This was pretty good – and a different take on Cacciatore using pork instead.
5 Weight Watcher Freestyle Points (4 servings)
12 oz. pork tenderloin, cut into chunks
3 small Yukon gold potatoes, peeled and cut into chunks
1 medium onion, thinly sliced
1 bell pepper, cut into chunks
8 oz. cremini mushrooms, sliced or quartered
1 c. marinara sauce
Rosemary to taste
Coat a pan with cooking spray. Sprinkle the pork with salt and pepper. Cook the pork until browned. Remove to a plate.
Add more cooking spray. Add the potatoes, onions, and 1/2 cup water. Cook, scraping up the bottom of the pan. Cover and cook for 5 minutes. Add the peppers, mushrooms, and rosemary. Season with salt and pepper. Saute until the vegetables are browned. Add more water if they start of stick. Cook for about 7 minutes.
Stir in the marinara sauce, pork, and 1/4 water. Bring to a simmer. Cover, reduce the heat, and cook until the vegetables are tender and the pork is cooked through (about 7 minutes).
These were really good – and always, really easy! The important thing is to plan ahead and marinate them for at least 6 hours!
2 bone in pork chops
1/3 c. white vinegar, divided
1/3 c. soy sauce
2 T. brown sugar
2 T. canola oil
2 bay leaves
1/2 red onion, thinly sliced
1/2 serano chile, seeds removed (wear gloves!)
1/4 c. thinly sliced green onions
Combine 2 T. vinegar, soy sauce, brown sugar, oil, bay leaves, red onions and serano chile in a Ziploc bag. Add the pork chops and mix well to coat the chops. Marinate in the refrigerator for several hours.
Remove the pork chops and onions from the bag. Strain the liquid into a sauce pan, discarding the solids.
Add the rest of the vinegar to the strained marinade. Reduce it down to about half on the stove, resulting in a syrupy consistency.
Heat the grill. Grill the chops well on both sides, brushing them with the reduce marinade.
Plate the chops. Top with the onions and green onions. Pour the remaining marinade over the top.
These were delicious – the sauce was great and really easy to make.
1 rack of baby back ribs
1 c. red wine
1 c. brown sugar
1/4 apple cider vinegar
1/4 t. allspice
1 c. tomato sauce
3 T. tomato paste
Preheat the oven to 250. Cover a baking dish with some foil. Pat the ribs dry with a towel. Season both sides with salt and pepper. Place them in the baking dish. Add about 1/2 c. water to the dish. Cover tightly with foil and bake them for about 2 hours.
In the meantime, make the sauce by combining all the other ingredients into a sauce pan. Simmer the sauce for at least 45 minutes.
Remove the ribs from the dish and pour out the water and accumulated fat.
Raise the oven temperature to 350.
Return the ribs to the same foil lined baking dish. Brush both sides of the ribs with a generous amount of sauce. Cook for 15 minutes. Brush with more sauce and cook for 15 minutes more.
This was moist and very flavorful!
1 small pork tenderloin (Trader Joe’s has great ones)
1/2 c. olive oil
1/3 c. soy sauce
1/4 c. red wine vinegar
Juice of 1 lemon
2 T. Worchestershire sauce
2 T. chopped parsley
2 t. dry mustard
4 cloves garlic, minced
Combine all marinade ingredients, reserving 3 T. on the side. Marinate the tenderloin for at least 4 hours in the refrigerator.
Preheat the oven to 350. Remove the tenderloin from the marinade and sear all sides in an ovenproof pan on the stove. Place it in the oven and cook for about 30 minutes or until the meat is 160. Let rest for about 5 minutes before slicing it.
Scrape the browned bits from the bottom of the pan. Add 1/2 c. chicken broth and the 3 T. of reserved marinade. Boil it down for about 5 minutes. Add 2 T. butter and remove the pan from the heat. Serve this sauce over the tenderloin slices.
This was so flavorful and delicious. The sauce can easily be used on different meats – the key is to make sure the meat cooks on all sides, like either stacked like in this recipe or on a rotisserie.
5 lbs. boneless pork shoulder roast, cut into thin strips
1 pineapple, skinned and cut into rounds
Achiote sauce ingredients:
3 T. achiote paste (I found some at Amazon)
2 T. chili powder
1 T. garlic powder
1 T cumin
1 T salt
1 T pepper
1 T oregano
3/4 cup white wine vinegar
1 cup pineapple juice
Preheat the oven to 350.
Combine all the sauce ingredients. Place the pork slices into the sauce and stir to combine well. Refrigerate for at least 2 hours.
On a baking sheet covered in foil, place two pineapple slices. Put a wooden skewer into the pineapple slices. Begin stacking the meat on it and finishing with another piece of pineapple. Try to get the stack to stand and not fall (this can be tricky).
Bake for about 1 1/2 hours until charred and deep red.
Slice the meat off the skewers and serve with tortillas, cheese, salsa, avocado, lettuce, or whatever other toppings you like.
This was really moist and flavorful. This might be something to consider cooking in our new pizza oven!
4 rib pork loin roast
3 T. rosemary, chopped
2 T. garlic, minced
1 c. sliced onions
1/2 c. white wine
1 1/2 c. beef or chicken stock
Preheat the oven to 325. Season the pork roast with salt and pepper. Combine the rosemary and garlic in a bowl and rub half of it in between the ribs.
Heat a dutch oven on the stove. Add some olive oil and heat the oil. When the oil is hot, add the roast and brown it well on all sides. Remove the roast.
In the same dutch oven, reduce the heat. Add the remaining rosemary and garlic and cook until the garlic is softened. Add the onions and soften those, too. Add the white wine and reduce until syrupy. Add the stock, salt and pepper and bring to a simmer.
Return the roast to the dutch oven. Cover it and place it in the oven for an hour.
Remove the cover and increase the heat to 500. Cook for an additional 30 minutes until nice and brown. Remove the roast and keep warm.
Continue cooking the sauce until it is reduced by half. Slice the roast and top with the sauce.
This is light and tasty – except I might not use the vinegar next time. Maybe a little sherry or marsala instead!
4 thin cut pork cutlets
Sliced garlic (2 cloves)
Flour for dredging
1 t. minced fresh rosemary
1 cup chicken broth
1/4 white wine
1/3 cup whipping cream
4 T. raspberry vinegar (or substitute sherry or marsala)
Season both sides of the cutlets with salt, pepper, and some of the chopped rosemary.
Dredge in flour, shaking off the excess.
Heat a frying pan until very hot. Add some olive oil and the garlic. Cook the garlic until it starts to become golden. Discard the garlic. Add the cutlets and cook quickly until browned on both sides. Remove from the skillet.
Reduce the heat a bit. Add the broth, wine, vinegar, cream, and the remaining rosemary. Cook until the sauce begins to thicken. If it needs to thicken more, take some flour and mix it with some cold water before adding it to the pan. Once you have achieved the consistency desired, add back the pork cutlets and cook for a couple of minutes.