Tag: Dutch Oven Cooking

Creamy Cabbage and Bratwurst Soup

Creamy Cabbage and Bratwurst Soup

Creamy Cabbage and Bratwurst Soup is a delicious light soup to serve on a cool evening. Seasoned with celery, carrots, onions, and chunks for bratwurst, it’s sure to please anyone who enjoys cabbage. I like to serve this soup with a hard crusty sourdough bread, 

Thick Venison Chili

Thick Venison Chili

For the first 15 years of our marriage, our family practically lived on venison that my husband hunted, both deer and elk. After much trial and error, I learned the best recipes for using the roasts, steaks, and burger. This Thick Venison Chili recipe is 

Pork Loin in Tomato Sauce

Pork Loin in Tomato Sauce

I like Mexican food and probably serve it to my family at least once a week. This Pork Loin in Tomato Sauce is so satisfyingly simple. You could really put it under Comfort Food. Click to Tweet

I like Mexican food and probably serve it to my family at least once a week. My husband, however, is NOT a fan of chili powder, which most of my Mexican dishes include. Not this one, though. This Pork Loin in Tomato Sauce is a very mild dish, but so satisfyingly simple. You could really put it under Comfort Food.

Pork Loin in Tomato Sauce with flour tortilla

There’s something very comforting about slow cooking in a Dutch Oven. Obviously, there is the fragrant scents in the kitchen, but also the added warmth and the constant tending to. Just picture an old lady in front of her stove. Apron on, with a wooden spoon in her hand, tasting or stirring her pot of food. Can’t you just see it? That’s me! Okay, maybe I’m not old, but I am white-haired, and middle-aged, for sure.

 

Ingredients Needed to Make Pork Loin in Tomato Sauce

  • vegetable oil
  • pork tenderloin
  • kosher salt
  • freshly ground black pepper
  • onion
  • diced green chilies
  • ripe tomatoes
  • corn tortillas
  • refried beans
  • sour cream

Instructions for This Recipe

Using knife and cutting board, slice pork loin into 1 1/2 – 2″ pieces.

Parboil tomatoes by placing them in a pan of boiling water for 30-40 seconds until their skins begin to crack. Strain them from the water and immerse them in ice cold water. Peel the skins off, then core and slice the tomatoes. Place them in a bowl and set aside.

As an alternative to the fresh tomatoes, you could use canned whole tomatoes or diced tomatoes. If you use whole tomatoes, crush them with your hand and place them along with juices into the Dutch oven at the appropriate time.

Heat vegetable oil in a large Dutch oven over medium-high heat. Add the pork pieces and sprinkle with salt and pepper. Cook for 2-3 minutes, stirring to brown the meat.

Cooking Pork Loin in Tomato Sauce

Add onion and cook until tender. Add chilies and tomatoes along with any juices in the bowl. Mix well.

Cover and reduce heat to low. Cook until meat is cooked through and tomatoes have cooked down to a mushy paste, about 60-90 minutes. Remove the lid and continue to cook until there is almost no moisture left at the bottom of the pot.

Serve with toasted corn tortillas or flour tortillas, refried beans (black refried beans are very tasty) and sour cream.

This Pork Loin in Tomato Sauce is also a great way to use fresh tomatoes from your garden. Make some today!

See more Mexican Dishes Here. See more Pork Recipes Here.

Recipe for Pork Loin in Tomato Sauce

Pork Loin in Tomato Sauce

No ratings yet
Print Rate
Course: Main Course
Cuisine: Mexican
Keyword: Comfort Food, Dutch Oven Cooking, Pork, Tomatoes
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 8

Equipment

Knife Set
Cutting Board
Dutch Oven
Potholders

Ingredients

  • 3 tablespoons vegetable oil
  • 2 pounds pork tenderloin cut into 1/2" chunks with fat left on
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup chopped onion
  • 4 oz. can diced green chiles
  • 2 1/2 pounds ripe tomatoes cored and diced with juices
  • Toasted corn tortillas
  • Refried Beans
  • Sour cream

Instructions

  • Using knife and cutting board, slice pork loin into 1 1/2 - 2" pieces.
  • Parboil tomatoes by placing them in a pan of boiling water for 30-40 seconds until their skins begin to crack. Strain them from the water and immerse them in ice cold water. Peel the skins off, then core and slice the tomatoes. Place them in a bowl and set aside.
  • Heat vegetable oil in a large Dutch oven over medium-high heat. Add the pork pieces and sprinkle with salt and pepper. Cook for 2-3 minutes, stirring to brown the meat.
  • Add onion and cook until tender. Add chiles and tomatoes along with any juices in the bowl. Mix well.
  • Cover and reduce heat to low. Cook until meat is cooked through and tomatoes have cooked down to a mushy paste, about 60-90 minutes. Remove the lid and continue to cook until there is almost no moisture left at the bottom of the pot.
  • Serve with toasted corn tortillas, refried beans, and sour cream.
Like This Recipe?Share on Facebook / Pinterest / Instagram - Please mention @countryatheartrecipes or tag #countryatheartrecipes
Roast Beef and Noodles

Roast Beef and Noodles

Roast Beef and Noodles is a favorite dish I like to make in the fall and winter. There are few things better than to walk in from the cold to the savory scent of roast beef cooking on the stove. I love Dutch Oven Cooking, and 

Chicken and Noodles Over Mashed Potatoes

Chicken and Noodles Over Mashed Potatoes

Serve Chicken and Noodles over Mashed Potatoes when you’re in need of comfort. Serious. Comfort. Food. Sheer Goodness. Utter Comfort. Stewed Chicken in a Pot of Soothing Homemade Broth. Carrots. Celery. Onion. Herbs and Seasonings. Thickened with Tender Egg Noodles. Butter and Milk. Ladled over 

Homemade Spaghetti Sauce with Meatballs

Homemade Spaghetti Sauce with Meatballs

I’d never tried making my own Homemade Spaghetti Sauce with Meatballs until one summer when I had a bunch of garden tomatoes to use. I have to admit that it’s time consuming to prepare the fresh tomatoes, but my, oh my, did it smell good in the kitchen. And it tasted great!

There’s something really wonderful to have a pot of sauce simmering on the stove. The smells that escape into the kitchen are divine. And this is an amazing motivator to produce the best meal possible.

Fresh Sauce. Fresh Pasta. Freshly Made Bread. You can do it! 

Tip #1 – Parboil Your Tomatoes

One tip that will save you a lot of time and frustration is to parboil your fresh tomatoes. Bring a large pot or roaster of water to a boil and add tomatoes to the water. You want enough water to cover the tomatoes in a single layer. Allow to boil for 25-30 seconds or until you see the delicate skin begin to peel. Whichever comes first. Then remove tomatoes from the boiling water with a slotted spoon.

Place the hot tomatoes in ice water to stop the cooking. Repeat this process until all the tomatoes have been blanched. You will now be able to easily peel the skins from the tomatoes.

Making the Homemade Spaghetti Sauce with Meatballs

At this point, you can begin preparing the sauce. In a large Dutch oven, saute onion and garlic in oil, and then add the rest of the sauce ingredients. Bring to a boil, and then simmer for 2.5 – 3 hours.

Toward the end of the cooking time, prepare your meatballs and bake them in the oven. Make the meatballs small or gigantic. Our grandchildren like them big. That’s a Mighty Meatball. When the meatballs have browned, you may add them to the sauce, along with the buttered mushrooms. Continue allowing this to simmer while you prepare your pasta.

If you’re really motivated to make a fantastic meal, prepare my Homemade Pasta while your sauce is cooking. If not, I highly recommend De Cecco Spaghetti #12  Or Sam’s Choice Italia Bronze Cut Enriched Spaghetti.

Since you’re making this fantastic homemade Italian dinner, you may as well add some breadsticks and a dessert to the menu. Go ahead. Do it! You won’t believe the sense of accomplishment it will bring you.

See more Italian Dinner Recipes Here.

Recipe for Homemade Spaghetti Sauce with Meatballs

Homemade Spaghetti Sauce with Meatballs

I've never tried making my own spaghetti sauce until this summer when I had a bunch of tomatoes to use. I have to admit that it's time consuming to prepare the fresh tomatoes, but my, oh my, did it smell good in the kitchen . . . and it tasted great!
No ratings yet
Print Rate
Course: Main Course
Cuisine: Italian
Keyword: Cooking from Scratch, Dutch Oven Cooking, Garden Tomatoes, Homemade
Prep Time: 45 minutes
Cook Time: 3 hours 20 minutes
Total Time: 4 hours 5 minutes
Servings: 10

Equipment

Knife Set
Dutch Oven
Cookie Scoop
Oblong Cake Pan

Ingredients

Spaghetti Sauce:

  • 8 cups 3 pounds red tomatoes parboiled, peeled, cored and diced
  • 2 tablespoons Extra Virgin olive oil
  • 1 cup sweet onion chopped
  • 1/2 cup minced fresh garlic
  • 1/2 cup red wine
  • 3 cubes beef bouillon
  • 6 oz tomato paste
  • 1 whole bay leaf
  • 2 tablespoons sugar
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons butter
  • 2 cups button mushrooms chopped

Meatballs:

  • 1 pound ground hamburger
  • 1 pound ground sausage
  • 1/3 cup Italian seasoned bread crumbs
  • 1/4 cup Parmesan cheese
  • 1 large egg
  • 1 tablespoon minced onion
  • 20 oz favorite dried spaghetti cooked according to package directions
  • Freshly grated Parmesan

Instructions

  • Using a large saucepan, parboil tomatoes for easy peeling. Peel, core, and slice into small pieces.
  • In large Dutch Oven, heat olive oil and saute onion and garlic. Add chopped tomatoes, red wine, bouillon cubes, tomato paste, bay leaf, sugar, parsley, basil, oregano, salt, and pepper. Bring to a boil and cook for 10 minutes. Cover with a lid and reduce heat to simmer. Continue cooking for 2 1/2-3 hours, stirring occasionally.
  • While sauce is cooking, prepare meatballs. Preheat oven to 375 degrees. In large bowl, combine hamburger, sausage, bread crumbs, Parmesan cheese, egg, onion, and Italian seasoning. Mix well. Roll into balls the size of golf balls or use a medium-sized cookie scoop to make the meatballs. Place in greased baking dish. Bake for 45-50 minutes until done.
  • In a small skillet, melt butter and saute mushrooms for 10-15 minutes. Add to spaghetti sauce along with cooked meatballs. Cook sauce for an additional 10 minutes.
  • Prepare your favorite dried spaghetti according to package instructions or double my Homemade Pasta Recipe Here.
  • Serve over cooked spaghetti with freshly grated Parmesan, French Bread or Soft Bread Sticks. Serves 10-12.

Notes

*Unless otherwise indicated, all butter on this recipe site is salted.
**Wine Recommendation: Louis Jadot Beaujolais Villages
Like This Recipe?Share on Facebook / Pinterest / Instagram - Please mention @countryatheartrecipes or tag #countryatheartrecipes
Chunky Venison Stew

Chunky Venison Stew

My husband likes to hunt deer and elk in the fall. This Chunky Venison Stew is a wonderful way to use some of the processed meat.  Our family practically lived on venison meat for the first 15 years of our marriage. During that time, I