HONEY GARLIC PORK BRAISE WITH SUMMER VEGGIE PENNE

During one of my weekly grocery shopping adventures recently I went over to the meat section to see what was priced cheap that week. I saw beautiful pork tenderloins that were specially priced and knew I had to grab a couple of those and stock them into my freezer. I just love using this cut of meat since it really takes no time to cook and it always comes out tender and juicy for me. I decided upon making my easy pork honey garlic braise; that would literally take me about half hour to make. To go along side I made this summery vegetarian pasta dish that paired beautifully with this pork. I definitely will have to make this again for the hubby and me down the road. I recommend giving this a try using chicken meat as well.

Serves 2 generously

Honey garlic pork ingredients:

  • 1 medium sized pork tenderloin, cut into chunks
  • coarse salt and freshly cracked black pepper
  • 1/2 tsp dried oregano
  • 2 tbsp olive oil
  • 4 large garlic cloves, minced
  • 1 small onion, chopped
  • zest and juice of one lemon
  • 1 large tbsp of honey
  • 1/4 cup of white wine or chicken stock

Summer Veggie Penne Ingredients:

  • 2-1/2 cups dry penne pasta
  • 3 tbsp olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced finely
  • pinch of hot chili flakes
  • coarse salt and freshly cracked black pepper
  • 1 pint cherry tomatoes, halved
  • 1 medium carrot, peeled and julienned
  • 1 cup mushrooms, sliced thin
  • 3 green onions, cut into thirds and lengthways into thin matchsticks
  • 2 tbsp butter or margarine
  • 1 tbsp vegetable seasoning
  • freshly grated Parmesan cheese (when serving)

1. Place the pork chunks into a medium sized saucepan, then season with salt, pepper and dried oregano. Add in 2 tbsp of olive oil, the minced garlic, chopped onion, the zest and juice of one lemon, and the honey. Give it a quick stir and leave it to marinade for about 10 minutes. Heat the saucepan on medium high heat and let the pork sear on all sides for about 5 minutes, then pour in the white wine and turn the heat down to a gentle simmer. Place a lid on the pot and let it braise for good 20-25 minutes or until juicy and tender.

2. Place a large pot of boiling water on the stove, season the water generously with salt and cook the penne pasta until al dente (follow the package instructions). Start this next step once the pasta is almost finished cooking: Heat oil in a large deep skillet, add in the chopped onion and garlic, cook until the onion is translucent. Sprinkle in the chili flakes, salt and pepper.

3. Quickly add in the halved cherry tomatoes, the julienned carrots, and the sliced mushrooms. Cook for about 2 minutes, making sure that the carrots have not wilted too much. Add in the drained penne pasta, along with the green onion, 2 tbsp of butter, and vegetable seasoning. Toss together for about a minute or two and add in a ladle full of the pasta cooking water to create a bit of sauce. Serve warm with a generous sprinkling of Parmesan cheese. Make sure not to forget about the yummy braised pork as well. Enjoy!

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