Sausage and pork mix up the weekday dinners
While I am content to eat chicken most nights of the week, my
dad doesn’t like to have it more than two days in a row. So many
weeks we compromise and try to mix up the recipes so we have
chicken breast a few nights and then try to mix in a few meals with
other proteins. Some weeks, we use eggs in a frittata or ground
beef for tacos, two of his favorites.
Sausage and pork mix up the weekday dinners
While I am content to eat chicken most nights of the week, my dad doesn’t like to have it more than two days in a row. So many weeks we compromise and try to mix up the recipes so we have chicken breast a few nights and then try to mix in a few meals with other proteins. Some weeks, we use eggs in a frittata or ground beef for tacos, two of his favorites.
Another alternative to chicken that is always tasty and pretty healthy is pork. Tenderloins and pork chops have a mild flavor that can be paired well with a variety of seasonings or sides. Two of our favorite seasonings to use on pork tenderloin include cumin and coriander, which creates a smoky flavor on the meat even if it is just roasted in the oven.
The recipes below are tasty and easy to cook up even on a weeknight.
Pork tenderloin with seasoned rub
Recipe courtesy of Ellie Krieger
1 tsp. garlic powder
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. dried thyme
Salt
1 1/4 lb. pork tenderloin
1 tbsp. olive oil
1 tsp. minced garlic
Preheat the oven to 450 degrees F.
In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, and then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.
Orange-Sesame Pork Chops with Teriyaki Whole-Wheat Noodles
Recipe courtesy of Rachael Ray
Salt
1 lb. whole-wheat or whole-grain spaghetti
5 tbsp. vegetable or light oil
5 boneless pork loin chop 1 1/2-inches thick
Freshly ground black pepper
3 tbsp. orange marmalade
6 tbsp. teriyaki sauce
1 tsp. sesame oil
1 bunch scallions, thinly sliced on an angle
1 c. shelled, frozen edamame
1 tbsp. black sesame seeds or toasted sesame seeds, optional
Bring a large pot of salted water to a boil for pasta, and cook pasta to al dente.
While pasta cooks, heat 2 tablespoons oil in a large skillet over medium-high heat. Season chops with salt and pepper and cook 6 minutes on the first side, 4 to 5 on the second. Remove chops to a plate and reserve, cover with foil. Add 3 tablespoons orange marmalade, a couple tablespoons teriyaki sauce and a 1/4 cup of water to the pan, bring the sauce to a bubble and combine 1 minute, stir in sesame oil remove from heat.
While the chop cooks, heat a second skillet with 3 tablespoons oil over medium high heat. Stir-fry the scallions and edamame a couple of minutes. Drain pasta and toss with scallions and edamame and remaining teriyaki sauce, about 1/4 cup. Sprinkle noodles with sesame seeds, if desired.
Slice pork or leave chop whole and top with orange-sesame glaze. Serve teriyaki noodles alongside.
Artichoke parmesan pasta toss
Recipe courtesy of Raley’s ‘Something Extra’
8 ounces of pasta
3 links of Aidell’s artichoke sausages
1 jar marinated artichoke hearts
¾ c. grape tomatoes
½ c. parmesan cheese
Fresh basil, shredded
Cook an eight-ounce box of pasta according to package directions; drain well and place in a large bowl.
Meanwhile saute three links of Aidell’s artichoke sausages, sliced diagonally 1/4-thick, in a large nonstick skillet. Add one jar of marinated, quartered artichoke hearts, sliced in half, and ¾- c. halved grape tomatoes. Cook for a few minutes more to heat all ingredients.
Add pasta, ½ c. of shredded parmesan cheese and ¼ c. snipped fresh basil to the skillet and toss well.
