I’m always praising the virtues of cooking at home and when it comes to the seasonings you put on that home cooked food, #makeityourself is my mantra. It’s not just about the feelings of pride that come with crafting your own cuisine from scratch (don’t get me wrong, being praised for your kitchen skills is always fun) it’s about knowledge, control and trust.
When you cook your own food from scratch, you KNOW exactly what’s going into your body because you after all, you’re the one that cooked it. Every single dash or salt, pinch of sugar and dollop of whatever is CONTROLLED by you and you can of course TRUST every ingredient in the recipe because you’ve reviewed it, if not designated it yourself. All of that to say there are many benefits, both palette-related and health driven, involved with home cooked food.
Having said all that, there are those times when managing every single step of the cooking process is not necessarily doable and you have to outsource some of the prep and the flavor. When those times do arise – like when you’re planning to entertain guests for a special occasion but you don’t want to be so exhausted from cooking that you actually miss all the fun– there is one brand you can trust to handle the flavor of your trusty protein and that brand is Smithfield. Their marinated fresh pork comes perfectly pre-seasoned (with herbs and spices you’d use yourself, if you had time) and ready to prepare.
Available in a variety of delectable cuts and flavors including: roasted garlic & herb, sweet Teriyaki and steakhouse mushroom, Smithfield marinated fresh pork will definitely WOW your crowd without stressing you out!
My recommendation is the slow roasted golden rotisserie pork tenderloin and if you’re desperate to take 100% credit for SOMETHING, you could whip up my creamy mushroom sauce and serve it with the pork for added flavor. The mushroom sauce is scrumptious on pork and it’s also great on chicken, beef and it makes the perfect dipping element for baked French fries! Enjoy!!
- 1 lb cremini mushrooms sautéed and cooled to room temp
- 2 tbs olive oil
- 1 cup low sodium vegetable stock
- 3 oz unsweetened almond milk
- 2 tsps chopped fresh parsley
- Salt and pepper to taste
- Splash of rice vinegar
Add all ingredients to a blender or food processor (leave behind a handful of the sautéed mushrooms) and blend until almost smooth. Transfer mixture to a small saucepan, add leftover mushrooms and let simmer on med-low heat for 5-7 minutes. Serve hot over intended dish.