Pork Loin with A Maple Garlic Sauce

Pork Loin with a Maple Garlic Sauce

Pork loin often goes by many names. However similar they are, it should not be confused with pork tenderloin.

Imagine Above and Below Are Adapted From A Pork Meat Chart Approved By The National Live Stock & Meat Board

The most accurate name for pork loin would be pork loin roast.

The loin can be a tough muscle found along the back of the pig, on either side of the backbone.

It runs down from the shoulder to the hind leg. As such, this is one of the largest cuts on the pig.


Enjoy – Pork – That’s What’s For Breakfast Lunch And Dinner


The Pork loin in this recipe is seasoned with a Moroccan inspired Harissa rub, seared until golden then oven roasted in a incredibly delicious Maple Garlic Sauce until it’s sticky on the outside and juicy on the inside.

A quick and easy pork loin recipe with high returns for very minimal effort.

Try Harissa Seasoning With A Toasted Sourdough Garlic Cheese Bread


Pork Loin with A Garlic Maple Sauce

2-3 pound pork loin cut

1/4 cup Harissa spice

1 1/2 tbsp butter

3 garlic cloves, finely chopped

Maple Garlic Sauce

3 tbsp Apple cider vinegar

1 1/2 tbsp soy sauce

1/2 cup maple syrup (option to use honey)

Preheat oven to 350 degrees

Mix Sauce ingredients together.

Rub pork on both sides with Harissa spice.

Heat butter in a large oven proof skillet (cast iron skillet is ideal) over high heat. Add pork and sear until golden all over.


Read More About Beyond Skillets 4 Must Have Cast Iron Cookware Pieces


When pork is almost seared, push to the side, add garlic and cook until golden.

Pour sauce in. Turn pork once, then immediately transfer to the oven.

Roast 15 – 18 minutes or until the internal temperature is 155 degrees

Remove pork onto plate, cover loosely with foil and rest 5 minutes.

Place skillet with sauce on stove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to thin syrup.

Remove from stove, put pork in and turn to coat in sauce.

Cut pork into slices and plate with sauce.

If you liked this one skillet dish, then you’ll love this one skillet dish: Baked Honey Soy Chicken Thighs

Asparagus with Garlic and Smoked Bacon

Asparagus with Garlic and Smoked BaconAsparagus is packed with antioxidants, and ranks among the top vegetables for its ability to neutralize cell-damaging free radicals.

Vector of Nutrition facts asparagus

                                Click To Enlarge

Asparagus has between 5 and 12 percent of your daily need of vitamin-C, B-6, zinc, iron, and magnesium.

Those nutrients are a great combination, as vitamin-C needs zinc for absorption, and magnesium hitches a ride with vitamin B-6 for absorption as well.

Asparagus has been studied and noted to combat age-related ocular diseases, arthritis, asthma, and autoimmune diseases.

It is also an effective diuretic for water retention related illness, like PMS, arthritis, and rheumatism.

How To Cook Asparagus

We have noted some of the many health benefits of this spire like vegetable, so you can understand the importance of cooking it right, so as to enjoy them.

These quick-cooking, water less methods will preserve the fabulous nutritional content and antioxidant power of asparagus, either roast, grill, or stir-fry.

Our featured recipe  – Asparagus with Garlic and Smoked Bacon – is prepared as a stir-fry. We also suggest this recipe as a prepared side dish to accompany your turkey dinner left overs from last week (Thursday, November. 26, 215).

trimmed AsparagusHere is what you will need.

1 pound asparagus thin stalks, trim ends, cut 1-inch lengths

1/2 pound pasture fed bacon, flavor is your choice – we used a smoked bacon from Whole Foods Market

5 garlic gloves, chopped

cooking smoked bacon and garlicCut bacon into 1-inch slices, place into a large pan over medium heat. When bacon is 1/2 cooked add garlic and stir until you smell the garlic, about 1 minute.

Asparagus with Garlic and Smoked Bacon in a Ceramic Coated Frying PanNext add the prepared asparagus and continue to stir until bacon is cooked through, about 2 to 3 minutes.

Asparagus with Garlic and Smoked Bacon with Turkey Dinner Left OversPlate and serve with your favorite main dish.

Enjoy our other recipes here at – Splendid Recipes and More – using asparagus…

Roasted Trout with Baby Potatoes and Asparagus

Balsamic-Honey Glazed Chicken and Asparagus

Asparagus and Bacon Cream Pasta

Bacon Eggs and Asparagus Benedict

Mushroom Tortellini with Asparagus

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Peach Teriyaki Buffalo Sirloins and Accompanying Side Dishes

Peach Teriyaki Buffalo Sirloins

The buffalo are a native animal to the North American continent, including Canada and the United States. Buffalo roamed in the millions over 200 years ago. But with the migration of settlers from the east coast of the United States or known territory back in the mid-1880’s, the buffalo began to dwindle in numbers.

As transportation had advanced from horse and wagon to the building of the rail road that connected the east coast with the growing population of the west, and with the ease of travel on the train, more people would immigrate.

The problem that arose, is the migration of the buffalo during certain times of the year, and the train and its tracks would pass along the same path as the buffalo. For what ever reason they had, the United States Congress gave the railroad permission to shot at the roaming buffalo as the train moved down the track through the Midwest on to the West Coast.

The buffalo fell by the thousands and their carcasses would lye there to only rot. There fur and meat would benefit no one as it had for the native people for thousands of years, who only killed the buffalo when in need of food and clothing.

Nothing went to waist when the natives hunted the buffalo, as it did when the then migrating American’s shot them dead where they were stampeding. By the 1860’s it was estimated that only 1000 Bison or buffalo was roaming the Central Plains of then know territories of the growing United States. By 1872 the Bison was protected by a proclamation of Congress of the USA.

The buffalo numbers have grown to only about 30,000 as of the estimation in 2010. 500,000 live on private lands and ranches in the Central Plains and Midwest of the now United States of America.

Buffalo is now raised for slaughter to market as a food staple. They are not feed the same diet as the traditional cow, but a diet that is normal to buffalo as they move about and graze the land.

With that, we come to our featured recipe: Peach Teriyaki Buffalo Sirloins and Accompanying Side Dishes.

Let’s start with the side dish recipes first, Steamed Carrots and Peas with Fresh Ginger, and here’s how to make this simple side dish:

Recipe for Steamed Carrots and Peas with Fresh GingerCarrots and peas are always a great addition to a meat dish, but because our main course plated is marinated with teriyaki, and to stay with the Asian theme, we added the ginger to the vegetables.

Our next side dish is also an Asian tradition, Chopped Asian Salad. Here is to prepare it starting with the dressing.

ingredients for dressing - Asian Chopped Salad

Mix the almond butter and all of the other liquid ingredients in a small bowl and set aside.

chopped vegetables for Chopped Asian SaladThe salad ingredients will need:

2 medium carrots, shredded

1/2 head of green cabbage, shredded

3 scallions, chopped

2 celery stalks, diced

1/2 cup slivered almonds

Prepare the vegetables and mix together with the slivered almonds in a large salad bowl. Form a hole in the center of the salad, and pour the dressing the center and mix into the salad until well coated.

Now for the main course: Peach Teriyaki Buffalo Sirloins.

Meat and ingredients to make Peach Teriyaki Buffalo SirloinsYou will need about 40 ounces of buffalo sirloins or about 3 pounds of meat. 3 medium peaches or 2 large ones, peeled and pitted. 1/4 cup of organic local honey, and 3 tablespoons of teriyaki.

Salt (preferably Himalayan salt) and pepper both sides of the sirloins and place them into a zip-lock bag or large bowl.

puree ingredients to marinade buffalo sirloinsPlace peeled and pitted peaches into a food processor along with the honey and teriyaki sauce, and puree. Next pour into the bag or over the meat if you are using a bowl and mix in well. Let the meat marinade at least 1 hour.

You can either choice to broil or BBQ your marinaded buffalo sirloin steaks. During the cooking process, use the marinade to baste the meat as you turn it. Cook sirloins to 160 degrees internal temperature and enjoy meat that is high in omega-3 fatty acids. Your body will thank you for it!!

Plate the buffalo sirloins, add the side dish of Chopped Asian Salad:

Chopped Asian SaladSteamed Carrots and Peas with Fresh Ginger:

vegetable side dish with Peach Teriyaki Buffalo SirloinsEnjoy your Peach Teriyaki Buffalo Sirloins and Accompanying Side Dishes…

Peach Teriyaki Buffalo SirloinsNeed some dessert ideas, link here and see what Splendid Recipes and More has to offer: Desserts.

 

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Honey-Basil Summer Sqaush

Honey-Basil Summer Sqaush

My mother always made a large sauce pot of green summer squash with tomatoes, tomato sauce, ground hamburger, and other seasonings. Us kids, my brothers and sisters and I, always looked forward to summer, but not the pots of summer squash, we dreaded those meals.

But now as an adult, summer always arrives, with no break from work like we had from school when we were kids. I have acquired a taste for squash. It seems the adult taste buds are a lot different than that of a child’s taste buds.

Our featured recipe is Honey-Basil Summer Squash, and can be a side dish to any main dish platter of beef, chicken, pork or fish.

One cup of summer squash has the following minerals:

Potassium

Phosphorus

Magnesium

Calcium

Sodium

Iron

Manganese

Selenium

Zinc

Copper

All of these trace minerals have many functions in the body. Such as potassium for blood pressure and heart health, and magnesium for muscle relaxation, and calcium to BRAGGS Liquid Aminos soy saucemake the muscles work. All three of those minerals need vitamin B-1 to work properly. Zinc is great for the skin and collagen. Vitamin-C is needed so zinc will be absorbed well.

We also used Bragg’s soy protein sauce in our recipe. It contains 16 essential and non-essential amino acids. Bragg’s soy sauce is made with non-GMO soybean protein only.

Now for the featured recipe and here is what you will need:

wet and dry herb mix for Honey-Basil Summer Sqaush

4 cloves garlic, minced

2 tablespoon dried basil or ¼ cup fresh basil, minced

6 tablespoons soy sauce (Brigg’s amino-acids)

2 tablespoons Lime juice

¼ cup rice vinegar

¼ red wine  vinegar

2 tablespoons olive oil

3 tablespoons honey

To make the sauce, combine all the above ingredients in a large bowl, mix up well, and set aside.

steaming squash for Honey-Basil Summer Sqaush

For the summer squash you will need:

2 small yellow squash, sliced diagonally into 1 inch slices

2 small green squash, sliced diagonally into 1 inch slices

1 small Mexican squash, sliced diagonally into 1 inch slices

Add sliced squash to a steamer with already boiling water. Steam the vegetables for 5 minutes, stirring them twice to evenly steam them. They should still be crunchy when steamed after 5 minutes.

mixing cooked squash with herb mixture

Place steamed vegetables in to large bowl with the sauce ingredients. Mix the vegetables till well coated.

Honey-Basil Summer Sqaush

Spoon vegetables into a serving bowl and enjoy as a side dish with your favorite main dish selection.

 

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Pad Thai Noodles with Chicken

Pad-Thai-Noodles-with-ChickenAll Asian food is cooked with the intention of increasing the health benefits, such as its healing powers and medicinal value, as well as longevity.

Here’s an article we publish this year last March 2014, Amazing Ways Food is Used in Thai Cooking .

Of course every country that is part of the Asian world has their own way of cooking the food, but with the same outcome, its health benefits.

Today we present Pad Thai Noodles with Chicken. Of all the Asian foods, Thai is our favorite.

Here is what you will need:

ingredients-for-Pad-Thai-Noodles-with-Chicken8 oz. rice noodles, fresh or dried

2 tbsp. peanut oil

scallions, coarsely chopped

2 garlic gloves, minced fine

2 fresh red chilies, seeded and sliced

8 oz. chicken breast, trimmed and thinly sliced

Juice of 1 lime

2 tbsp. Thai fish sauce

2 eggs, beaten

1/3 cup fresh bean sprouts

¼ cup fresh chopped cilantro

1/3 cup chopped unsalted peanuts

Soak the noodles in a large pot of boiling water, covered for 10 minutes or cooked according to package instructions. When the noodles are done and tender, rinse noodles under cold running water. Set aside.place-rice-noodles-into-boiling-water-for-10-minutes.jpgAdd peanut oil to a wok (large frying pan, if you have no wok )over high heat. Once the peanut oil is heated add scallions, garlic and red chilies. Stir-fry for 1 to 2 minutes.heat-peanut-oil-and-add-vegetables-and-stir-fry-1-2-minutesNext add the chicken, lime juice, fish sauce and eggs. Stir-fry over medium heat for 2 to 3 minutes, or until eggs have set and pink is no longer in chicken or heated through.add-chicken-lime-juice-fish-sauce-and-eggs...stir-fry-2-3-minutesNext add the bean sprouts, most of the cilantro and the noodles and stir-fry for 30 seconds or until heated through and beans and cilantro are mixed in thoroughly.adding-bean-sprouts-and-cilantroTransfer to a serving platter and sprinkle with peanuts and remaining cilantro and serve right away with lime wedges if you wish.Pad-Thai-Noodles-with-Chicken

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