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Sausage Peppers and Onions

Sausage Peppers & Onions
Sausage Peppers and Onions

 

 

 

 

 

 

 

 

 

Sausage Peppers and Onions

Such simple ingredients to make such a great meal.  Cooked properly it could become one of your favorite meals.  It’s easy to prepare and makes a great anytime dinner.  Leftovers, if there are any , go great with a baguette for a  sandwich.  The sausage can be sweet, hot or a combination of both, your choice.  The bell peppers can be all one type or a combination, I like to use green,  yellow , and red for a nice presentation.  It can be a stand alone dish or served with pasta or rice.

Ingredients for Sausage Peppers and Onions

  1. approximately 6 Italian sausage
  2. 6 medium bell peppers, cored and sliced not too thin
  3. 2 large white or Spanish onions sliced
  4. 4 cloves of garlic finely diced
  5. 4-5 Tbs good Olive oil
  6. salt and pepper to taste

Directions for Sausage Peppers and Onions

In a large frying pan place the Olive oil and on medium to medium high heat cook the sausage until browned well on all sides.  As the sausage cooks it will begin to curl, at this point cut in half and continue to cook and brown all sides.  When the sausage are nicely browned on all sides add the peppers onions and garlic.  Stir lightly to combine and then let the pan do the work stirring every 3 – 4 minutes to cook the vegetables all the way through.  When the vegetables are cooked through  put all in a colander to drain off the excess oil and grease.  Once drained return to pan taste and adjust seasoning if necessary.  The sausage can be served whole or cut on a bias into bite size pieces.  Then plate, serve by itself or with pasta or rice.

 

 

Here are a few items to help make this recipe:

Zwilling J.A. Henckels Twin Four Star 6-Inch High Carbon Stainless-Steel Chef’s Knife
Certified International Garden of Olives 5-Piece Pasta Sets
Cuisinart 622-36H Chef’s Classic Nonstick Hard-Anodized 14-Inch Open Skillet with Helper Handle

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

 

Sausage Peppers and Onions
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Ingredients
  1. approximately 6 Italian sausage
  2. 6 medium bell peppers, cored and sliced not too thin
  3. 2 large white or Spanish onions sliced
  4. 4 cloves of garlic finely diced
  5. 4-5 Tbs good Olive oil
  6. salt and pepper to taste
Instructions
  1. In a large frying pan place the Olive oil and on medium to medium high heat cook the sausage until it is browned well on all sides. As the sausage cooks it will begin to curl, at this point cut in half and continue to cook and brown all sides. When the sausage are nicely browned on all sides add the peppers onions and garlic. Stir lightly to combine and then let the pan do the work stirring every 3 - 4 minutes to cook the vegetables all the way through. When the vegetables are cooked through put all in a colander to drain off the excess oil and grease. Once drained return to pan, taste and adjust seasoning if necessary. The sausage can be served whole or cut on a bias into bite size pieces. Then plate, serve by itself or with pasta or rice.
Notes
  1. The sausage can be sweet, hot or a combination of both your choice. The bell peppers can be all one type or a combination, I like to use green, yellow , and red for a nice presentation. It can be a stand alone dish or served with pasta or rice.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

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Breaded Fried Pork Tenderloin

Breaded fried Pork Tenderloin
Breaded fried Pork Tenderloin

 

 

 

 

 

 

 

 

Breaded Fried Pork Tenderloin

We found ourselves with an abundance of pork tenderloin already perfectly cooked and wondered what to do with the leftovers.  Usually when you reheat pork, you end up drying it out quite a bit.   I had left over cherry coca cola wine sauce, which went great with it.  So I worked up this recipe.

Ingredients for Breaded Fried Pork Tenderloin

  1. 1 precooked pork tenderloin sliced into medallions
  2. Dijon mustard
  3. Bread crumbs
  4. oil for frying

Directions for Fried Pork Tenderloin

Preheat the oil in a frying pan to about 350°

Take the medallions of pork and lightly spread the Dijon mustard on both sides.  Dredge in the bread crumbs to coat completely and fry in the oil until the breading is a golden brown.  Serve with any sauce of your choice.

 

Here are a few items that might help with this recipe:
Zwilling J.A. Henckels Four Star II 2-Piece Carving Set
Traditional S2493 1/2 3-1/2″ Sandwich Spreader With Wood Handle
All-Clad Stainless 6-Quart Saute Pan

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Breaded Fried Pork Tenderloin
Serves 4
Write a review
Save Recipe
Print
Ingredients
  1. 1 precooked pork tenderloin sliced into medallions
  2. Dijon mustard
  3. Bread crumbs
  4. oil for frying
Instructions
  1. Preheat the oil in a frying pan to about 350°
  2. Take the medallions of pork and lightly spread the Dijon mustard on both sides. Dredge in the bread crumbs to coat completely and fry in the oil until the breading is a golden brown. Serve with any sauce of your choice.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

Posted on

Pork Tenderloin & Cherries and Coca Cola Wine Sauce

Pork tenderloin with cherry and coca-cola wine sauce
Pork tenderloin with cherry and coca-cola wine sauce

 

 

 

 

 

 

 

 

Pork Tenderloin & Coca Cola Wine Sauce

Pork tenderloin is a great piece of meat.  It’s not too expensive and when cooked right makes a wonderful main course.  Since it is a fairly lean piece of meat it does need to be sauced or worked on in some manner.  When we go to our local bulk market we usually get a couple of packages of pork tenderloins, the only draw back is that they come two to a pack and with just the two of us it takes a while to eat it all.  Not a real problem and of course I do have an avid volunteer to take care of the left overs!

 

It's a tough job, but someone has to take care of the leftovers
It’s a tough job, but someone has to take care of the leftovers

 

 

 

 

 

 

 

 

 

Cherry & Coca-Cola Wine Sauce

Nothing goes better with pork than some sort of fruit sauce.

Ingredients for Wine Sauce

  1. 12 oz can Coca-Cola
  2. 1 cup red wine
  3. 1 – 2 cups dried cherries slightly tart
  4. 2 tsp corn starch & 4 tsp water
  5. 2 tbs corn starch
  6. 4 tbs water
  7. zest of 1 lemon
  8. 3 tbs lemon juice
  9. 4- 6 oz orange juice

In a pot place the red wine and bring to a boil when it begins to boil add the cherries and cook for a few minutes add the zest and lemon juice.

In another pot cook the coca cola and reduce by ½.   Once reduced add to the wine.  Take off heat and add the 2 tsp of corn starch dissolved in 4 tsp of water.  Place back on heat and let simmer while preparing the pork tenderloin.

After the tenderloin is cooked, bring the sauce up to a slow boil adding the orange juice.  Once boiling take off heat add  2  more tbs of corn starch dissolved in 4 tbs of water, stir to combine and place back on the heat bringing to a light boil and continue to cook until thick and syrupy, spoon over sliced tenderloin and serve remaining sauce on the side.

 

Pork tenderloin with cherry and coca-cola wine sauce
Pork tenderloin with cherry and coca-cola wine sauce

 

 

Pork Tenderloin

I find that high and fast does a fairly fool proof way to cook a pork tenderloin.   A few years ago the government lowered what they considered the safe temperature to serve certain meats, pork was lowered to 145°, and by using this method you end up with a nice moist piece of meat.

Preheat oven to 450°.

Lightly sprinkle a little garlic salt and pepper all over the tenderloin.

Take a cast iron frying pan or a pan that is able to be placed in a hot oven, brush a small amount of oil in the pan and on medium high heat sear the loin and lightly brown all sides. Once the loin is browned nicely place the pan in the oven and cook for 20 – 30 minutes until you reach and internal temperature of 145°.  Take out of the oven set on a carving board and cover with foil for 5 minutes or so,as the sauce thickens, to allow the juices to go back into the meat.  Slice into thin medallions.

 

 

 

Here are a few items to help make this recipe:
Calphalon Commercial Hard Anodized 2.5 quart Sauce Pan & Cover – Lifetime Warranty
Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet
Zwilling J.A. Henckels Zwilling Four Star 2-Piece Carving Set

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

 

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

 

Pork Tenderloin with Cherry & Coca Cola Wine Sauce
Serves 4
Write a review
Save Recipe
Print
Ingredients
  1. Ingredients for Wine Sauce
  2. 12 oz can Coca-Cola
  3. 1 cup red wine
  4. 1 - 2 cups dried cherries slightly tart
  5. 2 tsp corn starch & 4 tsp water
  6. 2 tbs corn starch
  7. 4 tbs water
  8. zest of 1 lemon
  9. 3 tbs lemon juice
  10. 4- 6 oz orange juice
  11. 1 2-3 pound pork tenderloin
Instructions
  1. In a pot place the red wine and bring to a boil when it begins to boil add the cherries and cook for a few minutes add the zest and lemon juice.
  2. In another pot cook the coca cola and reduce by ½. Once reduced add to the wine. Take off heat and add the 2 tsp of corn starch dissolved in 4 tsp of water. Place back on heat and let simmer while preparing the pork tenderloin.
  3. After the tenderloin is cooked, bring the sauce up to a slow boil adding the orange juice. Once boiling take off heat add the 2 tbs of corn starch dissolved in 4 tbs of water stir to combine and place back on the heat bringing to a light boil and continue to cook until thick and syrupy spoon over sliced tenderloin and serve remaining sauce on the side.
  4. Pork Tenderloin
  5. I find that high and fast does a fairly fool proof way to cook a pork tenderloin. A few years ago the government lowered what they considered the safe temperature to serve certain meats, pork was lowered to 145°, and by using this method you end up with a nice moist piece of meat.
  6. Preheat oven to 450°.
  7. Lightly sprinkle a little garlic salt and pepper all over the tenderloin.
  8. Take a cast iron frying pan or a pan that is able to be placed in a hot oven, brush a small amount of oil in the pan and on medium high heat sear the loin and lightly brown all sides. Once the loin is browned nicely place the pan in the oven and cook for 20 - 30 minutes until you reach and internal temperature of 145°. Take out of the oven set on a carving board and cover with foil for 5 minutes or so,as the sauce thickens, to allow the juices to go back into the meat. Slice into thin medallions.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/