Archive for Salads

Hoisin Glazed Pork Tenderloin

This is a two part meal. The first part is the glazed tenderloin and the second, the tenderloin is reincarnated into a cold noodle salad. I cannot say which dish I prefer, they are both tasty and often requested by my menfolk.

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Hoisin Glazed Pork Tenderloin

1 pound butternut squash — peeled and cubed in 1″ pieces
1 pound snow peas, trimmed
8 whole cloves of garlic
1/2 teaspoon rosemary, chopped fine
salt and pepper
2 pounds pork tenderloin — (2 one pound pieces)
1 tablespoon olive oil
3 tablespoons hoisin sauce

Preheat oven to 375. Pour the olive oil in the bottom of a large, rimmed cookie sheet. Scatter the squash and garlic onto the pan. Mix rosemary, salt and pepper: rub onto pork. Place in pan with squash. Roll the pork over so that it has a light sheen of the oil.

Roast 25 minutes. Remove from oven and scatter the snow peas. Brush pork, snow peas and squash with the Hoisin sauce. Continue roasting, about 15 minutes, until pork reaches an internal temperature of 140.

Remove from oven, lightly tent with foil and let set 5 minutes before slicing. Serve with peas, squash, garlic and pan juices.

Reserve one of the pieces of pork for the Pork and Soba Salad, recipe below.

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Pork and Soba Noodles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 ounces soba noodles
12 ounces snow peas, trimmed
3 tablespoons hoisin sauce
2 tablespoons lime juice
1 tablespoon olive oil
Red Pepper flakes – to taste
3 whole carrots — peeled and shredded
1 whole red and or yellow bell pepper — julienned
3 whole scallion — cut lengthwise and into 2″ pieces
1 pound pork tenderloin — cooked per Hoisin Pork recipe

In a large pot bring the snow peas, one tablespoon of salt and water to a boil. Add noodles, cooking according to package directions. Drain and rinse in cold water.

In a large bowl, whisk together hoisin, lime juice, oil and red pepper flakes; season lightly with salt and pepper. Add peas, noodles, carrots, bell pepper and scallions. Toss.

Thinly slice reserved pork, cutting each slice in half crosswise. Add to bowl with noodles; toss well. Serve at room temp or chilled.

Grandma’s Sloppy Joes & Brocco-slaw

With Christmas coming thoughts turn to family and friends and happy memories of times gone by. Hubby came from a large, boisterous family that loved to spend time together and eating was always a big part of their gatherings. Whenever we would come to town his Grandma Cord would gather both sides of his family and my brother at her house: siblings, aunts, uncles, nieces.

On the menu was Grandma’s Sloppy Joes and Brocco-slaw. Whenever I make these dishes it always takes me back to that warm, fuzzy feeling that was present at her house. I count myself very lucky to have been brought into his family and be a part of those long ago gatherings.

Grandma’s Sloppy Joes

Serves: 6

Ingredients
1 Pound Ground Beef
1/2 Cup Chopped Onion
1/2 Cup Chopped Bell Pepper
2 Cloves Garlic (crushed)
1/3 Cup Catsup
1/4 Cup Taco Sauce
1 Tablespoon Worcestershire Sauce
1/8 Teaspoon Hot Sauce (optional)
Salt and Pepper (to taste)
6 Hamburger Buns (split and toasted)
6 Slices American Cheese (optional)

Directions

Brown beef with onions, bell pepper and garlic. Drain grease. Add catsup, taco sauce, worcestershir sauce, hot sauce, salt and pepper. Simmer 10 minutes. Serve on buns with cheese.

Note: Great when simmered in a crockpot all day. Can be made in the morning, simmered all day and then enjoyed.

Brocco-slaw
serves 4

3/4 cup mayonnaise
3 tablespoons chili sauce
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
garlic and pepper seasoning, to taste
1 pound of shredded broccoli
2 carrots, shredded

Combine dressing ingredients and chill for at least 4 hours to allow the flavors to meld. Toss with shredded cabbage and carrots and serve.

Note: I unfortunately didn’t get Grandma’s dressing recipe but this is one I winged on the fly and it is very good!