Ask Terri a cooking question

HOME | News | Cooking Basics | Kitchen Tools | Cooking Tips | Ingredients | Wine & Food | About Terri

January 29, 2016

Rosemary Rubbed Pork Tenderloin

The tenderloin is a very tender cut of meat making it possible to cook quickly. The secret is cooking it to the right temperature to prevent overcooking and drying out this very lean cut of meat.

Rosemary with its lemon pine flavor, is a great herb for pork.

Read more ...

January 15, 2016

Basil and Jalapeno Pepper Encrusted Pork Tenderloin

I enjoy creating recipes especially when they turn out really good. It usually happens when I am trying to use items that I have on hand. For this recipe, I had made a Jalapeno pepper relish for another recipe and thought it would add great flavor to a pork tenderloin. It is delish!

There are varying degrees of heat in jalapeno peppers. Depending on a number of factors including the weather where the pepper is grown, they may be very mild to severely hot. To reduce the heat remove the seeds and use only the outer part of the jalapeno pepper.

Read more ...

November 05, 2015

Western Dry Rub Pork Tortilla Wraps

A great way to use up the roasted pork shoulder.

Read more ...

September 03, 2015

Pan Seared Pork Chops with Marsala Wine

Pork chops can be tricky to cook. So to avoid drying them out, cook them slowly with a watchful eye. The sauce will provide a bit of a smoky flavor. Marsala is a fortified wine that usually comes sweet or dry. Choose the dry wine for this dish.

Read more ...

July 15, 2015

Barbeque Pork Sandwiches

Cooking Wiser Tips:

  • Use the left overs you saved from the roasted pork with western dry rub dinner
  • Top sandwiches with Cole slaw or serve on side
  • Melt smoked gouda cheese over the top bun

    Read more ...

    June 26, 2015

    Roasted Pork for Barbeque

    The pork shoulder is rubbed with a dry rub and roasted resulting in a flavorful dish. It can be served by slicing or shred the meat and add your favorite barbeque sauce for sandwiches. Try this zesty Bourbon Barbeque Sauce.


    Serve with a jammy, spicy Zinfandel wine.

    Read more ...

    March 27, 2015

    Moroccan Spice Rubbed Pork Tenderloin

    The touch of sweet from the brown sugar and the black pepper and paprika in this recipe pairs nicely with a Grenache wine. The wine is medium bodied making pork a good choice since it isn't high in fat. The flavors will dance off your taste buds.

    Read more ...

    February 26, 2015

    Pork and Pasta Stew

    This was a left over freezer soup success. I love to make soup out of left overs. So don't ever throw anything away. Put it in the freezer then once a month on clean out day create your own version. Use what you have and save money and time.

    I created this dish from left over tomato soup and pork roast. I always have some type of pasta in the pantry. Add a few herbs and spices and you're on your way to real comfort food.

    Read more ...

    February 25, 2015

    Apple Wine Pork Roast

    Several years ago I had apple wood grilled pork chops that were out of this world delicious. So when I tasted the apple wine at the Virginia wine festival my first thought was what could I cook using this wine. Fortunately I thought of pork and apples and the rest is history.
    Try this dish with a fruity Pinot Noir from

    Read more ...

    January 20, 2014

    Roasted Pork Shoulder with Western Dry Rub

    The secret to this recipe is to add enough dry rub and roast on high heat the first 30-40 minutes to seal the juices in.

    Pat the dry rub into the meat with a good solid coating. Use more rub if needed to thoroughly cover the pork.

    Read more ...

    April 24, 2013

    Cassoulets

    Cassoulets create fragrant, mouthwatering aromas and make a sumptuous meal. Originating in southern France, the casserole always contains meat, beans and herbs with many variations each having it's own personality.

    To decrease the cooking and prep time use Bush's Best Beans

    Read more ...

    April 23, 2013

    Grilled Pork Tenderloin with Blackberry Barbeque Sauce

    The sliders were layered with flavor. The first layer was the a dry rub for the pork. The sauce had just the right balance of sweet and heat. The wine pairing was a French Genache.

    Read more ...

    April 15, 2013

    Sun-Dried Tomato Biscuits with Sage and Sausage Gravy

    Sundried tomatoes are like tomatoes on steroids. They add rich flavor to every bite.

    Read more ...

    April 12, 2013

    Chorizo Enchiladas with Cheese Sauce

    Read more ...

    April 04, 2013

    Pork Chops stuffed with Mom’s Cornbread Dressing

    I think the dressing is the best part of the Thanksgiving dinner.
    Mom always made more than we could eat- a sure guarantee there would be plenty left for the next day. I added dried cranberries, pecans and sausage to the dressing and stuffed thick cut pork chops and it was a hit! I hope you will enjoy both the dressing with the bird and with the pork.

    Read more ...

    January 24, 2013

    Pork and Vegetable Tamales

    The traditional tamale usually is filled with ground beef. This recipe uses shredded pork and corn for a great flavor combination. Serve with Tomatillo avocado salsa for a delicious party food.

    Read more ...

    July 01, 2012

    Herbed stuffed Pork Tenderloin with Pinot Noir Sauce

    The sauce is rich, the herbs are flavorful and the meat melts in your mouth. What more could you ask for. Oh I know a light but earthy Pinot Noir.

    Read more ...

    January 07, 2012

    Pork Tenderloin rubbed with mustard and bourbon

    Since tenderloin is a very lean cut of meat, it needs a little help with flavors. A favorite way to add flavor is with rubs and sauces. This rub is also good with duck or lamb.

    Read more ...

    December 29, 2011

    Spiral Cut Ham with Fruit Chutney

    Any fruit chutney, salsa, or fruit preserves will add flavor to a ham. The variety of fruits in this chutney makes it a favorite.

    Read more ...

    November 07, 2011

    Pork Roast with Sauerkraut, caramelized Onions and potatoes

    Sauerkraut is a fermented cabbage dish that has a characteristically tangy flavor. It is often used with sausage, sandwiches (Rubén), and salads. My grandmother explained to me one time that the saying "cold as kraut" came about because tossing the kraut by hand throughout the winter months was a very cold chore.

    This dish is a very traditional German recipe. Sauerkraut means sour cabbage in German.

    Read more ...

    October 24, 2011

    Blueberry Barbeque Sauce with Pan Seared Pork Chops

    Blueberries one of the healthiest and tastiest foods you could ever eat. They are in season June through August. Try them in this delicious blueberry barbeque sauce; it’s great on pork chops. And because I know you will want to open a bottle of red wine with this fabulous meal I recommend a spicy Syrah with a bit of fruit.

    Read more ...

    Brazilian Feijoada (pronounced fay-zwah-da)

    I selected this recipe specifically for the Don Manuel Villafañe Reserve Malbec 2008 featured from the winery of the week at Campbell Station Wine and Spirits. I served it at our last dinner party and it was a hit. The stew is prepared in a slow cooker making it easy for a party or a busy night. The richness of the dish pairs wonderfully with the dark fruit and chocolate flavors of the Malbec wine.

    Ingredients:

    Read more ...

    September 23, 2011

    Slow cooker Pork Roast with Chinese Barbeque Sauce

    This is a delicious, rich pork dish that can be served as the main dish or made into sandwiches; will become a party favorite. We tested this dish with several wines and selected a lucious Pinot Noir. You could also pair this dish with a semi dry Gewürztraminer.

    Read more ...

    July 11, 2011

    Zinfandel BBQ Sauce

    Dennis and I visited Cline Vineyards several years ago and have been drinking their Zinfandel ever since. We are a huge fan. So get a bottle of Zin and a rack of baby back ribs and enjoy a great weekend dinner. The fruity jam character, the hints of spice, pepper and moderate tannins in this wine complements barbecue and other tomato based sauces. I hope you enjoy.

    Read more ...

    October 14, 2010

    Pork Crown Roast with sausage and sage dressing

    This beautiful presentation of pork is so impressive you will be glad you spent the extra money. You can have a butcher prepare it or if you're patient, you can try it yourself. The stuffing completes the work of art.

    Read more ...

    August 30, 2010

    Pork Medallions with Vodka, Bacon and Cream

    The sauce in this dish provides the primary flavors for the food. For a memorable food and wine pairing, I recommend a Pinot Noir from Oregon’s Willamette area where the cooler climate is ideal for growing this grape.

    Read more ...

    August 18, 2010

    Five Herb Encrusted Pork Tenderloin

    This has been a family favorite for many years. The combination of herbs create a very flavorful rub.
    Serve it with a creamy tomato risotto and enjoy!

    Read more ...