Spiced Pork Tenderloin

Roasting pork tenderloin is one of the easiest meals to make. This recipe is very simple and makes for a wonderful, quick meal. I paired this up with kale to make a wonderful dinner. Enjoy!



Spiced Pork Tenderloin
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Source: Cooking Light

Ingredients:

2 (3/4 pound) pork tenderloins
2 teaspoons brown sugar
1 teaspsoon salt
1 teaspoon ancho chile powder (I used chile powder)
2 teaspoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon paprika
2 minced garlic cloves

Directions:

Preheat oven to 425 degrees. Combine all ingredients in a small bowl. Rub spice mixture evenly on 2 (3/4 pound) trimmed pork tenderloin. Bake at 425 degrees for 20 minutes or until a thermometer registers 155 degrees.

Notes: I used a one pound pork tendloin and used the entire spice rub on that one tenderloin.

Mustard Herb-Crusted Pork Tenderloin

I have come to really like the flavor and versatility of pork tenderloin. This pork tenderloin has become one of my favorite recipes. Every time I prepare this dish, it is so moist and tender. We have made this ofter over the year and it is always a winner. It takes time to chop all the fresh herbs, but it cooks relatively fast. It is definitely worth effort.

Michael went on a fishing trip a few months ago with friends. He was in charge of cooking and picked this dish. Everyone loved the flavor and tenderness of the tenderloin. It will always be a repeat at our house.

Mustard Herb-Crusted Pork Tenderloin
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Source: Cooking Light

Ingredients

1 (1/2-ounce) slice white bread
1/4 cup chopped fresh parsley
3 tablespoons grated fresh Romano cheese
2 teaspoons chopped fresh thyme
1 (1-pound) pork tenderloin, trimmed
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
1/2 teaspoon fennel seeds, crushed
1 garlic clove, minced
Cooking spray

Directions:

Preheat oven to 450°.

Place slice of bread in a food processor, and pulse 10 times or until coarse crumbs measure 1/4 cup. Combine the breadcrumbs, 1/4 cup chopped parsley, cheese, and 2 teaspoons thyme in a shallow dish. Sprinkle pork with salt and pepper. Combine Dijon mustard, fennel seeds, and garlic in a small bowl. Rub pork with mustard mixture, and dredge in breadcrumb mixture.

Place the pork on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until a thermometer registers 160° (slightly pink). Let stand for 10 minutes. Cut crosswise into 1/4-inch-thick slices.

Zuppa Toscana Soup

We don't go to the Olive Garden much, but when we do, the Zuppa Toscana Soup is one of my favorites. Michael loves this soup. This soup will make the most stressful of days melt away! It is a wonderfully creamy soup with chunks of potato, bacon, Italian Sausage and kale. It takes a little time to make because I let it simmer for a bit to allow the flavors to meld together better, but it is well so worth every second!!! Enjoy.

Zuppa Toscana Soup

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Source: Robbie's Recipes

1 lb. spicy Italian sausage - crumbled

1/2 lb. smoked bacon - chopped

1 qt. water

(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth

2 lg. russet potatoes - scrubbed clean, cubed

2 garlic cloves - peeled, crushed

1 med. onion - peeled, chopped

2 cups chopped kale OR Swiss chard

1 cup heavy whipping cream

salt and pepper - to taste

Directions:

In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.

In a skillet over medium-high heat, brown bacon; drain, set aside.

Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.

Add sausage and bacon to pot; simmer for 10 minutes.

Add kale and cream to pot; season with salt and pepper; heat through.

Southwestern Pork Soup

It has started to get cooler here in the Midwest as fall sets in. I am not the hugest fan of fall, simply because I know what awaits me in the coming months. I do enjoy the cooler nights though. I have been fighting fall as much as possible, but it is finally time to accept it.


I made a soup to warm us up. This is a bit of a spicy soup, but it really is a good soup. It would also be great with a side of mexican cornbread! Next time I make it, I am going to try it with chicken. This is a wonderfully warming soup. Enjoy!





Southwestern Pork Soup
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Source: Cooking Light

Ingredients:

Cooking spray
1 cup prechopped onion
2/3 cup prechopped green bell pepper
1 tablespoon bottled minced garlic
1 jalapeño pepper, seeded and minced
1 pound pork tenderloin, trimmed and cut into bite-sized pieces
2 cups fat-free, less-sodium chicken broth
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (15-ounce) can pink beans, rinsed and drained
1 (14-ounce) can diced tomatoes, undrained
2 tablespoons chopped fresh cilantro
1 cup diced avocado




Directions:

Heat a small nonstick Dutch oven over medium-heat. Coat pan with cooking spray. Add onion, bell pepper, garlic, and jalapeño to pan; sauté for 2 minutes. Add pork; cook 3 minutes. Add broth and next 6 ingredients (through tomatoes); bring to a boil. Partially cover, reduce heat, and simmer 6 minutes or until pork is done, stirring occasionally. Remove from heat, and stir in cilantro. Serve with avocado.

Grilled Pork Chops

These pork chops were wonderful! They are very flavorful and the shallot butter makes the flavor of the herbs shine through. This is a fairly quick recipe to put together. The time consuming part is chopping the herbs. I bought bone-in-center pork chops for this recipe but the next time I make it, I will choose butterflied pork chops. These are absolutely a keeper!

Grilled Pork Chops with Shallot Butter

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Source: Cooking Light

8 (7-ounce) bone-in center-cut pork chops
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 teaspoons finely chopped fresh chives
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
3 garlic cloves, minced
2 tablespoons butter, softened
2 1/2 teaspoons minced shallots
1/4 teaspoon grated lemon rind (just realized I forgot this...oops!)

Directions:

Prepare grill to medium-high heat.

Sprinkle both sides of pork evenly with 1/2 teaspoon salt and pepper. Combine oil, chives, thyme, rosemary, and garlic, stirring well. Rub oil mixture evenly over both sides of pork. Place pork on grill rack; grill 6 minutes on each side or until a thermometer inserted in the thickest part of pork registers 155°. Remove pork from grill; let stand 5 minutes. Sprinkle with remaining 1/2 teaspoon salt.

Combine butter, shallots, and lemon rind, stirring well. Spread about 1 teaspoon butter mixture over each pork chop; let the pork stand an additional 5 minutes.