Wednesday, August 30, 2006

PORK TENDERLOIN AND SAUSAGE RICE

First, let me thank Gustad Mody who let me steal this general idea from his blog IRON STOMACH. I have been watching him cook and eat some very strange things over the past few months, and you should too!

About an hour before mealtime, I placed a pork tenderloin, split down the middle to open it up for cooking, in a brown’n serve bag (buy the combo bag and spice package), that was originally intended for pork chops. However, pork is pork – Porky!
The tenderloin I had on hand had BBQ sauce on it, but it is not necessary to have that specific one. Sprinkle the provided spices all over the pork, add about a ½ cup of water, and place on a cookie sheet for baking. I cooked the pork for about 40 minutes, turned the oven off, left it in the oven, and began preparing everything else.

- Prepare about 2 ½ cups of white rice by following the recipe on the box, except add about a tablespoon of butter and Velveeta cheese and salt in the water. When the rice comes to a boil, remove it from the heat and sit it aside.

- Mix you a drink of George Dickel (white label) and Diet Coke over ice and continue to follow directions – for as long as you can! You poor people outside the South will have to substitute, but no matter what you use, it ain’t go’na be good enough!

- Chop up about 3 bundles of green onions and place on a paper plate for later use.

- Chop up some broccoli, cauliflower, and carrots for later sautéing, place in a paper plate, and sit a side.

In a medium skillet, bring a small amount of olive oil and garlic to heat. Dump in the green onions and sauté. Once they are hot, sprinkle on about half a tablespoon of sugar and turn off the heat. Continue stirring the onions over the low heat as you prepare the next step.

In a large skillet, dump in a pound of hot breakfast sausage and cook up as you would in preparing hamburger meat for spaghetti. Leave the meat in medium to small chunks of cooked sausage. When the sausage is about done, dump in the onions and continue to mix thoroughly.

When the sausage is done, dump the rice into the large skillet and mix thoroughly again. Turn the heat off, mix another drink, and move on to preparing the next step.

In the medium skillet you used for the onions, dump in mixed vegetables on top of hot olive oil and garlic. Sprinkle the veggies with Mrs. Dash’s spicy seasoning, cook for about 10 minutes, and then turn off the heat – more if you like wimpy vegetables!

Now, remove the tenderloin from the oven, slice, and serve with a scoop of the vegetables on one side and the rice and sausage on the other.

Mix another drink and take small sip between bites…good taste combo! Mmmmmm!

3 comments:

Fathairybastard said...

You know, I keep expecting your typing to become progressively illegible as you drink, er cook. Kidding. Sounds good. You guys are gonna make me go out and get a camera.

Mushy said...

You got to have a camera man! You never know when Elvis will show up.

Besides...blogs look better with a little photo or two...remember how much you enjoyed Playboy even before you could read?

Fathairybastard said...

Yea, but I've got a million rude puctures I can post. Been saving them in a file ever since I got this thing.

Used to have a stylus, back when I was floating around with the navy, but it died about a decade ago and I've been using disposables ever since.

Guess I need to bite the bullet.

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