Another snowy weekend is just another reason to hibernate at the house all weekend long. I spent the morning meal planning for the week, went the to grocery store this afternoon, and now tonight’s dinner is in the works–and oh what a wonderful dinner it’s going to be. 🙂
Tonight, I’m making a marinated pork loin, cheesy squash & zucchini bake, and roasted cabbage with bacon.
This was the first time I made this pork loin recipe, and it was ABSOLUTELY DELICIOUS. My Hubby was looking for seconds & thirds! Below you’ll find the recipes & some pictures–the pictures aren’t the greatest, but you get a general idea.
Pork Loin (This recipe is from the Chef Mommy blog at: http://chefmommy-brandao.blogspot.ca/2012/03/pork-tenderloin-with-pan-sauce.html)
1/2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin (silver
Combine all marinade ingredients and reserve 2-3 Tbsp.
Place the pork tenderloin and marinade in a sandwich bag and let marinate for at least 3-4 hours.
Preheat oven to 350 degrees.
In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes.
Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees.
Let rest for at least 5 minutes before slicing.
Pan scrapings from pork tenderloin
1/2 cup of chicken
2-3 tbsp of pork marinade (thoroughly mixed)
Meanwhile, place the skillet back on the stove over medium heat.
Add the chicken broth and scrape up all the browned pieces from the bottom of
the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter
and remove from heat stirring until butter has melted. Pour over the pork
Cheesy Squash & Zucchini Bake
- 3 squash, diced
- 3 zucchini, diced
- 1 medium onion, diced
- 2 Tablespoons butter
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese
- A couple handfuls of French fried onions
- Preheat oven to 350 degrees.
- In a large skillet, allow butter to melt over medium high heat.
- Place all diced squash, zucchini, and onions in the skillet.
- Cover the veggies & allow them to cook down (until completely translucent)–turn veggies a couple of times during this process).
- Spray a small rectangular oven safe dish with cooking spray.
- When veggies have reduced and are translucent, drain all liquid out in a colander (squeeze as much liquid as possible out of the veggies with a spoon–you don’t want a runny veggie bake).
- Transfer veggies into a mixing bowl & add all spices, 1 cup of shredded sharp cheddar, and sour cream. Mix all ingredients well.
- Transfer veggie mixture into the baking dish.
- Top with remaining cup of shredded cheddar and a couple handfuls of French fried onions for crunch.
- Bake for 35 minutes or so (until top is melted & golden brown).
- DELISH! 🙂
Roasted Cabbage with Bacon (this recipe is from Green Lite Bites blog at http://greenlitebites.com/2010/06/28/roasted-grilled-cabbage/):
- 1 tsp olive oil
- 2 tbsp real bacon bits
- 2 tbsp lemon juice
- 1 tbsp Worcestershire sauce
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper, to taste
- 1 Medium Head of Cabbage
Preheat the oven to 425 degrees.
Mix the olive oil, bacon bits, lemon juice, Worcestershire sauce, salt and pepper to make the marinade.
Prepare the cabbage. Rinse it under water and remove lose leaves. Cut the head in half on the core. Then cut the halves in half again.
Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 tbsp of the marinade on top making sure to get it in all the nooks and crannies.
Wrap each wedge and bake for 45-60 minutes.
Unwrap & enjoy! 🙂
Our completed snowy Saturday meal: