We eat a lot of pork tenderloin. It’s only a bit more expensive than chops and it’s always good. For summer cooking on the grill, mon mari is careful not to overcook it (pink is best) so it stays moist and tender. Here are more summer Pork Recipes. For winter cooking in the kitchen I like to slice it and quickly pan-fry it, or roast it with a bit of … Continue reading →
This is the last of the outdoor cooking recipes of the season. I had planned on posting it before we left but life got in the way, Think of it as a last chance to use the grill if you get a day or week of warm weather. Or roast the pork or save the recipe for next year. We happen to be enjoying a few days of very warm, … Continue reading →
As many of my readers know, in order to have boneless pork chops of a thickness I want I buy pork loin roasts and cut my own. Roasts here are always tied tightly to be perfectly oval, and often have a layer of thin fat wrapped around them (like bacon, but with no lean). I always look at both exposed ends of the roast to make certain I am getting … Continue reading →
I have written often on the fact that I don’t eat spicy foods. No sambal oelek for me, although mon mari loves it and we always buy some at the Asian supermarket. I will have a few drops of the green Tabasco, but never the red. It’s really the heat from peppers, capsaicin, that I avoid. Other types of heat,like from raw garlic (Aioli is very hot) or ginger I … Continue reading →
I hate new stuff. Actually, I love new stuff if I initiate it I very much hate new stuff that is thrust upon me. More about that later…. First – the pork. I have become so accustomed to pork tenderloins weighing around 14oz (420gr) that it never occurred to me that the pork from our new butcher might be different. He doesn’t have a shop so I can’t go in … Continue reading →
I posted a recipe for Grilled Chicken Breasts with Ginger Barbecue Sauce last month. The Barbecue Sauce is the same – but it’s so good it deserves to be repeated. Actually, there is enough barbecue sauce for both the chicken and pork, so I usually make one batch of sauce and grill both within the week. The marinades, however, are different. As they should be…. different meat; different flavors. Click … Continue reading →
We love sage. One of the first dishes I make in the fall, when we switch to indoor cooking, is Veal Saltimbocca. The sage was looking gorgeous, but it was still too hot for cooking inside. We compromised….. He tossed a few wood chips on the grill as well, to add a bit of smokey flavor. We were happy. Click here to Pin Grilled Pork Tenderloin Saltimbocca It was rainy … Continue reading →
