Spiced Pork Tenderloin with Sauteed Apples Recipe

Earlier in the week, Linda and I tried a recipe from the Cooking Light cookbook she got for Christmas. We were so pleased with that dish that we decided to try another. We had thawed an oven roasted Hatfield Pork Tenderloin for dinner and found a recipe that called for a pork tenderloin. I doubt it would have worked with the Peppercorn or Southwestern Adobo varieties so we were in business.

Ingredients:

  • 3/8 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cinnamon
  • 1 lb pork tenderloin (we used a Hatfield pork tenderloin)

 

  • 2 tablespoons butter
  • 2 cups thin sliced Gala apple
  • 1/3 cup thin sliced shallots
  • 1/8 teaspoon salt
  • 1/4 cup apple cider
  • 1 teaspoon thyme

Directions:

  1. Heat cast iron skillet over medium-high heat with cooking spray
  2. Combine the first set of ingredients in a bowl or bag
  3. Cut pork tenderloin into thin slices and season with the mix
  4. Cook 3-4 minutes per side or until done to your liking
  5. Remove pork from pan and keep warm
  6. Melt butter in the pan
  7. Add apple slices, shallots and salt
  8. Saute until apple starts to brown
  9. Add apple cider and cook another 2 minutes
  10. Stir in thyme
  11. Add pork and cook another minute
  12. Serve pork with apple mix

Spiced Pork Tenderloin with Sauteed Apples - Apples

Spiced Pork Tenderloin with Sauteed Apples - CookingThe pork smelled really good while cooking. That’s probably because I love cinnamon so much. It also looked really good. I’m not a big fan of apples and shallots are close enough to onion that they are guilty by association. I tried to overlook all that and came to dinner with an open mind.

Spiced Pork Tenderloin with Sauteed Apples - Plated

 

The pork was really good. I could definitely taste the cinnamon. In fact, on some pieces the seasoning might have been a little too much. We really need to find a good way to spread seasonings as I had a similar problem with the Cajun Flank Steak seasoning. Sprinkling seasoning is so inexact. Overall, the pork was good. I might try tweaking the recipe a bit in the future. I wasn’t really fond of the apples or shallots, but they weren’t bad either. I can probably make them work a little better by tweaking things a bit as well.

We are really enjoying the cookbook and look forward to finding another great recipe.

 

Advertisements

Campfire Potatoes Recipe

Along with the Cajun Flank Steak we had for dinner tonight, we made Campfire Potatoes. We found the recipe on the side of the bag of Yukon Gold potatoes. I wasn’t very keen on the onions, but it looked OK otherwise.

Ingredients:

  • 24oz Yukon Gold potatoes
  • 1 onion sliced
  • 6 tablespoons butter
  • 1/3 cup shredded cheddar cheese
  • 2 tablespoons parsley
  • 1 tablespoon Worcestershire sauce
  • 1/3 cup chicken broth
  • salt and pepper to taste

Directions:

  1. Heat grill to high heat (around 600).
  2. Slice potatoes thin.
  3. Slice onion.
  4. Spread potatoes and onion slices in the pan.
  5. Cut the butter into pieces and spread them out in the pan.
  6. Mix cheddar cheese, parsley, Worcestershire sauce, salt and pepper and sprinkle over the potatoes.
  7. Add chicken broth and cover with foil.
  8. Cook on the grill for about 35-40 minutes or until potatoes are tender.

Campfire Potatoes - Recipe

I had never worked with Yukon Gold potatoes before. I was surprised at how small they are compared to normal baking potatoes.

Campfire Potatoes - Slicing

We sliced the potatoes with a mandolin set at 1/4 inch. That gave us a lot of slices from that one bag of potatoes.

Campfire Potatoes - Prep

Originally we were going to put the potatoes on foil but we found that they were easier to work with in a foil pan we had leftover from our FootBall Food Frenzy.

Campfire Potatoes - Ready to ServeThe potatoes cooked for about 35 minutes and then we let them stand about 5 minutes. They were very tender. It was a little hard to tell that there was any cheddar cheese on them when they cooked.

Cajun Flank Steak with Campfire PotatoesSo I decided it would be a good idea to add a little cheddar on top after everything was plated. The potatoes were very tender, but I didn’t really care for the onion taste they had. I avoided the onion slices themselves. I can’t say I liked them, but I didn’t entirely dislike them either although I didn’t finish them all. I think I might be able to work with these to come up with something I would like better. Linda suggested using a Spanish onion. I might try that as well as adding more cheddar cheese.

Cajun Flank Steak Recipe

Book - The New Way to Cook Light

This Christmas, my wife got a great new cookbook “The New Way to Cook Light”. Up till now we hadn’t tried any of the recipes. This afternoon we were looking it over and found one that seemed interesting – Cajun Flank Steak.

Ingredients:

  • 1 lb flank steak (we used 1.5)
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon thyme
  • 1/4 teaspoon oregano
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon paprika
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon red pepper (we used 1/4)
  • 1/8 teaspoon black pepper (we used 1/4)

Directions:

  1. Combine seasoning in a storage bag and mix.
  2. Season both sides of the flank steak.
  3. Heat grill to high heat (around 600).
  4. Grill each side for about 8-10 minutes depending on how you like your steak.
  5. Let rest 5 minutes.
  6. Cut steak diagonally into thin strips.

Cajun Flank Steak - Seasoned

One of the things I like about flank steak is that it is so lean. I hardly had to cut anything off it before it was ready to grill. Try to season it as evenly as possible. If you have a shaker you can use, that might help. I found it a little tough to season evenly.

Cajun Flank Steak - Off the Grill

 

I cut the steak once after I brought it in to make sure it was done properly. My wife likes it a little more rare than I do. This looked pretty good so we let it stand before cutting the rest.

Cajun Flank Steak - Ready to ServeOnce it was all cut I could tell that some of it was a little less done than I like. Linda took the rare portions and I took the meat that was just pink. As you can see it was quite juicy.Cajun Flank Steak with Campfire Potatoes

We made Campfire Potatoes to go along with the steak. I was a bit unsure of them so I added some additional cheddar on top. The Cajun Flank Steak was delicious. It definitely had some kick to it. Between the two of us we finished it off. I will probably try this seasoning again on other cuts of steak as it was really flavorful. I was even bold enough to actually include the garlic powder when I made it. All in all, this steak gets the fussy eater stamp of approval.

 

Football Food Frenzy

In our house, football means one thing – big playoff parties with lots of food. When the kids were in High School, we would invite each of the kids friends over and some of the parents we knew and throw a great big feast. As the kids have grown, we have at times missed our tradition. This year we didn’t. We did it and in a big way – including two TVs to make it easier to watch from anywhere in the room. With 17 people watching, that helped a lot.

Double the Football - Double the Fun

Linda and I started cooking the night before since some things keep pretty well. We made up a bunch of rice and shredded Colby Jack cheese. This morning we cut up the chicken and seasoned a bunch of it for my famous chicken tenders. We also sauteed a bunch for several tins of chicken fried rice. Linda scrambled at least 18 eggs, maybe more for that dish.

The shredded cheese was for cheese fries. We shredded at least 4 pounds of cheese and cooked up around 3 pounds of bacon. We picked up a big bag of fries at BJ’s Wholesale Club and cooked the whole thing. Linda layers fries first, then bacon, then cheese and then repeats for a second time. We bake them for about 10 minutes at 425. We made 3 tins of them because they go fast.

Football Feast 1

I’ve always been a fan of Nathan’s Lil Smokies. Sometime we’ll make them with baked beans. This time we made them with Jack Daniel’s Original Recipe BBQ sauce. We put them in a crock pot on low heat for about an hour before people arrived.

Football Feast 2

Our son and his girlfriend brought over a lasagna. Although I didn’t have any people said it was really good. One of our son’s friends brought some pulled pork and green bean casserole. He also brought rolls and corn bread. Our daughter brought over guacamole and tostitos. All in all, it was a great spread.

Football Feast 3

One of our daughters friends brought over some desserts. The first was a small chocolate cake drops with either peanut butter or Oreo toppings. The Oreo was good, but the peanut butter ones were awesome. They also brought something call Hello Dolly that consisted of a later of graham cracker on the bottom with chocolate chips, peanut butter chips, chopped walnut and condensed milk. I’m not a fan of walnut so I haven’t tried it yet, but we did set some aside so I will shortly.

Football Feast 4

It was a great time of food and friends. The dogs were pretty well behaved too. Except for my Patriots losing, it was a great night.

TGI Fridays Gift Card

Over the holidays, my brother gave us a gift card to TGI Fridays. My wife and I don’t tend to eat out often. Usually we do carryout instead and eat in the comfort of our own home. Last weekend we decided to treat ourselves to a nice late lunch. We figured dinner would be more crowded – especially on the weekend.

We started with the potato skins and mozzarella sticks. These are two of our favorite appetizers at TGI Fridays – anywhere really. We didn’t finish all of them on purpose. They are pretty filling and we wanted room for our meals. We did, however, get them boxed up to take home with us for later.

Linda ordered the Hibachi Steak Skewers. They are made with Black Angus steak. It’s marinated in a black pepper soy sauce with some garlic and basted with a miso glaze. It’s all served over a jasmine rice pilaf. She ordered broccoli as her side dish. I’m not sure why, but the skewers come with some grilled pita bread too. She gave me a taste of some of the steak from the skewers and it was pretty good. I couldn’t even tell it had garlic in the marinade.

TGI Fridays Hibachi Steak SkewersI ordered the Black Angus Flat Iron Steak. It’s topped with a maison butter which I didn’t care for much, but it didn’t detract from the steak much. The steak was very flavorful and incredibly tender. It’s also very lean. I don’t leave anything behind like I usually do. That’s why I always try to find a TGI Fridays when I travel for business. I’ve even found a few airports that have one. Anyway, I selected broccoli and sweet potato fries as my two sides. The broccoli was OK, but I prefer the florets. They also weren’t seasoned very well or possibly at all. There’s something that strange to hear coming from me. The sweet potato fries were really good. I think they were baked because they weren’t oily. They didn’t have the kick that my sweet potato fries do, but I really liked them.

TGI Fridays Black Angus Flat Iron SteakIt was a very enjoyable meal out. Later that night, we heated up the leftover potato skins and mozzarella sticks. Overall, I’d have to say that TGI Fridays is probably one of my favorite restaurants. If it was a little closer we might be more inclined to eat there more often. It makes a really nice treat though.

 

 

Breakfast Burrito

 

 

Some weekends we hardly have more than a cup of coffee and some toast for breakfast. Others we have a bit more of a hearty breakfast and skip lunch. One of the weekends prior to Christmas, I opted for something different. Instead of doing cinnamon roll waffles, pancakes, or hard fried eggs, I decided to make a breakfast burrito. To be honest this was partially because we had a bunch of tortilla shells left over and I didn’t want them to go to waste.

Linda cooked up bacon for both of us and some scrambled eggs for me. I broke up the bacon and added some cheddar cheese to the eggs in the tortilla shell. Notice that I leave a little more empty towards the bottom of the shell as well as to the left.

Colonie-20121217-00105

I fold up the bottom and then roll it to the left so everything is fully contained inside and nothing can fall out the bottom. Make sure not to put too much stuff inside or it can be very difficult to roll without breaking the tortilla shell.

Colonie-20121217-00106It’s a quick and easy way to make a little more of your breakfast.  You can add sausage and hash browns if you’d like. We just had bacon handy. Not only does this change this up a bit from the ordinary breakfast, it’s also more portable if you’re on the go.

 

Cinnamon Roll Waffles

Cinnamon Roll Waffles

My wife and I recently got a Belgian Waffle Maker. Our son John had told us about something he and his girlfriend had tried that they thought I would enjoy. I love cinnamon rolls. I love waffles. So how about cinnamon roll waffles?

Start with a can of Pillsbury cinnamon rolls. Put 4 rolls in the Belgian Waffle maker and close it. Wait about 2-3 minutes and remove the waffles. It’s that easy. I suggest you use a non-stick spray like Pam to prevent them from getting stuck as bad. I say as bad, because they will stick a little anyway. Cleaning a waffle maker is a pain so you want to minimize the cleanup if at all possible.

You can have your waffles with just butter and syrup. I did this the first time we made them. If you really want to go all out, put the frosting on them as well as the syrup. Linda has even gone so far as to heat the frosting with syrup mixed in. This is particularly delicious. Either way, these are a quick and tasty way to start a morning.

Yes, I know this isn’t a healthy way to start the day, but I just can’t resist cinnamon rolls. Remember, cinnamon is one of my favorite ingredients.

 

%d bloggers like this: