Juicy Flavorful Pork Tenderloin #Pork #30minutes

Nothing says I love you like a juicy piece of pork... right or is that steak? I don't remember but for me I love Pork tenderloin done right. Tenderloin should be perfect and by perfect I mean "tender" hence the name and juicy. This recipe is so simple and Doug-licious and its only a 30 minutes cook. This goes perfect with rice and beans. and if you have a pressure cooker you can do everything all at the same time. Hope you enjoy this one out of my book!

Ingredients:
1 teaspoon garlic powder
1 teaspoon Ginger powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon ground red pepper
1/2 teaspoon ground cinnamon
1 teaspoon dried parsley flakes
Salt
1 1/4 pounds pork tenderloin
1 tablespoon olive oil




Preheat the oven to 450 degrees
In a bowl mix all the dry ingredients.  Stir mixture with a spoon until all the ingredients are well combined. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over all sides of the meat.

In a large skillet over medium-high heat, add the olive oil and heat.  Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.

Sausage, Peppers and Onions Sandwich #Gameday #Sandwich #Douglicious

I miss being in New York but one of the things I miss are the Astoria, Queens street fairs with the great smell of Sausage, Onions and Peppers cooking Italian style. Although I'm not there I can bring the great smell home and on this great weekend for football why not enjoy myself. This is a great sandwich for the hungry man or the starving children that are so hungry they are searching the cabinets for a snack. Quick and easy to make and the flavors are completely up to you. I'll give you my version of this great Sandwich and let me know how Doug-Licious it is!

 Ingredients: 
4 Bread Rolls
2 Red Bell Peppers
2 Green Bell Peppers
1 Sweet Yellow Onions
2 garlic cloves
28 oz Pork Sausage (Can also work with Turkey or Chicken Sausage)
1 tablespoon of Red Wine Vinegar
1 Tablespoon of Dill
2 Tablespoons on Olive Oil (I love this stuff)
Salt and pepper to taste

First Take your Peppers and Onions and give them a nice cut into batons set it aside. Next your going to slice your sausage up keep the cuts fairly thin but not to thin. Set this aside as well. 

Next Get your Skillet Hot medium high heat. add half tablespoon of Olive oil followed by your Peppers and Onions. I like to Saute the Veggies first then my meat and mix them together after wards. Saute the Peppers and Onions for about 4-5 minutes Add your Red wine and Dill to your veggies, and cook about 3 minutes, remove from heat. 

Next Get your skillet hot add remainder of Olive oil, Add in your Sausage and garlic be sure to move around so they do not burn. Cook for 15 minutes stirring around. Add in your precooked Peppers and Onions and cook for 5 more minutes. Once all mixed together Remove From heat.

Cut Your rolls across leaving a good amount of space in the back. Add your Sausage Peppers Onions inside and Slap in on a plate.
Next Devour Your Sandwich! Hope you enjoy and remember it's Doug-licious!!!

Mustard Sauce Doug-Licious baby!

I have made this sauce for years and  I remembered that I had not made it recently, so I decided why not document it and blog about it. I first mad this sauce when I was a butcher way back in the day. It wasn't as good because I didn't use white wine then but I wasn't trained classically yet. None the less This sauce is Doug-Licious especially on Pork!

Ingreidents:

6 Cloves Garlic
1 Whole White onion sliced
2 Tablespoons Hot Mustard
2 cups Cooking White Wine
3 Cups Chicken/Veggie Stock
3 tablespoons unsalted whole butter
2 tablespoons canola oil
salt/pepper to taste 

First: Clean your garlic, smash them do not cut them, in a medium sauce pot over medium heat add oil when oil heats up add your garlic. when garlic is golden add onions. Cook onions until they are almost clear.
Add white wine bring to a boil and reduce down about 1/3 of the way. Add your stock which ever you chose. BE SURE TO STIR!
Add your Mustard and reduce down till the sauce is thick enough to drip slowly off your spoon. Bubbles in the sauce should be the size of a dime.

Set aside and sauce the hell out of your Protein!!!