BBQ Pork Tenderloin with Caramelized Onions On Masa Cakes

Yesterday, I had a craving for BBQ pulled pork and corn bread. I am the type of person that when I get a craving, I must have whatever it is immediately, or else. Fortunately for me, I am usually able to make whatever it is when the craving hits. That wasn't the case this time. I didn't have time to properly prepare pulled pork in the short amount of time between work and dinner, and I was too impatient to wait until the weekend, so I decided to improvise.

This dish was not quite the same, but it fulfilled my craving, so that makes it a success in my book!

1 pork tenderloin

1 cup gluten-free BBQ sauce (I used Sweet Baby Ray's)

1/2 cup sliced onions

2 cloves garlic

1 cup masa

1 1/2 cup water

1/3 cup shredded cheddar cheese

4 tbsp oil

salt and pepper 

Marinate tenderloin in BBQ for at least an hour prior to cooking. 

Preheat oven to 350 degrees. Place BBQ marinated tenderloin in a baking dish, and cook in oven for 30-35 minutes.

Meanwhile, combine masa, water, cheese, salt and pepper, blending until dough forms. 

In a frying pan, heat 2 tbsp oil, until sizzling. Add masa dough, (using about 1/3 of a cup of dough, formed into flat circles) and fry, until both sides are golden, approx 3-4 minutes per side. 

Once tenderloin is cooked, remove from oven and cover tightly with aluminum foil, and allow to rest for 5-10 minutes.

Meanwhile, heat remaining 2 tbsp oil, and once hot, add onions, and stir continuously until onions are softened, and beginning to brown. 

Slice pork, and place on top of masa cakes, and top with onions, and addition BBQ sauce (optional).

Enjoy!

Pupusas

When David and I first moved to the city we found a Salvadorian restaurant. It was the first restaurant we ate at after we moved, and it was kind of our special place. I can't remember the name of it anymore, but I remember where it is!

When we lived in our old neighborhood we frequented that restaurant. Every time we went in we noticed that almost everyone was eating what looked like a stuffed corn cake. One day we asked the server about them, and she told us that they are pupusas. They are a corn cake, traditionally stuffed with pork, cheese, or beans, and she described that as El Salvador's equivalent of a cheeseburger.

We decided to order them, and I am so glad we did. They were incredible. They were soft, warm, and so savory.

I was so happy when I learned that they are pretty easy to make at home. They were so good that David and I had them three times in two day!

2 cups Masa (a type of corn flour)
2 1/3 cups water
1/4 cup oil for frying

For filling:
you can stuff these with whatever ingredients you chose. I chose spicy refried beans, and cheese. You can do chicken, cheese, beef, beef, pork, etc. This recipe makes about 8 pupusas, and you need about one cup of filling. It helps to mix the filling before stuffing, otherwise it can get messier than it it already is!

Combine Masa and water, kneading until dough forms. Meanwhile, heat oil in a frying pan over medium heat. Take about 1/4 cup amounts of dough and form a ball. Use them to press a dent in dough ball to form a cup like shape. Fill with filling mixture, and close dough around the top to seal, and press flat.

Put into frying pan, and fry, flipping occasionally, until pupusa is golden brown. Remove from heat.

I topped mine with sour cream, salsa and queso fresco, but you can choose your own toppings. Enjoy!

Pork Chops with Apple Chutney

Because NYC still dealing with the aftermath of Hurricane Sandy, my husband and I have been off work all week. The subways have only just started running again, and there are still a lot of places shut down. As a result, we are starting to go a little stir crazy. I feel very lucky that we were not really affected, but David and I are so tired of being cooped up that we have started running errands just to get out of the house.

I haven't been cooking much, since we have TONS of leftovers from our party, but today, we stopped into the local butcher's shop, and could not resist buying these magnificent boneless pork chops. They were thick cut, and we couldn't pass them up.

4 boneless pork chops
2 apples, cored, peeled, and diced
1 small white onion, diced
1/4 cup apple cider vinegar
1/4 cup chopped raisins
1/4 tsp dry mustard
1/2 tsp ground ginger
Pinch cayenne pepper
salt and pepper to taste
1 tbsp olive oil

Preheat oven to 400 degrees.

In a saucepan over medium heat, heat olive oil. Add onions sauteing until soft, about 2-3 min. Add apples, vinegar, raisins and spices, cooking until apples soften, about 3-4 more minutes. Remove from heat.

Meanwhile, heat oven proof skillet on stovetop over medium heat. Season pork chops with salt and pepper, and add to skillet, browning chops on both sides, approx 2-3 minutes a side. Remove skillet from stovetop, and put in oven, baking for an additional 5-6 minutes.

Remove chops from oven, top with chutney, and enjoy!

Pork and Lemongrass Meatballs with Carrot Ginger Slaw

A few days ago I had a mini food related melt down. I am still learning to adjust to a completely gluten-free diet, and I had a huge moment of sadness about all the things I cannot eat anymore. I really wanted some dumplings, and crispy spring rolls, but I didn't want to make them, and none of my local Asian restaurants are gluten free. Woe is me...

The next day I decided that I would turn dumpling filling into meatballs, and I was going to try to track down some rice paper rolls, for spring rolls. I never did find them, so I quickly came up with a carrot side dish. This really hit the spot, and took away my self pity!

For Meatballs:
1 package ground pork
1 bundle green onion, chopped
4 cloves of garlic
1 stalk lemongrass, or 1 tbsp lemongrass paste
Zest from 1 lemon
2 tbsp Asian fish sauce
2 tbsp corn starch

Dipping Sauce:
1/4 cup gluten-free soy sauce
1/4 cup rice vinegar
1 tsp sesame oil
1 pinch red pepper flakes

For Carrot Ginger Slaw:
1 small bag shredded carrots
3 tbsp rice vinegar
1 tbsp fresh ginger, finely minced
1 tbsp soy sauce

Preheat oven to 425.

In a bowl, Combine all ingredients for meatballs. stirring, until mixture is evenly blended. Form meatballs using about 2 tbsp of meat mixture. Place in a baking dish. Bake for 12-16 minutes, flipping meatballs after 6-8 minutes.

Meanwhile, combine all ingredients for dipping sauce, stirring to blend.

For carrot ginger slaw, combine all ingredients, stirring to blend.

Serve meatballs over carrot ginger slaw, and enjoy!

Ground Pork with Dijon Mustard, Zucchini, and Tomatoes

This recipe makes a perfect lunch for me. My husband is a strange eater, he will eat a raw egg, but won't eat a tomato because he hates the texture. It makes no sense to me. He also hates zucchini, so I mostly only use these ingredients when he is not going to around. I sometimes don't mind having dinner alone, because it means that I can have whatever my little heart desires!

1 pack ground pork
1 zucchini, chopped
1 tomato, chopped
1 tbsp whole grain mustard
1 1/2 tbsp Dijon mustard
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste

In a frying pan over medium heat, combine all ingredients, stirring until blended. Cook, stirring occasionally, until vegetables are soft, and pork is browned.

Slow Cooked Pork Tenderloin with Cabbage

It has been a very busy few days around here. I have had a lot of meetings, errands, a job interview, and work events for my husband. Its days like this when I love my crockpot. It is so nice to not have to worry about making dinner when I get home at 9 o'clock. I use my crockpot all the time when I know it's going to be a long day, I can have a hot, comforting meal all ready to go when I come home. It's the best!

This meal is similar to something my mom used to make all the time when I was growing up. She used sauerkraut instead of cabbage, but David HATES sauerkraut, so I made the substitution so he would eat it.   

2 pork tenderloins
2 cups potatoes, chopped
1/2 onion, sliced
2 cups gluten-free chicken broth
1/4 head of cabbage, shredded
6 cloves of garlic
1 tbsp apple cider vinegar
2 tbsp Dijon mustard
1 tbsp whole grain mustard
salt and pepper to taste

In Crockpot, combine all ingredients. Cook on low for 6-8 hours, until pork is tender enough to be pulled apart with a fork.

Roasted Pork Tenderloin with Dijon Mustard Sauce

I often find that people are surprised that I can cook. I was never a domestic type girl, and used to always say that I would marry a man who cooked so that I never had to. I gradually learned to love it, and now, I cannot imagine not doing it.

Tonight, I was catching up with an old friend, and was telling her about this blog. She googled it, expressed some surprise about how good the food looked, and then informed me that she had no idea I cooked. I laughed, and later remembered something. I used to make her fried potatoes, back when we were 15, and she LOVED them!

I also want to wish her congratulations on her upcoming wedding, and Katie, I cannot wait to see you again!

None of that had anything to do with dinner, I quickly came up with a recipe, and it turned out amazing! I have realized that I have so many sauces and condiments in my fridge that there is no room for anything else. So I made a pork tenderloin using up some sauces from almost empty jars in my fridge.

1 pork tenderloin
1/4 cup Greek yogurt
1/8 cup Dijon mustard
2 tbsp whole grain mustard
1 tsp Worcestershire sauce
1 tsp horseradish

In a bowl, combine yogurt, Dijon mustard, grain mustard, Worcestershire sauce,and horseradish, stirring until blended.  Use sauce to marinate tenderloin for 1+ hours.

Preheat oven to 350 degrees. Place tenderloin in a baking dish, and cook for 30 min, or until medium. (40 for medium well, 45 for well).

Remove from oven, and cover tightly with aluminum foil, and let sit for 5 - 10 minutes. Slice and enjoy! 

Spicy Ground Pork With Hot and Sour Cabbage

Today was a pretty bad day. It didn't start bad, but slowly degraded as it went on, culminating in  2 hour long call to UPS customer service, during which I locked myself out of my apartment. I usually have dinner ready by the time David comes home from work, but I was so frustrated today I didn't make anything.

David was starving by the time he came from work, and he requested that I make my spicy Thai chili meatballs. I agreed, and we went to the store, where I forgot to purchase half of the ingredients I needed for dinner, but I made some adjustments, and was back on track. Until, I went to roll over the meatballs, and they fell apart. In that moment, a whole new dish was born!

For pork:
1 pack ground pork
1 egg
2 tbsp sweet Thai chili sauce
1/4 cup sliced green onions
Sriracha to taste

For cabbage:
1 1/2 cups shredded cabbage
3 tbsp rice vinegar
1 tbsp soy sauce
1/4 tsp ginger
1 tsp minced garlic
1/2 tsp red pepper flakes

For sauce:
1/4 cup sweet Thai Chili sauce
2 tbsp Greek yogurt
Sriracha  to taste

Mix all but green onion in a skillet over medium heat until browned. Stir in green onions.

Meanwhile, mix rice vinegar, soy sauce, ginger and garlic. Pour over cabbage and toss.

In a small bowl mix chili sauce, yogurt, and Sriracha.

Fill a bowl about halfway with cabbage mixture. Top with ground pork, and drizzle with sauce.

Enjoy!