This Pork Tenderloin recipe is my favorite. It is a super yummy marinade and then you can either grill or roast your pork. This time I roasted ours, but usually we grill them. Kinda nice to be able to be versatile with a recipe sometimes. The flavor from this marinade is so good and then the pan sauce you make to pour over it... there are not words. You have to try it!
(From Chef Mommy)
|I made a double recipe. After I let my meat rest, I sliced it|
into about 1 inch pieces and put on platter to serve.
1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin (silver skin removed)
Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.
Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing. (For grilling, grill your tenderloins over medium heat for about 20-30 minutes or until the meat has reached 160 degrees)
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter
Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.
My Fresh Green Beans were a new recipe I tried. As you know I'm a huge fan of the Pioneer Woman. She made these on a recent episode of her show and I thought they sounded amazing. They were super simple with just a little bit of a different flavor. Nice to have this recipe, especially since fresh beans are soon in season in abundance!
|These, too, I doubled. They were delicious!|
(From Pioneer Woman)
1 lb green beans
1 cup chopped onion
2 cloves garlic
1/2 cup chopped red bell pepper
2 tablespoons bacon grease (can substitute 1 T butter and 1 T olive oil)
1 cup chicken broth
1/2 to 1 teaspoon kosher salt (can substitute regular table salt; use 1/4 to 1/2 teaspoon)
Ground black pepper
Snap the stem ends of green beans, or cut them off in a big bunch with a knife if you’d like. Just don’t tell Granny. Melt bacon grease in a skillet over medium low heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green. Add the chicken broth, chopped red pepper, salt, and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp. You can add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can caramelize.
For Twice Baked Potatoes I don't have an actual recipe I use. I basically just bake the potatoes, let them cool enough to handle, cut them in half and scoop out the inside of the potato into a mixing bowl. Then with the potato fillings I added 1 stick of melted butter, 4 oz cream cheese, 1/4-1/2 cup sour cream, salt and pepper to taste and added a mixture of milk and 1/2 &1/2 until I reached a good consistency. Then I added about 1/2-3/4 cup of shredded cheddar into the potato mixture. Spooned the mashed filling into the potato shells, placed on a cookie sheet, topped with more shredded cheddar, covered with foil and put into the fridge until I was ready to bake them. Baked them at 350 for about 45 minutes (30 minutes if you don't refrigerate) or until they are heated through. So good! You can add bacon or chives or green onion on top or anything else you want for that matter. Great to freeze too!
|Here is what they look like after they're baked. Smell so good.|
|So proud of my pie! :)|