MORNING EVERYONE
Today is our grandson Eastons 1st Birthday...oh how time flys... Looking forward to giving him his gift will post some pictures in a couple of days of just how cute he is... Working this morning and then starting to get orders in order as it is fair time and a busy time for me... Wow I must say that this postal mail stoppage for 2 weeks has sure put havic in getting money out and getting money in...
HONEY LIME
PORK CHOPS
Ingredients
1 pound pork tenderloin (or 4 thick pork chops)
1 pound pork tenderloin (or 4 thick pork chops)
1/2 cup lime juice
zest from 1 lime
1/4 cup honey
1/2 tablespoon kosher salt
1/2 teaspoon garlic powder
1 chipotle chile in adobo sauce, chopped
1/2 tablespoon adobo sauce
Canola oil
Chopped cilantro
Method
1. Place tenderloin in a large ziplock bag or other container to marinate.
2. In a bowl, combine lime juice, zest, honey, salt, and garlic powder.
3. Stir to combine, then pour half over tenderloin, reserving half for sauce.
4. Add chipotle and adobo sauce to tenderloin. Seal and marinate in the refrigerator at least 2 hours, preferably overnight.(much better overnight)
5. About 30 minutes before you are ready to cook, remove pork from refrigerator and allow to come to room temperature.
6. Preheat oven to 425°F. In a heavy, oven-proof skillet, heat enough oil to coat overbottom of pan
7. Remove tenderloin from marinade and sear in hot skillet on all sides.
8. Place the skillet in the oven and roast tenderloin for about 15 minutes.
9. Check temperature with an instant read thermometer. Remove pork from the oven at approximately 140 to 145 degrees, then cover pork in skillet with foil. Let rest on the counter for 5 to 10 minutes or until temperature rises to 150 degrees.
10. Remove pork to a cutting board and slice into 1-inch medallions.
11. Pour reserved lime juice mixture into skillet with meat juices and heat on high. Allow sauce to reduce and thicken slightly, then pour over sliced pork.
12. Garnish with freshly chopped cilantro.
zest from 1 lime
1/4 cup honey
1/2 tablespoon kosher salt
1/2 teaspoon garlic powder
1 chipotle chile in adobo sauce, chopped
1/2 tablespoon adobo sauce
Canola oil
Chopped cilantro
Method
1. Place tenderloin in a large ziplock bag or other container to marinate.
2. In a bowl, combine lime juice, zest, honey, salt, and garlic powder.
3. Stir to combine, then pour half over tenderloin, reserving half for sauce.
4. Add chipotle and adobo sauce to tenderloin. Seal and marinate in the refrigerator at least 2 hours, preferably overnight.(much better overnight)
5. About 30 minutes before you are ready to cook, remove pork from refrigerator and allow to come to room temperature.
6. Preheat oven to 425°F. In a heavy, oven-proof skillet, heat enough oil to coat overbottom of pan
7. Remove tenderloin from marinade and sear in hot skillet on all sides.
8. Place the skillet in the oven and roast tenderloin for about 15 minutes.
9. Check temperature with an instant read thermometer. Remove pork from the oven at approximately 140 to 145 degrees, then cover pork in skillet with foil. Let rest on the counter for 5 to 10 minutes or until temperature rises to 150 degrees.
10. Remove pork to a cutting board and slice into 1-inch medallions.
11. Pour reserved lime juice mixture into skillet with meat juices and heat on high. Allow sauce to reduce and thicken slightly, then pour over sliced pork.
12. Garnish with freshly chopped cilantro.
This is also done great on the barbacue
THRIFTY THURSDAY
One thing that I hate paying for is sauces in jars... They cost so much money when it is easy to make your own... Well maybe not if you get them on a great sale and stock up but if not then here is one of my favorite homemade sauces... Grumpy is a tomato based man not a cream based man so I do not make this as much as what I used to but I found it in my recipe box a couple of days ago so I thought I would post it today...
HOMEMADE ALFREDO SAUCE
1/2 cup butter
1 (8 oz) package of cream cheese
2 tsp garlic powder
2 cups milk
6 oz. Parmesan cheese
1/8 tsp ground pepper
Melt butter in a medium sauce pan over medium heat. Add cream cheese and garlic powder and stir until smooth. Add milk a little at a time, whisking to smooth out lumps. Stir in Parmesan cheese and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly. Add more milk to thin if sauce gets to thick. Pour on your pasta and enjoy!
Cheers
Granny
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