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Portland, Oregon food blog with many years worth of recipes, restaurant features, and food photos.


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FFwD: Green-as-Spring Pork Stew

Green as Spring Pork Stew

Originally, this French Fridays with Dorie recipe called for veal. I haven’t really eaten veal since becoming an un-vegetarian (uh, 1994 1995?) and I didn’t really see the need to use it here. Not when there’s…PORK! So, yeah, I subbed the veal for pork shoulder. And I also made mine more broth-y by using a little bit less meat and adding some wine to de-glaze the pan.

There are a number of steps to this and it’s kind of a big production, so it’s probably best for a weekend project. It’s very light and spring-ish for a stew. And as another surprise, jwa really liked this, which was surprising, since he’s not really a fan of the stew.

So, the next somewhat chilly weekend day before summer really kicks in, you may want to consider this one!

Here’s a link to all the French Friday with Dorie posts so you can see how nice this also works with the veal!

Green as Spring Pork Stew

Green as Spring Pork Stew

Green as Spring Pork Stew

Green as Spring Pork Stew

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FFwD: Pork Chops with Rosemary Butter, plus Delicate Squash with Maple & Dijon

Pork Chops with Rosemary Butter, plus Delicate Squash with Maple & Dijon

This week’s French Fridays with Dorie was originally Veal Chops with Rosemary Butter, but I decided to use pork instead for something I like to call: “Pork Chops with Rosemary Butter.” If you want the original recipe, it is online here: Veal Chops with Rosemary Butter.

Now that we’ve got that intro out of the way, I’d also like to add that I am extremely excited for the International Food Bloggers Conference next week in Seattle and meeting up with a bunch of FFwD people there (as well as seeing Dorie Greenspan, who is the keynote speaker at the conference)! Here’s my post about the one I attended last year in Portland. As you can see, I’m expecting this year to be just as delicious.

But back to FFwD: Aside from the pork for veal swap, I stuck mostly to the recipe, we did have some roasted delicate squash (from our garden) on the side. All in all, a pretty wonderful Thursday night dinner by any standards!

My photos are below and a link to everyone’s posts are here.

Pork Chops with Rosemary Butter, <span style= . . . → Read More: FFwD: Pork Chops with Rosemary Butter, plus Delicate Squash with Maple & Dijon

Marinated and Grilled Green Curry Pork Tenderloin

Grilled and Marinated Green Curry Pork Tenderloin

This is the pork tenderloin recipe to beat all pork tenderloin recipes. At one time, I thought this honor went to Roasted Pork Tenderloin with Apple Cider Jus and while that is still a pretty tasty recipe, this one for Green Curry Pork Tenderloin has won. Won everything.

Oh my god. This is seriously the best pork I have ever made. And yes, it seems like there are a lot of steps (there are) and yes, you’ll have to do some planning, but you will be rewarded with tender, spicy, moist pork, crunchy pumpkin seed brittle-like crunchies, and a pretty good (albeit not overly spicy) green curry sauce.

Now, if you look up the original Green Curry Pork tenderloin recipe on epicurious.com, you’ll notice that I didn’t change all that much. Except for halving the pork and marinade and keeping the sauce and pumpkin seeds the same. Stay with me here — for two people, 3-4 servings are just fine, dinner and lunch. Perfect. Extra pumpkin seeds are great on salads and even ice cream. And double sauce? How is that not an awesome idea? But, if you want eight servings, just . . . → Read More: Marinated and Grilled Green Curry Pork Tenderloin

Danish Meatloaf with Bacon (Forloren Hare)

Danish Meatloaf with Bacon (Forloren Hare)

So, what is the best way to follow a Meatless Monday post? Why a big, meaty one of course! Even jwa, who is not a huge fan of meatloaf was on board with this meal. Danish Meatloaf…who knew? The bacon gets nice and crispy in places and helps keep the meat all moist (the cream helps that too, actually), and there’s lingonberry jelly in the gravy giving it that extra-Nordic flair.

Originally, the recipe said that this serves 8 but I just don’t see how that is at all possible (and it’s not like I’m all Ron Swanson or anything) — we got about four servings, dinner and lunches the next day.

On the side I made some braised greens and we split a Hasselback Potato (just one! sensible!), kind of following this recipe from Nigella, but adding some smoked paprika and Parmesan cheese (and baking at 400 degrees F). That’s something I’ve always wanted to try, ever since seeing what seems like a million photos of this potato dish on Pinterest. The verdict is that I’ll most definitely make this again. The meatloaf as well. Such a delicious, cold-weather appropriate, Scandinavian meal. You . . . → Read More: Danish Meatloaf with Bacon (Forloren Hare)

FFwD: Fresh Orange Pork Tenderloin

Fresh Orange Pork Tenderloin

This week’s French Fridays with Dorie was fairly interesting — pork tenderloin, cut into pieces, browned and then cooked quickly in orange juice, zest and segments, cardamom and onion. So, um, I changed a few things.

Originally, the diced onions were to be added with the orange, but I caramelized those a bit first thing, then removed them and browned the pork. I added the onions back in when I added the rest of the ingredients. I just wasn’t really into the idea of boiled diced onions, when I could brown them at the beginning and give them a sweeter flavor.

Also, I only made a half recipe and I put my cardamom seeds in a spice bag so I wouldn’t have to fish them out before serving.

Oh and I only cooked my pork for about five minutes in the sauce, as I wanted to pull it out before it overcooked (plus, I think I cut my pork a bit smaller than I should have). I just kept it warm under foil while I finished the sauce.

Everyone’s posts are here and my photos are below.

Fresh Orange Pork Tenderloin

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