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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Chicken Pasta Primavera – Quick and Easy – 25 Minutes

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Chicken Pasta Primavera is a…..

…….Quick and Easy weeknight meal that you can put together with just about any vegetables that you have on hand.

Primavera translated from Italian means springtime but Pasta Primavera originated by an Italian chef in New York City in the 1970’s.

Enough history let’s get your Chicken Pasta Primavera going.

Put the chicken tenders in the microwave to thaw out while you cut up the vegetables. When I rooted around in the fridge I found some broccoli, asparagus, string beans, carrots, tomatoes, garlic, some mushrooms leftover from our last batch  of chicken marsala and some onions. But, literally, any vegetable or vegetables will work.

Put a large skillet or sauté pan on at medium high and swirl in some olive oil. While it’s heating up cut up the chicken tenders. When the pan is hot, put in the chicken and sprinkle it with some salt and pepper.

Put a pot of salted water on for your pasta and cook the pasta while you put together to Primavera part. If the pasta is al dente before the veggies are cooked just drain it and drizzle a little olive oil in. Stir it to get the pasta covered with the oil and put it on an idle back burner to keep warm while it waits its turn.

When the chicken has browned add all the veggies except the tomatoes and garlic. Stir it a few times as everything cooks.

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After about 3-4 minutes or when the veggies just start to get a little soft throw in the tomatoes and the garlic. Add the chicken broth or white wine, squeeze in the juice from a lemon and toss in the rind and stir it all together. When the liquid starts to simmer lower the heat to medium and simmer for a couple of minutes.

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Add the grated parmesan and stir it in to your Chicken Pasta Primavera then….

Chicken Pasta Primavera-3-poppopcooks.com-pasta primavera-pasta primavera recipe-chicken primavera-pasta primavera with chicken-Italian pasta recipes

…..serve it up!!

You just prepared  your Quick and Easy Chicken Pasta Primavera like a chef!!

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A chilled bottle of Pinot Grigio pairs up real good with Chicken Pasta Primavera.

 

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Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
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Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
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Rating: 0
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Instructions
  1. Put a large skillet or sauté pan on at medium high swirl in some olive oil. While it's heating up cut up the chicken tenders. When the pan is hot, put in the chicken and sprinkle it with some salt and pepper.
  2. Put a pot of salted water on for your pasta and cook the pasta while you put together to Primavera part. If the pasta is al dente before the veggies are cooked just drain it and drizzle a little olive oil in. Stir it to get the pasta covered with the oil and put it on an idle back burner to keep warm while it waits its turn.
  3. When the chicken has browned add all the veggies except the tomatoes and garlic. Stir it a few times as everything cooks. After about 3-4 minutes or when the veggies just start to get a little soft throw in the tomatoes and the garlic. Add the chicken broth or white wine, squeeze in the juice from a lemon and toss in the rind and stir it all together. When the liquid starts to simmer lower the heat to medium and simmer for a couple of minutes.
  4. Add the grated parmesan and stir it in to your Chicken Pasta Primavera then serve it up!!
    Chicken Pasta Primavera-8-poppopcooks.com-pasta primavera-pasta primavera recipe-chicken primavera-pasta primavera with chicken-Italian pasta recipes
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Quick Easy Chicken Bruschetta with Melted Mozzarella

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Have you ever wanted your supper to be light and healthy but also very delicious? This Chicken Bruschetta sure does qualify. It’s easy to put together and wow it’s good!

Set the oven at 400°F and put a skillet on at medium high. Eyeball enough olive oil to lightly coat the bottom of the pan. Salt and pepper the chicken tenders. and put them into the skillet. Cook them until the liquid runs clear or they are firm to a poke or they read 170°F on an instant read meat thermometer (about 3-4 minutes each side) and then put them in a dish to rest. When they have cooled off a little cut them in halve horizontally giving you a flat surface to pile the bruschetta on.

Chicken Bruschetta-4-poppopcooks.com

Speaking of the bruschetta while the chicken is cooking lets put it together. Core and seed the Roma tomatoes. Cut the halves into strips then crossways into 1/4″ pieces.

Chicken Bruschetta-poppopcooks.com

Chop up the garlic and the basil leaves. Put it all in bowl and add the extra virgin olive oil. Sprinkle a pinch of salt.

Chicken Bruschetta-2-poppopcooks.com

Stir it all together. Line a baking pan with aluminum foil and spray or coat it with olive oil. Lay the chicken out in the pan with the flat side up. Spread the bruschetta on the chicken. Don’t worry about some of the oil spreading around.

Chicken Bruschetta-5-poppopcooks.com

Chop up the mozzarella into small cubes and top the bruschetta with the mozzarella and some grated parmesan cheese. Also, there should be a little of the EVOO left in the bottom the bowl. Drizzle it on top.

Chicken Bruschetta-8-poppopcooks.com

Put it in the oven for about five minutes or just long enough for the cheese to begin to melt. You don’t want it to get too runny. Then enjoy your Chicken Bruschetta with Melted Mozzarella. Bon Appetito!

Chicken Bruchetta-12-poppopcooks.com

We had a nice Beaujolais with our Chicken Bruschetta and the combo was good,,real good. The pic includes a small loaf of Poppop’s easy homemade bread for dipping in the excess olive oil.

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grilled chicken tenders topped with bruschetta and melted mozzarella.
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Prep Time 10 minutes
Cook Time 15 minutes
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Instructions
  1. Set the oven at 400°F and put a skillet on at medium high. Eyeball enough olive oil to lightly coat the bottom of the pan. Salt and pepper the chicken tenders. and put them into the skillet. Cook them until the liquid runs clear or they are firm to a poke or they read 170°F on an instant read meat thermometer (about 3-4 minutes each side) and then put them in a dish to rest. When they have cooled off a little cut them in halve horizontally giving you a flat surface to pile the bruschetta on.
  2. Speaking of the bruschetta while the chicken is cooking lets put it together. Core and seed the Roma tomatoes. Cut the halves into strips then crossways into 1/4" pieces. Chop up the garlic and the basil leaves. Put it all in bowl and add the extra virgin olive oil. Sprinkle a pinch of salt.
  3. Stir it all together. Line a baking pan with aluminum foil and spray or coat it with olive oil. Lay the chicken out in the pan with the flat side up. Spread the bruschetta on the chicken. Don't worry about some of the oil spreading around.
  4. Chop up the mozzarella into small cubes and top the bruschetta with the mozzarella and some grated parmesan cheese. Also, there should be a little of the EVOO left in the bottom the bowl. Drizzle it on top.
  5. Put it in the oven for about five minutes or just long enough for the cheese to begin to melt. You don't want it to get too runny. Then enjoy your Chicken Bruschetta with Melted Mozzarella. Bon Appetito!
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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
Servings
Ingredients
Votes: 0
Rating: 0
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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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