Yesterday afternoon, my youngest cruised through the kitchen and snapped up a sticky, oblong mango pit off the cutting board.  She wrapped it in a paper towel and gnawed on it for half an hour while zoning out in front of Wizards of Waverly Place.  I was THISCLOSE to shrieking, “HEY!!  NO FOOD IN THE FAMILY ROOM!”, but since it was a healthy snack, I let the little twerp slide.

For the record: had it been Oreos, Pringles, or Swiss Miss chocolate pudding – well, that would have been a different scene altogether.  I’ve said it here before:  ISSUES.  My head would have spun around.  My body would’ve levitated while vile obscenities and green vomit were spewed, ala “The Exorcist”.  It’s true.  I tend to get in quite a lather over food messes in the family room.  I’m working on it.

Horror films and questionable parenting skills aside, I am going to beg you right here and now to make this pork chop recipe!  You simply must try it!  The marinade is so unbelievably simple, and the relish is knock-your-sox-off delicious.  I don’t even normally like sweet stuff in a main course, but this dish is exceptional.  In fact, it’s so good I’m going to make it again on Friday night when my mother-in-law comes in to town.  She’ll totally dig it!

Happy Thursday everyone — grab some sale mangos while they last!

GRILLED TERIYAKI PORK CHOPS WITH PINEAPPLE MANGO RELISH

Serves:  6

Source:   adapted from epicurious.com

• 2/3 c. soy sauce
• 1/3 c. firmly packed brown sugar
• 1/3 c. water
• ¼ c. rice wine vinegar
• 3 garlic cloves, minced

• 6 boneless pork chops (Sendik’s Premium Boneless Chops are on sale)

• Pineapple Mango Relish, recipe follows

In a small saucepan combine marinade ingredients and bring to a boil, stirring until sugar is dissolved.  Cool marinade completely.

Put chops in a large resealable plastic bag and pour marinade over them.  Seal bag, pressing out excess air, and set in a shallow dish.  Marinate meat, chilled, turning bag once or twice, overnight (I only had four hours; it worked fine!).

Pour marinade into a saucepan and boil 5 minutes.  Grill chops on an oiled rack set about 4 inches over glowing coals 6-7 minutes per side, or until meat is cooked through, basting with marinade during the last 5 minutes of cooking.  Alternatively, chops may be grilled in a ridged grill pan or broiled.

Serve pork chops with relish.

PINEAPPLE MANGO RELISH

Makes 3 cups

Source:  adapted from epicurious.com

• 2 c. finely diced fresh pineapple
• 1 c. finely diced fresh mango (on sale, HURRY!!)
• ½ c. finely diced red bell pepper
• ½ c. finely diced sweet onion
• 1 clove garlic, minced
• ½ jalapeno pepper, seeded and minced (throw the whole thing in if you’re not a sissy, LOL)
• 2 T. minced fresh mint or cilantro (I, of course, used cilantro!)

In a medium bowl, combine all ingredients with salt to taste and let stand at room temperature for 1 hour.  Relish can be made 1 day ahead and chilled, covered.  Serve relish at room temperature.

Pork tenderloin is on special this week and that makes me happy.  I know, it’s the little things in life, right?  I love pork tenderloin.  It’s one of the favorite meats served ‘round these parts.  I’m forever trying to find different and exciting ways to jazz it up – I have an old standby (the Honey-Gingered recipe that can be found in the archive on your right), but if I made that ev’er single time pork tenderloin came on special, you’d all be ‘bout ready to string me up.

Today’s version is a riff on Ca’lina barbecue (that’s whah I’m tawking in a Suthehn’ ac’see’ent).  Eastern Carolinians are known for their vinegar based sauces and mops.  This thin and tangy version is purty good, although it wasn’t a home run with the entire DamFam.  No Thank You Boy turned up his nose and immediately went the pb&j route (which honestly, I don’t have  a problem with, as long as he makes it himself and doesn’t leave a sticky purple knife on my counter).  The middle child liked it ‘okay’, but the youngest scarfed up an en-tire sandwich in five minutes flat.  A direct quote from her:  “Wow, this chicken (gulps milk) is really good!” (wipes nose)

The milk gulping and nose wiping were because this sauce packs some heat, so watch out.  I think it’s mellowed a bit as it’s sat in the fridge overnight; last night I thought it was a weeeeee bit vinegar-y.  Maybe next time I would tweak it with a smidge of brown sugar to cut the tang.  The lemon coleslaw is a nice, cool contrast to the spicy pork – I highly recommend it!

The original recipe calls for wrapping the shredded pork in lavash, which is Middle Eastern-style flat bread; you can find it on the shelf at the deli counter at Sendik’s.  I had large flour tortillas I needed to use up, and the punks had theirs on hamburger buns.  You can use whatever honks yer’ hooter!

Happy Tuesday!

SHREDDED PORK WRAPS WITH LEMON COLESLAW

Serves: 4

Source:  epicurious.com

• 1 onion, chopped (sweet onions are on sale)
• 1 clove garlic, minced
• 1 T. olive oil
• 2 T. cider vinegar
• ¼ c. ketchup
• 2 T. ketchup-style chili sauce
• 2 t. Worcestershire sauce
• 1 t. Tabasco
• ¾ c. water
• ½ t. salt
• ¼ t. black pepper

• 1 – 12 oz. pork tenderloin, cut in half (on sale)

• Lavash, large flour tortillas, or hamburger buns for serving

• Lemon Coleslaw, recipe follows

Cook onion and garlic in oil in a 3-4 quart heavy pot over moderate heat, stirring, until golden brown, about 8 minutes.  Stir in remaining sauce ingredients and simmer (covered) 10 minutes.  Add pork and simmer, covered, turning occasionally, until tender, about 45 minutes.

Transfer pork with tongs to a cutting board.  Puree cooking liquid in a blender until smooth (USE CAUTION when blending hot liquids; start the blender on low and leave the lid slightly ajar to allow the steam to escape before you ratchet up the speed) and return to pot.  When pork is cool enough to handle, shred lengthwise with your fingers and add to the sauce.  Simmer just until pork is heated through.

Divide pork mixture among lavash, tortillas, or buns and top with some coleslaw, then wrap up and serve.

LEMON COLESLAW

Serves: 4

Source: adapted from epicurious.com

• 1/2 – 14 oz. bag of coleslaw mix (cabbage and carrots)
• 3 scallions, thinly sliced
• ¼ c. chopped fresh parsley (because I am a fool for it, I used cilantro)

• 2 T. sour cream (Daisy brand is on sale)
• 2 t. mayonnaise
• ½ t. lemon zest
• 1 t. sugar
• 3 T. water
• ¼ t. salt
• 1/8 t. pepper

Place the coleslaw mix, scallions, and parsley in a mixing bowl and toss to combine.  In a small mixing bowl, combine sour cream, mayonnaise, lemon zest, sugar, water, salt and pepper and stir until sugar dissolves.  Taste and adjust seasonings.  Pour over coleslaw mixture and toss to combine.  Chill for one hour to allow flavors to blend.  Serve with shredded pork.

Not one to keep email from interrupting my exercise (ahem), I finished the final plank (go, me), collapsed in a sweaty heap on the floor, and opened the message.  How exciting; it was from one of my readers!  She had written to tell me her favorite method for cooking a pork roast, which I’ve never made before.  I was so overcome with happiness that a reader would actually take the time to email me, that I skipped my last five minutes of crunches, grabbed my coat and ditched LeClub like a bad habit.

I made a bee-line to Sendik’s, where I loaded up on the short list of ingredients Cookinmama (her screen name; in real life her name is Pat!) called for in her recipe.  My only problem was that Cookinmama likes to do her pork roast in a slow cooker, which takes roughly 10 to 12 hours.  Since it was already 1:45 by the time I got home from the Store, time was not on my side.  I decided to fiddle with the cook method just a touch, and I roasted the pork in the oven instead.

I’m so happy to say that it worked out great!   My only issue was that I inadvertently let the pork go a weeee bit too long in the oven, and it was a little on the dry side (my fault completely, boo hoo L!).  My mom chimed in this morning to say that the proper cook time for a pork roast is 25 minutes per pound; I probably went a good 50 minutes over that (what a ding dong).  But, it was still good.  A little gravy can go a long way!

(Speaking of gravy, do you like the picture today?!  How do you think I feel about gravy, LOL J ?!  I got a little heavy handed there, don’t you think?  Guess that’s why the gym will remain a stop in my daily life.  *Le sigh.*)

Here’s my oven roasted version of Cookinmama’s recipe.  For her original slow cooker method, scroll to the comments in the Chicken Stock post from a few days ago.  Thanks, Cookinmama — next time I make a pork roast, I’ll dig out my slow cooker and try your method.

I love to learn something new!  ENJOY!

GARLIC ROASTED PORK WITH PAN GRAVY

Serves:  4-5

Source:  Adapted from a recipe by FFF Reader Pat; a.k.a. Cookinmama!

• 1 – 3 lb. boneless pork sirloin roast (on sale this week, so cheap!)
• 2 -3 cloves garlic, peeled and slivered
• Coarse salt and fresh ground pepper
• Olive oil to coat the pan
• 1 bay leaf
• 2 smallish onions, sliced
• 1/4 c. hot water mixed with 1 T. Worcestershire sauce

• 2 T. flour
• 2 c. chicken broth

Preheat the oven to 350.  Pat the pork dry with paper towels.  Use a small, sharp knife to make ½” cuts in the top of the pork.   Insert garlic slivers into the cuts, pushing the garlic down so the opening almost closes over the top of the garlic.  Season the pork liberally on all sides with salt and pepper.  Place a Dutch oven just big enough to hold the pork over medium high heat.  Add enough olive oil to coat the bottom of the pan.  When oil begins to shimmer, add the pork to the pan, and sear the roast on all sides, about 10 minutes.  Transfer the pork to a plate; add the onions and bay leaf to the pan.  Place the pork on top of the onions; pour the water mixture over the roast.  Cover with a tight-fitting lid, place in the oven.  Roast for 25 minutes per pound, or until a meat thermometer registers 150.

Transfer pork to a cutting board and tent with foil.  Remove bay leaf from Dutch oven; place Dutch oven over medium heat and add the flour to the drippings in the pan (*see note).  Cook flour, stirring, for two to three minutes.  Slowly whisk in the chicken broth, scraping the bottom of the pan to remove any browned bits.  Increase heat to medium high, and cook until gravy is thickened.  Remove the strings from the roast, slice thickly and serve with the gravy.

*Note*: Because I stupidly over cooked my pork roast, my pan was dry at the end of cook time (tsk, tsk!).  I had to add about a tablespoon of butter to the pan before I could cook my flour and deglaze the pan.  So if your pan ends up dry, be sure to add a bit of fat before you add the flour for your gravy.

One major food issue for me was that No-Thank-You-Boy turned 14 yesterday.  FOURTEEN.  I can’t even go there, it pains me so.  For surely I am not old enough to have a fourteen year old?  I don’t feel old enough, anyway.  *Le sigh.* Needless to say, I drowned my middle-age sorrows in ham fried rice, egg rolls, and fried wontons (the menu of Birthday Boy’s choosing), followed by a slice of homemade chocolate cake and a scoop of vanilla bean ice cream – it was deeeee-lish.  And I’m gonna pay for it all quite dearly at the gym this morning.

After I do my caloric penance at the hands of a ruthless Spin instructor, I’m going to behave myself for the rest of the week.  I pinky swear.  This evening the DamFam will dine on this yummy low fat, but fabulous pork tenderloin dish.  Neither the husband,  or any of the punks can tell one iota that this is a lean and healthy dish.  Come to think of it – neither can I!

ENJOY!!  Have a great week.

Recipe Note:  I had my flame a weee bit high when I seared the pork, and I ended up blackening it instead of searing it – what a total loser move!  Don’t be like me, please.  I really don’t recommend it.  Just follow the directions, you’ll have a lovely sear, and all will be well with the world…and with your dinner.

ADOBO RUBBED PORK TENDERLOIN WITH BLACK BEAN PICO DE GALLO

Serves:  4-5

Source:  epicurious.com

Spice Rub & Pork:

• 1 t. paprika
• 1 t. freshly ground black pepper
• 1 t. coarse salt
• ½ t.  chili powder
• 1 t. brown sugar
• 1 pinch cayenne pepper
• 1 ½ lb. pork tenderloin, trimmed, cut into 3- to 4-oz pieces (Value Packs are on sale)
• Neutral cooking oil

Black Bean Pico de Gallo:

• 1 15 oz. can black beans, rinsed and drained
• ½ pint grape tomatoes, halved
• 2 T. red onion, finely diced
• 2 scallions, sliced
• 1 T. chopped fresh cilantro, additional sprigs for garnish
• 1 jalapeño pepper, seeded and deveined, minced
• 1 avocado, diced (optional)
• ½ t. chili powder
• 1/4 tsp salt
• Squeeze of fresh lemon juice
• 1 t. olive oil

• Flour tortillas for serving (optional)

For pork: Preheat oven to 375°F. In small bowl, mix paprika, black pepper, salt, chili powder, sugar, and cayenne. Rub both sides of each tenderloin piece with spice mixture. Allow to sit, covered, for 30 minutes or so.  Preheat 1-2 teaspoons of oil in an oven-safe skillet over medium-high heat.  Pan-sear pieces until golden brown on both sides (about 3 minutes). Transfer to oven until done (6 to 7 minutes for each inch of thickness).

To make pico: mix all ingredients; taste and correct seasonings.  To serve:  place a scoop of pico de gallo on plate, top with pork.  Garnish with cilantro sprigs.  Serve with warm flour tortillas if desired.

You know Sandra Lee, right?  The uber-perky blonde on the Food Network, who’s always planning a party or making dinner out of pre-packaged ingredients?  I think her show is called “Semi Homemade”?  Going to the outer limits with her attention to detail, Sandy features instructions for fancy ‘tablescapes’, themed flowers and party favors…even wacky window treatments to tie in with her meal d’jour.  Some even require the use of a hot glue gun.

Who has time for that?  I mean, seriously.  If you’re using pre-packaged ingredients, doesn’t that indicate that you’re probably challenged for time?  More than likely you don’t have all day to cook from scratch, let alone scour Michaels and JoAnne Fabrics in search of silk flowers and calico for a party-themed cornice board.

Not that there’s anything wrong with that.

Having said all that, I’m pulling a Sandra Lee on you today, minus the faux flower napkin rings and handmade placecards (besides, I haven’t seen my glue gun in years).  My daughter has requested Spaghetti & Meatballs for dinner, but we have a jam-packed schedule later on, and 100% homemade is just not in the cards this afternoon.

You know by now that it’s important for me to use real food in my cooking, but I do take the help from convenience products now and then.  Today I’m going to make the meatballs from scratch (with the Tallgrass ground beef that’s on sale), but punt with the marinara and use jarred Alessi’s sauce (also on sale).  The end result will taste homemade, because I’m going to blast the meatballs in the oven to quickly brown them, then finish cooking them in the sauce on the stove.  This method not only saves time, but also eliminates the icky, greasy mess on my stovetop from browning them in hot oil.

Alongside we’re having a simple tossed salad (romaine is on sale) and mini Italian baguettes (also on sale).  I might pick up an extra baguette or two to make subs with the leftover meatballs another night this week.  Genius, right?

Enjoy this time saving version of Spaghetti and Meatballs, and mum’s the word about my Sandra Lee moment.  I’ll deny it to the never ending!

SPAGHETTI & MEATBALLS

Serves: 6

Source:  Barefoot Contessa Family Style, by Ina Garten, pp. 102-103

For the meatballs:

• ½ lb. ground veal
• ½ lb. ground pork
• 1 lb. ground beef (Tallgrass lean ground chuck is on sale!)
• 1 c. fresh white breadcrumbs (4 slices, crusts removed, pulse them in your food processor – Classic Wonder Bread is on sale and would be fine here)
• ¼ c. seasoned dry breadcrumbs
• ½ c. grated Parmesan (ahem, ix-nay on the een-gray an-cay)
• 2 t. salt
• ½ t. freshly ground pepper
• ¼ t. ground nutmeg
• 1 extra large egg, beaten

• Your favorite jarred sauce (Alessi’s is on sale, I used two jars of their basic marinara)
• 1 T. fresh Italian parsley, minced
• Hot cooked spaghetti
• Grated Parmesan for serving

Preheat the oven to 425.  Line a cookie sheet with foil for easy cleanup, spray it lightly with cooking spray.

In a large bowl, combine all meatball ingredients plus ¼ cup warm water.  Don’t over mix, or you’ll have tough meatballs.  Using your hands, lightly form the mixture into 2” balls, you will have 14-16 large meatballs. (**See note.)

Place the meatballs on the sheet pan.  Bake them for 12-15 minutes, or until lightly browned on the outside.  Meanwhile, place the jarred sauce in a 4-6 quart saucepan.  Stir in the Italian parsley. Cover and bring to a gentle simmer over medium-low heat.

Transfer the meatballs to the saucepan and cover.  Simmer on the lowest heat for 25-30 minutes, or until the meatballs are cooked through.  Serve hot on cooked spaghetti and pass the Parmesan cheese at the table.

**Note:  I always make my meatballs much smaller; I usually end up with about two to two and a half dozen.  After I’ve browned them in the oven, I separate them out, cooling and freezing a dozen or so for a rainy day.  I’m always happy to find them in the freezer when I don’t feel like cooking!

I know you’re probably going to stop by the Store at some point today to take advantage of the great prices at the one-day meat and seafood sale.  If you haven’t already made a plan for dinner tonight, here is a delicious meat suggestion: pork tenderloin is on special for 2.99/pound (I’ve been told it’s in a value pack of four).

Unfortunately for me, I bought it yesterday when it wasn’t on sale, broke my rule, and paid full price.  But I was willing to do that for you, because I wanted to tell you about it today.  No need to thank me.  I’m here to help.

Anyway, even at full price ($4.99/pound), pork tenderloin is still a relative bargain in the meat department, but it can be boring and dry if it’s not handled properly.  A flavorful marinade can help it tremendously, and this recipe is my favorite preparation; it’s sweet, salty, and garlicky, and even if you have to skimp on the marinating time, it still imparts a delicious Asian flavor to the meat.  I only had three hours yesterday, but it came out great.

As you can tell from the photo, I paired the pork with some creamy Wasabi Mashed Potatoes (Yukon Golds are on sale) and crunchy Sesame Sugar Snap Peas (also on sale).  It was a terrific week night dinner, but could easily be served to company as well.

The leftovers make a great lunch – I’m eating the photo shoot right now!  Enjoy!

HONEY-GINGERED PORK TENDERLOINS

Serves:  4

Source:  made with little adaptation from epicurious.com

• 2 – ¾ lb. pork tenderloins
• ¼ c. honey
• ¼ c. soy
• ¼ c. oyster sauce
• 2 T. brown sugar
• 1 T. minced fresh ginger
• 3 large cloves garlic, pressed
• 1 T. ketchup
• ¼ t. onion powder
• ¼ t. cayenne pepper

Pat pork dry and place in a large ziplock bag.  In a large Pyrex measuring cup, whisk all of the ingredients together and pour the marinade into the bag.  Turn the pork well to coat.  Chill pork, covered, for at least 8 hours and up to 1 day, turning several times.

Preheat the oven to 425.  Allow the pork to come to room temperature while you’re preheating the oven.  Line a 9×13 pan with foil for easier cleanup.  Remove the pork from the marinade and allow excess marinade to drip off.  Place in the pan (I set mine atop a small rack inside the baking dish).  Roast pork for 25-30 minutes, or until an instant read thermometer registers 155 degrees.  Remove from pan, transfer to cutting board, and tent with foil.  Allow to rest for ten minutes (don’t skip this step) before slicing thinly and serving.

NOTE:  Since you probably will be buying a value pack, consider doubling the marinade and dividing the four tenderloins into two large ziplocks.  I like to press out all of the air in the second bag, and stick it in the freezer for a rainy day.  Remove it from the freezer to the fridge 24 hours ahead of when you’d like to serve it.  I’ve done this several times and it’s turned out great!

SIMPLE WASABI MASHED POTATOES

Serves:  4-5

Source:  Leah

Don’t let the wasabi scare you, these aren’t at all spicy.

• 6 small to medium-sized Yukon Gold potatoes (from a 5 lb. bag, on sale), peeled and cut into quarters
• 1/3 c. whole milk (more if you like your potatoes a little looser)
• 3 T. butter (more if you’ve taken your Zocor today)
• 1 t. wasabi powder combined with 1 t. water to form a paste
• Sea salt to taste

Place the potatoes in a stock pot and fill with enough water to cover by about an inch.  Add a generous tablespoon of salt to the pot.  Bring to a boil; reduce heat and simmer until potatoes are easily pierced with a fork, about 20 minutes.  Drain potatoes well and return to the pan.

Place milk and butter in a microwaveable bowl (I use a glass Pyrex measuring cup) and heat until butter melts.  Whisk in the wasabi paste bit by bit, until the milk mixture achieves a subtle wasabi flavor (I used all of it).  Add this mixture to the potatoes.  Using an electric hand mixer, mix/mash the potatoes until you reach your favorite consistency.  Season with salt to taste.

SESAME SUGAR SNAP PEAS

Serves:  4-6

Source:  epicurious.com

• 1 lb. sugar snap peas, stringed (on sale!)
• 1 t. toasted sesame seeds
• 1 t. sesame oil

Bring ½” of water to a boil in a shallow pan set over medium-high heat.  Place a steamer basket and the snap peas in the pan, cover tightly, and steam for 3 minutes.  Transfer to a serving dish.  Drizzle with the sesame seeds and oil, and season with salt to taste.  Toss to coat.  Serve immediately.