Grilled Pork Tenderloin

Yesterday, I bought a pre-marinated Pork Tenderloin. I ordered the Garlic and Herb, but came home with the Garlic and Cracked Pepper. Wow! Spicy for me, but a wonderful product! I grilled it on medium high for about 12 minutes on both sides. It was juicy, delicious and perfectly cooked! It is an easy product to prepare. Just open the vacuum sealed package and put it on a preheated grill. Done! I tented it after removing from the grill and let it rest for a few minutes. 

If you have a tenderloin and need a marinade recipe, follow this one and marinate for a few hours or overnight.

1/4 cup oil
2 tablespoons lemon juice
3 garlic cloves, minced
2 teaspoons minced onion
1/2 teaspoon Kosher Salt 
1/4 teaspoon Cracked Black Pepper

Put the tenderloin dry with paper towels. Combine the lemon juice, oil, garlic, onion, salt and pepper in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloin and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours or overnight is best.

Preheat grill on medium high. Remove tenderloin from marinade and place it in the center of the grill. (protected from flare ups) Grill it on medium high for about 10 minutes on both sides. Tent it after removing from the grill and let it rest for a few minutes before carving. 

 Farm Fresh Corn on the side!

... and home grown tomatoes!

Southern Whole Hog Bar-B-Que & Rice and Hash

The Elliott family always has a big BBQ for big occasions around the holidays. Years back they were held at "The Cabin", way back in the swamp behind my parent's and Grandparent's homes. Oh, the memories that it all brings back. The men would get together early in the morning and BBQ a whole hog over live coals.  

That's what we call a "Pig Pickin"!

Whole Hog BBQ

 The "good" meat under the ribs!

When I was growing up we had hog head hash. It is made with the head, heart, and the liver... no part of the hog was wasted. Now, I use Boston Butts. (which is a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone)

In pre-revolutionary New England and into the American Revolutionary War, some pork cuts (not those highly valued, or "high on the hog," like loin and ham) were packed into casks or barrels (also known as "butts") for storage and shipment. The way the hog shoulder was cut in the Boston area became known in other regions as "Boston butt".

3lbs pork butt*

1/2lb liver, cooked (optional)

1lb peeled potatoes

1 onion

juice from cooking the pork

and a great BBQ sauce (like "Daddy's Bar-B-Que Sauce")

Bake pork (seasoned with salt, pepper and garlic powder), covered until it falls apart. (about 3-4 hours at 350 degrees) Save the renderings/broth. In a pot, boil your potatoes and a finely minced onion seasoned with salt. Run meat (fat and all), liver, potato and onion mixture through a meat grinder. (Or grind in food chopper or processor) Place ground mixture back in the broth, add BBQ sauce to consistence of a very thick gravy. Let simmer at a low temp for another hour or two. Serve over white rice.

* Reserve or cook an extra couple of pounds of meat to shred and add sauce to for the BBQ plate or for sandwiches.

If you don't have the sauce or don't know how much seasoning, try this recipe for making it in the crockpot... what can be easier? I still prefer to grind the meat and not chop to get a smoother texture, but that's just me!

CrockPot Hash

5 to 6 lbs Boston butt roasts
1lb. liver
3 large baking potatoes, peeled and diced
3 medium onions, peeled and diced

Seasonings: (use only as a guide...)
5 Tbl white vinegar
2 Tbl spicy brown mustard
2 tsp cayenne pepper
4 Tbl tomato paste
1 stick butter
2 Tbl Worcestershire sauce
salt and cracked black pepper to taste

Step 1: In a 5-quart crock pot on high. Rub both roasts with salt and cracked pepper, then place in the crock pot. Add the diced potatoes and onions, and then fill the pot with hot water or stock and cover. Let it cook 6 to 7 hours until the meat falls apart. Keep check on the water level.

Step 2: Remove the meat from the pot and pull apart to let cool. Next remove the bone, fat, and connective tissue. Pull the meat apart in small pieces and then give it a light chop. Break up the potatoes and onions in the pot with a potato masher. Return the meat to the pot. Add the butter and reduce heat to the lowest setting. Let it cook another hour or until it is the consistency you like.

Step 3: Add your seasonings one at a time and taste as you go. Add a little BBQ sauce for a kick or...

Step 4: Serve over your choice of white rice pour sauce over the rice and hash.

Pull Pork for Sandwiches

Whole Boston Butt
1 cup Apple Cider Vinegar
Kosher Salt
Black Pepper
Garlic Powder

Preheat the oven to 250 degrees. Pour about 1 cup Apple Cider Vinegar over the pork, and then coat with salt, pepper and garlic powder. Bake  the Boston Butt at 250 degrees for about 6-8 hours uncovered... until the bone slides out easily and clean. I picked the fat off, and it actually fell apart easily... no fork shredding necessary! Then I added Daddy's BBQ Sauce to it.

This time I used a Hamilton Beach Automatic Roasting Oven that my step-mother, Pixie gave me. I put the pork in it on 225 degrees at 12 midnight, and the Hubby cut it off when he left for work.

Remove the bones. They should slide out clean. Take two forks and "pull" the meat apart or shred it. Add "Daddy's BBQ Sauce" to taste!

If you don't have any sauce you can order some here...

Daddy's BBQ Sauce for Pulled pork
A Box set of 2 pint Jars

Oven Fried Pork Chops

This recipe is as old as the hills. Some people will scoff at using mayonnaise, but it really helps to keep the pork moist and tender. This is also a recipe that I think you have to be willing to get a little messy in the kitchen. I've never been able to do the "wet hand, dry hand" method of breading, and believe me, when you've worked in a kitchen frying chicken by the 5 gallon bucket loads... you'll try every method available... So get in there and get your hands dirty! :-)

Served here with Greek Potatoes

and Skillet Fried Corn

6 Pork Chops


Wet Mixture:
1 cup mayonnaise
1 tsp mustard
1/2 tsp garlic powder
1/2 tsp onion powder
salt & pepper, to taste

Dry Mixture:
1 1/2 cups bread crumbs
1/2 cup Flour
1/2 tsp garlic powder
1/4 tsp onion powder
Salt & Pepper, to taste

Preheat oven to 400 degrees. Spray a baking pan or large casserole dish with oil. In a flat dish, whisk together mayo and seasonings. In a separate dish, combine bread crumbs, flour and seasonings. Coat the pork chops with the mayonnaise mixture (I actually used my fingers), and then coat with the bread crumb mixture. Place on a cookie sheet and bake pork chops for 30 minutes (or until golden brown and crispy), turning and pouring off excess oil once during cooking.

Pork Shanks from Sunny Cedars Farm

I sent my hubby over to our farmer friend, Russell at Sunny Cedar's Farm to pick up the shanks that he had for me! For those that are not familiar with shanks, I'll fill you in...

The pork shank is a cut of meat taken from the lower portion of a ham. Traditionally, the word “ham” is reserved for a pig’s back thighs. The leg region usually comes in three sections, the shank, the hock and the foot. Ham is usually a tender, juicy piece of meat, but this isn't always true where the shank is concerned. This cut usually contains a lot of muscle and connective tissue, which can make it somewhat tough when cooked improperly. However, the shanks are less expensive and if cooked right, they can be just as flavorful and juicy as a ham. Slow roasting, braising in a crockpot and simmering are some of the ways to cook this type of meat. As far as pork products go, the shank portion tends to be relatively inexpensive and can be an economical option for many cooks.

Braising is one of the most popular cooking methods. Cooks start out by searing the outside of the meat, usually in a skillet, then putting it in a deep, covered pot with some amount of liquid. Water will work, but stock, broth, or wine can make the dish more interesting. The whole thing is then slow cooked on the stovetop for several hours. A counter top slow cooker appliance, or crockpot, can also be used for this method. This is the way I chose to cook mine...

I put the two shanks in the crockpot very late on Friday night. I poured what was left of a bottle of Palmetto Red Wine over them and added garlic cloves, salt and pepper. I turned it on high and let it cook all night! Do you think they are done? LOL

To finish them off, I made a bbq sauce to top the meat...

Sauce:

1 yellow onion, chopped
2 garlic cloves, minced
1 tsp butter
1 cup ketsup
1/4 cup brown sugar, light or dark
1/4 cup apple cider vinegar
1/4 cup Texas Pete hot sauce
2 tbsp worchestershire sauce

Saute onion and garlic in butter in a large pan. Add the rest of the ingredients and bring to a boil. Reduce the heat to low and simmer about 10 minutes. Spoon the sauce heavily over the pork shanks. Place the pork in the oven at 350 degrees for 20 minutes or until the sauce thickens and sets, and the shanks are warmed through. (Be careful not to let the sauce burn!)

If you want to get some shanks to try for the first time, or cook with that favorite family recipe, contact my friend Russell at Sunny Cedars Farm!

My plate!

Teriyaki Pork Tenderloin

Last night, I took a pork tenderloin, that I had marinated in teriyaki overnight, pan seared it, then roasted it off in the oven. It was so tender that I couldn't get it cut into medallions without it falling apart! I made another batch of teriyaki, and reduced it to a thick sauce to pour over the medallions! Perfection!

For the marinade, I used the same recipe for the sauce

but left out the 1/4 cup water and corn starch.

Teriyaki Sauce

1/3 cup soy sauce
1 cup water
1/4 tsp ginger
1/4 tsp garlic powder
1/3 cup packed brown sugar
1 tbsp honey
2 tbsp cornstarch
1/4 cup cold water

Mix all but the cornstarch and 1/4 cup of cold water, in a sauce pan over medium heat. Mix cornstarch and water. Stir til dissolved. Add to sauce pan. Cook until thickened.

Pork Schnitzel with Jaeger Sauce

Basically, this is the same as my scallopini recipe that I rave about...
One big difference is the sauce or gravy that is poured over the top when served. Jäger (German pronunciation: Yeager) is the German word for "hunter". One source that I found said that it is called hunter's sauce because of the vegetable used were found by hunters searching for food. Another said that it was created to make tough game birds and meats more appealing. Either way, it is very tasty and a complimentary sauce.

BTW... ***Do you know the difference between sauce and gravy???
The answer is at the bottom of the post. :-)

Scallopini is called Schnitzel in Germany. It is a boneless meat, thinned with a meat mallet or tenderizer, coated with flour, beaten eggs and bread crumbs, and then fried. In German-speaking countries, the term Schnitzel means escalopes (cutlets), not just bread crumbed, fried escalopes such as Wiener Schnitzel. A popular food in many countries, it is made from veal, chicken, beef, turkey, or pork. There are worldwide names for this process... cutlets, scallop, escalope and paillard. All of which refer to a piece of meat that has been pounded thin.

Pork Schnitzel

4 boneless pork chops
1/2 cup all-purpose flour
1/4 cup bread crumbs
1/4 teaspoon garlic powder
salt and pepper to taste
2 tablespoons butter
1 tablespoon vegetable oil
1/2 cup beef broth


Flatten cutlets to 1/8-in. thickness.

In a flat dish, combine the flour, bread crumbs, garlic powder, salt and pepper. Add chops one at a time and coat evenly. In a skillet, heat 2 tablespoons butter and oil. Add chops; cook over medium heat for about 2-3 minutes on each side or until golden brown. Place chops in a 13x9 casserole dish. Add enough broth to come to the sides of the chops. Bake at 350 degrees for 30 - 45 minutes or until all the broth is absorbed.

Jaeger Sauce

1/2 cup onion, finely chopped
1 pkg fresh mushrooms, sliced
3 clove garlic, finely chopped

2 tablespoons butter
1/4 tsp German Maggi Seasoning Sauce
Salt & Pepper to taste

2 tablespoons butter

2 tablespoons flour
1/2 cup dry red wine
1 Cup of beef broth

1/2 Cup sour cream

Saute onion, mushrooms and garlic until tender, being sure not to let the garlic burn. Add seasonings. Remove from pan. Add 2 more tablespoons of butter. Melt and add flour. Whisk until golden brown. Gradually add the wine and broth. Bring to a boil. Remove from heat and whisk in sour cream. 


*** The answer... $20 a plate!

BBQ Pulled Pork Sandwiches with Mama's Slaw and Baked Beans... at the 1st Annual Adult Easter Egg Hunt!

This pasted weekend, I hosted the 1st Annual Adult Easter Egg Hunt. No... by "adult", I mean that this was an Egg Hunt for big "kids". Last year, I shared with my friends that the Hubby and I hide eggs for the kids as usual, but my son stared a tradition of them hiding eggs for the hubby and me. I got such response to that, that it wound up leading to the 1st Annual Egg Hunt for Adults! :-)

We had such fun! Not only did we have an egg hunt, we also had Redneck Golf, Carolina/Clemson Corn Hole Games and many egg games including Easter Egg Boccie Ball and the Spoon Race.

Everyone had fun! So much fun to get together and relax and play... even pulling out a blanket and chillin' out on the lawn!

BBQ Pulled Pork Sammies

Whole Boston Butt

1/2 Apple Cider Vinegar

Kosher Salt

Black Pepper

Garlic Powder

Preheat the oven to 250 degrees. Pour about 1/2 cup Apple Cider Vinegar over the pork, and then coat with salt, pepper and garlic powder. Bake  the Boston Butt at 250 degrees for about 6-8 hours uncovered... until the bone slides out easily and clean. I picked the fat off, and it actually fell apart easily... no fork shredding necessary! Then I added Daddy's BBQ Sauce to it. 

This time I used a Hamilton Beach Automatic Roasting Oven that Pixie gave me. Put the pork in it on 225 degrees and 12 midnight and Craig cut it off before he left for work. 

Mama's Slaw

Baked Beans*

2 cans Baked Beans, drain some of the juice

4 slices Bacon or salt pork, cooked and crumbled

1/4 cup ketsup

2 Tbsp Dark Brown Sugar

Black Pepper

Preheat the oven to 425 degrees. Spray a baking dish lightly with oil. In a large bowl, combine ingredients, then pour into the baking dish. Bake for 30-45 minutes uncovered.

* This time I used a crock pot to cook them and I added some of "Daddy's BBQ Sauce to them! YUM!

Foodies On a Farm Day Excursion and my Tuscan Soup!

Yesterday my foodie friend, Mary from All Things Food ~ Cooking with Mary and Friends and I went with four of her friends to two local farms, Old McCaskills Farm and Sunny Cedars Farm! What a fun time! We had lunch at Old McCaskills Farm... Marinated Grilled Pork Chops, Rosemary Rice, Green Beans, Rolls and Coconut Cream Pie! Awesome! We wandered around looking at all the animals. When we first got there, one of their calves had gotten out and was wandering about. I walked over and she came straight up to me and let me pet her :-)

Oops! Who let the calf out? :-)

Kathy McCaskill led her back into the pasture.

This little fellow needed his hoof cleaned out.

I have a feeling I'm being watched!

A bunny!

I'm thinking the canning room. :-)

The Store on the right and Kitchen on the left...

 Come on in... I didn't get pictures of the food.
Sorry, but I was hungry! I forgot! ;-)

Kathy McCaskill waiting on us in the store. 

I love the glass sign!

Cathy found some friends... baby lambs!!! 

 I love the feeder!

The Garden Shed...

 The back of the Garden Shed

My buddy :-)

 Itty Bitty Goat!

Cathy's new buddy! 

I purchased a Sheep Tape Measure and

Eco-Friendly Wool Dryer Balls! Awesome lunch also!

If you'd like to have lunch or just visit the farm,

go to Old McCaskills Farm!

Cathy and I get in the last few pictures,

while the rest of the girls discuss our next stop...

Sunny Cedars Farm!

We have arrived at Sunny Cedars Farm!

Mary, Russel and me!

He let the pigs out into

the pasture when we got there.

I could not get the videos to load,

so if you want to see them, please visit me on

Facebook at Southern With A Twist. They really are

a must see... "The Running of the Pigs!"

If I can find out why the blog is not loading,

I'll add them here as soon as possible!

  Big Girl! :-)

BP, the pig and her babies!

Piglets!

BP getting a drink of water! Awesome waterer Russell! 

Gathering eggs...

 Mary found a big one! 

Ten eggs in one roost...

Russell grinds his own feed here. 

Time for some shoppin' ladies! :-)

My Goodie Bag!

Sweet Italian Sausage, Bratwurst, Garlic Bratwurst,

Mild Pork Sausage and Country Style Ribs!

I held out the Italian Sausage from the freezer for this Tuscan Soup! Let me tell you that I noticed a difference immediately. The sausage didn't stick to the pan like the sausage I cooked for the Paella the other night! The hubby hollered, "What are you cooking? That smells amazing!" I told him and he said that it didn't smell like the Italian Sausage that I usually cook! He said, "If you need somebody to sample that... bring me a piece!" (He's in the recliner because his back it out.) The verdict? Sooooo good! It does make a difference the way a product is raised, fed, treated and processed! If you don't believe me, go see Russell at Sunny Cedars Farm and try some for yourself!!!

Tuscan Soup

6 cups chicken broth
1 onion, chopped
1 tsp minced garlic
4 links of Italian sausage
3 large potatoes, cubed
1 bunch fresh spinach, washed and chopped
1/4 cup evaporated milk
salt and pepper to taste

Remove skin from sausage and crumble into a 2qt sauce pan. Add chopped onion, and cook over medium heat until meat is no longer pink. Add garlic and continue to brown the sausage a little. Add stock and potatoes. Boil until potato is cooked. Add spinach. Continue boiling until spinach is lightly cooked. Remove soup from heat, stir in evaporated milk, and season to taste.

What an awesome outing!!! I urge all you to seek out your local farms and try to do what we did. Ask to come out and take a look at the working farms and fresh local products. It is well worth it in the experience and the quality products you'll find. From the farm to the table... know where your food comes from and how it gets there! Thanks so much to Kathy McCaskill and Russell Singleton for letting us come out and visit! I'm already looking forward to another visit!