Sunday, December 29, 2013

Pork Infrared Tenderloin

Well mom got me this new Charbroil infrared oil less fryer/grille and I had to test it out.

I love pork and with New Years coming and myself being responsible for the main course in our New Years day dinner I had to make a trial run.  I got to give a little cred to Guy Feiri show that was on TV the other day as the recipe for the stuffed part came from him.  It consist of Garlic, Rosemary, Salt/Pepper and then mixed in some Pesto.  Cut the Pork open and then slathered it in the middle.  Close it and then put in a baking dish big enough to hold the 5 LB Pork Tenderloin and then throw in a Cup or so of white wine and then about a cup or so of Chicken Stock. I marinated it overnight and then I flipped it over once I got up the next morning.  About an hour before getting the pork ready to go on the grill I cut the pork in half. I tied it up with some butcher string I covered one half with course ground pepper and salt and on the other half I covered it with pesto. 

5 garlic cloves
Rosemary (2 or 3 stalks/branches)
Salt (tablespoon)
Ground Pepper (table spoon)
Oil (Olive or Grapeseed) Enough to mix everything up
Pesto... Half of a small jar

Cup or so of white wine
Cup or so of chicken stock

This cooked for about 2 hours in the infrared (between 160/170 on the thermometer) and then came out and I let it rest for 10/15 minutes. Cut and ate and I have to say it was pretty dang good.  I preferred the Pesto outside but my friend who came over seemed to be indifferent as they both had good flavors. 

While Luke worked on the pork tenderloin, I was in charge of the side dishes and the dessert.  I'll tell you about the dessert later this week.  ;)  One of the side dishes was green beans, but I decided to change the green beans up a little bit.  I brought 2 pounds of fresh green beans up to a boil, then drained them and soaked them in ice water.  Once cooled, I sautéed the green beans and sliced about 6 white mushrooms in extra virgin olive oil.  While the green beans and mushrooms were sautéing, I whisked a Dijon concoction together.  Once the green beans and mushrooms were tender, I drizzled the Dijon mixture over the green beans and mushrooms and tossed them together in the pan.

2 lbs. fresh green beans
6 white mushrooms (sliced)
3 tablespoons Dijon mustard
1 tablespoon white wine vinegar
1/2 cup extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Sunday, December 15, 2013


Thank you for visiting our blog!  We look forward to sharing our recipes with you!  Our plan is to share a variety of recipes with you.  Luke and I both love to cook and I also love to bake which works out great for Luke and his sweet tooth! ;)

Even though we're both from the South, Luke and I were exposed to very different foods when we were growing up.  He grew up eating traditional Southern foods but I didn't.  One of my grandmothers is British so she didn't cook traditional Southern food and my other grandmother is from the Ohio/Kentucky area so she doesn't cook traditional Southern food either. 

Luke grew up eating country fried steak, cornbread dressing (or dressin') with giblet gravy, and candied yams.  I had never eaten any of those foods before Luke came into my life.  I have to say I hated the country fried steak and the giblet gravy grossed me out a little, but I love, I mean LOVE the candied yams!!!

About a year and a half ago, I decided to change my eating habits.  I decided I no longer wanted to eat meat.  I told Luke I'd eventually eat fish again but I wanted to go without any meat for about a year.  As promised, I started eating fish again a few months ago, but I only eat fish or shellfish once a week (usually on Sundays).  Luke and I cook together every Sunday evening.  We turn on some music, have a drink and enjoy each other's company while we cook.  I look forward to this time every week.  Life gets so busy during the week that we don't have a lot of time to just enjoy each other.  For all you couples out there, I highly recommend you take the time to cook with each other and just have fun!!

For now, I'll leave you with a quick and yummy treat for you to try.  They're called Snowballs.  I wish I could claim this particular recipe but it's one I learned from my mom.  She's been making these for as long as I can remember, and they couldn't be easier to make!

All you need is a 1 lb. package of Almond Bark, creamy peanut butter, Rice Krispies and mini marshmallows.

First you melt the Almond Bark in a microwave safe bowl for about 2 minutes (check on it after a minute and stir).  Once it's melted, stir in 3 tablespoons of peanut butter.  Then pour 3 cups of Rice Krispies and 3 cups of mini marshmallows into the mixture. 


Once it's all incorporated, dollop about 2 tablespoons per snowball onto wax paper.

Once the snowballs are set, they're ready to eat!

I hope you enjoy!!! :)  



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