Soy-Marinated Pork Tenderloin

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Soy Marinated Pork Tenderloin | JessieWeaver.net

The first Christmas we were married, Mr. V and I spent alone in Nashville. We went and saw family over Thanksgiving, and planned on seeing more a little after Christmas. But at the time – I was a very tender 22 years old! – it felt devastating. I didn’t have any vacation time for my job, though, because I had just started on November 1. So it just was.

I cried in my cubicle, and then we moved on.


I planned a special Christmas Eve dinner. It’s legend in my nuclear family that the first Christmas Eve my parents were married, my mom made Cornish game hens for my dad. Every couple of years, she would repeat the tradition. I just knew that the pork tenderloin I planned on roasting would be that recipe for our family for years to come.

I followed Paula Deen’s recipe exactly, including the root vegetables, despite the fact that I’d never actually eaten or touched a rutabaga or turnip. I think I made a pie. We went to church at 5:30 and I thought I’d have plenty of time to roast the pork after we got back from the service to have a late dinner. (I vaguely remember this time when I wasn’t worried about feeding small children.)

But I kept looking at the pork, and it was hardly cooked. An hour … an hour and a half … why wasn’t it cooking like Paula swore to me it would?

Well, it turns out, that was because I didn’t know the difference between a pork loin and a tenderloin. I was expecting a huge roast to be magically done in an hour. I think after two hours or so, we were able to saw off the very ends to eat with our turnips. (Ick. I do not like turnips. Or parsnips.)

http://www.pauladeen.com/pork-tenderloin-with-root-vegetables

If you use actual pork tenderloin, this is a fairly simple but incredibly tasty dish. Marinate for a couple hours or overnight, toss in a dish, and roast it for awhile. The cinnamon-flecked meat is great with some roasted veggies and a salad. I roasted carrots and sweet potatoes around the meat, and it worked out great.

Soy-Marinated Pork Tenderloin

Cook Time: 45 minutes

Yield: 6 servings

Soy-Marinated Pork Tenderloin

Asian-inspired marinade gives this pork the perfect balance of sweet and salty. Adapted from Paula Deen.

Ingredients

  • about 1 1/2 lbs. pork tenderloin
  • 1/4 c. soy sauce
  • 2 T red wine or a splash of red wine vinegar
  • 1 T brown sugar
  • 1 T honey
  • 2 cloves garlic, minced or pressed
  • 1 tsp. minced ginger or 1/2 tsp. powdered ginger
  • 1/2 tsp. cinnamon
  • 2 green onions, sliced, white and light green parts

Instructions

In a measuring cup or bowl, whisk together soy sauce, red wine, brown sugar, honey, garlic, ginger, cinnamon, and onions. Place the pork in a gallon-sized zipper bag and pour marinade over it. Refrigerate for at least 6 hours.

Preheat oven to 350F. Place pork on a baking sheet. Surround with vegetables tossed with olive oil, salt, pepper, and garlic if desired. Bake for 35-45 minutes, until pork reaches an internal temperature of 145F. Let rest for 10 minutes before slicing.

http://www.jessieweaver.net/2017/11/soy-marinated-pork-tenderloin/

Pressure Cooker Sausage and Peppers {Secret Recipe Club}

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Instant Pot Sausage and Peppers

Well, y’all, I have some kind-of-sad news. After five years, this is going to be my last Secret Recipe Club post. I have loved being part of this fun every month, being exposed to new bloggers and recipes, and hunting down a recipe. But since my blogging has kind of died down, I didn’t feel like it was fair to those assigned to my blog. (Even though I do think I have a great backlog of recipes!)

Thanks to all those who have made this experience so wonderful! I started doing the Secret Recipe Club in June 2011 and have only missed a couple months the whole time. Can you believe it?


Anyway, enough about me! This month, my assigned blogger was I’m Hungry: Words of Growing Boys. Do I get that! My boys (and girl) are still small but I feel like every time they see me, their first words are, “I’m hungry! Can I have a snack?” Traci is a mom to two sons and an educator by day, supermom and cook by night. I love that Traci shares things like her family’s favorite meals and meal plans each week.

I was sold on this recipe for Pressure Cooker Sausage, Peppers, and Onions as soon as I saw it; first, because it’s something my family loves, and second, because I got an Instant Pot recently and have been trying to use it a lot! We loved the recipe, and our only regret was not throwing in twice as much sausage so we’d have leftovers for sausage sandwiches.

Pressure Cooker Sausage and Peppers

Serving Size: 4 to 8 servings, depending on amount of sausage

Pressure Cooker Sausage and Peppers

Ingredients

  • 1 to 2 lbs. sweet sausage or bratwurst links
  • 2 sweet bell peppers, sliced
  • 1 sweet onion, like Vidalia, cut into rings
  • 28 oz. crushed tomatoes
  • 8 oz. tomato sauce
  • 1 T Italian seasoning
  • salt and pepper
  • for serving
  • cooked pasta (I used egg noodles)
  • Parmesan cheese, grated

Instructions

Add crushed tomatoes, tomato sauce, and Italian seasoning to the pressure cooker. Cut sausages into thirds and place on top of sauce. Top with onions and peppers, and sprinkle with salt and pepper.

Seal pressure cooker lid and cook on high pressure for 25 minutes. Use quick or natural release to release pressure, then safely uncover and serve over pasta, sprinkled with Parmesan cheese.

(If you want to cook your pasta in the sauce and you have an Instant Pot: After pressure is released, change setting to slow cooker on high. Add uncooked pasta and cook covered, stirring occasionally, about 30 minutes, until pasta is cooked through. This works especially well for egg noodles.)

Notes

This can also be made in a slow cooker. Cook on low for about 6 hours, until sausage is cooked through.

http://www.jessieweaver.net/2016/07/instant-pot-sausage-peppers/

Do you have any great pressure cooker recipes? I’d love to see them. This Oxtail Stew is pretty great – and¬†it’s on our menu plan for this week!

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Korean Barbecue-Inspired Grilled Pork Chops with True Made Foods Veracha

This post may contain affiliate links. Please see my Disclosure statement for more details.

I received a package of True Made Foods from the company. No other compensation was received for this post.

Korean BBQ Pork Chops

For part of #CookoutWeek, I received a great little package from True Made Foods. It included their three current products: Ketchup, BBQ Sauce, and Veracha Hot Sauce. I love what True Made is doing – they use vegetables to naturally sweeten their sauces, cutting the sugars in half to make more nutritious sauces. And these sauces taste amazing.

True Made Foods Veracha Hot Sauce


As someone who tries to stick with real foods as much as I can, I love what True Made Foods is doing. For this recipe, I incorporated their Veracha Hot Sauce into an Asian-inspired marinade. Veracha is a thick, mildly spicy hot sauce, perfect for people like me who like things on the milder side. Veracha uses a combination of vegetables alongside jalapenos and cayenne to add the kick.

Everyone in our family enjoyed these grilled pork chops. I used my grill pan, because (like I said) our outside grill isn’t working right now. I’m sure they’d be even better with some charcoal flavor, too. ūüôā

Asian ingredients

How can you go wrong with this cast of characters? I love having a big stockpile of Asian ingredients to throw together great marinades, sauces, stir-fries, and so forth.

Korean Barbecue-Inspired Grilled Pork Chops

Yield: 4-5 pork chops

Korean Barbecue-Inspired Grilled Pork Chops

Ingredients

  • 1/4 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 1/2 tsp. fish sauce
  • 1/2 tsp. minced ginger
  • 1 tsp. sesame oil
  • 2T brown sugar
  • 1 to 2 T Veracha Hot Sauce (or other hot sauce, to taste)
  • 1/2 tsp. ground pepper
  • 2 cloves garlic, minced or pressed
  • 1 1/2 lbs. bone-in pork loin chops

Instructions

Whisk together all ingredients except pork chops in a bowl or measuring cup. Place pork chops in a large freezer bag, pour in marinade, and seal bag. Marinade in the refrigerator at least 4 hours, up to overnight.

When ready to grill, preheat grill to medium-high heat. If using a grill pan, coat lightly with grapeseed oil or other unflavored, high-heat oil. Remove pork chops from marinade and let sit on a plate at room temperature while grill heats.

Grill pork chops on one side for 4 minutes; flip and cook another 3 minutes or until chops read an internal temperature of 145F. Let rest for 10 minutes before servings.

http://www.jessieweaver.net/2016/06/korean-barbecue-inspired-grilled-pork-chops-with-true-foods-veracha/

I made a little dipping sauce from about 1/4 cup of the True Made Ketchup with 1 Tablespoon Veracha Hot Sauce. My 3-year-old loved it, although I didn’t think these needed a dipping sauce at all.

Don’t forget to go enter the awesome #CookoutWeek giveaway we have going on this week!¬†And if you are interested in their products, you can follow True Made Foods on Instagram, Twitter, and Facebook.

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Sweet Potato and Sausage Hash

This post may contain affiliate links. Please see my Disclosure statement for more details.

Sweet Potato and Sausage Hash

Many years ago, I did this thing called Bargain Meals of the Week with 5 Dollar Dinners. I would take the Publix ads and find dirt-cheap deals, and then share recipes that would use the deal items.

I haven’t added most of these meals to my recipe archive, because I didn’t try them out or picture them. I found them at other places. But the Chile Sweet Potato Hash from Rachael Ray was one that I have made, often. Back when Mr. V and I were kidless, we ate this regularly for dinner, because it’s inexpensive and satisfying, and a nice mix-up for breakfast for dinner. I think I saw Rachael make it on “30-Minute Meals” once.


The only issue I have with this dish is the sweet potatoes. It’s difficult to get them to cook through unless you slice them very thin. I suggest slicing as thinly as you can. If they still aren’t cooking through, after your initial 10-15 minute cook time, change¬†the heat to low, put a baking sheet or lid on your skillet, and steam them for a few minutes. Alternately, you could partially cook the sweet potatoes ahead of time in some boiling water. I may try that next time!

If you like heat, use hot breakfast sausage and throw in some cayenne or chipotle chili powder. If you don’t, this isn’t too spicy, but you can cut down on the chili powder if you want.

Sweet Potatoes

Sweet Potato and Sausage Hash

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4-6 servings

Ingredients

  • olive oil
  • 1 lb. breakfast sausage
  • 2 large or 3 smaller sweet potatoes - peeled, then cut in half lengthwise, then into half-moon thin slices
  • 1 small onion, sliced thinly
  • 1 T chili powder
  • 2 tsp. cumin
  • 1 tsp. dried cilantro or coriander
  • 1/2 tsp. dried turmeric (optional)
  • salt and pepper
  • for serving
  • salsa
  • eggs, cooked over easy
  • cheese

Instructions

Heat a large skillet over medium-high heat. Add a drizzle of olive oil. When it's hot, add sausage to the pan and break up with a wooden spoon. Brown the sausage for about 3 minutes, then add the sweet potatoes, onions, spices, and some salt and pepper.

Cook, stirring frequently and continuing to break up the sausage, for 10-15 minutes, until sweet potatoes are soft.

Serve with choices of salsa, eggs, and cheese.

http://www.jessieweaver.net/2016/01/sweet-potato-and-sausage-hash/

What’s your favorite breakfast for dinner?

Bacon & Egg Pie

This post may contain affiliate links. Please see my Disclosure statement for more details.

Bacon and Cheese Egg Pie

Here is something small children and high-school boys have in common: if you say the word “quiche,” they immediately think “that sounds disgusting.” From experience, I can send the exact same quiche to Mr. V’s small group of advisee boys two Wednesday mornings. If he calls it egg pie, they will eat it. If he slips and calls it quiche, they pass.

GAHHHHH.


So around our house, we call this, which is obviously QUICHE, egg pie. It’s a very basic one, because you know my children could not possibly ingest a vegetable during breakfast. Occasionally I’ll throw a few spinach leaves on top, but they will pick them off.

But for us, it’s a good dish that pleases everyone in the family. I’m happy because they kids are getting protein from the eggs; Libbie is happy because BACON. And everyone else eats it, too. (At 6, Libbie apparently joined in the bacon trend unknowingly. Girl loves bacon more than anyone I’ve ever met.)

First, you fry up a package of bacon and cut it into small pieces. It can still be a little chewy. I like to chop mine with kitchen shears into the pan and cook it like that. It takes a while, but I don’t have to mess with flipping whole pieces or anything. Then move the pieces to a paper towel to drain and cool off a little.

Next, mix your eggs, half-and-half, dried minced onion, and some pepper together. I don’t add salt because I think all the cheese and bacon makes it plenty salty.

IMG_0088

Now shred about 6 ounces of block cheese – you want about a cup and a half. Shredding the cheese yourself makes it melt so much better, because it doesn’t have stabilizers and the cornstarchy stuff on it. I used Colby Jack for this pie but any version of cheddar or a nice, sharp cheese will work. Then stir the cheese and the bacon into the egg mixture.

Spray your pie pan with cooking spray or grease it, then fit the pie crust to the plate. I like to pretend like I will make my own, but I almost always buy the boxes of refrigerated crusts.

IMG_0090

Crimp the edges of your crust so they’re not hanging down low, and then put the pie plate on a jelly roll pan in case of overflow. Pour the egg mixture into the pie. You may need to move around the bacon and cheese to make sure it’s all over the pie.

Loosely cover the pie with aluminum foil (just lay the sheet on top of it) and bake for 45 minutes, then remove the foil and bake another 15-20 minutes, until it’s not very jiggly. Wait a few minutes before slicing and serving.

Scrumptious!

Bacon, Egg, and Cheese Quiche

 

This is great for breakfast, brunch, lunch, or dinner.

Bacon, Egg, and Cheese Pie

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 6-8 slices

Bacon, Egg, and Cheese Pie

This is adapted from the Pioneer Woman's Cowboy Quiche. There is no way I could get my people to eat caramelized onions, and I scaled it down for a regular-sized 9-inch pie pan.

Ingredients

  • 1 unbaked pie crust, storebought or homemade
  • 12 to 16 ounces bacon, fried and chopped
  • 5 eggs
  • 1 cup half-and-half
  • 1 1/2 tsp. dried minced onion
  • pepper
  • 6 ounces cheddar cheese, shredded (about 1 1/2 cups)

Instructions

Preheat oven to 400F. Grease a 9-inch pie pan and roll out the pie crust onto it, crimping edges.

Whisk together eggs, half-and-half, dried minced onion, and pepper in a large bowl. Stir in bacon pieces and cheese. Pour into prepared crust, spreading out the bacon and cheese so it is evenly distributed.

Cover loosely with aluminum foil and bake for 45 minutes. Remove foil and bake another 15-20 minutes, until center is no longer jiggly. Cool for a few minutes before cutting into slices and serving.

http://www.jessieweaver.net/2015/06/bacon-egg-pie/

Pasta with Feta Alfredo Sauce, Brussels Sprouts, and BACON! #BaconLove

This post may contain affiliate links. Please see my Disclosure statement for more details.

This post is sponsored content. All opinions are my own.

Words that couldn’t be more true: Everybody Loves Bacon. I’m sorry, but I don’t trust people who don’t like bacon or chocolate. HOW? How could that be possible??


Pasta with Feta Alfredo, Bacon, and Brussels Sprouts
[pinit]

BI-LO asked some bloggers to come up with bacon-y recipes to celebrate their “Everybody Loves Bacon” event, and I was glad to participate! I started with my basic Feta Pasta with Bacon and Peas recipe and decided to make it a little more grown-up. In lieu of just mixing the feta and pasta, I made alfredo sauce with feta instead of Parmesan. And rather than throwing in some frozen peas, I sauteed Brussels sprouts in the bacon fat, letting them soak in some goodness and get nice and brown in a cast-iron skillet.

Brussels Sprouts

This dish is full of strong flavors, and I adored it. If your family doesn’t like Brussels, you can substitute broccoli, peas, kale, or fresh green beans (or just omit the vegetable altogether and serve alongside a big salad).

Pasta with Feta Alfredo Sauce, Brussels Sprouts, and Bacon

Yield: 4-6 servings

Pasta with Feta Alfredo Sauce, Brussels Sprouts, and Bacon

Unlike many of my other recipes, this recipe is a little time- and labor-intensive. It took me a solid hour in the kitchen without distraction and constantly stirring and sauteeing! But it's a wonderful weekend or special occasion meal when you have the time.

Ingredients

  • 12 oz. pasta, cooked and drained (I used penne)
  • 12 oz. bacon
  • 1 lb. Brussels sprouts, washed and trimmed and halved*
  • 1/2 c. butter
  • 1 c. heavy cream or half-and-half
  • 2 cloves garlic, minced
  • 1 1/2 c. crumbled feta cheese
  • salt and pepper

Instructions

*To prep Brussels sprouts, rinse them and pat dry with a towel. Trim off some of the bottom and remove the tougher outer leaves. Then halve the sprouts, or quarter if they are larger ones.

Cut bacon into 1-inch pieces with kitchen shears. In a large skillet (if you have one that is not nonstick, that is best), cook bacon pieces until crisp. Remove bacon with a slotted spoon to a towel.

Pour off most of the bacon grease, leaving 2-3 tablespoons in the pan. (Reserve the rest, of course. Because BACON.)

Over medium heat, add Brussels sprouts to the bacon grease. Cook, stirring occasionally, until they are fork-tender but not mushy. They should get some yummy brown caramelization on them. Season with salt and pepper.

Meanwhile, melt butter in a small saucepan over medium heat. When melted, add heavy cream and garlic. Cook, whisking often, for 5 minutes. After that, remove from heat and add cheese and a little black pepper. Stir well until uniform. (All of the feta won't melt, but some will.)

(Also a note here - I used half-and-half because I couldn't find any heavy cream without carrageenan, which I try to avoid. It worked fine, but heavy cream would make for a thicker sauce to coat your pasta.)

Toss pasta with sauce, Brussels sprouts, and cooked bacon pieces in a large bowl. Serve hot. This pasta is best if served right away; leftovers will mostly taste like Brussels sprouts.

http://www.jessieweaver.net/2014/01/pasta-with-feta-alfredo-sauce-brussels-sprouts-and-bacon-baconlove/

Is this something your family would enjoy – or just you? I think it lends itself to a lot of great variations and I’d love to hear your idea for one.

This post was created in partnership with Bi-Lo. All opinions are my own.

Added to Mouthwatering Monday.