Stir-Fry Normandy Vegetable Mix Topped With Marinated Pork Tenderloin

Happy New Year, Darlings!

Yes, I know it’s a little early to be cracking open the bubbly; however, I wanted to share with you my last recipe for 2025. It is a gather it all together stir-fry recipe that involves using up some to those frozen vegetable we keep pushing to the bottom of the freezer after one or two serving, depending of the size of the bag. Yeah, you know you do it too.

Today, I went a little wild and gathered together some green onions, ginger root, frozen green beans, a bag of Birds Eye Steam fresh Brussels Sprouts and a half bag of Birds Eye Normandy Blend, Frozen Vegetables. With these food items I wanted to see just what type of stir-fry meal I could make ( not the mention making needed room in the freezer).

Adding some rice and a port tenderloin into to group, I must say that the resulting stir-fry mean was the best one I ever created. So with no more delay, below is my Stir-Fry Normandy Vegetable Mix Topped with Marinated Pork Tenderloin recipe.

Stir-Fry Norway Vegetable Mix Topped With Marinated Pork Tenderloin

Ingredients

• 1  2 to 3 lbs., port tenderloin
• 2 tablespoons of sweet soy sauce
• Special shit seasoning
• 3 cups white rice, cooked
• 30 oz. Birds Eye Normandy Blend, Frozen Vegetables Mix
• 2 cup Fresh or frozen Green Beans, snapped in thirds
• 1 10.8 oz. bag Birds Eye Steam Brussels Sprouts
• 4 to 5 green onion with leaves and bulbs, cut ½ inch in length
• 1 ginger root foot/paw 2 ½ to 3 inches long, roughly chopped with skin on
• 1/4 cup roasted sesame oil
• 3/4 cup vegetables broth
• 2 tablespoons sweet and sour sauce, and more to drizzle on meat

Directions

1. Rinse and pat dry port tenderloin, then lightly seasoned with Special shit seasoning on all sides
2. In a zip lock bag add  sweet soy sauce
3. Add the pork tenderloin, seal and toss to coat meat on all side, set aside, but toss on each side every 15 minutes for one hour.
4. While meat is marinating heat an extra large skillet with the roasted sesame oil
5. When sesame oil is heated add ginger root and cook for about  five minutes to soften, stir frequently
6. Add green onions, cook stir frequently for another five minutes until tender

Return to the marinated meat

Because there it is no flipping involved, the best way to roast the pork tenderloin is to put it in-between a rotisserie rack and then place the rack in a rotisserie oven to roast the meat for 35 minutes ( I use a Ronco Rotisserie Oven,) However, follow your rotisserie oven directions. You can also roast it is the regular oven on 425 F for 25-30 minutes. Or airs fry it at 380° F for 10 minutes. Then flip the tenderloin over and continue cooking for 8-16 more minutes it.

Back to ginger and onion mixture in the skillet

1. Add ½ cup of the vegetable broth and cook to a boil and mixture aromas smell fills the air
2. In the meantime defrost frozen vegetable and drain off  as much water as possible
3. Add all vegetables and sweet and sour, cook to a high boil on medium heat about 10 minutes, then reduce heat to a simmer, until vegetable and broth mixture  cook down to a sauce, but too the thick.
4.  Serve with rice on the bottom, stir-fried vegetable on top of it, and 10 thinly slices of pork tenderloin on top the vegetable
5. Then drizzle bottled sweet and sour sauce on top of the meat, topped with a sprinkling of white sesame seeds.

A Widescreen Online Review Plus Recipe@2025

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Stanley and I sincerely wish for you a very wonderful 2026.

Until next year,

Chow, Darlings

Evelyn's Sandwich Pork Tenderloin Rotisserie Recipe

 Happy Holidays, Everyone!

Well, Christmas is this Thursday and if you are having the traditional turkey dinner but want a quick and easy meal before then, why not try my pork tenderloin rotisserie for sandwiches recipe. Because this recipe is a shorten version of my Apple Butter Pork Loin with Pumpkin Pie Spices recipe for roaster ovens, it is only for pork sandwiches where the marinade time and cook time remain the same, however, the extra herbs and spices are omitted and replace with a simple pork rub.

 If I am out of my own blend of pork rub, like today, I use the Special Shit blend made by the Big Cock Ranch, which can be found on Amazon. Uh, I shit you not. It is a very good rich blend of herbs and spices that when added to the meat you must be mindful that a little goes a long, long way.

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Evelyn's Sandwich Pork Tenderloin Rotisserie Recipe

Because this recipe is only for pork sandwiches, the marinade time and cook time remains the same as in my regular pork tenderloin rotisserie recipe, but the extra herbs and spices are omitted and replace with a simple pork rub. 

Ingredients:

• 1 Pork Tenderloin {About 1  to 1 ½ Pounds Total)
• Pork rub seasoning

Directions:

1. Combine all ingredients except the pork in a flat baking dish. 
2. Reserve 1 /3 of the marinade and keep it separate. 
3. Trim all fat and skin from the pork tenderloins and place them in the marinade. Turn to coat well. 
4. Cover and marinate for 15 to 30 minutes at room temperature. 
5. Cook the pork in a Rotisserie Basket for 30 minutes basting it with the marinade juices often during the last 10 minutes or until the internal temperature reaches 160° F on a meat thermometer. 
6. Slice the pork on the diagonal, place on a serving platter. 
7. Warm the reserved marinade and spoon it over the pork slices and serve. 

Serves 4.

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Like all my recipes, I hope you find this recipe useful. 

Until next time,

      Merry Christmas to All!

The Prefect Bread Machine Garlic Bread

Happy Holidays, Darlings

Have you ever wanted garlic bread but there was not one slice in the house? Well, today I cooked chicken cacciatore for dinner, but I did not want to settle for my usual quick and easy garlic bread toast recipe, see below. Therefore, I rolled up my sleeves and started preparing a whole fresh homemade loaf of garlic bread. Keep in mind that the Hamilton Beach bread maker recipe book does not contain a simple garlic bread recipe; so, I adapted a recipe from the Oster bread making machine  recipe booklet, which contains a lot more herbs and salt than I used for my own bread. 

 Although not listed, I added a half teaspoon of dried oregano to my recipe. However, you can omit it or add whatever herb that suits your taste

Evelyn’s Quick and Easy Garlic Bread

This garlic bread recipe is too simple. I came up with it out desperation. The ingredients are few for those you that don’t want to bake or buy regular loaf. It is as simple as making cinnamon toast.

Ingredients:

• 2 thick and regular slices of bread
• 2 tablespoon butter or margarine, soft but not melted
• Enough garlic powder, salt and pepper for taste.
• A sprinkling of grated parmesan, if desired

 

Direction:

1. Pre-heat toaster oven on the toast setting
2.  Blend butter, garlic powder, salt and pepper with a small fork until smooth
3.  Spread on bread
4.  If using the grated parmesan
5.  Toast bread in toaster oven until rich golden brown, about 3 to 4 minutes

 

Download to recipe 

 A Widescreen Online Review Plus Recipe@2020

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Bread Maker Garlic Bread

Ingredients

1.5 pound loaf

• 1 and 1/4 cups hot water
• 2 cloves of garlic, minced
• 1 tablespoon margarine or butter, melted
• 1 teaspoons salt
• 2 tablespoons sugar
• 1 teaspoon wheat gluten
• 3 and 1/4 cups bread flour
• 1 and 1/2 teaspoons yeast

Directions

1. Microwave water for 3 to 4 minutes, add a quarter cup  more to account for evaporation
2. Once water is hot measure it down to the above amount needed and add butter to melt it by stirring, until completely mixed in water.
3. Add water and butter mixture ingredients to the bread pan.
4. Add the rest of ingredients in order list above to the bread pan.
5. Make a well in the flour with your finger and  the yeast.
6. Lock the bread pan into the bread maker and close the lid.
7. Select the Basic setting, which is first setting on the Hamilton Beach bread maker
8. Select your choice crust color from light, medium or dark crust.
9.  Press start button and leave the brad maker alone to do its thing.
10. For best result, once the bread is done and cooking on a rack, brush it with an egg wash coating: one egg white stirred together with one tablespoon of water.

Note: I discovered that add wheat gluten to my bread recipes result in well-formed store bought soft and tasty like bread. Although, bread flour contains wheat gluten, the amount is not high enough to help the bread texture and bake well.

Enjoy! 

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A Widescreen Online Review Plus Recipe@2025

 

  I hope you find these recipes useful, and will make them a tasty go to staple for your own bread making. . 

MERRY CHRISTMAS, ALL!

Until next time,

      Chow, Darlings!

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Evelyn’s Creamy Coleslaw Variation

Hello, Darlings

Tonight, I am uploading my variation of an old coleslaw recipe from Betty Crocker, which has probably been around for a hundred plus years.  You might have a copy of it yourself. To make is simple I just call it “Evelyn’s Creamy Coleslaw Variation”. It is a winner. I know because when my husband, Stanley, who is like Mikey in the old Life Cereal commercial, says, he likes it. Then I know that I made a good recipe that is worth keeping. 

What make this recipe special for me are the dried lavender buds and the apple I added for extra nutrition and flavor; and so to not drag on this post out any longer, my new coleslaw recipe awaits you below.

Evelyn’s Creamy Coleslaw Variation

Ingredients

• Half of a large cabbage, shredded 
•  2 carrots, shredded 
• ¾ cup mayonnaise 
• 1 heaping tablespoon sugar
• 2 teaspoons white vinegar
• 2 ½ teaspoons dried lavender buds
• ¾ teaspoon celery seeds
• 2 medium or 1 large red or granny apple

Directions

1. Combine cabbage, apples and carrots in large bowl. 
2. Mix mayonnaise, vinegar, sugar, lavender buds and celery seeds together until smooth.
3. Mayonnaise mixture over veggies and stir until all is well coated.
4. Refrigerate for at least 4 hours.

Serve and Enjoy!

 

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A Widescreen Online Review Plus Recipe@2025

Until next time,

     Chow, Darlings