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Pork with Prunes in Cognac Cream Sauce

14 Oct

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OMG!!!!!

You have to make this.

I just want to drink the sauce.

1 1/2 Tablespoons olive oil

2 pounds of pork tenderloin or chicken. I used pork.

Season the meat with salt and pepper.

One tablespoon butter

One large diced shallot

1/2 cup good dry white wine and a sip for the cook.

1/4 cup cognac or Calvados

1 heaping tablespoon diced rosemary

1 cup chicken broth

1 cup heavy cream

1/2 cup pitted prunes, sliced in half

2  teaspoons Dijon mustard, maybe a little more to taste

1/4 teaspoon ground black pepper

12 ounces mini fusilli

Salt to taste or use powdered chicken broth.

Heat the oil in a nonstick skillet on medium-high

Do not move them until the bottom is brown then turn to brown the other side.

This takes maybe three to four minutes in total.

Remove to a plate.

Add the butter and shallots to the pan and cook for one minute.

Make sure you stir the shallots so they don’t burn.

Add the wine and cognac

Scrape the pan clean.

All those little brown bits are a fabulous flavor.

Add the rosemary, black pepper, chicken broth, heavy cream, and prunes.

Simmer till thickened.

Whisk in the mustard.

Add the pork and all the juices from the plate.

Boil 12 ounces of mini fusilli in water seasoned with bouillon or salt and drain well.

Save one cup of the pasta water just in case the sauce gets too thick.

Add the drained pasta to the pork and sauce.

Toss.

Garnish with fresh ground black pepper.

This is almost too good to have as a weeknight meal.

Definitely a celebration meal.

 

Pulled Pork Salad

4 Mar

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This is a leftover meal but so good.

3/4 cup warm leftover pulled pork. You can also use chicken.

One bag of kale, cranberries and pumpkin seeds salad mix.

Two big handfuls of arugula

8 pepperdew sliced peppers or sliced vinegar peppers

1/2 of the poppyseed dressing that came in the salad mix.

1/2 sliced thin red onion

Mix the salad together with the dressing

Place 3/4 cup of the warm pulled pork on each salad portion.

This meal took five minutes and it was great.

 

 

Pork Tenderloin To Go

15 Jun

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My son was taking the train to see me.

I had to pick him up at 7:30 p.m. so I knew he would be starving.

So I made supper like normal and packed his up and he had a car snack.

Two pork tenderloins, seasoned with salt, pepper and garlic powder.

Roast till it was medium well.

Two large sweet potatoes, baked, mashed and seasoned with a little butter, salt and pepper.

One spaghetti squash, streamed in the oven then shredded. Mix with three cloves cooked garlic in 2 tablespoons butter. Mix everything together and season with salt and pepper.

Six apples, cored and sliced. Fried in 2 tablespoon butter. Season with 1/2 teaspoon cinnamon and 1 tablespoon brown sugar.

Just take the amount you want of everything and place in a takeout container.

This meal was easier then driving to a take out place. Not really..but

He did enjoy a home cooked meal.

 

Breaded Boneless Pork Chop

21 Feb

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I keep on saying, “I love hot meat on a cold salad.”

I found two lonley pork chops in my freezer. Time to cook them

One egg

Two pork chops

1/2 cup seasoned bread crumbs

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons canola oi

Large caesar salad

Sliced red peppers

Beat the egg in a small bowl

Add the garlic powder, salt and pepper

Heat the frying pan with the oil

Add the chops and brown one side

Take off the heat

Use up the rest of the breadcrumbs  and egg on the peppers

Place the peppers on top on the pork

Heat the oven to 350 degrees

Place in the oven for 15 to 20 minutes

Take out of the oven and place the pork on top of the salad

Add the red peppers too

Delicious meal for two or you can save the other chop for lunch tomorrow.