Stir-Fried Pork Tenderloin with Vegetables

I am always looking for recipes for left over pork and this one was a keeper.

1 cup diced cooked pork tenderloin
6 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1 tsp. cornstarch
2 tsp. sugar
1/4 tsp minced fresh gingerroot
3 tbsp canola oil
1 small onion, diced
1 cup sliced mushrooms
1 cup carrots, thinly sliced
1 pkg. frozen stir fry vegetables ( you can also use fresh veggies like broccoli and snow peas)
1 tbsp water

Stir Fry Sauce- In a small mixing bowl combine the soy sauce, rice vinegar, sesame oil, cornstarch, sugar and gingerroot. Set aside.

In a cast iron skillet or wok over high heat, add 3 tablespoons canola oil and cook onion, mushrooms, carrot and frozen stir fry veggies. Stir quickly and frequently until vegetables are coated with oil. Add water and stir fry till vegetables are tender-crisp. Add diced pork and continue to stir. Pour stir fry sauce over vegetables and stir well for a couple minutes.

Serve over cooked linguine.

Move over Rachel Ray

Last night when I got home from work and took on that nightly question of what's for dinner, I opened the fridge to find smoked sausage calling my name. Now please understand this is NOT my meat of choice and I only buy it to satisfy Billy Head's craving for meat. Okay, now what? What to do with smoked sausage. And grilling was out of the question since it was cold out and I didn't feel like braving the elements. This is where the "Move over Rachel Ray" part comes in.... I grabbed that hunk of sausage, some potatoes, onions and whatever else jumped out at me and I began... my own RECIPE. Yeah, I don't have many original recipes in my arsenal but I guess you have to start somewhere, right?

1 package smoked sausage, cut into bite size pieces
2 medium potatoes, thinly sliced
1 onion, thinly sliced
1 green pepper, cut into strips
1 package grape tomatoes, cut in half
1 tablespoon Mrs. Dash or grill seasoning
1 teaspoon cajun seasoning
1/4 teaspoon garlic salt
salt and pepper to taste
olive oil
Balsamic vinegar

Preheat oven to 400 degrees. Place sausage and veggies into a baking dish. Sprinkle with seasonings. Drizzle with olive oil (enough to coat veggies). Cook at 400 degrees for about 25 to 30 minutes or until potatoes are tender. Add a splash of Balsamic vinegar and return to oven for another 5 to 10 minutes.

I wound up broiling the dish for a few minutes to get the sausage crispy. Billy Head likes his meat crispy or sometimes burnt. No problem for me. I like to burn things. He commented that this was very good. Next time I may add some cabbage wedges to the mix.

Crockpot Pork Roast

This was the very first meal I ever fixed for Billy Head. It was a keeper and I guess he is too.

1 2 lb. pork tenderloin
3 cloves garlic
1 small onion, sliced in rings
4-5 med. Potatoes
4 carrots, cut in chunks
1 can green beans, drained
1 small jar horseradish
1/2 cup water
salt & pepper

Spray crockpot with Pam, Place onion, potatoes and carrots in bottom of pot. Place roast on top of veggies. Make 3 slits in top of roast and insert a garlic clove in each. Pour green beans around roast. Spread horseradish on top of meat. Pour water gently on meat and veggies. Sprinkle with salt and pepper. Cook on low for 8-10 hours.

Puerto Rican Style Pork Tenderloin

My cousin has a friend who grew up in Puerto Rico and this was her recipe. We fix this at least twice a month. This is one of Billy Head's favorite meals. If you have leftovers, this is excellent sliced thin and served on melba toast with a dollop of horseradish. Problem is with a Billy Head around who has leftovers.

1 pound pork tenderlion
3 cloves garlic, peeled
1 tablespoon Adobo seasoning
1/2 to 1 packet Sazón seasoning
1/4 to 1/3 cup lemon or lime juice

Preheat oven to 400 degrees. Make 3 slits in top of pork roast, Place a garlic clove in each. Sprinkle roast with Adobo seasoning and Sazón seasoning. Pour lemon juice over top. Place in a roasting pan with a rack and roast at 400 degrees for 30 minutes.