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/

Corn and Black Bean Sauté

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Black Bean and Corn Saute

This is one of my favorite summer side dishes. It comes together quickly, and makes a nice alternative to a rice side for Mexican dishes. It would probably be more purely Mexican if you use cotija cheese, but I have feta on hand a lot of the time, so I just throw it in there.

I could pretty much just eat this for dinner. How about you?


Corn and Black Bean Sauté

Yield: 4 side servings

This quick side dish goes well with tacos or enchiladas.

Ingredients

  • 2 T butter
  • 2 T minced yellow or sweet onion
  • kernels from two ears of corn
  • 1 clove garlic, minced
  • 15-ounce can black beans, drained and rinsed
  • juice of one lime (1-2 T)
  • 1 T chopped fresh cilantro
  • 1/4 cup (or so) crumbled feta cheese

Instructions

In a large skillet, melt butter over medium heat. Add onion and sauté until translucent. Add corn kernels and garlic; stir and cook for a few minutes, until the corn starts to brown a little. Add in beans and stir to mix.

When beans are warmed through, add lime juice and cilantro. Remove from heat. Stir in feta. Taste and season with salt and black pepper if needed. (The feta is pretty salty by itself.)

http://www.jessieweaver.net/2016/07/corn-and-black-bean-saute/

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. 🙂

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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Indian-Spiced Chicken Thighs {Secret Recipe Club}

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Indian-Spiced Chicken Thighs

If I ever want to feel really lame as a food blogger (which I am not, really), a visit to Culinary Adventures with Camilla will do it for me. The woman is pretty much a miracle: she is a mom to two boys and sometimes posts four recipes a day, highlighting her family’s adventuresome eating style. And this month, her blog was my assignment for the Secret Recipe Club.

There is no way on earth, though, I can feel any animosity toward Cam. She is a wonderful food blogger, super supportive of other bloggers, and the group leader of our SRC Group B. I’m just jealous of her amazing blogging prowess, which I do not have.


Given that my family is also not super adventurous about food, I decided to make one of her tamer recipes: Indian-Spiced Roasted Chicken Thighs. (Although SO many recipes looked delightful, like these Mashed Potato-Wrapped Meatballs, Tomato-Herb Bread Loaves, or this beautiful Ham and Caramelized Onion Tart.)

My kids will generally eat any kind of chicken, no matter how it’s flavored, as long as it’s not too spicy. Which is good for me, since Mama doesn’t tolerate heat very well, although sad for Daddy, who loves spicy food. I was glad everyone loved this chicken, and we will definitely make it again.

Indian-Spiced Chicken Thighs

Yield: 4-6 servings

Adapted slightly from Culinary Adventures with Camilla.

Ingredients

  • 1 1/2 to 2 lbs. chicken thighs (you can use skin-on, bone-in, or boneless/skinless)
  • 4 cloves garlic, minced or pressed
  • 1 tsp. ground cardamom
  • 1 tsp. paprika
  • 1/4 tsp. ground ginger
  • 1/2 tsp. ground coriander or dried cilantro
  • 1 T cumin
  • 1 tsp. turmeric
  • 3/4 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • olive oil

Instructions

Place raw thighs in a single layer in a 9x13 pan or other large, flat container. Mix all spices (remaining ingredients except oil) in a bowl, then rub chicken all over with the mixture. Cover container and refrigerate overnight.

Remove chicken for the fridge at least 30 minutes before cooking time. Preheat oven to 400F. Move chicken to a baking dish if needed. Drizzle with olive oil for browning. Roast in the oven for 30-40 minutes, until chicken is cooked through.

(For bone-in thighs, you may need to increase this time. Boneless ones may take less time. Start checking after about 25 minutes to see if thighs are cooked through.)

http://www.jessieweaver.net/2016/06/indian-spiced-chicken-thighs-secret-recipe-club/

(This is the second time I’ve had Cam’s blog for SRC. The first time I made Cherry Scones with Vanilla Lemon Curd.)

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Recipe Redux: Cheesy Black Beans and Brown Rice

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

Black Beans and Brown Rice

Many, many years ago, I shared a favorite recipe from Kelly Minter’s No Other Gods Bible study, which I worked on when I was at LifeWay. It was high time to update this recipe with my own proportions and instructions!

We decided this summer to eat beans and rice once a week. My kids are so spoiled when it comes to food, given that we eat in the dining hall nine months of the year. They can pick and choose whatever they want, and definitely have never considered we or other people might not be able to afford meat or fresh ingredients. So this “beans and rice plan” has been a way to talk to them about people in other countries and how they eat. Not to mention it doesn’t hurt for us to eat meatless and save a few dollars, too. Mr. V and I love beans and rice and hope our kids can learn to love them.


(Verdict from week 1: David ate rice. Joshua ate one bite of avocado. Libbie found she could eat beans with a lot of rice and cheese, although she thought the texture was strange. I am proud of her for trying something new.)

Kelly’s original recipe calls for 4 whole cups of cheese on top of the beans. I used about 2 1/2 cups and our beans were swimming in cheese, so I think that’s plenty!

Black beans with cheese

I realize the cheese increases the price on a beans-and-rice meal, but it’s a good place to start if you have kids who are scared of beans. I like these with avocado and sour cream, too, but they’re just as good as written (or with a runny egg for breakfast).

Cheesy Black Beans and Brown Rice

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 6-8 servings

Ingredients

  • 3 15-ounce cans black beans
  • olive oil
  • 1/2 a yellow onion, diced small
  • 4 to 6 cloves garlic, minced or pressed
  • 1 bunch cilantro, leaves chopped
  • 2 to 2 1/2 cups shredded Monterey Jack cheese
  • 3 to 4 c. cooked brown rice
  • optional for serving
  • avocado slices
  • sour cream
  • chopped cilantro

Instructions

Drain two cans of black beans. Add those beans and one can, undrained, to a large saucepan. Heat beans, uncovered, over medium-high heat.

Preheat oven to 325F.

In a small skillet over medium heat, warm one Tablespoon olive oil. Sauté onion, garlic, and cilantro together until onion is soft. Add this mixture to the beans and stir well.

Spread bean mixture in a 9x13 pan lightly coated with olive oil. Top with shredded Monterey Jack cheese. Cover with foil and bake for 25 minutes.

Serve beans over rice with any optional toppings.

http://www.jessieweaver.net/2016/06/recipe-redux-cheesy-black-beans-and-brown-rice/

You can cook the brown rice however you like; I use Alton Brown’s method of oven-baked rice often, but the oven temps on this won’t match up. For this recipe, I used my brand-new Instant Pot to make the rice, and I was really happy with the texture and outcome! For brown rice, you use a ratio of 1 cup of rice to 1 1/4 cup water or liquid and cook for 22 minutes on high pressure. It’s like magic!

Chunky Pizza Soup {Secret Recipe Club}

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

Chunky Pizza Soup with Cheese Toast

You can never have enough soup recipes during the winter? Am I right? I could eat soup basically for every meal and be happy as a clam.

My assignment for this month’s Secret Recipe Club was Searching for Spice. Corina lives in Surrey, England, and has two little ones. Her recipes are for busy moms, loaded with hearty spices, and delicious. Many of her recipes are ethnic, especially falling into the Indian and Thai food categories. They look delightful, and I’m eager to try one on my husband, like Chicken Biryani with Spinach Raita. (OK, he won’t eat that raita, but I definitely will!)


I’m always a little daunted by recipes that are in metric and have unfamiliar ingredients, but my husband reminded me that Google is my friend and I can do it! Thankfully Corina’s recipe for Pizza Soup looked awesome and had few conversions for me to do.

This soup has big pieces of bell pepper, onion, salami, and mushrooms, making it hearty enough for a meal on its own, which sometimes soup is not. A slice of cheese toast on the top helps balance the acidity of the tomatoes and adds and extra flavor layer. I made just a few modifications. Corin may be ashamed of me, but I can’t handle spicy foods, so I subbed in salami for chorizo and reduced the red pepper flakes a little. If you like spice, by all means, throw in as many as you want. And maybe some jalapeños, too!

Chunky Pizza Soup

Yield: 4 servings

Chunky Pizza Soup

Adapted from Searching for Spice.

Ingredients

  • 1 T olive oil
  • about 7 oz. salami, pepperoni, or chorizo, cubed
  • 1 large yellow bell pepper, diced
  • 8 oz. sliced mushrooms
  • 2 cloves garlic, minced
  • 1 large red onion, diced
  • 2 T balsamic vinegar
  • 28 oz. canned crushed tomatoes
  • 2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/4 to 1/2 tsp. red pepper flakes
  • 1/4 c. grated Parmesan cheese
  • black pepper, to taste
  • for cheese toast
  • 4 slices of bread
  • shredded mozzarella or sharp cheddar cheese
  • Italian seasoning

Instructions

In a large pot, heat olive oil over medium-high heat. Add salami and cook a few minutes, stirring, until it begins to crisp. Add bell pepper, mushrooms, garlic, and onion and reduce heat to medium. Sauté until onions are soft and translucent.

Add balsamic vinegar, tomatoes, oregano, basil, and red pepper flakes to the pot, and stir well. Fill the tomato can about two-thirds with water and add it to the soup, stirring. Bring the soup to a boil, then reduce to a simmer and cook about 10 minutes. Remove from heat and stir in Parmesan cheese and some black pepper.

Top bread slices with shredded cheese and a pinch of Italian seasoning and broil until the cheese is melted and starting to brown. Ladle soup into bowls, then top with cheese toast. (You can substitute toasted garlic bread as well.)

http://www.jessieweaver.net/2015/12/chunky-pizza-soup/

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