Garlic Rubbed Pork Tenderloin

Yum yum yum. Last night I made my very first pork tenderloin and it was TO DIE FOR. Oh so good, my mouth is just watering thinking about it! Keep in mind when reading this recipe, that my oven is a dinky old electric in a not so updated apartment, so your oven may heat differently, especially if you are blessed with a gas stove!

IMG_2511Pork Tenderloin (I think mine was about half a pound)

3 large garlic cloves

1 tbsp. of your favorite pork seasoning rub

olive oil

1 tbsp. parsley

Kosher salt

ground black pepper

Begin by patting the tenderloin with a paper towel and trimming excess outer fat. Preheat the oven to 375. Place the tenderloin in a shallow baking dish and pour olive oil over it (I really just eyeballed it, making sure it was well coated). Season the tenderloin with salt, pepper, and the seasoning rub.

In a separate bowl combine about 3 tablespoons of olive oil, 1 teaspoon Kosher salt, 1 teaspoon ground black pepper, and a decent amount of the seasoning rub. Roughly chop the garlic and then “smoosh” it with the edge of the knife, creating a paste-like texture. Add the garlic to the mixture and whisk all ingredients together.

Once they’re well mixed, brush over the surface of the tenderloin. Flip the tenderloin over and coat with more olive oil and then brush on the remaining mixture. Bake for 20 minutes, then rotate the tenderloin and cook for an additional 15 minutes. (I coated mine with extra olive oil when I flipped it, to be sure the garlic didn’t dry out.) The internal temperature should be about 150-155, this ensures juiciness.

I hope this recipe pleases your family as much as it did my husband! He made “yum” noises all through dinner 😉

God bless!

Mouthwatering Dairy-Free Couscous

My cousin’s wife, Julieta (that’s pronounced hoo-lee-ett-ah), gave me this recipe and it is to die for! Yum yum yum, I would make this every night if I could! I made a couple alterations to her recipe, as I have some food allergies, and it was delicious!

IMG_2191Ingredients:

For the salad:

2 c. low-sodium chicken broth

1 1/2 tbsp. mild curry powder

1/2 tsp. salt

1 (10 oz) box couscous

3/4 c. golden raisins

1/2 c. coarsely chopped cashews

1 cucumber peeled, seeded, & chopped

1/3 c. fresh flat-leaf parsley, chopped

zest from one lemon

For the dressing:

1/3 c. mayo

1/4 c. olive oil

2 tbsp. fresh lemon juice

salt & pepper to taste

In a medium saucepan, bring the chicken broth, curry powder, and salt to a boil. Remove the pan from heat and stir in the couscous. Cover the pot and allow the couscous to absorb the broth for about 6 minutes. Once the couscous has completely absorbed the broth, fluff it with a fork and add it to a large mixing bowl. Now add the raisins, cashews, cucumbers, parsley, and lemon zest. Refrigerate until ready to serve.

In a separate bowl, whisk together mayo, olive oil, lemon juice, and salt & pepper. Do not add to the couscous until just before serving because the couscous will absorb it too much! If you’re not going to serve it right away, store the dressing in the fridge.

Mmmm, happy eating!