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"Get in my Belly" Good Food


Ranch Pork Chops with Potatoes and Green Beans

Ingredients

6 (1-inch-thick) bone-in pork chops
¼ cup olive oil 1 (1-oz) pouch Ranch salad dressing mix
1 Tbsp bottled minced garlic
½ tsp salt
1 tsp pepper
1½ lb petite red potatoes, quartered
1 lb green beans, trimmed and cut into 1-inch pieces

Directions

Preheat oven to 400°.

Place pork chops on a foil-lined, greased baking sheet.

Whisk together oil, dressing mix, garlic, salt and pepper in a large bowl. Add potatoes and green bans, tossing to coat. Arrange vegetables around pork. Brush any remaining dressing mixture over pork chops.

Bake 20 to 25 minutes or until a thermometer inserted in thickest portion of pork registers 140°F.


Tuscan Pork Tenderloin

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Photo courtesy of Cybele Pascal

Ingredients

3/4 tsp. dried crushed rosemary
3/4 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
2 tsp bottled minced garlic
1-1/2 lb. pork tenderloin
2 Tbsp olive oil

Directions

Preheat oven to 425 degrees.

Combine rosemary, oregano, salt, pepper and garlic; rub all over pork.

Heat oil in a large ovenproof skillet over medium-high heat.  Add pork, and cook until browned on all sides.

Transfer skillet to oven.  Bake 15 minutes or until a meat thermometer registers 145 F.

Let stand 3 minutes before slicing.


Sweet & Smoky Pork Tenderloin with Pineapple and Peppers

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Photo credit: Chris Court; Food stylist: Justine Poole; Prop stylist: Lucy Tweed

INGREDIENTS

2 red peppers, each cut into 8 pieces
2 small red onions, cut into 1/2-inch thick wedges
1/2 pineapple, cored and cut into 1-inch chunks
3 tbsp. olive oil
1/4 c. Ketchup
1 tbsp. honey
1/4 tsp. chipotle chili powder
2 small pork tenderloins (about 3/4 pound each)
kosher salt
Pepper
1 tbsp. fresh lime juice (from 1/2 lime)
1/2 c. cilantro

DIRECTIONS

Heat oven to 425 degrees F. On a rimmed baking sheet, toss the peppers, onions and pineapple with 2 tablespoons oil. Transfer half of the vegetable mixture to a second rimmed baking sheet and roast for 10 minutes.

Meanwhile, in a small bowl, combine the ketchup, honey, and chili powder; set aside. Heat the remaining tablespoon oil in a large skillet over medium-high heat. Season the pork with 1/4 teaspoon each salt and pepper and cook, turning occasionally, until browned on all sides, 6 to 8 minutes total.

Nestle the pork among the vegetables. Spoon half the ketchup mixture (about 1 tablespoon) over the pork and roast until an instant-read thermometer registers 145 degrees F, 15 to 18 minutes. Transfer the pork to a cutting board and spoon the remaining ketchup mixture over the top. Let rest at least 5 minutes before slicing.

Toss the vegetables with the lime juice and cilantro and serve with the pork.

Recipe @ Woman’s Day


Pork Tenderloin with Summer Succotash

INGREDIENTS

2 tbsp. olive oil
1 pork tenderloin
1½ tsp. chili powder
Kosher salt and pepper
1 onion
2 clove garlic
1 red bell pepper
1 package frozen lima beans
1 c. fresh corn kernels (from 1 ear)
1 tbsp. red-wine or sherry vinegar

DIRECTIONS

Heat oven to 400°F. Heat 1 Tbsp of the oil in a large skillet over medium-high heat. Season the pork with the chili powder, 1/2 tsp salt and 1/4 tsp pepper. Cook, turning occasionally, until browned, 6 to 8 minutes.

Transfer the pork to a baking sheet and roast until a thermometer registers 145°F, 12 to 14 minutes. Transfer the pork to a cutting board and let rest for at least 5 minutes before slicing.

Meanwhile, wipe out the skillet and heat the remaining Tbsp oil over medium heat. Add the onion, garlic, bell pepper, 1/2 tsp salt and 1/4 tsp pepper, and cook, stirring occasionally, until tender, 6 to 8 minutes.

Add the lima beans and corn and cook, stirring occasionally, until heated through, about 3 minutes. Remove from heat and stir in the vinegar. Serve with the pork.

recipe from Woman’s Day


Creamy Pork Chops

Olive Oil
1/4 cup flour
1/2 teaspoon seasoning salt
4 boneless pork chops
1 can Cream of Mushroom soup
Handful of baby carrots

Heat oil in skillet.

Combine flour and seasoning salt in a Ziplock bag.  Place one chop at a time in bag and shake to coat.  After coated, place chops in oil and brown on both sides.

Pour soup over the top of the chops, top with carrots and salt and pepper to taste. Cover and simmer about 20 minutes until meat reaches 165 degrees F. and carrots are crisp tender.


Amazing Pork Tenderloin

This recipe is amazing, and one of my frequent go-to’s.

2-3 pork tenderloins

Marinade

1 1/4 cups vegetable oil
3/4 cup soy sauce
1/4 cup Worcestershire sauce
2 Tablespoons dry mustard
1 Tablespoon pepper (preferably fresh ground)
1/2 cup red wine vinegar
1 1/2 Tablespoons parsley
1/3 cup lemon juice
2 cloves minced garlic

8 ounces sliced fresh mushrooms (optional)

Blend marinade ingredients in a blender.  Reserve 1 cup in a separate bowl.  Pour over tenderloins and marinate for 3 to 4 hours. (We have let it marinade overnight before and still delicious!)

Grill pork on the bbq at medium heat for about 20 minutes, turning and basting occasionally.

Add mushrooms to reserved marinade and heat.

Slice tenderloins and pour marinade over the top to serve.