Cajun Pork Tenderloin

The renovation is still happening.  We were supposed to be done by now but of course we're not.  Delays with the flooring, the bricks, etc have pushed things back.  But, at least I'm able to cook in my kitchen.  Last night I made pork tenderloin.  It was slightly spicy with a touch of sweetness and super tender.

 

CAJUN PORK TENDERLOIN

2 pork tenderloins (mine were about 1 1/4 lb each)
1 small onion, sliced
1 small bell pepper, sliced
Cajun or Creole Seasoning
salt/pepper
onion powder
garlic powder
2 TBS oil

Sauce:
1/4 cup oil
2 TBS brown sugar
1 tsp hot sauce
1 TBS Worcestershire sauce

Preheat oven to 420 degrees.

Pour 2 TBS oil to bottom of baking dish.

Add sliced onion and peppers to dish.  Season to taste with salt and pepper.  Stir.

Place tenderloins on top.

Season with salt, pepper, Cajun seasoning, onion powder and garlic powder.

Make the sauce by combining 1/4 cup oil, brown sugar, hot sauce and Worcestershire sauce.  Whisk until thickened.

Brush the sauce evenly over the tenderloins.

Bake for 20-25 minutes per pound or to an internal temperature of 140 degrees.  My tenderloins were about 1 1/4 lb each so I baked them for 25-30 minutes.

The sugar in the sauce caramelizes and makes a beautiful color on top.

I like to serve the tenderloin with the onions and peppers on top. They add great flavor to the pork and cook down in the juices to make lovely sauce.

The pork comes out tender and juicy.  It's a little bit spicy, a little bit sweet, and a lot delicious!

This is so easy to make and so tasty.  You will definitely want to make this one!

Savory Baked Pork Chops

Everyone in the family likes pork chops (a rarity in this house of picky eaters!).  But, I always seem to make them the same couple of ways.  I wanted to try something different.  So, here's an easy way to make pork chops with ingredients you probably have on hand.

SAVORY BAKED PORK CHOPS

4 bone-in pork chops, about 1/2 inch thick
Salt and pepper
1/2 cup ketchup
2 TBS soy sauce
1 TBS honey (or brown sugar)
1/2 tsp onion powder
1/2 tsp garlic powder
3 drops liquid smoke, optional

Preheat oven to 400 degrees.  Season pork chops with salt and pepper on both sides.  Place in a greased baking dish.

Mix together the ketchup, soy sauce, honey, onion powder, garlic powder and liquid smoke.  Season to taste with salt and pepper (remember that the soy sauce is pretty salty).

Pour mixture over the pork chops and let it sit at room temperature for 15-20 minutes.

Then, bake at 400 degrees for 25-30 minutes. (Longer if you have thicker chops).

These were a hit with the hubby!  They were tender and flavorful!  My Pickiest Eater Ever Son liked them but suggested I use regular barbeque sauce next time.  Which you can certainly do.  But, I enjoyed the Asian twist on the sauce.  So did the hubby, who called it "Ragin' Asian cooked by a Cajun".  Gotta love him!

Pork Chops, Rice and Gravy

Most people pour gravy over mashed potatoes, but here in Louisiana, we eat rice and gravy.  Maw Maw's feed it to their grand babies.  Wives feed it to their husbands and bachelors feed it to themselves.  It's equally loved by all because it's filling and delicious.  Plus, it's versatile.  You can make it with just about any kind of meat.  Last night, I made it with it pork chops.  When my Old School Italian husband went back for thirds and my pickiest-eater-ever son proclaimed it was his new favorite, I'm not gonna lie, I did a little dance.

PORK CHOPS RICE AND GRAVY

4 bone-in pork chops
all-purpose flour
salt and pepper
Cajun seasoning
3 TBS oil
1 onion, chopped
1 bell pepper, chopped
3 green onions, sliced
1 clove garlic, minced
1 TBS Worcestershire sauce
1 tsp liquid smoke (optional)
1 TBS Kitchen Bouquet browning sauce (optional, just makes it a little darker)
1 cup chicken broth
1 cup water

Heat oil in a large heavy pot (that has a tight-fitting lid) over medium-high heat.  Season the pork chops with salt and pepper on both sides.  Put some flour on a plate or in a large shallow bowl and season it with Cajun seasoning.  Dredge each pork chop in the seasoned flour and shake off excess.  Brown the chops, one at a time, in the hot oil.  When browned on both sides, remove to a plate and set aside.  (The reason I do one at a time is because they won't brown properly if you overcrowd the pot.

Once all the chops are browned, drain most of the oil from the pot.  Saute the onions, bell pepper, green onions and garlic for a few minutes over medium-high heat.

Add Worcestershire sauce, liquid smoke, Kitchen Bouquet, broth and water.  Bring to a boil.  (See how dark the Kitchen Bouquet makes it)

Return the pork chops to the pot.

Reduce heat to low, cover and simmer for 1 hour.  Remove the lid and continue to simmer for another 20-30 minutes or until the gravy has thickened.

Serve over rice, of course.  The pork is fall off the bone tender and the gravy is super flavorful!  You could make the same dish using steak, chicken or sausage.  A great recipe to have in your arsenal!

This takes some time, but it's really simple to make.  It's the perfect Sunday Supper!  There's nothing like making a good old fashioned rice and gravy to show someone you love them.  Enjoy!

Pork Chops with Apple Butter Gravy

I just adore Autumn.  But, living in South Louisiana, I don't see much of it.  Every now and then we get a glimpse of beautiful Fall weather, like the last few days.  Low humidity, sunshine and cool nights, just glorious!  Most years we get two Summers and head right into Winter.  So, I enjoy these days as much as I can and "Fall It Up".  By that, I mean I sit outside more, add pumpkin to just about everything, take my sweaters out and gaze at them lovingly, and make Fall Food.  This recipe is a great example of Fall Food.

PORK CHOPS WITH APPLE BUTTER GRAVY

4 bone-in pork chops (the bone adds great flavor)
2 TBS canola oil
salt/pepper
ground thyme
2 TBS soy sauce (I like low sodium variety)
2 TBS apple butter
1 cup chicken broth
1/2 cup water

Season the pork chops with salt, pepper and ground thyme on both sides.  Let them sit out on the counter for about 15 minutes (by taking the chill off the meat, it will cook more evenly and be more tender).  Heat a large skillet over medium-high heat.  Add canola oil.  Brown the pork chops on each side (about 3-4 minutes per side, depending on thickness).  Remove to a plate and set aside.  With the skillet still on medium-high heat, add the water and scrape the bottom of the pan to get up the bits of meat stuck to the bottom (flavor!).  Add soy sauce and apple butter.  Let this simmer (lower the heat a bit) for a few minutes.  Then, add the chicken broth and salt and pepper to taste (be careful because the soy and broth can be salty).  Return the pork chops to the skillet and let them simmer in the gravy for 10 minutes (flip them over halfway through).

That's it!  Super easy and so delicious.  This dish definitely tastes like Fall!  The pork goes so well with the sweet and spice of the apple butter.  Fall on a plate!