Pork Tenderloin

I have a tendency to get complacent in my cooking and revert to tried-and-true originals, and while there's nothing wrong with tried-and-true recipes, sometimes we just have to shake things up. So, when I saw this recipe for a Pork Tenderloin with Pan Sauce on Pinterest, I pinneded it for someday. Someday finally came and it was so good, I decided to make it again so that I could blog it. There are so many flavors blended in this pork. It's so tender and juicy and just plain delicious.

1/2 cups olive oil
1/3 cup soy sauce
1/4 cup red wine vinegar
Juice of 1 lemon
1-2 Tbsp Worcestershire sauce

Few drops of liquid smoke
1-2 Tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin with skin removed

Combine all marinade ingredients and reserve 2-3 Tbsp. I put mine in a sturdy plastic bag. Allow to marinate for 3-4 hours.

   

Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Keep skillet as is; you will use this for the sauce.

Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing. 

Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter

Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan.

Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.

Weiner Schnitzel

As an Army brat, I spent eight of my first 13 years of life in Germany. Schnitzel, therefore, was a staple of my diet. It was as normal as a hamburger or pork chops. I've only been back once since I moved back stateside when I was 13, so I'm always on the lookout for a good German restaurant. Unfortunately, they can be hard to find, and even when you do find a good one, it's usually not cheap, and I'm a lady on a budget. Soooooo, I decided I better learn how to make this treat myself. When I first made them in South Carolina, I used pre-packaged Knorr bread crumbs that I bought at a German market near my house. Sometimes he had veal cutlets, but sometimes he only had pork cutlets. I'm definitely more partial to the veal, despite the price. But whichever you choose, the making of schnitzel is the same. After I left South Carolina I had difficulty finding the pre-packaged schnitzel breading, so I did some research and learned how to make it myself. What I'm about to show you is the result of research and my own cooking style. I hope you enjoy it as much as I do!

Veal or pork cutlets (very thin)

Flour

Eggs

Plain bread crumbs

Salt and pepper to taste

These days I buy my veal cutlets at Publix. Check with them, or your local butcher, well in advance of when you plan to make schnitzel to ensure you catch them when you can get the right cut. For those who know better, schnitzel is typically rounder than mine above, but it's the only cutlets they had available. 

Get all of your ingredients prepped, lining up your bowls: flour, eggs, bread crumbs. I added just enough water to my eggs to give me about a 1/2 inch of liquid in the bowl.

Blend the egg/water mixture completely. Turn your heat on med-high until your oil is hot, and then reduce a little but not quite to medium. Lightly salt and pepper the cutlets, then one at a time dredge in flour, then egg mixture, then breadcrumbs, and then place the cutlet into the hot oil. If you cook these too high, you will darken the crust way too much but not cook the meat through.

Cook the schnitzel for several minutes on each side until golden brown. Be gentle, or you will destroy your crust.

Traditionally in Germany, schnitzel is served with a lemon wedge that you are supposed to squeeze over it. Not my thing. lol Another option is a Knorr sauce. They have a jaeger schnitzel sauce (which is a mushroom sauce) and several other varieties of toppers. I'm a purist and see no reason to add anything else to my schnitzel.

Tender Juicy Seasoned Pork Chops

Tonight I made my seasoned pork chops. This is one of my favorite meats to cook for several reasons. I get to have "the other white meat," they come out so juicy and tender, and they are so easy to make!

Boneless pork chops
Seasonal salt
Garlic powder
Grill Mates Montreal Steak seasoning
Olive oil

I begin by cutting off the excess fat on the pork chops. 

Sprinkle lightly all three seasonings on both sides of the chops. I actually pat the seasoning onto the pork chop a bit before I turn them. It seems to help them stick better.

Add olive oil to your pan. You don't want to submerge the chops, but you want enough for them to sit in the oil on all sides. Turn the eye on Med-High heat. Once the oil is hot, turn it down to Med or between Med and Med-High. Add the pork chops and cook until the white cooked part comes nearly to the top. Flip them and cook for several more minutes on the other side.

Because of the lower heat, the pork chops will need to cook a bit longer, but the lower heat allows them to remain very tender and juicy. I will often make a small cut in the center and separate to ensure that the pork chops are cooked through.