Posts Tagged ‘pork’


Pork Chop with Rainbow Beets & Potatoes

January 17, 2014

I belong to this cool farmer veggie of the month club ( that basically does all the hard, dirty work for me and ships me fresh veggies once a month, it was my xmas present to myself. I got the second shipment the other day with a real surprise, it had something called “Rainbow beets” in it. I admit I was perplexed because I had never heard of them before so I cut into one and, well, it looks like 1/2 beet and 1/2 potato, I needed no further research, off I went to cook them up. Here is the resulting recipe:

3 small chopped “rainbow” beets

3 small chopped potatoes (you can probably sub something else if you’re being strictly paleo)

1 small chopped onion

chopped green, yellow, red pepper

duck fat

Butter or Garlic infuse olive oil

1 pork chop (prefer bone in)


Start by “greasing” the pan with the duck fat, not too much, a little goes a long way then add in the peppers and onions on low heat until they start to sizzle a little, add in the rainbow beets and potatoes, mix everything up in the pan and cover, increasing the heat to medium. Stir occasionally, it takes about 25 minutes or so for the beets and potatoes to really cook down, I like mine to cut with just a fork so your mileage may vary.

About 1/2 way through this process start heating some olive oil in a grill pan (or just cook the chop on an outdoor grill if it isn’t -30 degrees where you live) and pre-heat your oven to 400, coat the chop in olive oil then salt, pepper and garlic to taste then place in the hot grill pan and sear the chop on each side. Once seared put the pan in the oven for about 6 minutes for medium, more time for more doneness.


Serve over greens and enjoy.


Pork Chop w/ "Rainbow" Beets

Pork Chop w/ “Rainbow” Beets


Kielbasa & Sauerkraut Sauteed With Peppers & Onions

August 18, 2013

Dinner this evening was very good and easy. Enjoy.

When you’re buying kielbasa, or any kind of sausage really, try to know where the sausage comes from, buy local whenever possible. I’m not sure there are any real health benefits to buying stuff locally (though I’m sure some would argue) but it does make good common sense especially with stuff like sausage. There is just something about being able to point to a map and say “I’ve been there” when you’re eating, I dunno what it is. Anyway, I live in Ohio and lucky for us we are rich in sausage making ethnicities so finding great local sausages is usually pretty easy. The kielbasa I used in this dish was local and delicious, I hate sounding cliched but you could almost “taste” the freshness. Anyway….

1 kielbasa (about 1/2 lb or so)

1/2 each diced red, yellow and green peppers

1/4 diced onion

1 Tablespoon of coconut oil

1 Tablespoon garlic powder

2 – 1/2 cups natural/organic sauerkraut, drained

Cut up the 1/2 lb or so of kielbasa and start browning it in coconut oil. Once it is browned add in the tri-color peppers and onions and garlic powder. Once the onions and peppers are cooked down add in the sauerkraut and cook until the sauerkraut is done which should take less than five minutes or so. That’s it.


Kielbasa & Sauerkraut

Kielbasa & Sauerkraut


Pork Tenderloin with Roasted Broccoli & Brussel Sprouts

March 4, 2013

Back to an old favorite roasted pork tenderloin.

Line the pan with broccoli and halved brussel sprouts (if they’re bigger ones) and pour some chicken broth over the veggies. Coat veggies in olive oil and then put the tenderloin over the veggies, pour a bit more olive oil on the meat and season with garlic, thyme, basil, salt and pepper.  Roast on 400 for about 45 minutes. It comes out juicy, tender and will be excellent tomorrow in my roasted pork and goat cheese omelet. 🙂

Roasted Pork

Roasted Pork

Roasted Pork & Veggies
Roasted Pork & Veggies


Pork Roast With Peppers & Onions

February 6, 2013

This was pretty good I have to say. Take a pork roast (3/4 lbs) and coat in garlic infused olive oil (because why not?), put in a roasting pan lined with “heavy vegetables” I used broccoli and cauliflower and covered (the veggies anyway) with chicken broth. Season with salt, pepper, garlic and thyme cover with red, onion, green peppers and red onions. Bake on 425 for about 15 minutes and then about 50 minutes (until temperature is reached) on 350. Let it rest for about 10 minutes, slice and serve. Enjoy!


Pork Roast

Pork Roast


Roasted Pork Tenderloin With Vegetable Medley

September 12, 2012

I really enjoyed coming up with this recipe, hopefully you’ll find it tasty as well.

First acquire a pork tenderloin, this should be the easy part. Again I recommend finding a local butcher that you can address by their first name, I have a couple now and it is very worth it. Tenderloin is not something I’ve cooked a lot, maybe three or four times and previously all have been wood grilled (recipe here) so I was anxious to try it in the oven. This was my first attempt and it was pretty good and will hopefully get better over time.

Chop up some portabella mushrooms, line them in a roasting pan, season with marjoram, thyme (fresh), salt (just a little) and pepper. Place a couple of thyme sprigs across the mushrooms. Pour chicken cooking stock over the mushrooms and spice mixture. Place the tenderloin on top of the mushrooms, fat side down and season with red onions, thyme and garlic, be sure to cover the whole thing or parts won’t get spiced enough.  Bake on 400 for about 30 minutes. After the 30 minutes, remove from oven, flip tenderloin over (fat side up) season with marjoram (just a little more) and bake for about 10 more minutes. Check with meat thermometer for doneness because your cook times will vary based on size of meat, etc. Let it rest for about 10 minutes while you prepare your veggies, then slice and cover in the left over broth and mushrooms.


Vegetable Medley 

Melt some Olivio Light in a pan, add in a tablespoon of safflower oil and get it warm. Toss in some garlic, onions and pepper then add chopped broccoli, cauliflower and asparagus tips, add a little salt and then mix up in the pan so all the flavors mesh. This should take about ten or so minutes until the veggies are tender yet a bit crisp.


Roasted Pork Tenderloin with Vegetable Medley

Roasted Pork Tenderloin with Vegetable Medley




Asian-ish Pork Tenderloin

August 11, 2012

Use safflower oil in a wok, toss in some red, yellow, green peppers and red onions with fresh garlic. I then add some Walden Farms Asian dressing and cook it all down. Then add in some chopped tenderloin and broccoli florets and cook until done. You can add sesame seeds to this but I didn’t because I’m unsure if I can have sesame seeds. Enjoy.


Posted from mobile so blame autocorrect


Wood Grilled Teriyaki Pork Tenderloin

June 25, 2012

Acquire some pork BBQ rub or simply use some asian spices as a rub (I used ginger, black pepper and dry mustard) and rub down the tenderloin then marinade (12 hours or so) in low sodium teriyaki sauce in the fridge.

Get some fire wood, start a fire (fun for pyros everywhere) and a grilling grate. I use a triangle camping grill over a fire pit. Sear the tenderloin, then move from direct heat to allow thorough cooking. Cook until done safely.