Roasted pork tenderloin with white wine pan sauce

It's still roasting season out here in the Great Northwest; Winter doesn't seem to be done with us quite yet. My solution? Savory comfort food that warms the home and belly. This dish combines a mellow yet deliciously well seasoned pork tenderloin with a creamy decadent sauce. Bring it on, Winter.

---

Ingredients

• 2 small pork tenderloins (cooks a little faster and more tender than the huge one)
  
• Olive oil
  
• Salt
  
• Pepper
  
• Granulated garlic
  
• Dijon mustard
  
• Herbs de province
  
• Tarragon
  
• Beef stock
  
• Flour (omit for gluten-free)
  
• Butter (I used a homemade "compound butter". I take a good organic butter, soften it, add chopped fresh herbs, then roll it into a tube shape in parchment, refrigerate, and use as needed. I like a mixture of thyme, rosemary and oregano. It preserves the herbs for weeks, and the butter absorbs all the wonderful flavor. A million uses!)
  
• Dry white wine (as I mentioned in making ratatouille, I go for a dry pinot gris or grigio. (It will give the already flavorful sauce an acidic kick - which is key for bringing brightness to a sauce with a bit of butter.)

Total time? About an hour and 15 minutes. More than half of that is prep and let sit and chill time.Prepping the loin You will have a half an hour - or more, after prepping. This makes for a perfect opportunity to pull some side dishes together, turn on some music, or call Mom ;) Sear all sides of the loins on high heat - no seasoning. Then, rub with a good coating of the Dijon. You will get some curious and awkwardly interested looks from your significant other. Then sprinkle on the salt, pepper, tarragon, garlic, herbs de province, and let chill in the fridge for a half an hour. This could easily be done the night before, 2 hours before....but a half hour is the magic spot for the flavors to awaken. After your loin has sat in the fridge, let it pre-funk on the counter by coming to room temperature. Cooking the loin Preheat your oven to 375. I like to preheat the oven with the pan i will be cooking in already in it (minus the meat). This way everything is nice and ready. Why stick a cold pan in a warm oven? Once preheated, oil your pan lightly, add the loin, and bake for about half an hour or so - depending on the cut of your pork loin. I like the finger test approach. It hasn't failed me yet! I go for a mid rare, as it will cook a bit more once pulled out of the oven to rest. Sauce base I start with a basic brown sauce base, but made thick. It's handy to make a few cups at a time and keep in the refrigerator - just a couple of spoonfuls makes for the start of a good pan sauce. To make the base, melt 2 tablespoons of compound butter in a small pot, and add 3 heaping tablespoons of flour. Cook this off til the flour turns a golden color, stirring often with a whisk. (Look at us making roux!) Then add the stock, keep whisking, and as it simmers together it will thicken. Salt and pepper lightly, and set aside. This can be done while the loin is still in the oven. Multitasking! Final sauce and plating While your loin is resting from it's amazing journey to becoming a delicious meal for you, we can pull together the final sauce. Transfer the loin to a cutting surface and place the pan over medium high heat. We are going to use all the love it left behind in the pan! Once the pan has heated up, deglaze with a cup of the pinot, and a pat of compound butter. The butter will help add a nice sheen and unctuous mouthfeel. Let this simmer together for a few minutes, while the alcohol cooks off. Add a couple of spoonfuls of the sauce base, and whisk together. You may want to salt and pepper here - don't be shy, taste and see! The sauce should be thin (we aren't making gravy), but it should have a sexy body. You may even be tempted to sneak off and find a place where you can eat just the sauce by itself. For a gluten-free version, just omit the base. Instead, add a healthy cup of beef broth, and that extra butter that would have been roux. Reduction may take a little longer, but it's worth it! Slice the loin, drizzle with sauce and serve! It's great garnished with parsley or fresh rosemary. Whomever is lucky enough to share it with you will be happy you did. And, if it's all for you? Well...aren't you lucky.... What Winter?

Spicy cast-iron seared pork chops and applesauce

I stumbled into this recipe one night...a typical form of cooking for me. (I like to play!) But sometimes, meals come together lacking the oomph I strive for. I started prepping in my usual fashion, making stuff up as I go, beginning with a bone-in pork chop and simple rub. Sigh. The dish wasn't turning me on at all - it was looking pretty ho-hum.....

Then, as I lingered in the fridge it hit me.....How about a twist on classic pork chops and applesauce? I tweaked the rub by adding some cayenne for a great spicy contrast against the sweetness of the chunky organic applesauce and herby fresh oregano. Yes! From ho-hum to oh-yea. I rubbed my hands together in delight, as my daughter wondered out loud why I was laughing like an evil mad scientist.

---

Let's get mad!

• 3 bone-in chops (or whatever fits in your cast-iron without crowding)
  
• Applesauce (I like the unsweetened chunky sauce...it's sweet, and the ingredients are: apples. Nuff said. Or, make your own by sautéing diced apple with a bit of lemon juice.)
  
• Fresh oregano lightly chopped
  
• Salt and pepper
  
• Cayenne powder
  
• Dried oregano (Just a light pinch per each side of the chop, for added earthiness.)
  
• Olive oil

Let the pork chops pre-funk for the party on the counter, coming to room temperature. Then rub 'em down with olive oil. Now they want to party. Sprinkle a generous amount of salt, pepper, cayenne, and a dash of dried oregano, and rub that in. We aren't seasoning broccoli, we are imparting flavor with a rub. Salting properly is important! Smell the spice coming off the chop...it will mellow when cooked, but see if you catch a hint of oregano in there. If all you smell is cayenne, add just a pinch more. The oregano rounds out the flavor. We want the seasoning simple, yet well done. Garlic or anything else would muddy the flavors.

Bring your cast-iron to a medium high heat. Add olive oil, the place the chops in there and sear for two minutes each side. Then cover the pan, remove from heat, and the residual heat will cook the chops to perfection!

Top with a couple of spoons of applesauce, and garnish with oregano. Simple, flavorful, lightening fast...and the spicy sweet contrast will knock your socks off. I love a triple threat!

Try it...you will laugh like an evil scientist too...

Vinegared bacon green beans with shallots

Bacon is a ray of salty meaty sunshine that has the ability to brighten even the
ho-hummiest of dishes. Everything is better with it.
Having a bad day? Have some bacon. Eggs lonely? Bacon will keep them company. Shrimp a little self conscious about being naked? Make them a bacon outfit, and watch them work it.

Vinegared bacon green beans are another perfect example of that symbiotic relationship - and it hits all the right notes: salty, savory, with an acidic bite, a touch of sweet from the shallot, and....bacon from the bacon. But it's actually the little hit of vinegar that really makes this dish sing in the mouth.

---

Let's get our bacon fix:

• 1 pound of fresh green beans, ends trimmed (I opt for organic locally grown green beans from Full Circle Farms, the flavor and health benefits alone make it worth it to go organic!)
  
• 5 - 6 thick slices of bacon, diced in large chunks
  
• 3 shallots roughly chopped
  
• 1/4 cup of stock
  
• Red wine vinegar
  
• Butter
  
• Salt and pepper
  

Making some magic: Sauté your bacon pieces until almost done, and set aside, leaving the rendered fat in the pan. (Hey, I saw you sneak a few pieces...just leave some for the dish.) Sauté the shallots and green beans in the bacon fat until the shallots start to caramelize. Add butter if your pan needs a bit of motivation.
Then add the bacon and the stock. Continue to sauté til the stock has reduced out, and the beans are tender but still have a good texture. Then hit the pan (deglaze) with a few healthy drizzles of red wine vinegar. Give everything a few minutes to come to their happy place.
Taste, salt and pepper accordingly, and be ready to smack some hands away from the pan...you will have some lurkers! As soon as you turn your back to get the plates...

---

The bacon and beans will take on this wonderful hint of vinegar that makes the bacon taste like "bacon crack". "Why is this bacon so good!?" They will exclaim...almost in disbelief. (It does boggle the mind. How can bacon taste better than....bacon?)

Just smile, and say: "Because I cooked it".

Let's keep the real secret between us.

Enjoy!

Roasted chorizo stroganoff stuffed tomato and pepper

This meal is the perfect example of a meal that was saved by improvisation. There's lots of room for play - especially if halfway through making this you find you are missing an ingredient or two....

(In my case, someone ate my ingredients!)

So what started out as a cream sauce, turned into a stroganoff, and was thus dubbed a happy accident.

To have your own happy accident, you will need:

• 3 large tomatoes
  
• 3 large bell peppers
  
• 1 pound of chorizo
  
• 1 bunch chard (or other hearty green) chopped
  
• 4 cloves garlic minced
  
• Half a purple onion diced
  
• 2 tbs fresh rosemary chopped
  
• 2 tbs of oregano
  
• 2 tbs rough chopped cilantro
  
• 1 egg
  
• 1/2 cup sour cream
  
• 1/2 cup of cheese (or more!) that tickles your fancy. (aka whatever cheese you have on hand that hadn't mysteriously disappeared prior deciding to make this dish)
  
• A sprinkling of granulated garlic
  
• Salt and pepper
  

---

To make the tomato and peppers: After you wash these guys, we are going to want to hallow them out.

The tomato will need its top sliced off, and then a knife ran along the inside.

Then use a spoon to scoop out the flesh and seeds. (Throw the scraps into your freezer bag to make homemade stock!)

The pepper will need a little help standing upright - simply slice the bottom to make a flat surface, trying not to expose holes. If you do - ah well. I did too. The filling is sturdy enough to stay put. Slice off the top, and gently carve the seeds from the inside. The peppers should be as tall as the tomato - so you will be chopping off quite a bit of the top. Reserve the tops and ends, dice them, and set them aside to be sautéed into the filling.

Assemble the tomatos and peppers in a baking dish and drizzle them with olive oil, salt and pepper and granulated garlic.

To make the filling: Sauté your onion, diced pepper, and garlic until they begin to caramelize, then add the chorizo and herbs. once the chorizo is cooked and giving off some juices, add the chard and sauté til it is wilted and tender.

Set this aside in a bowl to cool, and preheat your oven to 400. Once the filling has settled down a bit, (try NOT to taste it...I dare you) add some of the cheese (reserve some for the top), cilantro and sour cream. The cream will help to cool the mixture more. Taste (if you haven't already) and add seasoning if needed, then stir in your egg. Fill the tomatoes and pepper, top with the rest of the cheese, and cover the baking vessel with foil. Bake them for 20 minutes or so (tomato skin will split), remove the foil, and bake 10 minutes more.

---

These savory vessels of chorizo stuffed love are delicious, surprisingly light and satisfying. For a vegetarian option, sub out the chorizo for soyrizo, an awesome vegetarian meat-free option that even this meat lover enjoys!

Happy eating!

Roasted green pepper pork chili

It just started snowing here in Washington...which is an exciting moment. It doesn't happen but once a year.....

It's the perfect time to lock ourselves indoors, make chili, drink wine and beer, and hang out with friends.

This is my go to chili. Easy, savory, delicious .... And it makes people make those noises. You know what I mean. The noises they make right before they realize "holy $hit I can't wait to get more of this in my mouth..."

Oh yes. This is the chili that makes people curse, or stuff their face while cursing......Read on.

It's a simple recipe...just have an hour ready for pre-prep for roasting the chilies. After that, its a simmer and let-alone sort of dish. You don't want to mess with it. Even with the few ingredients involved....trust me. Try it pure. You won't regret it. This recipe highlights the true flavor of chili with pork...a classic, wonderfully simple combo, that is effortless and timeless.

This makes enough for a family of 3, with leftovers to spare - and a few cups to save or freeze. (hmmm...it never makes it to the freezer though....)

---

What you need

• 5 pounds or so of peppers (Anaheim, poblano, and pasilla are my favorites. For this, I use about 18 poblano and 13 anaheim)
  
• 1 white onion diced
  
• 8 - 10 garlic cloves, finely diced
  
• 3 pounds pork tenderloin, cubed
  
• Salt and pepper to taste
  

To roast the chilies:

Fill your sink or a large bowl with water. Get those guys in there and bathe them good. Rinse, repeat. Let them sit for a good five minutes as you ponder how awesome this is going to taste, then - Roast them in an oven at 425 on a roasting pan lightly touched with olive oil. But stay away from straight aluminum, it lends to a metal flavor.

You are going to want to watch these guys every 10 minutes or so. If using two pans, the top pan will roast fast - so rotate each pan every 10 minutes or so. Just watch em - You can tell....they get bubbly and the skin breaks away. Flip them to expose new sides that need roasting. They flatten as they roast - it's almost like they beg for it.

If something sticks to the pan...no worries. The stuff that sticks will be just a bit of skin you want off the pepper anyway! I suggest using as many pans as possible...so the peppers don't get crowded. They like their space to do their thing. Two to three pans should be plenty. If you are filling more...whoa. But it'll still be awesome. Room for play, that's my motto.

Assembling the chili:

While the peppers roast, dice the pork tenderloin, then add it and half of the diced onion and garlic to a large bowl. Mix it a bit to incorporate. Show some love by giving a generous sprinkling of salt and pepper, and then....let it sit. The pork likes to pre-funk on the counter, by coming to room temp. Hey, don't judge, we all party in our own ways. This helps it to loosen up and give more flavor and......ok. Need I say more. It's pre-funking.

After the peppers are good and soft - blackened and lovely - transfer them to a bowl and cover them. Saran wrap, towel - anything that keeps the heat in and makes a mini sauna...these guys need to steam a bit. This helps the charred skin come off a bit easier. While they sweat it out - start to sweat the rest of the onion and garlic in a large stock pot (or pressure cooker) with a light sautée.

While that's going, prep your peppers by scraping out the seeds and removing the skin and stems. Then dice the peppers, and get ready to make chili. If you don't get all the skin - no worries. Just dice it - and move on. Call it "rustic", and people will say "ooohhhh".

Add the pork and pre-funked garlic/onion party to the now sweating happy onion/garlic stuffs in the pot, and stir gently. After 5 - 10 or so minutes, add all the chilies. Add some water, just so the "party" is covered. Then bring back to a simmer for 40 minutes (at least...if longer, reduce to really low) - or if pressure cooking, bring to pressure and cook for 20. Then you are done! Give a final taste to make sure it's salted and peppered enough...If someone dares to reach for the shaker....Gasp! They should be busy cursing.

Like most recipies with fresh roasted good, this is even better the next day, making it a perfect make-ahead dish. It's great served with a drizzle of Crème fraiche and diced green onion with shredded cheese or....if you can't wait, right out of the pot. I won't judge. Just don't tell anyone I did it too....

Cheers!