Honey Lime Marinated Pork Tenderloin with Roasted Celeriac & Fresh Greens

Honey Lime Marinated Pork Tenderloin with Roasted Celeriac & Fresh Greens

Honey Lime Marinated Pork Tenderloin with Roasted Celeriac & Fresh Greens

Servings

4

Ready In:

about 1 hr

Good For:

dinner

 

About this Recipe

By: Morgana Jane

Savory, delicious, and so easy! This dinner takes about an hour to prepare, but most of that time is downtime, so you can get cooking and then put your feet up.

Ingredients

  • 1 ¼ lb pork tenderloin, sliced into half inch rounds

  • ¼ c olive oil

  • 1 tbsp garlic granules

  • 2 tbsp honey

  • 1 lime, zested, then juiced

  • ¼ c cilantro, roughly chopped

  • ½ – 1 tsp chili flakes

  • 1 tsp salt

  • 15 cracks black pepper

    Roasted Celeriac Root

  • 1 large celeriac root, cubed (1” or smaller)

  • Drizzle of olive oil

  • Sprinkle of salt & pepper

 Tomato Onion Walnut Salad

  • 1 c cherry tomatoes, each one sliced into 3 or 4 rounds
  • ½ red onion, finely chopped
  • ½ c parsley, roughly chopped
  • ¼ c walnuts, roughly chopped
  • Drizzle of olive oil
  • Splash of balsamic vinegar
  • ½ tsp salt
  • 10 cracks black pepper
  • Sprinkle of garlic granules

To finish:

  • 2 c salad greens

So Tender!

This marinated tenderloin is tender, flavorful, and satisfying, and the meal features roasted celeriac rather than potatoes – always amazing and a great way to change things up.

Step by Step Instructions

Step 1

Place the pork rounds, salt, pepper, garlic granules, olive oil, honey, lime juice and zest, chili flakes, and chopped cilantro into a large bowl. Toss to combine until the pork is evenly coated, then set aside and let the pork marinate while the celeriac is in the oven.

Step 2

Set the oven to 350° and line a baking sheet with parchment. Place the celeriac cubes into a bowl with a drizzle of olive oil, a sprinkle of garlic granules and a generous sprinkle of salt and pepper. Toss until the celeriac is evenly coated then turn the cubes onto the baking sheet in a single layer and pop them into the oven for 35 – 45 minutes, until they are tender and golden. Roasting time will vary depending on the size of the cubes.

Step 3

Once the celeriac is in the oven give the pork a stir and get the tomato salad going.

Place all salad ingredients into a bowl and mix until evenly combined. Set aside.

When there are about 10 minutes remaining for the celeriac place a large cast iron pan over medium high heat. When the pan is good and hot add the pork rounds in a single layer along with any excess marinate left in the bowl and cook the pork for 5 -6 minutes per side until it is crispy on the edges and cooked through to an internal temperature of at least 145°.

Step 4

When everything is done share the salad greens over 4 plates. Serve the tomato salad over the greens and share the pork and roasted celeriac along side, then sit down and enjoy the fabulous savory flavors of tonight’s amazing dinner!

Creamy Baked Corn Chowder

Creamy Baked Corn Chowder

Creamy Baked Corn Chowder

Servings

4

Ready In:

< 1 hour

Good For:

dinner

 

About this Recipe

By: Morgana Jane

If you are a fan of mac n’ cheese, then you will love this gluten-free alternative! 

It’s smooth, creamy, cheesy, and delicious without all the carbs. 

Ingredients

  • 1 lb boneless pork chop (about ¾” thick Is nice)

  • 1 onion, cubed

  • 2 c whipping cream

  • 1 tbsp garlic granules

  • ½ tsp salt

  • 20 cracks black pepper

  • Drizzle of Sriracha (as much or little as you like)

  • 3 c frozen corn

  • ¾ c grated mozzarella cheese

  • ¾ c grated Monterey Jack cheese

  • ½ c parsley, roughly chopped

  • Butter to sauté

Smooth & Cheesy!

Smooth, creamy, and cheesy – it’s just a big bowl of comfort. Perfect for wet and chilly days and absolutely delicious!

Step by Step Instructions

Step 1

Place the pork into a bowl, drizzle with olive oil, sprinkle generously with salt, pepper, and garlic granules, then use your hands to massage the oil and seasoning into the chops. Melt a bit of butter in a large cast iron pan over medium high heat and sear the chops on both sides, 3 – 5 minutes per side, then remove the pork from the pan and set aside.

Step 2

Add a bit more butter to the pan if needed and sauté the onion until translucent, then add the cream, salt, pepper, garlic granules, and sriracha. Bring the cream to a hard boil and let it reduce by about ½, then add the corn to the pan and continue a moderate boil.

Step 3

When the pork is cool enough to handle cut it into cubes (about ½”) and add it back to the pan with the corn and cream. The frozen corn will bring more liquid to the pan and the cream sauce will need to reduce again so that it’s nice and thick. Keep the pan on a moderate boil until the pork is cooked through and the chowder is a good consistency. Taste and correct seasoning to your preference.

Step 4

While the chowder is reducing again, set the oven to 350°.

When the chowder has reached a good consistency turn off the heat and sprinkle the mozzarella and jack cheeses overtop, then pop the pan into the oven for 15 minutes, until the cheese is golden. You may wish to turn on the broiler for a minute to help finish the cheese to golden and a bit crisp.

Step 5

When the cheese is golden and a bit crisp remove the pan from the oven and let it rest for a few minutes, then scatter the chopped parsley overtop, serve into shallow bowls, then sit down and enjoy the subtle flavors of pure comfort that you have created for dinner!

Saucy Beef Tikka Masala

Saucy Beef Tikka Masala

Saucy Beef Tikka Masala

Servings

4

Ready In:

45 minutes

Good For:

dinner

Ingredients

  • 1 lb beef steak, cubed

  • ½ tsp cumin

  • 1 tsp coriander

  • ¾ tsp salt

  • Butter for sauté

  • 1 onion

  • 3 garlic cloves, minced

  • 1” fresh ginger, minced

  • 1 c cherry tomatoes, quartered

  • 3 tbsp tomato paste

  • Splash of water

  • 1 – 2 tbsp garam masala, divided (you may not use both)

  • 1 tsp paprika

  • ½ tsp chili flakes (more if you like)

  • ½ c whip cream

  • ½ c plain yogurt

  • Handful cilantro, roughly chopped

  • 1 c basmati rice

So Saucy!

A saucy dish loaded with flavor!

There are many regional variations of Tikka Masala – here’s our take on this traditional dish!

Step by Step Instructions

Step 1

Place the beef cubes into a bowl with a drizzle of olive oil, the cumin, coriander, and salt. Use your hands to toss the beef through the seasoning until evenly coated. Melt about 1 tbsp butter in a heavy skillet over medium high heat and sear the cubed beef on all sides then remove the beef from the pan and set aside.

Step 2

Add a little more butter to the pan and sauté the onion until golden, about 5 minutes. Once the onion is done, start the rice and cook it to package instructions.

When the rice is on the go add the ginger and garlic to the pan with the onion and sauté for 30 seconds, then add 1 tbsp of garam masala, paprika, chili flakes, and tomato paste and sauté 1 minute more.

Step 3

Add the cherry tomatoes and a splash of water to the pan and bring to a gentle boil for about 10 minutes, until the sauce begins to thicken. Next add the beef back to the pan along with the whip cream and yogurt and continue a gentle boil for about 5 minutes. Correct the seasoning to your taste with a bit more garam masala ( if needed), salt, and pepper. If the sauce seems too thin bring the heat up for a few minutes and let the sauce reduce.

Step 4

Once the consistency of the sauce and the seasoning are to your liking stir in most of the chopped cilantro (reserve a bit to garnish). Share the rice over 4 shallow bowls and top each bowl with the Tikka Masala. Garnish with a smattering of fresh cilantro, then sit down and enjoy the exotic eastern flavors that you have pulled together for this amazing dinner!

Prosciutto, Sundried Tomato & Spinach Naan Pizza

Prosciutto, Sundried Tomato & Spinach Naan Pizza

Prosciutto, Sundried Tomato &
Spinach Naan Pizza

Servings

4

Ready In:

< 30 min!

Good For:

dinner

 

About this Recipe

By: Morgana Jane

I love a quick and easy dinner and this meal has it wrapped up in less than 30 minutes.

And that’s what we need after a long day… Quick, simple, delicious, and done!

Ingredients

  • 4 authentic naan or 2 large rectangular naan

  • 1 onion, slice

  • 6 slices of Prosciutto, sliced

  • 1 c baby spinach

  • 10 slices sundried tomato, sliced

  • 1 c Mozzarella cheese, grated

  • ½ c Basil pesto

  • Butter to sauté onions

  • 3 c salad greens

  • ½ c cherry tomatoes, halved

  • 1/3 cucumber, cubed

  • ½ small onion, sliced into slivers

  • Olive oil and Balsamic to dress the salads

On the Table!

Had a week of Mondays? Tired? Cranky? 

Well here’s a dinner idea that will have you fed and full in no time at all. It’s delicious and even your fussy eaters will love it!

Step by Step Instructions

Step 1

Set the oven to 350° and line 2 baking sheets with parchment.

Place a bit of butter in a heavy skillet over medium heat and sauté the onions until golden.

Share the basil pesto over the naans and spread it evenly overtop.

Step 2

When the onion is done share the sauteed onion over the naans, scatter the prosciutto over the onion, then the spinach, and then scatter the mozzarella over the spinach. Share the sundried tomatoes over the cheese, then place the naans on the baking sheets and pop them into the oven for 10 minutes. When 10 minutes are up turn the broiler on for a minute or so the brown the cheese if needed.

Step 3

Cut the naans into slices, share over 4 plates, add the salad greens to the side and top with tomatoes, cucumber, and onion, then drizzle with a bit of oil and vinegar, then sit down and enjoy the quick and delicious dinner that you created in less than 30 minutes!

Mediterranean Chicken with Prosciutto, Sundried Tomatoes, Green Olive & Orzo

Mediterranean Chicken with Prosciutto, Sundried Tomatoes, Green Olive & Orzo

Mediterranean Chicken with Prosciutto, Sundried Tomatoes, Green Olives & Orzo

Servings

4

Ready In:

30 minutes

Good For:

dinner

 

About this Recipe

By: Morgana Jane

This dinner is simply delicious! The flavors are smooth, yummy, and fresh.

It takes less than 30 minutes to put together and there won’t be leftovers for lunch! Sorry.

Ingredients

  • 1  lb boneless skinless chicken thighs, cut into strips

  • 5 – 6 slices prosciutto, cut into thin slices

  • 1 onion, cubed

  • Large drizzle of olive oil

  • 1 c Orzo, cooked to 1 minute off al dente

  • 1 tsp garlic granules

  • ½ tsp oregano

  • 1 tsp marjoram

  • ½ tsp salt

  • 10 cracks pepper

  • 6 slices sundried tomatoes (packed in oil are nicest) thinly sliced

  • 1/3 cup green Greek olives, halved

  • 6 artichoke hearts, halved

  • 10 fresh basil leaves, chiffonade

Chicken, Olives, Prosciutto. Mmmm!

A beautiful combination of ingredients and flavors. Subtle, delicious, and quick and easy to prepare.

Nothing you can’t love about this.

 

Step by Step Instructions

Step 1

Put a medium sized pot of salted water on to boil for the orzo.

Add a generous drizzle of olive oil to a heavy skillet over medium heat and sauté the onions until translucent, then add the chicken, sauté 2 minutes, then add the prosciutto, salt, pepper, garlic, marjoram, and oregano and sauté until the chicken is cooked through – about 10 minutes.

Step 2

When the orzo is done drain it well and add it to the pan with the chicken along with the arichokes, sundried tomatoes, and olives and sauté 2 minutes more and mix well, then turn off the heat and stir in the fresh basil.

Step 3

Serve to shallow bowls, sprinkle with a little fresh cracked pepper, then sit down and enjoy the amazing flavors that you have created for tonight’s dinner! It’s very delicious and Thalia Jane (who loved it and gobbled down seconds) tells me it slaps… (Hope it doesn’t slap too hard… Am I getting old???)

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