Mediterranean Pork Shoulder

The local store had pork shoulder on sale for $1.99/lb...which is crazy cheap. So I picked me up one.

Now as a single person, a pork shoulder could feed me for the entire week, and some friends. But it freezes well and there are so many "other" recipes I can make after having pulled pork.

This recipe was easy and delicious. The ONLY thing I'd change is I wouldn't put the kalamata olives in from the beginning. They get kinda mushy. I would however, put the juice in. I think that flavor is fantastic.

I think I had closer to a 3.5 lb roast and I didn't change anything with the measurements. The pork gives off plenty of liquid.

Mediterranean Pork Shoulder
Recipe from emeals
Serves 4 (or more)

2 lb boneless pork shoulder roast
1 Tbsp olive oil
1 cup chicken broth
1 (14.5-oz) can fire-roasted diced tomatoes
½ cup pitted kalamata olives
2 tsp dried oregano
4 cloves garlic, chopped
¼ cup chopped fresh basil

Sprinkle pork with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat; add pork. Cook 3 minutes per side or until browned.

Transfer to a 5- to 7-quart slow cooker. Add broth, tomatoes, olives, oregano and garlic. Cover and cook on LOW 7 to 8 hours or until very tender.

Shred pork with two forks, and toss in sauce to coat. Stir in basil. Divide into 4 servings.

30-Minute Filet Bourguignonne with Mashed Potatoes

I love me some Beef Bourguignonne...as in it's one of my favorite dishes. It does, normally, take a long time to make. This recipe is not only quick and easy, but delicious (despite me forgetting the tomato paste).

You won't be disappointed with this one. It was a recipe provided to me by my Cooking Light Menu plan. One serving is 512 calories. A little high for some, but so worth it.

30-Minute Filet Bourguignonne with Mashed Potatoes

Photo from Cooking Light

Recipe from Cooking Light
Serves 4

1 pound baking potato, peeled and cut into 1-inch pieces
1 cup frozen pearl onions
1 pound beef tenderloin, cut into 2-inch pieces
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
5 teaspoons butter, divided
1 bacon slice, finely chopped
1 (8-ounce) package mushrooms, quartered
1 garlic clove, finely chopped
1/2 teaspoon chopped fresh thyme
1/2 teaspoon sugar
2 teaspoons no-salt-added tomato paste
1/2 cup earthy red wine
1 cup fat-free, lower-sodium beef broth
2 tablespoons water
2 teaspoons all-purpose flour
3 tablespoons 2% reduced-fat milk
Fresh thyme sprigs (optional)

Place potato in a saucepan over high heat; cover with cool water. Bring to a boil; cook 10 minutes or until very tender. Drain. Return potato to pan; keep warm.

While potato cooks, place onions in a microwave-safe bowl; cover with a paper towel. Microwave at HIGH 4 minutes. Finely chop 1 (2-inch) cube of tenderloin, and set aside. Pat dry the remaining beef cubes with a paper towel; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Heat a 12-inch cast-iron skillet over medium-high heat. Melt 1 tablespoon butter in pan; swirl to coat. Add seasoned beef cubes; sauté 3 minutes, turning to brown on all sides. Remove beef from pan. Add finely chopped beef and bacon to pan; sauté 3 minutes, stirring occasionally. Add mushrooms; sauté 5 minutes or until mushrooms brown, stirring occasionally. Add garlic, chopped thyme, and sugar; sauté for 1 minute, stirring constantly. Add tomato paste; cook 1 minute, stirring constantly. Add wine, and bring to a boil, scraping pan to loosen browned bits. Cook 2 minutes or until liquid is reduced by half.

Add onions and broth; bring to a boil. Cook for 1 minute. Combine 2 tablespoons water and flour in a bowl, stirring with a whisk until smooth. Add flour mixture to pan; cook for 1 minute, stirring constantly. Return browned beef cubes to pan; cook 2 minutes or until thoroughly heated and cooked to medium-rare or desired degree of doneness.

Add the remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining 2 teaspoons butter, and milk to potatoes in saucepan; mash with a potato masher until desired consistency. Serve beef and sauce over potatoes; garnish with thyme sprigs, if desired.