Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze

T'was the sauce on this weeks recipe that caught my attention.  A sweet BBQ sauce mixed with a generous helping of cilantro really adds a kick to this dish!

Ingredients:
1-2 lb pork tenderloin, trimmed
1 tablespoon chili powder
1 tablespoon garlic powder
1/2 tablespoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper

1 1/2 cups apricot preserves
1/2 cup BBQ sauce
1 teaspoon grated ginger
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce
1 tablespoon chopped cilantro
1 lime, juiced

Directions:
1. Place chili powder, garlic powder, sugar, salt, and pepper in a jar; shake to blend.  Rub spice mixture onto pork tenderloin.  Cover tenderloin and refrigerate for 2-24 hours.
2. Prior to grilling, melt apricot preserves in a saucepan over medium heat.  Remove pan from the heat and stir in remaining glaze ingredients.  Place half of the glaze in a serving bowl and hold for service.
3. Prepare grill at medium-high heat.  Grill pork tenderloin for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F on an instant-read thermometer.
4. When approximately 4 minutes of cook time remains, brush the pork tenderloin with the apricot graze remaining in the pan.  Cook for 2 minutes, turn the tenderloin and brush glaze on the other side.  Cook for an additional 2 minutes.  Remove pork from the grill and let set for about 5 minutes before slicing.  Serve with reserved glaze.

I served with:
Garlic mashed red potatoes

Jess' Grade: A-

Great dish!  As with a lot of my recipes, this has a great sweet taste and doesn't overpower the rub on the pork, although I felt that the chili powder was a little strong for the rest of it, which is why I gave it the slightly lower grade.  But keep in mind that's opinion, you may love chili powder!  I would love to hear your opinions if you are trying any of these.

Almond Crusted Pork Tenderloin with Apple-Rosemary Sauce

After a small hiatus I'm back!  And with a recipe that's sure to put the "wow" into your dinner guests!  Make this when you want to impress the in-laws, and finish the night with Flambéed Pears.  Believe me, they will be impressed...

Ingredients:
1 cup ground Almonds
1/3 cup heavy cream
2 tablespoons honey mustard
1/2 teaspoon ground dried Rosemary
Trimmed pork tenderloin (1-2 lbs.)
Salt and Pepper to taste

1 tablespoon butter
2 cloves minced garlic
1 onion, diced
1/4 teaspoon ground dried Rosemary
3 Granny Smith apples - skinned, cored, and diced small
1/2 cup apple cider
1 1/4 cups heavy cream

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil in a 9x13" baking dish.
2. Stir together the almonds, 1/3 cup cream, honey mustard, and 1/2 teaspoon Rosemary in a small bowl; set aside. Season the tenderloin with salt and pepper to taste.  Spread the almond mixture evenly over the tenderloin and place it into the baking dish.
3. Bake until the almond crust is golden brown and the pork is no longer pink in the center, about 90 minutes.  An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Allow the pork to rest for 10 minutes before slicing.
4. While the pork is baking, prepare the apple-rosemary sauce by melting the butter in a saucepan over medium heat.  Stir in the garlic, onions, and 1/4 teaspoon of Rosemary; cook until the onions have softened and turned translucent (about 5 minutes).  Once the onions are tender, add the apples and apple cider.  Bring to a simmer over medium-high heat and cook for 5 minutes.  Pour in 1 1/4 cups of heavy cream, return to a simmer, then reduce heat to medium-low and simmer uncovered until the sauce has thickened slightly and is flavorful, about 5-10 minutes.  Season to taste with salt and pepper before serving with the pork.

I served with:
Steamed Broccoli

Jess' Grade: A

Not too difficult, but worth the effort!  Like I said, this will impress even the snootiest of dinner company.  Pair this with a Pear Flambé or a Crème Brule to really impress!  Keep your eye out for more great recipe ideas that will help you be the envy of your family!

Tropical Pork Chops

I noticed a trend in chicken dishes, so I decided to change things up this week and feature some hog!  There will be bacon dishes later I'm sure, but for now you can have this mouth-watering meat.  Great for an easy dish over rice!

Ingredients:
1/3 cup ketchup
2 tablespoons prepared mustard
2 tablespoons brown sugar
1 tablespoon cider vinegar
1 1/2 teaspoons soy sauce
1/8 teaspoon garlic salt
1/8 teaspoon onion salt
3-4 boneless pork chops
salt and pepper to taste
1/4 cup chopped onion
2 cloves of garlic, minced
1 tablespoon vegetable oil
1/3 cup pineapple juice
1/4 cup pineapple tidbits

Directions:
1. In a small pot, combine ketchup, mustard, brown sugar, vinegar, soy sauce, garlic salt, and onion salt.  Simmer on medium until the sugar is dissolved, about 10 minutes.  Set aside.
2. Season pork chops with salt and pepper, place in a skillet with the onions, garlic, and oil.  Brown the chops. Add water and the sauce, cook over medium-low heat for 25 minutes.
3. Stir in pineapple tidbits and simmer another 5 minutes on medium-low.

I served with:
Jasmine Brown Rice

Jess' Grade: A

Easy to make, great tangy sauce, soft juicy pork chops!  What more could you ask for in a dinner?  The sauce is great over the rice and the cook time is normal for a dinner of this calibur.  Enjoy!

If you like my recipes or want to suggest anything, please do so!  Also feel free to email me at bigred79@gmail.com if you would like to be added to my auto-mailer for the weekly recipes.  I look forward to hearing from you!

Flambeed Vanilla Poached Pears

Since I didn't post last week I thought I would make this week's post REMARKABLE.  You have simply got to try this for dessert some night!

Ingredients:
1 1/2 cups water
3/4 cup white sugar
1/2 teaspoon vanilla extract
3-6 Bosc pears (peeled, quartered, cored)
1 cup apricot preserves
2 tablespoons cornstarch
2 tablespoons water
Bacardi 151

Directions:
1. Bring 1 1/2 cups water, sugar, and vanilla extract to a boil in a saucepan over high heat.  Add about 6 pear quarters, reduce heat to medium, and simmer gently until the pears have just turned tender, about 10 minutes.  Remove the cooked pears to a warm dish and continue to cook the remaining pears.
2. Increase heat to medium-high and boil the remaining syrup until it has reduced to 1 cup.  Stir in the apricot preserves and return to a boil.  Dissolve the cornstarch in 2 tablespoons of water and stir into the simmering syrup.  Cook and stir until thickened, about 1 minute.
3. To serve, pour the hot sauce over the pears and sprinkle with the rum.  Carefully ignite the rum tableside with the lights low.  Let the alcohol burn out before serving.

I served with:
Vanilla Bean Ice Cream

Jess' Grade: A+

This was awesome!  Not difficult to make, and most of the ingredients are staple in other recipes so I had them on hand.  Please note that I will not be responsible for any injuries or damages sustained by lighting food on fire, I assume that all persons attempting this are aware of the risks.  Be careful people!

Sweet and Sour Meatballs

These are crazy good!  So good, I have never actually made a normal batch, I'm always using at least double!  The sauce is a combo of two different recipes, I have found that the flavors go well together and make a fantastic topping!

Ingredients:
1/2 cup onion
1lb ground beef
1/2 cup bread crumbs
1 egg
2 tablespoons water

1 can jellied cranberry sauce
2 teaspoons lemon juice
1/2 cup cider vinegar
1/2 cup ketchup
1 cup water
2 tablespoons cornstarch
1 cup brown sugar
2 tablespoons soy sauce

Directions:
1.  Preheat oven to 350 degrees F (175 degrees C).  In a large bowl, combine beef, egg, bread crumbs, onion, and water.  Roll into meatballs about 1 to 1 1/2 inches in size.
2.  Cook meatballs for 20 to 25 minutes, turning once.
3.  Combine in a crock pot the cranberry sauce, lemon juice, vinegar, ketchup, water, cornstarch, brown sugar, and soy sauce.  Place the meatballs in the crockpot once the come out of the oven, cook for 90 minutes.

I served with:
Jasmine Brown Rice

Jess' Grade: A

I used this at a party and should have made more!  It will go fast, especially if you're doing a pot luck.  Sweet, juicy, and bursting with flavor, I also added some Sriracha and chopped onion to the sauce to kick it up a notch, huge success!  You're going to love these meatballs.

Apple Crisp

I'm sorry about the last two weeks, it's been crazy and I haven't had a chance to cook and write.  I am back on track now, so here we go!

Ingredients:

10 cups granny smith apples, peeled, cored, and sliced
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 cup water

1 cup quick oats
1 cup all-purpose flour
1 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C).  Place the sliced apples in a 9x13 pan.  Mix the white sugar, 1 tablespoon flour, and ground cinnamon together.  Sprinkle over the apples, and then pour the water evenly over all.
2. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda, and melted butter together.  Crumble evenly over the apple mixture.
3. Bake for 45 minutes, let cool at least 30 minutes prior to serving.

I served with:
Vanilla Bean Ice Cream

Jess' Grade: A

This was a fantastic dessert!  The whole family enjoys it, and aside from peeling the apples the prep is not much at all.  If you like apple crisp, now you can make it.  My mouth is watering remembering it...

Cranberry Pot Roast

This is the easiest roast you'll ever make...

Ingredients:

1 can jellied cranberry sauce
1 packet dry onion soup mix
1 roast, about 3-5 lbs

3 1/2 tablespoons flour
2 tablespoons butter

Directions:

1. Spread the onion soup mix into the bottom of the crock pot.
2. Place roast on top of the soup.
3. Spread the cranberry sauce as evenly as you can over the top of the roast.  Try to keep as much of it as you can on top of the roast, it will seep down and give the meat a wonderful flavor. Cook on low for 8 hours.
4. When the roast is done and has been removed, pour the juice from the crock pot into a pan.  Add the butter and whisk in the flour to make a gravy.

I served with:
Mashed red potatoes with garlic and herbs

Jess' Grade: B+

This is a very easy recipe!  The reason I gave it a B+ is because it just doesn't hit my tastebuds like some of the other dishes I make.  Don't get me wrong; this is a fantastic thing for a family, just let it cook all day and make some potatoes before serving.  The first time I made it I couldn't believe how simple it was.  Try it for yourself!

Sweet and Sour Chicken

I'm sorry it's so late!  Next weeks will be on time, posted by Sunday the 12th.

This recipe was a little more complicated than previous, but well worth the effort!

Ingredients:

1 8oz can of Pineapple tidbits, drained
1/4 cup cornstarch
1 3/4 water, divided
3/4 granulated sugar
1/2 cup distilled white vinegar
2 whole chicken breasts (4 halves) cut into small cubes
2 1/4 cups flour
2 tablespoons vegetable oil

2 tablespoons cornstarch
1/2 tablespoon salt
1/4 teaspoon ground pepper
1 egg
1 1/2 cups water
2 green bell peppers cut into small chunks
enough vegetable oil to fill a pan about 1 inch for frying

Directions:

1. In a saucepan, combine 1 1/2 cups water, sugar, vinegar, and drained pineapple juice.  You can also add food coloring at this point, as without it the sauce is a milky color glaze.  You can have fun and add different colors to dress up your food!  Heat to boiling.  Turn off heat.  In a seprate dish, combine 1/4 cup water and 1/4 cup cornstarch; slowly stir into saucepan.  Continue stirring until mixture thickens.
2. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, ground pepper, and egg.  Add 1 1/2 cups water gradually to make a thick batter.  Stir to blend thoroughly.  Add chicken pieces and stir until chicken is well coated.
3. Heat oil in skillet or wok to 360 degrees F (180 degrees C).  Fry chicken pieces in hot oil 10 minutes or until golden.  Remove chicken and drain on paper towels.
4. When ready to serve, layer green peppers, pineapple tidbits, and cooked chicken pieces on a platter.  Pour hot sweet and sour sauce over top.

I served with:
Steamed white rice

Jess' Grade: A+

This was a big hit around the household and with my guests, but it was very involved.  Prepare to spend some time in the kitchen, but it's worth the effort!  The sauce is top notch and I will be using it on other dishes as well.  My daughter now asks for this dish, she loved it that much!

Pineapple Salsa

Just in time for the Super Bowl, salsa good enough to make a Saint cry...

Ingredients:

4 Jalapenos
3 Bell Peppers - 1 green, 1 red and 1 orange
1 large red onion
1 bundle cilantro
2 cans pineapple tidbits

Directions:

1. Chop up the peppers, jalapenos, and onions and put into a large bowl.  Be sure to de-seed the bell peppers, but I would keep the seeds in the jalapenos.  The smaller the chunks the better; I would recommend using a food processor for a good consistency in your salsa.
2. Drain the pineapple juice from the can into a glass, add some rum and a little Sprite, get into a tropical kinda mood.  It really helps you enjoy the salsa!
3. You can add the pineapple tidbits to the veggies whole, but I found with my last batch that if you put them in the food processor and just pulse them a few times, you can use those smaller chunks and the released juice in your salsa (don't drain out the new juice!) and give it a nice sweet taste with a beautiful heat after.
4. Chop up the whole cilantro bundle up to the twist or rubber band using a large kitchen knife, go over the stack a few times to make sure you get the cilantro into small pieces and release the flavor.  Add this to the mix and stir up really good.

I served with:
Chips.  Duh.

Jess' Grade: A+

I now make this on pretty much a weekly basis.  It's great as a chips-and-salsa kind of thing, or also on hash browns or a good chicken dinner.  Adjust the jalapenos to taste, you may want to use only one or two for those of lighter palate.  This is sure to get you compliments at your next gathering!

Spicy Orange Beef

I have raved about this on Facebook, now here is the recipe!

Ingredients:

2 tablespoons vegetable oil
1 pound round steak, cut into thin strips on the diagonal
1/4 cup orange peel, cut into slivers
1 clove garlic, minced
1/2 teaspoon ground ginger
2 tablespoons cornstarch
1 cup beef broth
1/4 cup soy sauce
1/4 cup sherry
1/4 cup marmalade
1/2 teaspoon crushed red pepper flakes

Directions:

1. In a wok or skillet, heat oil over medium-high heat.  Add beef strips 1/3 at a time.  Stir fry for 3 minutes or until browned, removing the done pieces to a plate lined with paper towels.
2. Return all the beef to the wok.  Stir in orange peel, garlic, and ginger; stir fry 1 minute.
3. In a medium bowl, combine cornstarch, broth, soy sauce, sherry, marmalade, and red pepper.  Pour this mixture into the beef, stirring constantly.  Bring to a boil over medium heat and cook for 5-10 minutes or until sauce starts to thicken.  Serve hot.

I  served with:
Chow Mien
Jasmine Brown Rice

Jess Grade: A

I love this recipe!  The first time I made it was actually with chicken.  It turns out better with the beef though, and the leftovers are still great tasting.  I would recommend using a zester and zesting the whole orange rather than cutting up the orange peel, but if you don't have a zester make the peel strips as thin as you can, this way the orange peel flavor isn't overpowering individual bites.  The only other recommendation I have is to cook the beef in the last step until the sauce thickens good, as it is FANTASTIC over the rice!

This has been a hit with even the PICKIEST of dinner guests!  ;-)

I welcome any comments, recommendations, or questions!  I receive my recipes from many sources, including AllRecipes.com, the Betty Crocker iPhone app, and ninjas in back alleys.  Thank you all for your support!  Happy cooking!