Saucy Grilled Pork

Until about a year ago I thought that cooking pork on the grill was weird, but after trying a few recipes suggested by some friends I quickly changed my mind.  This recipe could be done with pork chops but I think that pork tenderloin is much more likely to be tender and juicy.  This recipe was adapted from one that I made a long time ago that used most of these ingredients to create a rub for a whole pork tenderloin.  I decided to turn it into a marinade and slice into pieces for less cook time.  I made the entire meal on the grill which made for a super easy clean up!  I made green beans and potatoes in foil packs- no additional pots and pans!

Ingredients:

• 1 lb Pork Tenderloin cut into Medallion pieces
• 1 Tablespoon Honey
• 1/4 teaspoon Paprika
• 1/2 teaspoon Garlic Powder
• 1/4 Cup Catilina Dressing
• 1/2 teaspoon Chili Powder
• 1/8 teaspoon Dried Thyme
• 1/2 teaspoon Dried Mustard
• 1 teaspoon Olive Oil

Serves 4

In a small bowl combine all ingredients except pork and mix well.

Take each piece of pork and give it a gentle pound with your fist to slightly flatten it.  Pour marinade mixture over pork and refrigerate for 30 minutes.

 Preheat grill.  Sear each side of the meat.  Then grill until desired internal temp.  Mine took about 5 mins on each side. 

Classic Pork Tenderloin with finishing sauce

If you want more magical mom stuff, please like us on Facebook here!

We were supposed to go to the local high school football game this evening, but it looks like it is going to rain so we are going to be stuck inside tonight.  I guess I will make dinner... I thought I had the night off:) What do I have to work with.... a pork tenderloin... fresh green beans... and potatoes. I can do this!

Ingredients:

• 1 1/2 lb Pork Tenderloin
• 2 Tablespoons Worcestershire Sauce
• 1/3 Cup Soy Sauce
• 2 teaspoons Minced Garlic
• 1/4 Cup Red Wine Vinegar
• 1 1/2 teaspoons Dry Mustard
• 2 Tablespoons Lemon Juice
• 1/4 teaspoon Black Pepper
• 1/2 Cup Olive Oil
• 1 Tablespoon of Butter
• 1 teaspoon Cornstarch
• 2/3 Cup of Chicken Broth

Serves 6

To make the marinade whisk together Olive Oil, Red Wine Vinegar, Lemon Juice, Minced Garlic, Worcestershire Sauce, Soy Sauce, dry mustard, and pepper.  Reserve a 1/2 cup of the marinade for sauce.  Pour marinade over pork and place in the fridge for about 3 hours

Preheat oven to 350.  Place pork tenderloin in Cast Iron Dutch Oven (link for the one I use) or other stove to oven safe pan.  Sear on all sides.  Leave tenderloin in Dutch Oven and bake for 35-40 minutes or until internal temperature reaches 160 degrees.  Remove from oven.  Place pork on platter and cover with foil.  Let rest for 5 minutes before slicing.  Place Dutch Oven back on the stove.  Add the reserved 1/2 of marinade and 1/3 cup of chicken broth.   The marinade and the pork juices and bits will form the sauce for the pork.  Whisk 1 teaspoon of cornstarch in the remaining 1/3 cup of chicken broth.  Add that along with 1 tablespoon of butter to mixture in Dutch Oven.  Bring mixture back to a boil stirring throughout.  Slice pork and drizzle sauce on top.  

I served this with Lawry's Potato Squares and Oven Roasted Green Beans

Golden Pork Chops

This is a quick and easy dinner that can be done in around 40 minutes.  Just like my last few recipes, this one came from my mother-in-law's recipe box.  I am beginning to think she might be the queen of easy-simple ingredient recipes.  I am not saying that is a bad thing, most of the time it means that it is kid friendly, easy, and you probably have most ingredients on hand (and if you don't they won't break the bank).  

Ingredients:

• 4-5 Pork Chops (I used boneless, but you can use bone in)
• 1 Can Golden Mushroom Soup (plus 1/2 can water)
• 4 Carrots
• 3/4 of a bag of Egg Noodles cooked according to package and drained
• Salt and Pepper

This recipe feeds 4-5 depending on the number of pork chops you make

Salt and Pepper both sides of the pork chops.  In a large skillet (sprayed with cooking spray) lightly brown all sides of the pork chops.  Cut carrots in half and then quarter each half.

 Pour in the can of Golden Mushroom soup, 1/2 can of water, and toss in the carrots.  Bring mixture to a boil.  reduce heat and simmer until pork chops are cooked through.  This will take about 20 minutes.

When pork chops are cooked all the way add the noodles to the large skillet and coat with soup mixture. 

 This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!