Articles Tagged pork


Years ago, when I used to live in a small town and leisurely strolling through the grocery store was the highlight of my day, I met a man who had a serious devotion to pork chops. Standing at 6feet 5inches tall with salt and pepper hair, he had a thick Jamaican accent and adorned a different pair of overalls every time I saw him. We would always begin our conversations with a look into our shopping carts after bumping into each other in the spice aisle — and most definitely his would be full of pork chops. It’s here, in the middle

pork tenderloin with bacon raisin chutney

Christmas dinner is in the planning stages this week, and although we’re planning for a very large crowd I thought we needed a small holiday dinner recipe for those nights we want to be festive with a more intimate sized group. You know, for when you want to have a holiday dinner for those people you actually like. Ha, I’m just kidding! I dearly love my family but there was this one time years ago when they served frozen store-bought lasagna for Christmas dinner — I never really forgave them for that. So, for times when you don’t want to

lemon ginger chicken

Lemon Ginger Pork Medallions

5 | January 22, 2014

The fact that my job keeps me busy is an understatement. I’ve got to juggle being a mom, wife, photographer, recipe developer, food blogger, maid, and dog wrangler to the labradork. My office is stacked high with props, boards, camera equipment, product for upcoming shoots/projects, and glitter sticky hearts that I swear are parasites or an alien race that duplicates every second— I just can’t seem to get rid of them. In all this hustle and bustle, I’ve still got to put dinner on the table. Thankfully, we can eat my job and the other night, this recipe developed for

Rosemary and Garlic Roasted Pork Loin

Rosemary and garlic go together like Christmas and cookies — it’s hard to have one without the other. When I’m cooking a simple meal with no fuss I usually rely on these two flavors, mostly because I have a rosemary bush by my garden gate that’s about to overtake the neighborhood. In all seriousness, if you’re ever in need for a flavorful dinner but are stuck in a rut, rosemary and garlic are two flavors that can boost up practically anything from fish (try rosemary and garlic roasted salmon), to meats, and even vegetables. Here’s one of our favorite simple

Seared Pork Tenderloin with Sage Carmalized Mushrooms and a Blackberry Red Wine Reduction

Have you ever had a dinner so good you literally licked your plate clean? I don’t mean as an expression — you actually licked the plate clean! I did the other night but thank goodness I was in my pjs at my own dinner table and not at a restaurant. The inspiration for this meal was a 2009 Domaine La Milliere VDP Vaucluse Rouge, a Syrah-Merlot blend from the Rhone Valley in France. This Syrah/Merlot blend is an earthy one that’s slightly spicy with notes of cherry, blackberry, and coffee. It paired wonderfully with the pork, mushroom, and sage flavors in


How many times have we made pulled pork in a slow cooker? If there was a country called Slow Cooker, pulled pork would be it’s national dish. It’s the ultimate slow cooker recipe and with such a big title to carry, sometimes it slips and falls right into the boring category reminiscent of my Developmental Economics class in college. A class that was so dreadfully boring I don’t even remember if I passed it. Fortunately, there’s hope for our beloved slow cooker pulled pork and it comes in the form of this sinfully angelic recipe. This delicious sweet and spicy pulled

carnitas on got cheese polenta

Nothing says comfort food like carnitas to this Texas girl. If you are not familiar with the term carnitas, it’s basically pork butt slow roasted in lard with a little spice. Unfortunately, I do not have pounds of lard around at the time being and when that happens, I use beer or chicken stock. Poblano Carnitas on Goat Cheese Polenta is by far one of my favorite meals and a top choice meal to entertain with because I can cook the meat the day before a party and only have the polenta to cook the day of. Also good for


First of all, let me start out by saying these aren’t really true carnitas. True carnitas are a heavily marbled (fatty-yet tasty) cut of pork, braised for hours on end in lard and a mixture of Mexican spices and then roasted on high for few minutes to produce an alternating texture of succulent softness and caramelized crispy heaven that we call heaven in a bite. Trust me, I’ve become sort of an expert on this subject as a born and bread Texan. Especially now that we live in a city like Waco where on every corner there is a taco cart

I roasted a pork tenderloin last night and had enough left over to make Mia some too. Since I knew I was going to do this today I did not do anything fancy to the pork. I just seasoned a  pork tenderloin with a small amount of extra virgin olive oil and a small amount of rosemary and garlic and placed it in a 425° oven for 25 to 30 minutes or until it reached 155°. Pork Tenderloin with Sweet Potatoes and Peaches {stage 3baby food} 1 cup of cubed cooked, cold pork tenderloin 1 cooked sweet potato 1 cup