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Egg Roll Skillet

Egg Roll Skillet

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Yield: 4

The Kitchn

A veggie-rich take on the classic Chinese appetizer that you can eat as dinner.
When you need a quick one-pan dinner that has tons of veggies and protein, look no further than this egg roll skillet. Inspired by the tasty filling in Chinese egg rolls, this ground pork skillet requires very little chopping thanks to a bag of coleslaw mix, but it’s full of ginger and garlic and all the hallmark flavors you expect from egg rolls.

Note: Needs a starch or something crunchy.

  • 1TBS olive or vegetable oil
  • 1lb ground pork
  • 1medium yellow onion, diced
  • kosher salt
  • freshly ground black pepper
  • 3cloves garlic, minced
  • 1TBS minced peeled fresh ginger
  • 1(14-oz) bag coleslaw mix
  • 2TBS soy sauce
  • ¼cup thinly sliced scallions
  • 1tsp toasted sesame oil
  • 1tsp rice vinegar

Heat the oil in a large frying pan over medium-high heat until shimmering. Add the pork and onion, and season with salt and pepper. Cook, breaking up the meat into small pieces, until the meat is cooked through, and the onion is tender, about 8 minutes.

Add the garlic and ginger and cook until fragrant, about 1 minute.

Add the coleslaw mix and soy sauce and cook, stirring occasionally, until the cabbage is crisp-tender, about 3 minutes.

Remove from the heat, add the scallions, sesame oil, and vinegar, and stir to combine. Taste and season with salt and pepper as needed.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Whip-Flop-Glop (Pork)

Whip-Flop-Glop (Pork)

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with Onion, Carrots, and Broccoli

Yield: 4 Servings

Scott Nowell

A quick Pork Stir-Fry with Fresh Vegetables.  This version uses a technique called “velveting” on the pork.  The pork is coated with a mixture of corn starch, egg white and oil and set aside for a bit before cooking.  This can form a bit of crust on the pork as it cooks that absorbs and holds the sauce.

  • For Pork:
  • 8-12oz boneless pork cutlets, sliced thin, and cut into matchsticks.
  • 1-2heaping TBS corn starch
  • 1pinch white pepper
  • 1egg white
  • 1tsp soy sauce
  • ½TBS oil
  • Vegetables:
  • 1onion, julienned
  • 2medium carrots, sliced thin on diagonal
  • 1small to medium bunch broccoli, cut into florets and stem thinly sliced on diagonal
  • 1heaping tsp garlic, minced
  • 1heaping tsp ginger, minced
  • Sauce:
  • 1cup chicken stock
  • 2-3TBS hoisin sauce
  • 1TBS oyster sauce
  • 1TBS corn starch mixed with 2 TBS water for slurry
  • 2TBS oil
  • 2scallions chopped to ¼ inch rings (optional)


Velvet Pork:
Add pork to a medium bowl. Sprinkle on corn starch, white pepper. Add egg white and mix well. Add oil and mix. Set aside

Premix Sauce:
Mix sauce ingredients and set aside.

Make Slurry:
Mix slurry and set aside.

Blanch Broccoli
In a 6 qt pot add broccoli to salted boiling water blanch for 2 minutes. Drain and cool in ice water.

Stir Fry Pork:
Heat 2 TBS oil in a wok or large frying pan until very hot. Add pork and stir-fry until cooked through, separating the pieces as it cooks. Remove pork to bowl. Leave any oil in pan.

Stir Fry Vegetables:
If needed add another TBS oil to wok. Add onion and carrots to wok. Stir fry for 2 minutes. Add ½ cup water to wok and cover. Cook for 2 minutes. Remove cover stir fry until tender. Add blanched broccoli, garlic and ginger and stir fry for a minute.

Sauce:
Add sauce mixture to wok, bring to a boil. Add slurry and mix to desired consistency.
Return pork to wok and stir to coat.
Adjust seasoning. Add optional scallions.
Serve.

Meatloaf with Creamy Mushroom Sauce

Meatloaf with Creamy Mushroom Sauce

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with Broccoli (or Green Beans) & Garlic Mashed Potatoes

Yield: 2

Very Simple Meatloaf with a delicious mushroom sauce.

  • 12oz potatoes
  • 2scallions
  • 8oz broccoli florets
  • or
  • 6oz green beans
  • 10oz ground beef
  • ¼cup panko breadcrumbs
  • 1tsp garlic powder
  • 4oz button mushrooms
  • 2tsp Better Than Bouillon beef
  • 3TBS sour cream
  • 1TBS cooking oil
  • 2TBS butter
  • salt & pepper


Prep & cook potatoes:
Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.
Dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens, mince whites.

Cut broccoli florets into bite-size pieces or trim green beans.

Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.


Form meatloaves:
While potatoes cook, in a large bowl, combine beef, panko, scallion whites, ½ tsp garlic powder, and 1 TBS water, season generously with salt and pepper.
Form mixture into two 1-inch-tall loaves.


Roast loaves & vegetable:
Place meatloaves on one side of a lightly oiled baking sheet. Toss broccoli or green beans on empty side with a drizzle of oil, season generously with salt and pepper.
Roast on top rack until meatloaves are cooked through and broccoli (or green beans) are browned and tender, 15-20 minutes.


Make sauce:
While everything roasts, trim and thinly slice mushrooms. Heat a drizzle of oil in a medium pan over medium-high heat. Add mushrooms, season with salt and pepper. Cook, stirring, until softened, 2-4 minutes.
Stir in stock concentrate and ½ cup water. Bring to a boil, then reduce to a low simmer. Cook until slightly thickened, 2-3 minutes.
Turn off heat. Stir in 1½ TBS sour cream and 1 TBS butter until melted and combined. Season with salt and pepper.


Mash potatoes:
Heat pot with drained potatoes over low heat, add 1 TBS butter, 1½ TBS sour cream, and ½ tsp garlic powder.
Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.


Serve:
If necessary, reheat pan with sauce over low heat, to warm through.
Place a meatloaf on each plate. Divide mashed potatoes, and broccoli or green beans between plates. Spoon sauce over meatloaves. Top with scallion greens and serve.

Jumbo Stuffed Shells

Jumbo Stuffed Shells

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Yield: 14

Billy Parisi

Video

These amazing stuffed shells recipe is baked in a classic tomato and white sauce with delicious meat and ricotta cheese filling. Prep Time 1 hour, Cook Time: 90 min.

My first batch made at least 40. I froze half on a sheet tray and then they will go in a freezer bag.

  • 12oz box of jumbo shells
  • 2TBS olive oil
  • 1peeled small diced yellow onion
  • 2finely minced cloves of garlic
  • 8oz loose Italian sausage
  • 8oz ground beef 85/15
  • 5oz baby spinach, roughly chopped
  • 2TBS chopped fresh basil
  • 1lb fresh mozzarella, diced small (1/4-inch)
  • 16oz whole milk ricotta cheese
  • 1½cups grated Parmesan cheese
  • 1large egg
  • 24-32oz tomato sauce
  • 1batch béchamel sauce, about 1 qt (see below)
  • salt and pepper to taste

Make the béchamel sauce (below).

Preheat the oven to 425°F.

Boil the shells until al dente in a large pot of boiling salted water, which takes about 8-9 minutes while gently stirring. Remove the shells from the water, chill in an ice bath and then spread out on a sheet tray lined with parchment paper and set to the side.

Add the olive oil to a large rondeau pot over medium heat and cook the onions until lightly browned, which takes about 10 minutes. Next add in the garlic and cook for 1 minute.

Add in the Italian sausage and ground beef and cook until lightly browned and cooked through. Make sure to cut it down into small pieces.

Mix in the baby spinach just until wilted and then transfer the mixture to a large plate and slightly spread everything out and chill in the refrigerator for about 30 minutes.

Once cool transfer to a large bowl along with the basil, ½ the amount of small, diced mozzarella, ricotta, 1 cup of Parmesan cheese, large egg, and salt and pepper, and mix until completely combined.

Using a small spoon or a piping bag stuffed with the meat and cheese filling, stuff each shell until they are completely full. I was able to get 28 stuffed shells.

Evenly pour the tomato sauce into the bottom of a 13×9 casserole dish until it is coated.

Next, randomly pour ¾ of the béchamel sauce on top of the tomato sauce. See Video.

Line up as many stuffed shells as possible over the sauces. You may need to cook some in a separate dish if they all do not fit.

Sprinkle on remaining small, diced mozzarella and ½ cup of grated Parmesan all over the top and bake at 425° for 25-30 minutes or until browned on top.

Garnish with optional chopped parsley or basil.

Make-ahead: This recipe is meant to be eaten as soon as it’s done cooking. You can however keep it warm covered in the oven at 200°F for up to 30 minutes before cooking. In addition, if you want to prepare everything, you can assemble everything if it’s cold and chilled and then refrigerate covered 1 day before baking and serving. Add 10 minutes to your baking time since everything will be cold going into the oven.

How to store: Cover and keep it in the refrigerator for up to 3 days. This will freeze covered for up to 3 months. You can freeze in the sauces or separate.

How to reheat: Add the number of stuffed shells with sauce to a saucepan and cover with foil and heat at 350°F in the oven for 15-20 minutes or until hot.

It is ok to have leftover shell pasta as some of them will tear in the cooking and cooling process. Feel free to discard or keep the leftovers after stuffing.

I had 8 shells that did not fit into the casserole dish, so I baked them in a small separate dish.

Béchamel Sauce

Yield: 1 batch
Billy Parisi

Learn how to make a classic béchamel sauce that is incredibly simple to prepare and excellent for sauces and pasta dishes. 25 minutes.

  • 1quart of whole milk
  • 2ounces unsalted butter or 4 TBS
  • 2ounces all-purpose flour or 6 TBS
  • ¼onion peeled but left intact
  • 1bay leaf
  • 1clove
  • pinch of ground nutmeg
  • salt and ground white pepper to taste

Add the milk to a medium-size saucepot over low heat until it scalds, see note.

Make a roux from the butter and flour and stir it in to the warm milk until it is completely mixed in and smooth and bring just to a boil to thicken and then turn the heat back down to low.

Next, make a 1” slit into the top of the onion and push the bay leaf into the slice and press the clove into the onion as well and then place the entire thing right into the bechamel sauce and cook for 15 minutes to infuse the flavor.

Add in the nutmeg, salt, and pepper and mix in with a spoon.

Strain the sauce through a fine-mesh strainer like a chinois or through some cheesecloth in a regular strainer. The sauce should be silky smooth.

Chef notes:

Make ahead: You can make this sauce up to 2 days ahead of time.

How to store: Keep it covered in the refrigerator for up to 4 days. Do not freeze the sauce as it will break when thawing it.

How to reheat: Simply place your desired amount into a small sauce pan and whisk over low heat until thick.

You’ll know it’s scalded if you tilt the pan back to yourself and see bubbles clinging to the bottom of the pan but not sticking to it.

If the sauce gets too thick when making it or reheating it, simply add a ¼ cup of hot milk at a time until it is to a thinner consistency.

You must wait for the sauce to boil after mixing in the roux for it to thicken, other wide it will remain on the thinner side.

Beef Flautas

Beef Flautas

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with Pico de Gallo & Lime Crema
Yield: 2 Servings

Surprisingly, Jed likes these. Simple to make and very tasty.

  • 1yellow onion
  • 2TBS Tex-Mex paste
  • 1Roma tomato
  • 10oz ground beef

For southwest spice blend:

  • 2tsp garlic powder
  • ¾tsp cumin
  • ¾tsp chili powder

For assembly & serve:

  • 6flour tortillas
  • ½cup Mexican cheese blend
  • 1lime
  • 4TBS sour cream
  • salt
  • 2tsp cooking oil
  • 1TBS olive oil

Prep:

Adjust rack to middle position and preheat oven to 425°F. Line a baking sheet with foil and brush with oil (or coat with nonstick spray).

Wash and dry produce.

Halve, peel, and thinly slice onion, mince a few slices until you have 1 TBS.

Make spice blend:

Mix garlic powder, cumin and chili powder in a small dish.

Make filling:

Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion, cook for 3 minutes. Add beef and spice blend, cook, breaking up meat into pieces, until beef is browned, and onion is softened, 4-6 minutes. Stir in Tex-Mex paste and 1⁄3 cup water. Simmer until mixture has thickened and beef is cooked through, 2-4 minutes more. Turn off heat.

Assemble & bake:

Meanwhile, drizzle tortillas with 1 TBS olive oil, brush or rub to coat on both sides. Place tortillas on a clean work surface. Once beef filling is done, add a heaping ¼ cup filling to one side of each tortilla, then sprinkle each with 1 TBS Mexican cheese blend. Roll up tortillas, starting with filled sides, to create flautas. Place, seam sides down, on prepared sheet.

Make sure the flautas are snug on the sheet—this will prevent them from unrolling. Bake on middle rack until golden-brown and crispy, 8-12 minutes.

Make Pico de Gallo:

While flautas bake, finely dice tomato. Zest and quarter lime. In a small bowl, combine tomato, minced onion, half the lime zest, and a squeeze of lime juice. Season with salt.

Finish & serve:

In a separate small bowl, combine sour cream, remaining lime zest, and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

Divide flautas between plates.

Top with Pico de Gallo and lime crema. Serve.

Tex-Mex Paste
6          oz can tomato paste,
3          cups water,
3          TBS vinegar,
1          TBS dried onion flakes,
2          tsp salt (or salt substitute),
2          tsp cornstarch,
½         tsp cayenne pepper,
1          tsp sugar,
¼         tsp onion powder,
1          dash garlic powder

Beef Fajitas

Beef Fajitas

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Sheet Pan Dinners

Yield: 4 to 8 Servings

Adapted from: NY Times

Adapted from Kenji’s grilled skirt steak fajitas recipe—with its rich and flavorful lime, soy sauce, and cumin-spiced marinade—this version reworks the technique so that all you need is an oven and a single sheet pan. The best part about making these fajitas on a sheet pan, aside from the quick and easy prep and cleanup, is that it yields a large serving size to feed a crowd, or a very hungry few.

For the steak fajita marinade:

  • ½cup soy sauce
  • ½cup fresh lime juice, from 6 to 8 limes
  • ½cup canola or other neutral oil
  • ¼cup packed light brown sugar
  • 2tsp ground cumin seed
  • 2tsp freshly ground black pepper
  • 1TBS chili powder (see note)
  • 3medium cloves garlic, finely minced (about 1 TBS)
  • 2lb trimmed skirt steak (about 1 whole steak, see note), cut crosswise into 5- to 6-inch pieces (see our detailed trimming instructions here)

For the fajitas:

  • 1large red bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
  • 1large yellow bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
  • 1large green bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
  • 1white or yellow onion, cut into ½-inch slices
  • 12–16fresh flour or corn tortillas, hot (see note)
  • 1recipe guacamole, for serving, if desired
  • 1recipe Pico de Gallo, for serving, if desired
  • Sour cream, shredded cheese, and salsa, for serving, if desired

For the Fajita Marinade: Combine soy sauce, lime juice, oil, brown sugar, cumin, black pepper, chili powder, and garlic in medium bowl and whisk to combine. Transfer ½ cup marinade to a separate vessel and set aside.

For the Steak: Place steaks in a gallon-sized zipper-lock bag and add remaining marinade. Seal bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade. Lay flat in refrigerator, turning every couple of hours, for at least 3 and up to 10 hours.

For the Fajitas: When ready to cook, preheat broiler and position over rack to highest position. If you have a baking steel or stone, set it on the top rack and allow to preheat. If using a baking steel/stone, set a half-sheet pan on it to preheat as well, otherwise leave the baking sheet at room temperature.

Broil Steaks: Remove steaks from marinade and blot dry with paper towels. Arrange steaks in an even layer on a half-sheet pan. Broil, without flipping, until steaks are well charred on top side, about 4 minutes. Broiler strength and oven designs vary greatly, so cooking times will vary as well, keep a close watch. If your broiler heats unevenly, you may need to move the sheet tray around for even browning.

If not using a baking steel or stone, flip steaks, and broil for 30 seconds longer (steaks cooked with the help of a baking steel/stone do not need to be flipped and cooked longer). Remove from oven and transfer steaks to a platter to rest.

Bake: Switch oven from broil mode to 450°F. Add red, yellow, and green bell peppers as well as onions to half-sheet pan. Pour reserved ½ cup of marinade all over and toss until evenly coated, using a wooden spoon, scrape up any browned bits on the baking sheet. Arrange peppers and onion in an even layer that covers the baking sheet from edge to edge, then cook, stirring occasionally, until vegetables are tender and browned in spots, about 25 minutes (if your oven heats from the top, you will want to cook the vegetables on a middle rack to avoid excessive scorching and burning). If you’re using a baking steel/stone, you can cook the vegetables on it, but keep a closer eye since they run the risk of scorching on the bottom, if this begins to happen, move the sheet pan to another rack.

Finish: Slice steak into thin strips across the grain, then add back to sheet pan with any juices. Return to oven to warm through, if steaks need additional cooking, leave them an additional minute or two until they’ve reached the desired doneness.

Serve: immediately with hot tortillas, guacamole, Pico de Gallo, and other condiments, as desired.

Notes

If skirt steak is unavailable, substitute with hanger or sirloin flap (also sold as sirloin tip in New England—it’s different from sirloin steak). Flank steak can also be used. For best flavor, grind your own chili powder from a mix of equal parts ancho and guajillo chilies.

You can wrap the tortillas tightly in aluminum foil and pop them in the oven 10 minutes before serving to heat through, while the steak and vegetables are finishing up.

Beef and Broccoli

Beef and Broccoli

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Sheet Pan Dinners

Yield: 4 Servings

adapted from: eazypeazymealz

Don’t you know that beef and broccoli is all about the sauce? This killer recipe for beef and broccoli is cooked on a single sheet pan in the oven so you don’t have to stand over or monitor a wok. And it is delicious. A decadent sauce, tender beef, and perfectly crisp but tender broccoli make this a family favorite.

  • 1½lb flank steak
  • 1lb broccoli florets
  • sesame seeds for garnish

Steak Sauce

  • 2TBS oyster sauce
  • 1TBS soy sauce
  • ¼tsp garlic powder
  • ½TBS minced garlic
  • 1tsp sesame oil
  • 1tsp corn starch

Sauce

  • 1TBS oyster sauce
  • 1TBS hoisin sauce
  • 1TBS brown sugar
  • 1TBS soy sauce
  • ⅓cup vegetable stock
  • ¼tsp red pepper flakes or to taste

Preheat oven to 425°F.

Place the flank steak on a half-sheet pan.

In a small bowl mix the “Steak Sauce” ingredients: oyster sauce, soy sauce, garlic powder, minced garlic, sesame oil, and corn starch, and whisk until smooth.

Pour over flank steak and spread evenly over the top.

Bake for 15-17 minutes depending on the thickness of the steak.

While the steak cooks, blanch the broccoli for 90 seconds in boiling water. Remove to ice water.

Meanwhile, mix sauce ingredients: oyster sauce, hoisin sauce, brown sugar, soy sauce, vegetable stock, and red pepper flakes, in a medium sized bowl, whisking until smooth.

When time is up, remove steak from oven, and slice into super thin slices, against the grain (this will help it be tender).

Return steak and any juices to the pan.

Dump broccoli over the top of the steak.

Pour sauce over the top of all of it and stir to mix it all together.

Return to 425°F oven and bake an additional 5-8 minutes until broccoli is fork tender.

Remove from oven. Top with sesame seeds, stir well to coat everything in sauce.

Serve over jasmine rice, and spoon some of the pan sauce over the top if you wish.

Balsamic Pork Tenderloin

Balsamic Pork Tenderloin

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with Baby Potatoes & Broccoli

Sheet Pan Dinners

Yield: 4 to 6

Adapted from: Carlsbad Cravings

This Roasted Balsamic Pork Tenderloin recipe is buttery tender and seeping with double the flavor from a spice rub and tantalizing sweet and tangy balsamic, herb sauce. This recipe may look impressive but is deceptively easy to make AND a meal-in-one if you include the optional sheet pan potatoes and broccoli (or pick your favorite veggies!). This Balsamic Pork Tenderloin is prep ahead friendly, freezer friendly and makes fantastic leftovers. I’ve included detailed instructions, tips, tricks and everything you need to know to make the BEST Roasted Pork Tenderloin recipe! Serve it up with a Caesar Salad and breadsticks for a complete meal the whole family will gobble up.

Pork and veggies:

  • 1pkg. pork tenderloins, 2 pieces, 2 – 2½ lbs. total trimmed
  • 3cups broccoli florets (optional)
  • 1lb baby Dutch potatoes, quartered or halved if smaller (optional)
  • vegetable and olive oil
  • salt and pepper
  • 2-3TBS butter sliced into 6 pads

Pork brine:

  • ¼cup kosher salt
  • 4cups warm water
  • 3TBS balsamic vinegar
  • 2TBS brown sugar
  • 1cup ice cubes

Spice mix:

  • 1TBS chili powder
  • 1TBS garlic powder
  • 1tsp salt
  • 1tsp onion powder
  • ½tsp paprika
  • ¼tsp pepper

Balsamic sauce

  • ⅓cup balsamic vinegar
  • 2TBS honey
  • 1½TBS Dijon mustard
  • ½tsp dried oregano
  • ½tsp dried basil
  • ½tsp dried thyme
  • ¼tsp red pepper flakes

Prep:

Preheat oven to 400°F.

Line and spray a half-sheet pan with cooking spray.

Lay out two long pieces of foil that will be used to enclose each tenderloin separately after searing.

Brine:

In a gallon-size freezer bag (I prop it up in a larger bowl), mix salt with warm water until dissolved. Whisk in vinegar, brown sugar and ice then add the pork (make sure pork is submerged). Brine for exactly 20 minutes (meanwhile see steps below). Remove pork from brine, RINSE and pat very dry. The pork can become mealy if left in the brine any longer than 20 minutes.

Spice mix and sauce:

While the pork is brining, whisk together all of the Spice Mix ingredients in a small bowl. Remove 1 tsp to use on the vegetables. In a separate medium bowl, whisk together the Balsamic Sauce ingredients. Lastly, prepare the veggies:

Potatoes (optional):

Add potatoes to the prepared half-sheet pan. Toss with 1 TBS Balsamic Sauce, 1 TBS olive oil, ½ tsp reserved Spice Mix, ¼ tsp salt and ⅛ tsp pepper then spread into an even layer. Bake potatoes at 400°F  for 15 minutes then remove the pan from the oven.

Broccoli (optional):

Push the par-cooked potatoes to one side of the half-sheet pan (keep in a single layer). Add the broccoli and toss with ½ TBS Balsamic Sauce, 1 TBS olive oil, ½ tsp reserved Spice Mix, ¼ tsp salt and ⅛ tsp pepper. Push to the opposite side of the pan in a single layer. Set aside.

Spice and sear pork:

Evenly rub the dried pork all over with spice mix. Heat 2 TBS vegetable oil in a large cast-iron skillet over medium-high heat. When oil is very hot and just smoking, add pork tenderloins, you may need to work in batches. Sear each side of pork until golden, then transfer to prepared foil.

Add balsamic sauce:

Fold up the foil around the sides of the tenderloins. Pour half of the balsamic sauce over each tenderloin, then top each tenderloin with 3 pads of butter. Bring up the sides of the foil and completely enclose each tenderloin (see photos in post). Transfer pork pouches to the middle of the baking sheet in between the vegetables.

Bake:

Bake at 400°F until pork registers between 145 and 150°F at the thickest part of the tenderloin, 15-25 minutes depending on thickness. This means the pork will be juicy and slightly pink in the middle. To check the temperature, insert a digital probe thermometer through foil as it bakes or check with an instant read thermometer. Note, you may need to remove one tenderloin from the oven before the other. Your vegetables should be done at the same time as the pork, but if not, remove the pork and continue roasting vegetables an additional 5-10 minutes or until tender.

Rest:

When pork is done, transfer it to a heat proof surface and open the top of the foil (be careful, a lot of steam will escape), let stand 10 minutes before slicing. Spoon the accumulated balsamic butter sauce in the bottom of the foil over top the sliced pork. Season with additional salt and pepper to taste.

Pork Tenderloin with Giardiniera Vegetables

Pork Tenderloin with Giardiniera Vegetables

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Yield: 4 to 6 Servings

Adapted from: theKitchn

This sheet pan pork and veggies combines quick-cooking pork tenderloin with tons of colorful vegetables that can be served straight-up or over a super-simple salad. And, thanks to a bottle of Italian dressing, it’s packed with easy flavor.

  • 21-1½-lb pork tenderloins
  • 1tsp kosher salt, divided
  • ¼tsp freshly ground black pepper
  • 2TBS Italian dressing, plus more for serving
  • 1medium head cauliflower (about 1 lb)
  • 3-6stalks celery
  • 8oz mini bell peppers (about 16)
  • 1zucchini (optional)
  • 1small red onion
  • 3cloves garlic
  • 2TBS olive oil, plus more for the half-sheet pan
  • 4oz feta or goat cheese
  • 5oz baby arugula


Prep:
Arrange a rack in the middle of the oven and heat the oven to 425°F. Lightly coat a half-sheet pan with olive oil.

Wash and trim the vegetables.

Cut 1 medium head cauliflower into 1-inch florets. Thinly slice celery stalks. Halve and seed 8 oz mini bell peppers. Slice the zucchini into 1/2-inch slices. Dice 1 small red onion, mince 3 garlic cloves.

Season the pork all over with salt and pepper.

Brown Pork:

Heat a skillet over medium high heat. Add a drizzle of oil and brown pork, turning occasionally for 4 to 5 minutes. Remove from skillet and place in the middle of the prepared sheet pan.

Brush browned pork with 2 TBS of the Italian dressing.

Roast the Pork & Vegetables:

Add the vegetables to a large bowl and drizzle with 2 TBS olive oil, season with salt and pepper, and toss to combine. Add the vegetables in an even layer all around and in between the tenderloins.

Roast until the pork is cooked through and the vegetables are tender, 15 to 20 minutes .

Transfer the pork to a clean cutting board and let rest for 5 minutes. Meanwhile, crumble 4 oz of feta or goat cheese into a large bowl. Add 5 oz baby arugula and toss with more Italian dressing as desired.

Slice the pork crosswise and serve with the vegetables over the salad.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Pork Cutlets with Baby Potatoes & Asparagus

Pork Cutlets with Baby Potatoes & Asparagus

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Yield: 4 Servings

A sheet pan meal. This looks good.

  • ¼cup olive oil, divided
  • 3cups diced new potatoes
  • 3cups cut fresh asparagus (1-inch pieces)
  • ¼tsp salt
  • ¼tsp pepper
  • 1large gala or Honeycrisp apple, peeled and cut into 1-inch wedges
  • 2tsp brown sugar
  • 1tsp ground cinnamon
  • ¼tsp ground ginger
  • 4boneless pork loin chops (1 inch thick and about 6 oz each)
  • 2tsp Southwest seasoning

Preheat oven to 425°F. Line a half-sheet pan with foil, brush with 2 tsp olive oil.

In a large bowl, toss potatoes with 1 TBS olive oil. Place in 1 section of prepared half-sheet pan. In same bowl, toss asparagus with 1 TBS olive oil, place in another section of pan. Sprinkle salt and pepper over potatoes and asparagus.

In same bowl, toss apple with 1 tsp olive oil. In a small bowl, mix brown sugar, cinnamon and ginger, sprinkle over apples and toss to coat. Transfer to a different section of pan.

Brush pork chops with remaining olive oil, sprinkle both sides with Southwest seasoning. Place chops in remaining section of pan. Bake until a thermometer inserted in pork reads 145° and potatoes and apples are tender, 20-25 minutes. Let stand 5 minutes before serving.