Pork Sirloin Steaks

I love meals that are plain and simple to make yet still yield delicious results. I have a few of these that I like to rotate through each week. They are favorite menu items that can be tweaked in ways that give refreshment to their flavor so they never get old. For example, using a different cut of meat each time presents a different texture and introducing a new spice or marinade opens a plethora of possibilities. Keeping the intent simple provides ample room for experimentation.

Taste in Bloom Original Photo

Difficulty: Easy; Serves: 4; Total time: 15 mins

Taste in Bloom Original
Ingredients:

• 4 boneless, skinless pork sirloin steaks or pork chops; or 4 bone-in center cut pork chops 
• 1 1/2 Tbsp unsalted butter
• salt & fresh ground black pepper

Preparation:

Melt butter over medium heat in a heavy cast iron or nonstick skillet. Allow the butter a few more seconds to get hot.

Meanwhile, pat pork dry with paper towels and generously sprinkle both sides with salt and fresh ground black pepper.

I served these with Fried Apples, 

Place pork chops in the hot skillet and cover, cooking for 3-4 minutes until browned. Turn pork over and repeat for the other side until done. If you are using thinly sliced boneless pork chops, skip the cover and just sear the chops on each side for about 3 minutes. If they are thickly sliced and you prefer them medium rare, skip the cover and sear each side about 4 minutes.

Experiment with different cuts of pork if you like. You can also try rubbing some dried thyme, sage and paprika on the pork for some variety.

Perfect Roast Pork Tenderloin

In some ways, pork tenderloin is a weakness of mine. I have always loved the taste of a well seasoned pork tenderloin that just melts in your mouth. But I have never been able to replicate the experience in my own kitchen. Of course, not until now.

Several years ago, I came across a recipe for an earthy seasoning that gives pork a subtle kick. Perfect. However, it still lacked the melt-in-your-mouth texture that I so craved. When I found the preparation for this pork tenderloin recipe, I was skeptical at first but I had to try it. I am so glad I did. The roast comes out so... buttery soft. Just how I remembered tenderloin should be.

Taste in Bloom Original Photo

Marinade:
Adapted from APPLE A DAY

• 1 1/2 tsp Chinese five-spice powder
• 3/4 tsp dried sage
• 1/2 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp salt
• freshly ground pepper, to taste
• 1 1/2 lb pork tenderloin

Difficulty: Easy; Prep time: 5 minutes to prepare marinade, marinate at least 1 hour and roast for 1 hour, rest for 10 minutes

Preparation:
Adapted from Food.com

Before opening the wrapper to the pork tenderloin, make a note of the exact weight before you discard the wrapper.

Combine all seasonings in a small bowl. Pat dry the pork tenderloin with paper towels. Place the tenderloin on a sheet of plastic wrap that is large enough to wrap around the pork tenderloin. Rub seasonings over the entire tenderloin and wrap with the plastic wrap. Refrigerate the tenderloin for at least one hour or up to overnight.

Place the bottom rack in your oven on the bottom 1/3rd of the oven. Preheat oven to 550 degrees. (Note: If your oven is older and not well insulated, this roasting method may not cook the roast effectively as residual heat is the cooking medium in this recipe).

Place the tenderloin in an uncovered roasting pan and place the pan on the bottom oven rack. Roast for 5 1/2 minutes per pound of tenderloin. If your tenderloin is exactly 1 1/2 lbs, roast it for 8 minutes and 15 seconds. Trust me on this. Turn off the oven, but do not open it. Keep the oven door closed for one hour. When the hour is up, remove the roast from the oven and allow it to rest for 5-10 minutes before slicing.

If you are using a meat thermometer, it should read 145-150 degrees. The tenderloin should be slightly pink in the center when sliced.