Delicious seared pork loin stuffed with asparagus and cheese
Pork Tenderloin with Ancho Chili Sauce, Asparagus, and Homestyle Mashed Potatos
How to make a meal of Pork tenderloin with ancho chili sauce, asparagus, and home style mashed potato's.
Stuffed Pork Tenderloin with Phyllo Dough Asparagus
The Don shows you his favorite way to prepare Stuffed Pork Tenderloin with Phyllo Dough Asparagus. It's delicious, you're gonna LOVE it!
Pork tenderloin wrapped in bacon on creamy polenta with asparagus vegetables | ASMR
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For our 18th video we have a pork tenderloin wrapped in bacon, served with creamy polenta and asparagus vegetables!
We hope your mouth is watering and you get inspiration to cook!
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Homemade Pork Loin with Asparagus
Homemade Pork Loin with Asparagus
The Spice City recipe for juicy pork loin with asparagus.
Ingredients:
pork loin
pepper
soy sauce
balsamic vinegar
paprika
garlic powder
fresh rosemary
fresh thyme
mustard
olive oil
asparagus
salt
vegetable oil
Recipe: Marinate the pork loin with olive oil, soy sauce, balsamic vinegar, pepper, paprika, garlic powder, fresh rosemary and thyme and mustard for about 20 minutes. Fry the meat on one side, turn it on the other side, pour the marinade over it and simmer untill it's done. Saute the asparagus with a little bit of vegetable oil and salt. Good appetite!
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Grilled Asparagus - 2 Easy Recipes with Parmesan Cream Sauce
Used in this video: Mesquite Seasoning available here:
Related video: Get better flavor from your gas grill:
Grilled Asparagus
1 bunch asparagus
Olive oil
Mesquite seasoning (or seasoning of your choice)
-Trim the ends off the asparagus and place in a bowl. Generously pour on the olive oil and toss to coat. Sprinkle on the seasoning and toss again to coat evenly.
-Cover and place in the icebox for 2 hours.
-Before grilling, remove from the icebox at least 40 minutes to allow the asparagus to warm.
-Be sure the grill is clean, greased and hot. Place the asparagus on the grill, close the lid and grill until tender. Roll the asparagus around frequently to get an even char.
Parmesan Cream Sauce
4 tablespoon unsalted butter
¾ cup heavy cream
Sea salt, to taste
Coarse ground black pepper, to taste
1 egg
Juice of 1/2 lemon
3 - 4 tablespoons tablespoons of grated parmesan cheese
-Melt the butter and stir in the cream. Whisking constantly. Season to taste.
-In a small bowl, whisk the egg until smooth and then stir lemon juice slowly.
-Immediately bring the butter and cream back to a simmer and slowly add egg mixture, whisking constantly until it thickens just slightly.
-Whisk in cheese.
-Pour over Asparagus and serve.
Veggies in Tinfoil
I head of broccoli, cut into bite-sized pieces
½ bundle of asparagus
5 small red potatoes, cut into bite-sized pieces
Olive oil or Avocado OIl
Red River Ranch Mesquite Seasoning or seasoning of your choice
6 tablespoons butter, cut in pieces
4 slices bacon, cut into 2 inch pieces
-In a large bowl, drizzle the broccoli, asparagus and potatoes well with the oil and toss to coat.
-Season with the mesquite, to taste. It's recommended to let set covered in the icebox for 2 hours before grilling. Let warm before grilling.
-Preheat the grill to hot. Tear off a large section of heavy tin foil and place half the bacon on the bottom, then layer veggies on top. Finish with the remaining bacon. Place the butter on top.
-Wrap tightly with tin foil and place on the hot grill. Shut the lid for about 5 minutes, flip and cook for an additional 5 minutes
-Open the tinfoil up to allow the smoke flavor to absorb, close the lid and cook for an additional 3 to 5 minutes or until the veggies are fork tender.
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking