Once again pork was on sale at the market. I was going to make the fig pork roast again, but decided to just make an herb rub, roast in the oven and enjoy!
2-3 lbs pork tenderloin
Herbs de Provence
Salt and pepper
Heat oven to 450.
Rub roast with a bit of olive oil, salt and pepper. Sprinkle a good amount of herbs de Provence all over the pork until it’s quite coated and pat herbs in.
Place in roasting pan and drop a few pearl onions around the roast for extra flavor.
Roast in oven for 15 minutes, then lower to 325 and roast for 30-45 more minutes or until meat thermometer shows 144-155 degrees.
Take out of oven and let rest, lightly tented with foil, for 10 mins. Slice and serve!
I stumbled upon this recipe through Pinterest. Right away I added it to my meal plan list. Everything about this recipe sounded delicious, so I had to give it a try! And it turned out great. Delicious, tender, perfect! Give this one a try!
4 lb boneless center-cut pork loin
fresh sprig rosemary
coarse salt and freshly ground pepper, to season
3/4 cup fig preserve, plus more to serve
8 cipollini onions
2 anjou pears, quartered lengthwise
2 heads garlic, top trimmed 1/4 inch
2 Tbsp extra virgin olive oil
Preheat oven to 450°F.
Trim pork of excess fat; place rosemary sprig on top of roast and tie with kitchen string at even intervals.
Season pork roast with salt and pepper and brush with fig preserve. Place the roast rosemary side up in a shallow roasting pan. Roast 15 minutes.
Reduce oven temperature to 325°F. Arrange onions, pears and garlic (cut side up) around roast and drizzle with olive oil. Cook 1.5 to 2 hours or until a meat thermometer reads 155°F.
Transfer roast to cutting board and tent. Let rest for 15 minutes before slicing. Discard the string and slice into thick slices. Transfer onions, pears and garlic to serving platter. Serve with the roast pork, rosemary and additional fig preserve.
While I am out of the kitchen, I thought I would post some of my drafted recipes..
As the holidays start rolling around I start craving cranberries. I love cranberries in the winter. Whether it be savory, sweet, desserts, appetizers, drinks, etc…I love them all! I even love cranberry sauce in a can….yes I said it!! So when I saw this recipe I had to try it out. This was not only easy to make as all crockpot recipes are, but it was very very good and would make for a perfect holiday meal. Pair with mashed potatoes, steamed veggies and rolls! Holiday meal done!
**Sorry no pic. This was made right before my car accident and I never got to take a pic of it. It is very very tasty tho and super easy to make!!***
1 (2.5-3 lb) pork tenderloin trimmed
1 tsp ground ginger
1/2 tsp dried mustard
1/2 tsp salt
1/4 tsp pepper
2 Tbsp cornstarch
1 cup fresh cranberries
1/2 cup white sugar
1/2 cup brown sugar
1/3 cup golden raisins
1 3 cloves garlic, chopped
1/3 cup cranberry juice
1/2 small lemon, thinly sliced
Use a 4 quart crockpot. In a plastic zipper bag, put dry spices and cornstarch and add meat. Shake to coat. Put contents into your slow cooker.
Add fresh cranberries and sugar. Put in raisins and garlic. Pour in cranberry juice, and top with lemon slices.
Cover and cook on low for 8 hours (I cooked mine for 12 hours), or high for about 4. The longer you cook the meat, the more tender it will be. Serves 7 (about 5 ounces after being cooked).
Nutrition Information (per serving): 374 calories; 7.8 g. fat; 128 mg. cholesterol; 261 mg. sodium; 28.3 g. carbohydrate; 1.1 g. fiber; 46 g. protein
Today (Oct 13) is our 3rd anniversary!!! We are celebrating it with a fun trip soon, so tonight I still wanted to do something special even while staying in. I found this recipe in my latest Clean Eating Mag and while it looks complex, it was quite easy and made for a very impressive meal. I paired it with garlic/chive mashed potatoes, steamed veggies and butter rolls. H and I loved this and made our anniversary dinner in quite special!
1 cup unsweetened pomegranate juice
2 tbsp balsamic vinegar
2 tbsp raw honey
1 2-inch piece ginger peeled and thinly sliced
1 1/2 oz whole-wheat bread, toasted and cut into one inch pieces
3 tbsp low sodium chicken broth
3 tbsp chopped unsalted walnuts
1/2 pear cored and diced
4 unsweetened prunes chopped
1 tbsp chopped fresh thyme
Sea salt and freshly ground pepper to taste
1 boneless center cut pork loin (about 2 lbs)
Evoo cooking spray
In a small saucepan, combine juice, vinegar, honey, and ginger and bring to a boil over high heat. Reduce to a simmer over med-high heat and cook for 10 to 12 minutes, until liquid reduces by 2/3. Strain and discard ginger, set glaze aside. Preheat over to 375.
In a large bowl, add bread and broth. Let bread soak up liquid for 2-3 minutes, stirring once or twice. Add walnuts, pear, prunes, and thyme, stirring to combine. Season with salt and pepper.
Set pork loin on a cutting board and holding a carving knife parallel to the work surface, slice loin almost in half horizontally. Open loin like a book and press flat. Season both sides of pork with salt and pepper. Pile stuffing onto center of pork loin, then bring loin ends together and tie with kitchen twine.
Coat a large oven safe skillet with cooking spray and place over medium heat. Carefully add stuffed pork loin and sear on all sides about 1-2 minutes each side.
Place skillet immediately in over and cook for 20 mins. Baste with glaze and cook 5 more minutes. Continue to glaze every 5 minutes or so until the pork tenderloin temperature reaches 155 degrees. Remove from over and let sit covered with foil for 5 minutes before slicing. Drizzle with any remaining glaze as needed and serve immediately.
We have had a ton of chicken and fish lately, so when I saw pork chops on sale at the store, I grabbed them up. I also am in LOVE with nectarines, so this recipe was just calling my name. Found on Ingredients Inc, I loved the idea of grilling the fruit with it. I have never done that before and love it!
1/4 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons honey
2 teaspoons chopped fresh rosemary
2 pounds thinly sliced boneless pork loin chops
3 nectarines, halved and pitted
Whisk together first 4 ingredients in a small bowl. Place pork in a large zip-top plastic bag and pour balsamic marinade over pork. Marinate for 1 hour, turning occasionally.
Grill pork on medium-high heat on a lightly greased grill rack or grill pan 1 to 2 minutes on each side or until desired degree of doneness. Grill nectarines 1 minute on each side or until nice grill marks appear. Garnish with fresh rosemary, if desired.
There is nothing better than an easy dinner that seems like you spent all day in the kitchen. This recipe does just that. How great is it to throw all the ingredients together and pop back in fridge until you are ready to grill? It is that simple..a few steps and dinner is ready! SCORE! Annie’s Eats nailed it on this one! I love searching her blog for easy yet impressive meals. She has a huge selection! Check out her blog for more great ideas!
Grated zest of 1 lemon
3/4 cup freshly squeezed lemon juice (4-6 lemons)
1/2 cup olive oil, plus extra for brushing the grill
2 tbsp. minced garlic (6 cloves)
1 1/2 tbsp. minced fresh rosemary leaves
1 tbsp. chopped fresh thyme leaves
2 tsp. Dijon mustard
2 pork tenderloins, about 1 lb. each
Freshly ground black pepper
Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon Ziploc bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferable overnight.
When you are ready to cook the pork, heat a charcoal or gas grill. Brush the grate of the grill with oil to prevent the pork from sticking. Remove the meat from the marinade and discard the marinade. Sprinkle the tenderloins generously with salt and pepper. Grill the tenderloins, turning a few times to brown on all sides, for 15-25 minutes (depending on the temperature of the grill) until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Slice and serve warm with the juices that collect on the platter.
This was fantastic. My friend Chelsea told me about this recipe from Publix to top seafood, poultry and veggies. I was so happy to find out about this just in time for H and my Valentine’s Day dinner. I used it over my lobster tail and H used it on his scallops. We both enjoyed it over the grilled asparagus we made too! It was easy to make and would be perfect for many lighter white fish, seafood or grilled veggies. It is rich, so you only need a little bit!
HAPPY VALENTINE’S DAY!
1 tablespoon fresh tarragon (finely chopped)
1 (4-oz) package whipped lemon yogurt
2 tablespoons lemon herb finishing butter, divided
Whisk all ingredients together and top your favorite grilled or broiled fish, veggies or even poultry meats.