Friday, February 7, 2014

Pork Cutlet on Marinated Vegetables Less Than 30 Minute Meal

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Rachael Ray has made a career out of her 30 minute meals.  The reason of course is that people want something fresh made with fresh ingredients that taste ... well, taste tasty and yet are easy enough to be on the table in short time.

This is my version of a 30 minute meal.  You need a few knife skills to get the vegetables cut in a short amount of time.  But the fresh made Jam Jar Mustard Vinaigrette only takes 2 minutes to mix.  The pork tenderloins are breaded and fried in about 10 minutes.

And since the veggies are served raw after a 10 minute marinade in the vinaigrette... Done.  Easy Peasy!

First, for the salad dressing.  The recipe makes almost 1/2 cup which you can safe in the same mixing jar.  Use within 30 days, no preservatives added....

Marinated Veggies with Jam Jar Honey Mustard Vinaigrette

  • 1 Cup (8 Ounces) Extra Virgin Olive Oil
  • 1/4 Cup (4 TBS) Champagne Vinegar
  • 2 TBS Honey
  • 2 TBS Whole Grain Country Style Mustard
  • 2 Cloves Garlic, peeled, smashed and minced
  • 1 Pinch Salt
  • Several turns of a Cracked pepper Grinder, to taste
  • For the Vegetables...
  • 1 Cup Cherry Tomatoes, cut in half.
  • 1 Cup Red Onion Slices, separated
  • 1 Cup Green and Red Pepper Slices
Cooking Directions
  1. Combine all ingredients in a 1-1/2 to 2 Cups Mason Jar, seal tightly
  2. Shake like Hell for @30 Seconds
  3. Pour over raw vegetables to coat, cover with cling wrap, allow to marinate for 10-20 minutes, Stirring every 5 minutes for an even coat (10-20 minutes, while you make the pork tenderloins)
  4. OR... Simply Serve over raw vegetables, salad, baked potatoes... Use your imagination and ENJOY!

For the Pork Tenderloin... Here's what I did...

Breaded Pork Cutlet

  • 1 Pork Loin Cut into 1/2 inch thin slices
  • 1 Cup Flour (First dredging station)
  • 3 Large (more as needed) Eggs, Whipped (Second Dredging Station)
  • 2 Cups (more as needed) Seasoned Panko Bread Crumbs (Third Dredging Station)
  • Enough Canola Oil (more as needed) to fill 1/4 Inch in the bottom of a heavy (Cast Iron) Bottomed Skillet
Cooking Directions
  1. Heat Canola Oil over medium heat until a few drops of water dances when added (about 375 degrees)
  2. Slice Pork loin into thin pieces.
  3. Set up three dredging stations in bowls... Flour then Eggs, then Panko Bread Crumbs... Coat pork loin slices in flour, dip into egg, coat with the Panko Bread Crumbs and set in frying pan. Repeat with remaining slices, working in batches so the oil never has more than a single layer, not crowded.
  4. Fry until the bottom turns a slight (very slight) char and is golden brown and delicious looking.... About 5 minutes
  5. Turn to fry the other side (careful, oil splashes), repeat with all slices (another 5 minutes)
  6. Drain on a paper towel
  7. Serve on a bed of marinated Vegetables (see recipe above) and ENJOY!!!


This simple recipe has been added to my growing list of "52 Simple but Next Level Dishes"!

Kind of an odd title for these posts. But the longer sentence is... Simple recipes that are easy and inexpensive that will take your cooking to the next level... Things like easy pickled items (I always have a jar of Pickled Red Onions for sandwiches in my fridge). Or how about the easiest bread to make in the world... Beer Bread that is tasty on it's own but also makes a wonderful open face pizza style sandwich... With easy to make Tomato Sauce. Or how about Roasting Garlic for a spread on toast points for a unique appetizer. Infusing Oil with Herbs or spices or spicy peppers. Or how about making your own BBQ sauce. Nothing sets you apart as a grill master like setting out a jar of your own specialty BBQ Sauce.

You get the idea. These recipes are very simple, take very little time but will set you apart as a better cook...


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