Fennel-Crusted Pork Loin with Roasted Potatoes and Pears

If you have a little time to make dinner, I have always thought pork tenderloin might be one of the easiest things to make. Not to mention it is delicious, being such a tender cut of meat, you merely put a rub, marinade, etc. on the meat, then let your oven do the rest.

I know I have mentioned this before, but if you don’t have a thermometer that you can leave in the pork and have it beep when the pork is done, you absolutely need one. Best $20 investment you can make (or if you are lucky like me, your mother will get one for you as a gift!).

This recipe is a standard “go to” in our house, especially in the fall and winter months. There is something about the fennel and pears that just feels so warm and rustic.

This recipe came from Real Simple. Bon Appetit!

FENNEL-CRUSTED PORK LOIN WITH ROASTED POTATOES AND PEARS
Serves 4

1 tablespoon fennel seeds
2 cloves garlic, minced
4 tablespoons olive oil
kosher salt and pepper
2 pounds boneless pork loin
2 red onions, quartered
1 pound small white potatoes, quartered (or sometimes I use red potatoes or even Yukon gold)
3 firm pears (such as Bartlett), cored and quartered

Heat oven to 400° F.

Using the bottom of a heavy pan, crush the fennel seeds or give it one spin in your spice grinder. In a small bowl, mix the seeds, the garlic, 2 tablespoons of the oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Rub the mixture over the pork, then place the pork in a large roasting pan.

In a bowl, mix the onions, potatoes, pears, 1 teaspoon salt, 1/4 teaspoon pepper, and the remaining oil. Scatter around the pork and roast until cooked through, about 70 minutes (internal temperature 150° F or whatever you prefer for your pork). Transfer the pork to a cutting board and let rest at least 5 minutes before slicing. Serve with the roasted fruit and vegetables.

BBQ Spiced Chicken, Salsa Salad and Pumpkin Chipotle Polenta

I have to admit, although I married into an Italian family (with the last name Pasquinucci), I had never cooked with polenta before. Not only did I have no clue how to even cook it, but I always thought it had the stigma of being like gruel with no flavor. So, in the spirit of Julia Child, I was not afraid and gave it a whirl!

For those of you who haven’t made it before, you will laugh at how quick and easy it is. Just boil chicken broth with half and half, throw in the polenta and it is done in literally 2 minutes. But, the trick is adding additional flavor – this recipe does a great job with chipotles in adobo (if you haven’t tried these before, start slow in adding them until you get the head you want) and pumpkin.

The chicken also has an amazing flavor, different than other BBQ chickens I have made.

This recipe is special thanks to Rachael Ray – whose spice and flavor I always love!

BBQ SPICED CHICKEN, SALSA SALAD AND PUMPKIN-CHIPOTLE POLENTA

1 tablespoon grill seasoning
2 tablespoons chili powder
1/2 tablespoon ground cumin
1 tablespoon coriander
3 tablespoons dark brown sugar
4 boneless skinless chicken breasts
4 tablespoons extra-virgin olive oil, divided
4 plum tomatoes, chopped
1 yellow bell pepper, seeded and chopped
1 red onion, chopped
1/4 fresh pineapple, cut into spears and grilled
2 limes
A handful fresh cilantro leaves, chopped
Salt and freshly ground black pepper
2 cups chicken stock
1 cup milk or half-and-half
1 chipotle in adobo, finely chopped and 2 teaspoons adobo sauce
3/4 cup quick cooking polenta
1 (15-ounce) can pumpkin puree
2 tablespoons butter
2 tablespoons honey

Heat grill pan over medium-high heat.
Mix spices and sugar in a large plastic food storage bag. Coat chicken with 1 tablespoon extra-virgin olive oil and add to bag. Coat the chicken evenly in the spices and sugar. Let the chicken hang out a few minutes.

Chop and combine the tomatoes, bell pepper, onions and grilled pineapple spears.

Place chicken on grill and cook 6 to 7 minutes on each side.

Dress the salad with lime and a couple tablespoons extra-virgin olive oil. Season the salad with cilantro, salt and pepper.

Heat the stock and milk or half-and-half in a sauce pot with chipotle and adobo sauce. Whisk in the polenta and thicken 2-3 minutes, stir in pumpkin to warm through. Stir in butter and honey and season with salt and pepper.

Serve polenta with chicken and salsa salad.

Santa Fe Pizza

I think it is so easy to get into a food rut. What new variation on chicken should I make tonight? Maybe pork? It sometimes starts to all run together, which is why I love to throw burgers, sandwiches and pizzas in the mix to give a little variety.

I think pizzas might be one of the most underrated home-cooked foods. You generally think of delivery or frozen, but it is so quick and easy to make amazing pizza at home.

This recipe is a classic Santa Fe pizza and has a great Mexican flare. It is overflowing with ingredients and spicy flavor. If you don’t have chicken strips on hand from leftovers, just saute up some cut up breasts with a little cumin (which is what I do when I make this recipe).

Thanks to Bon Appetit for this quick weeknight meal.

SANTA FE PIZZA
Serves 6

1 10-ounce purchased fully baked thin pizza crust
1 3/4 cups grated sharp cheddar cheese
2 cups roast chicken strips
1/2 teaspoon ground cumin
1/2 cup thinly sliced red onion
6 tablespoons frozen corn kernels, thawed, drained
6 tablespoons chopped fresh cilantro
2 large jalapeño chilies, cut into thin rounds, seeded
2/3 cup drained purchased refrigerated fresh salsa

Position rack in center of oven and preheat to 425°F. Place crust on rimless baking sheet. Leaving 3/4-inch plain border, sprinkle 1 cup cheese, chicken strips and cumin over crust. Top with onion, 4 tablespoons corn, 4 tablespoons cilantro, 3/4 cup cheese, jalapeños and 2 tablespoons corn. Bake pizza until crust is crisp and topping is heated through, about 13 minutes. Top with salsa and remaining 2 tablespoons cilantro.