Pork Piccata

Hubs has been taking over the kitchen lately, so sorry about the lack in blog posts. With thanksgiving last week, my schedule got thrown off and I didn't really realize I hadn't cooked in a while. I am back in the kitchen today. Hubs was wanting pork the other night and I just wasn't in the mood, so now I feel bad and wanted to cook tenderloin for him. However, I also wanted to keep it simple. What is more simple than a one pot dish? Okay well you technically need two because I serve it over brown rice, but you get the idea.

I love this recipe because it has just a few ingredients, yet has lots of flavor. I feel like this is one of those recipes that seems like you have lots of skills in the kitchen, but really its pretty simple.

Okay enough blabber, lets move on to today's recipe. 

Printable Recipe here!

Pan Seared Pork Tenderloin

GF/DF

Ingredients:

3 T all purpose flour (GF works fine)

1 t salt

1 T dry mustard

1/4 t black pepper

2 cups fresh brussels sprouts

about a 1 pound pork tenderloin

2 T extra virgin olive oil

1 1/2 C chicken broth

1/2 cup water

1 1/2 - 2 cups cooked brown rice

What to do:

In a small bowl, mix the first 4 ingredients together well.

Wash, trim the ends, and slice your brussels in half.

Remove any dark green outer leaves.

Trim an excess fat off the pork tenderloin.

Slice tenderloin into 1 inch medallions. 

Cover both sides of the pork medallions with the dry ingredient mixture.

Heat olive oil over medium heat in a large, deep skillet. Swirl the pan to make sure the oil covers the entire pan.

Place pork medallions into the hot skillet.

Sear the meat, about one minute per side. 

Once all medallions are flipped, add in your brussels sprouts.

Pour your chicken broth and water into the hot skillet with the meat and vegetables.

Lower the heat, cover, and allow to simmer for about 30 minutes. Watch the mixture as you may have to add a little more chicken broth to keep the pain from drying out.

Serve over brown rice and you have dinner!

Thanks Y'all!

-Wise Wife 

Grilled Pork Medallions with Roasted Garlic Dipping Sauce

We are a garlic loving family around here. The only thing better than garlic is roasted garlic. It is so easy to make and just makes my mouth water thinking about it. We like to to spread roasted garlic on bread by itself and it is just delicious. For today's post, I have a roasted garlic dipping sauce that I pair with grilled pork tenderloin medallions.

If you have never made roasted garlic, it is so easy and you have been missing out my friend. I have shown you this before, but when I roast garlic I use a ceramic garlic roaster. I told you we love garlic… However, all you need is aluminum foil or a small ceramic/glass dish to roast garlic. I will first share with you how to roast garlic and then I will tell you how to put together the dipping sauce and the grilled pork. Here is how I roast garlic!

Dipping Sauce Printable Recipe Here

Pork Medallions Printable Recipe Here

Roasted Garlic 

Ingredients:

1 head fresh garlic

2 T olive oil 

What to do:

Preheat your oven to 350°.

Slice the top off of the garlic head off, leaving the root in tact.

Place in your small baking dish or aluminum foil.

Cover with your olive oil.

Cover and bake for 45 minutes - 1 hour depending on the size of your garlic head. Aluminum foil works great to cover your garlic while baking. The garlic will brown slightly when done. 

Remove from the oven and let cool for 10-15 minutes or until cool enough to handle.

Using your fingers, begin to remove the outer skin from the garlic. 

Using slight pressure, remove the individual cloves from their skin. They should easily pop out.

You have just created roasted garlic!

Roasted Garlic Dipping Sauce

GF/DF

Ingredients:

1 head roasted garlic

1/4 cup mayonnaise 

2 T olive oil

1 T dijon mustard

salt and freshly ground black pepper

What to do:

Using the back of a spoon, mash your roasted garlic into a paste.

Add the remaining ingredients in with the garlic paste.

Whisk everything together. 

Set aside until ready to eat. 

Grilled Pork Medallions

GF/DF

Ingredients:

2 pounds pork tenderloin (my grocery store sells them in two packs)

3 cloves garlic

3 sprigs fresh rosemary

1/4 cup extra virgin olive oil

1 1/2 T balsamic vinegar

pinch of salt and pepper 

What to do:

First we have to marinate the pork. Grab your tenderloin and trim off any excess fat.

Cut your tenderloin into 1 1/2 inch thick slices.

Place in a large baking dish.

Remove rosemary from stem and chop your garlic and rosemary.

Mix together the garlic, rosemary, olive oil, balsamic, salt, and pepper.

Pour the marinade over the pork.

Cover and marinate in fridge for at least 30 minutes, flipping once 1/2 way through. If you have longer, let the pork marinate for up to a few hours. Remove the pork from the fridge before you are ready to grill. You don't want refrigerator cold pork to go straight to the hot grill.

Heat your grill to about 400-425°.

Grill your medallions for about 10-14 minutes or until completely done. Flipping half way through. 

Serve alongside your roasted garlic dipping sauce.

Thanks Y'all!

-Wise Wife