. Lay out bacon on large surface close together. Add the tenderloin on top of bacon over to one side. Brush the glaze all over the pork. Tightly roll the tenderloin making sure the bacon is staying in place. Feel free to use toothpicks to keep the bacon on the pork.
Heat a large sauté pan on high heat. Once the pan is hot, brown the pork tenderloin on all sides 4-5 minutes. This will help cook the bacon slightly prior to putting in the oven. Add the meat to a baking dish and cook in the oven 35-45 minutes depending on the size of the pork tenderloin. Cook till internal temperature is 160°-165°. Remove from the oven and tent with foil and let rest 7-10 minutes.
Carefully cut the pork and serve with your favorite sides. Then enjoy!!
This is my favorite rib recipe. I make it so often I’ve pretty much mastered it at this point. I started making these ribs a few years back. When I bought the slabs of baby back ribs I really had every intention of grilling them that quickly change when my grill stopped working. I had to improvise. I made the ribs in the oven low and slow for several hours. They came out so good that I’ve done it that way every single time.
This recipe isn’t your traditional rib flavors. I don’t use any bbq sauce in this recipe. The sauce I use is a different flavor than the traditional bbq sauce for ribs.
I like making these ribs in the oven because the meat literally falls off the bones. They are easy to eat and not messy at all. Don’t worry they are still ribs! 🙂 They are tender and delicious. Give them a try!! Feel free to toss on the grill after you bake them to get a char.
Fall off the Bone Ribs (Oven Baked)
1 slab baby back ribs
1 t salt
1 t pepper
1/2 T garlic powder
1/2 T onion powder
1/2 T paprika
1/2 T chili powder
1/2 T cumin
1/2 cup oil
1 T honey
2 T low sodium soy sauce
2 T Dijon mustard (Smooth, not grainy)
4 Garlic Cloves, grated or minced
3T Rib drippings
Directions: Preheat oven 300°. Prepare the ribs by removing the silver skin on the back of the ribs. Run your knife down one of the bones and grab the white skin and pull completely off. Pat dry the ribs with a paper towel and add to a roasting dish. (I always use disposable aluminum pans.)
In a bowl mix all the spices for the rub together. Add spices liberally all over the top of the ribs. Cover tight with foil. Bake in oven for 2 hours and then check the ribs and baste with the pan drippings. Put back in the oven for another 1 hours. Reserve 3 T of pan drippings for later.
In a bowl mix together all items for the sauce. Brush the sauce over the ribs and put back in oven uncovered for anywhere from 30 to 45 minutes. Remove from oven, add foil and let rest! Then serve with your choice of sides. The meat will literally fall off these bones. I hope you enjoy it.
Notes: You can put on grill to get the char last few minutes if you wish. I prefer not to as it sometimes can dry out the meat. Also, if you’d like to use just regular bbq sauce for this recipe just omit the sauce in this recipe and sauce the ribs with your choice of bbq sauce.
I bought a pork butt and was originally going to make pork carnitas. I had all the ingredients and at the last minute decided to switch it up to pulled pork. It was my first time making the pulled pork in my pressure cooker and with a pork butt. I’ve done a few times with a pork loin and in the crockpot but never this way.
You can definitely put this in a crockpot for low 8-10 hours or you can make low and slow in the oven. If you do in the oven it will probably take 8-10 hours as well on like 300°-325°. I used the pressure cooker because it took 90 minutes. It came out tender and falling apart and very easy to shred.
I got a pressure cooker a few years ago for Christmas and I love it. I love being able to cook foods so much faster and they come out much juicer than being in the crockpot. I just recently bought an instapot. I haven’t taken out of the box just yet because the next few weeks are super busy I want to be able to use it properly. I can’t wait though. Stay tuned for more information on that.
Now, back to the pulled pork. It came out delicious I can safety say I’m excited to eat these leftovers! When I think of pulled pork a lot of times I think of an excess amount of BBQ sauce. I honestly have very little BBQ sauce in this recipe. I think a lot of time the BBQ sauce drowns out the real flavor of the meat. So, this is what I did. It’s probably not traditional but it’s my take on pulled pork with just a simple coleslaw.
Pulled Pork with Coleslaw
4-5lb pork shoulder/pork butt
8-10 large buns
BBQ sauce for topping (optional)
¼ cup soy sauce
¼ cup apple sider vinegar
¼ cup Worcestershire
2 T honey or brown sugar
3 T oil
3 T ketchup
3 T bbq sauce
½ T onion powder
½ T garlic powder
½ T cumin
½ T paprika
½ T chili powder
2 T salt
2 T pepper
3 C water
1 ½ T onion powder
1 ½ T garlic powder
1 ½ T chili powder
1 ½ T cumin
1 ½ T paprika
2 t salt
2 t pepper
14 oz bag of coleslaw mix
¾ cup light mayo
¾ cup light sour cream
¼ cup apple cider vinegar
1 small onion, diced
2 t onion powder
2 t garlic powder
Salt & Pepper to taste
Directions: In a bowl mix together all ingredients for the sauce minus the water. Mix well to a smooth consistence and set aside. Cut the pork in 2 pieces. In a bowl mix together all ingredients for the rub. Rub mixture on all sides of the meat pieces; make sure to cover the meat well. Heat pressure cooker on high heat (Or a sauté pan if your oven roasting or using the crockpot.) Add in 1 T of oil and brown 1 chunk of meat at time, brown on all sides. Remove from the pan. Use 1 T of oil and do the same thing with the second chunk of meat.
Add both pieces of meat back to the pressure cooker and add in 3 cups of water and pour the sauce mixture over the meat. Cover the pressure cooker and bring up to pressure and cook on medium high heat for 90 minutes. Let pressure release naturally. If you are roasting in the oven, add the meat to a roasting pan and only add 1 cup of water and then pour the sauce over the meat and cook for 8-10 hours on 300°. Note, you can cook it less but it won’t be falling apart and super easy to shred. For the crockpot, add meat to crockpot and add in 2 cups of water and pour sauce over the meat and cook on low 8-10. Cook until the meat falls apart.
While meat is cooking make the coleslaw. To a medium bowl add the coleslaw mix and the onion. In a smaller bowl mix together the sour cream, mayo, apple cider vinegar and the garlic and onion powder. Add that mixture to coleslaw and mix well till fully coated. Season the coleslaw with salt and pepper to taste and add to the refrigerator until ready to use. Mix well before serving.
Once meat is cooked, (In whichever method you choose) Add to a large bowl and shred the meat completely. Spoon some of the juices from the pan into the bowl and mix well. To serve, add meat to bun and drizzle with some reserved juices and top with a dollop of bbq sauce (Optional: I didn’t do this as the meat flavor was enough for me and didn’t want to change it.) Either eat with coleslaw on the bun or on the side. The choice is yours! 🙂
Note: Double the coleslaw recipe if you’re going to make for a crowd or eat all within a few days. I only made one recipe as I was only eating half now and freezing the rest. Optional: Add the leftover juices to a container or a bowl and let side until the fat starts to separate from the juices. Once that happens, remove the fat that’s collected on the top and add the liquid to the meat mixture and mix well. This will keep the meat nice and juicy especially for leftovers or if you’re freezing any of the meat.
I’m sure we’ve all had leftovers in our refrigerator and by the time you remember them you have to toss right into the trash. I do that all the time! It’s such a waste of food and I often think to myself I should have just made enough for one meal.
I’m not a huge fan of left overs. I have to really love the dish to even want to eat the leftovers or I have to be able to reuse the leftovers to make a new dish. That’s exactly what we have here.
With this dish I had left over pork chops that I turned into tacos. These pork chops were very basic. They were slightly marinated then grilled. If you have a left over protein that has stronger flavors you may want to remove the excess flavors by wiping off the meat or rinsing (yes I know, weird.)
That is where this recipe came from. Just using leftover pork chops. It was something simple and took very little time to prepare. I had all the ingredients on hand and it came together in a snap. This is why I always try and keep ingredients for tacos at my house. Not only because tacos is it’s own food group to me, but also because you can always put together a taco dish if you have the basics. Like tortillas, cheese, meat, onions, avocado, etc…the list goes on.
When I first thought of this I was worried it may have been odd to use cooked pork chops for a taco. I was wrong! Take a look at the recipe below and give it a try. It’s definitely very good, very simple and cost-effective. Use those leftovers!
Leftover Pork Tacos
1 1/2 C pork cubed (cooked)
1- medium white onion, diced
2- garlic cloves, chopped
3- mini peppers any color, diced
1- cilantro bunch, chopped
1- lime, juiced
1T- olive oil
2t- garlic powder
2t- onion powder
2t- chili powder
1t- taco seasoning (low sodium)
Pinch: Salt and Pepper
6-8 Tortillas (corn or flour)
2T- Reduced fat shredded Mexican cheese
Directions: Heat medium sauté pan over high heat. Add drizzle of olive oil and sauté onions, garlic and peppers till softened. Remove from heat and add to medium size bowl. Add in pork and cilantro (reserve some), half the oil, lime juice and spices. Mix well and marinate in the refrigerator for at least 30 minutes.
When ready to eat, heat the mixture in a sauté pan with remaining oil on medium low heat till warmed through. Stir occasionally. Reminder, you are just heating the meat as the meat is already fully cooked.
I mashed the avocado and added cilantro, lime and salt. To assemble taco add meat mixture to tortilla, top with avocado mash and finish with sprinkle of cheese. Serve and enjoy!
Take a look at the this delicious mushroom stuffed pork chop. It’s a mixture of shiitake and portobello mushrooms with a creamy texture stuffed into a pork loin chop. It was my first time making this recipe and I’ll be sure to definitely make again.
I decided to use shiitake mushrooms for this dish to change it up and do something different besides regular white mushrooms. The mixture of portobello and shiitake gave this filling a rich taste. Check it out!
Mushroom Stuffed Pork Chops
6 Pork Loin chops thick cut
4 T whipped cream cheese
1 1/2 T Romano cheese
1 T (+ more for drizzling) Oil
8 oz shiitake mushrooms, cleaned and chopped
8 oz portobello, cleaned and chopped
1/2 onion, diced
2 T panko bread crumbs, plain
2 Garlic cloves, minced
2 t oregano
2 t garlic
2 t onion
2 t salt
Directions: Heat a medium saute pan on high heat. Add in 1/2 T of oil, onion and garlic and cook for 2-3 minutes stirring occasionally. Add in mushrooms and cook on high heat stirring often, sprinkle with salt. This will help make sure all the water comes out of the mushrooms. You want to cook the mushrooms until they start to get golden brown. This will take some time. There may be water in pan at first but the longer you cook it will evaporate and mushrooms will start to turn golden brown.
Once cooked add mushroom mixture to a food processor. Let cool slightly. Then add in remaining 1/2 T of oil and cream cheese and pulse until minced. You may need to pulse 4-5 times. The mixture should be chunky, not smooth. Add in Romano cheese, panko bread crumbs and spices and mix with a spoon. Add more seasonings to taste.
Cut a pocket into the pork chops from side to side and down. Don’t cut all the way through. Add the filling into each pork chop evenly. Close the pork chop with toothpicks or butchers string.
Season pork chops with salt and pepper and drizzle with olive oil. Add into a oven safe dish and bake in oven 375° for 30-35 minutes until completely cooked.
Guess what day it is????????? Taco Tuesday!! I wanted to share with you one of my favorite taco recipes, pork carnitas. Please note that this is my take on pork carnitas and probably far from authentic but I love them. I am a huge taco fan and I’ll tell you right now you’ll see a lot of taco dishes from me. I started making these tacos a few years back and I just love them. In my book tacos are like their own food group just like bacon! LOL Maybe I’ll try the Taco Diet. Is there such thing? Haha! But really, I love making tacos.
So this is my pork carnitas recipe. There is 2 ways you can make these pork carnitas. You can make them in the oven or in a pressure cooker. I’ve done it both ways. Check out the recipe below.
3lbs -boneless pork shoulder, cut in bite size pieces
1/2 C Chicken Stock, no salt
2 Jalapeño , diced
1 large onion, cut in chunks or diced
2 garlic cloves, minced
2 cilantro bunches, chopped
2 oranges, juiced and cut into chunks
2 limes, juiced
1 T onion powder
1 T garlic powder
1/2 T cumin
1 T chili powder
1 t salt
1 t pepper
Directions: In a large bowl mix all above ingredients together well. Cover and put in the refrigerator for 2 -3 hours.
To bake: Preheat oven 300°. On a large cookie sheet lay out the pork mixture. Bake for 1.5- 2 hour turning every 30 minutes. Depending on the oven it may take longer to cook. Once completed turn on broiler and cook for 5-7 minutes. Turning once. This will give a slight crispy texture to the pork. KEEP AN EYE ON IT or it will burn! Feel free to omit that step. I don’t use the broiler in my house often because it makes my dogs very upset. 🙂
To use a Pressure Cooker: This step is a lot easier in my opinion and I feel like the meat comes out better. Add the mixture to a pressure cooker and let it come up to pressure and cook 55-65 minutes on medium heat. Make sure there is plenty of liquid in the pot as you don’t want it to burn off. (And it will happen) Add extra orange juice and chicken stock. Once done, remove from the heat and let come down to pressure. (I prefer the pot that goes on the stove and doesn’t have a quick release. Maybe I’m old school! lol) Once you open the lid you should have perfectly tender meat smelling so amazing.
Once meat is cooked, give it one last mix and remove any big chunks of the orange pieces and then it’s ready for the tacos.
1 1/2 cup cilantro, chopped
1 cup sour cream
1 cup lite mayonnaise (or regular)
1/2 cup pickledJalapeños or 2 fresh
2 T lime juice
1/2 -3/4 powder Ranch packet
2 T milk or buttermilk
1/2 t salt
Directions: Add all items above to a food processor or a blender and mix till smooth. You can add more of an ingredient to taste. If you want it spicier add more jalapeños or less spicy use less jalapeños.
Notes: You can omit the milk if you’d like. When I put on tacos I always try and thin the sauce out slightly. I’ve had family make this with Greek yogurt and sour cream which still had a great taste. I’ve made this less fat with light sour cream and mayonnaise it comes out just as well and is a little more guilt free. It’s great on tacos and can be used as a dip if you omit the milk. It will thicken up as it sits in the refrigerator. If that happens you can add in some extra milk or lime juice. It’s great on anything actually. I’ve used it for a taco salad and used as the dressing.
To assemble tacos add meat to your warmed tortillas, add your preferred toppings and sauce. Then enjoy!!
Note: This will make plenty of meat. It’s great for left overs!
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