Ok, so, I’ve been slacking.
I haven’t shared any yummy recipes with you lately!
I don’t like to share recipes that are half- assed, ya know?
Only the B E S T for all of you amazing readers!
So, my inspiration has been lacking until recently.
I have been eating like shit. Pretty simple.
This week I have vowed, or at least kind of promised myself to limit myself to two dishes this week that consist of cheese.
I also told myself nothing but lean meat for the rest of the week. This means chicken, turkey and pork.
I am usually really good in the veggie department. I love vegetables so that makes it much easier for me to include it into my weekly diet.
Butternut squash has been on my radar for the last month or so. I made a fall-ie inspired Butternut Squash and Shrimp pasta dish a few months ago that was super tasty and relatively healthy.
Last time I let the squash roast in the oven, but this time I am thinking R I S O T T O.
Risotto is a norther Italian rice dish made with broth, cream and cheese. It is rich, creamy and full of body. It is hands down one of my all-time favorite meals, whether it is prepared with veggies or meat.
My Butternut Squash recipe is the perfect accompaniment to my roasted pork tenderloin recipe which I will be sharing with you today.
If you feel duped by this post so far…you should.
I am saving my risotto recipe for next week! Don’t forget to check in. I will be shamelessly reminding you via ALLLLL the social media links.
Pork tenderloin is a very simple piece of meat to cook and can shake up your regular routine of just chicken.
Tenderloin comes for the loin of the pig and is super tender. It is slightly more expensive than other parts of the pig, but hey, sometimes you gotta splurge!
You can find pre-marinated tenderloin at the grocery store, but I prefer to season it myself.
I kept my tenderloin super basic with a marinade of olive oil, minced garlic and onions, a little salt and pepper and lastly Herbs de Provence.
Herbs de Provence is a French mixture of dried herbs from the Provence region of France. It usually contains a mixture of marjoram, fennel, rosemary, thyme and oregano. Basically, fucking delicious.
You can marinate it overnight – I marinated it throughout my work day. So about 8 hours in the fridge.
Since this cut of meat is very lean it is important to make sure that it is not overcooked or it will be very dry.
Nobody wants dry meat.
I learned a trick a few years ago to cooking the tenderloin perfectly.
First, use a cast iron. Cast irons are stovetop to oven ready, retain heat well and help char an amazing crust.
I pop my pan into the over about 10 minutes prior to cooking to get it realllllyyyy H O T.
Once the pan is nice and hot I remove it from the oven (don’t forget oven mitts!) and coat the bottom with olive oil.
Place your marinated pork tenderloin into the pan and pop it back into the oven.
Time to roast.
Give it a flip after 10 minutes and let it roast for another 10 minutes.
Did I mention this is super healthy too?
Serve it up with fresh veggies or even better, Butternut Squash Risotto. I will have the super simple recipe up for you next week!
Happy Wednesday! Xx
- 1 ½ - 2lb Pork tenderloin
- 3-4 Tbsp. olive oil.
- 5-6 cloves of garlic, minced
- 1 ½ Tbsp. Herbs de Provence
- ¼ onion or shallot, minced
- Salt and pepper to taste
- Fresh parsley for garnish
- Combine all ingredients in a zip-lock bag. Shake to cover tenderloin. Place in fridge for 8-24 hours.
- Remove from fridge 15 minutes prior to cooking.
- While pork is coming to room temperature, pre-heat your oven to 450 degrees.
- Take your cast iron or other oven safe pan and place in oven for 10 minutes on middle rack.
- Remove from oven (carefully!) and swirl olive oil to cover the bottom of the pan.
- Add pork to pan.
- Place back in oven for 10 minutes.
- Remove, flip, and let roast for an additional 10-15 minutes, reducing the heat to 400 degrees. The internal temperature should be 140-145 degrees.
- Remove from oven and let rest for about 10 minutes, covered.
- Serve with yummy risotto or fresh veggies.
- Enjoy xx
- When inserting the thermometer make sure it is in the thickest part of the meat.
- This recipe can be made with a dry-rub also.
- It is all about preference and making the dish work for you!