Is there anything better than tacos? If I were answering, I’d say no. Tacos – and Mexican food in general – are my absolute favorite. These pork tenderloin carnitas are incredibly flavorful with a kick from the chipotle peppers in adobo sauce, and don’t require a ton of toppings – a sprinkling of onions, cilantro, cotija cheese and lime juice will do the trick!
While visiting my parents over the Thanksgiving holiday weekend, my mom introduced me to Emeril Lagasse’s recipe for roasted pork tenderloin with an apple cider glaze and braised cabbage. OH.MY. I don’t even have words because this was beyond delicious. For the pork, I used my favorite United Harvest meat, which is free of hormones, feed additives, and unnecessary antibiotics, AKA incredibly flavorful and juicy. If you want to have the same delicious experience, you can purchase the pork here, using discount code SWEET for 5% off your order. Highly recommend!
This grilled pork tenderloin is unbelievably delicious and super easy to make! The ancho chile pepper gives it a kick, but just the right amount–especially considering my low spice tolerance!
This decadent pork tenderloin sandwich is simple, with a gourmet twist. The crispy, breaded pork tenderloin is complimented by the sweet, apricot mustard spread. Everyone at the dinner table gave the sandwich two thumbs up!
Happy New Year! I made this incredibly delicious (and time consuming!!) pork tenderloin for New Year’s Eve dinner and it was an absolute hit. Not a drop was left on anyone’s plate! I highly advise splitting the workload up into two days, since the sauces can be made a day ahead. :-)
Hope everyone had a wonderful Easter! I spent the weekend at home with my family–my oldest brother, Andy, was even able to fly in from Atlanta. We had a delicious brunch on Sunday at the country club, then went home to soak up some sun by the pool. You could say I resemble a lobster right now.
Since my brother, Matt, had to work on Easter, we had a family dinner on Saturday night. We ate this pork tenderloin with grilled pineapple salsa, and Andy made these unbelievable Brussels sprouts cooked in bacon grease and topped with bacon crumbles and golden raisins. Now that’s one way to get me to eat Brussels sprouts! I wasn’t able to snap a photo since we gobbled them up so quickly, but I’m sure I’ll make them soon. :)
I had a random inspiration to cook pork tenderloin when shopping at the market the other day. I’ve eaten a lot of chicken lately, so I thought this would be a nice change.
I wanted to work with ingredients already in the pantry, so I created a simple rub for the meat. I found a few recipes online and altered the seasonings to my liking. Although I have an embarrassingly low spice tolerance, I made sure to add a generous amount of chili powder to the rub, so the meat wouldn’t be lacking in flavor.
The slightly charred exterior of the meat from pan-searing juxtaposed the succulent and tender interior. I made some glazed carrots and fingerling potatoes, which I sprinkled with rosemary and chili powder, to compliment the meat.
Leftovers were aplenty–I’ve brought the meal to work for lunch the past two days. Yum!