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Here are some of the recipes I have worked on over the course of the past few years (some perfected, some need a little work).

          

Recipes

Recipe Index

Steak on the Stove
Garlic Prime Rib
Salt Encrusted Prime Rib
Ground Meat
Beef and Bean Burritos
Steak Fajitas
Spanish Rice
Braised Slow Cooker Pot Roast
Sirloin Tip Roast
Chicken Cordon Bleu
Skillet Lemon Chicken
Lemon and Garlic Roast Chicken
Celery Stuffed Roasted Chicken
Baked Chicken Teriyaki
Chicken Parmigiana
Braised Chicken Thighs with Sauerkraut
Honey Curry Baked Chicken
Chicken Black Bean Rice Casserole
Chicken Enchiladas
Five-Spice Chicken
Chicken and Pasta
Thanksgiving Turkey
Sage Sausage Cranberry Stuffing
Pork Schnitzel
Baked Pork Chops
Teriyaki Pork Tenderloin
Red Wine Pork Tenderloin
Slow Cooker Ham
Pork Chop Brine
Bacon Wrapped Pork Chops
Crusted Pork Chops
Pork Chops with Mustard Sauce
Skillet Pork Chop Zucchini
Apple Baked Pork Chops
Katsudon
Okonomiyaki
Beans, Sausage and Rice
Kielbasa and Sauerkraut
Glazed Kielbasa
Penne with Broccoli and Sausage
Baked Macaroni and Cheese
Roasted Garlic Tomato Tortellini
Baked Ziti
Shrimp and Beans
Ginger Sea Bass over Wilted Greens
Broiled Tomato Sauce
Gumbo
Italian Sausage Tortellini Soup
Croutons
German Potato Salad
Potato Salad
Candied Sweet Potatoes
Sweet Potato Casserole
Dauphinoise Potatoes Gratin
Red Potatoes with Cheese
Sliced Baked Red Potatoes
Scalloped Potato Bake
Bratkartoffeln
Mashed Potatoes
Fried Potatoes
Roasted Brussels Sprouts
Creamy Brussels Sprouts
Green Beans with Bacon and Onions
Fried Green Tomatoes
Corn N' Bacon
Broccoli Salad
Fried Okra
Green Beans
Mixed Bean Salad
White Asparagus (Spargle)
Roasted Lemon Garlic Broccoli
Stewed Zucchini and Squash
German Red Cabbage
Pizza Bread
Bacon, Apple and Cheese Sandwich
Bacon Bowls
Bacon Swiss Tomato Bites
French Toast
Toad in a Hole
Scrambled Eggs with Chives
Instant Pancakes
Japanese Pancakes
Bacon and Cheese Rolls
Sausage
Biscuits and Gravy
Pasta Quiche
Tomato Sauce
Bechamel Sauce
Veloute
Espagnole Sauce
Hollandaise Sauce
Buffalo Dip
No Bake Cherry Cheesecake
Fried Apple Hand Pies
Lava Cakes
Peanut Butter Oatmeal No Bake Cookies
Chocolate Chip Brownies
Oreo Brownies
Oreo Fudge
Oreo Poke Cake
German Chocolate Brownies
Chocolate Chip Cookies
Double Chocolate Chip Cookies
Double Chocolate Chip Cookies (White)
Soft Bake Chocolate Chip Cookies
Chocolate Chip Cookies with Cheesecake Filling
Cream Puffs
Snickerdoodles
Lemon Cookies
Chocolate Fudge
Coconut Pecan Candy
Coconut Cream Pie
Young Coconut Cake
Banana Coconut Cream Pie
Coconut Macaroons
Macarons
Lemon Blueberry Yum Yum
Pumpkin Pie
"Three Layer" Custard Cake
Peanut Butter Cookies
Oatmeal Raisin Cookies
Snickerdoodle Brownies
Walnut Maple Cookie Bars w/ Butter Cream Frosting
Nutty Cheesecake Squares
Cinnamon Cream Cheese Bars
Pecan Pie Bars with Walnut Shortbread Crust
Raspberry Jam Bites
Mixed Berry Pie Bars
Honey Roasted Pears
Apple Crisp
Pistachio Ambrosia
Dirt Pudding
Whipped Cream Topping
Hard Boiled Eggs
Pork Rub
Pico De Gallo
Salsa
House Seasoning

Total Recipes: 138
 
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Red Wine Pork Tenderloin

After my first foray into tenderloins, I knew that the pork tenderloin would be a great addition to our meal cycle, so I looked for other recipes. This one uses red wine to braise the tenderloin, and to also make a nice gravy.

 

Ingredients

3 pounds of pork tenderloin
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 white onion, cliced
2 stalks of celery, chopped
2 cups of red wine (I use a cheap burgundy wine)
2 tablespoons of corn starch

 

Cooking Directions

Heat the oven to 350 degrees.
Place pork in a 9 x 13 inch baking pan. Sprinkle meat with salt, pepper, onion powder and garlic powder.  Place sliced onions and chopped celery on pork, placing any remainders in the pan.  Pour wine over the meat.
 
Bake for 60 minutes (or until 160 degrees internal temperature)
 
When done baking, remove the meat from the baking dish and put on a serving platter.  Cover with foil and allow to rest for 10 minutes.
 
Strain onions and celery from the wine in the pan. Return wine to the pan and place the pan on the stove over high heat.  Add corn starch and stir until thickened.

 

Season tenderloin in pan with salt, pepper, garlic powder and onion powder.

Season tenderloin in pan with salt, pepper, garlic powder and onion powder.

 

Top with onions and celery

Top with onions and celery

 

Use your favorite helper if available

Use your favorite helper if available

 

Pour burgundy wine over the top

Pour burgundy wine over the top

 

Bake at 350 degrees for 1 hour and 20 minutes (or until 160 degrees internal temp)

Bake at 350 degrees for 1 hour and 20 minutes (or until 160 degrees internal temp)

 

Remove from oven

Remove from oven

 

Place in serving dish

Place in serving dish

 

Loosely cover with foil to let rest for 10 minutes

Loosely cover with foil to let rest for 10 minutes

 

Cut

Cut

 

Serve

Serve

 

Red Wine Pork Tenderloin

Red Wine Pork Tenderloin

 

I thought I took a picture after pouring the purple gravy over the top - maybe next time.

 
 
 
          
 
 
 
 
 

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All Recipes and pictures Copyright ©2005 - 2022 by Gregory Motes; All Rights Reserved

This project combines a few things I really like - the creativity of cooking along with the computer programming skills it took to design the database and administration area required to upload the content to this site.

 
 
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