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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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
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Rating: 0
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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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Shrimp Sautéed in Red Wine with Sun Dried Tomatoes

Shrimp Sauteed in sun dried tomatoes red wine sauce poppopcooks.com

Shrimp Sautéed in Red Wine with Sun Dried Tomatoes was an experiment and a twist from some of our usual Sautéed Shrimp ingredients, but, it turned out great and we’re going to make it a regular. BTW it is very easy.

 

Thaw the shrimp if neccessary. Zest a whole lemon then cut the zested lemon in half. Peel and devein the shrimp and put them in a bowl with the juice from half of the lemon. If you’re pressed for time it’s pretty easy to multi-task the shrimp business while you get the sauté stuff going. Put a pan on at just above medium heat and add the oil from the sun dried tomatoes and the butter.  Chop up the garlic and the sun dried tomatoes. Put the garlic, tomatoes and the lemon zest in the pan. 

 

Shrimp Sauteed in sun dried tomatoes red wine sauce1

 

As soon as the garlic starts to sizzle add the wine, salt, black pepper and the red pepper flakes. Squeeze in the juice from the other half of the lemon and put the rinds in also. Let it come up to a simmer and reduce a little.

Shrimp Sauteed in sun dried tomatoes red wine sauce2 poppopcooks.com

 

Add the shrimp and sauté until they are opaque, stirring them a few times in the sauce as they cook.

Shrimp Sauteed in sun dried tomatoes red wine sauce3 poppopcooks.com

 

Bon appetit! Enjoy it with your pasta du jour. We had some Spaghetti aglio e olio and 

Shrimp Sauteed in sun dried tomatoes red wine sauce poppopcooks.com

a small loaf of bastone made from Poppop’s easy homemade bread and of course a bottle of chianti to help things along.

Shrimp Sautéed in Red Wine with Sun Dried Tomatoes4

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Course Main Dish
Cuisine Pop pop's Stuff
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main Dish
Cuisine Pop pop's Stuff
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
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Rating: 0
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Instructions
  1. Thaw the shrimp if neccessary. Zest a whole lemon then cut the zested lemon in half. Peel and devein the shrimp and put them in a bowl with the juice from half of the lemon. If you're pressed for time it's pretty easy to multi-task the shrimp business while you get the sauté stuff going. Put a pan on at just above medium heat and add the oil from the sun dried tomatoes and the butter. Chop up the garlic and the sun dried tomatoes. Put the garlic, tomatoes and the lemon zest in the pan.
  2. As soon as the garlic starts to sizzle add the wine, salt, black pepper and the red pepper flakes. Squeeze in the juice from the other half of the lemon and put the rinds in also. Let it come up to a simmer and reduce a little. Add the shrimp and sauté until they are opaque, stirring them a few times in the sauce as they cook.
  3. Bon appetit! Enjoy it with your pasta du jour. We had some Spaghetti aglio e olio and
    Shrimp Sauteed in sun dried tomatoes red wine sauce poppopcooks.com
  4. a small loaf of bastone made from Poppop's easy homemade bread and of course a bottle of chianti to help things along.
    Shrimp Sautéed in Red Wine with Sun Dried Tomatoes4
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Chicken Peperonata

Chicken Peperonata poppopcooks.com

Peperonata is an old Italian recipe that can be used so many different ways. From simply a side dish or a topping for bruschetta or as a topping for meat like today’s Chicken Peperonata.  It’s easy and it’s good. I’ll bet it winds up in your repertoire of go to recipes.

 

Chicken Peperonata1 poppopcooks.com

Put pan on at medium high and add a couple of swirls of olive oil. Season the chicken filets with salt and pepper. Cook the chicken about 2-3 minutes a side until they are browned and getting firm to the touch. They don’t have to be completely cooked because they are going to finish cooking in the Peperonata. Now you will need to multi task a little and start to prep the veggies as the chicken is cooking. Cut the pepper into quarters lengthwise and remove the stems, seeds and all of the white membranes. Cut it into strips about 1/2 inch wide. The chicken should be done so remove it to a plate that will catch the drippings. Reduce the heat to medium low and let the pan cool off as you cut up the onion into strips about 1/4 inch wide. Add the red pepper and toss it to get it all covered with the oil. lightly sprinkle a small pinch each of salt and black pepper.

 

Chicken Peperonata2 poppopcooks.com

You’re going to let the pepper cook slow and by itself for about 8-10 minutes tossing often. You don’t want it to brown at all, just to cook and get soft. While the peppers are cooking chop up 3 cloves of garlic. When the peppers have softened add the onion and cook until they get translucent. Then make a bare spot in the middle and add the garlic. Let it cook until it just starts to get a little golden on the edges. Add the rosemary or whatever herb you want to use. Oregano or sage or basil or parsley all go good. And they don’t have to be fresh herbs. If all you have is dried that will work, just use about half as much dried as fresh.

 

Chicken Peperonata3 poppopcooks.com

Add the tomato sauce and the red wine. Turn the heat up to medium and let it simmer and reduce by about a third. About 4-6 minutes.
Chicken Peperonata5 poppopcooks.com

Put the chicken and the drippings back in the pan and turn the filets  over to give them  a good bath in the Peperonata. Cook it for another 3-4 minutes stirring a few times.

 

Chicken Peperonata poppopcooks.com

Serve it up! With some pasta or polenta or gnocchi or whatever YOU want. Oh, don’t forget the wine! Chianti or any good red goes great with your Chicken Peperonata. Some of  Poppop’s easy homemade bread, hot out of the oven,  is real good too.

 

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Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
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Instructions
  1. Put pan on at medium high and add a couple of swirls of olive oil. Season the chicken filets with salt and pepper. Cook the chicken about 2-3 minutes a side until they are browned and getting firm to the touch. They don't have to be completely cooked because they are going to finish cooking in the Peperonata. Now you will need to multi task a little and start to prep the veggies as the chicken is cooking. Cut the pepper into quarters lengthwise and remove the stems, seeds and all of the white membranes. Cut it into strips about 1/2 inch wide. The chicken should be done so remove it to a plate that will catch the drippings. Reduce the heat to medium low and let the pan cool off as you cut up the onion into strips about 1/4 inch wide. Add the red pepper and toss it to get it all covered with the oil. lightly sprinkle a small pinch each of salt and black pepper.
  2. You're going to let the pepper cook slow and by itself for about 8-10 minutes tossing often. You don't want it to brown at all, just to cook and get soft. While the peppers are cooking chop up 3 cloves of garlic. When the peppers have softened add the onion and cook until they get translucent. Then make a bare spot in the middle and add the garlic. Let it cook until it just starts to get a little golden on the edges. Add the rosemary or whatever herb you want to use. Oregano or sage or basil or parsley all go good. And they don't have to be fresh herbs. If all you have is dried that will work. Just use about half as much dried as fresh.
  3. Add the tomato sauce and the red wine. Turn the heat up to medium and let it simmer and reduce by about a third. About 4-6 minutes. Put the chicken and the drippings back in the pan and turn the filets over to give them a good bath in the Peperonata. Cook it for another 3-4 minutes stirring a few times.
  4. Serve it up! With some pasta or polenta or gnocchi or whatever YOU want. Oh, don't forget the wine! Chianti or any good red goes great with your Chicken Peperonata. Some of Poppop's easy homemade bread, hot out of the oven, is real good too.
    Chicken Peperonata poppopcooks.com
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