Pork Tenderloin with Mustard Cream Sauce (quick pork fillet recipe)
Here's one of those gold nugget recipes that proves you can make something really incredible with very few ingredients! It's a Pork Tenderloin with a Mustard Cream Sauce that tastes way more sophisticated than the 3 ingredients it calls for.
This sauce really is excellent for pork fillets - elegant enough for company, but quick enough for dinner tonight!
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Quick & Easy Garlic Butter Pork Chops Recipe
Quick & Easy Garlic Butter Pork Chops Recipe
4 pork chops
1 tablespoon minced garlic
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 tablespoon creole seasoning
1 teaspoon Italian seasoning
1 teaspoon melted butter
1 tablespoon olive oil
3 tablespoon unsalted butter
2 tablespoons parsley
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How to make The BEST Mexican Chile Verde Pork Stew
Hello & welcome to the Views Kitchen, On today's recipe, we’ll be showing you how to prepare and Easy Chile Verde pork stew. Please take the time to look at the list of ingredients and extra tips below, thank you for subscribing and liking our show As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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Cook time: 30 to 35 minutes
Ingredients
1/2 Tbsp oil
1.5 pounds pork butt, cubed
1/2 white or yellow onion, chopped
3 garlic cloves, minced- (I used 6 : )
3 Tbsp Ap Flour
1 1/2 tsp salt (Himalayan)
1 tsp ground cumin
1 tsp black pepper
1 heaping tsp Mexican oregano
4 cups chicken broth
6 Roasted Anaheim peppers ( save and cube 2 for the stew, 4 for the sauce)
1 can hatch chili
2 small jalapeños
small bunch cilantro
For added flavor- add 1/2 Tbsp chicken bouillon (natural knorr chicken bouillon)
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Pan-seared, Curried Porkchops with toasted pepitas and cilantro
The spicy green curry sauce is balanced perfectly with warm baked acorn squash drizzled with fresh lime juice and cilantro, and topped with crispy pepitas (shelled pumpkin seeds) on top of a beautiful thick-cut pan seared porkchop. Truly an amazing dish. One of our favorites.
Grilled Mexican Corn with Chile Lime Sauce
Grilled Mexican Corn with Chile Lime Sauce!
Thank y’all for stopping by! We’re rolling out a fiesta of flavor in this dish- grilled corn is good but when you can put on a special sauce it will just enhance the natural flavor of the corn.
Enjoy the video and leave questions or comments below.
Chile Lime Sauce
3 tablespoons sour cream
3 tablespoons mayonnaise
½ teaspoon chile powder
½ teaspoon garlic powder
½ teaspoon cumin
¼ teaspoon ancho chile powder
1 tablespoon lime juice, to taste
2 tablespoons grated Parmesan, plus more for sprinkling
Mix all the ingredients together in a small bowl. Spread generously over the grilled corn. Sprinkle with additional Parmesan cheese and serve immediately.
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Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron
Mexican Style Pork and Squash Recipe | Calabacitas Con Puerco | Simply Mama Cooks
Welcome to Simply Mamá YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food.
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⭐️YELLOW RICE RECIPE
⭐️RED CORN TORTILLAS
⭐️PICADILLO RECIPE
INGREDIENTS
2 1/2 lbs (1.13 kg) cubed boneless pork loin or pork shoulder meat
*seasoning mix for meat*
1 tsp (5 g) salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp ground cumin
1/4 tsp black pepper
1 medium onion chopped (140 g)
3 cloves of garlic minced (18 g)
1/2 tsp salt (2.5 g) *add during sauté of onion and corn*
1/2 tsp Mexican oregano
kernels from 2 ears of fresh sweet corn (295 g)
*you can substitute with canned or frozen corn*
2/3 cup (190 g) crushed tomato
1 1/2 cup (350 mL) low sodium chicken broth
4 medium Mexican squash (860 g) chopped or sliced 1/2 inch thick
*you can substitute with zucchini*
1 large jalapeño (optional)
a bunch of fresh cilantro (optional)
*I used a 6 quart pot with a lid
INSTRUCTIONS
- In a small bowl mix salt, pepper, ground cumin, onion powder and garlic powder
- Season cubed pork meat with seasoning mixture and combine well
- In a preheated pot, over a medium high heat, add 2 to 3 Tbsp oil and brown half of your meat for 10 minutes
- Remove cooked meat, repeat the process to brown the other half of the meat
- Remove all browned and cooked meat from the pot, place in a bowl and set to the side
- In the same pot, lower the heat to a medium to medium low heat, add a little oil if needed, add chopped onions, a pinch of salt and sauté until onions are softened
- Now add garlic, fresh corn, another pinch of salt, Mexican oregano, jalapeño and continue to sauté for another minute
- Now add low sodium chicken broth, removing and mixing any fond at the bottom of the pot
- Add crushed tomato and combine
- Now add cooked pork meat and sliced or chopped squash
- Combine well
- Add a small bunch of fresh cilantro on top
- Bring everything to a simmer, cover with a lid and lower the heat
- Cook and simmer for 20 to 25 minutes
- This recipe serves 6 to 8 servings
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