Sautéed Veggies & Pork Cutlets

Today I stopped by the grocery store and just browsed around waiting for some type of inspiration for dinner.  I saw some fast frying pork cutlets and knew right away I could use that, so I made my way to the veggies and picked up some zucchini and spinach.  I was going to pick up some broccoli as well, but remembered that I had some frozen at home so left them behind.  I had a good idea of what I wanted to make for dinner!  The problem for the blog is that I didn't really  measure my ingredients and just eye-balled it.

Sautéed Veggies

Ingredients:
1 onion, thinly diced
2 cloves garlic, minced
2 cups broccoli florets (or broccoli cut into small florets)
2 small zucchini, halved and then sliced
1/2 cup spinach
2 tbsp olive oil
salt and pepper to taste
Parmesan cheese

Directions:
1. If using fresh broccoli, cook in boiling water for about 3 minutes until tender.  If using frozen broccoli, follow instructions (ie: microwave with water for 3-5 minutes or boil until tender).
2. Heat oil over medium-high heat in a large pan.  Add onion and sauté for 1-2 minutes until softened; add garlic and cook another minute until fragrant.
3. Add zucchini, tossing to coat, and cook for 2-3 minutes until tender.  Season with salt.  Add broccoli and cook for another 1-2 minutes.
4. Tear the spinach in half or thirds and add to the pan.  Cook, tossing to combine, until the spinach is wilted.  Season with salt and pepper.
5. Remove from heat and grate Parmesan cheese over top.

Breaded Pork Cutlets

This is a pretty easy thing to bring together.  All you need is some thin pork cutlets, bread crumbs, an egg and oil for frying.

1. Beat an egg and place the cutlets in the egg to coat.  Drip off any excess.
2. Coat the cutlet in your favourite bread crumb mix (I like Italian breadcrumbs), patting down to make sure the crumbs stick and the cutlet is fully coated.
3.  When you are ready to fry, cover the bottom of a pan with enough oil for frying.  Heat over medium-high heat.  When the oil is hot, place the cutlets (in batches) in the oil.  Don't overcrowd the pan as it will lower the temperature.
4. Fry the cutlet about 4 minutes on each side, until it is golden brown, turning once.   Remove from oil and place on paper towel-lined plate to absorb excess oil.  Fry the remaining cutlets.

Pork tenderloin with caramelized onions and apples

Today's dinner was a little rushed and last minute. This recipe comes together pretty fast with manageable prep.

I don't have any sides with recipes for you, but we had cream of broccoli soup. I would also recommend roasted vegetables or scalloped potatoes (recipe to follow at a later date) and even a nice salad.

My recipe was adapted from this one here:

http://www.canadianliving.com/food/pork_tenderloin_with_caramelized_onions_and_apple.php#comments_anchor

Basically I made less, and had to find a substitution for the apple cider and beef stock.

INGREDIENTS:
2 onions
3-4 tbsp extra-virgin olive_oil
1 apple, peeled, cored and thinly sliced
1 pork tenderloin, about 500g
pepper
1.5 cups beef stock (I added about 3/4 of a beef bouillon cube to boiling water and whisked till it dissolved)
1/4 cup water
1 tbsp sugar
2 tsp (10 mL) cornstarch

DIRECTIONS:

Preheat oven to 350F. Season pork with pepper. In large ovenproof skillet, heat about 1-2 tbsp oil over medium-high heat; brown pork all over. Transfer to oven; roast until juices run clear when pork is pierced, about 25-30 minutes. Transfer to carving board; tent with foil and let rest for 10 minutes before slicing.

While pork is cooking, cut onions in half lengthwise; thinly slice crosswise. In large skillet, heat about 2 tbsp of the oil over medium heat; fry onions, stirring often, until tender and golden, about 10 minutes. Stir in apple; cover and cook until tender, about 10 minutes.

Dissolve the bouillon cube in boiling water, whisking. Add the sugar and water, allowing the sugar to dissolve. When the pork is done and resting, pour fat from skillet. Add beef-flavored liquid; bring to boil over medium-high heat, scraping brown bits from bottom of pan. Boil until reduced to about half. Dissolve cornstarch in 2 tbsp (25 mL) cold water; stir into skillet and cook until thickened.

I added the onion-apple mixture to the pan to slightly reheat then spooned it over the plated, carved pork.

Unfortunately I don't have a picture right now (like I said - dinner was a little rushed and hectic!) but will post something next chance I have to take one!

This pork was nice and easy to prepare, and with my modifications still turned out nice. It had a nice sweet flavor and the pork wasn't dry at all. This is a definite must-try. I will be making this one again!