Taco Tuesday: Pork Carnitas

Pork Carnitas

I know, I know, Thanksgiving is right around the corner and I should be posting something I’m going to make for Thanksgiving but in my house it’s Taco Tuesday! My favorite day of the month and I just can’t help myself!! This is the time when I get to experiment with different flavors of tacos. On tonight’s menu are Pork Carnitas. Traditionally, Pork Carnitas are made with heavy cuts of pork such as shoulder or butt that are well seasoned and braised for several hours, then pulled apart. But today’s Pork Carnitas cook much quicker and are still just as delicious. Seasoned ground pork does its job well in these tasty tacos…A very quick and tasty meal today since Thursday we’ll be on our feet all day cooking… Continue reading

Mustard Garlic Marinated Pork with an English Caesar Slaw

Several years ago this was an economic go to for me and always  a hit with my kids. Nowadays when I make this for my Hubby’s lunch the reaction is always favorable. It’s still a hit! This is a healthy, light, yet filling meal. The beauty of this dish is it does not require too much meat, the cooking time is quick and the meat is lean yet flavorful… Continue reading

Pork Tenderloin With A Sage & Onion Cream Sauce

Pork Tenderloin With A Sage & Onion Cream Sauce

Making a delicious quick and elegant meal doesn’t have to take all day. Pork tenderloin is the perfect meat to serve when you are lean on time but want to impress. Served with some herbs in a simple white sauce and you have another winner…

Pork Tenderloin With A Sage & Onion Cream Sauce
1 pork tenderloin
1 Tbs olive oil
2 Tbs butter
2 large onions sliced
2 Tbs flour
1 bunch fresh sage (about 1/4 cup)
1 bunch fresh parsley (about 1/4 cup)
1/2 cup white wine
1 cup whole milk or cream
salt & pepper

Cut the onions in half and slice into half rounds. In a saute pan melt butter and sweat onions until tender. Add the wine, salt & pepper and cook for additional 2 to 3 minutes. Next add flour and cook additional 2 to 3 minutes.

Add the milk, sage and parsley. Cook until the sauce starts to thicken. In a cast iron skillet, heat olive oil and season pork with salt & pepper. Cook for about 6-8 minutes on each side (pork tenderloin has 3 sides and is best served medium).

Top with onion and sage sauce and eat. I serve this with rice on the side. Simple, elegant yet delicious!



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Tarragon Pork & Brandy Shallot Cream Sauce

It’s another beautiful Sunday! Yesterday we spent the day at the beach in the company of my brother Rob and his wife Maria and two of their children and it was a simply fabulous beach day! Today is a low-key, relaxing day to recover. On most Sundays my husband joins me in the kitchen with a glass of red wine as we create our family dinner. On today’s menu we have one of his favorites – Loin pork chops marinated with tarragon and served with a brandy cream sauce that is simply divine. This meal would be great served with a side of Heidi’s Cheesy, Garlic & Herb Riced Potatoes! Enjoy… Continue reading

Pork Tenderloin Au Poivre with Black Grape, Tarragon and Red Wine Compote


Au poivre is a French term that simply means with Pepper. Traditionally filet mignon is used and the meat is smothered in cracked black pepper prior to cooking. Tonight I used Pork filet instead. I created this dish last November when I was left with black grapes after a French Party I chaired for our French Victorian Christmas theme. Soirèe Française Èlègante left me with Grapes galore. The au poivre just enhanced the flavor of the rich grapes and the elegance of the french inspired dish. When I made this before, I used a Bordeaux. This time I used a Cabernet Sauvignon that my step daughter made, I thought it was rather good when it peaked. Continue reading

Pork Loin Braciole

Braciole is an Italian American dish. The name meaning thin slices of meat, usually pork, chicken, or beef that are pounded thin and rolled with a stuffing. The traditional stuffing has cheese and bread crumbs, but like all good dishes, this roulade can be made with all sorts of creations. I stuffed pork with pork in this briciole so how could it be anything but delicious. I will defiantly make this dish again. Next time I believe I will try it with red wine.   Continue reading