Pork Tenderloin with Seasoned Rub & Good-for-You Mashed Potatoes

This is a delicious, simple and healthy menu!

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PORK TENDERLOIN with SEASONED RUB

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3 lbs pork tenderloin

2tsp minced garlic

2Tbs. olive oil

Salt

2 tsp dried thyme

2 tsp ground coriander

2 tsp ground cumin

2 tsp dried oregano

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First I want to mention garlic. I love my garlic press! Minced garlic can be bought in a jar but I like mine fresh. I just buy the clump of garlic cloves and store them in a garlic container jar in a dry space in cupboard.

To use the garlic press is very easy.

Simply put the whole garlic clove in the press, peeling and all.......

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Then press until the garlic squeezes out through the holes. I then take a knife and scrape off the garlic into pan or bowl as needed.

As you see the garlic is pressed through and the peeling is left inside! It just smashes the garlic right out of the peeling! I then take the peeling out and clean the press.
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Start out with a good piece of pork tenderloin.
Preheat oven to 450*
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In a bowl mix all the dry ingredients such as the garlic powder, oregano, cumin, coriander, thyme and salt(as much as desired).

Stir mixture with fork until mixed well to form a seasoning.

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Next rub the seasoning mixture onto the pork sticking it to all sides.

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Heat the oil in skillet on medium heat, add the garlic and saute, for approx 1 minute.

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Place the pork into the skillet.

Cook for about 10 minutes as you turn searing each seasoned side.

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The seasoning will brown and be stuck to the pork

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Next place the pork in a roasting pan and put in the preheated oven.

Cook for 25 minutes uncovered.

Remove from oven and put lid on pan and allow to sit for few minutes as you prepare potatoes.

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GOOD-FOR-YOU MASHED POTATOES

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2 lbs baking potatoes, peeled & cubed (approx 4-5 potatoes)

1 1/2 lbs. cauliflower florets (approx 1 head of cauliflower)

1 leek, chopped ( white part only)

2 garlic cloves, peeled (not minced)

4 Tbs. butter

1/4 cup sour cream OR light garlic & herb spreadable cheese

1/2 cup milk

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This time I weighed the ingredients to be sure I had the correct amount.

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I have never used leeks before. Recipe called for the white part only so I cut off the green and then chopped up the white.

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In large sauce pot over high heat, bring potatoes, cauliflower, leeks, and garlic
cloves to a boil in enough salted water to cover ingredients.

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Reduce heat to medium-high and let simmer approx. 10 minutes until fork tender.

Drain water.

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Return to pan add butter and either the sour cream or cheese spread

( I used sour cream).

Using hand masher, mash potato mixture until smooth, adding milk as needed.

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These are soooo good!

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Take pork out of pan and slice.

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Serve with salad and you have a fantastic meal!

YUM!

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Wine & Tomato Braised Chicken

I wish you could smell this through the computer! WOW it smells so good!

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4 slices bacon

1 large onion, thinly sliced

4 cloves garlic, minced

1 tsp. dried thyme

1 tsp. fennel seeds

1 tsp. ground pepper

1 bay leaf

1 cup dry white wine

(or replace wine with 1 cup chicken broth mixed with 1 Tbs. lemon juice)

1 28- ounce can tomatoes, with juice, coarsely chopped

1 tsp salt

10 chicken thighs ( approx. 4 lbs) skinless & trimmed of fat.

1/4 cup finely chopped parsley

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First cook bacon in a large skillet until crisp. Transfer to paper towel to drain. Crumble when cool.

Drain off all but 2 Tbs. of bacon fat from pan. Add onion and cook over medium heat, stirring, until softened.

Add garlic, thyme, fennel seeds, pepper and bay leaf and cook, stirring, for 1 minute.

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CAN YOU SMELL IT YET? !! :)

Add wine, bring to a boil and boil for 2 minutes, scraping up any browned bits.

Add tomatoes and their juice and salt; stir well.


Place chicken thighs in 4 quart slow cooker. Sprinkle the bacon over the chicken.
Pour the tomato mixture over the chicken. Cover and cook until the chicken is very tender, about 6 hours on low.



Remove bay leaf. Sprinkle with the parsley.
Serve with a fresh salad & rice!
Yum!
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Black Beans

Black beans are suppose to be a healthy protein and fiber so I thought I'd give this a try!

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1 lb of dry black beans

1 small red onion

1-2 small carrots

1 jalapeno chile

OR

1 can of green chiles

2 bay leaves

1 Tbs ground cumin

1/4 lbs bacon

4 cups reduced-sodium chicken broth

1/2 tsp salt

1/2 tsp pepper

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FIRST, rinse the dry beans and put them in a large bowl or pan and soak them over night.

Next, chop up the bacon into small pieces.

Chop the onion

Chop the carrots

Put the bacon, onion, and carrot into a large pot and cook until bacon is crisp and onion is tender.

Next,

drain beans and add them to the pan of chopped onion, carrots and bacon.

Add the chiles. I used a small can.

Add bay leaves, cumin, chicken broth, salt and pepper.

Bring to a boil, reduce heat and simmer, covered for 1 hour.


Uncover and simmer until beans are very tender, about 15 - 20 minutes longer.
Then remove and discard the bay leaves and the jalapeno if used.

They were very tasty and went great with the fish taco recipe that I have on here!