Outta Sight Mac and Cheese and Grilled Pork Tenderloin Dinner

I think I one-upped Martha Stewart here. You know I love ya Martha, but I just had to. The Mac and Cheese comes from her Cooking School book. Which if you really want to improve your cooking skills, I highly recommend. I added a generous helping of panko top the top ans well as bacon that I cooked and chopped. But what makes this a dish-o-awesomeness are the roasted, seeded, chopped jalapenos I mixed in with the pasta before topping. Heart-attack!


Roasted Portobello: drizzle in olive oil, season with salt and pepper, top with fresh mozzarella and bake on 350 until cheese bubbles, about 10-15 minutes.

Watercress with Roasted tomato dressing, toasted pecans and goat cheese: Recipe. I toasted my pecans (about 3-4 tbsp) on 350 for about 10 minutes and let them cool. I also diverged from the recipe by using small, halved tomatoes that I had on hand.

The pork tenderloin was marinated with rosemary, salt, pepper and olive oil. You should really marinated it for at least two hours in the fridge. And then I ruined it on the grill by cooking it too long. Don't be like me, cook it to 155 and let it stand covered for about 10 minutes. Pork cooking guidelines have changed, and pork can be served slightly pink in the middle. I was grilling in the dark so I have somewhat of an excuse.

Carnitas and Rice

This is a pretty simple recipe that I make in the crockpot:

3 lbs pork loin
1 can diced green chiles
1 can fire roasted tomatoes (with or without green chiles)
1 small onion diced
2 cloves of garlic minced
2 tbsp chopped cilantro
1tsp oregano
1-2 tbsp cumin
1 tsp chile powder

Put it all in the crock pot and shred the meat when it is good and tender. If you really don't know how to use a crock pot and cannot figure out how to make this recipe, leave a comment below so we can all laugh at you. Sometimes I serve this with homemade tortillas (that I make with lard! that I save) but this time I served it with Acapulco's Rice, to which I made a few adjustments, such as cilantro instead of parsley. Thanks for the recipe Dad, but I think you made it better. I think Dad added a chipotle chile and some green onions to the rice and I will definitely do that next time, even if he didn't because it just sounds good. The recipe also needs more time and about 1/4 to 1/2 cup more liquid, if you are using brown rice.

Anyways, I served this with shredded cheese and sour cream. If I had thought about it, I may have garnished with green onion or a bit more cilantro.

Greek Pork Tenderloin

The Marinade Ingredients



Mix it up

Don't forget some wine for you

Served with green beans and baby potatoes

Ingredients:

• pork tenderloin, I buy the 2 packs at the wholesale club


• 1 cup white wine, I usually buy Pinot Grigio, but even cheap cooking wine tastes great, just omit salt if you use it


• 1/2 cup olive oil


• 4-5 cloves garlic, smashed


• 1/4 tsp oregano


• 1 small lemon juiced


• 2 bay leaves


• pinch of sea salt


• pepper

Directions:

1. Mix everything in a big bowl, marinade tenderloin overnight, or at least 5-6 hours in fridge


2. Cook on 325, for 45 -65 minutes or until thermometer reaches 155 or juices run clear, pork can be slightly pink in the middle, according to the new guidelines


3. serve with your favorite sides

Note: this is also the marinade for pork souvlaki that I use, but I do not have use of a grill this week

Greek Pork Tenderloin

The Marinade Ingredients



Mix it up

Don't forget some wine for you

Served with green beans and baby potatoes

Ingredients:

• pork tenderloin, I buy the 2 packs at the wholesale club


• 1 cup white wine, I usually buy Pinot Grigio, but even cheap cooking wine tastes great, just omit salt if you use it


• 1/2 cup olive oil


• 4-5 cloves garlic, smashed


• 1/4 tsp oregano


• 1 small lemon juiced


• 2 bay leaves


• pinch of sea salt


• pepper

Directions:

1. Mix everything in a big bowl, marinade tenderloin overnight, or at least 5-6 hours in fridge


2. Cook on 325, for 45 -65 minutes or until thermometer reaches 155 or juices run clear, pork can be slightly pink in the middle, according to the new guidelines


3. serve with your favorite sides

Note: this is also the marinade for pork souvlaki that I use, but I do not have use of a grill this week