You can make this pork tenderloin with Guinness glaze for St. Patrick’s Day or any day of the year. It’s a delicious dish for beer lovers. The Guinness glaze is sweet and savory, with a good hoppy bitterness added from reducing the Guinness to a thick syrup. The pork is tender and juicy. Served with a wedge of roasted cabbage and buttery parsley potatoes, this recipe is a fresh alternative to the old corned beef and cabbage.
Back in 2011, the USDA lowered the recommended safe cooking temperature of pork to 145 degrees instead of 160. This is important to know when cooking something as lean as a pork tenderloin. Over cooking produces a dry, chewy piece of pork—something I’m sure everyone has experienced. Cooked correctly, pork is juicy, pale pink and tender enough to cut with a fork.
If you love Guinness (or know someone who does) try cooking with it more often. It goes well in stews and soups, adding richness and color to the dish. With notes of coffee and chocolate, Guinness goes well in dessert recipes too. Don’t miss this recipe for Guinness chocolate cake with Bailey’s Irish Crème Anglaise or Guinness Ice Cream Floats.
Add the Guinness, apricot preserves, brown sugar and garlic to a small saucepan and bring to a simmer. Cook on low heat, stirring every few minutes, until the sauce is reduced to a thick syrup, about 20 minutes. It should coat the back of a spoon.
Heat oven to 425 degrees F/220 degrees C.
Trim any silver skin from tenderloins with a small sharp knife. Pat pork dry with paper towels. Season tenderloins well on all sides with salt and pepper.
Heat oil in a large skillet over medium heat until shimmering. Add pork and sear until browned on all sides, about 10-12 minutes.
Brush the tenderloin with the Guinness glaze and transfer the skillet to the oven. Cook pork 10-15 minutes, basting once. Remove from the oven when the internal temperature reaches 145 degrees (63C). Allow to rest 10 minutes before slicing. Serve the pork drizzled with more glaze.
This spicy Szechuan roasted okra recipe is super easy and perfect for spice lovers. I used a bottled Szechuan sauce you can find in any Asian grocery store isle and a sprinkling of crushed red peppers. You can leave the okra whole or slice them in half if you want more seasoning-to-okra ratio. They roast up beautiful and tender; even the larger ones that seem tough when boiled. As for the “slime” okra is famous for, you won’t even notice it when you roast them up. They are sweet and delicate and have a delicious okra flavor.
I was an okra lover before, but now, roasted okra is my new favorite snack. Okra has been available in my grocery store for the past month now, and I’ve been bringing a bunch home every week, trying new flavors and combinations.
So far, I made soy & garlic glazed okra. A Parmesan and garlic okra recipe will be posted soon. I can’t figure out which one is my favorite, but this recipe for spicy Szechuan okra was my husband’. He is not an okra fan, but he ate these like candy, so I must be doing something right! They make a great side dish or unique appetizer everyone will talk about. Enjoy!
Preheat oven to 400 degrees F/190 degrees C
Wash and dry okra. Cut off stems just above the line where the stem attaches to the body of the okra. Slice in half or leave whole.
Place the okra on a baking sheet and drizzle with oil and Szechuan sauce. Toss with your hands to coat. Place into the oven and roast for 20 minutes, turning once. (If roasting whole okra, you may need another 5 minutes). Remove from the oven when okra is lightly browned and tender.
Toss with crushed red pepper flakes and salt (optional) to taste.
Roasting vegetables has become my “thing”. It’s my go-to for cooking just about anything–like this Burrata cheese and roasted vegetable stack– because the flavors are so good. When you roast something, the flavors intensify because the liquid is released and flavors concentrate. Very little fuss is needed beyond a sprinkling of salt and pepper and a drizzle of good olive oil to bring out the best in any vegetable.
The opposite happens when you boil or steam a vegetable. Do it too long, and you end up with a waterlogged, bland and floppy excuse for a veggie on your plate. No wonder so many people don’t like to eat their vegetables.
Whether you love to eat your vegetables or not, this recipe will blow your mind. There’s the creamy-sweet taste of eggplant, mild zucchini and yellow squash, and an intense zing from the tomato, all combined with deliriously-buttery Burrata cheese. Combine that with a drizzle of 18-year-old Balsamic vinegar and I guarantee clean plates. It’s a Meatless Monday (or any day) recipe everyone will love. I served mine with a side of angle hair pasta tossed in extra virgin olive oil and some fresh herbs. It’s that simple.
It’s also a meal you will pay a good amount of money for in a good restaurant. Instead, you get to eat your roasted vegetable & Burrata cheese stack in your pajamas on the couch, while catching up on past episodes of Game of Thrones. The baby is sleeping and your husband leans over to kiss your cheek saying, “kiss the cook,” because that’s what he does every time you cook a good (or bad) meal. Who could ask for more?
More roasted vegetable recipes:
Try this Burrata appetizer recipe:
Preheat oven to 400 degrees F/190 degrees C
Slice the eggplant, yellow squash, zucchini into 1/2-inch discs, crosswise. Arrange in a single layer on a baking sheet. Drizzle with olive oil and season both sides with salt and pepper. Toss with your hands to coat.
Note: You may need to use two sheet pans to roast all of the vegetables depending on size. In that case, use more olive oil. The tomatoes release a lot of liquid, so it's best to cook them separately.
Place the vegetables in the oven to roast for 20 minutes, turning once during cooking. Remove the vegetables from the oven when they are lightly browned and tender. The tomatoes should be shrunken in size and collapsed. Plate them warm, or allow to cool to room temperature.
Stack the vegetables on serving plates, alternating each type so you have 2 slices of eggplant, 2 slices of zucchini, 2 slices of yellow squash, 1 tomato (or 4 cherry) and 1 green onion per plate.
Slice the Burrata in half and scoop onto the stack using a spoon. Drizzle the plate with balsamic vinegar.
Cauliflower has been called one of the trendiest vegetables of 2014. Epicurious magazine called it the vegetable of 2013, so I guess it’s having a good run of popularity. The only reason I know this is because I’m wrapped up in the great big food blogosphere and keep track of these things.
I can honestly say I eat more cauliflower now than I ever did (not to be trendy–I know how to cook it now). I eat it in soups, like this roasted cauliflower soup. Its great mashed or in curries too, but cauliflower is at its best simply roasted with a dusting of coarse salt and freshly ground pepper. I like cutting it in great big slabs before throwing it in the oven. It’s easy to do and so addicting, I’ve been guilty of eating it with my fingers while standing in the kitchen.
You can serve roasted cauliflower as an easy side dish with just about anything. It’s a great substitute for starchy potatoes and pairs well with both seafood and red meats. It also makes a great main dish, especially thick-cut and served as a “steak”. The nutty/sweet flavor it acquires from roasting is completely different than the tasteless, limply-steamed versions served up in restaurants around the country. If you passed on cauliflower before, this recipe will make you a believer.
Preheat oven to 400° F/ 190° C
Wash and dry the cauliflower head. Using a large knife, slice through the entire cauliflower to make 1-inch thick slices. The ends will crumble into florets, but you should get 2-4 intact slices. Lay the slices and florets on a sheet pan drizzled with olive oil.
Season to taste with salt, pepper and optional spices. Turn cauliflower to coat in oil, seasoning both sides.
Place into preheated oven and cook for 20-30 minutes, turning once. Remove from the oven when the cauliflower is browned and the stems are easily pierced with a fork.
Fennel is one of my all-time favorite vegetables. It’s delicious raw in salads, like this fennel and apple slaw. It’s also incredible when roasted. It’s a little sweet with the texture of cooked celery. Roasting brings out a nutty flavor along with the subtle anise flavor fennel is known for.
This easy roasted fennel side dish takes only a few minutes to prepare. It’s one of those recipes to bring out when you don’t have a lot of time, but you still want to get a healthy, home cooked meal on the table. I usually make roasted fennel when I’m cooking a chicken. The carrots, onion, celery, potatoes and fennel all go in the bottom of the roasting pan and I cook the chicken on top. Our family (and guests) all look forward to “roasted chicken day” because it’s such a delicious meal.
When I’m not roasting a chicken, I use this recipe to roast fennel on its own. I like how the large quarters look on the plate (plus it’s less work). A simple toss in good olive oil, a sprinkle of sea salt and pepper and you are done. When you use good ingredients, they don’t need a lot of preparation to taste amazing.
Preheat oven to 400° F/ 190° C
Remove the fennel stems and any damaged outer stalks. Quarter each fennel bulb lengthwise, keeping the core intact. Drizzle the fennel with olive oil, salt and pepper and toss to coat.
Arrange the fennel on a baking sheet and cook in the oven, turning once, until lightly brown and crisp on the edges, 45 minutes to an hour.
Taste for seasoning and top with grated Parmesan cheese (optional).
We love Chinese five spice around here. We love Cornish Hens, too. Together, they make everyone happy. I like to keep a pair of Cornish Hens in my freezer for a quick meal. In the past, I cooked them whole, but now I almost always cut them in half. They cook faster. The portion size is more reasonable, and you can get a juicier bird because it cooks evenly.
You can grill or bake this delicious recipe for Chinese five spice Cornish Hens. Marinate them ahead of time for the best flavor. I recommend at least 4 hours to overnight. Save the leftover marinade to make a flavorful, dark sauce to pour on top. With two birds, you get four nice servings. It’s a romantic dinner for two (with leftovers) or an impressive meal for six. I like to bring out this recipe when the in-laws are visiting because it’s easy, but looks like I’ve worked all day.
I like to pair Chinese five spice Cornish Hens with some brown rice or fried rice, and some simply cooked vegetables like sautéed mustard greens with garlic and sesame or zucchini sautéed with soy and garlic.
I have to mention the photos in this post. They aren’t up to my usual standards, so don’t be surprised if the pictures change the next time I cook this recipe. You see, I need to photograph all of my recipes in daylight if I want everything to look pretty. Sometimes that doesn’t happen…and I end up doing my best with a lamp and slow shutter speed.
Combine all ingredients in a large resealable plastic bag. Add the Cornish Hens and seal, turning and squeezing just a little so the marinade coats the hens well. Refrigerate for 4 hours or as long as overnight.
Preheat oven to 425° F/ 220° C (or heat grill)
Remove the hens from the marinade and pat dry. Pour the leftover marinade into a saucepan.
Sprinkle the hens with salt and freshly ground pepper.
Arrange hens, skin side up, in a roasting pan. Roast until browned and cooked through, about 30-40 minutes and internal temperature is 160 degrees (hens will continue to cook when removed from the oven). Remove from the oven and let rest for 10 minutes before serving.
While the hens are cooking, cook the marinade on low heat until it reduces into a thick syrup. It should coat the back of a spoon. Spoon the sauce over the hens before serving.