You know it’s funny, I’m a huge seafood fan. But I don’t cook it near enough as I should. Well, today I took one step closer to changing that, in the form of a quick, easy and healthy weeknight dinner.
There are so many different methods to make cod. From baking cod to fried cod.
In this recipe, I pan fried it in a small amount of olive oil. Pan-fried cod pairs wonderfully with so many different side dishes. If you are trying to keep things light, whip up my slaw and Pico de Gallo recipe below. If you’re feeling a little more indulgent, make a batch of angel hair pasta with a creamy sauce. The possibilities are endless.
And, if you want to pair this dish with a Clean-Crafted™ wine, try Scout and Cellar’s 2017 GALLIVANT CHARDONNAY. Opulent and plush with aromas of yellow apple, vanilla and baking spices and flavors of baked pear and brioche on a medium-bodied frame with a bright finish. It’s delish!
What about a light beer? Try 7venth sun Kolsch- Crisp, sparkling, and slightly fruity.
1 lb Cod Fillet
1 Teaspoon Paprika
1 Teaspoon Italian Seasoning
⅛ Teaspoon Cayenne
½ Teaspoon Garlic Powder
¼ Teaspoon Cumin
¼ Teaspoon Salt
¼ Teaspoon Freshly Ground Black Pepper
2 Tablespoons Extra-Virgin Olive Oil, divided
Zest and Juice of 2 Limes
Fresh Pico de Gallo Ingredients
1 cup chopped tomatoes
1/4 cup chopped red onion
I clove garlic, minced
2 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
Salt & Pepper to taste
1 bags ColeSlaw mix
1/2 cup chopped cilantro
1/2 cup chopped green onions
Juice of 2 limes
1 Tbsp olive oil
1 tsp honey
Pinch of salt
To make the coleslaw, combine cabbage, carrots, green onions and cilantro in a large bowl. In a smaller bowl, whisk together lime juice, olive oil, honey and salt and toss together with slaw mixture. Set aside.
To make Pico de Gallo, stir all ingredients together in a bowl. Set aside.
For the cod…
In a small bowl combine all of the spices with lime zest and mix well.
Rub the filets with the spice mixture. You will use the entire rub – so make sure to coat them very well.
Heat the olive oil in a large non-stick pan.
Add the seasoned cod to the pan, cooking until lightly golden on one side – about 4/5 minutes.
Carefully turn the cod over and cook until opaque and completely cooked through.
Place the slaw in the middle of a plate, place the cod on top of the slaw, spoon Pico de Gallo over top and sprinkle with Cilantro.
This Lemon Loaf recipe is full of lemon flavor, moist, dense, and rich. It’s a perfect snack, dessert or even Breakfast Bread.
The lemon loaf cake itself is perfectly lemony, and the lemon glaze boosts the lemon flavor even more. Lemon lovers will be in their glory!
I actually prefer this loaf after it has sat overnight, this allows the fresh lemon/sugar mix to have a chance to soak into the cake, which gives it more flavour and makes it even moist. But don’t let it sit for too long because there’s a fine line between when a loaf is moist, then all of a sudden it’s dry. So moral of the story, let it sit overnight and enjoy it the next day. Honestly, this loaf is so good so you’ll probably finish it in one day, a slice or two for breakfast with your coffee, one for a sweet mid-day snack and then a few slices with vanilla ice cream after dinner!
Lemon Loaf Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 ½ teaspoon lemon extract
Zest of 1 large lemon
2 tablespoons lemon juice
1/4 cup buttermilk — sour cream works too
Lemon Icing Ingredients
1 cup powdered sugar, add more until desired consistency is reached
2 tablespoon lemon juice, add more until desired consistency is reached
2 tablespoon cream or milk, add more until desired consistency is reached
Lemon Loaf Instructions
Preheat the oven to 350F degrees.
Grease and flour an 8 x 4-inch loaf pan, or line with parchment paper.
In a medium bowl whisk together the flour, baking powder, baking soda & salt.
In a separate bowl beat together the butter and sugar until fluffy – this will take at least 3 minutes.
Mix in the eggs 1 at a time.
Then mix in the vanilla extract, lemon extract, lemon zest, and lemon juice.
With the mixer on low speed, mix in about 1/2 of the flour mixture followed by about 1/2 of the buttermilk.
Turn off the mixer and scrape down the sides of the bowl.
Repeat the process with the rest of the flour mixture and buttermilk.
Pour the batter into the prepared pan and bake for 50-60 minutes.
Cool the loaf fully before icing (otherwise, the icing will melt through the cake and run off the sides).
*It will be done when an inserted toothpick comes out clean and the top feels firm to the touch.
*If after about 30-40 minutes the top is browning too much, place a piece of aluminum foil over top and continue baking.
Lemon Icing Instructions
In a medium bowl whisk together the powdered sugar, lemon juice, and cream/milk until smooth. Add in more powdered sugar or cream as needed for desired consistency.
Remove the cooled loaf from the pan and drizzle or pour over top.
As many of you know, I joined the initiative #EducateYourself. I knew some but I am learning so much more. As a foodie, I wanted to learn more about the Black Culinary community, this is where I learned about James Hemings and his brother.
The story of James Hemings is fascinating, here’s a little taste.
In the 18th century, James Hemings was one of America’s most accomplished chefs. He was also Thomas Jefferson’s slave. Hemings grew up as a household slave in Monticello, Jefferson’s Virginia estate. He could read and write and Jefferson trusted him. So when Jefferson sailed to France in 1784 to become America’s trade minister, he brought Hemings with him. While in Paris, Hemings was trained in the art of French cooking. He studied first with the caterer and restaurateur, Monsieur Combeaux, apprenticing with pastry chefs. After three years of study he became the head chef at the Hôtel de Langeac, Jefferson’s residence that functioned also as the American embassy. Here his dishes were served to international guests, statesmen, authors, scientists, and European aristocrats.
In 1796, James Hemings was freed by Jefferson on the condition that James would train his younger brother to replace him as chef in the Jefferson household. In 1802, Jefferson served a “macaroni pie” at a state dinner, more than likely prepared from a recipe by James and cooked by his brother. Since that time, the dish has been associated with the United States. Unfortunately, no written record of the Hemingway’s mac and cheese survives.
Enslaved chefs played a huge role in refining some of America’s current staple foods, like mac and cheese.
If you want to learn more about James Hemings. Check out: Thomas Jefferson’s Crème Brûlée: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America written by Thomas J. Craughwell . There’s even a children’s picture book, My Name Is James Madison Hemings written by Jonah Winter.
Here is my Mac & Cheese recipe, inspired by the 1824 cookbook “The Virginia Housewife” written by Mary Randolph. It is believed that Randolph’s recipe may have been one of James Hemings creations.
Butter, to grease the dish
16 ounces large elbow macaroni
1/2 cup unsalted butter
1/2 cup all purpose flour
2 cups Milk
2 cups Half and Half
2 cups Parmesan cheese, shredded
2 cups mozzarella cheese, shredded
2 cups Italian cheese blend. shredded
½ teaspoon salt
¼ teaspoon fresh ground black pepper
½ teaspoon Smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon mustard powder
1 sleeve Ritz Crackers, crushed
¼ cup butter, melted
½ cup shredded cheese
¼ tsp Smoked paprika
Preheat the oven to 325 degrees F and butter a 3 qt baking dish (9×13″). Set aside.
Bring a large pot of salted water to a boil. When boiling, add the dried pasta and cook 1 minute less than the package directs for al dente.
While pasta is cooking, mix all 3 cheeses in a large bowl. Remove ½ cup of the mixed cheese and set aside, you will use this for the topping.
Drain the pasta and drizzle olive oil over the pasta and combine to keep from sticking.
Melt butter in a large saucepan over medium heat. Sprinkle in the flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often.
Slowly pour in the 2 cups of the milk, while whisking constantly, until smooth.
Next, slowly pour in the 2 cups of half and half, while whisking constantly, until combined and smooth.
Continue to heat over medium heat, whisking often, until thickened.
Lower the heat and stir in seasonings and whisk together.
Stir in 1 ½ cups of the cheeses, stirring to melt and combine.
Stir in the rest of the cheese, and stir until completely melted and smooth. Remove from heat.
In a large mixing bowl, combine pasta with cheese sauce, stirring to combine fully.
Pour the pasta mixture into the prepared baking dish.
For the topping, mix the 1/4 remaining cup melted butter, remaining cheese and crushed crackers together in a bowl; scatter the cracker mixture evenly over the macaroni.
Bake until the cheese is bubbly and the top is lightly golden brown for about 15 minutes.
The Keys is one of my favorite vacation spots. It tugs at my inner pirate and pulls me in with its beautiful sunsets, fun bars, and good times. After I leave, I can’t wait to get back. It’s my to-go destination for a laid-back and adventurous vacation. The Keys are a state of mind as much as a place. So there’s no surprise the Keys has its own unique cuisine too.
This recipe is inspired by one of my boyfriend, Brian’s favorite Keys dishes from Lazy Days on Islamorada. It has all the fresh flavors of the Keys. Fresh fish crusted with panko bread crumbs, sautéed, topped with fresh diced tomatoes, roasted red peppers, scallions, and fresh grated parmesan cheese with a drizzle of key lime butter.
4 (4-ounce) fish fillets, such as snapper, flounder or cod.
1/2 cup Panko bread crumbs
2 tablespoons extra-virgin olive oil
1 ripe tomato, seeded, chopped small
2 scallions, finely sliced (green and white parts)
1/4 cup roasted red pepper, diced
1/3 cup shredded Parmesan cheese
Salt & Pepper to taste.
Prepare and keep warm white wine Key lime sauce before cooking fish.
Rinse fish and pat dry with paper towels.
Spread bread crumbs in a baking pan or pie plate. Press fish into crumbs on both sides to coat well. Place fish in a baking pan and refrigerate for 30 minutes.
In a bowl, stir together the chopped tomatoes, roast peppers, scallions. Squeeze half of a lime, salt and pepper and stir to combine. Refrigerate until right before serving.
Heat a nonstick griddle or cast-iron griddle over medium heat. Once hot, add oil.
When oil is heated, add fillets, cooking in two batches. Cook each fillet 5 to 7 minutes per side, depending on thickness of fish.
Sprinkle each fillet with chopped tomato, scallions and roasted red pepper salsa; sprinkle grated cheese over top. Spoon white wine-Key lime sauce over and serve hot with white rice.
White Wine Key lime sauce Ingredients
1 tablespoon olive oil
1 shallot, chopped roughly or green garden onion
3 garlic cloves, chopped
1/2 cup dry white wine
1/4 cup chicken stock (note we tried it without the chicken stock and it was still good)
3 tablespoons butter
2 teaspoons freshly grated lime zest
1/3 cup Key lime juice
1/2 teaspoon pepper
Heat olive oil in a medium skillet over medium heat; add shallot and saute for about 1 1/2 minutes. Add white wine and bring to a boil; boil for 3 minutes or until reduced by half. Spoon shallot from pan and discard. Add chicken stock and cook for 2 minutes.
Add butter and cook over medium-low for 3 minutes, swirling pan or whisking gently to combine. Remove from heat and whisk in lime zest and Key lime juice. Keep warm over low heat while the fish is cooking. Serve warm.
This recipe pairs great with Scout & Cellar 2018 CHE FICO PINOT GRIGIO RISERVA.
Every Christmas, my family has a smorgasbord of Italian and Spanish dishes. And Mojo pork is always on the table. This recipe has become my go to for easy slow cooker meals..
This recipe is juicy, succulent with garlic and citrus and melt-in-your-mouth tender. The pork is SO tender and juicy on the inside, while deliciously crisp and golden on the edges! I love it over yellow rice, in tacos or used to make a Cuban sandwich. And the best part is, you make this in the slow cooker so it cooks all day and will be ready when you get home from work.
I have to admit, it has taken me many failed attempts and trying a variety of different recipes before finally creating this one and falling in love. It was all worth it! My secret little ingredient is Coca Cola! It really lifts the pork to bolder and better flavors! The orange juice and lime juice combo tenderizes the pork, while the natural sugars in the juices and the coke combined turn what would be just another pulled pork recipe, into heaven in your mouth! The trick to getting crispy edges, after shredding the pork, pop it in the oven on boil for 5-10 minutes until the meat is gold brown and crispy!
Pair this with Scout & Cellar Clean-Crafted™ 2018 L’ORIGINAL SPARKLING ROSÉ.
A vibrant raspberry in color with fine, fizzy bubbles and notes of candied cherry, macerated strawberry, blood orange and cantaloupe on a full-bodied frame with a mouth-coating finish.
2 tablespoons extra virgin olive oil
1/2 cup orange juice
1/2 cup lime juice
1/4 cup Coke
1 1/2 teaspoons salt
1 teaspoon cumin
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon black pepper
7 cloves garlic , peeled and smashed
1 medium sweet onion , sliced thin
2 bay leaf
3 pound pork shoulder roast
Limes and Cilantro for garnish
In a medium bowl, whisk together the oil, orange juice, lime juice, salt, cumin, oregano, red pepper flakes, pepper, and garlic.
Make slits in the pork with a paring knife and rub liberally all over with the oil mixture.
Place pork in the slow cooker, along with the onion and bay leaf. Pour the remaining juices from the bowl over the pork.
Cover and cook on low for 8 hours.
Transfer pork to a cutting board and let cool slightly. Using two forks, shred into thick chunks.
Transfer the pork to a baking sheet lightly sprayed with cooking oil spray (or lined with aluminium foil or parchment paper).
Pour 1 ladle full (about 1 cup) of the liquid from the slow cooker over the pork to season.
Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.
Season with a little extra salt and pepper if desired. Pour over more of the slow cooker juices once the meat has crisped for added flavor, just before serving!
It’s almost summer and what goes with summer. FISH, well at least here in Florida! Light and flavorful pan fried fish always reminds me of summer.
The sauce is what defines this recipe. Prepare the sauce first and allow it to simmer as you pan fry the fish. And, if you don’t like Black olives or even artichokes, no worries leave them out. Just add one tablespoon sea salt and ¼ cup lemon juice!
A tip, I have learned along the way is to add the SALT later in the dish. So you will notice salt is not on the ingredients list. The artichokes and olives give this dish enough salt, but if you feel you need salt, taste and add a pinch as needed.
Scout and Cellar Sauvginon Blanc is the perfect pairing for this recipe! Oh and GO BUCS! Definitely need a Bucs wine glass for this dish! LOL
4 grouper filets
1 white onion, thinly sliced
4 garlic cloves, chopped
1 pint cherry tomatoes
I can artichoke hearts, drained and chopped
1 can (6 ounces) Large Black Olives
1 tablespoon Italian Seasoning
1 tablespoon ground Black Pepper
1 cup chicken broth
¼ cup Dry White Wine
1 Tablespoon Unsalted Butter
4 Tablespoons Finely Chopped Parsley Leaves, for garnish
Parmesan Cheese, for garnish
DON’T LIKE OLIVES OR ARTICHOKES:
1 tablespoon sea salt
¼ cup lemon juice!
Heat the olive in a heavy skillet until lightly smoking, then add the onions, sautei for 1 to 2 minutes.
Add the garlic, Italian seasoning and pepper, stirring to combine. Saute for 2-5 minutes until fragrant.
Add the chopped artichokes and whole cherry tomatoes. Slowly add the chicken broth and stir.
Place lid on for 5 minutes, liquid to reduce.
Once liquid is reduced, add the white wine, stir and place the lid back on. Tomatoes should start to burst.
Add the olives and stir to mix. Place the lid back on and cook for 5- 1 minutes.
Add butter, stir and melt on low heat.
Heat a separate pan, add a drizzle of olive, then add the fillets to the pan. Cook until golden brown, about 4 minutes on each side.
Place the filets in the tomato mixture pan and cover with the sauce, cook for 2-4 minutes.
Serve the fillets topped with the tomato mixture, sprinkled with parmesan cheese and parsley.
You can serve this on its own or with a side of cauliflower rice/white rice.
One of the things I love about cooking is how the flavors can take you back to a specific time or memory. This recipe reminds me of my family whether it was dinner at La Teresita or the smells of my grandmother’s house. La Teresita is a Spanish restaurant in Tampa. My family have shared many meals together here. Every time we would go to dinner at Le Teresita, my dad would order Ropa Vieja, which means “old clothes” in Spanish. We would laugh as he made a joke that he liked the taste of old clothes then he would shake the bread basket, and ask “Más pan!” It became a family joke!
You’ll love this dish if you’re into big, bold flavors! It is delicious served with black beans, white rice, and sweet plantains. Typically this dish is made with flank steak, which is lean and has long, shreddy fibers, and is how the dish earned the name “old clothes.” It’s the traditional choice, but you can also use chuck roast.
Brian and I love to use our Le Creuset braiser. So naturally, I used the braiser for this recipe. However you can also make this in a slow cooker. I included instructions for both below.
I can not think of a better wine to pair with this dish other than Scout and Cellar’s 2018 OSO PARDO TEMPRANILLO. This wine is deep purple-red in color with notes of cherry, blood orange and leather lifted by a hint of violets on a textured frame with a bright finish. I love the story of where this wine comes from, La Mancha, Spain. The winery was founded over 30 years ago, when 28 wine growing families decided to join and work together, creating something larger than any of them could have done on their own. To this day, the estate operates as a cooperative, with over 6,000 acres of vineyard with about 60 viticulturists and vintners. Click the link to learn more and order a bottle.
3 pounds flank steak
1/4 cup white vinegar
1/2 cup red wine vinegar
1 red bell pepper, sliced
1 poblano pepper, sliced
1/2 large onion, sliced
6 cloves garlic minced
2 Bay leaves
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon cayenne pepper
1 tablespoon salt or more to taste
15 ounces can crushed tomatoes
½ cup Spanish green olives, pitted (optional)
2 teaspoons tomato paste
white rice steamed
1 lime quartered
Chopped cilantro for garnish
Pat roast dry with paper towels. Heat oil in a large heatproof pot over high. Cook chuck roast, turning occasionally, until browned on both sides, 5–7 minutes per side. Transfer to a plate.
Place a rack in the lower third of the oven; preheat to 250°. Cook onion, bell peppers, and salt (plus 2 Tbsp. oil if using flank steak), stirring occasionally, until softened and beginning to brown, 12–14 minutes.
Add garlic and cook, stirring frequently and scraping bottom of pan, until vegetables are golden brown, 3–5 minutes.
Stir in wine and cook, stirring occasionally, until evaporated. Stir in paprika, oregano, cumin, black pepper, and cayenne until vegetables are coated; continue to cook, stirring, until spices are fragrant, about 1 minute.
Add tomatoes and stir.
Bring to a boil and cook, stirring occasionally, until liquid is reduced by half, about 5 minutes.
Nestle the meat into the tomato mixture and tuck in bay leaves on either side. Cover and transfer to the oven. Braise until meat is very tender and shreds easily, 2½–3 hours. Let cool for 15 minutes.
Skim excess fat from sauce; discard bay leaves. Using 2 forks, tear and smash beef into sauce until it’s shredded and covered with sauce.
Stir in olives and vinegar.
Top with cilantro. Serve with white rice, black beans and sweet plantains.
SLOW COOKER INSTRUCTIONS
Add the wine, vinegar, crushed tomatoes, tomato paste and spices to the slow cooker and stir. Add the flank steak and flip it around in the sauce.
Add on top of the meat the onion, bell peppers, olives, and garlic cloves.
Place the lid on the slow cooker and cook on low for 9 hours or high for 5 hours.
Don’t be scared away by the crawfish! You can make this spicy creamy sauce to serve over shrimp, white fish, chicken, or even pork. The possibilities are endless.
Any cajun meal always reminds me of my best friend, the Cajun Queen Christine! She has taught me the amazing flavours of Louisiana cuisine.
Étouffée is a French word that means “smothered” or “suffocated.” As you can see in the photo, the crawfish is smothered with a combination of chopped vegetables and tomatoes in a rich light roux. Étouffée brings together all of the hallmarks of Louisiana cooking: Seafood, a flour-and-oil roux, the “Holy Trinity” of onion, celery and peppers, traditional Cajun seasoning and hot sauce.
Another one of my Louisiana friends, Alaina suggested Louisiana’s Cajun Land seasoning to use when cooking Cajun meals. You can order some from Amazon. It definitely will give your food a cajun kick!
When making this crawfish Étouffée recipe, I like to use freshly boiled crawfish when I can. You can also grab frozen crawfish tails from the freezer section at your local grocery store. If crawfish tails aren’t your thing, then shrimp, fish, chicken or pork will do. My mom and dad used andouille sausage and said it was delicious! Just saute the protein of your choice before adding it to the sauce.
So pour yourself a glass of Scout and Cellar 2018 CHE FICO PINOT GRIGIO RISERVA and let’s get cooking!
3 tbsp flour
4 tbsp of butter, divided
1 1/2 cup of half and half
1 shallots, chopped
1 stalk celery, chopped
1 cup of chopped bell pepper (I like to use a mixture of red, orange, and yellow)
1/4 cup of freshly chopped parsley (or 1 tbsp of dried parsley)
4 cloves of garlic finely chopped
3 tbsp of tomato paste
2 cups of chicken broth
1 tbsp of Cajun Seasoning (I usd Cajun Landing but Tony Chachere’s works too)
Salt and pepper
1 pound (16 oz.) peeled crawfish tails or protein of your choice.
Put flour and butter in a pot and cook for 5 minutes.
Add the onion, pepper, celery, parsley, and garlic. Saute for 2 minutes.
Pour in half and half and whisk until there are no lumps.
Add the tomato paste and whisk.
Add 1 cup of the water or broth and whisk until smooth. Let cook for 2 minutes stirring often.
Pour in the other cup of the water/stock and stir. If this is the desired consistency you would like, there is no need to add any additional water or stock. If you would like the etoufee to be thinner pour a little more water at a time.
Add cajun seasoning. Season with salt and pepper to taste.
Add the crawfish tails into the pot and squeeze the lemon juice on top and stir.
Allow the crawfish to warm in the pot for about 4-5 minutes, then serve with rice and sprinkle with sliced green onions.
Living in Florida has many benefits, sunny days, beautiful beaches, and it also comes with the benefits of AMAZING fresh fish.
I was lucky enough to grab some grouper fillets from my local fish market but you can also score some at your store’s frozen section. If you are unable to find grouper fillets, you can use snapper, cod, catfish or even chicken.
This sauce highlights the fish without taking over. In this recipe, I use a simple piccata sauce with lemon and capers to create an easy meal that everyone will love! Oh, and this is a one pan dish! Hello easy clean up! 🙂
I’m not usually a Chardonnay fan but since I received a bottle of Scout & Cellar Fiddleneck Chardonnay I thought I’d give it a try. I am now a Chardonnay fan! The Fiddleneck Chardonnay is the perfect pairing to this recipe! It’s not oaky like most Chardonnays I have tried in the past. It’s light and refreshing with notes of yellow apple, candied lemon peel, and ripe pineapple. It truly is delicious with the buttery lemon flavor of the grouper piccata!
4 6-ounce grouper fillets
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
3 tablespoons butter divided
1 tablespoon olive oil
1/2 cup fresh lemon juice
2 garlic cloves, chopped
1/2 cup white wine
1 cup chicken broth
2 tablespoons capers
2 tablespoons chopped parsley
Sprinkle grouper fillets with salt and pepper.
Dredge fillets on all sides in flour.
Melt 2 tablespoons butter and olive oil in a large skillet.
Add fillets to skillet; cook until browned and cooked through, about 5 minutes on each side. Remove fish from skillet.
Add garlic, lemon juice and wine to the skillet, scraping browned bits from the pan. Add the chicken broth and stir to combine.
Cook for 2 minutes or until slightly thickened.
Tip: if the sauce is too bitter, just add ¼ cup of chicken broth at a time.
Remove from heat; stir in remaining 1 tablespoon butter, capers and parsley.
Serve sauce over fish.
I served mine with a side of angel hair pasta and baby broccoli.
If you love French Onion soup, you will LOVE this French Onion Stuffed Pork tenderloin! This smothered pork tenderloin has all the great flavors of a French onion soup, plus juicy pork, and it’s made in one pan!
Seriously! Brian, my boyfriend said this meal made the Top Ten! It’s savory, it’s gooey, it’s rich, it’s easy, and it’s all done in one pan, which makes for easy clean up! I personally love cast iron so my 10 inch cast iron skillet is my go-to for one pan meals!
Grab your favorite oven-safe skillet, and let’s get started!
Preheat the oven to 350°F while you brown the onions and garlic. This will take about 20 minutes. You will use two onions, which may seem like a lot but trust me the onions will reduce as they cook. Cook the onions and garlic in an oven-safe, large skillet. The pork tenderloin will be going back in there. Be sure to keep the cooked onions warm by putting an aluminum tent over them while you prepare the pork loin.
Before butterflying the tenderloin, mix the oil, salt, pepper, and Italian seasoning in a bowl. You will rub this oil mixture on both sides of the tenderloin. To butterfly the pork tenderloin, use a sharp knife to make a horizontal cut about one-third of the way up from the bottom of the tenderloin. Flip open the thicker, top flap (like opening a book). Then, take the knife and cut another horizontal line through the thicker part of the tenderloin to open it up even more (like a trifold). You should now have a flat surface of meat that will hold the flavor of the French Onion Stuffed Pork Tenderloin. Put a piece of plastic wrap over the laid out pork and pound it out to about a 1/3 inch thickness, be careful not to tear it. Once the pork has been butterflied, rub both sides with the oil mixture.
Top the pork tenderloin with half of the cooked onions and half of the shredded cheese. Roll up the pork tenderloin, making sure you wrap up all that goodness inside! Then, using cooking twine, tie the rolled pork tenderloin up to hold in all the ingredients. Heat the same skillet that you used for the onions, melt 3 tablespoons of butter. Next, sear the pork tenderloin on all sides, rotate it about four times to get as much of the pork seared as possible.
Next, cook the pork tenderloin for about 15-20 minutes, making sure the internal temperature is at 145°F. Take the tenderloin out of the oven. Don’t worry, I did not forget about the rest of the onions and cheese. Top the tenderloin with both and broil for about 5 minutes, or until the cheese is melted and golden brown. Sprinkle with chopped parsley and Enjoy!
This recipe pairs great with my french onion risotto and a glass of Scout & Cellar’s 2018 LITTLE JANE PINOT NOIR. Little Jane Pinot Noir is elegant and complex with red plum, black cherry and fresh raspberry balanced by garrigue, Asian spice, and a hint of coffee bean with soft tannins and a lingering finish.
Risotto recipe is at the bottom of this post.
3 tablespoons butter
2 yellow onions, thinly sliced
3 garlic cloves, chopped
1 tablespoon EVOO
Salt & Pepper
½ cup beef broth
1 pork tenderloin
2 tablespoon extra virgin olive oil
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Italian seasoning
2 cups shredded gruyere cheese, divided
3 tablespoons butter
Preheat the oven to 350°F.
In a large oven-safe skillet over medium-high heat, melt butter.
Add onions, drizzle EVOO over top, stir and saute for 5 minutes.
Add garlic, stir to combine and saute for 2-5 minutes
Add beef broth, stir and cook until the onions are browned and tender (approximately 15-20 minutes).
Transfer cooked onions to a bowl and tent to keep warm.
Butterfly the pork tenderloin.
Cover the entire cut of meat with plastic wrap and pound to an even 1/3 inch thickness.
In a small bowl, combine oil, salt, pepper, and Italian seasoning. Rub over both sides of pork tenderloin.
Top the pork tenderloin with half of the cooked onions and half of the shredded cheese.
Tightly roll the pork tenderloin to completely enclose all of the fillings.
Using cooking twine, tightly secure the roll.
In the same skillet over medium heat, add the pork tenderloin to the pan and sear on all sides (about 3-5 minutes on each side). Turning the pork tenderloin a total of 4 times.
Transfer the skillet to the oven and cook for 15-20 minutes or until the pork tenderloin reaches an internal temperature of 145 °F.
Remove pork tenderloin from the oven.
Increase oven temperature to broil.
Top pork tenderloin with remaining cheese and onions and cook for 5 minutes or until cheese is melted and golden brown.
Slice and serve warm.
Sprinkle with parsley for garnish.
5½ cups beef stock
2 tablespoons unsalted butter
2 large onions, thinly sliced
2 cups Aborio rice
6 cloves garlic, minced
¼ cup Parmesan cheese
¼ teaspoon salt
Pinch black pepper
First, heat your stock in a pot until warm, and keep over low heat to make sure it is warm while you work – this helps the rice to better absorb the liquid.
Heat your butter in a large pot over medium heat. Add in your onions and cook for 15-20 minutes or so, stirring often, until they are golden brown and caramelized. Add in your rice and garlic, stir to combine, and then add in your ½ cup of stock. Stir often, you want to make sure that the rice doesn’t burn, stir until the liquid has been absorbed, then add in another ½ cup, stir, and when that liquid has also been absorbed, add in another ½ cup of stock. Continue to do this for another 18-20 minutes, until the rice is tender.
When your rice is ready, stir in the Parmesan, salt, and pepper. Taste and adjust seasonings as needed. Serve hot.