Pork tenderloin is a dish that I always seem to forget about, but then when I do remember to include it in my meal plan and discover a delicious recipe like this one, I wonder how I can forget about this great protein option. This version includes a spicy rub and a sweet-spicy glaze, and it is very much a keeper.
Not only is this pork full of flavor, it is also easy enough to prepare on a weeknight. You do have to plan ahead, as it requires at least 2 hours of marinating time with the spice rub, but other than that it comes together really easily.
This meal was a big hit with the kids too- I just removed a little of the outer meat with the spice rub before serving it to them so it wouldn’t be overly spicy. Julia loved the apricot glaze, and I couldn’t believe how much pork she ate on the two nights I served this for dinner. William is learning how to eat finger foods, and he seemed to enjoy his tiny bites of pork, too. He’s slowly reaching the stage where he can eat whatever it is we’re having for dinner, and I can’t wait until we’re fully there. Dinner preparations will be so much easier (although I’m sure I’ll still be cutting food into tiny bite-sized pieces for quite some time!).
This chili-rubbed pork with apricot glaze would be a wonderful meal to serve to company. It’s tasty enough to impress, but also easy enough that you won’t have to spend all day in the kitchen. Serve it with a vegetable and either mashed potatoes or brown rice, and enjoy!
Chili-Rubbed Pork Tenderloin with Apricot Glaze
- 2 (1-pound each) pork tenderloins, trimmed of fat
For the Spice Rub:
- 1 tbsp. chili powder
- 1 tbsp. garlic powder
- ½ tbsp. sugar
- 1 tsp. salt
- ½ tsp. ground black pepper
For the Apricot Glaze:
- 1 cup apricot jam
- 1/3 cup barbecue sauce
- 1 tsp. grated fresh ginger
- ½ tsp. garlic powder
- 2 tbsp. chopped fresh cilantro
- Juice of 1 medium lime
- Combine the spice rub ingredients in a small bowl. Rub over the pork tenderloins. Lightly spray a foil-lined 9 x 13-inch baking dish with cooking spray. Place the tenderloins in the dish, cover, and refrigerate for 2 to 24 hours.
- Prior to cooking the pork, melt the apricot jam in a saucepan over medium heat. Remove the pan from the heat and stir in the remaining glaze ingredients. Place half of the glaze in a serving bowl and set aside to serve with the pork tenderloins later.
- Roasting Instructions: Preheat oven to 375 degrees F. Bake the pork tenderloins in the foil-lined pan for 15 minutes. Brush with the apricot glaze remaining in the pan. Bake for 15 more minutes. Again, brush with glaze. Bake an additional 10 minutes or until the pork reaches 160 degrees F. Remove the pork from the oven, tent with foil, and let it rest for 10 minutes before slicing.
- Grilling Instructions: Preheat a grill to medium-high heat. Grill the pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. When approximately 4 minutes of cooking time remains, brush pork with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on the other side. Cook for an additional 2 minutes. Remove pork from the grill, tent with foil, and let it rest for about 10 minutes before slicing.
- Serve the sliced pork with the reserved apricot glaze.
Source: Adapted from Mel’s Kitchen Cafe.
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Posted in Beef, Easy Weeknight Meals, Main Dish, Meat, Slow Cooker, Soups, Stews, and Chilis, tagged beef, chili, slow cooker on January 5, 2012 |
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Slow Cooker Beef Chili
I love to cook. I do have a cooking blog, after all. But that doesn’t mean that I don’t enjoy having dinner prepared for me once in a while. With this slow cooker chili, it’s almost like someone else is cooking dinner. The slow cooker works away all day and you end up with a delicious-smelling house and a delicious-tasting dinner. All you have to do is throw in a few ingredients in the morning and then let it cook away.
I’ve been making this chili for years and it could not be easier. Slightly spicy and super satisfying, it’s the perfect meal to warm you up on a cold day.
One year ago: Waffles of Insane Greatness
Slow Cooker Beef Chili
Makes 8 servings
- 1 pound beef boneless round steak, cut into 1/2-inch pieces (or often I’ll use already cut up stew meat)
- 1 large onion, chopped
- 2 medium stalks celery, cut into 1/2-inch pieces
- 1 tbps. chili powder
- 2 tsp. ground cumin
- 1/4 tsp. dried oregano
- 1/4 tsp. ground cinnamon
- 2 cans (14.5 oz. each) diced tomatoes, undrained
- 1 can (15 oz.) tomato sauce
- 1 medium bell pepper, cut into 1-inch pieces
- 1 can (15 to 16 oz.) kidney beans, rinsed and drained
- Shredded cheddar cheese, if desired
- Place all ingredients except bell pepper, beans, and cheese in 3 1/2- to 4-quart slow cooker.
- Cover and cook on low heat setting 6 to 7 hours or until beef and vegetables are tender.
- Stir in bell pepper and beans. Cook uncovered on high heat setting about 15 minutes or until slightly thickened. Serve with cheese, if desired.
Recipe from Betty Crocker: Slow Cooker Meals
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I have tried a few different chili recipes over the years and this one is by far my favorite. There’s a crock pot chili that I’ve yet to post, this chicken chili which is delicious, but this beef-and-bean version I think is the best of them all. The chili is cooked for two hours on the stove, which makes the beef incredibly tender. A bowl of this chili has just the right balance between meat, beans, tomatoes, onions, and seasonings.
The chili is spicy, but not too spicy, which I like. I reduced the amount of chili powder called for in the original recipe because I was hoping Julia would eat this meal. (She didn’t, unless you count eating the cheese and avocado off the top, along with maybe one bite of meat and a few beans here and there. We’re still working on expanding her food tastes!) The recipe below shows what I did when I made my chili; directions for making it spicier follow the recipe.
I was also pleasantly surprised with how easy this dish was to put together. The hardest part is cubing the meat; once you brown the meat and saute the onions and garlic, all that’s left to do is throw some more ingredients in the pot and let it simmer away. Don’t skip out on the toppings- the avocado and cheese (and sour cream, if you like) provide a nice cool contrast to the hot chili.
Makes 8 servings
- Olive oil
- 3 pounds boneless beef chuck, cut into 3/4-inch pieces
- Kosher salt and freshly ground black pepper
- 2 large onions, chopped
- 8 cloves garlic, chopped
- 1/4 cup chili powder
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 28-ounce can whole plum tomatoes and their juices, coarsely crushed with your hands
- 1 3/4 cups low-sodium beef broth
- 1/3 cup brewed espresso or strong coffee
- 2 15-ounce cans beans, drained and rinsed (I used one can of pinto and one can of kidney beans)
- Shredded cheddar cheese, diced avocado, and/or sour cream, for topping
- Heat 1/2 tablespoon oil in a large pot (I used my Dutch oven) over medium-high heat. Pat the beef dry and season with salt and pepper. Brown in batches, about 4 minutes, adding more oil as needed. Transfer to a plate.
- Reduce the heat to medium and add the onions and garlic to the pot. (I did not need to add any more oil here, but if you do go ahead.) Cook, stirring often, until golden, about 6 minutes. Add the chili powder, oregano, and tomato paste; cook, stirring, 30 seconds.
- Return the beef to the pot and stir in the tomatoes with their juices, broth, and espresso or coffee. Bring to a boil, then reduce the heat and simmer, partially covered, about 1 1/2 hours. Add the beans and continue to simmer, partially covered, about 30 more minutes, until the beef is tender.
- Serve topped with cheese, avocado, and/or sour cream, if desired.
To make the chili spicier:
- Increase the amount of chili powder to 1/3 cup and also stir in 2 tablespoons chili powder right before serving.
Recipe adapted from Food Network Magazine, January/February 2011
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Posted in Chicken, Main Dish, Meat, Soups, Stews, and Chilis, tagged Chicken, chili, spicy, tomatoes, vegetables on November 2, 2010 |
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I have been wanting to make chicken chili for a while now, and I decided that my family’s Halloween get together would be the perfect time to try out this recipe. I will definitely be making this again, as it was enjoyed by all. This chili does have a good amount of spice to it, so it’s the perfect meal to warm you up on a cold evening. If you want less spice, you can omit the chipotle chili in adobo sauce and reduce the amount of red pepper flakes or cayenne pepper. My family enjoyed it just as it is, topped with a little cheddar cheese.
I like how this chili contains a good amount of vegetables (onion, bell peppers, and tomatoes) as well as protein from the chicken and beans. It’s a dish that you can feel good about eating and serving to your family.
- 3 boneless, skinless chicken breasts
- Salt and pepper
- 2 yellow onions, chopped
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 3 bell peppers (use any colors you like)
- 2 tsp. chili powder
- 2 tsp. ground cumin
- 1/4 tsp. red pepper flakes
- 1/2 tsp. cayenne pepper
- 1/2 tsp. dried oregano
- 1 chipotle chili in adobo sauce, finely diced
- 2 tsp. kosher salt
- 2 (28 oz.) cans whole peeled tomatoes in juice, undrained
- 2 (15 oz.) cans beans, drained and rinsed (I used black and pinto)
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with foil. Place the chicken breasts on the foil, and season with salt and pepper. Fold the foil over the chicken to make a “packet.” Roast about 40 minutes, until the chicken is cooked through. Allow to cool enough to handle, and shred or chop into bite-sized pieces.
- Meanwhile, heat the olive oil in a large pot or Dutch oven over medium-high heat. Saute the onions 10-15 minutes, until tender and translucent. Add the garlic to the pot and saute just until fragrant, about 1 minute. Mix in the chopped bell peppers, chili powder, cumin, red pepper flakes, cayenne, oregano, chipotle, and salt. Cook 5 more minutes. Place the canned tomatoes in the bowl of a food processor. Pulse briefly so the tomatoes are cut into large chunks. Add the tomatoes with the sauce to the pot and bring the mixture to a boil. Reduce to a simmer and cook for 30 minutes, uncovered, stirring occasionally.
- Stir in the chicken and beans, and allow to simmer for another 20 minutes.
Recipe adapted from Annie’s Eats, originally from Barefoot Contessa Parties by Ina Garten
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