Pork Tenderloin with Juniper Berries, Sage and Garlic Potatoes with Green Beans

Pork with Juniper Berries

Pork with Juniper Berries

One of my favorite aspects about being home for several weeknights in a row is that I get to make nice dinners.  I scour my various cooking magazine subscriptions in the evenings and try to pick something I think Bri would love to come home to the next night.  Tonight’s offering from Saveur is absolutely amazing.  It’s a super flavorful Italian dish from the Umbria Region.  It’s a little complicated, but well worth it.

I’m on a continued quest to lose weight so I made severe adjustments to the amount of oil used.  We couldn’t tell the difference.

FILETO di MAIALE con BACCHE di GINEPRO (Pork with Juniper Berries)

For the Potatoes

  • 3 Tbsp olive oil
  • 2 large russet potatoes
  • 12 oz green beans, washed and trimmed
  • 1 ½ Tbsp minced sage
  • 5 cloves garlic, minced
  • Kosher salt, and freshly ground black pepper to taste

For the Pork

  • 1 Tbsp olive oil
  • 4 oz pancetta
  • 1 1 lb pork tenderloin
  • kosher salt and freshly ground black pepper to taste
  • 1 Tbsp juniper berries
  • 4 sprigs rosemary
  • 4 sprigs thyme
  • 2 bay leaves
  • 1 cup dry white wine
  • 1 cup chicken stock
  1. Make the potatoes: Heat oil in a 12″ skillet over medium-high.  Cook potatoes until golden, 10-12 minutes.  Stir in green beans, sage garlic, salt and pepper.  Reduce heat to medium; cook covered until potatoes are tender, 6-8 minutes.  Transfer to a bowl ; keep warm
  2. Make the pork:  Wipe skillet clean and heat olive oil over medium-high.  Cook pancetta until crisp, 2-3 minutes.  Using slotted spoon, transfer to a plate lined with paper towels.  Season pork with salt and pepper; cook, turning as needed until browned, 8-10 minutes.  Add junior berries, rosemary, thyme, bay leaves and garlic and cook 1-2 minutes.  Add wine; stirring and scraping up browned bits from bottom of skillet, until evaporated, 12-15 minutes.  Add stock; boil.  Reduce heat to medium; cook, slightly covered until an instant read thermometer inserted into pork reads 145 degrees F.  Let pork rest 5 minutes, then slice ½” thick; divide between plates.  Simmer sauce until thickened, 10-12 minutes.  Discard herbs and stir in reserved pancetta, salt pepper; spoon over pork.  Service with potatoes and green beans.

Pork Green Chile Tacos with Habanero Refried Beans

 

The effort to satisfaction ratio of this recipe makes it the perfect choice for a weeknight dinner celebrating your way to Friday.

This was always a favorite in our house growing up.  I guess I just assumed that because I loved it so much, it must be difficult to do.  It’s adapted from The Junior League of Denver’s Colorado Cache Cookbook for Green Chile Burritos.  Because we’re currently in the process of lowering our fat intake and trying to keep a handle on portion control, we adapted it from burritos to tacos.

As much as I try to stick with fresh ingredients, there’s a lot that comes out of a can here, but you’d never know and it’s completely worth it because it means you can have something delicious on a weeknight and not have to spend more than 30 minutes in the kitchen.  I mean really, if you think about it, you can’t even get a pizza that quickly.

Have to add special thanks to my Dad for dinner tonight.  I decided on this recipe pretty spontaneously and called home to make sure I wan’t forgetting any ingredients.  He dragged out the cookbook and walked me through the aisles.

INGREDIENTS

Green Chile

  • 2 pounds of lean pork diced (I used a package of pork tenderloins from Costco)
  • 32 oz carton of chicken broth
  • 2- 7oz cans of chopped mild green chiles
  • 1- 14.5oz can of chopped fire roasted tomatoes

Refried Beans

  • 1- 24oz can of fat free refried beans
  • 3 Tbsp of Habanero Pepper Plant Hot Sauce (substitute your favorite hot sauce here, but I’ll tell you, Pepper Plant is the bomb!)

Tacos

  • 1 Package of La Tortilla small tortillas (they’re half corn and half flour so you get the best of both worlds.  We’re partial to the Green Chile flavor at the moment, but there are lots to choose from or you can use any taco-sized tortillas you prefer.)
  • Grated cheddar cheese
  • Fresh tomatoes and shredded lettuce

 

DIRECTIONS

Simmer pork in broth until tender and thoroughly cooked.  Add chiles and canned tomatoes and simmer for 15 to 20 minutes more.

Place beans in a small saucepan, add hot sauce and heat thoroughly.

Once green chile is done and beans are heated thoroughly, spread a layer of beans on tortilla and top with green chile, cheese, lettuce and tomato.  Serve immediately.

 

It’s really that easy and it makes a ton so there will be leftovers for lunch the next day or even dinner tomorrow.

Green Curry Pork Tenderloin with Cumin-Spiced Pumpkin Seeds

Green Curry Pork Tenderloin

Green Curry Pork Tenderloin

My mom inspired my interest in cooking.  I swear, she possesses this amazing super power that allows her to transform any combination of ingredients into something you simply can’t stop eating.  Hard as it is to believe now, when I was a kid, I was a really persnickety eater.  I’ve spent my adult years making up for all the time I wasted thwarting her culinary creativity with my ridiculous regimen of non-exotic, no vegetable, boring food rules.  The fantastic product of this penance comes in the form of very enthusiastic phone calls we share several times a week, “You have got to make this recipe!”  It comes as no surprise that my subscription to Bon Appetit came from her.

A couple years ago, we celebrated my mom’s birthday at this amazing restaurant in Denver called Root Down.  When the May issue of Bon Appetit featured a Root Down recipe in their R.S.V.P. section, the phone rang and superlatives flew like nobody’s business.  We made this recipe this weekend and haven’t been able to stop talking and thinking about it since.

I normally think of green curry as having some heat and was a little concerned when tasting the sauce that it didn’t have enough kick.  I fought the urge to make adjustments and I’m so happy I did.  It’s delicious just as it is.  It doesn’t need anything except a second helping.

As a huge fan of immediate results, I usually shy away from dishes that require an overnight marinade, but putting it together is really easy and, in this case, it gives you something really delicious to look forward to.

We added the visually appealing and delicious bed of black rice and fresh cilantro on top.  I can’t wait to make it again!

Ingredients

Pork and Marinade

  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup fresh orange juice
  • 2 tablespoons pure maple syrup
  • 2 tablespoons toasted sesame oil
  • 2 pork tenderloins (about 2 1/4 pounds total)

Cumin-Spiced Pumpkin Seeds

  • 1 tablespoon vegetable oil
  • 3/4 cup shelled pumpkin seeds (pepitas)
  • 1/2 teaspoon cumin seeds
  • 1 tablespoon sugar
  • 1 tablespoon fresh lime juice
  • Kosher salt

Curry Sauce and Assembly

  • 3 tablespoons vegetable oil, divided
  • 1 small shallot, chopped
  • 1 garlic clove, chopped
  • 1/4 cup green Thai curry paste
  • 1 teaspoon finely grated lime zest
  • 1 14-ounce can unsweetened coconut milk
  • 1/4 cup fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • 1 tablespoon (packed) light brown sugar
  • Kosher salt, freshly ground pepper

Preparation

Pork and Marinade

  • Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add pork and seal bag. Chill, turning occasionally, at least 8 hours or up to 1 day.

Cumin-Spiced Pumpkin Seeds

  • Heat oil in a large skillet over medium-high heat. Add pumpkin seeds and toast, shaking pan often, until seeds are brown, about 4 minutes. Add cumin seeds, then gradually add sugar, then lime juice, tossing constantly to coat seeds with melted sugar and juice. Transfer pumpkin seed mixture to a foil-lined baking sheet; spread out and let cool. Season with salt.

Curry Sauce and Assembly

  • Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and garlic and cook, stirring often, until softened, about 3 minutes. Add curry paste and lime zest and cook, stirring constantly, until fragrant, about 1 minute.
  • Add coconut milk and bring just to a boil, stirring and scraping up any browned bits from bottom of pan; reduce heat and simmer, stirring occasionally, until mixture is reduced by half, 10-15 minutes. Remove from heat and let cool.
  • Transfer coconut milk mixture to a blender. Add cilantro, lime juice, brown sugar, and 2 tablespoons water and blend until smooth. With motor running, drizzle in remaining 2 tablespoons oil and blend until creamy. Season curry sauce with salt and pepper, return to pan, and cover to keep warm.
  • Prepare grill for medium-high heat. Remove pork from marinade; pat dry. Grill pork, turning often, until an instant-read thermometer inserted into the center registers 140°, 15-20 minutes. Let rest 10 minutes.
  • Slice pork and serve with curry sauce and cumin-spiced pumpkin seeds.
  • DO AHEAD:Cumin-spiced pumpkin seeds and curry sauce can be made 1 day ahead. Store pumpkin seeds airtight at room temperature. Cover and chill curry sauce.
Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Pork Tenderloin Slideshow.
  • Nutritional Information

    8 servings, 1 serving contains:
    Calories (kcal) 490
    Fat (g) 33
    Saturated Fat (g) 13
    Cholesterol (mg) 85
    Carbohydrates (g) 14
    Dietary Fiber (g) 2
    Total Sugars (g) 6
    Protein (g) 36
    Sodium (mg) 880

Read More http://www.bonappetit.com/recipes/2013/05/green-curry-pork-tenderloin#ixzz2a79BZQjD

Maple Balsamic Glazed Pork Tenderloin with Garlic Mashed Potatoes and Sugar Snap Peas with Mint

Maple Balsamic Glazed Pork Tenderloin with Garlic Mashed Potatoes and Sugar Snap Peas with Mint

For our 15 year anniversary, we decided to cook and treat ourselves to some amazing wine.  We’ve both been on a pork kick lately and this recipe from Southern Food was more than we could resist.  The glaze is really tasty and could easily be adjusted with a little fresh ginger into an Asian feeling dish.  We’ve been fascinated with purple potatoes recently so we mashed some with garlic and half and half and served the whole thing with very simple sautéed sugar snap peas with fresh mint.  Made for a perfect decade-and-a-half celebration dinner.  Paired with Chasseur Pinot Noir.  Love!

Maple Balsamic Glazed Pork Tenderloin

  • 1 1/2 to 2 1/2 pounds pork tenderloins
  • Salt and pepper
  • 2 tablespoons flour
  • Olive oil
  • 6 to 8 ounces sliced or diced mushrooms
  • 4 green onions, sliced
  • ***Glaze***
  • 2 tablespoons olive oil
  • 1/3 cup balsamic vinegar
  • 1/4 cup maple syrup
  • 2 large cloves garlic
  • 1 tablespoon rosemary
  1. Heat oven to 350°.
  2. Slice pork tenderloins crosswise into 1-inch rounds. Lightly sprinkle both sides of the medallions with salt and pepper; press both sides into the flour.
  3. Put enough olive oil in a large nonstick skillet to coat the bottom of the pan; heat over medium heat. Add the pork medallions and brown for about 2 minutes on each side. Remove the medallions to a plate. Add the mushrooms and green onions to the pan. Cook until mushrooms are just tender.
  4. Meanwhile, combine the glaze ingredients. Put the pork tenderloin back in the skillet and pour glaze over all; stir to coat all pieces of pork. Transfer to the oven and bake for 20 to 25 minutes, stirring once — be careful not to over-cook the pork. (If the skillet is not ovenproof, transfer everything to a baking pan.)
  5. Serve pork with glaze.
Snap Peas with Fresh Mint
This very simple and delicious recipe came from from Martha Stewart.  It tastes like summer!
  • 1 pound trimmed snap peas
  • 1/4 cup water
  • 1 tablespoon butter
  • 1/2 cup (packed) fresh mint leaves, thinly sliced
  • Coarse salt and ground pepper
  1. In a 12-inch nonstick skillet, bring 1/4 cup water and butter to a boil over high. Add snap peas; cover, and cook until bright green, about 2 minutes.
  2. Remove lid; reduce heat to medium. Continue cooking, tossing occasionally, until peas are crisp-tender and water has evaporated, 2 to 4 minutes. Remove from heat.
  3. Toss with mint leaves; season with coarse salt and ground pepper.
Chausseur 2010 Pinot Noir

Chausseur 2010 Pinot Noir

One of my favorite special occasion wines is Chasseur Pinot Noir.  It’s pricy, but it’s worth it and it will make your special occasion more special and more memorable.