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.

[the_ad id="10686"]

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

[the_ad id='10778']

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.

[the_ad id="10640"]
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!

[the_ad id='10692']

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. 

[the_ad id="10686"]

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

[the_ad id='10778']

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.

[the_ad id="10640"]
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!

[the_ad id='10692']

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!

[the_ad id="10686"]

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

[the_ad id='10778']

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.

[the_ad id="10640"]
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!

[the_ad id='10692']

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.

[the_ad id="10686"]

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

[the_ad id='10778']

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.

[the_ad id="10640"]
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???)

[the_ad id='10692']

Spicy Honey Ginger Pork with Bok Choy & Jasmine Rice

Spicy Honey Ginger Pork with Bok Choy & Jasmine Rice

Spicy Honey Ginger Pork with Bok Choy & Jasmine Rice

Servings

4

Ready In:

40 minutes

Good For:

dinner

 

About this Recipe

By: Morgana Jane

Sweet, sticky, spicy, quick, and delicious – what’s not to love about this awesome dinner!

Adjust the sweet/spicy factor to your taste preference and you have a week night winner!

[the_ad id="10686"]

Ingredients

  • 1 ¼ lb thin cut pork loin chops, cut into strips (less than ¼”)

  • 1 tsp salt, divided

  • 10 cracks black pepper

  • 1+ tbsp coconut oil

  • 1 medium sized baby bok choy, white stems chopped, green tops cut into thin ribbons

  • 1 ¼ c jasmine rice

  • 1/3 c liquid honey

  • 1 – 2 tbsp sriracha sauce (1 tbsp will be moderately spicy, 2 tbsp may kill you (if you are sensitive to spicy food)).

  • 1 tbsp rice vinegar

  • 2” fresh ginger, shaved (I use a potato peeler for this – you could also use a mandolin)

  • 4 cloves garlic, minced

  • Sesame seeds to garnish

[the_ad id='10778']

Lotsa Mozza!

Sweet and spicy is such an amazing flavor combo and this dish brings it home. Want it less sweet – add less honey. Want it super spicy – go crazy with the sriracha! Want more veggies –  go ahead and toss them in! Want it vegetarian – ditch the pork and grab the tofu! This recipe has lots of room for variation… no hard fast rules here!

Step by Step Instructions

Step 1

Prep the pork, ginger, garlic, and bok choy. Whisk the sriracha and rice vinegar into the honey and set aside. It’s best to prep everything before you start cooking because the cooking goes quickly.

Once everything is prepped put the rice on and cook to package instructions.

Place the pork strips into a bowl, sprinkle with ½ tsp salt and 10 cracks of pepper then toss well until the pork is evenly coated with seasoning.

Step 2

Melt the coconut oil in a large cast iron pan over high heat. When the pan is good and hot add the pork and sear it until it’s golden brown and about ¾ cooked through. I like to toss the pork into the pan, spread it out evenly, let it sear in place and then flip it and let it sear on the other side.

Step 3

Once the pork is seared remove it to a plate. Add a touch more coconut oil to the pan and lower the heat to medium. Add the ginger and garlic and sauté for 1 minute then add the honey sauce, bring the heat up to high and let the sauce boil for about 2 minutes, stirring frequently and being mindful not to let the sauce boil over (super messy!) then add the pork back to the pan along with the remaining ½ tsp salt and continue stirring while the sauce thickens.

Step 4

When the rice is done, and the sauce is syrupy and coating the pork well turn the heat off and mix in the bok choy. Continue mixing until the leafy ribbons of bok choy have wilted. Don’t add the bok choy until you are almost ready to serve as the water in the bok choy will thin the sauce.

Step 5

Serve the rice over 4 shallow bowls and share the pork over top of the rice. Drizzle any sauce left in the pan over each dish and sprinkle with sesame seeds, then sit down and devour the sweet and spicy delight that you have created for dinner!

[the_ad id='10692']

[the_ad id="10640"]

Rosemary Garlic Buttered-Up Pork Chops with Sautéed Apples, Garlic Asiago Roasted Potato Scallops & Broccoli

Rosemary Garlic Buttered-Up Pork Chops with Sautéed Apples, Garlic Asiago Roasted Potato Scallops & Broccoli

Rosemary Garlic Buttered-Up Pork Chops with Sauteed Apples, Garlic Asiago
Roasted Potato Scallops
& Broccoli

Servings

4

Ready In:

40 minutes

Good For:

dinner

 

About this Recipe

By: Morgana Jane

We all have one or two insanely fussy eaters in the family, and our family is no exception! Thalia Blair Jane is the quintessential fussy eater. The things Thals will eat often surprise me, and I am usually caught off guard when something is refused… This dish, however, was exceedingly well-received (with joy from the cook!). I thought Thals had a motorized fork, it disappeared so fast! The room was silent save for the smacking of lips, eyes rolling closed, and a quiet murmuring: Mmmmmm, Mmmmm, Mmmmmmmmmmmm! 

This dish was awarded 5-Stars by Thalia Blair Jane and given a big thumbs up! Yay!!

[the_ad id="10686"]

Ingredients

  • 4 thick cut (3/4” – 1”) pork chops (bone in, boneless  – does not matter)

  • 2 tbsp fresh Rosemary

  • 5 cloves garlic, finely chopped

  • ½ tsp salt

  • 10 cracks black pepper

  • ¼ c butter

  • 1 apple, cored, cut into 8ths, cut the 8ths to ¼” slices

  • 2 tbsp walnuts, roughly chopped (optional)

  • 4 medium potatoes, sliced into ¼” scallops

  • Drizzle of olive oil (2)

  • Sprinkle of salt and pepper

  • ½ tsp garlic granules

  • ¼ c fresh grated Asiago (or Parmesan) cheese

  • 2 crowns broccoli, cut into florets

[the_ad id='10778']

Heavenly Chops!

Heavenly, really, that’s all I can say…. These chops are so tender and juicy they may make you rethink steak.

Perfectly seasoned. Melt in your mouth. Delicious. Fabulous. Likely the most memorable pork chop this year!

Step by Step Instructions

Step 1

Set the oven to 375° and line two baking sheets with parchment.

Cut the potatoes into ¼” scallops and place them into a bowl with a drizzle of olive oil, a sprinkle of salt (generous), pepper, and garlic granules. Toss until the potatoes are evenly coated then add the Asiago and toss until well distributed.

[the_ad id="10640"]
Step 2

Place the potato scallops over the two baking sheets in a single layer and pop them into the oven. Set a timer for 12 minutes.

Once the potatoes are in the oven melt the butter in a large cast iron pan. Add the Rosemary and garlic, mix well, then turn the heat to the lowest setting until you are ready to prepare the chops. You don’t want to sauté the garlic and Rosemary at this point; you just want the flavors to mingle in the melted butter.

This is a good time to set a steamer pot to boil for the broccoli.

Step 3

Add the pork chops to the same bowl that you used for the potatoes, drizzle with a wee bit of olive oil, sprinkle with ½ tsp salt and 10 cracks of black pepper, use your hands to massage the oil and seasoning evenly into the chops, then set aside.

Step 4

When the timer goes off reset it for a further 12 minutes and cook the potato scallops until they are tender and golden.

Bring the heat on the cast iron pan up to high heat. Once the pan is hot and the butter is bubbling, add the pork chops and cook them to golden brown on one side, then turn them, lower the heat to medium and cook the chops to golden brown on the other side (with an internal temperature of 145°).

As soon as you turn the chops and lower the heat add the apples and walnuts (optional) to the pan, and get the broccoli going in the steamer pot. Steam the broccoli until it is tender crisp and bright green.

Step 5

When everything is ready share the pork chops over 4 plates along with the potato scallops and broccoli. Top the chops with apple and walnuts, then sit down and enjoy the amazingly tender and juicy, perfectly seasoned pork chop masterpiece that you have created for dinner!

This meal is seriously delicious and received a 5-star rating from Thalia Blair Jane, and that’s no easy feat – Thals is ridiculously fussy!

[the_ad id='10692']

Cacio e Pepe di Morgana (with Pancetta & Spinach)

Cacio e Pepe di Morgana (with Pancetta & Spinach)

Cacio e Pepe di Morgana
(with Pancetta & Spinach)

Servings

4

Ready In:

about 40 min

Good For:

dinner

About this Recipe

By: Morgana Jane

I pray that Italians Mad at Food (@ItalianComments) on Twitter never see any of my pasta recipes. They would tear me apart for sure!!! The nonnas would break down my door!

I am Italian, for certain, but I am Canadian Italian – and in the cooking, there is a difference! I have taken a few liberties with this traditional Italian dish (as Canadians are want to do…) but I think you will agree that the marriage of cheese and bacon in this dish is fab!!

[the_ad id="10686"]

Ingredients
  • 1 lb spaghetti
  • 3 tbsp butter
  • 1 cup Parmesan or Asiago, finely grated
  • 1 cup Pecorino cheese, finely grated
  • 30 – 40 crack black pepper
  • 2 cups reserved pasta water
  • 6 pieces pancetta (or bacon), in crisp bits
  • 1 onion, finely chopped
  • 2 large handfuls of fresh spinach

[the_ad id='10778']

Cheesy!

We’ve added a little pancetta and spinach to this classic cheesy Italian dish – and it’s delish!

Top this cheesy wonder with a little more fresh grated Parmesan and a few cracks of pepper and… Yum! Cheesy heaven!

Step by Step Instructions

Step 1

Put a large pot of salted water on to boil for the pasta.

Cut the pancetta (or bacon) into small chunks and crispify in a large pan over medium high heat (don’t burn it – just sauté it until it’s crisp, but still succulent). I actually use a wok to prepare this dish because we are going to add the pasta in later steps and toss it in the pan- so you do need a large pan!

Add the onions to bacon when the bacon is about half cooked.

[the_ad id="10640"]
Step 2

While the bacon is cooking, grate the cheese and crack the pepper – then set aside.

Cook pasta until it is about a minute off al dente. Don’t forget to reserve two cups of pasta water before straining the pasta.

When bacon is crisp, remove it, along with the onions from pan and set on paper towel to drain. Pour excess fat from pan, and using the same pan, melt 2 tbsp butter over medium heat and stir in the cracked pepper – sauté for a minute or two.

Step 3

When the pasta is 1 minute off al dente reserve 2 cups of pasta water and drain the pasta. Add 1 ½ cups of reserved pasta water to the pan with the butter and pepper and bring it to a boil, then turn the heat to medium low, add the pasta and remaining butter, and toss to coat the pasta. Add half the cheese and continue tossing constantly as the cheese melts.

Add the bacon, onions, and the rest of the cheese, and continue tossing over low heat while you add the spinach. You can turn the heat off after you add the spinach, as we just want it to wilt.

Step 4

The cheese should melt to a creamy consistency that just coats the pasta – if it’s dry and sticky, add a splash more pasta water and continue tossing the pasta until the cheese is smooth and creamy. Once the sauce has reached a creamy consistency, serve pasta into shallow bowls, sprinkle with a little Parmesan and a few more cracks of pepper and serve the fabulously cheesy and delicious dinner that you just prepared pipping hot!

[the_ad id='10692']

Ginger Garlic Pork with Rice and Greens

Ginger Garlic Pork with Rice and Greens

Ginger Garlic Pork with Rice and Greens

Servings

4

Ready In:

35 minutes

Good For:

dinner

 

About this Recipe

By: Morgana Jane

We all need a quick and easy dinner idea once in a while, and this dinner fits that bill! And – while it’s super simple, it packs a lot of flavor bringing lots of garlicky, gingery deliciousness to the table. All this and only about 35 minutes to prepare!

[the_ad id="10686"]

Ingredients

  • 1 lb thick cut, boneless pork chops cut into 1” cubes

  • 1” fresh ginger, minced

  • 4 cloves garlic, minced

  • 2 tbsp butter

  • soy sauce to taste

  • 10 cracks black pepper

  • Pinch of chili flakes (optional)

  • 2 green onions, chopped

  • 1 ¼ c rice

  • 1 tbsp butter for the rice

  • 2 cups mixed greens

  • ½ c cherry tomatoes, halved

  • ¼ cucumber, chopped

[the_ad id='10778']

Step by Step Instructions

Step 1

Put the rice on and cook to package instructions.

[the_ad id="10640"]
Step 2

Melt the butter in a heavy skillet over medium heat and sauté the ginger and garlic until fragrant – about 2 minutes.

Add the pork (and more butter if needed) and sauté until the pork is cooked through – about 10 minutes then add soy sauce and pepper to taste and sauté 1 minute more. Then mix in the green onions and sprinkle with chili flakes (optional), lower the heat and cover to keep warm until the rice is done.

Step 3

When the rice is done add a tablespoon of butter and a few dashes of soy sauce and mix well, then share the greens over 4 shallow bowls and top the greens with rice.

Scatter the tomatoes and cucumbers around the edge of each bowl and share the pork over top of the rice, then sit down and enjoy the garlicky, gingery, delicious flavors of this quick and simple dinner!

[the_ad id='10692']

Paprika Roasted Pork Chops & Veggies

Paprika Roasted Pork Chops & Veggies

Paprika Roasted Pork Chops & Veggies

Servings

8

Ready In:

about 1 hr

Good For:

dinner

 

About this Recipe

By: Morgana Jane

A fresh take on an old favorite. We just love this dish with its layered and delightful flavors, so this week we decided to play a new tune on this amazing one-pan- wonder. 

We usually make this dish with chicken, but this week, we’re making it with pork chops! We know that you will love it as much as we did!

[the_ad id="10686"]

Ingredients

  • 4 pork chops (not fast fry – at least ½” thick, bone in or boneless)

  • 1 red pepper, sliced

  • 1 green pepper, sliced

  • 2 carrots, cut into thin sticks

  • 2 medium potatoes, cubed (about 1/2”)

  • 1 red onion, sliced

  • Long drizzle of Olive Oil

  • 2 tbsp maple syrup (or honey)

  • 2 tbsp balsamic vinegar

  • 1 ½ tbsp paprika

  • ½ tbsp smoked paprika

  • 1 tsp garlic granules

  • 1 tsp salt

  • 15 cracks pepper

  • Generous pinch oregano

  • 2 cups salad greens

  • 4 lemon wedges

  • 1 c flat leaf parsley, roughly chopped

  • ½ c pitted Greek green olives

Two words of caution here:

  1. Make sure your pork chops are at least 1/2″ thick. Fast fry are not a good choice because they are too thin and will result in dry, leathery pork chops.
  2. I forgot to buy a green pepper while shopping so I used what I had in the fridge, which was kale (as seen in the images). Bad choice! I should have gone back for the green pepper! When finished, the kale was dry and rather burnt… not so great! So – be sure to use a green pepper or another vegetable more hearty than kale…

[the_ad id='10778']

Step by Step Instructions

Step 1 

Set the oven to 375° and line a baking sheet with parchment.

Prepare all vegetables as noted above and put them in a large bowl along with the pork chops. Add the olive oil, balsamic, paprika, garlic granules, maple syrup, salt, and pepper and toss until evenly coated then pour everything onto the baking sheet. Use a large spoon to spread everything out evenly then sprinkle a generous pinch of oregano over top and pop the pan into the oven for 50 – 55 minutes, until the pork chops are browned and an internal temperature of 145° has been reached.

Step 2 

Remove the pan from the oven at the half way point, give the veggies a little stir and spoon a bit of the pan drippings over the chops, then return the pan to the oven for the remainder of the cooking time.

Check on the pan 10 minutes before it’s set to be done to make sure that the pork isn’t browning too quickly, and if it is, lower the heat to 350° for the last 10 minutes.

Step 3 

When the pork chops are cooked through remove the pan from the oven and scatter the parsley and olives over top. Share the salad greens over 4 plates and serve the veggies on top of the greens.

Place one chop on each plate along with a lemon wedge, then sit down and enjoy the amazing flavors of the awesome one-pan-wonder that you created for dinner!

[the_ad id='10692']

[the_ad id="10640"]

Pork Tenderloin with Maple Balsamic Glaze, Buttered Carrots, & Garlic Mashed Potatoes

Pork Tenderloin with Maple Balsamic Glaze, Buttered Carrots, & Garlic Mashed Potatoes

Pork Tenderloin with Maple Balsamic Glaze, Buttered Carrots, & Garlic Mashed Potatoes

Servings

four

Ready In:

less than 1 hr

Good For:

dinner

 

About this Recipe

By: Morgana Jane

This is a delicious, simple twist on a classic pork dinner. The flavors are savory and the maple basamic glaze adds a dash of pizazz that is a delight to the palate – you’ll want to drizzle it over everything!

[the_ad id="10686"]

Ingredients

  • 1 lb pork tenderloin

  • Drizzle of olive oil

  • ½ tsp salt

  • 10 cracks black pepper

  • ½ tsp garlic granules

  • 1 tsp fresh or dry Rosemary

  • 6 carrots, chopped

  • 4 large potatoes, peeled and cubed

Glaze

  • ½ c balsamic vinegar
  • 3 oz (3/8ths of a cup) maple syrup

    To finish

  • Butter, cream (or milk), garlic granules, salt & pepper for mashed potatoes
  • Butter for carrots

[the_ad id='10778']

Step by Step Instructions

Step 1

Set the oven to 400° and grease a baking sheet with a bit of butter. Peel and cube your potatoes, pop them into a pot and cover them with water (add a dash of salt to the water). Chop the carrots and place them into a steamer. Set the carrots and potatoes aside.

[the_ad id="10640"]
Step 2 

Place the tenderloin into a bowl, drizzle with olive oil and sprinkle with salt, pepper, and garlic granules then use your hands to massage the olive oil and seasoning evenly into the tenderloin.

Melt a bit of butter in a large heavy skillet over medium high heat and sear the tenderloin on all sides then transfer the pork to the baking sheet, sprinkle with Rosemary, and pop the pan into the oven for 25 – 30 minutes, until an internal temperature of 145° is reached.

Step 3

 Once the tenderloin is in the oven put the carrots on to steam until tender and boil the potatoes until they begin to fall apart.

Once the veggies are on the go it’s time to make the glaze. Add the balsamic and maple syrup to a small heavy bottom pot and bring it to a boil. Keep it at a stead boil, stirring frequently, until it has reduced to the point that it coats the back of a metal spoon. Keep a close eye on it because once it begins to reduce, it thickens quickly. This process will take 10 – 15 minutes. Once the glaze has reduced turn the heat to low to keep warm. *The glaze will thicken as it cools, so don’t reduce it much past coating a spoon or it will be too thick!

Step 4 

The pork, carrots and potatoes should be done at about the same time. Remove the pork from the oven, cover with foil, and let it rest 5 – 10 minutes. While the pork is resting drain the steamer pot, place the carrots into the bottom of the steamer with a bit of butter and cover to keep warm.

Drain the potatoes well. Add butter, cream, salt, pepper, and garlic granules (to your taste) to the pot and use an electric mixer to whip the potatoes (you can also transfer the potatoes to a stand mixer – but whipping them right in the pot that they were cooked in makes for easier cleanup!)

Step 5

When the pork is finished resting slice it and share the slices over 4 plates. Add a serving of carrots and potatoes to each plate, drizzle the balsamic glaze of the pork, then sit down an enjoy the magnificent dinner that you have created! (A nice glass of Pinot Noir is a smashing accompaniment to this delightful meal – in case you were wondering…)

[the_ad id='10692']

Pin It on Pinterest