Carol’s Comfort Foods

Yield: 10 Servings

INGREDIENTS

One 4-lb boneless pork tenderloin

2 teaspoons kosher salt

1 teaspoon freshly grated black pepper

2 tablespoons olive oil

4 cloves garlic, finely chopped

2 teaspoons fresh thyme, finely chopped

2 teaspoons fresh basil, finely chopped

2 teaspoons fresh rosemary, finely chopped

PREPARATION

Preheat oven to 350 degrees F.

Place pork tenderloin on a rack in a roasting pan (that has a lid) and salt and pepper.  Combine olive oil, garlic and spices together and rub the spice mixture onto the pork tenderloin.  Cover and roast tenderloin for approximately 1 hour.  Remove lid and continue to roast until the pork loin is with nicely browned and registers an internal temperature of 155 degrees F.  Remove from oven and allow tenderloin to “rest” for about 20 minutes before carving. 

Yield:  6 Servings

INGREDIENTS

2 tablespoons olive oil

1 tablespoon unsalted butter

6 thinly sliced pork tenderloins, approximately ¼ inch thick

2 eggs, slightly beaten

2 cups Panko or other fine bread crumbs

Salt and pepper, to taste

PREPARATION

In a shallow baking dish, beat eggs with a fork.  In another shallow dish, place the Panko or other bread crumbs, spreading them out in the bottom of the pan.  Add salt and pepper and any other seasonings that you would like to the flour mixture.  Dip pork tenderloins in the beaten egg mixture, coating all the surface and then immediately dredge them into the bread crumb mixture, making sure that the tenderloin is entirely coated with the bread crumbs.

In a large skillet over medium heat, heat the oil and butter.  Using tongs, carefully add the tenderloins to the skillet and saute approximately 3-4 minutes on each side, until they are golden brown and tender.  Be careful not to cook too quickly, or you will burn the breading and the tenderloin will not be cooked.  Remove from skillet and let the tenderloins drain a bit on a paper towel.  Serve immediately with your favorite vegetable and salad for a meal; or stack 2 tenderloins on a hard roll, add some slices of cheese, lettuce and you’ve got a great hot sandwich in no time!

Serves: 4

INGREDIENTS

1 tablespoon olive oil

1 lb pork tenderloin

Freshly ground black pepper

1 tablespoon unsalted butter

1 yellow onion, finely chopped

½ cup apple chopped

1 ½ tablespoon fresh rosemary, finely chopped

1 cup low-sodium chicken broth

1 ½ tablespoons balsamic vinegar

PREPARATION

Pre-heat oven to 425 degrees F.  Lightly spray roasting pan with cooking spray.  In a large skillet, heat olive oil and add the pork tenderloin and sprinkle with pepper.  Cook the tenderloin until it is browned on all sides, about 3 minutes.  Remove from skillet and place in roasting pan.  Roast the pork until it registers 160 degrees F with a meat thermometer, approximately 20 minutes.

Meanwhile, in a skillet, melt 1 tablespoon of unsalted butter and then add the apple, onion and rosemary.  Sauté until the onion is translucent and the apples are soft, about 3-5 minutes.  Add the chicken stock and balsamic vinegar and bring mixture to a low boil.  Continue boiling until the sauce has reduced, approximately 5 minutes.

To serve, place pork tenderloin on a platter and pour apple-onion mixture over the top of the tenderloin.  Serve immediately.

Source:  MayoClinic.com

ROAST PORK WITH GORGONZOLA SAUCE

INGREDIENTS

Pork

2 – ¾ lb pork tenderloins

¼ cup Dijon mustard

2 tablespoon fresh thyme

1 tablespoon olive oil

Kosher salt and pepper

Gorgonzola Sauce

1 tablespoon butter

1 tablespoon all purpose flour

1 cup heavy whipping cream

¼ cup dry white wine

¼ cup low sodium chicken broth

1 cup crumbled Gorgonzola cheese

PREPARATION

Preheat oven to 425 degrees

Pork:  Oil large rimmed baking sheet.  Whisk Dijon mustard, olive oil and fresh thyme in a small bowl to blend and set aside.  Season the pork tenderloins with kosher salt and cracked pepper.  To a heavy skillet, add several tablespoons of olive oil and heat to high temperature.  Add the pork and sear the meat until it’s brown all over, turning frequently for about 10 minutes.  Transfer the seared tenderloins to prepared baking sheet.  Spread the Dijon mixture over all sides of the pork.

Roast pork in a 425 degree oven until meat thermometer inserted into the thickest part of the tenderloin registers 150 degrees F, approximately 30-35 minutes.  Remove from oven and let stand for 5 minutes.

Gorgonzola Sauce:  Melt 1 tablespoon butter in heavy small saucepan over medium heat.  Add 1 tablespoon flour and cook for 1-2 minutes.  Gradually whisk in the whipping cream, white wine and chicken broth.  Boil until mixture thickens, whisking frequently for about one minute.  Add crumbled Gorgonzola and whisk until the cheese is melted and smooth and sauce.

To serve, slice the roast pork into ¼ inch slices and place 2-3 slices into a small round bakery bun.  Put a dollop of the Gorgonzola sauce on each sandwich or other condiments such as mayonnaise or Dijon mustard. 

ITALIAN SAUSAGE CASSEROLE

Serves 4-6

INGREDIENTS

1 lb ground beef

½ lb hot Italian sausage – removed from casing

1 cup chopped yellow onion

2 teaspoon oregano

Kosher salt and grated black pepper, to taste

1 can cheddar cheese soup

1 can tomato soup

1 can water

4 cups cooked penne pasta

Mozzarella cheese – grated

PREPARATION

Preheat oven to 400 degrees F

Prepare pasta per directions. Drain in colander and set aside.

In a large skillet, brown ground beef, sausage and onion with the oregano until done. Drain off any excess fat. Add the soups and 1 can of water. Combine the meat mixture with the pasta.

Pour mixture into a 2 quart casserole dish and bake for approximately 40 minutes in a 400 degree oven. Remove from oven and top with grated mozzarella cheese. Return to the oven for approximately 5-10 minutes until the cheese has melted.