Mama Made Italian Roast Pork!

And again it's football season, so on Sundays it's easy eating in this house.  But, it has to be good food of course, no take out, no pre-packged stuff, just easy tasty guy food.  Italian Roast Pork sandwiches are front and center today with multi colored roasted Parmesan potato edges.  It's a SCORE!, for me because the pork goes into the crock pot to cook all day, all I have to do is cut potatoes and season them and off to the oven they go, then it's TOUCHDOWN TIME!

Recipe below.

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I cut the pork in half so it would fit in the smaller of the two crock pots that I have.

 A few simple ingredients make amazing roast pork, like some garlic.  It's Italian, ya gotta have garlic!

 I love the fragrance of fresh rosemary.....

 and flat leaf parsley.

 Sprinkle all the ingredients over the top of the pork tenderloin.....

 ......cover the crock pot, set on high, and let it do all the work!  The house smells amazing while it's cooking. When it's done shred with two forks.

Lightly toast kaiser rolls, top with cheese and pork.

 As a side dish I served roasted multi colored Parmesan potato wedges.

Cut into quarters, spread out on a baking sheet with 2 tablespoons of olive oil, sprinkle with salt and pepper roast at 400 degrees.

 In the last 5 minutes of roasting, sprinkle with Parmesan cheese and bake until cheese melts.

Serve along side your pulled pork sandwich.

Italian Pulled Pork Sandwiches

Ingredients

1 tablespoon olive oil

1 pork tenderloin

1 teaspoon kosher salt
1/2 teaspoon black pepper

5 cloves garlic, minced

2 long sprigs of fresh rosemary, minced

5 sprigs of fresh Italian flat leaf parsley, chopped

2 tablespoons water

Directions

Pour the olive oil into the bottom of a crock pot.  Cut the pork tender loin in half and place in the crock pot.  Sprinkle the salt, pepper, minced garlic, minced rosemary and chopped parsley over the pork. Add the water, cover and set on high.  Cook for 6 hours, add a little water if needed during cooking time so it doesn't dry out.  When it's done, shred with two forks and serve on toasted kaiser rolls with provolone cheese and/or broccoli rabe sauteed in garlic.

Cozy Autumn Meal - Pork Tenderloin With Apple Cider Pan Gravy

It's in the 90's outside, crazy weather for September, it needs to get on with Fall.  I am sick of the summer weather, move along!  I made (tested on my family) this cozy Fall meal the other night for dinner and there was nothing left on their plates.  My family loves these types of meals, I don't cook like this all Summer, it's lighter fare for the warmer weather for me.  This meal is a "stick to your ribs" kind of meal, it was easily put together including the sides that I served with it.

A few ingredients and the tenderloins.

 Chop up some fresh rosemary and sage - that I grew myself I might add.  Tenderloins all plated up and waiting to be drowned in the gravy

 Pan gravy made from the drippings and poured over the sliced pork tenderloins.  I served mashed potatoes, yellow beans, apple sauce and warm knot rolls with it. Can you say delicious!

TIP:  This is Wondra.  It is a quick thickening flour, but different than plain flour, because it doesn't clump up when you mix it with water.  No more lumpy gravies!

 Pork Tenderloin With Apple Cider Pan Gravy

For the Tenderloin

2 Tbsp. olive oil
2 tsp. minced garlic
salt and pepper to taste
1 package plain pork tenderloin
1/2 cup Grey Poupon mustard
1 1/2 cups of apple cider
1 Tbsp. apple cider vinegar
2 tsp. fresh rosemary, minced
1 tsp. fresh sage, minced

In a Dutch Oven type pan over medium high heat, heat the olive oil. Saute the garlic for 1 minute, be careful not to burn it.  Season the tenderloin with the salt and pepper and sear on all sides.  Spread the mustard, with a spatula, on the tenderloin.  Add the apple cider, vinegar, rosemary and sage then cover with a lid. Turn heat down to medium and cook for 1 hour.

For the Gravy
2 Tbsp butter
2 Tbsp Gold Medal Wondra Quick Mix Flour
1/2 cup of water

When ready to serve the tenderloin, take out of the Dutch Oven and put on a plate.  Cover with a piece of tin foil and let it rest.  Stir the butter into the pan drippings until it melts.  Whisk the flour and the water together and stir into the gravy to thicken it.  Pour over the sliced tenderloin and serve.