This is a simple, quick and delicious dish. Pork tenderloin is a tender cut of meat that cooks fast. In about 40 minutes you can be chewing down on a delicious pork tenderloin with roasted apples. Yes, you can do this no problem.
The other day the fine folks over at iDevices sent us a Kitchen Thermometer. The Kitchen Thermometer is a dual probe bluetooth thermometer that connects right to your iPhone, iPad or iPad mini. With your bluetooth connected device you can wirelessly monitor your thermometer, chart the temperature and set up alerts. This is not your mom’s kitchen thermometer. Well, unless your Mom is one connected lady. To test this device, I wanted to try it out on a large piece of meat. So, I went to the local store and found that pork tenderloins were on sale. I added a little bacon to the cart and we were all set for a great meal. The Kitchen Thermometer from iDevices was great. Check out the bottom of the post for a full review.
Bacon Wrapped Pork Tenderloin with Balsamic Glaze
Pre-heat the oven to 400 degrees Fahrenheit.
Season meat with salt and pepper.
On a piece of aluminum foil or parchment paper, start to make a bacon weave. To make the weave, lay out eight strips vertically on a piece of foil or plastic wrap. Then, fold over every other vertical piece of bacon in the middle then place a strip horizontally across the vertical bacon. Unfold the strips. Next fold back the alternate row of bacon that you previously left flat. Then place the next piece of bacon across the vertical strips directly adjacent to the first horizontal piece. Repeat two more times. Once you finish the first half, repeat with the other half.
Wrap the bacon weave around meat. Place in foil-lined pan sprayed with cooking spray; sprinkle with pepper. At this time, if you have a meat probe thermometer insert it into the center of the meat. I like to stick it in the center directly from one end.
Place in the oven and cook at 400 degrees for 30-35 minutes or until the internal temperature reads 135ºF.
Meanwhile, Combine all the ingredients in a saucepan and stir until all the ingredients are incorporated. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes. Stir frequently.
When the internal temperature reaches 135 degrees, it is time to glaze the meat. This is where the Kitchen Thermometer shined. I could set up an alert and when the internal temperature read 135, it would alert me to tell me to put down the candy crush and glaze the meat.
Once the meat is glazed, place it back into the oven for about 10 minutes or until done (145ºF); cover loosely with foil. Let stand 5 minutes before slicing.
- 1 Pork Tenderloin
- 1 lb thick sliced bacon
- Balsamic Glaze
- Salt and Pepper
- 1 cup (250 ml) balsamic vinegar
- ¾ cup (175 ml) ketchup
- ⅓ cup (75 ml) brown sugar
- 1 garlic clove, minced
- 1 tbs (15 ml) Worcestershire sauce
- 1 tbs (15 ml) Dijon mustard
- ½ tsp (2 ml) kosher or fine sea salt
- ½ tsp (2 ml) freshly ground black pepper
- Pre-heat the oven to 400 degree Fahrenheit.
- Season meat with salt and pepper.
- On a piece of aluminum foil or parchment paper start to make a bacon weave. To make the weave lay out eight strips vertically on a piece of foil or plastic wrap. Then fold over every other vertical piece of bacon in the middle then place a strip horizontally across the vertical bacon. Then unfold the strips. Next fold back the alternate row of bacon that you previously left flat. Then place the next piece of bacon across the vertical strips directly adjacent to the first horizontal piece. Repeat two more times. Once you finish the first half, repeat with the other half.
- Wrap the bacon weave around meat. Place in foil-lined pan sprayed with cooking spray; sprinkle with pepper.
- Bake the tenderloin for 30-35 minutes or until the internal temperature reads 135ºF.
- Meanwhile, Combine all the ingredients in a saucepan and stir until all the ingredients are incorporated. Simmer over medium heat until reduced by ⅓, about 15 to 20 minutes. Stir frequently.
- Brush meat with glaze. Bake 10 min. or until done (145ºF); cover loosely with foil. Let stand 5 min. before slicing.
The Kitchen Thermometer worked great. It is sturdy, easy to use and quite pleasing to the eye. When it comes to something that sits out in your kitchen, it is more important than you would think.
The meat probes are rugged and include a handy silicon grip so that you don’t burn yourself when removing them. The software is great and allows you save temperatures by recipe or just set temps based on what ever you want. The two probes come in handy when you are cooking a big dinner. You can monitor a roast and a side to make sure they are both done to perfection. No need for multiple thermometers. The ability to step away from the kitchen without burning your food is awesome!! Even if you do not have an iPad or iPhone you can use this device with the display on the transmitter unit. The display is bright and allows you to flip between the two separate probe temperatures.
Pros: Great design, good build, easy to use right out of the box. Two probes, need I say more. The probes are rugged. In any probe thermometer the biggest design flaw is the probes. However, in this case the probes are awesome!! I even love the probe holders. Makes for easy storage. Easy to connect to an iPad or iPhone.
Cons: The device really doesn’t have any real flaws. However, I did note a few things that could be updated easily. The software while easy to use for some functions is a little hard to decipher for others. There should be a simple menu to allow you to just set the temperature quickly. The instructions in the box are simple, almost too simple. The device asks you to remove the top cover to put in the batteries, but the fit is so good you feel as if you may break it. However, if you pull hard enough the two halves separate. I asked multiple people to look at the pictures and try to install the batteries and nobody could do it. Everyone twisted it and pulled as hard as they felt safe pulling. They all commented that they felt as if they would break it, if they pulled any harder. It is ntoed that the device never broke and when pulled hard enough, eventually opened. Finally, the box came with a magnet, I still have no idea where it goes.
Overall, I love the device. While it did have a few quirks that I noted above, nothing was a deal breaker or reason to not use it. I would definitely buy one for myself and also for everyone that I know as a gift. The device has a great design, rugged build and works with everyone’s iPhone and iPad. No need for multiple devices or random remote monitors. You just use the device that you pretty much always have in your pocket.
Disclaimer – I recieved the Kitchen Thermometer free of charge. I was not compensated for my time, the review found on this blog is truthful and honest in my opinion, it is not an advertisement. I was not obligated or encouraged in any way to only provide positive reviews. Opinions found on this blog are those of the individual reviewer and do not necessarily represent the opinions of SavoryReviews.com.
I know that when the average foodie hears the like of Rachel Ray they cringe, but I just tried a take on one of her recipes and it was pretty darn good. As a man that likes to eat I will try just about anything once. Granted I have tried a couple of her recipes and had less than great results. However, this one hit the nail on the head. Her Christmas Pasta recipe is great. I modified it a bit to help with standard shopping ingredients and sizes, but for the most part left it as-is. The pancetta to start if off adds some great flavors. Plus this recipe makes a ton of sauce and then allows you to cook only the pasta necessary for each meal. Only two of you, make 1/2 lb of pasta and you are good to go. Want some leftovers for lunch, boil some fresh pasta and toss it with some leftover sauce. There is nothing like fresh pasta to make leftovers not taste like leftovers. I also changed the name as it is more of a Ragu than anything.
Quick Ragu Pasta
Heat a dutch oven or large heavy bottom pot over medium high heat.
Add oil, bay, and pancetta bits and brown for 1 minute. Then add the garlic and cook for another minute. Make sure to stir frequently so the garlic does not burn.
Add meats and brown. Using a wooden spoon crumble and continue to cook for 5 minutes.
Add the carrots, celery, and onions to the pot. Cook for 5 minutes.
Add the wine and cook for 1 minute.
Add stock and tomatoes to the pot.
Stir in parsley, allspice and season sauce with salt and pepper, to taste.
Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes minimum before serving.
Cook as much of the pasta as needed. Toss the pasta with a couple of ladles of sauce.
Finish the pasta off with some freshly grated Parmesan and a sprinkle of parsley.
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, crushed
- 1 bay leaf, fresh or dried
- ¼ pound pancetta, thick cut, chopped into small bits (Italian cured pork, ask at deli counter)
- 1 pound bulk hot Italian sausage
- 1 pound meatloaf mix (ground beef, pork and veal)
- 1 medium carrot, peeled and finely chopped
- 1 rib celery, chopped
- 1 medium onion, chopped
- 1 cup Cabernet Savignon
- 14oz can beef broth
- 2 (28-ounce) cans chunky style crushed tomatoes
- 2 Tbs flat leaf parsley leaves
- ¼ tsp allspice
- Coarse salt and black pepper to taste
- 2 boxes penne
- Grated Pecorino Romano
- Heat a dutch oven or large heavy bottom pot over medium high heat. Add oil, bay, and pancetta bits and brown for 1 minute. Then add the garlic and cook for another minute. Make sure to stir frequently so the garlic does not burn..
- Add meats and brown. Using a wooden spoon crumble and continue to cook for 5 minutes.
- Add the carrots, celery, and onions to the pot. Cook for 5 minutes.
- Add the wine and cook for 1 minute.
- Add stock and tomatoes to the pot.
- Stir in parsley, allspice and season sauce with salt and pepper, to taste.
- Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes minimum before serving.
- Cook as much of the pasta as needed. Toss the pasta with a couple of ladles of sauce.
- Finish the pasta off with some freshly grated Parmesan and a sprinkle of parsley.
Nobody was more surprised than me by how easy and delicious this recipe actually was.
You have to try this out!
I don’t know about you but I think the price of meat is ridiculous! So when I see boneless skinless chicken breasts for $2 a pound, I buy a ton. But what if you don’t need it right away? Well you need to freeze it. I know what you are thinking but there is a simple way to freeze meat without getting the dreaded “FREEZER BURN”. All it takes is a knife, some plastic wrap and aluminum foil. That way you can take advantage of your Costco or Sam’s Club membership to its full advantage.
The first step is to remove the meat from the bulk package. In this case I am using chicken, but you can do this to pork chops, steaks, brats etc… Once the meat is removed, trim off the excess fat. Trust me, it is easier to trim the fat now than when you thaw it.
Next place the meat (chicken) on a 18 inch long piece of plastic wrap. You can use shorter, but I find that the extra layers that come from the extra length help keep the air out when you wrap the meat up.
Wrap the meat (chicken) one time in the plastic wrap.
Then fold up the sides and flatten them like you are making a burrito.
Then roll the meat (chicken) up the rest of the way. Make sure to keep the plastic wrap tight to keep the air out.
Then place the wrapped chicken on a piece of aluminum foil roughly 18 inches long. Once again you can go shorter, but I believe the excess length helps to prevent freezer burn.
Like the plastic wrap, wrap the meat (chicken) one time in the foil. Then fold up the sides and flatten them like you are making a burrito.
Then roll the meat (chicken) up the rest of the way. Make sure to keep the aluminum tight to keep the air out.
The final step is the most important. You need to label each one with a name and date so you know what it is and how long it has been in your freezer. You should try to eat everything within 6 months. This is a step you don’t want to forget especially if you freeze multiple types of meat.
When you are ready to eat, thaw in the fridge overnight.
Ever since passing an Ikea on my way to DC the other day I have been craving Swedish Meatballs. Hard to believe but Ikea has great affordable food. My favorite is the Swedish Meatballs. Those tasty little meatballs in the delicious beef gravy. After having the craving for a few days I decided to act on it. I stumbled on a recipe from Alton Brown that looked promising. It was delicious.
Swedish Meatballs (Adapted from Alton Brown)
- 2 slices fresh bread
- 1/4 cup milk
- 3 tbs butter
- 1/2 cup onion, finely chopped
- 1 tsp plus 1 pinch kosher salt
- 3/4 lb ground beef
- 3/4 lb ground pork
- 2 large egg yolks
- 1/2 tsp black pepper
- 2 cloves garlic, minced
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/4 cup flour
- 3 cups beef broth
- 1 tbs beef base
- 1/4 cup heavy cream
Preheat the oven to 200 degrees.
Tear the bread into pieces and place in a large mixing bowl or the bowl of your stand mixer along with the 1/4 cup of milk.
In a large skillet over medium heat, melt 1 tbs of butter. Add the onions and a pinch of salt and cook the onions till they are soft and translucent. Remove and set aside.
Add the ground beef, ground pork, egg yolks, 1 tsp kosher salt, black pepper, garlic, allspice, nutmeg and onions to the bread and milk mixture. Beat using a stand mixer or by hand for 1-2 minutes.
Divide the meat into about 30 portions and roll out some meatballs.
I find that using rubber gloves helps out as there is less cleanup.
Heat the remaining butter in a large saute pan over medium/low heat. Cook the meatballs a few at a time until golden brown. Roughly 8-10 minutes.
Remove the meatballs to a oven safe pan and place in the warm oven.
Once the meatballs are all cooked, reduce the heat to low and add the 1/4 cup of flour. Whisk and continue to cook for a couple minutes, or until the mixture turns to a light brown.
Slowly add the beef stock. Whisk to incorporate until the sauce thickens. Add the cream and beef base and cook until the gravy reaches the desired consistency.
Remove the meatballs from the oven and place into the gravy pan.
You can serve them right away, or cover them and let them simmer on low until you are ready to eat.
Swedish meatballs are perfect with mashed potatoes.
I covered and simmered the pot until I was ready to serve. I let them simmer for 3 hours on low. Instead of simmering them on the top of the stove, you could throw them in a crockpot and let it sit on low until you are ready. I would do it all day. The longer the meatballs sit, the more gravy gets absorbed into them.
Side Note – Beef base is sold in jars near the stocks and bouillon cubes. It adds an increase in flavor like no other.
Even though it was just Dana and I for Easter, I made a giant honey glazed ham. I could not help myself. Plus I love leftovers. But then you have to figure out what leftovers to make. There are a million tasty little creations that you can make with leftover ham. I decided to make one of Dana’s favorites, Hawaiian Pizza.
- 1 pizza dough – (recipe for Basic Pizza Dough)
- 1 cup Pizza Sauce – Store Bought or Recipe below
- 1 cup ham, cut into pieces
- 1/2 cup pineapple chunks
- 2 cups mozzarella
- 1 Can whole peeled tomatoes
- 3 cloves garlic
- 15 basil leaves
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 tsp red pepper flake – (optional)
- 1/4 cup olive oil
- 2 cloves garlic, finely diced
- 1 tsp basil
- 1/2 tsp oregano
- dash of cracked pepper and kosher salt
The first step is to make the pizza dough and let it rise till it doubles. Here is a simple and easy pizza dough. If you are running short on time, almost all grocery stores have pre-made pizza dough in the deli section. Or, you can always stop by a local pizzaria and purchase the pre-made dough.
If you are going to use a store bought pizza sauce you can skip the next couple steps. Otherwise, pour the can of whole tomatoes into a bowl and crush with your hand, a potato masher or a pastry cutter. Once you have all of the big chunks broken up you are good.
Now take the 15 leaves of basil and roll them together like a cigar. Then thinly slice them into ribbons. The technical term is chiffonade. Sounds fancy doesn’t it. It means breath of butterflies, joking it really only means thin long strips. Sorry to dissappoint.
Add the chiffonade basil to the bowl with the three cloves of garlic finely minced. Add the salt, pepper and red pepper flake. This is a good time to taste the sauce. If it needs more salt or pepper feel free to add it.
First form the pizza dough into a round pizza.
Using a brush spread the garlic oil around the edge of the pizza.
Now evenly spread the sauce over the pizza. Then top with the 2 cups of cheese. Make sure not to use too much cheese. You want bits of red from the sauce to peep through the cheese. Then finally top with the ham and pineapple.
Place the pizza in a preheated 475 degree oven for 10-15 minutes. Cook until the crust is crispy and the cheese is melted and starting to brown.
This pizza is awesome.
The garlic oil makes the crust more like garlic bread. Awesome!
Are you looking for a super quick and easy recipe for valentines day. This one takes under an hour and tastes like it took ten. It will perfume your house with the magical scents of garlic and rosemary. The perfect recipe for valentines day.
Roasted Pork Loin – (From Bon Appetit, June 1999)
- 4 large garlic cloves, pressed
- 4 tsp chopped fresh rosemary or 2 teaspoons dried
- 1 1/2 tsp coarse salt
- 1/2 tsp ground black pepper
- 1 tsp olive oil
- 2 1/2 to 3 pound boneless pork loin roast, well trimmed
Preheat oven to 400°F.
Line a 13×9 pan with aluminum foil. Mix first 5 ingredients in bowl to a make a paste.
Rinse the pork loin and dry it off with a couple paper towels.
Rub garlic paste all over pork.
Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes.
Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer for a 2.5 pound roast and roughly 5 minutes for every half pound more. Remove from oven; cover with aluminum foil and let stand 10 minutes.
Pour any juices from roasting pan into small saucepan; set over low heat to keep warm.
Cut pork crosswise into 1/3-1/2 inch-thick slices. Arrange pork slices on platter. Pour pan juices over.
Serve with your favorite sides.
This was a super quick and easy dish. Took less than an hour and perfumed the house in a fabulous aroma. The perfect start to any Valentines Day.
This weekend is the Safeway National BBQ Battle right in the heart of America’s Capital. I am featuring this event today as I am competing in it with the Pork Barrel BBQ team. This event is awesome!! Not only because it is in my neck of the woods, but because it features both KCBS and Memphis in May Competitions.
On Saturday we will be competing in the Kansas City Barbecue Society (KCBS) contest. This contest consists of Beef Brisket, Chicken, Pork Ribs and Pork Butt. Saturday also includes a Rancher’s Reserve Beef Competition. This runs simultaneously with the other competition, the only difference is that you use the Rancher’s Reserve Brisket that is supplied by the competition. The winner of this receives guaranteed entry into the American Royal BBQ Contest in Kansas City, Missouri.
On Sunday is the Memphis in May (MIM) Contest. This will determine the “National Pork Champion”. There are three categories, Pork Shoulder, Ribs and Whole Hog. The difference in this competition is that you can only cook one of the categories. There will be a Champion in each category and then the three champions scores are compared to determine the Grand Champion. The winner of this contest receives guaranteed entry into the Memphis in Macy Contest next year.
Along with that is the Nations Best Sauce category. All of the teams can compete in this competition. Last year, Pork Barrel BBQ received Second Place overall with their original sauce.
This is going to be a great event. Make sure to stop on by the Pork Barrel BBQ site and say hello.
It will be a ton of fun.
Have a great weekend!
When I was growing up my Grandma Donna used to make us City Chicken. It was always the best meal of the year. This year we decided to make City Chicken for our Christmas meal. What is City Chicken you ask? Well it is a combination of meat on a stick that appears to look like a chicken leg. The funniest thing, is that there is no chicken in it. Yep, City Chicken is pork and beef.
Serve it with mashed potatoes and all of your favorite sides.
A month or so ago my friends got together at Fogo De Chao for a bachelor party. If you have ever been to Fogo De Chao you know that it is meat heaven. 20+ different types of meat delivered to your table on a sword. How cool is that. One of the meats that came around was Parmesan Pork. We all really enjoyed it, so I decided to figure out how to make it at home. After searching the internet for tips, I came across an article that had the actual recipe from one of the Chef’s at Fogo De Chao Miami. Granted the recipe had a few strange ingredients, I went for it anyway. Wow, it was dead on. Some of the tastiest pork I have had.
After cooking the pork, coat it in Parmesan cheese and grill again to slightly melt the cheese.
Over the weekend a few friends came over for a barbecue. Barbecueing is nice as you get to sit around, bs, drink, and have a good time. Macheesmo brought over some fresh pork chops from the farmer’s market near his house. So we decided to make a pesto pork chop. On the side I wanted to grill some veggies. So I went to the market and found yellow squash, zucchini, bell peppers, eggplant, tomatoes, and some red onion. It was an awesome combination.
Jeff brought Margaritas so I forgot to take a lot of pictures. Sorry.
Last week I visited the Upper King Street Farmers Market again. This time I picked up some Free-Range Pork from Cibola Farms. I love pork so I scoured the market for something else that I could eat with it. Then I found some fresh Broccoli and a brown onion. The perfect base for a Pork Stir-Fry.
Last week my friend Tom came over to share his family recipe for Mandu. What is Mandu you ask? Well it is a traditional Korean dumpling. They are served fried crisp and are absolutely delicious.