fbpx

Archives

Food

Perfect Pork Tenderloin

Perfect Pork Tenderloin – – olive oil, soy sauce, white wine vinegar, lemon (juiced), worcestershire sauce, parsley (chopped),

Print Recipe
Perfect Pork Tenderloin
Course Main Dish
Cuisine Asian
Prep Time 20 minutes
Cook Time 30-40 minutes
Servings
servings
Ingredients
Sauce
Course Main Dish
Cuisine Asian
Prep Time 20 minutes
Cook Time 30-40 minutes
Servings
servings
Ingredients
Sauce
Instructions
  1. Combine all pork ingredients except the pork in a gallon sized zip-top bag.
  2. Remove 3 tbsp. of marinade and set aside.
  3. Add pork to the bag and marinate in the fridge for 3 hours or up to overnight.
  4. Preheat oven to 350 degrees.
  5. In an oven-proof skillet, brown pork on stovetop over medium-high heat for 3-5 minutes on each side.
  6. Place skillet in the oven and cook until pork reaches 160 degrees, about 30-40 minutes.
  7. Remove from oven and set aside to rest for 5 minutes.
  8. Make the sauce. Return skillet to stovetop and heat over medium high heat.
  9. Add 3/4 cup stock and reserved marinade to pan. Heat to boiling.
  10. In a small bowl, whisk together 3 tbsp. stock and flour. Add to the skillet and whisk.
  11. Whisk in butter.
  12. Slice pork and top with sauce.
  13. Enjoy!
Share this Recipe
Food

Captivating Cashew Chicken Stir-fry!

Captivating Cashew Chicken Stir-fry! – – grean beans, carrots (chopped), garlic (crushed), olive oil, cashews (roasted and unsalted),

Print Recipe
Captivating Cashew Chicken Stir-fry!
Course Main Dish
Cuisine Asian
Prep Time 5-10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Asian
Prep Time 5-10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Instructions
  1. Add carrots, green beans, and 1/4 cup water to a wok. Cover and cook over medium heat until tender yet crisp.
  2. Remove vegetables and set aside. Pour out any remaining water from the pan.
  3. Add olive oil, garlic, and cashews to the wok. Saute for 1-2 minutes until garlic is fragrant.
  4. Season chicken with salt and pepper. Add to the wok. Saute for 5-10 minutes until chicken is cooked through and no longer pink.
  5. While chicken cooks, prepare the sauce: Whisk together chicken broth and cornstarch until smooth. Add hoisin, vinegar, and sriracha. Whisk to combine.
  6. When chicken is done, add the vegetables back to the wok and add the sauce. Mix to combine.
  7. Add 1 cup of water to the wok, cover and cook 1-2 minutes.
  8. Add green onion and stir.
  9. Serve over rice of your choice.
  10. Enjoy!
Share this Recipe