Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Stuffed Pork Roast

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Looking for an easy one pan meal to make this weekend, try this stuff pork tenderloin and enjoy a tasty meal.

Stuffed Pork Roast

Ingredients:

to roast: Preheat oven to 350 **

  • 1 – 1 1/2 lb pork tenderloin
  • 1 lb potato melody (small potatoes in various colors) or baby Yukons
  • 1- 10oz bag baby spinach
  • 1 small shallot – finely diced
  • 1/2 yellow roasted pepper – finely diced
  • 1/2 orange roasted pepper – finely diced
  • 2 garlic cloves – finely diced
  • 3 tablespoons fresh thyme- finely chopped
  • 3 tablespoons course grain Dijon mustard
  • salt and pepper
  • 2 tablespoons olive oil + additional 2 tablespoons olive oil
  • cooking twine
  1. Pre-heat oven to 350 degrees.
  2. Add 2 tablespoons olive oil to pan, add the spinach to the heated oil, add salt and wilt down, while the spinach is wilting add the garlic and fresh thyme to mixture. Remove wilted spinach from skillet, add the additional 2 tablespoons of olive oil and heat. When oil is hot add the potatoes, salt & pepper and saute at med-hi heat, turning frequently as to not burn.
  3. While potatoes are cooking butterfly the pork loin and lay flat, salt and pepper both sides of the pork, add the wilted spinach with the roasted peppers and mustard to the center of the roast and roll up. Tie the stuffed pork with the kitchen twine so it will stay together as a solid log. Add the stuffed pork to the skillet with the potatoes and brown on all sides (a few minutes on each side). When meat is browned transfer the pan to a 350 degree preheated oven and bake for 30 to 35 minutes.
  4. Let rest for about ten minutes, remove twine, slice and serve.

Pork Chops and Gravy

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It is easy to make and can be done in one pan, what’s not to like?

Pork Chops and Gravy

Ingredients:

  • 2 1″ thick bone in pork chops
  • smoked garlic sea salt (or Kosher salt with granulated garlic) and pepper
  • 1 tablespoon olive oil
  • 1 large shallot – finely chopped
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole grain Dijon mustard
  • 1/4 cup white wine
  1. Preheat oven to 350 degrees.
  2. heat oil in cast iron skillet.
  3. salt and pepper both sides of the pork chops, place chops in hot pan and sear on each side (remember brown means flavor) for a few minutes. Move pan to heated preheated oven and cook for 15 to 20 minutes.
  4. While pork chops are resting on a platter, combine the remaining ingredients and make the sauce in the cast iron skillet & cook for 10 minutes.
  5. I served mine with blanched asparagus with a little lemon juice.

Stuffed & Smothered Pork Chops

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Easy, juicy, one pan meal of pork chops

Stuffed & Smothered Pork Chops

Ingredients

  • 2 – 1 1/2 inch thick bone in pork chops
  • 1 large white onion – sliced
  • 2 cloves of garlic – crushed
  • 1/2 large sweet apples (I used a Breaburn) – thinly sliced
  • 1 tablespoon butter
  • 3 to 4 tablespoon olive oil
  • salt and pepper
  1. Preheat oven to 350 degrees.
  2. Heat a cast iron skillet on the stove top, add 2 tablespoons of the olive oil and the butter to melt. Add the sliced apples and cook for 3 to 5 minutes. Remove from skillet.
  3. Add the remaining tablespoons of olive oil to heat up and add the sliced onions to the pan. Cook the onions on medium high for about 5 minutes, add the garlic and continue to cook for another 5 minutes.
  4. While the onions are cooking salt and pepper both sides of the pork chops and slice a pocket in the middle. Add the cooked apples slices into the pocket. Add the chops to the pan with cooking onions and saute for 5 minutes on each side to brown the chops.
  5. Place the skillet with the stuffed chops and onions into the oven and bake for 25 minutes. Let rest for 5 minutes and enjoy the juicy chops.