Pork Tenderloin Piccata

Pork Lion Piccata

Yes it’s a twofer! Two pork loin recipes in one day! So exciting, I know.
You can choose to bread the meat or not, no biggie.

Pork Tenderloin Piccata

2 lb.(900gr) Pork Tenderloin Medallions
Salt & Pepper

1 cup (124g)Flour
2 Eggs
2 cups (241g) Breadcrumbs
2 tablespoons Dry Italian Herb Mix
1/2 cup (118ml) Canola Oil (for frying)

2 tablespoons Butter
Zest and Juice of 2 Lemons
1/2 cup (118ml) White Wine
1 cup (236ml) Chicken Stock
2 tablespoons Capers
1/2 cup (118ml) Heavy Cream
1 tablespoon chopped Fresh Parsley

Cut your pork loin into about 1/2 inch (1cm) medallions. Place your pork between two pieces of plastic wrap or parchment paper and pound until very thin. Season with salt and pepper.

If dredging, place the flour, eggs and breadcrumbs into separate containers. Mix the Italian herbs with the breadcrumbs.

Dredge the pieces of pork, first in the flour, then the eggs, finally, the breadcrumbs. Set aside on a sheet tray covered in parchment while you complete the rest.

If you’re not breading the meat, add 2 tablespoons of butter to a large saute pan and cook over medium high heat about 2 minutes a side. Set the meat aside while you make the sauce.

Heat the oil in a large saute pan over medium high heat. Add the breaded pork to the pan a few at a time so as not to crowd the pan. Cook the meat 2-3 minutes a side or until the breading is golden brown. Set the finished pieces aside while you finish the rest.

Wipe or pour the frying oil out of your pan and replace on the stove. (you can use a separate pan for frying and sauce making…but why?)

Reduce the heat to medium and add the butter, white wine, chicken stock, lemon juice and zest.
Stir and bring to a simmer.
Add the capers and heavy cream. Simmer and reduce about 7-10 minutes until thickened.

Pour the sauce over the meat and serve with parsley sprinkled over.

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Pork Loin with Enchilada Sauce

Pork Loin with Enchilada Sauce

This recipe was the result of pawing through the pantry on a particularly lazy day. I think though, it really showcases the versatility of our old and dear friend the pork loin.

Pork Loin with Enchilada Sauce

1-2 lb Pork Loin Roast
Salt and Pepper
2 tablespoons Butter
2 tablespoons Olive Oil
1/2 cup (75g) Diced Onion
1 teaspoon Cumin
1 teaspoon Chili Powder
3 tablespoons chopped Cilantro
1 14oz (414ml) Enchilada Sauce
2 cups (473ml) Chicken Stock or Water
1 tablespoon Cornmeal
Shredded Cheddar Cheese & Sour Cream (garnish)

Pat your pork loin dry with a paper towel and season liberally with salt and pepper.

Add the butter and olive oil to a large saute pan (with lid) and melt over medium high heat. Place the seasoned pork lion into the pan and brown on all sides. Remove the pork and set aside.

Reduce the heat a bit and add the onions, cumin, chili powder and half the chopped cilantro. Saute the onions with the spices for about 5-10 minutes or until the onions become soft.

Add the enchilada sauce, chicken stock, stir to combine then stir in the cornmeal.

Add back in the pork loin, reduce the heat to a simmer and cover, cook for 20 minutes.
After 20 minutes measure the temperature of the meat using a digital thermometer inserted into the thickest part of the meat.
It should read 140f/60c. If not put the lid back on and continue to cook.
When done take out the meat and a cover with foil and let it rest while you reduce the sauce.

Increase the heat so the sauce boils and reduce it until thickened.
Slice the pork into medallions and toss in the sauce.

Serve with shredded cheese, sour cream and the rest of the cilantro sprinkled over the top.

Print this recipe? Pork Loin with Enchilada Sauce

March Bookworm

The Bad Mother by Esther Walker

Having read Esther’s “The Bad Cook” I was looking forward to her latest effort. She, of course, didn’t disappoint.
She’s certainly not calling herself a bad mother, nor you either! Instead she examines her own stint as a mother so far and offers anecdotes of her successes, failures and hard won wisdom.
“Parents of young children are always thinking about sleep…Sometimes they are actually having semi-sexual fantasies about sleep.”
“Now from the lofty position of having two children both past the recommended breastfeeding stage…I don’t care what you do with your kids. Feed them breastmilk, or formula, or a McFlurry! It’s nothing to do with me.”
“‘What have you tried?’ people would say. ‘Have you tried bribery?’ Ha!…Yes…I have tried bribery. I would give her a puff on a fuc*ing crack pipe if she’d only crap on the potty.” …If the the kid doesn’t want to do it they just won’t do it. She. Doesn’t. Want. A. Fuc*ing. Sticker.

The Shadow Cabinet by Maureen Johnson
The third book in the “Shades of London” series.
The ending of the second book “The Madness Underneath” left us with a lot of FEELINGS about “The Thing that HAPPENED!” Fans (me) were salivating for this continuation of the story. Johnson picks up right where she left off and takes us all on a crazy ride.
Things get weird, y’all.
“Rory and her friends are reeling from a series of sudden and tragic events. While racked with grief, Rory tries to determine if she acted in time to save a member of the squad. If she did, how do you find a ghost? Also, Rory’s classmate Charlotte has been kidnapped by Jane and her nefarious organization. Evidence is uncovered of a forty-year-old cult, ten missing teenagers, and a likely mass murder. Everything indicates that Charlotte’s in danger, and it seems that something much bigger and much more terrible is coming.”

Big Girl Panties by Stephanie Evanovich

Evanovich’s plus sized heroine is refreshing. The take on the Pygmalion myth isn’t a new concept, but she writes the woman in transition/transformation story with realism. Holly doesn’t go from overweight to model thin in the span of a makeover montage. She struggles and fights her way to healing.

“Holly didn’t expect to be a widow at thirty-two. She also didn’t expect to be so big. After her husband’s death, food was the one thing she could always count on. Now, those extra pounds make flying coach feel like medieval torture—especially when she’s squished next to Logan Montgomery. A personal trainer to famous pro athletes, her seat mate is so hot that he makes Holly sweat in all the right (and so embarrassingly wrong!) places.
Though Holly doesn’t make the grade on Logan’s first-impression meter, he finds himself intrigued by her sharp wit and keen insights—a welcome change from the high-maintenance models he dates—so he impulsively offers to get her back in shape. A little skeptical but ready to make at least one positive change in her life, Holly agrees.”

Note: Some light S/M play and dominance between the characters are depicted.

Chocolate, Toffee & Pecan Cookies

Pecan & Toffee Cookies

The best gifts, I feel, are ones that can be eaten and shared. It’s easy to guess what I give friends and loved ones on an occasion.
Take this basic cookie dough recipe, then get creative with your mix ins. In the past I’ve used pretzels, nuts, banana chips, etc.

Chocolate, Toffee & Pecan Cookies
2 1/4 cups (300g) Flour
1 teaspoon Baking Soda
Pinch of salt
2 sticks (229g) Butter
3/4 cup (143g) Granulated Sugar
3/4 cup (150g) Brown Sugar
2 teaspoons Vanilla Extract
2 cups (340g) Chocolate Chips
1 cup (125g) Toffee Bits
1 cup (120g) Whole Pecans

Preheat oven to 375f/190c degrees.

Stir the flour, baking soda and salt together and set aside.

Beat together the granulated sugar, brown sugar and butter until light and fluffy.
Add the eggs and vanilla to the butter mixture and stir until combined.
Mix the flour a little at a time into the butter/egg mixture until combined.
Stir in the mix-ins until distributed evenly into the dough.

Drop a 2 tablespoon portion onto a parchment lined cookie sheet. Place them about 2 inches apart as they will spread during baking
Bake for 10-13 minutes or until they are golden brown around the edges.

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Hidden Garden

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Science has never drummed up quite as effective a tranquilizing agent as a sunny spring day. ~W. Earl Hall

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Image 3-13-15 at 10.55 PM

I would I had some flowers o’ the spring that might
Become your time of day… daffodils,
That come before the swallow dares, and take
The winds of March with beauty; violets dim,
But sweeter than the lids of Juno’s eyes…
O, these I lack,
To make you garlands of, and my sweet friend,
To strew him o’er and o’er!
~William Shakespeare, The Winter’s Tale [IV, 4, Perdita]

Creamy Herb & Mustard Dressing

Creamy Herb and Mustard Dressing

I’ve been trying to make a batch of this every weekend to last us the week.

Creamy Herb & Mustard Dressing
1/2 cup Light Mayonnaise
1 tablespoon Whole Grain Mustard
3 tablespoons Mixed Herbs (Parsley, Thyme, Dill, etc.)
1 tablespoon grated Red Onion
1 cup Milk
Salt and Pepper
Place all ingredients into a blender and blend until completely mixed.
Add more milk to adjust the thickness of the dressing.
Store covered in the fridge for a week.