We all have that one go-to meal we’ve made time and time again that never fails, whether it be to entertain guests or just something quick and easy that you can whip up and 2.7 seconds. Mine happens to be the Pork Tenderloin.
This is one cut of meat that, when I first started cooking, was always intimidated by it because let’s face it… You can either be really awesome at making it juicy and tender or really bad at making it choke-ya dry and tough! Trust me when I say, me and the ol’loin had a few go’rounds before I got it right (thank goodness for ServSafe and thermometers to make my life easier 😉 )
I love how versatile this meal can be. I have made it in a variety of ways and flavors, like cutting the loin in pork steaks (or medallions) and throwing them on the grill, roasting them in the oven surrounded by my favorite hearty veggies, and trying new flavor ideas with marinades, seasonings and sauces to enhance the flavor of the pork!
One of my all-time favorite ways to fix this bad boy is with… wait for it… Garlic (told ya, it’s in everything) and a blend of herbs. This Pork loin is so aromatic and succulent that it pairs with almost anything.
Here’s how I make it:
Garlic & Herb Roasted Pork Loin
- Pork Tenderloin
- 3 Cloves of fresh garlic, cut into slices (I was able to get about 4-6 slices from each)
- 3 tsp. Coarse Sea Salt
- 1 tps. Fresh Ground Black Pepper
- 2 1/2 tsp. Fresh Rosemary, chopped
- 1 1/2 tsp. Fresh Thyme Leaves
- 1/4 tsp. ground mustard
- Take a sharp knife and make 5 slits in both sides of tenderloin and two slits on the ends.
- Stuff each slit with a slice of garlic. Set aside.
- In a small bowl, combine the rest of ingredients.
- Rub an even amount of herb mix all over the tenderloin. Let sit in the fridge for about 30 minutes to allow the flavors to mingle. Meanwhile, preheat your oven to 350ºF.
- When oven is preheated, place the loin in the oven (on an oven proof dish big enough to hold the loin- I used my cast iron pan).
- Allow to cook for roughly an hour and a half to two hours or until a thermometer reaches a minimum internal temperature of 145º when inserted in the thickest part of the meat. (Using a thermometer is the most accurate way of determining its doneness, so I strongly recommend investing in one 😉 ). Take the loin out of the oven and set aside.
- Allow to rest for ATLEAST 10 minutes. The meat will continue to cook and retain its juices.
- Cut it as desired and enjoy 😀
I hope you like my take on the ol’tenderloin! If you are like I was when I first started this, do not let it intimidate you. You can really bring a meal to life by stepping up your game and getting out of your comfort zone. Preparing this meal is one way to do it.
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Alrighty Folks, please don’t crucify me… It’s been a long past few weeks and as most of you may know (if you’ve been keeping up with my blogs) I have been practically chained to my homework. This left me with little time to cook and in turn… little time for blog posts. (I know, the horror!). I am FINALLY on a much needed fall break from school. In that time, I did manage to make a few things so that when I got time I may share them with all of you foodies out there.
What better way to kick off my fall break of blogging than with Garlic Roasted Asparagus? Before last year, I have only heard of asparagus and never had the opportunity to try it for myself. When I did (OMG), it was heaven in my mouth. It’s seriously became a favorite veggie in my household. I try to pick up a bundle every time I hit up my local Kroger.
When I let you in on my little secret of how I make mine, your mouth will drop at how simple and fast it is to make this. If your skeptical, don’t be! This is a great side dish to almost any meal.
Garlic Roasted Asparagus
- 1 Bundle of thick speared asparagus
- 3-4 garlic cloves, minced
- coarse sea salt
- freshly cracked black pepper
- olive oil for drizzling
- Preheat oven to 400°F
- Prepare asparagus by breaking off the woody ends. Lay them in a single layer on sheet pan.
lightly with olive oil.
- Sprinkle the salt, pepper, and garlic evenly over the asparagus.
- Roast for 10 minutes in the oven (if you have skinnier spears, shorten this time as the spears will become tough and stringy).
- Grab a plate, some asparagus and enjoy!
I hope you liked this recipe for my Garlic Roasted Asparagus. Let me know your thoughts in the comments. Have a favorite side dish recipe that you love, send it to me and I’ll give it a try.
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A couple days ago, I posted the recipe for my all time favorite spaghetti sauce. In it, I suggested making it a meal by ladeling the sauce over a bed of pasta and adding a slice of Cheesy, Garlicky Bread rounds. The bread is such a great addition to any italian meal. I make this everytime we have spaghetti night.
The idea for my garlic bread came to me from our spaghetti nights at my mamaw’s house. Having a house full, spaghetti was a quick, easy, and an affordable meal that could be stretched between a lot of people (and when we were all there, that was A LOT). I remember her slathering on some garlic butter over slices of white bread, and sometimes even hamburger buns. After, she would toss them in the oven til they were nice and toasty and add a layer of shredded mozzarella. Back in the oven they would go until the cheese was melted and lightly browned. As simple as it was, it was one of my favorite things about those dinners.
My garlic rounds are made very similar to hers, except I use french or italian loaves that I cut to my own thickness. I also use fresh garlic for an extra garlicky punch (warning to any vamps out there) where hers was made with garlic powder. This is not the traditional way to make garlic bread but this recipe is so easy and simple to prepare, it’s almost impossible to mess up. If you love super garlicky, garlic bread, this recipe is for you and there is absolutely no excuses for not being able to make it! 😉
Cheesy, Garlicky Bread Rounds
- 1 Loaf of french or italian bread
- 2 cloves of garlic, finely minced
- 1 stick of butter
- 2 cups shredded mozzarella
- Preheat oven to 350º F.
- Slice bread to desired thickness.
- Place on large cookie sheet. (Depending on how many slices you have, you may need 2 sheets).
- Cut butter in chunks and put into a small microwavable bowl along with the minced garlic.
- Microwave 1-2 minutes (or until butter is completely melted and starting to bubble).
- Using a pastry brush, evenly brush the garlic butter over the bread.
- Place in oven for about 3-5 minutes. (The edges should start to turn a golden brown)
- Take out of oven and add a layer of cheese.
- Place them back in the oven and allow the cheese to melt and start to brown.
- Make some spaghetti using my recipe, Sam’s Spaghetti Sauce, grab a slice of the garlic rounds, and dig in!
- When slicing bread, I typically slice mine to a 1 inch thickness and on the bias (angle).
- When making the garlic butter, it’s always a good idea to put a napkin or paper towel over the bowl. Butter likes to pop and splatter, so I like to save myself the mess.
- If you do not like to have garlic bits on your bread, you can always scoop the garlic out when ready to use the butter. I, however, love the extra punch so I leave them in.
- If you do not have a pastry brush on hand, a spoon works just as well. Just try to spread it evenly over the bread.
I hope you enjoy this recipe! Let me know in the comments how it turned out for you! Have a recipe you want me to try out? Leave me a comment with your suggestion and I’ll pick one to prepare for the future! 🙂
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