My favorite part of Thanksgiving dinner is the sausage stuffing. A once a year treat… until now! I took out the bread to make it paleo and the flavors did not disappoint! Carving up a pork loin roast can be a daunting task. Not sure how to get started? A quick Google search can provide you with many answers as to how to “butterfly” a pork loin roast (no, not tenderloin). Serve this with a batch of sauteed brussel sprouts and you have an awesome and satisfying meal!
Brining has got to be the best thing you can do to a pork chop! It’s so easy and you can throw in whatever you want! Today’s brine started off as an experiment and turned into a culinary masterpiece! Make sure you give your chops a three hour bath. Don’t over brine though, you will wind up with mushy pork!
2 large pork chops (I used center cut boneless)
2 cups hot water
3 Tbsp. Salt
1 Tbsp. Honey
2 smashed cloves garlic
1/2 tsp. black peppercorns
1/2 orange sliced very thin
5 sprigs thyme
1. In a mixing bowl, stir together water, salt, and honey until Salt is dissolved. Add garlic, peppercorns, orange, and thyme and refrigerate until cold.
2. Place pork chops in a gallon ziplock bag and pour brine over them. Get all of the air out of the bag, seal, and refrigerate for three hours.
3. When ready to grill, preheat grill to medium high heat. Grill chops for 4-5 minutes per side.
Note: I like salty meat. If you are not a fan of salt, rinse brine off chops with cold water before grilling.
I usually let the weekly circular decide what is for dinner, so I got excited when I saw that pork tenderloin was on sale. It will allow me to cook outside on this muggy evening and use fresh herbs from my garden. That’s win/win!
1. Preheat grill to medium heat.
2. While grill is heating, mix garlic and herbs in a small bowl. With a paring knife, pierce the pork in about 20 places, 1 inch deep. Stuff each hole with the herb and garlic mixture.
3. Rub the olive oil and lemon juice on the pork and then generously season with salt and pepper.
4. Grill while turning for approximately 20 minutes or until it reaches an interior temperature of 145 degrees Fahrenheit.
5. Cover with foil and allow to sit for several minutes. Slice thick slices and pour juices over the servings
We have a fabulous little spice shop in our town that not only sells the freshest and most fragrant spices, but they also carry spice blends that make cooking so much easier. They carry a product called “Berbere Ethiopian Style Seasoning” which is a blend of sweet paprika, cayenne, roasted garlic, salt, allspice, ginger, and cardamom. Since you most likely don’t have this product in your cabinet, it would be best to mix equal parts of all ingredients and then modify it as per your taste.
Disclaimer: This is not a true Ethiopian meal nor is it true paleo. If you have suggestions as to modify it to before ethnic, please leave them in the comments. To make it paleo, cut out the beans. To make it Ethiopian, do not use pork! Substitute beef or chicken instead.
4 thin sliced center cut pork loin chops
2 Tbsp. Berbere Ethiopian Seasoning
1 large bunch collard greens – rinsed and sliced into very thin strips
4 slices turkey bacon – chopped and cooked to crispy
1 can rinsed beans (I found Aduki Beans,and this is my first time ever cooking with them!)
1/2 cup chicken broth
2 cloves garlic – minced
1 Tbsp. olive oil
1. Coat pork chops by using the Berbere seasoning as a dry rub.
2. In a large pot, heat olive oil over medium-high heat. Add garlic and sauté until fragrant. Add beans, turkey bacon, chicken broth, and collards. Stir and allow to cook until wilted.
3. While the collards are cooking, heat a cast iron grill pan over medium-high heat. Cook pork chops for 3 minutes per side.
4. Serve pork chops over a heaping serving of collard greens.