Pork Loin with Sun dried Tomatoes and Green Beans...

 

 

 

Fast, frugal and classy...that's what this dinner is all about. Makes you feel exclusively special!

For this dish you will need: 1-2 lb boneless pork loin, either jarred sun dried or plum tomatoes, mozzarella cheese, green beans and potatoes or any other side you prefer: rice/pasta.

To begin, fillet open the pork loin and marinate in a glass baking dish with sherry or Marsala wine, garlic powder, dried herbs and olive oil. Pop into the oven on 400 until it begins to sizzle. Remove from the oven to stuff with tomatoes and mozzarella cheese, tie up with roasting string. Back into the oven to roast until golden brown. Add green beans to the baking dish as the meat begins to finish off.

Prepare your sides and get ready to eat.

~ Tutti a Tavola!

From the Brainy Gourmet to Venice with Love...

 

Italians like spice... so spice up the night with linguine and pork or shrimp...

You will need a boneless pork loin or large shrimp or both; also, fresh green zucchini, jarred roasted red peppers, jarred sun dried tomatoes, and capers if you like.  Start by boiling salted water for the linguine pasta. Slice your pork loin (or prepare shrimp) into medallion size chunks. Take a covered skillet and drizzle in 3 tbs of olive oil, to that add fresh dried herbs: rosemary, mint and oregano along with garlic powder, red pepper flakes and just a pinch of salt.

Brown your pork on med heat (6- 8 min); once glistening and nearly cooked through remove from the skillet and set aside. In the same skillet, toss in julienne sliced fresh washed green zucchini and one whole roasted red pepper and a few sun dried tomatoes (2-3). Turn up the heat to high and sear your veggies. If you chose to use shrimp (precooked), just do the veggies first and toss in the shrimp last.

In the meantime, you should be checking your pasta. Once it is tender, drain and ladle onto a low lipped serving plate. Pour out your pork medallions and zucchini with peppers on to low lipped plate. Squeeze some fresh lemon or lime juice and olive oil to serve with a sprig of parsley or arugula. Linguine can be plated separately and guests can 'self' top with pork or shrimp mixture.

 

~Tutti a Tavola!

Have a Brainy Good Cinco de Mayo...

 

Make a trip over to your favorite cantina... Momma's

 

A recipe by the book - you will need to buy: 1 boneless pork loin, chipotles in adobo, (3 tbsp. adobo sauce reserved) olive oil, apple cider vinegar, ancho chile powder, oregano, honey and garlic cloves. For the mole sauce, you will need to buy: 1 large tomatillo, stemmed, rinsed, and quartered, 1 small tomato, cored and halved, 1 small yellow onion, roughly chopped, olive oil, dried pasilla chiles, half a banana, peanuts and or sesame seeds, raisins, chocolate, oregano, and cinnamon. 

To begin, marinate the pork. In a blender, purée the chipotles with their reserved sauce, oil, vinegar, chile powder, oregano, honey, and garlic until smooth and season with salt and pepper. Put pork into a 1-gallon resealable plastic bag and pour sauce over pork. Refrigerate overnight.

 

To make the mole: Heat oven to broil and position a rack 10" from the heating element. Toss tomatillos, tomatoes, and onions with 2 tbsp. oil in a bowl and transfer to an aluminum foil–lined baking sheet; broil, turning once with tongs, until soft and well browned, about 15 minutes. 

 

Transfer charred vegetables to a large bowl; set aside. Heat oven to 400˚. Transfer chiles to the aluminum foil–lined baking sheet and toast, turning once, until dark and fragrant, about 3 minutes. Transfer toasted chiles to large bowl and cover with 3 cups boiling water; set aside to let soften for 15 minutes. Drain chiles, reserving 1⁄2 cup soaking liquid; set aside.

Heat 3⁄4 cup oil in a 3-qt. high-sided skillet over medium-high heat. Add plantains (or bananas) and cook, stirring frequently, until browned, 2 minutes. Add peanuts and sesame seeds and cook, stirring frequently, until browned, 3 minutes. 

 

Add the raisins, the tomatillo mixture, and the chiles with the reserved soaking liquid, along with the chicken broth, dark chocolate, 1 tbs espresso coffee (optional) oregano, canela, and bread; bring the mixture to a boil and remove from heat. Working in batches, purée the chile mixture in a blender to make a smooth mole.

Heat remaining oil in a 4-qt. saucepan over medium-high heat. Add mole and cook, whisking frequently, until it thickens slightly, about 5 minutes. Season with salt and piloncillo; set mole aside and keep warm.

 

*There is a brainy way to make this dish without exotic ingredients. Marinate the pork in lime juice, honey and Worcestershire sauce, sprinkling in some oregano. As for the mole sauce, you can use chopped onion, chicken broth, honey, cinnamon, dark chocolate and canned tomatillo with bread crumbs on the end for a smooth blend.