Friday, December 21, 2018

Foodie Friday ~ GUY FOOD!!

While going through my huge collection of cookbooks this morning, I found this little gem shoved over to the side among all my other well-used vegetarian and pasta books. I forgot I'd even gotten this!

Now that my little man is becoming a little more adventurous with food, cooking and eating, and my husband is a major meat-eater, I try to add a few 'guy-friendly' recipes into the low-to-no meat menu the girls and I prefer.

Most of my diet until recently has been pretty much vegan. But due to my new high protein/low sodium plan my nutritionist has me on, I'm trying to find other ways to get more protein into this tiny frame. And, yes, that means trying to get some animal proteins in there in very small amounts.

Rachael Ray is an amazing cook that really started off with hearty, family meals that are not only simple to make, they are also really tasty. After a pork tenderloin literally jumped out of the freezer at me when I was trying to get at the kids' waffles, I figured it was a sign to try something new (either that or the freezer has it in for me and was trying to knock me out with a foot-long, frozen solid hunk of meat).

This is truly an easy recipe that is not only easy to prepare but also doesn't take long to cook. Around here that combination is everything. It calls for two tenderloins, but I find for my family one works just fine and we always have leftovers.

Here we go and, as always, feel free to tweak it to your own tastes. (Thank you Rachael Ray for the idea.)


2 pork tenderloins ( 2 1/4 pound total)
Balsamic vinegar for drizzling (about 3 tablespoons)
Extra virgin olive oil for drizzling
4 cloves of cracked garlic
2 tablespoons of steak seasoning or coarse salt and pepper
4 sprigs each of rosemary and thyme, leaves stripped and finely chopped

1) Preheat oven to 375*.

2) Trim the silver skin off of the meat with a sharp knife, then place the tenderloins on a nonstick cookie sheet that has a rim.

3) Coat the tenderloins with the vinegar, rubbing it into the meat, then drizzle the oil to coat.

4) Cut small slits into the meat and sprinkle tiny chunks of the garlic into the slits. Combine the seasoning and herbs and rub those in too.

5) Roast the tenderloin for about 20 - 25 minutes, then let the meat rest before slicing and serving.

I usually serve pork with rice, but scalloped potatoes are pretty awesome too. And don't forget your side of vegetable. Believe it or not, I've found a way to prepare brussel sprouts and asparagus in a way that everyone around here will eat them. Which is both good and bad. Good because they'll eat veg, bad because they're usually almost gone before I get my turn to serve myself.

Happy cooking!

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