Politics and a Pork Tenderloin Supper

Welcome to the 9th day of September. It’s National Teddy Bear Day, National Care Bears Share Your Care Day, National Boss-Employee Exchange Day and National Wiener Schnitzel Day.

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Italian Pork Tenderloin

This isn’t the first rubbed pork roast I’ve ever made. Chances are, it’s not the last. That said, this had to be the most flavorful pork roast I’ve ever made. Wow is an understatement.

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Rosemary Pork Roast with New Potatoes

Today is National American Beer Day, Navy Day and Black Cat Day. So raise your glass of Coors and say thanks to those who serve our country at sea. As for the black cat thing, this day was created to spark awareness of the low adoption rate for black cats. Personally, if Hubby weren’t allergic to cats, I’d have a black cat. These are beautiful creatures. And just for the record, black canine also face a similar adoption problem. So it’s not totally a superstitious over Black Cats.

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Welcome to Wild Card Wednesday

No National Days jumped out at me for inspiration. There was National Pralines Day, but I’m not a candy maker. A pro at eating candy, just not big on making it. Our other choice – National Parchment Day. Goes well with Pralines, doesn’t it?

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A Feast to Honor National Iowa Day

Today is National Iowa Day. The Hawkeye State was the 29th state to join the Union. Nearly 92-percent of the land is farmland. While Iowa might grow a lot of corn; hogs outnumber people in Iowa nearly 4-to-1. Wow, that’s a lot of pork! Turns out an Iowan also gave the world sliced bread. And according to Ripley’s Believe It or Not, Burlington’s Snake Alley is considered the most crooked street in the world.

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Lemon-Garlic Pork Medallions and Asparagus

It was a beautiful Autumn Day – highs in the upper 70s, dipping down into the mid 40s overnight. The air was crisp, and clean and oh so beautiful. My menu for this perfect day was equally perfect – Lemon-Garlic Pork Medallions, Jasmine Vegetable Rice Pilaf and Green Beans. The Marinated Pork was in the refrigerator, just waiting to grace our table. Everything was in place. And then it happened – life had other plans.

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Bacon-Wrapped Pork with Sun-Dried Tomato and Basil Beurre Blanc

This is now my second recipe that features Beurre Blanc. Literally translated, Beurre Blanc is French for “White Butter”. The very notion of white butter excites me. Unlike the Five Mother Sauces, Beurre Blanc is fairly new to the culinary world, an accidental creation of Clémence Lefeuvre some time around the beginning of the 20th century.

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Marinated Grilled Pork Teriyaki Kabobs

If you have been following my blog for any length of time, then you know I like shortcuts and I like to tweak things a little. My quick and easy Pork Teriyaki Kabobs are no exception. Let me begin with a little disclaimer – I am not a spokesperson for Hormel – receiving no endorsements; compensation or consideration from the company. I simply like their marinated Pork Tenderloins. They offer a variety of different marinated pork flavors; and it’s a great time-saver. Whenever possible, I prefer to cook from scratch – marinating my meat in my own marinades. That takes thought and planning. Sometimes thought and planning aren’t in the cards. It’s times like those that short cuts are a God send!

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Vesuvio Grilled Pork and Potato Skewers

For those of you that have been following along for a while, this beautiful recipe might just seem familiar. Way back in July 2018, I shared with you two beautiful menus for Entertaining with an Italian Flare. Vesuvio Grilled Pork was part of the Secondo and Contorno Courses. 

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Herb Rubbed Italian Pork Roast Bursting with Flavor

This recipe was inspired by Italy’s popular Porchetta; a savory pork roast originating in central Italy. Unlike the “authentic” Porchetta, the fatty pork roast has been replaced by a leaner cut, the tenderloin. While this rendition will not develop the same brown crust of the fatty pork butt traditionally used throughout Italy, the leaner tenderloin is still well-spiced and delicious.

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Kiddo’s Rub Pulled Pork Sandwiches

There are a number of reasons why people start blogs . . . it’s a creative outlet that doesn’t require much in the way of discipline. Having attempted to write a fictional novel based on fact, I can attest first hand that unless you can lock yourself away in a study someplace, it’s easy to become distracted and wander off. Blogging, sharing recipes or thoughts of the moment – whatever – can be accomplished despite the distractions and demands of life in general. You can wander off, returning when ready and pick up where you left off.

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Asian Inspired Broiled Pork Tenderloin

Faults – we all have them. Inner conflicts, struggles and sometime out right declarations of war inside our heads. I am a creative person. I also tend to over think things, and that clashes with my creative, spontaneous side. When I take the time to make a list of pros and cons, the con column tends to outweigh the pro side. If I think about something for too long, chances are I’ll talk myself out of things. To avoid such situations, I tend to leap without looking. Hubby and I had our first date on a Monday and we were married that Saturday. Over thirty years later and I’ll have to admit that sometimes leaping without looking over the ledge is a good thing. Just to make sure, we had three weddings. The first was eloping in Lake Tahoe, the second was a renewal of vows in Glacier Bay with a few friends, and the final, over the top wedding was to renew our vows yet again on our 15th anniversary in the company of over 200 of our closest friends and family present. How could I resist? Hubby’s such a great man, with a twisted, nutty sense of humor. He always makes me laugh in spite of myself.


I have my own brand of crazy going on, although more quiet and hidden from most of the world. One of my crazy obsessions is with labels and categories. I have this need to have everything categorized, labeled and organized. This need to categorize includes all my recipes. Just because a recipe sounds good or tastes good doesn’t mean I can figure out how to “share” it properly, how to mark the proper boxes of categories and tags.  Marking this as a pork dish is obvious. But is it American? What is the subcategory? What side dishes can be served?  What are the predominant influences of the dish . . . and so on until I get all tangled up in analyzing and so on and oh my – my head is spinning! Soy sauce, ginger, brown sugar – I finally settled on Chinese-Asian. What a weight off my shoulders! That settled, the perfect side dish would be Spicy Asian Stir-Fry Spaghetti. Another delicious choice would be Sesame Soy Green Beans.

Finally I can share this wonderful pork with you. The port is so wonderful. Sweet and salty and oh so moist. Hope you enjoy this supper as much as we did.

Asian Inspired Broiled Pork Tenderloin
1/2 cup soy sauce
2 tablespoons honey
1 tablespoon brown sugar
3 tablespoons rice wine
2 cloves of garlic, pressed
1/2 teaspoon grated ginger
1 teaspoon cinnamon
1/4 teaspoon red pepper flakes

Butterfly pork lengthwise. Place in a zip lock bag.

In a small bowl, mix all of the ingredients. When combined, pour the marinade over the tenderloin. Refrigerate for a 8 hours or overnight (best).

3 lbs pork tenderloin

Turn on your broiler to its HIGH setting. Remove the tenderloin from the marinade, letting any excess drip off. Place the tenderloins on a baking sheet covered in foil (think ahead – easy clean up), cut side up. Drizzle a little marinade over pork.

Broil the meat for 7-8 minutes. Turn tenderloin cut-side down. Drizzle marinade over pork. Continue to broil meat about 8-10 minutes or until 160 degrees.

Remove from oven, cover to keep warm and let rest about 5 minutes.

Slice pork against the grain. Transfer to a serving platter. Pour pan drippings over pork and enjoy.

Teriyaki-Glazed Roasted Pork Tenderloin

I hope everyone had a wonderful Thanksgiving spend with friends and family, surrounded by love. At our house, we are enjoying that brief lull between Thanksgiving and the madness of Christmas. The tree has been trimmed, and today we’ll show our support of the small shops in search of the perfect presents to wrap. With a little luck, the cookies and candies and all the goodies planned will become a reality.

I don’t know about you, but I’ve had enough of Thanksgiving left-overs. Don’t get me wrong, the family loves my Stuffing Stuffed Meatloaf following turkey day. However; there’s only so much stuffing-stuffed dishes and turkey soup one can handle. It’s time to move on to other things, however brief, that have no connection to the holiday season.

This delightful Pork Tenderloin recipe is actually a simplified adaptation of a recipe I had created last summer for the grill, I just never got around to snapping a few photos and writing the post. Shame on me – but I promise to share it with you just as soon as it’s warm enough to cook outdoors again. Here the in central valley of California, we went from an unusually mild summer to a brief fall, and then plunged head-long into a chilly cold winter. And rain is at long last in the forecast.  Thank God, because we sure can use the water. Lord knows, the farmers could use a break. I just pray that the rain isn’t too much for the burnt out areas and all those displaced families. Wow, I didn’t mean to sound so glum. I just worry about those who have lost so much during the fire season. Especially the families of Paradise. My prayers go out to you.

Teriyaki-Glazed Roasted Pork Tenderloin
Teriyaki Marinade
¼ Cup Garlic, crushed
¼ Cup Ginger, diced
1 Cup Soy Sauce
1 Cup Sugar
¼ Cup Sesame Oil
1 tablespoon Cornstarch
2 tablespoons water

Dice ginger, set aside.

Crush garlic with the blade of a knife. Set aside.

Place Soy Sauce, Sugar and Sesame Oil into a sauce pan. Gently warm over low heat, stirring occasionally, until sugar dissolves. Add ginger and garlic, give a quick swirl and remove from heat. Prepare pork for marinade.

Roasted Pork Tenderloin
1 1/2-2 Lb Pork Tenderloin
1 Recipe Teriyaki Marinade (above)

Poke a few small openings into the pork to allow marinate to seep into meat.  (The tip of a sharp knife will do, you don’t want to openings to be so large that the natural juices of the pork can escape. Just a few tiny slits on the top and bottom will do the trick). Place tenderloin in a resealable plastic bag. Pour marinade into the bag, seal closed and turn bag several times to coat the meat in the marinade. Refrigerate overnight.

Preheat oven to 375 degrees.

Line a rimmed baking pan with foil. This will make clean up easier as the teriyaki glaze can make a big mess. Center a V-shaped rack the foil-lined baking pan.

Dissolve cornstarch in water to create a thickening agent to transform the marinade into a glaze, set aside.

Remove tenderloin from marinate. Place tenderloin on roasting rack and let roast rest on counter for about 15 minutes to create a more evenly tempered meat for better roasting.

In the meantime, pour the marinade into a sauce pan, add cornstarch mixture and bring to a boil. Lower heat and allow to simmer until marinade reduces to a thicker “glaze”.

Ladle some of the thickened glaze over tenderloin, reserving about half of the glaze for serving. A basting brush is great for spreading the glaze all around the roast. Keep the remaining glaze warm until ready to serve. It will continue to thicken as it simmers, which is perfect. Just give it a quick stir every now and again.

Roast teriyaki-glazed tenderloin for approximately 30 minutes. Remove from oven, add about 1/4 cup of water to pan, cover with foil and let “steam” in juices for about 10 minutes longer.

Remove roast from oven, leave covered and let rest for 5 minutes prior to slicing.

Transfer to serving platter, slice into medallions and pour on the remaining teriyaki glaze for added yummy flavor. Serve and enjoy.


Lemon-Garlic Pork Medallions in White Wine-Butter Sauce

We’ve been eating a lot of pork lately. I’m not sure if it’s a phase or simply because pork is yummy. I had planned to test a new pork recipe for tonight – Pork Medallions in a Marsala Wine reduction sauce. However; the universe had other plans. When shopping for the pork filet, the meat case was empty – not a tenderloin to be had – unless I went with one of the Hormel “flavored” pork loins. There were three to choose from – Mesquite; Teriyaki or Lemon-Garlic. Hum, none of those would do – not in a Marsala Wine reduction sauce. Time to punt – with a few changes (change the wine; skip the dredging in flour step; add a little butter to the sauce) I adapted the Marsala recipe to create Lemon-Garlic Pork Medallions in a White Wine-Butter Sauce. The result was a hit with the family. Best of all; these flavorful medallions cooked up in no time at all, making this an easy week night meal.

Lemon-Garlic Pork Medallions in White Wine-Butter Sauce
1 lb Hormel Lemon-Garlic Pork Tenderloin
2 tablespoons Olive Oil
2 garlic cloves, pressed
2 garlic cloves, minced
3/4 cup White wine
1/4 Cup Red Onion, chopped
1 Tablespoon Butter

Slice pork filet into 1/2-inch thick medallions. Set aside until ready to cook.

Heat oil in a skillet over medium-high heat. Add Pork Medallions and cook until nicely browned; about 3 minutes per side.

Remove pork from skillet. Reduce heat to medium. Press garlic into the now empty skillet, sauté about 30 seconds or just until fragrant.


Add wine and onions to the pan. Bring to a boil over medium heat. Return pork to pan, cover and cook about 5 minutes. Turn pork, add butter, cover and continue to cook about 5 minutes longer or until no longer pink.

Transfer Medallions to plates, spoon sauce over pork and serve.

Please be kind, let me know if you “like” what you see – and your feedback is always welcome.

Happy cooking everyone!

Mesquite Pork Tenderloin with Roasted Potatoes

Today I thought I’d share a wonderful cheater’s way to a great supper.  While this particular meal takes a bit longer to cook than I’d like for a weekday supper, it is so easy that it makes the wait worthwhile.  Besides, that down time gives you a little more time to unwind from the day and enjoy the rest of the evening with your family.

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