Grilled Pork Tenderloin

Now that the weather is finally getting warmer…..and then colder ……and then warmer again (New Jersey life!) I’m excited to slowly start bringing out my Spring/Summer recipes.   I LOVE all things warm (hot actually) weather and food is definitely on the top of my list!  Fruits and veggies are more delicious, everything is a bit lighter and of course……I can add the grill to my cooking rituals.

I honestly have no idea where I got this recipe….but I got it awhile ago.  If it’s yours, let me know and I will give props!   It’s for a delicious grilled pork tenderloin.  Simple and delicious!

 

Grilled Pork Tenderloin

1 boneless pork tenderloin (any size…..I used a 2 pound)
1/4 cup soy sauce (I use low sodium)
1/4 cup honey
5 garlic cloves, chopped
3 T. fresh ginger, minced

Combine all ingredients in a plastic bag and marinate for at least 4 hours.   I did mine overnight which made it so tender.

Set grill to medium heat. When ready, place pork on grill and cook for approximately 20-25 minutes, flipping once halfway.  Mine was about 12 minutes on each side!

ENJOY!

porktenderloin

 

~gianna~

Advertisements

Sweet and Sassy Pork Tenderloin

As you know…..I’m not a huge meat eater, with the exception of chicken, turkey and seafood….the only other meat I like is pork!   Well NOT all pork, but some!   This pork tenderloin recipe is to die for! When I say it’s delicious, it’s an understatement. It’s so tender and has the perfect amount of sweet and spice (sassy)!  I got the recipe from my friend, Jen!  Thanks, Jen!!!  🙂    I know here in Jersey it’s hard to use a grill right now since most grills are under 2 feet of snow, but if you have access to your grill….or you can ice pick your way to it……DO IT!

The key is marinating it for long enough and cooking it perfectly. I can promise you, you will add this to the rotation. As for my kids….they LOVE it! 

 I always double or triple the marinade recipe so there is enough sauce to smother and dip!  You should definitely do the same!  This is also a perfect dinner idea if you are having company….well..because it’s that good and you will get rave reviews!  PROMISE!!!

SWEET AND SASSY PORK TENDERLOIN 

2 pounds pork tenderloin 

4 tablespoons brown sugar 

2 tablespoon Worcestershire sauce 

4 tablespoons apple cider vinegar 

2 tablespoon Spicy Brown Mustard 

2 cloves garlic, minced 

1 teaspoon crushed red pepper flakes…if you want it more sassy, add more! 

2 teaspoon prepared horseradish 

Cut tenderloin into 1-1.5 inch thick pieces..and place in large bowl. I got about 8 pieces out of mine. 

Stir together sugar, Worcestershire sauce, vinegar, mustard, garlic, red pepper flakes, and horseradish in bowl, until blended and pour over pork. 

Let marinate for at least 2 hours..I do it all day! 

Place the meat onto preheated grill (med/high heat). 

Grill until no longer pink in the center, approx 8 minutes per side. 

When finished, place pork on a plate, and allow to rest for 5 minutes. 

While meat is cooking bring the marinade to a boil on the stove, and simmer over medium heat, and stir until smooth. Pour sauce over sliced tenderloin to serve.

 Enjoy!!

Image

~gianna~

It’s a Jersey Thing

In honor of New Jersey (YES…..It’s being played in New Jersey, NOT New York) hosting the Super Bowl tomorrow, I decided to post a recipe that’s popular here.  And just because everyone’s asking and talking about it……This Jersey Girl and JETS fan will be sporting my Seahawks shirt (#25)!!!  Go Seahawks!!!

This is a great thing to make after a night of drinking…so maybe Monday morning after the big game!  

Here in NJ we have one of the most delicious things you’ll ever lay your mouth on.  In North Jersey we call it taylor ham, egg and cheese in South Jersey they call it pork roll, egg and cheese.  It’s also popularly known as “TEC” because this is what is written on the wrapper after it’s wrapped up to go with your coffee, iced tea, 1/2 & 1/2 (known around the world as an Arnold Palmer, but in my parts a 1/2 & 1/2).  You can’t even get taylor ham/pork roll in many parts of the USA….shocking that some people have never had the pleasure of enjoying this NJ delicacy.

So what IS taylor ham and pork roll, you ask????   Well Taylor Ham is actually a brand of pork roll…..just like Q-Tip is a brand of cotton swab or Band-Aid is a brand of adhesive bandage.  Pork roll is a breakfast meat…similar to ham, but when pan-fried in a skillet or on a griddle, tastes much different.   It gets sliced (sometimes it comes sliced already) into a circle and then gets 3 or 4 slits around the circle…to prevent the finished product from curling around the edges.  

Once cut up, you put the pieces onto a hot, buttered griddle or frying pan and cook it for about 5 minutes on each side…or until it’s browned.  On the other side of the pan or griddle crack open your eggs….right on the hot pan!  Cook the eggs however you like them cooked….they are usually served fully fried or over medium (yolk harder), BUT some like it a over-easy and more runny.  You can cook it however you’d like.  

IMG_0006

Once it’s almost cooked to your liking you add the American cheese and let it cook until it’s melted on top of the eggs!

Next you simply layer it all on top of a hard roll, a bagel, a croissant..I prefer mine on a hard roll and add some salt, pepper and ketchup (SPK).   When you order one of these sandwiches in NJ…..they will always ask “saltpepperketchup?”   3 words, mumbled into 1, but that any New Jerseyian understands. 


I eat mine with just ketchup…no salt or pepper!  So that’d be “TEC K” in Jersey terms!  I’d say most people get “TEC SPK”. Make sense???  


There really isn’t a specific recipe for this breakfast sandwich…it’s really how you like it!  All you need is


Taylor Ham (pork roll) sliced

Eggs

American Cheese (sliced)

saltpepperketchup

Rolls, bagels….


And voila……THE MOST AMAZING THING EVER!

IMG_0009

~gianna~

Sausage & Peppers

This is always a crowd pleaser because it can be served as a main dish during a party or it can be served as an appetizer.  It can be served on bread or just in a plate and some do it over pasta.   I have become a huge fan of turkey sausage, so feel free to use that instead…..AND if you like a little spice in your life you may opt for hot sausage as opposed to sweet.    So as you can see, it’s very versatile.  It easy to make for a large group too.  My Mom used to make it all the time when she had large amounts of people over.   This recipe is what I usually make for my family of 4 (with a bit leftover),  so if you are making it for more people make sure you make more.   In the summer I usually  throw them on the grill for the last 10-15 minutes just to give them that nice grill taste, but here in Jersey it’s way too cold to be grilling when it;s just as easy and delicious to keep them in the oven.

Sausage & Peppers

1 package of sweet Italian sausage

1 red bell pepper

1 green pepper

1 vidalia onion

Olive oil

Salt

Pepper

Rolls, baguettes or a French loaf of bread

Preheat oven to 375.

Lightly oil the bottom of a 8×8 Pyrex dish.

With a fork pierce a few holes in each sausage link and lay them in Pyrex.

Cook for approx. 30 minutes.  Half way through flip them over.

At 30 minutes remove from oven and slice the links open (butterfly them) and return to oven.  Cook for about 15-20 more minutes until no longer pink inside.

OR

Slice links and put them on a preheated medium heat grill and cook for about 15 minutes until no longer pink.

While  sausage is cooking…

Slice peppers and onion and stir fry on stove top in olive oil  ans salt and pepper (to taste) until cooked, but still slightly crispy.  I like mine on the harder side, but if you like yours softer you can cook them longer.

Once sausage and peppers and onions are fully cooked serve both on bread of your choice.  I like to eat mine with ketchup, but you can also use your favorite marinara sauce or eat it plain!

 ENJOY!

IMG_0701

~gianna~ 

Crockpot Baby Back Ribs

I love using my crockpot, but sometimes it gets hard finding recipes I like in the crockpot.  Sometimes the recipes make the food too wet or too dry and sometimes it tastes “crockpotty” (the taste it gets from sitting in a crockpot all day — there is a certain taste, trust me).  

So I decided to give baby back ribs a try in the crockpot.   Last time I made ribs in the crockpot, they were very good…..but I used country ribs (bone in)….this time I decided to use baby back and cook them on low instead of high!  I also changed things around a bit.   I gave them a dry rub and waited to add the BBQ sauce (Sweet Baby Rays obviously!) until the end!  And HOLY COW….I hit a home run!  These were AMAZING!  Probably one of the best things I’ve made in my crockpot!


1 large rack of baby back ribs (I honestly don’t remember how much it weighed).

1 tsp. black pepper

1 tsp garlic salt

1 tsp ground cinnamon

1 tsp onion powder

1 tsp tyhme

1 TBSP brown sugar

Bottle of your favorite BBQ sauce (I use…..all together now……Sweet Baby Rays)

Cut your ribs into sections (4 ribs in each)….you should get 4 or 5 sections.  

Combine all your dry ingredients and give those ribs a good rub down…make sure to coat the entire thing. 

Generously spray your crockpot with cooking spray.

Stack your ribs sideways/vertically in the crockpot….bone side down.  Kind of lay them against each other.

Cover and cook on LOW for about 8 hours.

After the 8 hours is up, uncover and brush the ribs with BBQ sauce.  I pretty much smothered mine…but I like them saucey!  Cover and turn heat up to HIGH and cook for another 30 minutes!

IMG_1774

IMG_1772

~gianna~

Honey Pork Chops

Simplest.  Recipe.  Ever.

I don’t make pork chops that often (as you’ll come to find out), but I’m always looking for new things to make and new ideas.  I’m not a red meat eater…..I know..shocker!   I’ll cook it, I’ll eat it once in awhile, but I just don’t love the taste.   It’s also not something I’d ever pick off a menu.   So it’s pretty much chicken, turkey (ground), seafood and pork all the time.   Don’t worry….I have a few meat recipes in my vault, they just won’t come as often as the rest!

OK…so pork chops (no applesauce)….I got some boneless ones while food shopping and decided to try them out.  I asked my cousin if she had any recipes and she gave me a very simple recipe.  She had it pinned on pintrest, but I don’t know where she got it from.    You just add the ingredients together, marinate the pork chops and cook!  DONE!

Easy Peasy!

I didn’t have any measurements…..i just winged it to taste!

Honey Pork Chops

Honey

Soy Sauce

Garlic – minced

4 boneless pork chops

Whisk together honey, soy sauce and garlic.  

Pour over pork chops and let marinate for 2 hours — all day.  

Flip half way thru.

Preheat oven to 350° and cook pork chops for 30 minutes.

***I flipped them after 20 minute of cookings, but I don’t think you have to***

ENJOY!!

Image

~gianna~

No Mess Bacon

Recently I had to make a large amount of bacon for a class breakfast in Olivia’s class.  The thought of standing in front of my stove frying 4 pounds of bacon was something I knew I didn’t want to do, especially because it needed to be at the school by 9am and frying that much bacon could take hours…and let’s not forget how much grease I’d probably get splattered all over myself and my kitchen.  NO THANK YOU!

So my best friend Nil told me about cooking it in the oven.

She said I would never cook it on the stove again…..

“it’s perfect bacon”, she said.

“Cooked evenly!”, she said.

“And without any mess!””, she said!!!

I was sold!

I figured it would be very hard to mess up bacon….and if it was making my life easier, why not give it a shot?  Plus, I usually trust her ways around the kitchen.    She was right!  Since I’ve done this for Olivia’s class I’ve made bacon a few other times (obviously)…and every time it’s been done in the oven.   And it really is delicious, perfectly cooked bacon….without any mess!   Bacon is a favorite of mine (ours)…we eat it for breakfast, I make a lot of recipes with bacon, put it on salad, on sandwiches…….but the mess that comes with it– all over myself and my stainless steel and black stovetop, was never fun to clean up.  Thanks, Nil!!!

No Mess Bacon

Line a cookie sheet with foil.

Lay COLD bacon on cookie sheet leaving just a tiny bit of room between each piece.

Put sheet into a COLD oven (this is important from what she told me).

Turn oven on 400° F and cook for 20 minutes.  

Flip bacon halfway thru.

***Keep an eye on bacon for the final 5 minutes because once it starts cooking it goes pretty quickly and you don’t want it to burn***

Once it’s done, remove bacon and lay on paper towels to absorb the grease.  

ENJOY!!!

DSC01211

As you can see you will have perfectly, evenly crispy, delicious bacon!  No mess either…once the grease is cooled down just gently pull the foil up and throw it in the garbage!  No need for a grease can or anything!

Ahhhhh bacon!

~gianna~

I'm just starting out; leave me a comment or a like :)

They Like It...

  • None
REAL MOMS EAT PIZZA

Keepin it Real since February 18, 2014

Welcome to the world of NECCO!

News, crafts, recipes and more from the New England Confectionery Company (NECCO).

Pies Pizza & Pasta

Simple tasty convienient food done on a budget please leave any comments on the recipie you have tried or any changes or ideas you have so I can try them and add a post with the changes.

Chocolate, Chicken & Coconuts

"Every time you eat or drink, you're either feeding disease or fighting it"

Cooking with Mr Fitz

A collection of food journeys & taste-full experiences

Gusface Grillah

All things BBQ, bacon, dude food & beer.

ice cream magazine

................... for lovers of ice cream. Your free on line magazine for sweet frozen treats. Recipes, inspiration, artisanal ideas for your delectation.