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
- 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
- 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.
- 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.
- 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.
- Serve meat in buns with toppings of choice.
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
- 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
- Mix all ingredients in a small bowl until combined. Store in a small jar.
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
- 4 tbsp. butter
- 2 tbsp. honey
- 1.5-lb. pour tenderloin, trimmed
- 1 tsp. Cajun seasoning
- 1 tsp. ground black pepper
- 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.
- 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.
- Remove from the oven and cover with foil for 5 to 10 minutes.
- Slice tenderloin on a diagonal and serve.
I think I missed the memo…No Cooler Weather this Fall. Here is Georgia there are signs of fall but it sure doesn’t feel like fall! I am still wearing shorts and t-shirts, and our air conditioner hasn’t had a break yet.
Since it still feels like summer, I thought I would share this “summer-like” recipe. This recipe for Tender and Easy Ribs will blow you away. It’s super easy, and you can tell by the picture that the meat just comes right off the bone.
This is more of a guide than a recipe. Use the amount that you desire and just follow these simple directions. Here are a few links to barbecue sauce recipes and Greg’s Butt Rub right here on Not Just Sunday Dinner.
Greg’s Butt Rub
Smoky Barbecue Sauce
Three Barbecue Sauce Recipes
Root Beer Barbecue Sauce
Tender and Easy Ribs
- Baby back pork ribs, number of racks desired
- Your favorite barbecue rub, amount to cover the ribs with a thin layer
- Wide heavy duty foil
- Favorite barbecue sauce
- Twenty-four hours before you plan to cook the ribs, remove the silverskin from the back of the rack of ribs.
- Working on a large rimmed baking pan, sprinkle the barbecue rub on the ribs, top, bottom, and ends. Rub well, a minute or so, until the ribs are covered well. Lay each rack of ribs on an extra long piece of heavy duty foil, Bring the long ends up and fold the foil down close to the ribs. Fold up both sides of the ribs, then wrap again with a second piece of foil. Make sure that you don't puncture the foil with the bones.
- Place the foil-wrapped ribs on a large baking pan and place in the refrigerator.
- When you are ready to cook preheat oven to 300°.
- Remove the ribs from the refrigerator. When the oven is preheated place the large rimmed baking sheet in the oven. Bake for 2½ hours. Carefully check the ribs after 2½ hours to see if the meat is tender and done. You should be able to remove the bone just by pulling it with your fingers. If they are still tight, rewrap and cook for another half hour or so checking often.
- When the ribs are tender and done carefully transfer to a preheated grill. Baste each side with your favorite barbecue sauce and finish them over high heat for about 10 minutes, but be careful not to burn or let stick.
It is hot and humid here in our neck of the woods. I’m reminded daily, when I pass the parched fields of cotton and peanuts, just how much the farmers are being affected by this drought. We are in need of a slow moving tropical storm!
In this heat, I have lost all desire for cooking. The problem is, it still has to be done, and that falls under my job description. I usually prefer to grill during the hot summer months. It keeps the kitchen and house cooler, and Greg usually likes to help out with the grill.
This recipe is a fairly new find, from foodandwine.com. I have made these sliders a few times this summer, and we love them! I usually get around 16 sliders, but you can easily make eight full-size burgers instead. They are perfect topped with mayonnaise and Sriracha and served with Napa Cabbage Salad.
Asian Pork Sliders
- 3 lb. ground pork
- 4 scallions, thinly sliced
- 2 tbsp. grated fresh ginger
- 2 lg. garlic cloves, minced
- 3 tsp. sesame oil
- kosher salt and freshly ground black pepper, to taste
- Mayonnaise and Sriracha
- Heat grill to high heat (about 450°F). Without handling the pork too much, mix the pork, scallions, ginger, garlic, sesame oil, salt and pepper in a large bowl. Pat out into 16 sliders.
- When the grill is ready, grill the burgers, flipping only once, until the burgers have reached an internal temperature of 160°F.
- During the last few minutes of grilling toast the buns if desired.
- Top each burger with mayonnaise and Sriracha, if desired.