January 10, 2014
I have kind of gotten away from much cooking lately, and I need to get back at it. For one, because I do like to cook. And secondly, because it’s always fun to share good recipes with you! I always look for recipes that can either go in the crockpot (so you come home from work and your house smells awesome and dinner is ready), or recipes that can be done up quickly (so you come home from work and don’t have to spend 2 hours making dinner, when what you really want to do it sit down and knit. Or is that just me?) Weekends are different – more time to experiment with other types of cooking.
We tried two different pork loin recipes over the holidays. One was in the crockpot, but really, it wasn’t that great. Not worth sharing that recipe. The second one is baked in an oven and ready in a half hour – that one was a keeper, so I wanted to share it with you. Found on Pinterest, with references that it may have originated with Rachel Ray.
1 package of pork tenderloins (2 in the pack)
2 Tbl. balsamic vinegar
1 T extra virgin olive oil
1 tsp. garlic powder (or 1 Tbl. sauteed, minced garlic)
1 tsp. onion powder
1/2 tsp. thyme or rosemary
1 tsp. parsley
salt and pepper
Preheat oven to 500 degrees. Place tenderloins in a 9 x 13 pan that has been lined with foil. Drizzle with olive oil and the balsamic vinegar. Combine spices in a separate bowl and then rub onto all sides of the tenderloins until well coated. Finish off with a few dashes of salt and pepper.
Place in oven and roast for 20 minutes, or until the internal temperature reaches 150-160 degrees. Allow the meat to rest for 5-10 minutes before slicing. Enjoy!
So – do you do a lot of cooking during the week? More on the weekends? None at all?