Posts Tagged With: Pork

Pork Tenderloin Medallions with Parmesan Crusted Tomatoes and Mustard Mash

Happy holidays!  It’s been rather busy around here this holiday season, and I haven’t had a chance to write about any of the great stuff coming out of the GP kitchen.  There’s been some sugar, some spice, and a lot of really picante food!  We skipped out on the traditional holiday routine, and decided to do a “Very Curry Christmas.”  I will do my best to get some of that posted in the new year.  With that being said, here’s a dish I’ve been meaning to post that won’t set your taste buds on fire.

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Pork Tenderloin Medallions with Parmesan Crusted Tomatoes and Mustard Mash

Sounds fancy, right?  I first made this about 10 years ago.  I had been to a restaurant that served a similar dish with the crusted tomatoes and a grilled pork loin.  I enjoyed the tomatoes very much but the pork was dry and life-less.  I figured I could try and make it at home, and I did.  That was one of the first times I realized how much better making the same things you eat out at home can be.  Here’s how it goes: Continue reading

Categories: Main Courses | Tags: , , , , , , , , , , | 8 Comments

Black Bean Soup, by Request

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This is my first post as per request of a friend in South America.  I don’t remember exactly what I had made back in those days, but I remember that I had to buy the beans dry and then cook them.  It was always a long process, and since I didn’t exactly have a trusted bean vendor per say, sometimes I got beans that came out a bit dry (old beans). Continue reading

Categories: Main Courses, Side Dishes, Vegetarian | Tags: , , , , , , , , , , , , | Leave a comment

Caribbean Pork

I absolutely love Jerk chicken and pork.  Depending on where you live it’s not always the easiest thing to find when you’re eating out.  After a few less than satisfying meals at some “Jamaican” establishments I started making my own.  My favorite way to cook jerk meats is on the grill, and since I’m currently without, I decided to go a different route.  I thought about the pulled pork I made a little while ago and I came up with the idea “Jerk-Style Pulled Pork”.  Thinking that “Caribbean Pork” sounds a bit better, I changed the name.  This was my first attempt and I am very happy with the results.  Grab some Red Stripes, some friends, and shout “Hooooooray, Pork!” Continue reading

Categories: Main Courses | Tags: , , , , , , , , , , , , , | 3 Comments

“Carolina-Style” Pulled Pork

I’ve been making pulled pork for years now.  All you need is a nice piece of pork and a little time to spare.  Sounds simple, right?  Well, it can be.  Many BBQ enthusiasts will spend an entire day cooking their pork and making sauce that even family members are sworn to secrecy over.  A while back, I watched a friend make his family recipe Carolina BBQ sauce.  He wouldn’t let me know any of the ratios, but since I bought the ingredients, at least I knew what went in the secret sauce.  I’ve played around with it for years, and now here is my take on Carolina pulled pork.  (Carolina-style is mustard and vinegar based.  If you don’t like either of those flavors skip the sauce recipe). Continue reading

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