This delicious Pork Tenderloin is "Good Eats" and your next Family big hit.
Sautéed onions, 2 crushed garlic cloves, bell pepper and mushrooms. Remove from the skillets and let cool for about 10 min. Spoon into the open tenderloin and tie with butchers twine.
Add olive oil,, salt, pepper and a little paprika to the outside.. Then sear all sides of the pork in a skillett at med high.
Remove and add just a small amount of white wine to pick up all the little tid bits of meat and seasonings. Return the pork to the skillets and add your favorite pasta sauce and simmer. Do not pour it over the meat, as that will remove seasonings. Pour in the skillets and then spoon some over the meat. Cover and simmer at med low for about 25 min until internal temp is 135 to 140...depending on what doneness you prefer. Remove and rest 10 min.
Then slice and spoon the sauce over the meat. Garnish and serve.
This Bison Biscuit and Gravy Breakfast is a quick and easy fix.
Just Put bison gravy on top of biscuit and enjoy!
Bison is filled with so much flavor it only needs a bit of salt and pepper.
This is a much healthier breakfast than your normal sausage and gravy.
This mouthwatering Pork Tenderloin is a unique dish that will satisfy the taste buds of all.
Made with fresh garlic and parsley a hit of salt and pepper on the meat, and some Tomatoes that's been Immersion blended. Once this is completed add to a bowl and stir it all together and place into a warm 400 degree oven for 30 mins covered, after this cooking session uncover the dish for another 10 mins and be prepared for, As Chef Bobby Flay says " SOME GOOD EATS."
Ravioli only takes about five minutes in boiling water to cook, when it floats to the top its done.
Simmering in Chef Marks signature sauce that he learned how to make while Stationed in Italy during his time in the Army.
All you need for this delicious meal is seasoned ground beef, basil, Salt, pepper and garlic.
If you use frozen ravioli, then follow the packaging directions but fresh is more outstanding.
Chef Mark Huffine
While in the Army in 1974. Mark began learning to cook in the town of Naples/ Licola, Italy in the homes of everyday people.