CRUNCHY CHOP SUEY

Chop Suey is the perfect way to slip veggies into my guys’ diet, and there’s nothing mushy about these–fresh and crisp and tasty. My guys devoured it.

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2 tbsp rice wine vinegar

2 tbsp oyster sauce

4 tbsp cornstarch, divided

1/2 tsp ground black pepper

1 lb pork tenderloin, cut into bite-sized pieces

3 cups chicken broth

2 tbsp sesame oil, divided

2 celery stalks, diced

1 medium onion, diced

2 small carrots, diced

2 cups finely shredded green cabbage

8 oz sugar snap peas

1-5 oz pkg crunchy chow mein noodles (I used La Choy brand)

1) To large zip top bag, add rice wine vinegar, oyster sauce, 1 tbsp cornstarch (reserving 3 tbsp), pepper; give it a good shake; add pork tenderloin pieces, close zip top, and give another good shake to coat; refrigerate 15 minutes

2) In medium-sized bowl, mix chicken broth and 3 tbsp reserved cornstarch; set aside

3) In large skillet over medium-high, heat 1 tbsp sesame oil (reserving 1 tbsp); add pork tenderloin pieces and cook 3 minutes, stirring often; transfer pork to plate and set aside

4) To same skillet, add 1 tbsp reserved sesame oil and heat over medium-high; add celery, onion, carrots, and cabbage and cook 3 minutes; stir in cooked pork and sugar snap peas; stir in chicken broth mixture and bring to a boil; stirring continuously, cook until sauce thickens, 1-2 minutes; remove from heat

5) Divide chow mein noodles between 4 plates, scattering around the edges; spoon chop suey mixture in center and serve immediately

Servings: 4

PORK TENDERLOIN SMOTHERED IN PEAR-ONION GRAVY

There are few meats as forgiving as pork tenderloin. Even overcooked, it’s tasty. Add pear-onion gravy and we are talking over-the-top amazing. And it’s so easy to make. Try it!
Pork Tenderloin Smothered in Pear Onion Gravy

1/3 cup all-purpose flour

1/2 tsp sea salt

1/4 tsp ground black pepper

2 tbsp olive oil

1-1/2 lb pork tenderloin, sliced 1/2″ thick

2 tbsp butter

1-1/4 cup diced onions

2 pears, cored and diced

1 cup chicken broth

1 tbsp sherry cooking wine

1 tsp champagne vinegar

1 tbsp cornstarch

4 scallions, sliced diagonally

1) Preheat oven to 180 degrees and place 4 oven-safe plates in oven to warm

2) In shallow bowl, mix flour, sea salt, and black pepper

3) To large skillet add olive oil and heat over medium-high; meanwhile, dredge pork tenderloin pieces in flour mixture; place pork tenderloin pieces in skillet and cook 2-3 minutes each side until lightly browned and just done; transfer to warmed plates in oven

4) To same skillet over medium heat, add butter, onions, and pears and cook 5 minutes, stirring occasionally

5) Meanwhile, in small bowl mix: chicken broth, cooking wine, vinegar, and cornstarch; stir into pear-onion mixture in skillet and cook 5 minutes until “gravy” thickens; remove from heat

6) Remove plated pork tenderloin from oven and pour pear-onion “gravy” over the top; sprinkle with scallions and serve

Servings: 4

PORK TENDERLOIN-SUGAR SNAP PEA-HOISIN KABOBS

Goodness, my guys like kabobs. Yes, they do. And when they’re made with the ever tender pork tenderloin, sugar snap peas, and yum-yum Hoisin sauce… I snag one, stand back, and watch the rest disappear. Clean plates galore!

Pork Tenderloin Sugar Snap Pea Kabobs1

Pork Tenderloin Sugar Snap Pea Kabobs2

1/2 cup Hoisin sauce

2 tbsp soy sauce

1/2 tsp ground ginger

1-3/4 lb pork tenderloins cut into 1/2″ to 3/4″ disks

8 oz sugar snap peas (I bought frozen and thawed)

4 scallions, cut into 1-1/2″ pieces

10 bamboo skewers

1) Preheat outdoor grill

2) Soak bamboo skewers in water (to prevent them from becoming overly charred during grilling)

3) In small bowl, mix Hoisin sauce, soy sauce, and ground ginger; set aside

4) Thread pork, snap peas, and scallions on soaked bamboo skewers (as pictured: 1 pork, 2 snap peas, 1 scallion, 2 snap peas, repeated once, and finished with a third piece of pork–this resulted in 10 kabobs, though number may vary)

5) Grill kabobs 4-5 minutes each side until pork is just done; brush kabobs with Hoisin sauce on both sides and cook each side an additional 1 minute; remove from grill and serve with any left over Hoisin sauce; Chomp, chomp!

Servings: 4

PORK AND PLUM SAUCE STIR FRY

This Pork and Plum Sauce Stir Fry is easy and tasty. The only negative for my guys: chopsticks. They know how to use those lovely little pinchers–well, close enough–but chopsticks do limit one’s ability to quickly devour a tasty meal–a plus in my opinion since it always takes far longer to make than to eat 🙂

Pork and Plum Sauce Stir Fry

2 tbsp olive oil

1 tsp sesame oil (optional, but it adds a nice, snappy flavor)

1-1/2 pounds pork tenderloin, sliced thin into bite-sized pieces

1 orange bell pepper, chopped

4 green onions, sliced thin

1-8 oz can bean sprouts

6 oz whole wheat thin spaghetti, prepared al dente according to package directions

3/4 cup plum sauce

3 tbsp sherry cooking wine

sea salt

ground black pepper

2 tbsp chopped fresh cilantro

1) To large wok (or deep skillet), add olive oil and sesame oil and heat over medium-high; add pork and cook, stirring often, 4-5 minutes until lightly browned on both sides and no longer pink

2) Add bell pepper and cook, stirring often, 3 minutes; add green onions, bean sprouts, and pre-cooked spaghetti and cook, stirring often, 3 minutes

3) Stir in plum sauce and cooking wine, season with salt and pepper to taste, and cook 3 minutes; remove from heat, sprinkle with cilantro, and serve–see, easy!

Servings: 4

CRANBERRY-APPLE-BALSAMIC PORK TENDERLOIN

Over the years, this recipe has probably been the most requested by family and friends. It has it all–ease of preparation, beauty, taste, taste, and taste. Junior Too says it’s the balsamic, I think it’s the Craisins and balsamic, and Senior is too content enjoying it to waste time picking it apart. Regardless, last night it was once again well received by our wonderful guests who helped us scrape the casserole dish clean. More than the usual thumbs up 🙂

Cranberry Apple Balsamic Pork Tenderloin

1/2 cup all-purpose flour

1/2 tsp sea salt

1/4 tsp ground black pepper

2 tbsp olive oil

2 lbs pork tenderloin, sliced into 1/2″ thick rounds

3/4 cup white cooking wine

1/2 cup water

1/4 cup balsamic vinegar (I used cherry balsamic this go around but I think I prefer basic balsamic–one too many notes)

1 tbsp cornstarch

1/2 cup Craisins

1 apple (I used Gala), diced (Note: this ingredient is optional but a lovely addition)

1 tbsp parsley

1) Preheat oven to 200 degrees (for warming)

2) In shallow bowl, mix flour, salt, and pepper; set aside

3) To large skillet (quite large or you may have to prepare in 2 batches) add olive oil and heat over medium-high

4) Meanwhile, dredge pork tenderloin rounds in flour; place in skillet and cook 4-5 minutes each side until browned and no longer pink; remove rounds from skillet (leave all those tidbits in the bottom for the sauce to come) and lay side by side in large casserole dish; place in oven to keep warm

5) Reduce skillet heat to medium and add cooking wine and water; in small bowl, mix balsamic vinegar and cornstarch and stir into wine; stir in Craisins and apple and cook 5 minutes until sauce thickens; remove from heat

6) Remove pork tenderloins from oven and pour Cranberry-Apple-Balsamic sauce over the top; sprinkle with parsley and serve

Servings: 4-6