Category Archives: Pork

Chimichurri Pork Tenderloin


pork chimichurri

Chimichurri Sauce is a parsley, garlic herb sauce that is served with beef in Argentina.  It’s usually used to both marinate the meat and then on the side as a sauce with the grilled meat.  Think of it as Argentina’s pesto sauce.  The traditional recipe is just parsley but you can add cilantro, oregano, or a mix of fresh herbs.  Get the basic recipe down pat and then experiment. Continue reading Chimichurri Pork Tenderloin

Brandied Peach Pork Chops

brandied peach pork chops

Yesterday was Sunday and I had free time and made Chicken with Zucchini Spaghetti for Bill and I for lunch.  I told him I didn’t know what I was making for dinner, but wanted to “make something really good”.  He said well after this great lunch the bar is set high :)  I took out on my walk and was trying to think of what to make and had absolutely no idea.  Does that ever happen to you?  I was stuck.  I called him and said ok, chicken, pork or steak? Continue reading Brandied Peach Pork Chops

Banh Mi-Pork Meatball

banh miLast Friday the sandwich of the night was a Banh Mi Pork Meatball Sandwich.  Banh Mi is a Vietnamese street food staple.  It’s on a classic french baguette, with a creamy spicy siracha sauce, savory pork meatballs and a crunchy sweet & spicy slaw made with carrots and daikon radish.  All the flavors come together in a totally delicious sandwich!

I used the recipe from Bon Appetit and followed it exactly.  It was perfect!  Get the recipe here Banh Mi Pork Meatball Sandwich.

Braised Pork Roast

braised pork

I went to a cooking class at Rialto on Sunday.  It was great.  Jody Adams is the chef and she is a very interesting woman, besides being an amazing chef.  The topic was braising and she prepared 3 dishes, then you sit down and enjoy all the dishes with a wine pairing.  Not a bad way to spend a Sunday!

So, she made a braised pork belly on a citrus salad that was so amazing, I have been dreaming about it.  No sheeps for me falling asleep this week, pork belly ….pork belly….It will be on the menu for my Fall Dinner party next year.

Yesterday I had a 3 pound pork loin roast (Under $6) and I decided I would braise it.  Braising is such a great way to add flavor to any cut of meat or some veggies (think leeks).  It is a moist cooking method that creates a luscious sauce (ok, now you know why I love braising!).

This the basic method:  Sear the braising subject.  Remove and carmelize braising veg in same pot.  Add liquid (beer, wine, stock, combo), return braising subject to pot.  Add water if needed so liquid comes a third of the way up, cover and finish in oven for hours.  Take out and enjoy the luscious sauce with braising liquid.  You can also finish braise in a crock pot but you must sear the subject and veg first, that is the main flavoring. Continue reading Braised Pork Roast