![]() The next time pork tenderloin goes on sale in your area, do what I do and stock up. We are huge fans of the very versatile pork tenderloin. Pork Tenderloin can be found in the meat department of any grocery store, located by the pork roasts etc. If you don’t have any Greek seasoning, simply omit it. More specifically, Cavender’s Greek Seasoning.Ĭavender’s is a really nice blend of spices that I enjoy using on many different things. The recipe calls for using a fairly new to me seasoning blend called Greek seasoning. Another “tenderloin” I need to start using more of. Follow the recipe as if you were using chicken or even a turkey tenderloin. Slice the tenderloin (across the grain) into bite-size chunks. Remove any fat from the pork tenderloin and remove the silvery skin. For this recipe you don’t need a lot of barbecue sauce, alittle goes a long way.Īs I mentioned, I also made this exact same recipe using a 2 lb. For this recipe I happened to have an already opened bottle of Sweet Baby Rays Honey Barbecue Sauce, so I went with that. Whenever I go to a festival, farmers market or to a gourmet specialty shop for the first time, I always come home with a jar of jam or jelly, a bottle of barbecue sauce and a jar of flavored honey and/or jar of mustard. Like jams, jellies, mustard, and honey, I’m a sucker for barbecue sauce. Personally, I like to use a purchased barbecue sauce. You can simply make your own barbecue sauce too. Other options would be to use a chicken tenderloin or turkey tenderloin.Īs far as the barbecue sauce goes, feel free to use any brand of sauce you like. If you prefer, thighs can be substituted for the breasts but I find it hard to cut thighs in nice size nuggets. The serving size will depend on what sides are served with your meal or how hungry everyone is…whichever comes first. Once the breasts are cut into nuggets, you should have enough to feed 2 to 4 servings. (You know the kind ladies, the kind of breasts we all wish we had ) Go to the actual “meat department,” the section where they sell meat and buy some nice, firm, plump breasts. Don’t buy those scrawny, frozen, ice crystalline things in your grocers freezer section. Both were equally delicious!įor this recipe I used two boneless, skinless chicken breasts that I cut into “nuggets.” Try to find two rather large or nice size breasts. Instead of using boneless, skinless chicken breast, I substituted pork tenderloin. In fact, this recipe turned out so well that I made it again the following night. This next recipe came out of the necessity to eat and to not heat up my kitchen any further than it all ready is. Oh no, I go in the opposite direction and head on up to Canada □□ to visit my Canadian friend Cindy.įall is my favorite time of year, with its cooler temperatures and yummy comfort foods. When I plan a vacation, it’s certainly not to a sandy beach, on a tropical island. I guess that’s why I live in Wisconsin! I prefer cooler temps., accompanied by a slight northern breeze. Honestly, I’m not a fan of summer or I should say, humid weather. Actually, if one more person says to me, “I love hot and humid weather!” I might have to revert too violence. In my opinion, this has been an exceptionally humid and muggy summer. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |