Cooking & Baking
Related: About this forumpscot
(21,023 posts)Very quick and easy, since the pot stickers are on hand.
I recently made a pork tenderloin and used a coffee rub with it. I got the idea from an attractive jar at Whole Foods. Pretty sure I didn't need another jar of seasonings taking up room in kitchen, I decided I'd make my own rub.
I roasted it at 250 in my convection oven for an hour or so (not really sure on the time). When I took it out, it had the most glorious brown crust on it. Totally delicious and very tender with a crisp outside. I will certainly do this again!
However, potstickers, homemade: never again. Took me all of a Saturday and after that I said I was only going to buy them.
Cher
pscot
(21,023 posts)and were not a big success. I followed a recipe and it was a bust. Which is too bad considering the effort involved. Do you just rub the pork with ground coffee? That doesn't sound all that appetizing.
Can't believe I didn't remember to post the pork rub with coffee. Here it is:
Coffee Rub for Pork Tenderloin
For the spice rub:
2 tablespoons packed dark brown sugar
1 tablespoon plus 1 teaspoon instantespresso powder (I used instant coffee)
1 tablespoon plus 1 teaspoon kosher salt
2 1/2 teaspoons smoked paprika
1/2 teaspoon freshly ground black pepper
For the tenderloins:
2 (1- to 1-1/2-pound) pork tenderloins
2 tablespoons olive oil
Total Time: 1 hr 15 mins, plus up to 24 hrs marinating time
Makes: 4 to 6 servings
Lean pork tenderloin gets a boost of flavor from a smoky spice rub. Just coat pork tenderloins with a mixture of brown sugar, espresso powder, salt, pepper, and smoked paprika. Grill until just cooked through but still juicy, and serve with a side of Kale and Apple Coleslaw at your next barbecue.
Game plan: After 30 minutes, the spice-rubbed tenderloins are ready to be grilled, but for more developed flavor and juicier meat, let them sit for up to 24 hours. | by Christine Gallary
Cher
I'll try it.
hobbit709
(41,694 posts)bif
(22,560 posts)Galileo126
(2,016 posts)littlewolf
(3,813 posts)justhanginon
(3,287 posts)small salad. I am using baked fish in the taco instead of fried. I love the fried crunch and flavor but am trying it baked both for ease and probably a bit healthier.
Erich Bloodaxe BSN
(14,733 posts)Might just be scroungables. We had french toast made from cinnamon bread last night, mainly because the loaf had gone stale but not yet molded. I suppose in honor of it being national pig day, I won't eat anything made from a pig, though.
greatauntoftriplets
(175,697 posts)Carrots.
pinto
(106,886 posts)I made the chicken legs I bought from Whole Foods tonight. They were good, but not great. I wouldn't make this recipe again. I couldn't find my original recipe, so I had to grab one off the I'net.
I have a big stack of my hard copy recipes sitting by the fireplace, waiting for the finishing touches of organization. I should have checked. So much easier to Google it.
As accompaniments, I made cucumber salad with dill and crema Mexicana. Glazed carrots with dill.
Cher
grasswire
(50,130 posts)I used to make this recipe quite often for company. Happened to remember it while thinking..."what can I make with chicken and shallots and artichoke hearts"?
Served it with buttery couscous and a citrus/baby greens salad.