Pork Chow Mein Soup

This recipe is a simple ingredient, no fuss, and quick one dish meal/soup.  Lots of possible variations on the items you could add to change this recipe to your individual tastes.

INGREDIENTS

· Extra Virgin Olive Oil

· 1 Tbsp. Red Chili Olive Oil

· 5 small Green Onions, chopped fine

· 3 garlic cloves, chopped fine

· 2 Tbsp. Cornstarch

· 1 Large Red Bell Pepper (fresh; chopped into thin pieces)

· 2 Stalks Celery (chopped)

· 4 Cups Vegetable Stock

· 8 Oz. Pork Tenderloin, cut into ¾” pieces

· 1 Tbsp. Soy Sauce

· 2 Tbsp. White Wine Vinegar (substitute rice wine)

· 1 Small Red Chili (seeded and minced)

· 1 Tbsp. Fresh Ground Ginger

· 1 Tsp. Finely Chopped Lemongrass

· 6 Oz. Chow Mein Noodles

· Fresh ground Seat Salt and Black Pepper (to taste)

· Paul Prudhommes Pork and Veal Magic (to taste)

· 8 Oz. can Sliced Water Chestnuts

PREPARATION AND COOKING

1.    Dust pork with Prudhommes spice while heating EVOO in a Dutch oven over medium/high heat and brown pork, remove from pan.

2.    Add more EVOO and the onions, garlic, bell pepper and cook until tender.

3.    In a bowl mix the cornstarch with enough vegetable stock to make a paste, add to vegetables and stir for 1 minute.

4.    Add remaining stock, soy sauce, vinegar, lemongrass, chile, ginger and chile oil.

5.    Add salt and pepper to taste and stir. 

6.    Bring to boil and reduce heat then add pork, cover Dutch oven and simmer for 25 minutes.

7.    In a separate sauce pan boil water and cook Chow Mein Noodles.  Remove and drain, rinsing with cold water and set aside.

8.    After 25 minutes of simmering, add the noodles and water chestnuts, cover and simmer for 5 minutes and remove from heat.  Serve hot.  Can be stored for later use as well.

Pork Tenderloin and Beans and -4 Degrees

Marinated pork tenderloin in Beer Mustard and Bad Byron's Butt Rub; combined it with some Baked Beans with Beer Mustard and a half-diced Sweet Onion.  Add baked potatoes and some Italian bread...Baked the Tenderloin at about 375 degrees (at the dome) until internal temperature was 155 degrees took off and let set for 10 minutes then served.  Keep On Eggin'  OH YES...it was -4 F this morning and -4 C tonight during the cook (we had a heat wave today).

Pork Tenderloin and Black Bean Salsa

Country Bob's All Purpose Sauce on Pork Tenderloin cutlets...nothing more to add...rubbed the tenderloin with Lysanders Pork Rub as a marinade.

Black Bean Salsa

1 can Black Beans, drained and rinsed.

1 10 oz. can Pineapple tidbits, drained and rinsed.

1/2 Green Pepper chopped.

1/8 tsp. salt

1/8 tsp. pepper

1/2 cup Newman's Own Lime Vinaigrette Dressing

1/2 tsp. Cumin

Mix and serve

Pork Tenderloin Medallions

There couldn't be easier or quicker way to cook up some JUICY and VERY TASTY pork tenderloin. Slice into 1" medallions, marinated in some MOJO, heat up the BGE to about 400 degrees and drop them on, turning once (about 5 minutes a side); Tender, juicy and quick no hassle main dish.

Balsamic Grilled Pork Chops on the Big Green Egg

Balsamic Grilled Pork Chops
Serves 2 or more, depending on the meat selection you make. This recipes marinade is good for Chops or tenderloins (whole) or medallions.

Ingredients
 2 Pork Chops – MINIMUM of 1.25” (or substitute whole tenderloins or tenderloins cut into ½” medallions)
 1 Cup EVOO
 ¼ Cup Basil (chopped fresh if you have it)
 ½ Cup Parsley (chopped fresh if you have it)
 5 Large Garlic Cloves (minced)
 1/3 Cup Balsamic Vinegar (to taste and size of meat portions)

Preparation1. Combine ingredients in a mixing bowl and pour over Chops in a shallow square pan or substitute a 1 gallon freezer bag and mix/shake.
2. Place in refrigerator for 4 hours minimum and turn occasionally.
3. Remove chops from marinade and let stand at room temperature for 30 minutes (discard remaining marinade).
4. While the chops are coming up to room temperature fire up the Big Green Egg and bring to a stabilized temperature of about 350 degrees.
5. Place chops directly on the grill for approximately 6 minutes per side (lid down and no peeking).
6. When internal temperature reaches 150 degrees remove from grill and let stand for at least 5 minutes before serving.

Pork Loin (Hungry Man Single Serving) Tagine Style

Single Serving (Hungry Man Size) of Pork Loin and vegetables stewed up in a Tagine for a flavorful one dish dinner. Ready from start to finish in 90 minutes (fire up the grill; prepare ingredients and 60 minute cook).

Ingredients
4 medium carrots, peeled and sliced in half lengthwise

1 10 oz. Pork Loin butter flied
Lysanders Pork Rub (to taste)
2 Medium potatoes, peeled and sliced
1 large green bell pepper, cut in chunks

6 green onions, sliced in ½ inch pieces
2 small tomatoes sliced thin
Large handful of Baby Spinach
4 cloves garlic, sliced thin
Garlic Pepper and Garlic Salt (to taste)
8 tbsp EVOO (Extra Virgin Olive Oil)
1 cup of Chicken Broth

Preparation and Cooking
1. Rub Pork Loin and set aside.
2. Pour 5 tbsp of EVOO on the bottom of the tagine and begin layering ingredients evenly, starting with carrots then going in order they are written in the ingredients list above. The carrots must be on the bottom and the chicken pieces should be on top of the carrots, not touching the bottom of the tagine.
3. Sprinkle salt and pepper evenly over the top the vegetables and then drizzle the remaining olive oil all over.
4. Close your tagine and cook until your vegetables are tender; on indirect heat (use a plate setter and stabilized Egg at 350 degrees). Check the tagine about 30 minutes in to assure that you still have liquid so the vegetables won’t burn. Remove after 60 minutes and let the tagine rest for 10 minutes and then serve.

Spiral Stuffed Pork Tenderloin

Nothing can beat well prepared, ‘butt rubbed’ pork tenderloin and this recipe bursts with flavor. Using boneless, skinless pork tenderloin and just a few simple ingredients you’ll never think of tenderloin the same again; serves well as leftovers.

Ingredients Recommended1 or 2 Pork Tenderloin (1.25-1.5 lbs) Skinless and boneless
Baby Spinach Leaves Fresh
Chopped Garlic cloves Substitute Garlic Salt
Bundle Green Onions Whole
Garlic Pepper Seasoning Big Green Egg Brand
Olive Oil
Rub Bad Byron’s Butt Rub Get yours at Buttrub.com
Optional Asparagus and/or Mozzarella cheese Fresh

Preparation Directions
1. Spiral cut the tenderloin and spread flat
2. Coat both sides lightly with olive oil
3. Lay spinach leaves (or asparagus, or both), chopped garlic cloves, Garlic Pepper Seasoning (to taste) and whole green onions toward one end.
4. Roll up and tie with cooking twine
5. Rub the outside with Bad Byron’s Butt Rub

Cooking Directions
1. The Big Green Egg temperature should be stabilized at 4500
2. Place Loin directly on the grill and seal all around (with lid open)
3. Remove from heat for 5 minutes (let the meat relax)
4. Close lid and reduce stabilize heat at 250-260 degrees.
5. The loin will need to cook for 60 to 90 minutes (and remember if you are looking you are not cooking!)6. You should use a meat thermometer to track the temperature until it reaches 155-160 degrees
7. Remove from heat, slice and serve hot.

Recommended Side Dishes and Deserts• Red Skin Potatoes, Brussel Sprouts and Jalapenos on the side
• Iced Tea with Lemon

This recipe was first discovered and ‘borrowed’ from the http://www.outdoorhome.com website and subsequently modified (thank you)