Pork Roast with Yellow Potatoes from Ricardo

Ricardo is one of my favorite chef.  I have all of his food magazines.  I’ve never been disappointed with his recipes. Last week I tried hiw pork roast with yellow potatoes.   This was so yummy.

Pork Roast with Yellow Potatoes
From Ricardo

Preparation time: 20 min
Cooking time: 4 h
Servings: 6

  • 1 shoulder pork roast, about 2 kg (4 lbs), with the bone and rind
  • 2 cloves garlic, thinly sliced
  • 60 ml (1/4 cup) butter
  • 2 onions, thinly sliced
  • 15 ml (1 tablespoon) dry mustard
  • 250 ml (1 cup) chicken broth or water
  • 8 Yukon Gold potatoes, peeled and halved or quartered
  • Salt and pepper
1. With the rack in the middle position, preheat the oven to 170 °C (325 °F).
2. With the tip of a knife, make incisions in the roast and insert the garlic slices.
3. In a large pan, preferably enameled cast iron, brown the roast in the butter. Season with salt and pepper. Set aside on a plate.
4. In the same pan, brown the onions with the mustard. Season with salt and pepper. Add the broth and return the roast to the pan. Cover and bake for about 3 hours and 30 minutes or until the meat falls easily off the bone. Keep the roast warm on a plate, covered with aluminum foil.
5. In the same pan, bring the broth and potatoes to a boil. Cover and simmer for about 30 minutes, stirring frequently, until the potatoes are tender. Add water, if needed.
6. Serve the roast, cut into pieces, with the potatoes.

Tourtière (Traditional Meal in Quebec)

Tourtière is meat pie.  It’s one of the traditional meal we have at Christmas.  Some like it with ketchup on top.  I like it with a little bit of molasses on top.  A few in my family does that.  I was a teen when my mother told me so I had to try it and I really liked it this way.  But sometimes I only have ketchup on top.

I made this recipe last Sunday.  It was my first time trying it.  I really liked it.  Even my son likes it.  He wanted to have tourtière for his lunch at school.  When I told to my mother that I made this tourtière, she wanted to try this recipe.  She said that it was so good that she didn’t add ketchup and usually she always adds ketchup.

The recipe is really easy to do.  You should give it a try.

Tourtière
Serving : 1 pie (between 6-8 servings depending on the size of the slices)
From Food.com

  • 1 lb ground pork (my mother used half of pork and half of veal)
  • 1/2 cup light cream or 1/2 cupCarnation Evaporated milk
  • 1 choppedonion
  • 1garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon driedmustard powder
  • 1/8 teaspoon nutmeg (I used allspice and a little bit more)
  • 1 potato, boiled drained and mashed
  • 1 dash hot sauce (optional)
  1. Boil peeled potato, drain and mash let cool.
  2. Combine the minced ground pork with the cream and the onion, garlic, and spices.
  3. Heat to boiling, and break up the meat as its cooking.
  4. Cook on a simmer for 25 minutes, until all the liquid has evaporated.
  5. Remove from heat and stir in the mashed potato.
  6. Chill until cold.
  7. Prepare your favourite savoury pie crust for a double pie.
  8. Line pie plate with bottom crust, and place filling evenly into shell.
  9. Top with top crust.
  10. Vent slightly.
  11. Pie now can be frozen for future baking, or baked now.
  12. Preheat oven 450 degrees and bake 15 minutes, Reduce heat to 325 degrees, and bake 20 more minutes.
  13. Let pie rest 5 minutes, before cutting.
  14. Serve with HP Sauce, Tabasco Sauce, Worchestershire Sauce.
I wish you Happy Holidays! 

Pork with Mushroom and Dijon Mustard

I’m not good for creating recipes.  But on Sunday, I had to cook a pork tenderloin.  I had no recipe planned.  I had mushrooms to use.  So this is what I made and it’s very good.

  • 1 pork tenderloin, sliced 1 inch-thick
  • 6 ounces fresh mushrooms, sliced (you can use the whole package)
  • 1 tablespoon Dijon mustard, mine is grainy and I love it
  • 1 ounce half and half cream
  • a little bit of chicken broth to combine
  • (and then maybe it would have been great to add flour or cornstarch to thicken it cause it was not thick at all)
  • green onions to decorate

See I told you I’m not good to create a recipe LOL

Ok here goes how I did it.  I guess you’re all excited LOL

  1. I sprayed a non-stick skillet with pam.  Then I browned the pork slices until golden on each side.  To that, I added the sliced mushrooms.
  2. I added the liquid to that and let simmer with cover a few minutes.
  3. Then put a serving on a dish and decorate with green onions.

That’s all.

But anyway it was yummy and kind of healthy.

This is very simple.  Speaking of simple, don’t miss the giveaway on Simple Bites.

Healthy & Yummy Dinner

This is what we had for dinner.  It was easy to do in maybe 30 minutes.  Maybe more cause I’m slow re-reading the recipes LOL

I had pork tenderloin in the fridge and decided to make Caramelized Pork Slices.  Wow it was good.  Even my boyfriend who doesn’t like sweet main dishes, loved it.  And I made a Quinoa Pilaf, which my son didn’t like a lot but you know how kids are.  They can be picky.  He’s 4 years old.  My boyfriend added shredded cheddar cheese on his serving and he ate it all.

Caramelized Pork Slices
From Betty Crocker The 300 Calorie Cookbook
4 servings of 190 calories each

  • 1 lb pork tenderloin, cut into 1/2-inch slices
  • 2 cloves garlic, finely chopped
  • 2 tablespoons packed brown sugar (I used 1 tablespoon not packed)
  • 1 tablespoon orange juice (I used Tropicana)
  • 1 tablespoon molasses
  • 1/2 teaspoon salt (omitted it)
  • 1/4 teaspoon pepper (omitted it, I know I’m boring)
  1. Spray 10-inch skillet with cooking spray; heat over medium-high heat.  Cook pork and garlic in skillet 6 to 8 minutes, turning occasionally, until pork is no longer pink in center.  Drain if necessary.
  2. Stir in remaining ingredients; cook until mixture thickens and coats pork.

1 serving : Calories 190 (calories from fat 40); total fat 4.5 g (saturated fat 1.5g; trans fat 0 g); cholesterol 70 mg; sodium 350mg; total carbohydrate 12 g (dietary fiber 0 g; sugars 10 g); protein 26 g % daily value : vitamin A 0 %; vitamin C 0 %; calcium 2 %; iron 10 %  Exchanges : 1 other carbohydrate, 3 1/2 very lean meat, 1/2 fat  Carbohydrate Choices : 1


Quinoa Pilaf (WW 4 PTS)
From RecipeZaar
4 servings

  • 1 tablespoon olive oil
  • 1/2 onion, chopped (I used 1 onion, I don’t like to waste)
  • 1 stalk celery  (including leaves) (mine didn’t had leaves)
  • 2 carrots, finely chopped
  • 1/2 cup quinoa
  • 1 cup hot water or vegetable stock or chicken broth (I used hot water but I should have used chicken broth cause my BF said it needed more flavors)
  • 1 cup butternut squashed, peeled and diced (optional) (I didn’t use it)
  • 1 bay leaf
  • fresh lemon rind, grated from 1 lemon (I used 1 tablespoon)
  • 1 tablespoon fresh lemon juice
  • 1/2 cup frozen peas (that I defrosted in microwave in a little bit of water)
  • salt and pepper, to taste (omitted it)
  1. Heat oil in nonstick pan and cook onion, celery and carrots for 10 minutes, stirring occasionally.
  2. Rinse quinoa with cold water, drain well and add to pan.
  3. Cook, stirring, for 1 minute.
  4. Add water, bay leaf, lemon rind and juice.
  5. Add squash, if using.
  6. Bring to a boil, reduce heat to medium-low, cover then simmer for 15 to 20 minutes or until liquid is absorbed and quinoa is tender.
  7. Discard bay leaf and stir in peas.
  8. Season with salt and pepper.

Pork Medallions With Cherry Sauce

On Sunday I was looking through a cookbook of Cooking Light and I decided to try this recipe.  But I used dried cranberries cause it’s cheaper.  It’s really good.

Pork Medallions With Cherry Sauce

  • 2 tablespoons all purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces pork tenderloins, cut crosswise into 1/4-inch-thick slices
  • 3/4 cup apple juice
  • 1/2 cup reduced-sodium fat-free chicken broth
  • 1/2 cup dried cherries or dried cranberries
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple jelly
  • olive oil flavored cooking spray
  • 2 tablespoons green onions, minced
  1. Combine first 3 ingredients in a heavy-duty, zip-top plastic bag. Add pork slices. Seal bag; shake well. Remove pork from bag, shake off excess flour.
  2. Combine apple juice and next 4 ingredients in a 2-cup glass measure; set aside.
  3. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add pork; cook 1 minute on each side or until browned. Remove pork from pan.
  4. Add apple juice mixture to pan; bring to a boil, scrapping pan to loosen browned bits. Cook 5 minutes or until sauce is slightly thickened. Return pork to pan, reduce heat and cook 1 minute. Sprinkle with green onions.