~Flatbread Pizza~

The last slice of Grilled Pork Tenderloin Flatbread Pizza!

You are planning on Flatbread Pizza for dinner.  Pork Tenderloin was grilled last night & there are a few slices remaining.  A Green Pepper & Zucchini are in the fridge.  Ricotta Cheese & shredded Cheese are quickly found there, too.  Oh wait, the Zucchini is not fit to be used.  Need to toss it!  There is a change of plans!  No, not take out!  A quick glance in the fridge & a ripened Pear is just waiting. 

You guessed it.  This was going on last night.  Plan B was that the Green Pepper & Pear were sliced/ roasted & placed on the Flatbreads.  We enjoyed another variety of Flatbread Pizza! 

While you are roasting the Green Pepper & Pear, get the other ingredients ready.  Before you know it, it will be time to toast the Flatbreads for 2 Minutes in the oven.  Then, the ingredients are placed on top & you will be ready to place them in the oven.

These are so delicious!  They are also quick & easy to prepare.  For 2 servings, I use 3 Flatbreads.  The Ricotta Cheese is always spread on the toasted Flatbreads, first.  Then roasted veggies (fruit) & grilled Pork or Chicken.  Diluted BBQ sauce that's drizzled on top gives it extra flavor.  Then, sprinkle on the shredded Cheese!  Bake for 5 Minutes.
  
***Roasting Veggies:  Rinse Green Pepper & Pear under cold running water, pat dry.  Cut the Pepper into strips.  Then, cut the Pear into strips about 3/4" wide.  After coating with baking & sauteing Olive Oil, Garlic Powder, Basil & Oregano, roast in a 450°F oven for 15 minutes.

Grilled Pork Tenderloin Flatbreads
     For 2 Servings

Ingredients:
Flatbreads- I use 3.
Roasted Green Pepper & Pear strips
1/4 Cup Ricotta Cheese (can be fat free) for each Flatbread. 
Grilled Pork Tenderloin- cut into chunks
4 teaspoons BBQ Sauce
1 teaspoon water
Shredded Cheese- desired amount

Method:

1. Place (3) Flatbreads in a large cookie pan & bake in a 375°F Oven for 2 Minutes. Remove from oven. 
2. Spread about 1/4 Cup Ricotta Cheese on each.  (I use Fat Free.)
3. Place roasted Green Pepper & Pear strips on Flatbreads.
4. Add Grilled Pork Tenderloin that's cut into chunks.
5. In a small cup combine 1 teaspoon water with 4 teaspoons BBQ Sauce.
6. Drizzle BBQ Sauce mixture over Flatbreads. 
7. Sprinkle desired amount of Shredded Cheese on top.
8. Bake for 5 Minutes at 375°F.
9. Remove from oven.
10. Cut each Flatbread Pizza on a diagonal, into 3 pieces.
11. Cover & refrigerate any leftovers. 

Last night one slice remained after dinner.  It was also the slice that contained the least amount of ingredients.  No problem.  It was part of my husband's lunch today.

Enjoy!
Yummy!

              

Grilled Pork Tenderloin

~May 2016~

Sometimes there's just no foodie photo!  What??!!  You may think- no foodie photo.  That is true- no foodie photo.  Dinner happened so quickly.  Instead, here's a photo taken from our driveway.  Spring is here in great splendor with flowering bushes & colorful leaves popping out! 

Today was a sunny warm day & our thermometer read 80°F.  Such comfy weather!  Definitely grilling time!  A 1 Lb. Pork Tenderloin had been purchased yesterday & an opened bottle of BBQ sauce was in the fridge.  Dinner was quick & easy & yummy.  Bowties n Cheese, a fruit salad & slices of tender, moist, yummy grilled Pork Tenderloin.

I like Pork cooked well done (no pink), so this method of grilling a 1 Lb. piece works so well for me.

Grilled Pork Tenderloin

Ingredients:
1 Lb. Pork Tenderloin
1/3 Cup BBQ Sauce

Method:

1. Heat Grill.
2. Rinse Pork Tenderloin under cold running water.
3. Place on a large platter.
4. Pour about 1/3 Cup BBQ Sauce on top.
5. Turn Pork Tenderloin over until totally coated with Sauce.
6. Grill on one side for 14 Minutes.
7. Using grilling tongs, turn Tenderloin over & grill other side until done.  With our grill a Medium Heat for total of 27- 29 Minutes.
8. Remove from Grill & place on a clean plate.
9. Let sit for 5 Minutes.
10. Cut into slices on diagonal & serve.

While the Pork Tenderloin was grilling, the Pasta was cooking & the salad was prepared.  Quickly dinner was ready.  It was after dinner I realized there was no foodie photo to share.

Enjoy!
Yummy!

        

Baked Pork Tenderloin with Roasted Carrots

Roasted Carrots

So often in the evening while the oven is preheating for that 20 minutes, everything is prepped.  Just before the "NBC Nightly News" starts, the oven door is opened and our dinner is placed inside.  Definitely a fave during the colder months is Baked Pork Tenderloin with Roasted Carrots.  The meat is placed in the center of a large foil lined (sprayed with PAM) cookie pan.  Then, Olive Oil/Herb coated Carrots are placed around the Pork Tenderloin.  They are baked/roasted together!  Easy + Yummy!   

When my local grocery store Big Y has a Pork Tenderloin special of "Buy 1 Get 1 Free", this is always  one dinner we enjoy.  While baking, the Pork Tenderloin rests on 2-3 Bay Leaves and is covered with a sprinkling of Oregano + Rosemary Leaves.  Delicious!  Couple that with Roasted Carrots and the aromas from our kitchen beckon us to dinner after we learn the news of the day.

Roasted Carrots

1. Line a large cookie pan with foil.
2. Spray with PAM.
3. Rinse Carrots in cold water.
4. Place Carrots in a Gallon sized Ziploc Freezer bag that contains 3 Tablespoons Olive Oil, 1/4 teaspoon each of Basil, Oregano, Garlic Powder and also Black Pepper and coat.
5. Place coated Carrots on outer sides of foil lined cookie pan. Tongs work well to place coated Carrots on pan.  No sticky fingers.

Pork Tenderloin - about 1 and 1/4 lbs.

1. Place 2-3 Bay Leaves in center of cookie pan where Tenderloin will be placed.
2. Rinse Tenderloin in cold water.
3. Place Tenderloin on Bay Leaves.
4. Drizzle about 1-2 teaspoons Olive Oil on top of Tenderloin.
5. Sprinkle 1/4 teaspoon Oregano on Tenderloin.
6. Sprinkle 1 teaspoon Rosemary Leaves on Tenderloin.

Bake the Pork Tenderloin + the Carrots in 425°F oven for 40 minutes. 

After removing from oven, cover with foil and let sit/rest for 5 minutes.  Then, remove Pork Tenderloin and cut into slices.  The roasted colorful Carrots are a delicious veggie bursting with flavor.

Sometimes, Easy Cheesy Noodles round out this yummy colorful dinner! Mmmmm!  I also enjoy a little Mustard as a dipping sauce for pieces of sliced Pork Tenderloin!  Do you like mustard?

Enjoy!
Yummy!

       

Shredded Pork Rolls – Yum!

After having a yearn for and then making Cole Slaw, it brought back memories. A few years ago my family stopped in The Village Smokehouse in Brookline, MA (near Boston). My sons had Pulled Pork Sandwiches and Cole Slaw. Pulled Pork was new to me and it looked so good served on a bun. The aroma was great!

After returning home I located a recipe on-line that Sara Moulton had presented on her cooking show. Now, Sara Moulton has introduced me to some good recipes! After making her Shredded Pork I knew that I would surprise my sons!

The next time my younger son was home for a mini vacation, I made Sara’s recipe. On the afternoon he headed back to the city, we had Shredded Pork topped with a dollop of Sour Cream on a Water Roll. It was easy and it tasted so good before we got in our car and headed south for the train station. This became a tradition - the best!

Below is Sara Moulton’s recipe that my family has enjoyed now for many years. I use Garlic Powder and Dehydrated Onions, so I combine Step #1 and Step #2 and omit the Olive Oil.

Shredded Pork – Sara Moulton

Ingredients
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
2 tablespoons cider vinegar
1/4 cup ketchup
2 tablespoons ketchup-style chili sauce
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce
3/4 cup water
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (12-ounce) pork tenderloin, halved crosswise – ( I also cut in large chunks.)

Directions
1. Cook onion and garlic in oil in a 3 to 4-quart heavy pot over moderate heat, stirring, until golden, about 8 minutes.
2. Stir in remaining ingredients except pork, and simmer, covered, 10 minutes.
3. Add pork and simmer, covered, turning occasionally, until tender, about 45 minutes.
4. Transfer pork with tongs to a cutting board.
5. When pork is cool enough to handle, shred lengthwise with your fingers or 2 forks and add to sauce. Simmer, stirring, just until pork is heated through.
6. Serve on a Water Roll topped with Sour Cream.

Have you ever tried it? When everything is in the pot simmering, your kitchen will smell so good! An extra napkin or two is needed, but it is worth it! We will be enjoying this before the Super Bowl! I already made the Cole Slaw!

Enjoy!

Yummy!

Autumn is Around the Corner!

Yes, we are enjoying the crisp September mornings here in New England! Before the blink of an eye, Autumn will arrive. Yesterday, the afternoon sun felt good, so it was an invitation to use our outdoor grill while making dinner. Grilled Pork Tenderloin – ahhh yummy! While the Pork Tenderloin was grilling, the Easy Cheesy Noodles were on their way. Cut Cantaloupe was already in our fridge. Our dinner was easy to prepare and tasted sooo good!

Grilled Pork Tenderloin

(1) Pork Tenderloin (about 1 and 1/3 lbs.)

1 – 2 Tbsp. Olive Oil

Black Pepper, Garlic Powder, Paprika, Oregano, Chili Powder, Sage

Method:
1. Pour Olive Oil on a large dish.
2. Now sprinkle the spices listed above on the Olive Oil. Use 2 – 3 shakes of jar or 1/8 tsp. of each, according to taste.
3. Rinse meat under cold running water.
4. Place on large dish with Spices and Olive Oil.
5. Turn meat over and coat with oil mixture on all sides and on ends.
6. After heating the outdoor grill, place the meat on the hot grill.
7. Grill about 25 – 30 Minutes (until cooked) turning over once.

Do you grill Pork Tenderloin? Have you tried Easy Cheesy Noodles? Both foods are family favorites in our home!

Yummy!
Enjoy!

Whenever I need to use a spice, I reach into my Spice Rack. My hubby built it to resemble a “shadow box”.

First Anniversary – Wow!

Today is February 16, 2009! There is an expression “time flies when you’re having fun”. It certainly does! One year ago today I posted my first entry (click on bolded words for link) on my A Tasty Thought by JG Blog.

How many of you have prepared Baked “Tempting Tenderloin” for dinner? Here in Western Massachusetts do you purchase the Pork Tenderloin when the Big Y has the Buy 1, Get 1 Special? I did one year ago and I continue to follow that habit these days.

Over the past year here in New England I have enjoyed sharing easy, delicious, favorite recipes with all of you from all over the world.

Happy Cooking and Stay Tuned!
JG

A Warm Kitchen & a Delicious Dinner!

Oh, it certainly is invigorating here in Western Massachusetts!!! Hats, gloves or mittens, boots and warm coats are worn every time we step outside of our homes. During this chilly weather I use my oven to prepare dinner whenever possible. A warm kitchen in the winter is the best! Tonight’s scrumptious dinner required a preheated 425°F oven. Only one pan was needed, because Baked “Tempting Tenderloin” and Zesty Carrots shared a large cookie pan. With the addition of microwaved “baked” potatoes and fat free sour cream, dinner was easy to prepare and tasted so good!

For the two recipes above, click on the bolded words and you will find printable recipe cards. ;-)

Preparing dinner took little time. After getting the cookie pan ready, the Pork Tenderloin was rinsed in cold water and placed in the center of the pan. I placed two Bay Leaves under the Pork, drizzled the Olive Oil on top and topped it with about 1 tsp. of dried Rosemary leaves. The prepared Carrots were placed around the pork. Then, the meat (1 and 1/4 lbs.) and vegetables (1 lb.) were baked for 45 minutes in a 425°F oven.

We never have any Zesty Carrots left after dinner. However, the two extra slices of Tempting Tenderloin will be cut into pieces at lunchtime tomorrow and placed in a Rosemary Flavored Wrap along with taco cheese for my husband to devour.

Do you purchase Pork Tenderloin, as I do, when your grocery store has the Buy One Get One Special? There are many ways to prepare it and the recipe above is one method that results is a very tasty dinner!

Yummy!!!

Re-Visited Dinners, So Good!

Sometimes after everyone has eaten dinner, a small portion of the delicious meal remains in the serving dish. That circumstance occurred two nights ago after we had enjoyed Pork Tenderloin and Veggies (click on link) for dinner. Last night a small portion of the Sauteed Combo (click on link) was left. Both of these foods had been placed in our fridge, so today, I knew that they would be used, but not sure how. The word – leftovers – just does not sound appetizing. And, it does not fit the description of the scrumptious, tasty, colorful meal that we enjoyed tonight! Ah, the Pork Tenderloin and Veggies were combined with the Sauteed Combo, 3 Tablespoons of Cold Water and reheated in microwave. They were served over a bed of prepared Bow Tie Pasta. A small sprinkling of Parmesan Cheese added more flavor and color! Easy, delicious and colorful!

It is always worthwhile to cover and refrigerate any portions of dinner that is not enjoyed at a meal! Those portions can make another great meal. They certainly did tonight. We enjoyed it! Yummy!

Is That Pork Tenderloin?

After enjoying a delicious Clam Roll at Wellfleet Harbor and a tender Lobster Roll in Orleans, it was time for me to return to my kitchen and remember where my pots and pans are located. Watching a Cape Cod Baseball League Game is now a great memory. Visiting the Cape (in MA) was fun and relaxing!

This afternoon my West Bend Slow Cooker was taken down from the shelf. All of the needed ingredients were placed in the non-stick container. While I was working on other tasks, Pork Tenderloin and Veggies was very slowly cooking itself. The preparation was easy and the meal was delicious!

1. A one-pound bag of peeled Carrots were rinsed and placed on the bottom of the Slow Cooker’s pot.
2. One Potato was washed and cut into chunks and placed on top.
3. Two Bay Leaves were added along with two shakes of Oregano, Basil and Garlic Powder.
4. A one and one-fourth pound piece of Pork Tenderloin was rinsed and then cut into one-inch chunks and placed on top of the vegetables.
5. Two shakes of Black Pepper and Parsley were sprinkled on top.
6. Two Tablespoons of Flour were blended with one 14-½ ounce Can of College Inn Light & Fat Free Chicken Broth and one teaspoon Worcestershire Sauce. This mixture was poured on top of all of the ingredients.
7. The Slow Cooker’s lid was placed on top.
8. The temperature setting was set. #5 High for 2 Hours. Then, after two hours, the temperature was turned down to #3 Medium for One Hour.

Our dinner was ready and my husband asked, “Is that Pork Tenderloin?” Yes, it certainly was. Pork Tenderloin and Veggies required very little preparation, smelled inviting and tasted YUMMY!

Definitely the WRAP!

A delicious change for lunch is a La Tortilla Factory (click on image)Tomato Basil Softwrap filled with either small pieces of leftover Tempting Tenderloin, shredded cheese and mustard or a wrap bursting with tuna packed in olive oil and shredded cheese. About one year ago while grocery shopping in our local Stop & Shop, packaged softwraps made by La Tortilla Factory were discovered in front of the Deli Counter. Keeping in mind that all too often packaged tortillas loose their soft texture after being filled and then microwaved, my husband & I decided to try this brand. We chose a package of softwraps that were prepared with Extra Virgin Olive Oil. Ahhh, La Tortilla Factory is the tortilla brand to purchase. The Extra Virgin Olive Oil Traditional, Tomato Basil or Rosemary Softwraps - we have tried all of them. In addition to the above fillings, ham or turkey with tomato and spinach make mouth-watering cold wraps. What a delicious lunch!!!

Tempting Tenderloin

It is time to use the outdoor grill in Western Massachusetts! Our outdoor thermometer reads 85° F. Snow shovels, snow blowers and boots have been replaced by short sleeves and shorts. Tempting Tenderloin will be served for dinner tonight. This Pork Tenderloin is easy to prepare and tastes delicious! Serve with a garden salad and a microwaved “baked potato”. Yummy!

Baked "Tempting Tenderloin"

Here is my latest recipe.... I always take advantage of Big Y's Buy 1- Get 1 promotion of pork tenderloin. Select about 1.3 lb pieces of the cryovac wrapped tenderloin with "good" expiration dates - that is dates that are two weeks into the future. One is baked today or tomorrow and the other is placed in the refrigerator to be used at least four days before the expiration date. Each tenderloin should feed a family of 4- with probably no leftovers. If there are any, the next day my husband enjoys any leftover pieces in a wrap combined with taco cheese.

Click to enlarge image