Tag Archives: Life Style & Entertaining

Pork Chops and Applesauce (or Pork Tenderloin with a Sassy Cucumber and Mango Salad)


As the More is More Mom®, I’m all about…….more sharing meals together as a family! May was just the busiest month; chock full of exciting Interior Design projects and presenting my Life Style & Entertaining programs. While work is hugely fun, May brought me the happiest of moments…..my Nick came home from college. In fact, my mom accompanied me to College Town USA, where we loaded up all of Nick’s personal belongings; clothes, clothes, golf clubs and more clothes. Rather than race home, we took an overnight detour to Charleston, IL, where Amanda made it to the State Track Meet in the 100m hurdles. Yay!

While everything about Nick being home is awesome, I love when we are all together for dinner. It just feels like everything is right with the world.

As one of our first family meals, I decided to make a fabulous Pork Tenderloin with a sassy side of Cucumber and Mango Salad. Peter Brady was on to something with his, “Pork chops and applesauce.” Pork is absolutely delicious with a side of citrus.

Pork Tenderloin with Cucumber and Mango Salad

Serves 4-6

3 Tbsp brown sugar

1 tsp All-spice

½ tsp salt

2 – 12 ounce pork tenderloins

4 green onions – white parts chopped and green parts sliced

2 mango’s peeled and chopped

1 seedless cucumber, very thinly sliced

1 jalapeno pepper, finely chopped…..how much you use depends upon how much heat you can take!

Pre-heat oven to 425°

Line a shallow roasting pan with aluminum foil

In a small bowl, combine;

Brown sugar

All-spice

Salt

Set aside 1 tsp of the brown sugar mixture for the salad

Rub the brown sugar mixture all over the tenderloins and place in the roasting pan

Roast for approximately 20 minutes, or until a thermometer reads 145°

Remove and tent with foil until ready to serve

In a medium bowl, combine;

Green onions (as many as you like)

Mango

Cucumber

Jalapeno (I used about 1 tsp)

1 tsp brown sugar mixture

Stir well

Serve with a savory side of brown rice

More tasty pork and citrus, more having Nick home from college, more sharing family dinners together again……

Please visit me at http://vanessanunleydesigns.com to learn more about my Interior Design services.

To schedule an Interior Design or Life Style consultation, and for any questions or comments, please email me at moreismoremom@aol.com

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Positively Pretty Pork Tenderloin and Rich Risotto Cakes!


As the More is More Mom®, I’m all about……..more easy, yet delicious, dinners for busy lives! The past few weeks have been an absolute blur; Nick was able to sneak home for a few days (it was a delightful visit), I have been invited back to the Arlington Design Center to present another Life Style & Entertaining program in March, and Chuck and I were hanging out in the city at the very trendy and cutting edge Kenmore Live Studio (it’s fun to ditch the sticks every now and again and pretend that we are cool).

 

While life may be crazy busy, it certainly doesn’t mean we have to sacrifice the quality of our meals. All it takes is a little planning and a great recipe!

 

Marinated Pork Tenderloin and Risotto Cakes (better than you’ll find in any restaurant for sure!)

 

Serves 4-6

 

Lemon and herbs always taste so fresh. Toss in a little garlic and you have me forever.

In a re-sealable bag, combine:

Lemon zest from one lemon, if you have one

¾ cup lemon juice, while hand squeezed juice from real lemons is nice, who has that kind of time? I always keep a great big bottle of lemon juice on the door of my refrigerator

½ cup olive oil

10 garlic cloves minced (keeps the vampires away….)

2 Tbsp fresh chopped rosemary (while bottled juice is ok, there is just no substitute for fresh herbs)

1 Tbsp chopped thyme

2 Tbsp Dijon mustard

Generous sprinkle of salt and cracked black pepper

Stir until well mixed

Add 2 pork tenderloins

Marinade over night

 

When ready for dinner, heat the grill to medium-high

Remove the tenderloins from the marinade

Grill for 20-25 minutes, turning every so often to allow the meat to brown on all sides

Once the internal temperature reaches 135°, remove and cover with foil

Allow to stand for 10 minutes or so before slicing

 

Risotto Cakes

Okay, these are to die for, and they are a fantastic alternative to a boring old bowl of rice.

Makes approximately 12 cakes

You’ll also need Arborio Rice and panko breadcrumbs (they are so nice and crunchy!)

In a mixing bowl, combine;

½ cup Greek yogurt

2 large eggs

3 Tbsp fresh chopped chives

2 cups Fontina cheese grated (or use what you have, maybe Parmesan Reggiano)

Generous sprinkling of kosher salt cracked black pepper

In a 4-quart pot, bring water to boil, add;

1 cup Arborio rice

A little salt

Reduce heat and cook the rice for 20 minutes or so, until the water is absorbed and the rice is nice a fluffy

Drain the rice in a colander (with extra small holes) and rinse with cold water

Add the rice to the yogurt mixture, stirring completely

Place in the refrigerator for several hours or over night

Once the rice mixture is firm, you can form the patties at any time prior to cooking, even over night

 

Pour ¾ cup panko breadcrumbs in a shallow dish

Scoop rice mixture into a large spoon or ice cream scooper, then, in the palm of your hands, roll into 2” balls (just like meatballs)

Place on a cutting board or platter, press down on the ball until it forms a nice round patty

Dip each patty into the panko bread crumbs and set aside

You can cover the risotto cakes and refrigerate until you are ready to cook them

 

Once you are ready to roll, heat 3 Tbsp oil in a skillet

Place patties in the skillet and cook until golden, flip over, cooking on the second side until golden as well

Add more oil if needed, cooking until all of the cakes are prepared

Place pork tenderloin slices, risotto cake and your favorite veggie on a plate and enjoy…..

 

More fast but sophisticated dinners, more family meals, more tasty risotto, more of the other white meat…..

 

To schedule an Interior Design or Life Style consultation, or for any questions or comments, please email me at moreismoremom@aol.com

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