Just a little snout sandwich at Tenderloin Grill in Kansas City, Missouri. It tastes like…um, like biting into an effing pig’s nose. With hot sauce.
When we last encountered Smithfield Mesquite Marinated Fresh Pork Loin Filet, I was wrapping it in bacon for some extra-good pork-on-pork action. Fortunately, the good folks at Smithfield must have thought this was such a good idea that they now have a fresh pork loin product that comes with the (real) bacon already mixed in. Thank. You.
Even though I love me some bacon mixed in with dinners and desserts, it’s still hard to deny that it goes best with its longtime life partner, the Bert to its Ernie. I’m talking about eggs of course. I love everything about egg in a hole breakfasts — the cute appearance, the way the whites stick together in a small space and get nice and rich, and especially how the little yolky hole makes such a good spot for ripping off bread and dipping. In thinking about how to use this pork loin for a hearty holiday season breakfast I settled on recreating eggs in a hole…inside a pork loin. Here’s how it went down…
Bacon and Eggs in a Pork LoinRead More›
As you could probably tell, I was pretty excited about my recent bacon, apple and pork creation/monstrosity. As much as I’d like to eat pork wrapped in pork and then grilled every day, unfortunately I don’t always have the time to make such an over-the-top meal. I had another of these Smithfield marinated pork loins on hand this month and was looking for a quicker way to cook it up. Smitten with the pork and apples combo, I made a quick pork and apple taco meal, perfect for that busy back-to-school, back-to-work, dear-god-why-am-I-not-on-vaction-anymore time of year.
Easy Pork and Apple Tacos
One red apple
Simple directions: make this in to tacos!
Cut the pork loin up into small, 1/4-inch strips.
Throw the pork pieces in to a large saucepan on medium heat.
Meanwhile, chop up the half onion into small strips and throw those in with the pork.
Peel and chop your apple up in to small cubes. Toss these on the pork right as it’s just about done (after 10 minutes). I do this just to get the apples nice and hot — don’t want them all mushy!
Lather everything on to a warm tortilla; top with queso fresco and Sriracha.
This sponsored post is part of Endless Simmer’s 2015 series as a Blogger Ambassador for Smithfield Marinated Fresh Pork.
Rise and shine, ESers! Feast your eyes on this: an insanely epic biscuits & gravy dish I discovered during Sunday brunch at Banger’s Sausage House & Beer Garden in Austin.
The menu describes it as a “house-made biscuit, milk gravy & your choice of housemade bacon or housemade breakfast sausage” but let’s be real, that bacon is clearly just two huge slabs of pork belly. And just look at that river of gravy. These people are NOT messing around with their breakfasts and next time you’re hungover in Central Texas, you now know where to go.
Look at that. Would you call the above photo a salad or a giant pile of assorted meats and cheeses? Turns out, you’d be right either way.
This is the FeedTX Chef Salad (menu description: “chilled greens, cheeses, rotisserie meats, bay shrimp salad, hot smoked salmon, egg, avocado, tomato, cucumber”) at Liberty Kitchen, a popular Houston restaurant that recently opened another location in Austin. They feature all sorts of decadent meat and seafood dishes, and even a salad is not really a salad. I was disgustingly full after about half of this bad boy. I mean, “meats”… okay, there’s pork belly, turkey, chicken, bacon, and not to mention a giant hunk of smoked salmon AND shrimp salad. Talk about some protein.
With August wrapping up and summer temps finally giving us a little bit of relief, that hint of brisk in the air has me dreaming about curling up with winter-warming comfort foods. But it’s a mixed emotion, because that also means grilling season has almost come to a close. Nooooo! Just in time for Labor Day, here’s one last, very pork-y grill-season hurrah that takes some wintery flavors and makes them work for summer.
Inspired by the Internet-classic bacon explosion, I cooked up an easy and outrageous grill dish earlier this month. Here’s how it went down:
1 simple package of good bacon
1 baking apple (I used mutsu; granny smith or any other crisp one should do)
Core the apple and cut it into as thin slices as possible. Toss these with the juice of 1/2 lemon.
Arrange the apple slices so that they cover all sides of the pork loin (they should stick right on).Read More›
Woo-hoo for BBQ season! If there”s one thing we Simmer-ers love most about the weather getting warmer, it”s the opportunity to cook outdoors all day, every day, And as much as we like to do epic BBQ experiments, this time of year the weekends are filled with so many cookouts and picnics that sometimes we just don”t have the time to get super fancy-pants for every grill session.
When I had to make something super-quick for a BBQ/picnic party after work this week, I improvised with what I had on hand and came up with this winner, which took me about 20 minutes total.
I had one of these Smithfield Seasoned Pork Tenderloins in Teriyaki Marinade (I”ve previously cooked these up in the slow cooker and in the oven) but they can actually be quick and easy too, if you just slice up casino pa natet thin pieces of the pre-seasoned pork and throw it on the grill for a few minutes on each side. Here”s what I did: