Brad’s Pork Tenderloin with Roasted Carrots

I’m giving you a holiday gift today, a recipe that is company-worthy with just two ingredients for a main dish. Sure, it’s semi-homemade, but who cares when it’s this delicious?

The secret ingredient is called Soy Vey Veri Veri Teriyaki Marinade and Sauce. Now I’m sure you think you’ve never heard of it, but it’s widely available, so check your supermarket. Here’s what it looks like:

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Chinese-Style Glazed Pork Tenderloin

You know you have faith in a recipe when you post it before you even try it. I posted this about a year ago and have made it several times since. It’s so good and is one of the few meats that even gets thumbs up from my son! If you haven’t cooked with hoisin sauce or five-spice powder, you should! They are so good – you can find them in the Asian section. Enjoy!

Leftover pork makes an excellent addition to fried rice or noodle soup. Serves 4-6.

2(12- to 16-ounce) pork tenderloins, trimmed
1/2cup soy sauce
1/2cup apricot preserves
1/4cup hoisin sauce
1/4cup dry sherry
2tablespoons grated fresh ginger
1tablespoon toasted sesame oil
2garlic cloves, minced
1teaspoon five-spice powder
1teaspoon pepper
1/4cup ketchup
1tablespoon molasses
2teaspoons vegetable oil
Lay tenderloins on cutting board with long side running parallel to counter edge. Cut horizontally down length of tenderloins, stopping ½ inch from edge so halves remain intact. Working with one at a time, open up tenderloins, place between 2 sheets of plastic wrap, and pound to ¾-inch thickness.
Combine soy sauce, preserves, hoisin sauce, sherry, ginger, sesame oil, garlic, five-spice powder, and pepper in bowl. Reserve ¾ cup marinade. Place pork in large zipper-lock bag and pour remaining marinade into bag with pork. Seal bag, turn to coat, and refrigerate for at least 30 minutes or up to 4 hours.
Combine reserved marinade, ketchup, and molasses in small saucepan. Cook over medium heat until syrupy and reduced to ¾ cup, 3 to 5 minutes. Reserve ¼ cup glaze for glazing cooked tenderloin.
FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
Clean and oil cooking grate. Pat pork dry with paper towels, then rub with vegetable oil. Grill pork (covered if using gas) until lightly charred on first side, about 2 minutes. Flip and brush grilled side of pork evenly with 2 tablespoons glaze. Continue grilling until lightly charred on second side, about 2 minutes. Flip and brush evenly with 2 more tablespoons glaze. Repeat flipping and glazing twice more, until pork registers 140 degrees and is thickly glazed, about 4 minutes longer. Transfer pork to cutting board and brush with reserved glaze. Tent loosely with aluminum foil and let rest for 5 minutes. Slice and serve.

Parmesan Crusted Pork Chops or Chicken Breasts

When a busy working mom of three kids  gives us an easy recipe to try, it is at the top of the to do list.  We tried it with pork chops, score.  We tried it with chicken breasts, jackpot.  The entire family will eat it,  shout it from the mountain tops. Super simple and very good. Thanks, Lacey. You did us right with this one.  Think more delicious “shake and bake.”

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Creamy Sausage Pasta

Coffee conversation with a good friend always turns to food.  What’s for dinner?  Anything in your crock pot?  Tried any new recipes lately? Thanks Amy for sharing this winner.  The fact that this is a one pan dish is a bonus.  


1 T. olive oil

1 lb. smoked sausage, sliced

1 cup diced onion

2 cloves of garlic

2 cups of chicken broth (I use low sodium)

1 (10 oz can) of Ro-Tel tomatoes and green chilies, mild

1/2 c. heavy cream

8 oz penne pasta

1/2 t. salt and pepper

1 c.  Monterey Jack cheese, shredded

Add olive oil to an oven-safe skillet over medium heat until hot.  Add sausage and onions and cook about 4 minutes, until browned. Add garlic and cook for one minute. 

Add broth, Ro-Tel, cream, pasta, salt and pepper, and stir.  Bring to a boil and cover. Reduce heat  and simmer until pasta is cooked, about 15 minutes.  

Remove skillet from heat and stir in 1/2 cup of cheese. Top with remaining cheese.  Broil until cheese is melted, spotted brown, and bubbly.  

Szechuan Green Beans with Ground Pork

We do our best to bring you a mix of oldie but goodies and something new and different. Cool weather makes us crave something with a kick, and this recipe fits the bill. Enjoy!

1/2 pound lean ground pork 
1 teaspoon cornstarch
1/8 teaspoon salt
1/8 teaspoon freshly ground white pepper
1 teaspoon peanut oil
2 1/2 cups (1-inch) cut green beans
1 teaspoon minced fresh garlic
2 tablespoons hoisin sauce (secret, delicious ingredient)
1 teaspoon sugar
1 teaspoon crushed red pepper
2 teaspoons low-sodium soy sauce
2 cups hot cooked white or brown rice

Combine the first 4 ingredients in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture, beans, and garlic; cook 3 minutes or until pork loses its pink color, stirring to crumble.

Combine hoisin and next 3 ingredients (through soy sauce) in a small bowl, stirring with a whisk. Add hoisin mixture to pan. Cook 2 minutes or until thoroughly heated, stirring frequently. Serve over rice.

Monte’s Ham

I adapted this recipe out of Saveur Faire magazine in an article about how to feed a ton of people really cheap. It was such a funny article that I decided to try it for a party with mustard and rolls, and I’ve made it countless times since. It is always fun to watch people at the beginning of the night nicely cutting slices, then by the end of the night, they are literally picking it off the bone. This recipe’s a winner.

Serves about 30
1 cheap 15 lb smoked ham on the bone
1 ½ cups apricot jam
1 cup Dijon mustard
1 ½ cup brown sugar
1 T. whole cloves

Preheat oven to 300 degrees. Trim outer skin and excess fat from ham. Place ham, meat side down, in large roasting pan and score, making crosshatch incisions with a sharp knife. Roast for 2 hours.

Remove ham from oven and increase heat to 350 degrees. Combine jam, mustard, and brown sugar in bowl. Stud ham with whole cloves at crosshatch intersections, then pour glaze all over and return to oven.

Cook for another 1 ½ hours, brushing with glaze at least 3 times. Transfer to platter and allow to rest for 30 minutes (put extra glaze on and around).

Carve and serve warm or at room temperature

Green Chili Pork Tenderloin/Stew

Winter can bring out some of the best recipes.  My friend Tami shared this with me.  I always thought it would be HER dish that I would love to taste.   I put on my big girl britches and made it.  It is a new family favorite.  The pork   cooks all day… house smelled like I had been cooking for days.  Tami cooks it in a roasting pan with a lid, which is probably best.  I don’t own a roasting pan, and used a 9X13  pan covered tightly with foil and it worked out great.  This is ridiculously simple, so don’t be scared.     Read through the recipe before you start.  It is truly 2 meals in one.   Hats off to a mom of 4 boys that cooks like a chef and shares only the best.  

Green Chili Pork Tenderloin/Stew


1.5-2  lb. pork tenderloin

1/2 c. chopped yellow onion

1 can (4oz) diced green chilis

1 can (14oz)  stewed tomatoes

2 cans  (14 oz) chicken broth

1 1/2 T chili powder

4 cloves garlic, minced

2 T cumin

Spicy Hidden Valley Dressing-optional


In a 9X13 pan mix green chilis, tomatoes, broth, chili powder, garlic, cumin.  Place tenderloin in the center of the pan with onions on top and some in the sauce mixture.  Cover tightly and bake at 250 for atleast 7 hours.  Shred pork with fork for pork tacos and serve with sour cream, guacamole, beans,cheese,  and salsa.   To spice up the sour cream, add Hidden Valley spicy ranch dressing.

For leftovers but a completely different meal:  Shred what is left of the pork and let it sit in the juices.  In a dutch oven, add the juices and  pork, add an undrained can of corn,  add an undrained can of black beans, and an undrained can of pinto beans into a dutch oven.  This can sit a night or two  in the fridge.   Heat and serve.   Serve with crushed tortilla chips, fresh advocado, grated cheese, and sour cream.

Szechuan Green Beans with Ground Pork

This is probably my favorite way to eat green beans. I think it gets even better if you sort of leave it on the stove on low for awhile (found that out by accident). If you haven’t cooked with hoisin sauce, you don’t know what you’ve been missing. Buy it for this recipe, then go search the internet for some more recipes – so good! I don’t change the recipe much except to serve it over brown rice or whole wheat couscous. You could top it with a few sliced almonds or pine nuts for a little more protein. Also, you could do it with asparagus in season.

I really don’t generally like to read caloric info, but since this is out of Cooking Light, I’ll go ahead and tell you that it’s only 234 calories. But don’t hold this against it.

Serves 4

1/2  pound  lean ground pork
1  teaspoon  cornstarch
1/8  teaspoon  salt
1/8  teaspoon  freshly ground white pepper
1  teaspoon  peanut oil
2 1/2  cups  (1-inch) cut green beans
1  teaspoon  minced fresh garlic
2  tablespoons  hoisin sauce
1  teaspoon  sugar
1  teaspoon  crushed red pepper
2  teaspoons  low-sodium soy sauce
2  cups  hot cooked white rice

Combine the first 4 ingredients in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture, beans, and garlic; cook 3 minutes or until pork loses its pink color, stirring to crumble.

Combine hoisin and next 3 ingredients (through soy sauce) in a small bowl, stirring with a whisk. Add hoisin mixture to pan. Cook 2 minutes or until thoroughly heated, stirring frequently. Serve over rice.