Herb Rubbed Pork Loin

Simple dinner before work! I normally sear the pork before roasting, but didn’t have enough time. I was so happy that the fat rendered perfectly! Served with Garlic Rosemary Mashed Carrots and a Mixed Green Salad. ❤️ Herb Rubbed Pork Loin Servings: 4 Cooking Time: 1 1/2 Hours 3 pound Pork Half Loin 2 TablespoonsContinue reading “Herb Rubbed Pork Loin”

Parmesan Herb Crusted Pork Medallions

So, I know I said that sous-vide was the only way I’d ever cook pork again, but I took a chance and air fried a Parmesan Herb Crusted Tenderloin. It came out perfect and went great with the Pesto Cauliflower and Cinnamon Rosemary Roasted Carrots! ❤️ Parmesan Herb Crusted Pork Medallions Servings: 4 Prep Time:Continue reading “Parmesan Herb Crusted Pork Medallions”

Balsamic Strawberry Glazed Pork Tenderloin

This turned out to be such an amazing early Valentine’s Day dinner! I had some homemade strawberry jam in my fridge from when my freezer fritzed out and Balsamic Vinegar seemed like a great pairing. Sweet, tangy and it was so delicious with the Italian Herbs and garlic I crusted the tenderloin with. The GarlicContinue reading “Balsamic Strawberry Glazed Pork Tenderloin”

Sous-Vide Raspberry Glazed Pork Tenderloin

I love Sous-Vide for it’s ability to perfectly cook pork, a protein that I’ve struggled with for years. It comes out perfectly juicy every time! Reverse searing it renders the fat and keeps the meat deliciously tender. Raspberry Glazed Pork Tenderloin Pork 2-3 lb Pork Tenderloin 2 Tablespoons Italian Herbs 2 Garlic Cloves; finely mincedContinue reading “Sous-Vide Raspberry Glazed Pork Tenderloin”