June Meal Prep: Pineapple Chipotle Pork Tenderloin

The grill sauce in this recipe is a seasonal item.  You can always substitute other grill sauces.  I baked the tenderloin in the oven along with potatoes and vegetables.  You notice, I didn't use a rack.  I saved the second tenderloin for a later meal.

Ingredients:

1 (1 1/2 lb) pork tenderloin

1 Tbsp Garlic Garlic Seasoning

3/4 c Pineapple Chipotle Grill Sauce, divided

 

Directions:

1.  Prepare grill to medium heat.  Season pork with Garlic Garlic Seasoning.

2.  Place pork on grill.  Grill, turning occasionally, until internal temperature reaches 145 degrees F on an instant-read food thermometer, about 25 minutes.  Brush with 1/4 cup Pineapple Chipotle Grill Sauce the last 5 minutes of grilling.

3.  Remove from grill.  Cover with foil and let stand 5-10 minutes.  Slice and serve drizzled with remaining 1/2 cup Pineapple Chipotle Grill Sauce.

Makes 6 servings.

Bake Option:  Preheat oven to 425 degrees F.  Line a large rimmed baking sheet with aluminum foil.  Place a wire rack on pan.  Season pork with Garlic Garlic Seasoning and place on rack.  Bake until internal temperature reaches 145 degrees F on an instant-read food thermometer, about 30-35 minutes.  Brush with 1/4 cup Pineapple Chipotle Grill Sauce the last 5 minutes of baking.  Continue with step 3.

April Meal Prep: TS Signature Pork Chops

 

This is a basic meal - you can grill on the BBQ or you can panfry or you can broil.  We used our broiling pan in the toaster oven since there's just the two of us.  The remaining chops have been placed in the freezer for future meals.  Of course, you can substitute chicken or beef sirloin steaks for the pork.

Ingredients:

• 6 boneless pork loin chops
• 2 Tbsp TS Signature Seasoning & BBQ Rub

Directions:

• Prepare grill to medium heat.  Rub chops with TS Signature Seasoning & BBQ Rub.
• 
  Place chops on grill.  Grill, turning once, until internal temperature reaches 150 degrees F on an instant-read food thermometer, about 10-12 minutes
• Remove from grill.  Let stand 10 minutes

April Meal Prep: Slow Cooker Taco Pork Burrito Bowls

 

This has a bit of spice.  You can control the amount of heat by using a milder salsa and not as much of the taco seasoning.  Very delicious.  You could substitute beef or chicken for the pork.

Ingredients:

• 2 1/2 lbs boneless pork loin roast, cut into 4 pieces
• 1 (16 oz) jar salsa verde
• 1 c water
• 6 Tbsp Mom's Favorite Taco Seasoning
• 4 c cooked quinoa or rice
• Toppings such as Corn, Black Bean Salsa; roasted corn, shredded cheese, sauteed bell peppers and onions, guacamole, sour cream

Directions:

• 
  Place pork in a 3-quart or larger slow cooker.  In small bowl, combine salsa, water, and Mom's Favorite Taco Seasoning.  Pour over pork.
• 
  Cook on LOW 8-10 hours or HIGH 5-6 hours or until pork is falling apart.  Shred pork.
• Serve pork over quinoa or rice and top with desired topping.

Freeze for later cooking:

Put the cut-up pork and the seasonings in a gallon-freezer bag.  Toss to coat the meat.  Then squeeze the air out.

March Prep: Grilled Balsamic & Herb Pork Chops

 We don't eat pork very often.  However, you can use chicken.  It was a delicious meal and it kept the pork moist.  We cooked it on the stove top rather than on a grill.  We cooked 2 of the chops then froze the remainder in the marinade for later.

Ingredients:

• 1/3 c balsamic vinegar
• 1/4 c olive oil
• 2 Tbsp Rustic Herb Seasoning
• 6 boneless pork loin chops (about 2 lbs)

Directions:

1. 
   Combine first 3 ingredients in a gallon freezer bag.  Add pork; seal well and toss to coat. Then release air from bag.  Refrigerate 2 hours or up to overnight.
2. 
   Prepare grill to medium heat.  Remove pork chops from marinade; discard bag with marinade.
3. 
   Place pork on grill.  Grill, turning occasionally, until internal temperature reaches 155 degrees F on an instant-read food thermometer, about 10-15 minutes.

Protein Power: Grilled Balsamic & Herb Pork Chops

 

Another delicious dinner last night.  I'm enjoying trying out these recipes from our Spring/Summer 2023 booklet.  However, this one you can fix anytime as the products are from our standard line.  I didn't do any substitutions but you are welcome to do so.

Here's what you need:

1/3 cup Aged Balsamic Vinegar of Moderna

1/4 cup olive oil

2 Tablespoons Rustic Herb Seasoning

6 boneless pork loin chops (about 2 pounds)

And here's how you fix it:

1. 
   Combine first 3 ingredients in a gallon freezer bag.  Add pork; seal well and toss to coat.  Refrigerate 2 hours or up to overnight.
2. Prepare grill to medium heat.  Remove pork chops from marinade; discard bag with marinade.
3. 
   Place pork on grill.  Grill, turning occasionally, until internal temperature reaches 155 degrees F on an instant-read food thermometer, about 10-15 minutes.

I didn't grill them on a grill but in a skillet on stove top.  

As  you can tell from the  photos, we had steamed green beans (fresh) and fried potatoes (I used Tastefully Simple's Infused Garlic Oil and Seasoned Pepper).  You can use your own sides like a green salad.

Here's the nutritional information per serving.  The recipe makes 6 servings.

Calories:  222

Total Fat:  12.5g

Sat Fat: 3g

Cholest:  62mg

Sodium:  271mg

Carbs:  2g

Fiber:  0g

Sugar: 2g

Protein:  25g

 

On WW program this amounts to 10 points.

You can make ahead and freeze this as well.  That is what I did with the remaining pork chops.  You prepare step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Bayou Pork Fried Rice

 Another delicious dinner prepared in about 30 minutes.  Of course, I did some modifications.  That's the neat thing about our Tastefully Simple recipes, they can be modified to meet your own tastebuds!

The original recipe is on our website.  My modifications include:

• 
  using our Avocado Oil instead of the vegetable oil
• using liquid eggs instead of whole eggs
• using Madagascar Pink rice instead of white or brown rice (note:  this takes longer to cook)
• eliminating the green onions

I also didn't use salt and pepper as the directions indicated.  I didn't use as much of the Bayou Bourbon Glaze or broth (actually used half the amount called for as I had ran out of the Bayou Bourbon Glaze).

Scrambled the eggs while waiting for the rice to cook.

browned the pork that was cut into strips.  I screwed up and bought chops that had bones instead of the boneless.  So didn't have as much meat as the recipe called for.

added the rice and frozen veggies.

added the sauce then the scrambled eggs.

This makes 6 servings.  Because I didn't fix another vegetable to go with it, we ended up having a second helping.  I froze the remainder to have at a later date.

Pork & Apple Burgers

It's grilling time . . . how about a variation on your burgers?  This was very good.  We didn't have it as a sandwich as we try not to eat very much breads.  We also didn't have the onions.  I used ground turkey instead of pork.  I also used our Avocado Oil instead of the vegetable oil.  Love the fact that we can modify our recipes to meet our dietary needs.


Ingredients:

1 1/2 lbs ground pork
1 small Granny Smith apple, cored and grated
1 c shredded Cheddar cheese
3 Tbsp Bayou Bourbon Glaze
1 Tbsp Onion Onion Seasoning
1 Tbsp vegetable oil
1 large onion, thinly sliced
6 hamburger buns, toasted
6 Tbsp Vidalia Onion Dressing

Instructions:


1.  In large bowl, combine first 5 ingredients; salt and pepper as desired.  Form into 6 patties.

2.  Prepare grill or large skillet to medium heat.  Place patties on grill or in skillet; cook, turning once, until internal temperature reaches 165 degrees on an instant read food thermometer (about 10-12 minutes).


3.  Meanwhile, in large skillet, heat oil over medium heat.  Add onions; salt and pepper as desired.  Saute until lightly golden (about 8-10 minutes) or until desired doneness.

4.  Place burgers on toasted buns and top with sauteed onions and drizzle with Vidalia Onion Dressing. 

Makes 6 servings.  Serve with a cucumber & tomato salad.

Make Ahead & Freeze:  Prepare burgers through step 1.  Place patties in a gallon freezer bag between sheets of wax paper.  Seal well, label and freeze.  Thaw completely.  Continue with step 2. 

Sweet & Tangy Pork Burgers

I love the fact that Tastefully Simple has a variety of recipes for burgers.  Makes it fun . . . sometimes we eat them as burger sandwiches, most of the time it is just patties, and sometimes I make it into meatloaf.  And sometimes I do both patties & meatloaf.  Substitutions are always acceptable.  This time I used ground elk.  No gamey taste.


Ingredients:

1 1/2 lbs ground pork
1 3/4 Tbsp Onion Onion Seasoning
1/4 c Tangy Thai Sauce, divided
1/2 tsp salt, optional
1/4 c mayonnaise
6 slices canned pineapple
6 Hawaiian sweet hamburger buns, toasted
Spicy sandwich pickles, optional
lettuce leaves, optional

Instructions:

1.  In large bowl, combine pork, Onion Onion Seasoning, 3 Tablespoons Tangy Thai Sauce and salt, if desired.  Pepper as desired.  Form into 6 patties.


2.  Prepare grill to medium heat.  In small bowl, combine remaining Tangy Thai Sauce with mayonnaise; salt and pepper as desired.   Set aside.

3.  Place patties on grill.  Grill, turning once, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 8-10 minutes.  Meanwhile, place pineapple on grill. Grill, turning once, 1-2 minutes or until lightly browned.

4.  Spread toasted buns with Tangy Thai mayonnaise.  Top with pickles, lettuce, burgers, pineapple and additional mayonnaise, if desired.

Makes 6 servings.  Serve with Cucumber Salad.

Make Ahead & Freeze:  Prepare step 1.  Place patties in a gallon freezer bag between sheets of wax paper.  Place 1 Tablespoon Tangy Thai Sauce in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Caribbean Pork Rice Bowl - Fix it Fast SS17

Love this dish!  It had a hint of spice.  I didn't have any Jamaican jerk seasoning so I did the substitute (provided below).  I also used our Avocado Oil instead of the vegetable oil. I added green beans to it as well.  Froze the leftovers for later meals.


Ingredients:

2 Tbsp vegetable oil
1 1/2 lbs pork tenderloin, thinly sliced
2 Tbsp Jamaican jerk seasoning*
1 Tbsp Onion Onion Seasoning
1 can (13.5 oz) coconut milk
2 c frozen mango chunks
1/4 c Mango Lime Sauce
2 Tbsp cornstarch
2 Tbsp cold water
3 c cooked white or brown rice

Instructions:

1.  In large skillet, heat oil over medium-high heat.  Add pork, jerk seasoning and Onion Onion Seasoning.  Saute 3-4 minutes.

2.  Stir in coconut milk, mango chucks and Mango Lime Sauce.  Bring to a simmer (do not boil); reduce heat and simmer 10 minutes, stirring occasionally.

3.  In small bowl, whisk cornstarch and water together.  Stir into skillet; continue cooking until thickened (about 1-2 minutes).  Serve over rice.

Makes 6 servings.  Serve garnished with chopped avocado, chopped cilantro and cashews.

Make Ahead & Freeze:  Combine step 1 ingredients in a gallon freezer bag.  combine step 2 ingredients in a gallon freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.

*Tip:  to substitute everyday spices for the jerk seasoning, add the following to the recipe instead:  2 tsp dried thyme, 1 1/2 tsp allspice, 1 1/2 tsp ground black pepper, 1/2 tsp cayenne pepper and 1/2 tsp ground cinnamon.

Grilled Balsamic & Herb Pork Chops

This was fantastic!  I can see this marinade being used not only on Pork but chicken or beef.  We pan-fried instead of grilling.  I used our Avocado Oil instead of the olive oil listed in the recipe.

Ingredients:

1/3 c Pomegranate Balsamic Vinegar of Modena

1/4 c olive oil

1 1/2 - 2 Tbsp Rustic Herb Seasoning

6 boneless pork loin chops (about 2 lbs)

Instructions:

1.  Combine first 3 ingredients in a gallon freezer bag.  Add pork; seal well and toss to coat.  Refrigerate several hours or up to overnight.

2.  Prepare grill to medium heat.  Remove pork chops from marinade; discard bag with marinade.

3.  Place pork on grill.  Grill, turning occasionally, until internal temperature reaches 155 degrees F on an instant-read food thermometer, about 10-15 minutes.

Makes 6 servings.

Serve with BBQ Coleslaw.

Make Ahead & Freeze:  Prepare step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Savory Pulled Pork Sandwiches

I'm not a sandwich person.  However, I can serve this over rice!  I love how Tastefully Simple makes dinner so easy!  If you don't like pork,  you can use chicken or beef.  Or how about the Magic Chicken!

Ingredients:

1 (2-3 lb) boneless pork shoulder roast, seasoned with salt & pepper
1 sm onion, sliced, optional 
1 red bell pepper, sliced, optional
1 jar Savory Wild Mushroom Slow-Cooker Sauce
6-8 hoagie buns, toasted
6-8 slices provolone cheese

Instructions:

1.  In a 3-qrt or larger slow cooker, combine roast, onions, peppers, if desired, and Savory Wild Mushroom Slow-Cooker Sauce.

2.  Cook on Low 8-10 hours or High 6-8 hours.  Remove roast from cooker; shred pork.  Place back in cooker and toss with sauce.

3.  Place shredded pork, peppers, and onions in toasted buns.  Top with cheese.  Serve with additional sauce for dipping, if desired.

Makes 6 servings.  Serve with a green salad.

Make Ahead & Freeze:  Combine step 1 ingredients in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Place in slow cooker and continue with step 2.

Bayou Bourbon Pork Stir-Fry - Fix it Fast Meal Collection #5

I love our Fix it Fast collection . . . great for those weekdays when I've been working 9 hours and have to come home to cook a meal.  Do you have days like that?  Well, this is perfect!.  You can substitute other meats for the pork.  You can use fresh vegetables instead of frozen.  I used Tastefully Simple's Garlic Pepper Seasoning instead of the salt & pepper and I used their Avocado Oil instead of the olive oil.


Ingredients:

2 Tbsp olive oil
1 1/2 lbs pork tenderloin, thinly sliced, seasoned with salt and pepper
1 Tbsp Onion Onion Seasoning
1 (16oz) pkg frozen California blend vegetables
1/2-3/4 C Bayou Bourbon Glaze, divided
3 C cooked white or brown rice
3 green onions, thinly sliced
1/2 c peanuts

Instructions:

1.  In large skillet, heat oil over medium-high heat; add pork and Onion Onion Seasoning.


2.  Stir-fry until no longer pink, about 4-5 minutes; remove from skillet.  Add vegetables to skillet; stir-fry 3-4 minutes or until crisp-tender.  Stir in 1/2 cup Bayou Bourbon Glaze and pork.  Simmer 3-5 minutes.

3.  Serve over rice; drizzle remaining 1/4 cup Bayou Bourbon Glaze over pork and rice, if desired.  Garnish with green onions and peanuts.

Makes 6 servings.  Serve with crusty bread.

Variation:  serve over cooked egg noodles.

Make Ahead & Freeze:  Combine step 1 ingredients in a gallon freezer bag.  Place Bayou Bourbon Glaze in a quart freezer bag.  Seal well, label and freeze with vegetables.  Thaw completely, leaving frozen vegetables in freezer until ready to use.  Continue with step 2.