Pork Tenderloin Sandwiches

Pork Tenderloin Sandwiches

 

When the kids were younger, and I was the carpool driver and room mom and housekeeper and cook, among many other things, I relied on easy, quick dinner meals. My kids liked food that could be eaten with their hands. Chicken Fingers, hot dogs, and sandwiches were always a hit around our house.

This fantastic pork tenderloin sandwich will satisfy everyone in the household by offering a variety of toppings everyone can make the sandwich their own.

By pounding the pork thin, it cooks up fast. Therefore it cooks up fast. If necessary, cook two slices of meat at a time. Keep warm on a baking sheet in a 300ºF oven until all four are done. Add additional oil to the skillet if needed.

 

Pork Tenderloin Sandwiches
 
Author:
Serves: 4
 
Ingredients
  • 1 lb. pork tenderloin
  • ¼ c. all-purpose flour
  • ¼ tsp. garlic salt
  • ¼ tsp. ground black pepper
  • 1 egg, lightly beaten
  • 1 tbsp. milk
  • ½ c. seasoned fine dry bread crumbs
  • 2 tbsp. vegetable oil
  • 4 lg. hamburger buns or kaiser rolls, split and toasted
  • Optional: ketchup, mustard, tomato slices, onion slices, and/or dill pickle slices
Instructions
  1. Trim fat from meat. cut meat crosswise into four slices. Place each slice between two pieces or plastic wrap. Using the flat side of a meat mallet, pound meat lightly until about ¼-inch thick. Remove plastic wrap.
  2. In a shallow dish stir together flour, garlic salt, and pepper. In another shallow dish combine egg and milk. Place bread crumbs in a third shallow dish. Dip meat into flour mixture to coat. Dip into egg mixture, then into bread crumbs, turning to coat.
  3. In a large cast-iron or other heavy skillet heat oil over medium heat. Add meat; cook for 6 to 8 minutes or until meat is slightly pink in center, turning once.
  4. Serve meat in buns with toppings of choice.

 

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Mexican Seasoning Blend

Mexican Seasoning Blend 2

We recently moved Savannah home again. She will be doing an internship in January, and it was impossible to find a six-month lease near the college. So, for six-months, she will make the daily drive to college.

I questioned how living together would be after she has been on her own for so long. I’m trying really hard to remember she’s not a child any longer. It is coming with some benefits also. She has become very independent…she doesn’t want me doing her laundry, and she has become an excellent cook!

Fajitas is a specialty of hers, and I am using every excuse I can think of to have her cook them often. Her secret is this awesome seasoning blend that she makes. I even seasoned a roast with it, and it was delicious.

Savannah does not have an exact measurement for the meat and veggies. To feed two people, she typically uses one to two boneless, skinless chicken breast, two green bell peppers, one large onion, and two to three Roma tomatoes.

Savannah seasons her meat with salt, pepper, paprika, and garlic powder. Then saute’s it in a little oil until done. She then removes the meat from the skillet to saute green bell peppers and onions. Once the veggies are tender, add chopped Roma tomatoes and a heaping tablespoon of the fabulous seasoning, plus the juice of half a lime. Add the meat back to the skillet, stirring to combine and serve.

Try this tasty Mexican seasoning blend on burgers or grilled meats for extra wonderful flavor!

 

Mexican Seasoning Blend
 
Author:
 
Ingredients
  • 2 tbsp. brown sugar
  • 1 tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. Mexican oregano
  • ½ tsp. ground black pepper
  • ½ tsp. chili powder
  • ¼ tsp. ground cinnamon
Instructions
  1. Mix all ingredients in a small bowl until combined. Store in a small jar.

 

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Honey Butter Pork Tenderloin

honey-butter-pork-tenderloin

In searching for easy recipes, I have decided I am a hoarder, a cookbook hoarder that is! I wish I would have counted the cookbooks I have in this house, but I have already taken a load to Goodwill.

I have always been a sucker for a cookbook. I tend to pick them up on trips, at flea markets, at Goodwill, and from anyone selling them for a cause. I should never be at a loss for what to cook!

Honey Butter Pork Tenderloin is a treasure that I found while cleaning out! This recipe has an excellent flavor and requires very few ingredients, very little preparation, and very little clean-up. With just five ingredients and one pan, you will have dinner on the table in no time flat!

A package of pork tenderloin typically comes with two small tenderloin strips, not to be confused with a pork loin.  I always pick up a few packages for the freezer when I find them on sale.  They are versatile and you can find several pork tenderloin recipes on NJSD.  I cook tenderloins to around 145°F to 150°F and they come out fork-tender every time.

Honey Butter Pork Tenderloin
 
Author:
 
Ingredients
  • 4 tbsp. butter
  • 2 tbsp. honey
  • 1.5-lb. pour tenderloin, trimmed
  • 1 tsp. Cajun seasoning
  • 1 tsp. ground black pepper
Instructions
  1. Preheat oven to 375° F. In an ovenproof skillet, heat the butter and honey over medium heat until melted. Dry the tenderloin with paper towels and sprinkle all sides with Cajun seasoning and black pepper. Brown each side of the tenderloin in the honey butter. Remove from the eye and lower the heat before returning the pan to the heat if the honey begins to burn.
  2. Place the pan in the oven, uncovered, and roast for 15 to 20 minutes, or until the meat reaches between 145°F and 150°F with a meat thermometer.
  3. Remove from the oven and cover with foil for 5 to 10 minutes.
  4. Slice tenderloin on a diagonal and serve.

 

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Creamy Chicken Enchiladas

creamy-chicken-enchiladas

 

5.0 from 1 reviews
Creamy Chicken Enchiladas
 
Author:
Serves: 4
 
Ingredients
  • 1 rotisserie chicken, skin removed and discarded, meat pulled from the bones and shredded
  • 1 (8-oz.) cream cheese, room temperature
  • 2 c. shredded Monterey Jack cheese, divided
  • 1 c. sour cream
  • 2 garlic cloves, minced
  • ½ tsp. kosher salt, plus extra for seasoning
  • 8 flour tortillas, (burrito-size)
  • 1 (16-oz.) jar Roasted Salsa Verde
  • Non-stick cooking spray
Instructions
  1. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
  2. Preheat oven to 400°F.
  3. In a large bowl, mix the shredded chicken, cream cheese, 1 c. Monterey Jack cheese, sour cream, garlic, and salt until thoroughly combined.
  4. Working on a large, flat surface, spread ¼ c. to ⅓ c. chicken mixture down the center of each tortilla. Roll up each tortilla to seal and place it in the baking dish seam-side down. When all of the tortillas have been filled and placed in the dish, cover them evenly with the salsa and scatter on the remaining cheese.
  5. Bake in preheated oven for 20 tp 30 minutes, or until hot and bubbly and the cheese has melted. Allow to rest for a few minutes. Serve with your favorite toppings.

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Low Country Boil

low-country-boil

 

You have heard about how I grew up on a dirt road in North Georgia surrounded by family. My grandfather originally owned the land, and as each of his children married, he gave them a piece of property to build on. It turned out pretty good for my brother, my cousins and me because we had instant friends and playmates. Our favorite thing to do was to play outside. We would ride bikes and play in the woods around our houses from dusk until after dark if our mamas would let us. It didn’t matter how mad we got at each other we had no choice but to make amends. It was like having extra brothers and sisters. We were kin, and we were stuck with each other. Only looking back, being stuck with each other was a blessing. They say it takes a village to raise a child and that is exactly what we had on our little dirt road. A “village” of relatives keeping all of us kids in line.

Being outside is still one of my favorite places to be. These days I’m usually working, though. It’s been quite a while since I’ve romped through the woods without a care in the world. Still, my family enjoys a nice bonfire, cookout, or low country boil, especially during the spring and fall. This low country boil recipe is Greg’s perfected recipe. We like to use fresh Georgia shrimp or Florida Gulf Coast shrimp when available. Also, fresh Silver Queen corn is the best and Conecuh sausage is our choice. Conecuh sausage is available in several varieties in most of our local grocery stores, but if you have a problem finding it in your area, it is available online.

 

Low Country Boil
 
Author:
Serves: 10 to 12
 
Ingredients
  • 5 lb. shell-on shrimp (16 - 20 count)
  • 5 lb. sausage, cut into 3-inch lengths (we like Conecuh brand sausage)
  • 6 ears corn, shucked and cut into thirds
  • 5 lb. small red potatoes
  • 1 to 2 pkg. shrimp boil seasoning, depending on taste
  • 2 lemons, sliced
Instructions
  1. In a large stockpot, bring water to a boil with seasoning, and lemons.
  2. When the water is boiling add the potatoes and sausage and cook for 20 minutes.
  3. Add the corn and cook for 10 minutes.
  4. Add the shrimp and cook for 2 minutes.
  5. Drain and serve with cocktail sauce, butter, and sour cream.

 

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