Basil Pesto with Zucchini Noodles and Pork Chops

I simply can not believe it has been May since I last posted. Well, okay maybe I can. My baby girl has required all of my attention which has in turn put many other things on the back burner. Exercising included! She is finally on a good nap schedule which allows me time in the kitchen. 

I recently got a spiralizer and this thing is awesome! Why have I not purchased one of these before? It is so incredibly easy to use for a quick healthy meal. I opted to go with zucchini noodles for tonights meal. Guess what.. Hubs actually liked it!! I had a back up plan for him, fully expecting him to hate the zucchini noodles. Must say, I am proud of him for giving them a try. 

Here is the spiralizer I use: Paderno Spiralizer 

Printable Recipe Here!

Basil Pesto with Zucchini Noodles and Pork Chops

gluten free

Ingredients:

2 Zucchini
1/4 t salt

1/4 t pepper

1 1/2 T balsamic vinegar 

1 cup sliced grape tomatoes

1/2 cup prepared pesto

2 bone in center cut pork chops

1 1/2 T olive oil

What to do:

First things first we have to get those noodles ready. Use the larger noodle attachment of your spiralizer to make the noodles.

Zucchini holds a lot of water, so place your noodles in a colander to drain while you get the rest of dinner ready.

Rinse and slice your tomatoes and set aside.

Rinse and pat the pork chops dry.

Sprinkle the chops with salt and pepper and season with balsamic vinegar. Allow the chops to sit for about 10 minutes so the vinegar will season them well. 

Preheat oven to 325°.

In an oven proof skillet, preferably cast iron, sear the pork chops for 2 minutes per side.

Place the hot skillet into your preheated oven to finish cooking for 8-10 minutes, depending on the thickness of the pork chops.

While your pork chops are finishing up in the oven, place your zucchini noodles between paper towels.

Gently press down to remove any excess water from the noodles. I like to roll the paper towel up to get as much of the water out of the noodles as I can.

Heat your olive oil over medium heat in a medium skillet.

Sauté your zucchini noodles and tomatoes  for 2-3 minutes or until slightly tender. Be careful not to over cook the noodles! Sprinkle with a little salt and pepper.

Turn off the heat and add in your prepared pesto. I make my own, you can find the recipe here. However, store bought is fine. 

Remove the pork chops from the oven and serve over your zucchini noodles.

Thanks Y'all!

-Wise Wife 

Open Faced Pork Tenderloin

When I asked Hubs what he wanted for dinner, he said anything but chicken. Pork it is! I agree, we have had enough chicken lately. I decided on a stuffed pork tenderloin, open faced style. In a true stuffed pork tenderloin, you have to tie it together with twine and I just wasn't in the mood to do that. Open faced it is!

I created a stuffing of rice, olives, and spinach to add some much needed nutrients to our dinner. This is a simple stuffing, especially if you take my advice and you use the "boil in a bag" rice. If you want to use regular rice, totally fine, but it will just take a lot longer to cook. If you don't like kalamata olives, you can absolutely substitute black olives or omit them all together. 

I decided to serve our pork with my delicious oven roasted asparagus. It is one of my recipes that I constantly get compliments on. It is easy, nutritious, and full of flavor. You can find that recipe here!

Now, on to the pork! Printable Recipe Here!!

Open Faced Pork Tenderloin

GF/DF

Ingredients:

1 pound pork tenderloin

2 cups orange juice

2 T honey or agave nectar

1 T GF soy sauce

1 1/2 T fresh oregano

1 bag fast cooking rice, or about 1 cup cooked brown rice

1/4 t red pepper flakes

1/4 t salt, plus more for the pork

1, 5 oz package of fresh spinach

1/2 cup kalamata olives 

What to do:

Preheat oven to 375°.

Start by cooking your rice according to package directions. 

Once your rice is cooked, remove from the bag and place back into the saucepan, leaving about 2 tablespoons of the cooking water in the pan.

While your rice is cooking, chop your oregano.

Drain and rinse your olives. Then roughly chop.

Trim any an excess fat off your pork tenderloin. Next, carefully cut a slit down the center of your pork without cutting all the way through creating an open faced pocket. Sprinkle with a little salt and pepper. 

Once your rice is cooked, add your spinach and cover the saucepan. I know it seems like a lot of spinach, but it will wilt down to nothing. 

Periodically stir the spinach and rice mixture until the spinach is wilted down.

Add in your salt, red pepper flakes, and olives and stir it all together.

Place your pork in a large baking dish and top with your rice stuffing.

In a 2 cup mixing cup, add orange juice, agave nectar, soy sauce, and oregano. 

Pour your orange juice mixture over the pork and cover with aluminum foil. This will help keep the pork nice and moist while cooking.

Bake for about 45 minutes, removing the foil for the last 10 minutes.

Slice and serve!

Thanks Y'all!

-Wise Wife