Sesame Stir-Fried Pork Tenderloin with Shiitakes

This quick weeknight dish was packed with flavor. The seasonings had a great balance too. The original recipe notes that tofu can be substituted for the pork to make a vegetarian version.

This recipe was adapted from 177milkstreet.com, contributed by Dawn Yanagihara. I reduced the amount of kimchi and increased the amount of garlic. This dish could definitely gobble up more kimchi- I may incorporate the full amount next time. I served it over brown Basmati rice to make a complete meal. Wonderful!

Yield: Serves 4 to 6

  • 1 pound pork tenderloin, trimmed of silver skin (can substitute 14 oz extra-firm tofu, drained and cut into 1-inch cubes)
  • 1 1/2 to 2 1/2 cups Napa cabbage kimchi, drained, large pieces chopped, with 2 T reserved juice (I used 10.6oz jar of Trader Joe’s kimchi)
  • 2 1/2 T soy sauce, divided (I used reduced sodium soy sauce)
  • 1/2 tsp coarse salt
  • 1/2 tsp freshly ground black pepper
  • 2 to 3 T grapeseed oil, or other neutral oil
  • 8 oz fresh shiitake mushrooms, stems discarded, caps sliced 1/4-inch thick
  • 6 large garlic cloves, thinly sliced
  • 3 T mirin
  • 1 T toasted sesame oil
  • 2 T sesame seeds, toasted
  • 5 scallions, thinly sliced
  • brown Basmati rice, for serving, optional (I used 1 cup rice cooked in 2 cups stock)
  1. Cut the tenderloin in half lengthwise, then slice each half crosswise about 1/4-inch thick.
  2. In a medium bowl, stir together the pork, 1 tablespoon of the reserved kimchi juice, 1 tablespoon of the soy sauce and 1/2 teaspoon black pepper.
  3. In a 12 or 14-inch skillet over high, heat 1 tablespoon of the grapeseed oil until beginning to smoke. Swirl to coat the pan, then add the pork and cook, stirring, until no longer pink, about 4 minutes. Transfer to a clean bowl.
  4. In the same pan over medium-high, heat 1 tablespoon of the remaining oil until beginning to smoke.
  5. Add the mushrooms and 1/2 teaspoon of salt. Cook, stirring occasionally, until the liquid released by the mushrooms has mostly evaporated, about 5 minutes.
  6. Stir in the remaining 1 tablespoon oil, if necessary (I omitted it), and the garlic and cook until fragrant, about 1 minute.
  7. Return the pork to the pan with any accumulated juices and cook until the juices evaporate, 30 to 60 seconds.
  8. Add the kimchi, mirin, the remaining 1 tablespoon kimchi juice and the remaining 1 1/2 tablespoons soy sauce. Reduce to medium and cook, stirring and scraping up any browned bits, until the kimchi is heated through, about 3 minutes.
  9. Stir in the sesame oil, half of the sesame seeds and half of the scallions.
  10. Transfer to a bowl or platter, over rice, if desired. Sprinkle with the remaining scallions and sesame seeds. Serve.

Orecchiette with Sausage & Chard

This is a variation of one of my favorite Italian restaurant dishes, orecchiette with sausage and broccoli rabe. It was fast to prepare and really full-flavored- incorporating anchovies, freshly ground fennel seeds, and lots of garlic. Great.

This recipe was adapted from 177milkstreet.com, contributed by Jeanne Maguire. I substituted jarred fire-roasted red peppers and brine for Peppadew peppers. I used a combination of sweet and hot Italian sausage as well.

Yield: Serves 4 to 6

  • 12 ounces orecchiette pasta
  • coarse salt
  • 2 T extra-virgin olive oil, divided
  • 1 pound (about 6) sweet or hot Italian sausage, casings removed (I used 2/3 sweet (4) and 1/3 hot sausage (2))
  • 3 anchovy fillets, minced
  • 2 tsp fennel seeds, ground
  • 1/4 cup finely chopped mild Peppadew peppers or fire-roasted red peppers, plus 1 T brine (I used Trader Joe’s)
  • 8 to 10 large garlic cloves, thinly sliced
  • 1 pound Swiss chard, stems and leaves separated
  • 3/4 cup chicken broth or stock, divided
  • 3 T freshly grated Parmigiano-Reggiano, plus more for serving
  1. Remove the stems from the chard leaves and cut into 1/2-inch pieces. Soak in a bowl of water, drain, and set aside.
  2. Cut the leaves into 3-inch wide ribbons; wash and drain. Set aside.
  3. Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente.
  4. Drain, return to the pot and toss with 1 tablespoon of oil. Set aside.
  5. Meanwhile, in a 12-inch skillet (with a lid available) over medium-high, heat the remaining 1 tablespoon oil until shimmering. (I used a large enameled cast iron pan.)
  6. Add the sausage and cook, breaking it into small chunks, until well browned, 6 to 8 minutes. Remove from pan and place on a paper towel-lined plate. Discard all but 1 T of the drippings from the pan.
  7. Add the anchovies, ground fennel seed, and peppers to the skillet and cook over medium, stirring constantly, for 30 seconds or until fragrant.
  8. Stir in the garlic and chard stems, then cook until the garlic is aromatic, about 30 seconds.
  9. Add 1/4 cup of the stock and cook, scraping up any browned bits, until most of the liquid evaporates, 1 to 2 minutes.
  10. Stir in the chard leaves and the remaining 1/2 cup broth. Cover, reduce to medium-low and cook until the leaves are wilted, about 2 to 4 minutes.
  11. Scrape the chard mixture into the pot with the pasta. (I added the pasta to the pot with the chard instead!)
  12. Add the sausage and 1/2 teaspoon salt and stir over medium-low until the pasta is heated through, about 1 minute.
  13. Gradually stir in the Parmesan, then the Peppadew or roasted red pepper brine.
  14. Taste and season with salt. Serve sprinkled with more Parmesan.

Rosemary-Mustard Pork Tenderloin with Maple-Onion Jam

I am a major sauce fan. The sweet onion jam really made this dish special. The meat was also loaded with flavor from the rosemary-mustard-garlic seasoning. I served it with maple syrup roasted acorn squash, and roasted gold and sweet potatoes, carrots, and kohlrabi. It was a weeknight feast.

This recipe was adapted from Antoni in the Kitchen by Antoni Porowski. I increased the amount of garlic and substituted apple cider for bourbon in the onion jam. Delicious.

Yield: Serves 4

For the Maple-Onion Jam:

  • 2 T unsalted butter
  • 1 T olive oil
  • 1 1/2 to 2 pounds red onions, cut into 1/4-inch pieces (about 4 1/2 cups)(I used 2 large onions)
  • Kosher salt
  • 1/3 cup pure maple syrup
  • 1/4 cup fresh apple cider or bourbon
  • 1/2 tsp freshly ground black pepper

For the Rosemary-Mustard Pork Tenderloin:

  • 4 to 8 large garlic cloves, thinly sliced
  • Kosher salt
  • 2 T grainy or creamy Dijon mustard
  • 1 T plus 1 tsp finely chopped fresh rosemary
  • freshly ground black pepper
  • 1 T plus 2 tsp olive oil, divided
  • 2 (1 to 1 1/4-pound) pork tenderloins
  • 1 T unsalted butter

To Make the Maple-Onion Jam:

  1. In a large heavy skillet, heat the butter and oil over medium heat until the butter is melted. (I used a stainless steel sauté pan.)
  2. Add the onions and 1/4 tsp salt, reduce the heat to medium-low, and cook, stirring frequently, until the onions are very tender and sweet, 30 to 35 minutes.
  3. Add the maple syrup and cider (or bourbon), increase the heat to medium, and cook, stirring occasionally, until the liquid has evaporated and the onions are jammy, about 7 to 10 minutes. Watch carefully and lower the heat if necessary.
  4. Remove from the heat and stir in pepper and 1/4 tsp salt. Adjust seasoning to taste.
  5. Serve warm or at room temperature.

Note: The jam can be made ahead, cooled, covered, and refrigerated for up to 2 weeks.

To Make the Rosemary-Mustard Pork Tenderloin:

  1. While the jam cooks, mound the sliced garlic with 1 teaspoon salt on a cutting board. Using a chef’s knife, mash and chop into a paste.
  2. Transfer garlic to a small bowl. Stir in the mustard, rosemary, 1/2 tsp pepper, and 2 tsp olive oil.
  3. With a paring knife or kitchen shears, make 12 x-shaped incisions, about 1/8-inch deep, all over each tenderloin.
  4. Rub the tenderloin all over with the garlic mixture, stuffing bits into the incisions.
  5. With a rack in the center, heat the oven to 425 degrees, preferably on convection roast. (This temperature is ideal for roasting vegetables at the same time.)
  6. In a large oven proof skillet, heat the butter and remaining tablespoon olive oil over medium-high heat until the butter is melted and foamy. (I used a 12-inch cast iron skillet.)
  7. Add the tenderloins and cook until browned on the bottom, about 5 to 7 minutes.
  8. Turn browned side up and transfer the skillet to the preheated oven. Roast until an instant-read thermometer inserted into the thickest part of the pork reads 135 degrees, about 15 to 20 minutes. (I used the oven probe.)
  9. Transfer to a cutting board and let rest for 10 minutes.
  10. Cut the pork into thick slices and serve with the onion jam.

Pork & Asparagus Stir Fry

I loved that this was a veggie-loaded dish. Other members of my family may have complained that they wished it had more meat. 😉 Everyone enjoyed it!

I used asparagus combined with farm stand sugar snap peas and my CSA garlic scapes and bunching broccoli. Any crisp vegetable could be incorporated. We ate it over rice drizzled with Sriracha to add extra heat- perfect.

This Sichuan-inspired stir-fry recipe was adapted from Bon Appétit, contributed by Deb Perelman.

Yield: 4 servings

  • 1 to 2 T peanut or vegetable oil, divided (I used 6 teaspoons)
  • 2+ lbs crispy green vegetables (I used 1 lb asparagus, trimmed, cut on a diagonal into 1″–2″ pieces with 1 lb bunching broccoli, cut into 2″ pieces, and 2 cups sugar snaps)
  • 8 oz ground pork
  • pinch or dash of red pepper flakes, optional
  • 4 to 6 scallions, white and pale green parts only, finely chopped
  • 2 garlic scapes, finely chopped, optional
  • 5 garlic cloves, finely chopped
  • 1 2″ piece ginger, peeled, finely chopped
  • 2 T Shaoxing wine (Chinese rice wine) or medium-dry sherry
  • 2 T soy sauce
  • 1 tsp toasted sesame oil
  • white or brown rice, cooked, for serving
  • store-bought chili crisp or sriracha, for serving, optional
  1. Heat 1 or 2 teaspoons of peanut oil in a large skillet over medium-high to high. (I used a 14-inch stainless steel skillet.)
  2. Once pan is hot (oil will be lightly smoking), add half of the vegetables and a couple pinches of salt and cook, tossing only once or twice so the pieces have a chance to blister, until crisp-tender and lightly browned, about 4 minutes. Transfer to a plate. Add another 1 or 2 teaspoons of peanut oil to skillet (no need to wipe it out) and repeat process with remaining vegetables.
  3. Reduce heat to medium-high; add remaining 1 or 2 teaspoons of peanut oil to skillet, then add pork, spreading out into an even layer. Season with a couple pinches of salt and a pinch of red pepper flakes, if desired. Cook, undisturbed, until meat begins to brown underneath, about 2 minutes.
  4. Break up meat with a wooden spoon and add scallions, garlic scapes (if using), garlic, and ginger. Cook, stirring, until pork is crisp and mixture is very fragrant, about 2 minutes. (I used a mini-food processor to finely chop the scallions, garlic, garlic scapes, and ginger.)
  5. Add wine and soy sauce and return the vegetable to the skillet. Cook, turning to coat with pork mixture, until heated through, about 1 minute.
  6. Transfer stir-fry to a platter or large shallow bowl and drizzle with sesame oil. Serve with rice and hot sauce.

Pork Cutlets with Arugula & Jammy Tomatoes

This is another wonderful dish that showcased my CSA greens. Arugula is my favorite item to receive in my weekly share. I supplemented my CSA arugula with Trader Joe’s wild arugula to make this salad.

This light Italian dish was adapted from Martha Stewart’s Everyday Food. I modified the proportions, method, and plating. Delicious!

Yield: Serves 4 to 6

  • 3 T fresh lemon juice, plus wedges for serving (2 lemons)
  • 9 T extra-virgin olive oil, divided
  • coarse salt and freshly ground black pepper
  • 3 boneless pork chops (about 2 pounds total), cut in half horizontally to make six 5 to 6-ounce chops, fat trimmed
  • 6 T all-purpose flour
  • 2 cups grape or cherry tomatoes, halved
  • 3/4 pound arugula, thick stems trimmed
  • shaved Parmesan, for serving
  1. Make the Dressing: In a small bowl, combine lemon juice and 6 tablespoons of oil. Season with salt and pepper. Set aside.
  2. One at a time, place pork chops between two large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound until 1/4 inch thick.
  3. On a plate, combine flour, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper.
  4. Coat each cutlet with flour mixture, shaking off excess. Set aside.
  5. In a medium skillet, heat 1 tablespoon of oil over medium-high. (I used a 12-inch cast iron skillet.)
  6. Add tomatoes, and cook until softened, about 5 minutes. Remove tomatoes and season with salt and pepper; set aside.
  7. In same skillet, heat another tablespoon of oil over medium-high. Add 3 cutlets; cook until browned, 2 to 3 minutes. Turn over; cook until opaque throughout, about 30 seconds more.
  8. Transfer to a plate; cover loosely with aluminum foil to keep warm.
  9. Repeat with remaining 3 cutlets, using another tablespoon of oil.
  10. Toss arugula with the dressing, using as much as desired. (I had extra dressing.)
  11. Place arugula on a platter and top with cutlets, sautéed tomatoes, and shaved Parmesan. Garnish with lemon wedges, if desired.

Pork Schnitzel with Cucumber Salad

I was inspired to make this meal after receiving several beautiful homegrown cucumbers from a neighbor. What an excuse to make schnitzel! 😉 I loved the combination of the pork with the crunchy and fresh cucumber salad.

This recipe was adapted from Food and Wine, contributed by Justin Chapple. I modified the proportions and used homegrown cucumbers instead of Persian cucumbers. Delicious.

Yield: Serves 6 to 8

Spicy Pork Kebabs with Fennel, Cumin & Red Onion

This is a full-flavored, weeknight summer dish. I served it with sautéed Napa cabbage, grilled radicchio, grilled fennel, and brown Basmati rice on the side. We squeezed fresh lime juice over the grilled meat, but next time I may also serve it with a garlicky lime-yogurt sauce.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I used cubed pork tenderloin instead of pork shoulder and modified the proportions.

Yield: Serves 4 to 6

  • 1 ¾ pounds boneless pork shoulder OR 2 pounds pork tenderloin, cut into 1 1/2-inch chunks
  • Kosher salt
  • 1 lime, plus some wedges for serving
  • ¼ cup cilantro or basil, leaves and tender stems, plus more for serving
  • 2 tablespoons fish sauce
  • 2 garlic cloves, smashed and peeled
  • 1 jalapeño or other green chile, seeded if desired (I used an unseeded Serrano chile)
  • 1 teaspoon honey
  • 1 ½ tablespoons fennel seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 small red onion, sliced, for serving
  1.  Season pork lightly with kosher salt and put it in a bowl or resealable bag.
  2. Juice the lime into a blender or food processor and add cilantro, fish sauce, garlic, chile and honey. Blend until the chile and garlic are puréed, then add fennel, cumin, coriander seeds and pulse four or five times to bruise the spices and mix them in.
  3. Pour mixture over the pork, tossing to coat the pieces. Refrigerate for at least 30 minutes while you heat the grill, or up to 24 hours.
  4. When ready to cook, heat the grill or broiler with a rack positioned 4 inches from the heat source.
  5. Thread the pork onto skewers, leaving a little space between cubes. Grill over the highest heat possible, or broil on high, for 2 to 5 minutes, then flip the skewers and continue cooking until the meat is browned all over and charred in spots. It should be just cooked through: A little pink is OK, but there shouldn’t be any red spots.
  6. Serve the pork with cilantro sprigs and onion slices on top, and lime wedges on the side for squeezing.

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