How many times do I hear myself say, "where is that big orange binder?" or "has anyone seen that big orange binder?" The big orange binder has been accumulating recipes, kinspiration & original recipe cards tucked into plastic sleeves for my entire-almost-forty year existence. "The Big Orange Binder" is an organization attempt. It's a recipe with a story neatly packaged in a place where I'll always be able to find the ever-elusive . . . Big Orange Binder.

Sunday, October 5, 2014

Quick Chicken Piccata

Roasted Wild Mushrooms and Potatoes

You need:

Plain Old Pork Roast

In a bag:

1 ½ tbsp fresh rosemary
2 tsp garlic salt
½ tsp dried thyme
¼ tsp pepper
pork roast (but I kinda like using a pork tenderloin, too)

Oven to 350
Toss the roast or tenderloin in a bag with all the dry ingredients.  Toss until well coated w/ seasonings.  Then place it in a baking dish and bake/roast in the over until meat thermometer reads done, or for approx 1 hour (or 30-45 for a tenderloin).

Original Source Collected From:

Apple Glazed Pork Tenderloin

1 tbsp olive oil
1 pork tenderloin
salt and pepper, to taste
2 tsp chopped parsley
½ sweet onion, diced
1 apple (I used Gala), chunked
½ cup Riesling
1 cup apple jelly
2 tablespoons balsamic vinegar

Oven to 350
Grease a baking dish
Brown the tenderloin in a skillet w/ the olive oil
Remove, place in baking dish, season w/ all the dry stuff above  . .

In the same skillet, cook the apple and onion until apples are soft and onions are translucent.  Add the Riesling.  Scrape the bottom of the pan well and incorporate to dissolve.  Bring to a boil, then pour over the pork tenderloin in the baking dish.  

Mix together the apple jelly and balsamic vinegar in a bowl.  Spread that over the pork tenderloin.

Bake until thermometer reads done, about 30-45 minutes.  Allow to rest for 10 minutes, then slice and serve.

Original source:

Slow Cooker, Not Dry Pork Chops . . . .

6 lean pork chops
½ cup flour
1 tbsp salt
1 can of chicken & rice soup
1 ½ tsp dry mustard
½ tsp of garlic powder
2 tbsp oil

Coat chops in dry mixture of flour, salt, mustard & garlic powder & brown them in a skillet.  Place browned chops into crock pot.  Add the can of soup.  Cover and cook on low for 6-8 hours on low or high for 3 ½ hours.