Easy Pork Tenderloin Steaks with Red Wine Balsamic Glaze

Pork Tenderloin Steaks-5-poppopcooks.com-pork tenderloin recipes-pork fillet recipes-cooking pork tenderloin-pork recipes

Easy Pork Tenderloin Steaks with…

….Red Wine Balsamic Glaze is…

…not complicated. It is a snap! And,, you can easily multi task and put together the veggies along with Pork Tenderloin Steaks in under 30 minutes.

Put two skillets on the stove. One at medium and one at medium high. Eyeball enough olive oil in each to barely cover the bottoms.

We had some pearl onions leftover from a big batch of caramelized pearl onions that I had made for some family guests.

We always have baby carrots and frozen peas so that’s what we’re going to put together along with the Pork Tenderloin Steaks.

No cleaning or peeling necessary.

Pork Tenderloin Steaks-9-poppopcooks.com-pork tenderloin recipes-pork fillet recipes-cooking pork tenderloin-pork recipes

Just put them in the skillet set at medium. Sprinkle a little salt and pepper and toss or gently stir a few times as they cook.

Pork Tenderloin Steaks-poppopcooks.com-pork tenderloin recipes-pork fillet recipes-cooking pork tenderloin-pork recipes

With a sharp knife trim the silver skin off the tenderloin and cut into 1″ thick steaks. Sprinkle with salt, pepper and powdered garlic then add them to the skillet.

About 3-5 minutes a side depending on how well done that YOU like them.

Still soft to a finger poke is rare – starting to get firm is medium and firm is well done.

With an instant read meat thermometer 145°F is rare – 160 is medium and 170 is well done.

Pork Tenderloin Steaks-2-poppopcooks.com-pork tenderloin recipes-pork fillet recipes-cooking pork tenderloin-pork recipes

When the second side is almost done add the red wine and the balsamic vinegar. Bring the liquids up to a fast simmer and reduce the heat just enough to maintain the simmer.

Pork Tenderloin Steaks-3-poppopcooks.com-pork tenderloin recipes-pork fillet recipes-cooking pork tenderloin-pork recipes

Let the liquid reduce a little and add the peas to the carrots and onions.

Pork Tenderloin Steaks-4-poppopcooks.com-pork tenderloin recipes-pork fillet recipes-cooking pork tenderloin-pork recipes

Toss the veggies a few times and as soon as the peas are warm the wine balsamic mixture will have reduced a little and…..

Pork Tenderloin Steaks-5-poppopcooks.com-pork tenderloin recipes-pork fillet recipes-cooking pork tenderloin-pork recipes

…your Pork Tenderloin Steaks are ready to serve. Spoon some of the liquid on the steaks and enjoy!!

Pinot Noir works real well for the glaze and the rest of the bottle goes along great with your Pork Tenderloin Steaks.

 

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Easy Pork Tenderloin Steaks with Red Wine Balsamic Glaze BigOven - Save recipe or add to grocery list Yum
Pork Tenderloin steaks sautéed in a red wine and balsamic vinegar reduction
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Prep Time 10 minutes
Cook Time 15 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
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Instructions
  1. Put two skillets on the stove. One at medium and one at medium high. Eyeball enough olive oil in each to barely cover the bottoms.
  2. Put the carrots and onions in the pan that you have set at medium. Sprinkle a little salt and pepper and toss or gently stir a few times as they cook.
  3. With a sharp knife trim the silver skin off the tenderloin and cut into 1" thick steaks. Sprinkle with salt, pepper and powdered garlic then add them to the skillet. About 3-5 minutes a side depending on how well done that YOU like them. Finger poke - still soft is rare - starting to get firm is medium and firm is well done. With an instant read meat thermometer 145°F is rare - 160 is medium and 170 is well done.
  4. When the second side is almost done add the red wine and the balsamic vinegar. Bring the liquids up to a fast simmer and reduce the heat just enough to maintain the simmer.
  5. Let the liquid reduce a little and add the peas to the carrots and onions. Toss the veggies a few times and as soon as the peas are warm the wine balsamic mixture will have reduced a little and your Pork Tenderloin Steaks are ready to serve. Enjoy!!
    Pork Tenderloin Steaks-5-poppopcooks.com-pork tenderloin recipes-pork fillet recipes-cooking pork tenderloin-pork recipes
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Pan Fried Beef Strips and Brussels Sprouts – 20 minutes

Your Pan Fried Beef Strips and Brussels Sprouts will win over all of the brussels sprouts haters in your following. To make it really quick and easy just get your brussels sprouts as “steamers” like this.

 

Pan Fried Beef Strips and Brussels Sprouts-4-poppopcooks.com

Put the brussels sprouts in the microwave. Set the timer for about 2/3 of the time recommended on the package. While they are getting steamed put a skillet on at medium high and swirl in a couple of tablespoons of olive oil. Cut the onion into strips. Put the brussels sprouts and the onion strips in the skillet and very lightly sprinkle with salt and pepper.

Pan Fried Beef Strips and Brussel Sprouts-2-poppopcooks.com

Cut the beef into strips about one inch wide.

Pan Fried Beef Strips and Brussel Sprouts-poppopcooks.com

Lightly salt and pepper both sides and add them to the skillet and toss everything together a few times as the beef browns. Drizzle a couple of tablespoons of balsamic vinegar or soy sauce.

Pan Fried Beef Strips and Brussel Sprouts-3-poppopcooks.com

When the beef is cooked the way YOU like it serve up your Pan Fried Beef Strips and Brussels Sprouts. We had some leftover Italian Mozzarella Rice in the fridge so it got a warmup treatment in the microwave to serve as our carb.

Pan Fried Beef Strips and Brussels Sprouts-6-poppopcooks.com

We tried a Spanish Garnacha red wine as sort of an adventure. Paid only $14 for a bottle and it was really good.

 

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Pan Fried Beef Strips and Brussels Sprouts BigOven - Save recipe or add to grocery list Yum
Beef strips, brussels sprouts and onions all together in a skillet.
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Course Main course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
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Course Main course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
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Instructions
  1. Put the brussels sprouts in the microwave. Set the timer for about 2/3 of the time recommended on the package. While they are getting steamed put a skillet on at medium high and swirl in a couple of tablespoons of olive oil. Cut the onion into strips. Put the brussels sprouts and the onion strips in the skillet and very lightly sprinkle with salt and pepper.
  2. Cut the beef into strips about one inch wide. Lightly salt and pepper both sides and add them to the skillet and toss everything together a few times as the beef browns. Drizzle a couple of tablespoons of balsamic vinegar or soy sauce.
  3. When the beef is cooked the way YOU like it serve up your Pan Fried Beef Strips and Brussels Sprouts.
    Pan Fried Beef Strips and Brussels Sprouts-6-poppopcooks.com
Recipe Notes

If you use fresh brussels sprouts instead of the steamers rinse, trim and cut in half thru the stem. Put them in the microwave for about 3 minutes then into the skillet

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Pork Tenderloin Caprese Salad – 30 Minutes or Less

Pork Tenderloin Caprese Salad-4-poppopcooks.com

You have here yet another take on Caprese Salad. Pork Tenderloin Caprese Salad is real easy and will be on the table in 30 minutes or less.

Trim the silver skin and excess fat off the tenderloin. Put a Skillet on at medium high and eyeball a couple of tablespoons of olive oil into it. Sprinkle salt, pepper and dried basil all over the tenderloin and place it in the skillet. Turn it as it sears getting all sides browned. When it’s firm to a poke or the internal temperature is 150 – 155°F on an instant read meat thermometer – about 15 minutes – take it out and let it rest for 5 minutes.

Pork Tenderloin Caprese Salad-poppopcooks.com

If you’re having more than two servings cutting a larger tenderloin in half is ok and will make it fit into a skillet easier.

While the tenderloin is cooking slice the Roma tomatoes and fresh mozzarella. Rinse off and pat dry the fresh basil leaves. If you want to,  chop up a couple of the basil leaves for garnish. When the tenderloin has rested a little slice it into about 3/8″ slices. Arrange the slices of tomatoes, mozzarella, pork tenderloin and the basil leaves any way that YOU want. Here is how ours looked.

Pork Tenderloin Caprese Salad-4-poppopcooks.com

Lightly sprinkle some salt on. Drizzle with good extra virgin olive oil and good balsamic vinegar. Get a piece of each of the 4 main ingredients on your fork. The mix of the flavors is fantastic. Bon Appetito!

Pork Tenderloin Caprese Salad-7-poppopcooks.com

In the background you can see some of Poppop’s easy homemade bread and some Chianti – of course!

 

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Pork Tenderloin Caprese Salad - 30 Minutes or Less BigOven - Save recipe or add to grocery list Yum
Slices of pork tenderloin, fresh Mozzarella, Roma tomatoes and whole basil leaves drizzled with olive oil and balsamic vinegar.
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Prep Time 10 minutes
Cook Time 15 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
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Instructions
  1. Trim the silver skin and excess fat off the tenderloin. Put a Skillet on at medium high and eyeball a couple of tablespoons of olive oil into it. Sprinkle salt, pepper and dried basil all over the tenderloin and place it in the skillet. Turn it as it sears getting all sides browned. When it's firm to a poke or the internal temperature is 150 - 155°F on an instant read meat thermometer - about 15 minutes - take it out and let it rest for 5 minutes.
  2. While the tenderloin is cooking slice the Roma tomatoes and fresh mozzarella. Rinse off and pat dry the fresh basil leaves. If you want to, chop up a couple of the basil leaves for garnish. When the tenderloin has rested a little slice it into about 3/8" slices. Arrange the slices of tomatoes, mozzarella, pork tenderloin and the basil leaves any way that YOU want. Here is how ours looked.
  3. Lightly sprinkle some salt on. Drizzle with good extra virgin olive oil and good balsamic vinegar. Get a piece of each of the 4 main ingredients on your fork. The mix of the flavors is fantastic. Bon Appetito!
Recipe Notes

We've done this using chicken tenders instead of pork tenderloin. It's real good like that also.

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Sautéed Chicken Caprese Style

Sauteed Chicken Caprese Style-9-poppopcooks.com

I found the original of this Sautéed Chicken Caprese Style recipe on a real good blog called Cafe Delites. We really like Caprese salad and besides the old standard we’ve made it with Avocados, Chicken and on and on. Never thought of a cooked version but this turned out great.

On a dishwasher safe cutting board cut the chicken breast(s) in half horizontally. Lay some plastic wrap over them and hammer them with the flat side of a meat mallet getting them as close to evenly thick as you can. It doesn’t have to exact.

Sauteed Chicken with Zucchini-poppopcooks.com

 

Put a skillet on at medium high and eyeball a couple of tablespoons of EVOO. Set the oven at 350°F. Lightly sprinkle the filets with salt, pepper, red pepper flakes and dried basil.

Sauteed Chicken Caprese Style

 

Cook the filets for about 3-5 minutes a side depending on the thickness. When they are firm to a poke or the juices are running clear or the temperature is 165°F on a meat thermometer they are ready. While the chicken is cooking cut up the tomatoes and garlic. Rinse off the basil leaves and pat them dry. Chop up a few of the basil leaves to be used a garnish on the finished product. Also, slice some fresh mozzarella cheese  about 1/4″ thick and 3 slices per filet.

Sauteed Chicken Caprese Style-2-poppopcooks.com

 

When the chicken is done remove the filets to a plate to catch the drippings. Put the garlic in the pan and mix with a wooden spoon scraping the bits off the bottom.

Sauteed Chicken Caprese Style-3-poppopcooks.com

 

As soon as the garlic is fragrant – about 1 minute – add the balsamic vinegar and the brown sugar. Mix it all together and when it comes to a boil put the filets, with the drippings, back in and turn them over in the balsamic glaze getting them coated.

Sauteed Chicken Caprese Style-4-poppopcooks.com

 

Add the tomatoes and basil leaves holding back 3 tomato slices per filet to go along with the mozzarella cheese topping.

Sauteed Chicken Caprese Style-5-poppopcooks.com

 

Mix it all together and when the basil leaves have wilted and the tomato slices have softened spoon it all on top of the filets.

Sauteed Chicken Caprese Style-7-poppopcooks.com

 

Arrange the cheese and tomato slices on the fillets. Lightly drizzle with a little bit of EVOO.

Sauteed Chicken Caprese Style-8-poppopcooks.com

 

Put the pan in the oven until the cheese just starts to melt then enjoy your Sautéed Chicken Caprese Style. Drizzle the balsamic mixture over them and garnish with the chopped basil leaves. This turned out really good! There were no leftovers.

Sauteed Chicken Caprese Style-9-poppopcooks.com

AND,,we scarfed down a nice bottle of Pinot Noir with this really good dish.

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Sauteed Chicken Caprese Style BigOven - Save recipe or add to grocery list Yum
Chicken filets sautéed in a balsamic glaze and topped with tomato slices, basil and fresh mozzarella slices.
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Cuisine Italian
Main Course Sunday Dinners
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Cuisine Italian
Main Course Sunday Dinners
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
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Instructions
  1. On a dishwasher safe cutting board cut the chicken breast(s) in half horizontally. Lay some plastic wrap over them and hammer them with the flat side of a meat mallet getting them as close to evenly thick as you can. It doesn't have to exact.
  2. Put a skillet on at medium high and eyeball a couple of tablespoons of EVOO. Set the oven at 350°F. Lightly sprinkle the filets with salt, pepper, red pepper flakes and dried basil. Cook the filets for about 3-5 minutes a side depending on the thickness. When they are firm to a poke or the juices are running clear or the temperature is 165°F on a meat thermometer they are ready. While the chicken is cooking cut up the tomatoes and garlic. Rinse off the basil leaves and pat them dry. Chop up a few of the basil leaves to be used a garnish on the finished product. Also, slice some fresh mozzarella cheese about 1/4" thick and 3 slices per filet.
  3. When the chicken is done remove the filets to a plate to catch the drippings. Put the garlic in the pan and mix with a wooden spoon scraping the bits off the bottom. As soon as the garlic is fragrant - about 1 minute - add the balsamic vinegar and the brown sugar. Mix it all together and when it comes to a boil put the filets, with the drippings, back in and turn them over in the balsamic glaze getting them coated.
  4. Add the tomatoes and basil leaves holding back 3 tomato slices per filet to go along with the mozzarella cheese topping. Mix it all together and when the basil leaves have wilted and the tomato slices have softened spoon it all on top of the filets.
  5. Arrange the cheese and tomato slices on the fillets. Lightly drizzle with a little bit of EVOO.
  6. Put the pan in the oven until the cheese just starts to melt then enjoy your Sautéed Chicken Caprese Style. Drizzle the balsamic mixture over them and garnish with the chopped basil leaves. This turned out really good! There were no leftovers.
    Sauteed Chicken Caprese Style-9-poppopcooks.com
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