Pork Tenderloin

March 7, 2008 at 12:14 am | Posted in Pork | 4 Comments

First off, I apologize for not blog updating for awhile – seems other things have taken priority over this and some people have complained (::cough::Erin::cough::) so I figured I had better take the time tonight to do so.  I think the quote was, “I’m tired of looking at banana bread every time I go to look at your blog!”  HA!  I’m sure she meant that as lovingly as possible.  : )

Anyway, last week I decided to try making a pork tenderloin.  I have never made one, and never really had the desire to.  A big hunk of meat – ew.  But, I tend to like to throw in some variety for my husband who I am sure gets tired of chicken all of the time though he would never complain. 

I opened up the pork tenderloin and I knew that I needed to remove the fat.  Let me just say – this was right up there on disgusting moments for me with mixing the raw meat and eggs for the meatballs last week.  I really despise raw meat for some reason – and most cooked meats for that matter! 

I found several recipes on allrecipes.com, but I wanted a pretty basic one since it was my first time cooking this.  I found this recipe and decided that it looked like a pretty good one to try for my first time.  After reading the reviews I decided to kind of do a combination of several of them.  I will post my additions/changes in red next to the recipe.


  • 2 cups Italian seasoned bread crumbs
  • 1/2 cup olive oil
  • 2 pounds pork tenderloin
  • Crushed mustard, minced garlic, minced onions, salt and pepper – I didn’t measure any of these – just threw a couple of shakes of each in the bag (my mother will be proud)


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. I put the olive oil, crushed mustard, minced garlic, minced onions, salt and pepper all in a big plastic Ziploc bag.  I added the pork tenderloin, then let it marinate overnight.
  3. Mix bread crumbs and olive oil in bowl to reach consistency that would be moist enough to stick to the meat when pressed. Place pork on a shallow cooking sheet. Press the crumb mixture onto all sides of the meat until there is no pink showing, usually 1/4 inch thick.
  4. Bake for at least 35 minutes covered with foil.  Uncovered then baked until a meat thermometer reads 165 degrees F (75 degrees C) or until there is no pink when the pork is cut. Let the pork rest for 10 minutes, then cut into 1/2 inch slices


(This is a pretty horrible picture…see, even my camera hates meat!)

Pig Rating:  The pig LOVED this!  It got rave reviews which is hard to do with the pig.  Usually things are just “okay” or “good”.  He absolutely loved this one.

Mrs. Pig Rating:  I actually liked this one despite my hatred for touching it before it was cooked.  The meat was really tender, moist, and juicy.  I will definitely be making this one again!


Mushroom Pork Chops

October 26, 2007 at 12:18 am | Posted in Pork | Leave a comment

Now that I have decided that I can tolerate pork chops in an effort to switch things up for my husband, I am always looking for new chop recipes that we will both like. Tommy loves mushrooms…me, not so much but I don’t mind to make them in recipes that I can pick around them. : )


4 pork chops
salt and pepper to taste
1 pinch garlic salt, or to taste
1 onion, chopped
1/2 pound fresh mushrooms, sliced
1 (10.75 ounce) can condensed cream of mushroom soup


Season pork chops with salt, pepper, and garlic salt to taste.
In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.
I actually followed the reviews online and changed some things up a bit. Intstead of cooking them in the skillet, I first browned them a bit and finished cooking them in the oven, covered at 350 degrees for 1 hour. Not sure how this changes it as I have only done it this way but everyone seems to like it better that way. : )

Pig Rating: The Pig says that this one is a keeper. He still likes the smothered chops better but says this one is a goodie as well.

Mrs. Pig: I am still getting used to pork chops, but this one is definitely good as far as pork chops go. : )

Recipe from http://www.allrecipes.com/, picture from our kitchen

Parmesan Crusted Pork Chops

October 9, 2007 at 12:18 am | Posted in Pork | Leave a comment

As I’ve said a million times, I am not a big meat fan at all. However, I am learning to tolerate pork chops more than I used to as to add some variety to our menu. Last week I made smothered pork chops and my husband thought he had died and gone to heaven. I wanted to try a different pork chop recipe this week – I knew he wouldn’t like this one as well, and I was right. He said they were really good, just not as good as the smothered. I actually liked this one a little more though…I like things “crusted” more than he does though. : )


2 large eggs
¾ cup dried Italian-style bread crumbs
¾ cup freshly grated Parmesan
4 pork chops
salt and pepper
3 tbsp. olive oil


Whisk the eggs in a bowl to blend. Place the bread crumbs in a plate. Place the parmesan cheese in another plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the egg, then coat completely with the bread crumbs, patting to adhere. Heat the olive oil in a large skillet over medium heat. Add the pork chops, in batches if necessary, and cook until golden brown, about 6 minutes per side. Transfer the chops to a plate and serve with lemon wedges.

Recipe from Giada De Laurentiis, picture from my kitchen

Smothered Pork Chops

October 3, 2007 at 12:40 am | Posted in Pork | 5 Comments

Tonight I made smothered pork chops – my first time cooking pork chops actually! This was Tommy’s favorite meal that I have cooked so far. He LOVED these pork chops and he can be a tough critic sometimes ; ) He said he could have eaten about 5 more. HA! These will definitely become a regular on our menus.


1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1/2 cup chicken broth
1/2 cup buttermilk


Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.

Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

I served these with garlic mashed potatoes and green beans. Super yummy meal! 🙂

Recipe from Tyler Florence; Food Network, Picture from my kitchen!

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