Apricot Coated Pork with Blue Cheese Sauce

I promise you that you will love this!
I mean you have to like pork and blue cheese, but if you do this is amazing! AMAZING!
Basically I took my stuffed pork tenderloin stuffing and layered it on top of pork chops.
Mixed the blue cheese sauce and viola! A yummy, gourmet easy to do meal!
You can find the real deal recipe here
but...
for the short cut version here's what I did:

~ 4-6 boneless pork chops, I pounded them so they were on the thin side
~ lay pork chops in an 8x8 or 9x9 pan for 4 chops or a larger pan for more chops
~ mix the stuffing mix and cover the pork chops evenly
~ mix my mom's famous teriyaki marinade and pour it over the whole thing
~ bake at 400 for 40-50 minutes

~ near end of baking time mix the blue cheese sauce
~ serve pork over rice
~ drizzle or drench with blue cheese sauce

and don't forget your salad or veggie

yum, yum

Stuffed Pork Tenderloin w/Blue Cheese Sauce

This is a little time consuming but so worth it- very yummy!!

Thanks to whoever shared in the comments it was from Victoria Magazine years ago. I inherited a worn out photo copy barely readable from someone, some where down the line :)

Supplies:

1-2 pounds pork tenderloin (usually in 2 pieces) marinaded in Mimi's marinade

Apricot-Pecan Stuffing

2 Tbsp vegetable oil

3/4 cup finely chopped shiitake mushrooms (2 ounces)

1/3 cup toasted, chopped pecans

1 slice whole wheat bread crumbled into soft crumbs (1/2 cup)

8 dried apricot halves, finely chopped (1/4 cup)

1/4 cup crumbled blue cheese (1 ounce)

1 Tbsp finely minced fresh sage or 1 tsp dried sage

1/4 tsp cayenne pepper

Blue-Cheese Cream Sauce

1/2 cup vermouth or dry white wine

1 cup heavy cream

1 cup (4 ounces) crumbled blue cheese

Marinade pork for 12-24 hours

cut 2 inches from smallest end of each tenderloin to be used in stuffing below

to make stuffing:

1. finely chop reserved 2 inches of pork and saute in oil over med-high heat until light brown

2. add mushrooms and saute 2 minutes, remove from heat and cool

3. In medium bowl combine pecans, crumbs, apricots, 1/4 cup blue cheese, sage and cayenne pepper. Mix well. Stir in pork mixture with juices. Mix until well moistened.

To assemble:

1. Line 13x9 inch baking dish with foil. Oil the foil and preheat oven to 400 degrees F.

2. Using the long handle of a wooden spoon, push a hole lengthwise through the center of each tenderloin from tip to end. Stuff each tenderloin with half the stuffing, pushing stuffing into meat cavity with same spoon handle. Work from both ends of meat toward center. Arrange tenderloins in baking pan.

4. Roast at 400 for 30-40 minutes until thermometer inserted into center registers 160-165 degrees F. Remove from oven, tent with foil and let stand 5 minutes.

to make Blue-Cheese Cream Sauce

1. While meat is roasting, in medium saucepan, reduce vermouth to 1/4 cup. Stir in cream. Boil gently until reduced to 2/3 cup, whisking often. (watch carefully, cream will boil high in pan). Remove from heat.

2. Place pan in skillet of hot water over med-low heat. Whisk in 1 cup blue cheese until smooth. Keep warm in water bath, whisking occasionally.

to serve:

1. cut roast into thick slices. Serve with cheese sauce.

Pork Chops & Potatoes In Creamy Gravy

from my friend Lisa's blog.

Found in: American Heart Association One-Dish Meals
6 WW points
Serves 4 (1 pork chop & 1 1/4 cups veggie mixture)

4 lean pork chops with bone in (about 5 oz. each)
Paprika to taste
Pepper to taste
Veggie oil spray
2 cups fat-free, low sodium chicken broth
1 lb. red potatoes cut into wedges
2 medium onions, thinly sliced
2 medium carrots, thinly sliced
1/4 tsp. dried tarragon, crumbled
1/2 cup fat-free evaporated milk
2 tbsp. all-purpose flour
3/4 tsp. salt
4 oz jar sliced pimientos

Sprinkle one side of the pork chops with paprika and pepper.

Heat a large skillet over high heat. Remove the skillet from the heat and lightly spray with vegetable oil spray. Cook the pork chops with the seasoned side down for 1 minute. Remove from the skillet.

In the same skillet, stir together the broth, potatoes, onions, carrots, and tarragon. Bring to boil. Cook 12 minutes then add the pork chops for 12 or so until pork is done.

Using a large slotted spoon, transfer the veggies to a serving platter with a rim or to a large shallow bowl. Top with the pork. Cover with aluminium foil to keep warm. Set aside.

Increase the heat to high. Bring the broth to a boil. Boil for 2 minutes, or until reduced to 1 cup.

Reduce the heat to medium. Whisk in the evaporated milk and flour until well blended. Stir in the salt. (You can scrape the skillet with a flat spatula...you know to get the yumminess on the bottom) Cook for 2 minutes.

Stir in the pimientos (You could totally leave this out if you were not a pimiento fan)! Pour over the vegetables on the serving platter and voila! Sounds like comfort food to me!!

Pulled Pork or Beef

So our new favorite meal has been pulled pork or pulled beef sandwiches!

You'll need:
large roast: pork or beef
Publix brand honey BBQ sauce
hamburg rolls

Crock-pot roast for ever and a day, I've done anywhere from 1 day to 2.5!
Just add some water to keep the meat covered. If you use a beef roast add a beef bouon cube for more flavor!

Remove meat and place in a large dutch oven on the stove top
shred meat using 2 forks
add BBQ sauce and stir to cover meat while heating over low-med heat!
Serve on buns!
Corn bread, baked beans, garlic bread can single-handedly round the meal off nicely!!
Oh an eat sometign green with it- broccoli w/cheese wins over here!