One of the few meals I make is usually fool proof and that is cooking with Pork. My mom was the Master of the Pork Roast in our family. She never made a bad one and usually was always accompanied with homemade apple sauce or a cranberry chutney/relish.
I can remember countless times of walking into her kitchen and smelling fresh herbs,spices, garlic and rosemary. She also was good at making roasted potatoes to go with it. All that goodness in one pan, was overwhelming and dinner couldn't come fast enough for us. She usually made Pork Roasts on the weekends or if we were having company. Like I said, you really can't screw it up.
For whatever reason, it's a keeper and I never dry it out or over cook it. I never mess with success, if it works, stick to it.
I like buying the pork butt or shoulder to use in pulled pork sandwiches or burrito bowls. I buy ribs to grill, slow bake or put them in a crockpot.
Pork Chops, well, not so fool proof. I've had my share of making shoe leather out of pork chops. Pan frying them usually works so long as you have a sauce to go over them to keep them moist. Using a spice rub works as well, grill them and usually moist. I tend to stick with the more fattier cut of pork, has more flavor and can't over cook it.
I purchased a pork tenderloin and wasn't quite sure what to do with it. All I knew was that I wasn't grilling it, way too cold outside. I decided to cut the tenderloin into medallions and pound them thin for Pork Picatta. I actually find it comes our more tender and flavorful than Chicken Picatta.
This recipe is pretty easy and can be made right before you sit down. I cut the tenderloin into medallions earlier in the day, salt and peppered them on each side and put them aside. So that step is over and done with and you can do that step the day before if you wish.
It's Pork Picatta with Lemon Parsley Orzo Pasta, side salad, roasted acorn squash and that's What's for Dinner.
- 1 Large Pork Tenderloin (about 1 1/2 lbs)
- Salt and Pepper
- 1 Can Chicken Broth (I used reduced sodium so I can control the salt content)
- 3 T of Capers
- 1 Lemon Juiced
- 2 Shallots minced
- Butter and Olive Oil
- Fresh Flat Leaf Italian Parsley chopped
Directions: Cut the tenderloin into 1 inch medallions. Pound thin between cling wrap.(Should only take one good Whack, so tender already doesn't take much to make it thin). Salt and Pepper each side of medallion and set aside. Dredge each medallion into flour, shaking off excess.
In a large saute pan, add butter and olive oil (I eyeball it) till heated and place each medallion in pan and cook till browned nicely on both side. Don't crowd the pan, do batches if you have to. Remove and keep the cooked ones in the oven on warm. Once all the medallions are cooked, to the pan, add the chopped shallots, saute till soft, then add the chicken broth, capers and the juice of one lemon. Bring to a boil, simmer and reduce for 5 mins. Then add back your pork medallions. With the pork being coated with flour before cooking them, it thickens the sauce. Sprinkle the top with fresh flat leaf Italian Parsley. Serve.
I sometimes will make angel hair pasta but I didn't have any so I opted for the following dish.
Orzo Pasta with Lemon and Parsley
- 1 1lb Box of Orzo Pasta
- 6 Cups of Chicken Broth (I used 2 cans of broth and 2 Cups of Water)
- 1 Lemon Juiced
- 1/2 Cup Flat Leaf Italian Parsley Chopped
Directions: Bring pasta to a boil in the Chicken broth/Water. Most if not all the liquid will absorb into the Orzo. There is no draining liquid in this recipe. Right before it's done add the juice of one Lemon, and Chopped fresh, flat leaf Italian Parsley, stir and serve.
Hope you enjoy!