Blueberry White Wine Vinegar Reduction Pork with Garlic Boiled Potatoes & Carrots

I love cooking with fresh fruit and veggies in the house!  This was another one of those delicious recipes that you can do so many different ways.  Enjoy!

Grilled Pork

Ingredients: 

1/2 Cup Champagne Vinegar 

1/2 Cup White Wine (I used Vermentino)

1/2 Cup Fresh Blueberries

3 Pork Tenderloins (Thickly Sliced)

Seasoning (Mediterranean Spiced Sea Salt, Tarragon)

Dollop of sour cream

Rosemary leaves

Directions: 

Prepare the grill (I used my handy George Foreman Grill).  Bring the vinegar & white wine to a boil in a saucepan over high heat.  Add the blueberries and reduce heat to Low.  Cook until reduced by half.  While the sauce is reducing, season the pork tenderloins.  Place on the grill.  Cook for about 15 minutes until cooked all the way through.  Remove from the grill.  Cover or keep warm in the microwave.  As soon as the sauce is thoroughly reduced score the meat to ensure the sauce will seep in.  To serve spoon the sauce and blueberries over the meat to just cover (or to taste).  Garnish with a dollop of sour cream and rosemary leaves to the side.  *Do not shy away from the sour cream, it enhances the flavor tremendously and makes the taste sweeter.

 

Garlic Boiled Potatoes and Heirloom Carrots

Ingredients: 

9-10 Small Gold Potatoes

~20 Small Heirloom Carrots

3 Large Garlic Cloves (Minced)

Seasoning (Mediterranean Spiced Sea Salt, Spicy Montreal Steak Seasoning)

Directions:

Add the carrots and potatoes to a large pan and cover with water.  Turn heat to high and start to boil.  Add the garlic and seasoning to the water.  Boil until the potatoes are slightly soft but still firm.  Drain the water, serve & enjoy.  

Add the veggies to the water to boil and add vinegar and wine in a saucepan set to boil

Add garlic & seasoning to veggies, add blueberries to the sauce

Continue to boil the veggies and simmer to reduce the sauce

Season the pork and place on the grill

Serve & Enjoy!

Grilled Pork Chops with Hibiscus Nectarine Glaze and Ginger-Garlic Sauteed Veggies

This is another one of those delicious recipes of using what I already have.  Their turned out very well.  I definitely recommend anyone trying it with the veggies they have in their house.

Grilled Pork Chops
Ingredients:
4 Pork Chops (bone-in)
Olive Oil
Seasoning (Alpine Touch (salt and pepper), Tarragon, Spicy Montreal Steak, Cinnamon)
3 Tbsp Butter
2 Tbsp Sugar
2 Tbsp Hibiscus Jelly
Cinnamon
3 Nectarines (pitted and sliced)

Directions:
Brush Olive Oil on the pork chops and generously season.  Grill until browned all the way through.  In the meantime add all of the remaining ingredients into a sauce pan and cook on low until pork chops are done and serve by pouring over the pork chops. 

Ginger-Garlic Sauteed Veggies
Ingredients:
3 Tbsp Butter
1 Garlic Clove (minced)
1 tsp Ginger (minced)
4 Leaves of Endive (chopped)
2 Radishes (chopped)
1/3 Daikon (peeled and sliced)
3 Mushroom Caps (chopped)
2 Broccoli florets (separated)
1/2 Orange Pepper (seeded and chopped)
1/2 Zucchini (peeled and sliced)

Directions:
Add the butter, garlic and ginger to a fry pan and heat on high.  Add all of the veggies and mix together until thoroughly saturated.  Serve & Enjoy.

Brush the pork with olive oil and generously season

Grill until browned all the way through

In a sauce pan combine all remaining ingredients and cook on low hear

Heat the butter, ginger and garlic in a fry pan and continue to simmer the glaze

Add the veggies to the fry pan and finish simmering the glaze

Remove the pork when thoroughly cooked

Serve & Enjoy!

Rosemary Citrus Chicken

Rosemary Citrus Marinated Grilled Chicken

Ingredients:
2 tsp Orange Zest
1/2 tsp Lemon Zest
1/4 Cup Fresh Orange Juice
2 Tbsp Lime Juice
2 Cloves Garlic Chopped
1 Tbsp Crushed Rosemary
3 Chicken Breasts Skinless

Directions:
In a large bowl (or resealable plastic bag) combine the orange and lemon zest.  Add the orange and lime juice to the zest.  Mix together and add the garlic and rosemary.  Thoroughly mix the ingredients and add the chicken breasts.  Cover completely and marinate for about 20 minutes.  Remove the chicken and grill for about 15 minutes or until thoroughly cooked while still being juicy.  Serve and enjoy!

Orange & Lemon Zest

Add the Orange & Lime Juice

Add the chopped garlic and crushed rosemary

Add the chicken and marinate for 20 minutes

Grill for about 15 minutes

Remove from the grill and cover with juices from cooking

Serve & Enjoy!

Orange balsamic pork with loaded mashed sweet potatoes

Orange Balsamic Pork

Ingredients: 

Extra Light Tasting Olive Oil

Garlic Salt

Rosemary

Sea Salt

Basil

Hickory Smoked Balsamic Seasoning

Pack of thinly sliced pork tenderloin

1 Cup Orange Blossom Honey Balsamic Vinegar

1/2 Cup Orange Liquor

Dollop of sour cream

Rosemary leaves

Directions: 

Prepare the grill (I used my handy George Foreman Grill).  Bring the Balsamic Vinegar & Orange Liquor to  a boil in a saucepan over high heat.  Cook until reduced by half.  While the sauce is reducing season the pork tenderloins but lightly brushing oil on them and evenly adding the seasoning.  Place on the grill.  Cook for 8-10 minutes until cooked all the way through, until light pink in the center.  Remove from the grill.  Cover or keep warm in the microwave.  As soon as the sauce is thoroughly reduced score the meat to ensure the sauce will seep in.  To serve spoon the balsamic reduction over the meat to just cover (or to taste).  Garnish with a dollop of sour cream and rosemary leaves on top.  *Do not shy away from the sour cream, it enhances the flavor tremendously and makes the taste sweeter.

*Optional: You may also garnish with a few mini orange slices ( I used some from a cutie orange)

Loaded Mashed Sweet Potatoes

Ingredients:

1 Large Yam/Sweet Potato

1/2 Cup Cream

1/4 cup Brown sugar (loose not packed)

2 Tbsp Marshmallow Cream Sauce (or you can use 1/2 cup Marshmallows)

2 tsp Cinnamon

Directions:
Peel and Slice the Sweet potato into cubes.  Barely cover with water and boil until soft (10-15 min).   Add the cream and mix while mashing.  Add the remaining ingredients and stir until mixed fully.  Serve and enjoy!

 

Season the pork

Boil the Balsamic Vinegar & Orange Liquor

Also boil the sweet potatoes

Add remaining ingredients to the sweet potatoes

Stir until thoroughly mixed

Serve & Enjoy