One of the more different weeknight meals I've made, these Cornflake-Crusted Pork Nuggets were a delicious and easy weeknight meal. Usually, I'm not a huge fan of pork unless it's barbecue, but these nuggets were able to change my mind. I find that big hunks of pork (i.e. pork chops, pork loin, etc) can sometimes be a hassle to cut and can also be dry, but with these bite-sized pieces it was easier to not over cook them and there was no cutting necessary, which places them higher in the ranks of pork that I like.
This was another meal taken from a Cuisine magazine, which is seemingly the best place to look for quick and fun weeknight meals. The other bonus of Cuisine is that they provide a side to go with pretty much every entree. They paired the nuggets with a mashed sweet potato with pieces of Anaheim chile strewn throughout as well as with a marmalade glaze to put over the pork. This whole combination doesn't feel like it would naturally go together, but it was actually perfect.
Recipe:
Cornflake-Crusted Pork Nuggets
10oz pork tenderloin, trimmed
Salt, pepper and garlic powder
1/2 cup flour
2 eggs, beaten
3 cups crushed cornflakes
4 tbsp. butter
For glaze:
2 tbsp minced red onion
1 tbsp minced garlic
1 tbsp olive oil
1/4 cup orange marmalade
1-2 tbsp fresh lime juice
1 tsp minced chives
1.) Preheat oven to 450 degrees. Place a baking sheet inside the oven.
2.) For the pork: cut tenderloin in half lengthwise, then cut halves into ten 2-inch pieces. Pat pieces dry with a paper towel and season with salt, pepper, and garlic powder.
3.) Place flour, eggs and cornflakes in three separate dishes. Toss pork in flour to coat, dip into egg, then dredge in cornflakes; brush pieces with butter.
4.) Transfer pork pieces to preheated baking sheet and bake until golden, or until an instant-read thermometer inserted into the pieces registers 145 degrees, 7-9 minutes.
5.) For the glaze: sautee onion and garlic in oil until onion softens, 2 minutes. Stir in marmalade and lime juice and simmer until glaze thickens; remove from heat and stir in chives. Serve glaze over pork.
Mashed Sweet Potato
2 large sweet potatoes, peeled and cubed
2 tbsp butter
1 Anaheim chile, seeded and sliced
Salt and Pepper to taste
1.) Boil the sweet potatoes in salted water until tender, 10 minutes.
2.) Drain potatoes, return to pan. Cook potato over medium, stirring, to remove excess moisture; mash to desired consistency.
3.) Stir in butter and chile and season potato with salt and pepper.
This was another meal taken from a Cuisine magazine, which is seemingly the best place to look for quick and fun weeknight meals. The other bonus of Cuisine is that they provide a side to go with pretty much every entree. They paired the nuggets with a mashed sweet potato with pieces of Anaheim chile strewn throughout as well as with a marmalade glaze to put over the pork. This whole combination doesn't feel like it would naturally go together, but it was actually perfect.
Recipe:Cornflake-Crusted Pork Nuggets
10oz pork tenderloin, trimmed
Salt, pepper and garlic powder
1/2 cup flour
2 eggs, beaten
3 cups crushed cornflakes
4 tbsp. butter
For glaze:
2 tbsp minced red onion
1 tbsp minced garlic
1 tbsp olive oil
1/4 cup orange marmalade
1-2 tbsp fresh lime juice
1 tsp minced chives
1.) Preheat oven to 450 degrees. Place a baking sheet inside the oven.
2.) For the pork: cut tenderloin in half lengthwise, then cut halves into ten 2-inch pieces. Pat pieces dry with a paper towel and season with salt, pepper, and garlic powder.
3.) Place flour, eggs and cornflakes in three separate dishes. Toss pork in flour to coat, dip into egg, then dredge in cornflakes; brush pieces with butter.
4.) Transfer pork pieces to preheated baking sheet and bake until golden, or until an instant-read thermometer inserted into the pieces registers 145 degrees, 7-9 minutes.
5.) For the glaze: sautee onion and garlic in oil until onion softens, 2 minutes. Stir in marmalade and lime juice and simmer until glaze thickens; remove from heat and stir in chives. Serve glaze over pork.
Mashed Sweet Potato
2 large sweet potatoes, peeled and cubed
2 tbsp butter
1 Anaheim chile, seeded and sliced
Salt and Pepper to taste
1.) Boil the sweet potatoes in salted water until tender, 10 minutes.
2.) Drain potatoes, return to pan. Cook potato over medium, stirring, to remove excess moisture; mash to desired consistency.
3.) Stir in butter and chile and season potato with salt and pepper.
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