Pork Tenderloin Fried Rice – 20 Minutes – Quick and Easy

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Pork Tenderloin Fried Rice

Gammy likes pork tenderloin so, duh, yeah I make it for her lotsa different ways. After all she is kinda special.

How ’bout this!? She gave me some decadent chocolate truffles for my birthday! Oh Yeah, She’s a keeper.

We hadn’t ever had pork tenderloin like this before and, WOW!, it turned out great.

You could make this a one pot meal and cook the rice right in the sauté pan or skillet and drain the liquid off, push the rice to the side of the pan then sear the pork tenderloin. Or….

…..you could have the rice cooking in a separate pot while you get the pork tenderloin and the veggies doing their thing. Or….

……you could use some of that cooked rice that you have in the freezer like I suggested in my Ten Tips for quick and easy meals. Tonight I had some in the freezer so things turned out to be especially quick and easy.

Put a large skillet or sauté pan on at medium high and swirl in just enough olive oil to cover the bottom. Let’s chop up the onion, slice the pork tenderloin and put them in the pan.

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Add some salt and pepper and stir a few times as it all cooks.

While it’s cooking core and seed the tomatoes then chop them up.  Like we did for this bruschetta recipe.

 When the onion is translucent and the pork tenderloin pieces have browned – about 6-7 minutes – put in the peas, tomatoes and the cooked rice.

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Optional at this point you could whisk an egg and drizzle it in as you stir things up. And/or drizzle some soy sauce in as you stir.

I didn’t, I just flew with it like this and it turned out fine,,,,no,,it turned out WAY better than just fine.

When the peas and the tomatoes have warmed up – don’t let them cook too much and get soggy – serve up your pork tenderloin fried rice.

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It was real good and real easy!

 

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Pork tenderloin slices, veggies and rice all in one sauté pan.
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Prep Time 10 minutes
Cook Time 10 minutes
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Prep Time 10 minutes
Cook Time 10 minutes
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Instructions
  1. Put a large skillet or sauté pan on at medium high and swirl in just enough olive oil to cover the bottom. Let's chop up the onion, slice the pork tenderloin and put them in the pan. Add some salt and pepper and stir a few times as it all cooks.
  2. While it's cooking core and seed the tomatoes then chop them up. When the onion is translucent and the pork tenderloin pieces have browned - about 6-7 minutes - put in the peas, tomatoes and the cooked rice.
  3. When the peas and the tomatoes have warmed up - don't let them cook too much and get soggy - serve up your pork tenderloin fried rice.
    pork tenderloin fried rice-3-poppopcooks.com-pork tenderloin-fried rice-stir fry-recipe for fried rice-easy fried rice-pork fried rice-special fried rice-rice recipes-fried rice recipe-chinese food
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Shrimp Risotto with Spinach

Risotto with Shrimp and Spinach-7-poppopcooks.com

You google Risotto and you come up with tons of different ways to prepare this traditional Italian dish. If you want an uncomplicated, all in one pot, quick and easy meal, this Shrimp Risotto with Spinach recipe can be it. You can give it lots of variations and ingredient substitutions like leftover rotisserie chicken and broccoli florets. The list goes on and on to include anything you might have on hand.

It’s easy. Chop up the onion. Put a saucepan on at medium high and add the olive oil then the onion, salt and pepper. Stir up the onions a few times as they cook and when they start to get translucent add the rice. Stir it up to get the rice all coated with the oil. Put in the wine and take a few sips yourself. You deserve it. Mix it all up and when the wine comes to a simmer lower the heat enough to just maintain a fast simmer. Stir it a few times as the wine reduces until the surface of the wine is even with the top of the rice.

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Add about half of the broth and stir pretty regularly. When the broth has reduced and the rice has absorbed it to the point that the surface of the broth is even with the top of the rice add half of the remaining broth. Repeat the routine then nibble a few grains to see if it needs to cook a little more. If so add the remaining broth and do it again. If you run out of broth and the rice isn’t done a little hot tap water will be okay to finish with. When the rice is soft on the outside but chewy on the inside add the shrimp and the spinach.

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Stir it a few times as the shrimp cooks and the spinach wilts. When the shrimp is opaque add the grated parmesan and mix it in. Spoon your Shrimp Risotto with Spinach into warm bowls. Top with some grated parmesan cheese and enjoy the rest of that white wine.

Shrimp Risotto-Spinach-7-poppopcooks.com

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A real good meal done all in one pot.
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Prep Time 5 minutes
Cook Time 15 minutes
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Prep Time 5 minutes
Cook Time 15 minutes
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Instructions
  1. It's easy. Chop up the onion. Put a saucepan on at medium high and add the olive oil then the onion, salt and pepper. Stir up the onions a few times as they cook and when they start to get translucent add the rice. Stir it up to get the rice all coated with the oil. Put in the wine and take a few sips yourself. You deserve it. Mix it all up and when the wine comes to a simmer lower the heat enough to just maintain a fast simmer. Stir it a few times as the wine reduces until the surface of the wine is even with the top of the rice.
  2. Add about half of the broth and stir pretty regularly. When the broth has reduced and the rice has absorbed it to the point that the surface of the broth is even with the top of the rice add half of the remaining broth. Repeat the routine then nibble a few grains to see if it needs to cook a little more. If so add the remaining broth and do it again. If you run out of broth and the rice isn't done a little hot tap water will be okay to finish with. When the rice is soft on the outside but chewy on the inside add the shrimp and the spinach.
  3. Stir it a few times as the shrimp cooks and the spinach wilts. When the shrimp is opaque add the grated parmesan and mix it in. Spoon your Shrimp Risotto with Spinach into warm bowls. Top with some grated parmesan cheese and enjoy the rest of that white wine.
    Risotto with Shrimp and Spinach-7-poppopcooks.com
Recipe Notes

A suggestion; the hotter the broth is the faster the risotto will get done. Some cooks have it simmering in a pot next to the risotto.

Also,,if you like the idea of dipping bread into the extra liquid just have a little extra left in the finished product. You are better off with a little too much liquid than too little. It helps avoid the rice sticking to the bottom of the pot and having your risotto turn out too sticky.

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Turkey and Gravy for the Holidays

Turkey and Gravy for the Holidays poppopcooks.com

This is a Turkey and Gravy for the Holidays is a follow up to Turkey Dressing Poppop’s way just so you will have some gravy to serve with your Turkey and Dressing. Our family and friends really like our Turkey, dressing and gravy done this way.

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Course Main Dish
Cuisine Pop pop's Stuff
Prep Time 10 minutes
Cook Time 3-4 hours
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Course Main Dish
Cuisine Pop pop's Stuff
Prep Time 10 minutes
Cook Time 3-4 hours
Servings
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Instructions
  1. Thaw the turkey. If we buy a frozen one we leave in the fridge, not the freezer, for a few days. Pre heat the oven to 375°F. Remove the neck and giblets. Rinse it inside and out. Put it in a pan big enough to hold it. Yeah, I really just said that. Cut the lemon into 4 pieces and mash the garlic cloves without removing the skin then put the lemon and garlic inside the bird. Generously sprinkle the turkey with salt and black pepper. Spread the chopped carrots, celery and onions (aka Mirepoix) in the pan all around the turkey. Add the 2 cups of water. Cover it with aluminum foil folding the foil around the edges of the roasting pan. Put it in the oven. At 375°F a 12 to 14 lb. turkey is going to take 3 1/2-4 hours. After 2 1/2 hours remove the foil and continue the roasting. When a meat thermometer inserted into the thickest part of the thigh but not touching the bone reads 165°F it's done! Take it out of the oven and move the turkey to another pan or a casserole dish to let it settle down before carving it.
  2. Now put the pan that you roasted the bird in on a large burner on the stove. Add the chicken broth and heat it up to a fast simmer. Whisk the flour or cornstarch into about a cup of water. Slowly and in small batches whisk the mixture into the gravy. The corn starch will thicken almost immediately so so if you opt for cornstarch (gluten free) be extra careful to thoroughly whisk it into all the gravy between each addition of the mixture. When the gravy is as thick as YOU want it add salt and pepper to taste if necessary and serve in a gravy boat.
  3. Carve the turkey and put it into a casserole dish for serving. If it's too early just put the dish with the turkey in the oven at about 225-°250F with a damp dish towel over it and it will be ready to go when it is serving time.
  4. Don't worry about leaving the veggies in the gravy. They make a nice garnish for the turkey and the dressing. Our gang really likes this and yours will too.
    Turkey and Gravy for the Holidays poppopcooks.com
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Sautéed Peas and Onions

Sautéed Peas and Onions poppopcooks.com

Sautéed Peas and Onions are super simple to make and you can have it a lot of different ways. When you make this make a lot of it and put the leftover in a zip lock in the freezer. You can have it with Chicken Fried Rice or mixed in with Spaghetti or Tortellini or rice like this recipe or just all by itself as real good veggie side dish.

Sautéed Peas and Onions poppopcooks.com

First chop up the onions. Put a frying pan big enough to handle the whole shebang on at medium and add 3 Tbsp. extra virgin olive oil. add 1/2 tsp. salt and 1/4 Tsp. black pepper.

Sautéed Peas and Onions poppopcooks.com

When the onions get translucent add the frozen peas and the leftover rice from the freezer. Push the peas and the onions aside and let the rice thaw in the middle. If you are using rice that is not frozen just go with it.

Sautéed Peas and Onions poppopcooks.com

Toss it all together and when the peas and rice are as warm to the touch as you want them,,

Sautéed Peas and Onions poppopcooks.com

serve it up! There is your carbs and veggies all in one shot and it’s gluten free.

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Prep Time 8 minutes
Cook Time 15 minutes
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Prep Time 8 minutes
Cook Time 15 minutes
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Instructions
  1. First chop up the onions. Put a frying pan big enough to handle the whole shebang on at medium and add 3 Tbsp. extra virgin olive oil. add 1/2 tsp. salt and 1/4 Tsp. black pepper.
  2. When the onions get translucent add the frozen peas and the leftover rice from the freezer. Push the peas and the onions aside and let the rice thaw in the middle. If you are using rice that is not frozen just go with it.
  3. Toss it all together and when the peas and rice are as warm to the touch as you want them,,,serve it up! There are your carbs and veggies all in one shot and it's gluten free.
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