It’s been awhile since I have roasted a pork tenderloin and I don’t know why. It is so easy to prepare and comes out tender and juicy. Just make sure you use meat thermometer—I just brought my first digital one and love it! The rub I used is used is a mixture of chili powder, cumin, smoked paprika, cinnamon, salt and freshly ground pepper. I inherited my mom’s seasoned cast iron skillet, so I had the perfect pan to sear and roast the tenderloins. I adapted my recipe from the kitchn, which was originally posted in August 2010. It is such a tasty and delicious meat dish, but I did reduce the amount of chili powder, since my husband doesn’t like his food too spicy!
Southwestern-Spiced Pork Tenderloin
- 2 to 2½ pounds pork tenderloin (usually 2 tenderloins)
- 2 to 3 teaspoons chili powder
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 2 teaspoons cinnamon
- 1½ teaspoons sea salt
- 1½ teaspoons freshly ground pepper
- 2 teaspoons organic high heat canola oil
- Preheat oven to 400° F.
- Trim off any excess fat and pat dry the pork. Mix spices in a small bowl. Rub the spices onto all sides of the meat.
- Heat and spread the oil on a large cast iron skillet. Sear all surfaces of the tenderloins. Transfer to oven. Roast the meat for 10 to 15 minutes, until the internal temperature in the thickest part of the meat reaches 140°F to 145°F.
- Transfer meat to cutting board or platter. Cover with aluminum foil for 10 minutes to let meat rest. Slice thinly and serve.
After a long enjoyable weekend of visiting with our daughter and attending basketball and football games in Ann Arbor, Michigan, it time to get back into my regular routine of working and blogging! I don’t know about you, but when I travel, I feel that I don’t eat enough vegetables and fruits. With that being said, I think it is only appropriate that today’s post is about a delicious and healthy carrot recipe I found in Health magazine, November 2015. Since there is only two of us at home, I reduced it in half, so I only roasted one pound of carrots! I recommend that you gradually add the salt, pepper and cumin, because I used much less. This is a simple, healthy and tasty vegetable dish that can be prepared with ingredients commonly found in your refrigerator and pantry.
- 1 pound organic carrots, quartered lengthwise
- ¼ pound shallots (about 3), quartered lengthwise
- 1 tablespoon organic extra-virgin olive oil
- ½ teaspoon organic cumin
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground pepper
- 1½ tablespoons fresh orange juice
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped cilantro
- 1 tablespoons chopped pistachios, toasted (optional)
- Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. Using a large bowl, toss together carrots, oil, cumin, salt and pepper. Place in baking sheet in a single layer.
- Roast for about 30 minutes. Sprinkle with orange and lime juices. Transfer to a serving platter. Sprinkle with pistachios and cilantro. Serve immediately. Serves 4.
We just got back from a very enjoyable trip, visiting family in Newport Beach and San Diego! Rich and I really loved consuming our family’s cooking, but it’s time to get back to healthy, but tasty eating! I found his delicious summer squash recipe in Against All Grain by Danielle Walker, Victory Belt Publishing, 2014. It’s made with summertime favorites, zucchini and yellow squash. The preparation is made easy by using the mandolin to slice the vegetables. Then the squash is sautéed with healthy olive oil and seasoned with garlic and cumin! It can’t get any simpler or healthier than that!
- 2 medium organic zucchini, thinly sliced
- 2 medium yellow squash, thinly sliced
- 2 garlic cloves, minced
- 2 tables organic extra-virgin olive oil
- 1 teaspoon organic ground cumin
- Sea salt
- Freshly ground pepper
- Cilantro for garnish, optional
- Using a large nonstick frying pan, heat 1 tablespoon olive oil over medium heat. Sauté garlic, until slightly golden. Add the squash. Stir in ½ teaspoon cumin. Season with salt and pepper to taste. Cook for about 5 minutes, stirring occasionally. Transfer to a dish.
- Repeat, using the remaining ingredients. Return first batch of vegetable back to pan. Cook for another 2 minutes. Combine ingredients well and transfer to serving dish. 6 servings.