Here's one of my goto recipes for a stuffed pork tenderloin. Pork tenderloin is one of my favorite meats, as it's pretty simple to cook, always tender, and can really work well with all kinds of ingredients. I love them simply roasted off, but stuffing a pork tenderloin is also quite easy, is really tasty, and adds quite a "wow" factor and ordinary pork recipe.
For this stuffed pork tenderloin, I show you how to:
The result is a thin layer of the pork surrounding a delicious mushroom filling. It's one of my best pork tenderloin recipes.
Juicy Pork Loin Chop Recipe
RECIPEPORK LOIN CHOP 2 Tbsp OLIVE OIL 1 lg ONION (sliced) 6-8 cloves GARLIC (rough chopped) fresh ROSEMARY SALT and PEPPER to taste Season both sides of chop before cooking--and don't be timid with the seasoning--it'll make all the difference! I often use just salt and pepper (black pepper AND cayenne), but experiment with your favorite seasonings, too--every now and then I'll season up chops with ground ginger and saute them with onion and sliced, fresh ginger--it's pretty damn good.
Heat olive oil in a skillet (skillet should be suitable for stovetop and oven)--not smoking hot, but pretty damn hot--we want to sear the pork and seal in the flavor.
Place chops in the skillet; they should sizzle when they hit the pan. Add fresh rosemary sprigs. Cook chops 3-4 minutes on one side and then turn. This is for chops approx. 1" thick--adjust cooking times according to the size of the chop you use. Move chops in pan to mix with oil and rosemary. Add sliced onion and garlic. Cook chop 3-4 minutes on second side, then remove skillet from stovetop and slide skillet into oven preheated to 350 degrees F. Cook another 4-5 minutes and return to stovetop. Remove chops from skillet and set aside to rest.
Continue cooking onion and garlic with rosemary on medium/low heat to desired doneness. Top chops with onion and garlic and serve.
That's it...super easy and super flavorful--it's a great way to cook up a juicy chop without drying it out. You can print out the recipe from this page.
Ultimate Chicken Fingers
2/3 cup Original Bisquick® mix ½ cup grated Parmesan cheese ½ teaspoon salt or Garlic salt ½ teaspoon paprika 3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips 1 egg, slightly beaten 3 tablespoons butter or margarine, melted
1. Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray.
2. Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
3. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.
Makes 4 servings
Print out the recipe
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