Category Archives: Main Dish

Garlic-Lime Grilled Pork Tenderloin Steaks

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I have never prepared Pork Loin in this manner. The tenderloin is divided into 4 portions that are then pounded into Loin Steaks. Served here with Loaded Cauliflower Bake and Garlic Sauteed Shitake Mushrooms.

GARLIC-LIME GRILLED PORK TENDERLOIN STEAKS (Serves 4-6)

Ingredients

  • 2 (1-pound) pork tenderloins, trimmed
  • 1 tablespoon grated lime zest plus 1/4 cup juice (2 limes)
  • 4 garlic cloves, minced
  • 4 teaspoons honey
  • 2 teaspoons fish sauce
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup vegetable oil
  • 4 teaspoons mayonnaise
  • 1 tablespoon chopped fresh cilantroFlake sea salt (optional)

Directions

  1. Slice each tenderloin in half crosswise to create 4 steaks total. Pound each half to 3/4-inch thickness. Using sharp knife, cut 1/8-inch-deep slits spaced 1/2 inch apart in crosshatch pattern on both sides of steaks.
  2. Whisk lime zest and juice, garlic, honey, fish sauce, salt, and pepper together in large bowl. Whisking constantly, slowly drizzle oil into lime mixture until smooth and slightly thickened. Transfer 1/2 cup lime mixture to small bowl and whisk in mayonnaise; set aside sauce. Add steaks to bowl with remaining marinade and toss thoroughly to coat; transfer steaks and marinade to large zipper-lock bag, press out as much air as possible, and seal bag. Let steaks sit at room temperature for 45 minutes.
  3. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
    FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).
  4. Clean and oil cooking grate. Remove steaks from marinade (do not pat dry) and place over hotter part of grill. Cook, uncovered, until well browned on first side, 3 to 4 minutes. Flip steaks and cook until well browned on second side, 3 to 4 minutes. Transfer steaks to cooler part of grill, with wider end of each steak facing hotter part of grill. Cover and cook until meat registers 140 degrees, 3 to 8 minutes longer (remove steaks as they come to temperature). Transfer steaks to carving board and let rest for 5 minutes.
  5. While steaks rest, microwave reserved sauce until warm, 15 to 30 seconds; stir in cilantro. Slice steaks against grain into 1/2-inch-thick slices. Drizzle with half of sauce; sprinkle with sea salt, if using; and serve, passing remaining sauce separately.

~ from CooksIllustrated.com ~

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Roasted Shrimp and Brussels Sprouts

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2ROASTED SHRIMP AND BRUSSELS SPROUTS (Yield: 4 Servings)

Ingredients:

1 pound Brussels sprouts, trimmed and cut in half
3/4 pound shrimp, peeled, with tails on
4 Tablespoons olive oil, divided
4 garlic cloves, divided, 2 sliced and 2 minced
1 lemon, zested and sliced
parmesan cheese for topping (about one ounce)
pinch red chili flakes
salt to taste
pepper to taste

Directions:

  1. Preheat oven to 425F.
  2. In a small bowl, combine shrimp, 1 tablespoon of olive oil, the zest of one lemon, the minced garlic, a pinch or red chili flakes, salt and pepper. Stir to combine and set aside to marinade for 15-20 minutes.
  3. While shrimp are marinating, toss the brussels sprouts with 3 tablespoons of olive oil, the sliced garlic, a pinch or red chili flakes, salt and pepper on a large sheet pan. Make sure sprouts are completely coated. Turn them so that the flat sides are facing down. Roast for 15 minutes.
  4. Remove from oven and use a spatula to turn the brussels sprouts. Pour the shrimp and marinade onto the sheet pan and stir to coat everything in the marinade. Arrange everything in a single layer. Return to the oven and roast for about 5 more minutes, or until shrimp are cooked through.
  5. When done, remove from oven and squeeze 1-2 lemon slices over shrimp and brussels sprouts, then grate parmesan cheese over everything. Serve with more lemon slices.

~ FoxAndBriar.com ~

Asparagus Stuffed Chicken Breast

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2530ASPARAGUS STUFFED CHICKEN BREAST (Yield: 4-6 Servings)

Ingredients:

3 large chicken breasts
1 tbsp. lemon zest
salt and pepper
9 to 12 asparagus stalks, trimmed
3 slices provolone cheese
1 tsp. garlic powder
1 tsp. paprika
1 tbsp. olive oil

Directions:

  1. Preheat oven to 425 degrees F.
  2. Cut the chicken breast in half, length-wise, leaving it intact on one side (creating a pocket to stuff). Season the inside of the chicken breast with salt and pepper and a pinch of lemon zest. Lay the provolone cheese and 3 to 4 stalks of asparagus in the center of each chicken breast and fold over, enclosing the filling.
  3. Season the outside of the chicken breast with salt, pepper, garlic powder and paprika.
  4. Heat a large, oven safe skillet (I use cast iron) over medium-high heat and add the 1 tbsp olive oil, swirling around to coat the bottom of the skillet. Cook the chicken top side down, for 3 to 5 minutes, until the chicken easily releases from the pan and is golden brown on top. Flip the chicken over and cook an additional 3 to 5 minutes to sear the bottom side. Carefully cover the skillet with tinfoil and place in the preheated oven. Bake for an additional 15 minutes, or until the internal temperature of the chicken reaches 155 degrees.
  5. Carefully remove the skillet from the oven and let sit, covered, for about 5 minutes. The temperature of the chicken should rise to meet 160 degrees and will be super tender and juicy! Enjoy!

~ IWashYouDry.com ~

Roast New York Strip Loin With Garlic-Herb Crust

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FOOD 3


ROAST NEW YORK STRIP LOIN WITH GARLIC-HERB CRUST (Serves: 10)

Ingredients

  • 4 garlic cloves
  • 8 fresh sage leaves
  • 4 teaspoons fresh thyme leaves
  • 4 teaspoons olive oil
  • 4 teaspoons salt
  • 1 1/2 teaspoons ground black pepper
  • 1 4- to 5-pound boneless beef loin New York strip roast, fat trimmed to 1/4 inch

Directions

  1. With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.
  2. Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
  3. Preheat oven to 450°F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes). Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter.

~ Epicurious.com ~

Chicken Pot Pie

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CHICKEN POT PIE  (Serves: 8)

Ingredients

  • 4 chicken breasts
  • 4 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 1/2 cups carrots, peeled and diced in small cubes
  • 4 cups onions, diced
  • 16 tablespoons butter
  • 1 cup flour
  • 5 cups water
  • 6 teaspoons chicken stock paste
  • 2 tablespoons salt
  • 1 teaspoon pepper
  • 1 cup heavy cream
  • 2 cups frozen peas
  • 6 tablespoons parsley, minced
  • Salt and pepper

Ingredients (for Pastry)

  • 4 cups flour
  • 2 teaspoons salt
  • 1 1/3 teaspoons baking powder
  • 2/3 cup shortening
  • 10 2/3 tablespoons cold unsalted butter, diced
  • 2/3 cup ice water
  • 2 egg beaten with 1 tablespoon water, for egg wash

Directions

  1. Preheat oven to 350 degrees F.
  2. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 25 to 30 minutes, or until cooked to 165. Set aside until cool enough to handle, cut into large dice.
  3. Dice carrots and onion. Dilute stock in the water. In a large pot, melt the butter and saute the onions over medium-low heat for 10 minutes, until translucent. add diced carrots, cook 3 minutes, stirring. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the chicken stock and mix well to blend with flour and vegetables. Simmer over low heat, until thick. Add heavy cream. Add the cubed chicken and parsley. Mix to blend.
  4. For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together.
  5. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
  6. Preheat the oven to 375 degrees F. Divide the filling equally among 8 large ramekins. Divide the dough into 8 and roll each piece into an 6-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl.
  7. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

~ RetosKitchen ~

Pan-Seared Filet Mignon with Garlic & Herb Butter

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PAN-SEARED FILET MIGNON WITH GARLIC & HERB BUTTER  (Serves 4)

Ingredients

  • 4 10 ounce thick tenderloin beef filets
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • salt and pepper to taste

Ingredients (Garlic & Herb Butter)

  • ½ stick butter
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh tarragon
  • ½ tablespoon minced garlic

Directions

  1. For the herb butter: Soften the butter in a microwave safe bowl until malleable, 10-15 seconds. Stir in herbs and garlic until fully mixed. Spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. Place in refrigerator for about 10 minutes and remove 5 minutes before adding to the filet.
  2. For the filets: Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper.
  3. Add the olive oil and plain butter to an oven safe cast iron skillet and turn up high, allow the skillet to become scorching hot first. Place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes. This will give your filets a nice seared edge.
  4. Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4-5 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a 8-10 ounce portion. Remove filets from the skillet and set on a plate, lightly cover with tin foil and let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperature. Top with a slice of garlic and herb butter and serve.

~ KitchenSwagger.com ~

Pork Chops with Roasted Apples and Brussels Sprouts

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chopsI modified this recipe to utilize the sliced apples that were leftover after we made the Apple Rose Pie. I prepared the pork chops by combining several spices along with brown sugar and fresh rosemary to create a rub. I allowed them to rest for about an hour before I placed them on a baking sheet. I added the seasoned apple slices around the chops and put them in the oven to bake for about 15-20 minutes. I have to say that the rub on the chops was a little heavy on the palette for me. However, my son and hubby enjoyed it, and I was happy to have used up the apples that I had on hand. I guess it was a Win-Win. Served here with Fried Cabbage.


PORK CHOPS WITH ROASTED APPLES AND BRUSSELS SPROUTS (Serves: 4)

Ingredients

  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic salt
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon ground cinnamon
  • 3 tablespoons light brown sugar, divided
  • 2 teaspoons finely chopped fresh rosemary, divided
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 4 (1-inch-thick) bone-in, center-cut pork chops
  • 3 tablespoons plus 2 tsp. olive oil, divided
  • 3 tablespoons apple cider vinegar
  • 1 Gala apple (8 to 9 oz.), cut into 1/2-inch wedges
  • 1 pound fresh Brussels sprouts, trimmed and cut in half
  • Vegetable cooking spray

Directions

  1. Preheat oven to 425°. Stir together first 5 ingredients, 1 Tbsp. brown sugar, 1 tsp. rosemary, 1/2 tsp. salt, and 1/4 tsp. black pepper in a small bowl. Rub each pork chop with 1/2 tsp. olive oil; rub both sides of each pork chop with brown sugar mixture (about 2 tsp. on each chop).
  2. Whisk together apple cider vinegar and remaining 2 Tbsp. brown sugar, 1 tsp. rosemary, 1/2 tsp. salt, and 1/4 tsp. black pepper in a small bowl; slowly whisk in remaining 3 Tbsp. olive oil until blended. Place apples, Brussels sprouts, and 1/4 cup vinegar mixture in a large bowl, and toss to coat.
  3. Place pork chops in center of a lightly greased (with cooking spray) heavy-duty aluminum foil-lined sheet pan; place apple mixture around pork chops.
  4. Bake at 425° for 12 minutes; turn pork chops over, and bake 10 to 14 minutes more or until a meat thermometer inserted in thickest portion registers 140°. Transfer pork chops to a serving platter, and cover with foil to keep warm. Stir apple mixture in sheet pan, and spread into an even layer.
  5. Increase oven temperature to broil, and broil apple mixture 3 to 4 minutes or until browned and slightly charred. Transfer apple mixture to a medium bowl. Toss together apple mixture and remaining vinegar mixture. Season with kosher salt, and serve with pork chops.

~ MyRecipes.com ~