Pork Tenderloin and Bacon

More from Weber's Real Grilling. My hopes are high that I will get to BBQ soon! Everyone (even the kids) loved this. I will publish another recipe for the beans that go with this. Thought I would get 2 points out of one recipe! :)

2 tsp fennel seed
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 pork tenderloins, about 1 pound each
12 slices thinly sliced bacon, about 3/4 pound

1. In a small skillet over low heat, toast the fennel seed until the aroma is apparent, 3 to 5 minutes, shaking the skillet occasionally. Crush the fennel seed in a spice grinder or on a cutting board by grinding the seeds under a heavy pan. In a small bowl, combine the fennel with the salt and pepper.
2. Trim any excess fat and silver skin from the tenderloins. Cut the tenderloins into pieces about 1 1/2 inches long. Season them with the fennel mixture. Gently press down on each piece to form a disc the same thickness as the width of the bacon. Wrap a piece of bacon around each piece of pork and secure with a toothpick. The bacon should overlap at the ends by no more than 1 inch. Allow to stand at room temperature for 10 to 15 minutes before grilling.
3. Grill the porkm over direct medium heat until the pork is barely pink in the center and the bacon is fully cooked, 12 to 15 minutes, turning once (if flare-ups happen, move the pork temporarily to indirect medium heat).

Serve with Stewed White Beans posted as well.

Caramel apple pork chops

4 boneless pork chops, 3/4-inch thick
2 tablespoons brown sugar
salt, to taste
black pepper, to taste
1/8 teaspoon cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons butter
2 medium tart red apples, cored and sliced into 1/2-inch wedges
3 tablespoons chopped pecans-optional

Heat skillet over medium-high heat. Saute chops, 5-6 minutes, turning occasionally, until internal temperature on a thermometer reads 160 degrees F. Remove; keep warm.

In a small bowl, combine brown sugar,salt, pepper, cinnamon and nutmeg. Add butter to skillet; stir in brown sugar mixture and apples. Cover and cook for 3-4 minutes or just until apples are tender. Remove apples with a slotted spoon and arrange on top of chops; keep warm. Continue cooking mixture in skillet, uncovered, until sauce thickens slightly. Spoon sauce over apples and chops. Sprinkle with pecans if desired.

Baked Pork Chops with Garden Stuffing

A chop is a tender cut of pork veal or lamb that has been taken from the loin or rib area. It may or may not be boneless. Just a tad bit of info, just what you wanted to know, huh!

Preheat oven 400*

Ingredients:

1 can (10 oz) condensed golden mushroom soup
3/4 cup water
1 bag (16 oz) veggie combo
1 T. margarine or butter
4 cups Pepperidge Farm Cubed Herb Seasoned Stuffing
6 pork chops 3/4 inch thick (about 2 pounds)
Optional: fresh thyme and bay leaves.

In large saucepan mix 1/3 cup soup, 1/2 cup water, vegetables and butter;

Over medium heat, heat to boil, stirring occasionally; Remove from heat;

Add stuffing, mix lightly;

Spoon into greased 3-quart shallow baking dish. Arrange chops over stuffing;

Mix remaining soup and water; spoon over chops;

Bake for 40 minutes or until chops are no longer pink;

Plate up; garnish with optional ingredients.

Cucumber Salsa

I must really love you gals to share my secret recipes.
My favorite topping for salmon, halibut and chicken:

Ingredients:

1 medium cucumber, peeled, seeds removed, diced
1/2 red pepper, diced
1/2 yellow pepper, diced
1/3 small red onion, diced
1 jalapeno, seeded and finely chopped
1 garlic clove, pressed
3 T. rice vinegar (I like the garlic version too)
2 T. veggie oil
1/4 t. sugar just a dash
1/8 t. salt, just a dash

Chop and combine all ingredients;

Let it marinate in the fridge.

Top on your favorite fish or white meat.

Have some Listerine for afterwards or just embrace the party that's going on in your mouth!

Fish or White Meat Marinade

Inspired by a Pampered Chef recipe and I added a few ingredients.

Ingredients

1 T. peeled fresh ginger root, finely chopped
2 T. sesame oil
1 T. snipped fresh cilantro (I use a bunch)
1 lime or lemon (sliced)
1/4 t. salt
1/4 teaspoon fresh ground pepper
1 1/2 lbs salmon filets.

Mix the first five ingredients in bowl;

Place salmon in resealable plastic bag;

Add marinade and refrigerate for at least 30 minutes. I try for 4-6 hours.

Remove salmon and it's ready for baking, broiling, or bbq!

Old Fashioned Pork Chops

1/2 cup all-purpose flour
1-1/2 tsp ground mustard
1/2 tsp garlic salt
1/2 tsp pepper
6 boneless pork loin chops (5 oz each)
2 T canola oil
1 can (10.5 oz)condensed chicken with rice soup, undiluted
1/2 medium onion, quartered
1-1/2 tsp dried parsley flakes

Instructions:
1) In a large resealable plastic bag, combine the flour, mustard, garlic salt, and pepper. Add pork one piece at a time, and shake to coat.

2) In a large skillet, brown chops in oil on each side. Transfer to a 3-qt slow cooker. Top with soup, onion, and parsley. Cover and cook on low for 5-6 hours or until pork is tender.

We have served this with a side of baked potatoes and a vegetable.

Got Ribs?

This is a great recipe to make in advance when showing hospitality.

Makin Ribs? Or want to make ribs but don't know how?

Ingredients:
Package of beef or pork ribs (You decide if you want the bones)
Salt
Worchestershire sauce
Water
Large Pot
BBQ Sauce

Directions:
Open package of beef or pork ribs
Trim off fat
Pound meat with tenderizer (pound that meat, baby);
Throw meat in a large pot and cover with water;
Add a dash of salt and a scosh of worchestershire sauce (relax, no measuring required)
Slow boil for 2-3 hours.
Drain water.
Put meat on broiler (or BBQ)
Baste it with your favorite BBQ sauce or homemade sauce.

Double or triple the recipe and freeze the meat and add the sauce later.

Southwestern Pulled Pork

I got this recipe from my friend Amy.
Be sure to double it; it freezes great too.

6-8 servings

2 cans (4 oz. each) chopped green chiles
1 can (8 oz.) tomato sauce
1 cup BBQ sauce
1 large sweet onion, thinly sliced
¼ cup chili powder
1 tsp ground cumin
1 tsp dried oregano
1 boneless pork loin roast (2-2 ½ lbs)
flour or corn tortillas
toppings: sour cream, shredded lettuce, chopped tomatoes, shredded cheese, avocado

In a 3qt. slow cooker, combine the chiles, tomato sauce, BBQ sauce, onion, chili powder, cumin and oregano.
Add pork.

Cover and cook on low for 8-9 hours or until meat is tender.Remove pork. When cool enough to handle, shred meat using 2 forks. Return to slow cooker and heat through. Serve on tortillas; add desired toppings.

BBQ Pork Sandwiches

I made these for dinner last night. Couldn't even taste the onions!!! Callie and Asher loved getting the rings of onions apart so even your kids could help make these. We froze a ton for someother day after lunch today. I got this from my slow cooker cookbook.

2 onions, sliced
4-5 pound pork roast
5-6 whole cloves
2 C water

Sauce:
1 large onion, chopped (I skipped this one, too many onions already)
16-oz bottle barbecue sauce

Put half of sliced onions in bottom of slow cooker. Add meat, cloves, and water. Cover with remaining sliced onions. Cover and cook on low for 8-12 hours (I cooked it on high for 5 hours instead). Remove bone from meat. Cut up meat. Drain liquid. Return meat to slow cooker. Add chopped onion (if using) and barbecue sauce. Cover. Cook on high for 1-3 hours, or low for 4-8 hours, stirring two or three times. Serve on buns.

Breaded Pork Chops

I learned this one from my Nana which means it has to be good!

1/2 C. canned, evaporated milk
Bread crumbs
Salt
Lemon pepper
melted butter
Boneless Pork Chops (4-6)


Season bread crumbs with salt, lemon pepper to taste. Dip chops in Evap. milk. Roll chops in seasoned bread crumbs. Place chops in baking dish. Pour melted butter over each one.

Bake 325 degrees for 1 1/2 hours.

Shredded Pork Tacos

I made this and froze it for a friend. She said the tacos were great. I put the pork in a zip lock bag and placed the tortillas in an aluminum freezer container with the pork. I got this from Better Homes and Garden cookbook.

1 3lb boneless pork shoulder blade roast
8 cloves garlic, minced ( I use less)
2 tsp ground coriander
2 tsp ground cumin
2 tsp dried oregano, crushed
1 tsp onion powder
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp ground red pepper
1 C beef broth ( I use chicken broth)

Trim fat from meat. In a small bowl combine garlic, coriander, cumin, oregano, onion powder, salt, black pepper, and red pepper; rub into meat. Place meat in crock pot; add broth. Cover and cook on low heat setting for 8 to 10 hours or on high-heat for 4 to 5 hours. Shred with two forks. Serve with the normal taco fixings.