This sweet and savory roast pork will definitely be a favorite fall entrée. I have always believed cooking and/or baking for family and/or friends is the simplest, most sincere expression of love. You can substitute veal, beef, turkey or chicken for the pork without missing a beat. Roasted Pork Tenderloin, Fingerling Potatoes and Red Grapes 1. One-pan skillet chicken with tomatoes is not only easy, weeknight-friendly, and delicious (especially with bread for dipping), it’s also a welcome opportunity to experience joy. Thank you – this looks delicious! It is very easy to fix, and it is very rich tasting. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Hi Georgia – did you use a pork tenderloin or pork loin? Place pork loin in baggie, squeeze out air, seal baggie and refrigerate for 6-8 hours. The fun thing about burgundy is that there is no such thing as an expensive burgundy wine. Spiced Pork Medallions with Bourbon Sauce, Pork Medallions with Raspberry-Balsamic Sauce, Pork Medallions with Garlic-Strawberry Sauce, Do Not Sell My Personal Information – CA Residents. "The pickles make this dish. Sometimes you just have to show off. Transfer to the baking pan with the wine/broth mixture. Try these pork rib recipes and these pulled pork ideas. Empty the pan drippings into a small sauce pan and heat over medium heat. Have fun! Turns out you don’t need culinary skills to make magic happen, or even yeast. Make this easy marinade from ingredients you have around the house. A simple and tasty pulled pork recipe made in the Instant Pot® with the flavoring of Dr Pepper®. I had 4 tenderloins (3lbs) which I marinated for 1 hour in a ¼ cup of olive oil and ½ cup of white wine, combined with one small bunch of chopped green onions, and 2 small peeled anneheim peppers (chopped), 5 cloves of crushed garlic, and a fair bit of fresh ground pepper (approx. Enjoy! Be sure to use BURGUNDY red wine, as the title suggests. (For a visual sense, feel free to check out my step-by-step butchering post of a very small pig called a “Javelina” here: http://georgiapellegrini.com/2010/10/27/blog/how-to-butcher-a-pig/). I used a 1 lb pork tenderloin (just 2 of us). Check out her great blog, The Other Side of Fifty, for more inspiration! Add any pan drippings and leftover marinade. It is hard to perceive scale in these photos because I used a macro lens, but this cut was the tenderloin, and was quite a bit smaller than a loin/backstrap would be on a domestic pig. Even getting temporarily locked out of house couldn't spoil the day. Pork tenderloin coated in Dijon mustard, and served with a Marsala mustard sauce. In this pork kebab recipe, the meat is marinated in a lemony olive oil mixture. Made this for dinner last night. Wrap it in bacon or throw it in a slow-cooker and you'll have a pork dinner that'll blow even the pickiest eaters away.
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