Pork Loin with A Maple Garlic Sauce

Pork Loin with a Maple Garlic Sauce

Pork loin often goes by many names. However similar they are, it should not be confused with pork tenderloin.

Imagine Above and Below Are Adapted From A Pork Meat Chart Approved By The National Live Stock & Meat Board

The most accurate name for pork loin would be pork loin roast.

The loin can be a tough muscle found along the back of the pig, on either side of the backbone.

It runs down from the shoulder to the hind leg. As such, this is one of the largest cuts on the pig.


Enjoy – Pork – That’s What’s For Breakfast Lunch And Dinner


The Pork loin in this recipe is seasoned with a Moroccan inspired Harissa rub, seared until golden then oven roasted in a incredibly delicious Maple Garlic Sauce until it’s sticky on the outside and juicy on the inside.

A quick and easy pork loin recipe with high returns for very minimal effort.

Try Harissa Seasoning With A Toasted Sourdough Garlic Cheese Bread


Pork Loin with A Garlic Maple Sauce

2-3 pound pork loin cut

1/4 cup Harissa spice

1 1/2 tbsp butter

3 garlic cloves, finely chopped

Maple Garlic Sauce

3 tbsp Apple cider vinegar

1 1/2 tbsp soy sauce

1/2 cup maple syrup (option to use honey)

Preheat oven to 350 degrees

Mix Sauce ingredients together.

Rub pork on both sides with Harissa spice.

Heat butter in a large oven proof skillet (cast iron skillet is ideal) over high heat. Add pork and sear until golden all over.


Read More About Beyond Skillets 4 Must Have Cast Iron Cookware Pieces


When pork is almost seared, push to the side, add garlic and cook until golden.

Pour sauce in. Turn pork once, then immediately transfer to the oven.

Roast 15 – 18 minutes or until the internal temperature is 155 degrees

Remove pork onto plate, cover loosely with foil and rest 5 minutes.

Place skillet with sauce on stove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to thin syrup.

Remove from stove, put pork in and turn to coat in sauce.

Cut pork into slices and plate with sauce.

If you liked this one skillet dish, then you’ll love this one skillet dish: Baked Honey Soy Chicken Thighs

Chorizo and Rice with Garbanzo Beans

Chorizo and Rice with Garbanzo Beans

Garbonzo beans are versatile in the culinary world.

Their used to make hummus – crunchy roasted snacks – gluten-free pasta, and mashed in “chickpea salad” sandwiches, as a main dish, soups, and even used in flour form as an alternative to gluten-free baking.

Moroccan Three Bean and Kale Soup

Nutrition and Facts About Garbonzo Beans

Garbanzos are categorized as a legume and were named a top food trend for 2021 by Whole Foods Market.

Garbanzos also known as chickpeas, are a source of plant protein and nutrients.

A 1-cup serving of garbanzo beans contains 14.5 grams of protein. That’s about 29% of your daily according to the U.S. FDA (Food and Drug Administration).

Garbanzos are a good source of copper, folate, and manganese.

The legumes originated in the Middle East, likely in what are now the regions of southeastern Turkey or northern Syria.

In Africa and parts of the Middle East, garbanzos are also known as Egyptian peas.

They’re the world’s second most widely grown legume after the soybean, and one of the eight founder crops or eatable food crops that archeologists consider the foundation of agriculture on our planet.

Garbanzos  color varieties
Garbanzo Bean Color Varieties

And although the common garbanzo bean is generally tan or beige, there are also yellow, red, dark green, black and brown chickpea varieties.

According to ThoughtCo there are varieties in 21 different colors and several shapes.


The More You Know: How To Cook Dried Beans


Chorizo and Rice with Garbanzo Beans

food on a red plate

1 tablespoon olive oil

½ pound ground Mexican Chorizo

½ cup onions, diced

2 garlic gloves, minced

½ cup mini-sweet pepper, red, orange, yellow, seeds removed, sliced

1 cup chicken broth

1cup water

15 ounce can garbanzo beans, drained

1 cup long-grain white rice, rinsed several times to remove starch

Heat oil in a large skillet over medium-high heat.

Add chorizo, onions, sweet peppers and garlic. Cook and stir 5 minutes or until you smell the aroma of the onions and garlic.

Add broth, water and garbanzos. Bring to boil.

Stir in rice and cover. Reduce heat to medium-low and simmer 20 min. or until rice is tender.

Chorizo and Rice with Garbanzo Beans

Cashew Pork and Vegetable Stir-Fry

China is the number one pork consumer around the world. Every year, nearly half of the world’s pork is eaten by the Chinese.

The Chinese not only love pork but also are good at cooking pork. The methods they use are stir-fried, steamed, boiled, and braised. They love their flavorings as well. Such as salty, sweet, and spicy.

The Stir-Fried Method

Stir-frying is a a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil (usually peanut oil) while being stirred or tossed in a wok.

The technique originated in China and has spread into other parts of Asia and the West.

The English-language term “stir-fry” was coined by Y.R. Chao in Buwei Yang Chao’s book How to Cook and Eat in Chinese (1945).

Though you don’t absolutely need one, a wok is the one piece of cooking equipment you may want to purchase if you plan to cook stir-fries on a regular basis.

Using A Wok To Make Chinese Stir-Fries

Cashew Pork and Vegetable Stir-Fry

1 pound pork tenderloin

2 large carrots, sliced into match sticks

2 celery ribs, sliced into match sticks

1/2 cup cashews

2 tablespoons vegetable oil, divided

SAUCE:

1 tablespoon grated orange zest

3/4 cup orange juice

1 tablespoon cornstarch

3 tablespoons soy sauce

1/3 cup corn syrup

1/4 teaspoon ground ginger

Directions

Cut tenderloin into thin strips and set aside.

Combine sauce ingredients and mix well.

In a large skillet over medium heat, heat 1 tablespoon oil. Add sliced vegetables and stir-fry for 3 minutes. Remove vegetables and set aside.

Add remaining oil to skillet. Add pork and stir-fry for 3 minutes.

Return vegetables to pan with sauce and cashews. Cook and stir over medium-high heat until thickened.

Serve with rice if desired.

Greek Marinated Chicken with Butter Leaf Lettuce Salad

Greek Marinated Chicken with Butter Lettuce Salad

We have been trying out some new flavors lately, and they are really an excitement to the palate. Greek food is a Mediterranean cuisine. Contemporary Greek cooking uses a lot olive oil, including lemon juice, vegetables, herbs, grains, bread, wine, fish, lamb, poultry, rabbit and pork. We have to say the use of rabbit in their cuisine was new for us.

It is very important to never forget olives, cheese, eggplant, zucchini, and yogurt. Greek desserts also are known for their use of nuts and honey. Some of the desserts are Baklava, Greek Rice Pudding, and a Quick and Easy Greek Yogurt Dessert, that consists of only 4 ingredients, strained Greek yogurt, sweetened condensed milk, lemon zest and juice, biscuits Petit beurre.

Wow that all sounds so delicious, doesn’t it? All of those wonderful desserts including main dish meals found their way into Greek cooking, as Greece has a culinary tradition of some 4,000 years. Yes, 4,000 years to perfect their flavorful culinary meals and treats (dessert).

Ancient Greek cuisine rarely included meat (lamb, poultry, pork, and rabbit) in their food preparations as it was not readily available. But fish was always available, as well as today, their more common source of animal protein.

Their favorite beverages are Portokalada (orangeade) and Lemonada (lemonade). These beverages have been popular in Greece since 1971. These refreshing beverages are served everywhere, in Greek homes, cafes, taverns, and restaurants. They are made with fresh strained orange juice or lemon juice, and mixed with the choice of carbonated water or flat mineral water, and sugar is added to taste.

What do you know about the Greek history of food? Let’s know by leaving your response in the comment section below this article, thanks.

Now for our featured recipe: Greek Marinated Chicken with Butter Leaf Lettuce Salad.

First let’s prepare the marinade for the chicken, then set it aside to prepare the salad dressing. Here is what you will need.

Greek Marinated Chicken

1 cup Greek strained yogurt, plain

2 tablespoons extra virgin olive oil

4 cloves garlic, minced

½ tablespoon dried oregano

1 medium lemon

½ teaspoon Himalayan salt

Freshly cracked pepper corns

¼ bunch fresh cilantro

3½ to 4 pounds chicken (mix of drumsticks and thighs)

adding lemon juice to marinade for Greek Marinated ChickenFor the marinade, mix together in a large bowl the yogurt, olive oil, minced garlic, oregano, salt, and freshly crushed pepper corns. After mixng ingredients thoroughly, add lemon zest and lemon juice, and mix in.

adding chopped cilantro to marinade for Greek Marinated ChickenChop a big handful of cilantro, or about ¼ bunch, and stir it into the marinade. You can use parsley, if cilantro doesn’t agree with your palate. We could not find any history of the use of cilantro in Greek food, though cilantro is cultivated in Southern Europe where Greece is found.

marinating chicken

Add the chicken pieces and marinade to a large glass bowl, making sure all chicken parts are covered with marinade. Cover the bowl with plastic wrap or albumin foil, and place in refrigerator for a least 30 minutes.

While the chicken is marinading, let’s make the Herbed Goat Cheese and Pear Dressing for the salad. Here is what you will need.

Herbed Goat Cheese and Pear Dressing

1/3 cup extra-virgin olive oil

3 tablespoons pear nectar

1 1/2 tablespoons white balsamic vinegar

1/2 tablespoon fresh lemon juice

1/4 teaspoon sweet garlic Dijon mustard

One half of a 6-ounce ripe red Bartlett pear, cored and diced, do not peel

1/2 cup crumbled goat cheese, with herbs

1/4 teaspoon Himalayan salt

1/4 teaspoon freshly crushed pepper corns

ingredients in a nutri-bullet for Herbed Goat Cheese and Pear Dressing

Herbed Goat Cheese and Pear Dressing

 

Blend together in a blender, or food processor (we used our Nutri-Bullet) the oil, pear nectar, balsamic vinegar, lemon juice, mustard, diced pear, cheese, salt and pepper until smooth.

Pour into your favorite dressing server, or a jar and set aside in the refrigerator.

ready to bake  Greek Marinated ChickenNext preheat your oven to 375 degrees. If it has been 30 minutes, remove chicken from glass bowl and place into a 9 X 13 glass baking dish. Bake chicken for 45 to 60 minutes or until chicken is cooked (about 165 degrees internal temperature) and golden brown on top. Set aside to cool about 5 minutes, meantime prepare the Butter Leaf Lettuce Salad.

Here is what you will need.

1 head butter leaf lettuce, cut into 4 wedges

1 avocado, halved, pitted, peeled and sliced

1/2 half of a 6 ounce ripe red Bartlett pear, quartered lengthwise, cored and thinly sliced

1/3 cup pecan pieces

1/3 cup dried fruit mix, such as blueberries, cherries, cranberries, and raisins

Butter Leaf Lettuce Salad with Herbed Goat Cheese and Pear DressingPlace the Butter leaf lettuce wedges on 4 salad plates or one side of a dinner plate. Arrange the avocado slices, pear slices, pecan pieces, and dried fruit over the lettuce. Drizzle with the dressing.

close-up Greek Marinated Chicken with Butter Leaf Lettuce SaladNext add to each plate two pieces of cooked Greek Marinated Chicken and serve.

What Others Are Reading:

Sweet Pork and Apple Wrap

Sweet Pork and Apple Wrap

When your hungry but to tired to make a big deal about preparing something to eat can be discouraging. But isn’t it great when you just go looking through the refrigerator to see what you have, and you come up with a simple idea. That’s what happened here with our Sweet Pork and apple Wrap.

homemade tortillas

 

The day before we thawed out some pork loin pieces. But by dinner time I was just too tired. So we just boiled the pork in water with some garlic and cooled it down and put it away in the refrigerator. That same day some home made tortillas were made.

 

 

 

 

 

Here is what I came up with, our featured recipe: -Sweet Pork and Apple Wrap- and here is what you will need:

ingredients for Sweet Pork and Apple Wrap

The amount of ingredients for the wrap depends on the number of wraps you want to make. The recipe we are preparing makes about 5 to 6 wraps.

1 cup cooked pork loin pieces, thin sliced, about 1 -inch

1/4 lb. snap peas

1 red apple, cored, sliced 1/2 inch thick, do not peel

1/3 cup avocado oil

1 teaspoon Maya Coffee Rub (bought at Whole Foods Market)*

1 teaspoon balsamic vinegar

* If you don’t have a Whole Foods Market near by, here is a similar if not the same recipe you can use for the coffee rub spices…

⅓ cup fresh ground coffee (dark french or Italian roast)

¼ cup cocoa powder (dark Dutch cocoa)

⅓ cup dark brown sugar

1 tbsp smoked paprika

1 tsp cinnamon

1 tsp cayenne pepper

1 tsp sea salt

Instructions

Mix ingredients together and store in an airtight container like a mason jar.

mixing oil and spices for Sweet Pork and Apple Wrap

In a large mixing bowl, add and combine well, the oil, vinegar, and coffee rub. Next add the cooked meat, vegetable, and fruit, and mix with the wet coffee rub until meat and produce are well coated. Keep in mind we are not marinading the meat and produce, as the meat is already cooked. The coffee rub is going to give the meat mix a great flavor.

cooking Sweet Pork and Apple Wrap

Next add avocado oil to a large frying pan over med-high heat. In the Splendid Recipes kitchen, we always use ceramic coated pans (link here on some good reading about ceramic coated pans verses Teflon or non-stick pans).

When the oil is heated, add the meat mix and cook until the snap peas turn a brighter green, about 4 to 5 minutes.

Sweet Pork and Apple Wrap

Once meat mixture is warmed, remove from heat. Spoon 2 to 3 tablespoonfuls of mixture on to an open tortilla in the center. Fold tortilla up into a wrap or burrito.

Plate and serve, 2 wraps per person.

We want to add, if you let the cooked meat mixture set awhile, the apples seem to have a sweet onion taste. That is how Splendid Recipes came up with Sweet Pork and Apple Wraps. If you like these wraps you might like our Oriental Chicken Wraps.

 

What Others are Saying about Pork Tender Loin:

Roasted Pork Tenderloin with Pears and Butternut Squash

Roasted Pork Loin with Pears and Butternut Squash

 

1-lb. pork tenderloin, trimmed

¼ cup olive oil

2 tbsp. brown sugar

1 tsp. oregano

3 gloves garlic, diced

1 medium butternut squash, peeled, seeded, and cut into bite-sized chunks

3 medium bosc pear, cored and chopped or pear of your choice*

Dash salt

Freshly ground black pepper

 

Peel and cut de-seed squash and dice into 1 inch chunks. Core pears, do not peel; discard seeds. Dice up into 1 inch chunks or slice thinly; your preference. On another cutting board, cut loin into 4 chunks.

In a large bowl place olive oil, brown sugar and oregano and mix well. Throw in squash and pears and mix until well coated.

Spread out mix into a 13×9 inch pan. Place pork loin over vegetable fruit mix. Place in heated oven for 20-30 minutes or until meat reaches 165 degrees internally.

*pears need to be firm

 

 

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