It’s easier than you think to make an elegant dinner of pork tenderloin. Whether you are making it in the oven, grilling it or pan roasting it, this succulent cut of meat will always make you shine as a cook. Pork tenderloin is one of those dinners that’s impressive enough for special occasions but easy and quick enough for a weeknight dinner. Thanks to a vast array of marinades, seasonings, stuffings and side pairings, this meat has endless flavour options.
There are several methods and recipes for dressing up your pork tenderloin with added flavour. You can season your tenderloin with a dry rub, marinate it, brine or glaze it. Check our recipe section for ideas. To marinate, mix your marinade ingredients together in a glass bowl and then add the mixture to a sealable plastic bag before adding your pork tenderloin. Follow the recipe for time guidelines, but never marinate longer than 24 hours. Flip the tenderloin over occasionally to ensure even coverage. Using a dry rub on your pork tenderloin is another easy way to flavor your meat. A dry rub is a blend of spices and herbs mixed with sugar or salt that is rubbed onto the meat prior to cooking. It’s best to apply the dry rub about 30 minutes prior to cooking.
Depending on what you are planning to make, you can then decide to hit the grill, roast it or even make it in the slow cooker. There are many recipes to follow. Check the ones we have prepared for you.
For many, the fact that you can make this in one pot and very simple ways is enough to select it one of their favourite dishes. Others go as far as saying that it tastes amazing the day you make it and even better the next day. This is definitely the case with Chilli con Carne, the flavours in the sauce tend to develop when left refrigerated for a day.
This dish is also quite nutritious especially with the addition of the kidney beans. Kidney beans work well in this dish and in any simmered dishes where they can absorb the flavours the other ingredients. They are an excellent source of fibre and are high in protein. Kidney beans are also a very good source of molybdenum, which aids in the metabolism of fats and carbohydrates.
If you have leftover chilli con carne, you can use it in wraps with some salad leaves, grated cheese and sour cream or mayo. These wraps are delicious and can be served with some homemade wedges or rice and salad.
Chilli con carne can be a weekly staple in your cooking just because it is delicious, nutritious and can go with anything or just be eaten on its own.
Baked chicken is the dinner of choice for many people, since it provides a delicious protein source that is lower in fat and calories than many other varieties of meat. In addition to its nutritional value, baked chicken offers versatility to home cooks. Baked chicken is a healthy option for most people, although those eating a restricted-calorie diet may need to remove the skin.
It is not hard as it sounds either. By following simple instructions you are on your way to a healthy and great tasting meal. The health benefits of chicken include its ability to provide a good supply of protein, essential vitamins, and minerals. It also aids in weight loss, regulating cholesterol and blood pressure, and reducing the risk of cancer.
Chicken breast is an excellent source of low-fat protein. Protein helps your body to maintain muscle mass and also helps you to build muscle if you are participating in a strength program.
Next time you make chicken breast, try it baked in the oven.
Looking for ideas to make creative sandwiches? Want to make some of your lunches a little more interesting and delicious? You just need a set of different cold cuts and cheeses and you will never get bored of another sandwich in your life.
Here are some great suggestions: Portuguese presunto is often considered to be the highest quality ham in the world. It comes exclusively from acorn-eating black hoofed pigs in Portugal, and the meat is described as sweet and earthy.
Soppressata: A type of Italian salami, soppressata is usually made of pork. Thinly sliced soppressata works well as a more flavorful, authentically Italian alternative to pepperoni on pizzas and sandwiches. Although some soppressata comes with the kick of hot peppers such as Chile de árbol, many other varieties are simply seasoned with black pepper and garlic.
Capocollo: Capocollo, also called capicola or capicollo, is similar to bresaola, but is made of pork head and neck instead of beef.
If you look up the definition of presunto, you will find that presunto is dry-cured ham from Portugal, similar to Spanish jamón or Italian prosciutto crudo. Among the wide variety of presuntos in Portugal, the most famous are presunto from Chaves, produced in the north of Portugal, and that from the Alentejo, in the south, made from local Alentejano pigs, even though, presunto is delicious no matter where you go in Portugal, be it the mainland or the islands.
What is great about presunto is how versatile it can be. You can just have it as a snack or as a entree. It allows you to be very creative when it comes to creating antipasto recipes. It is delicious on sandwiches – and the number of sandwiches you can create with presunto is endless.
The good news is: you don’t need to travel to Portugal to enjoy delicious presunto. Pavão Meats has it for you. Share with us your ideas!
Traditionally, Paella, a dish that comes from the Spanish region of Valencia, consists of rice, meat and seafood. However, some people are not fans of seafood or may be allergic to it. So, what to do in this case? You can definitely make Paella with just meat: chicken, chorizo and beef! And it is quite delicious!
There are 3 basic ingredients that you need to have in your cupboard in order to make authentic Spanish paella; paella rice, smoked paprika and Spanish saffron. The rice should be short grain and never long grain. The smoked paprika or Spanish ‘pimentón de la vera’ is an intense spice made from roasted and dried red peppers mainly from the region of Extremadura, again widely available in deli shops. You can either use sweet or spicy pimentón depending on how much heat you want to give the dish, you may prefer to use sweet paprika.
The saffron is the key ingredient that provides the aroma and colour to the dish. Use Spanish saffron from La Mancha region, it is considered to be the best in the world.
