Tag Archive for Pork tenderloin

Pork Tenderloin with Prosciutto

Pork Tenderloin with Prosciutto and Rosemary

Roasts and “elegant looking” meals don’t always have to be reserved for the weekends when you have more time to cook. I made this pork tenderloin with prosciutto on a school/work night last week for my family and it was a huge success. I had all of the ingredients on hand, it took virtually no time to prepare, and my family loved it. What more can you ask for? 

Level of Difficulty: Easy
Time Required: Prep Time – 10 min; Cook Time – 35-40 min


1 pork tenderloin

5 garlic cloves, peeled and crushed plus 1 head of garlic, separated into individual cloves

1 1/2 T. fresh rosemary, finely chopped plus 5 rosemary springs

1 1/2 tsp. kosher salt

2 T. Olive Oil, divided

6 slices of prosciutto (with the skin on)

fresh cracked pepper

Preparing Pork Tenderloin with Prosciutto:

Preheat oven to 425 Degrees. Mix crushed garlic, chopped rosemary, salt and 1 T. olive oil together in a small bowl.

Pork Tenderloin with Prosciutto and Rosemary

Rub garlic mixture over tenderloin and season with fresh cracked pepper. Wrap prosciutto strips around the pork, seam side down. Arrange rosemary sprigs on bottom of baking dish.

Pork Tenderloin with Prosciutto and Rosemary

Place the prosciutto wrapped pork tenderloin on top of rosemary sprigs. Arrange garlic cloves around the pork.

Pork Tenderloin with Prosciutto and Rosemary

Drizzle with remaining 1 T. of oil. Cook for 40-45 minutes or until internal temperature reaches 145 Degrees. Let rest at least 10 minutes before slicing.

Pork Tenderloin with Prosciutto and Bacon


Grilled Main Courses

Grilled chicken

Grilled main courses used to be something that I had only on the weekends when my husband was home to cook them. I was tired of always cleaning the kitchen after using the stove or oven to prepare dinner so I decided to “man up” and learn how to grill. I will say that it was one of the best things that I ever did in my cooking adventures. Not only is there less mess in the kitchen (I think I’ve said that lots this week), but grilled meat is typically healthier since there is less oil or butter used! For those you who have never grilled…give it a try. Just once!! It could change the way you eat and cook forever!!!


Bacon Wrapped Chicken Thighs

Mustard Grilled Chicken

Grilled Chicken Wrapped in Bacon and Rosemary

Beer Can Chicken

Ranch Grilled Chicken

Grilled Chicken in Garlic and White Wine Sauce

Grilled Chicken with Tzatziki Sauce 


Pork Tenderloin

Honey Garlic Pork Chops

Bone in BBQ Pork Chops


Pork Chops with Brown Sugar Glaze


Beef Tenderloin

Blackened Steak Salad

Flank Steak with Lime, Honey and Garlic

Gourmet Burger Bar

Tri Tip Steak

Filet Mignon Stuffed with Spinach and Manchego


Spicy Grilled Shrimp



Lamb Chops with Garlic and Rosemary

Turkey Breast with Garlic and Lemon








Leftovers Menu Idea: BBQ Pork, Skillet Corn, Sugar Snap Peas and Hasselback Potatoes

I had a rough work day last week that kept me from thinking anything about dinner but too tired to want to get the family back in the car to eat out. So, what to do, what to do! This is what my husband likes to call ‘scrounging’ and I am very thankful for a family that lets me have these kinds of nights every once in a while.

leftovers menu idea

Level of Difficulty: Easy Time Required: Prep Time – 15min; Cook Time – 45 min


BBQ Pork Tenderloin – leftover grilled pork tenderloin, sliced really thin and heated in BBQ sauce Leftover Skillet Corn Sugar Snap Peas with Terriyaki sauce Hasselback potatoes made with some Yukon gold potatoes I had at the house


The recipes have the details, but here are some bigger picture things. The potatoes will take the longest, so get them cut and in the oven. While they cook, you’ll have more than enough time to get everything else heated, the table set and the wine opened. Next up should be the sugar snap peas. You can prep them and have them ready to go for their last minute cook time. Everything else (corn and pork) were leftovers. They only take a few minutes at the end to reheat.

Vacation Food: Easy meals with minimal seasoning

easy baked chicken recipe

When you go on vacation, do you remember to pack a bunch of spices for your meals that you plan on cooking? I don’t plan what I am going to cook in advance and I almost always forget to bring a bunch of spices. It is so frustrating. I am also too cheap to buy spices that I only need a teaspoon of once I’m there.

I just got back from vacation and I cooked 4 easy meals while I was there with little or no seasoning. They were each under 30 minutes to prepare for 8 people and I did not need anything but salt and pepper. The flavor came from some store bought sauces/dressings.

Vacation Food Ideas

  1. Dinner salad with broiled salmon
  2. Ham steak with baked beans and salad
  3. Salsa verde chicken with rice, black beans and roasted asparagus
  4. Pork Tenderloin with tart cherry glaze, rice and snow peas

High Level Prep Instructions for Vacation Food:

1. Salad with broiled salmon – just sprinkle the salmon with salt and pepper, cook at 450 degrees for 8-12 minutes. With your favorite salad greens, toss with store bought salad dressing of your choice, tomatoes and croutons.

2. Ham steak with baked beans and salad – make a simple salad again with the remaining salad dressing, tomatoes, etc. Bake the baked beans for 30 minutes. Quickly sear two ham steaks (I buy Smithfield because they are soooooo good, one feeds 4 people). About 4 minutes per side on high heat in a dry pan (no need to add anything).

3. Salsa Verde Chicken with rice, black beans and roasted asparagus – Cook chicken according to the linked recipe. While the chicken is baking, start the rice (according to package directions) and heat the black beans. Then prepare your asparagus, then toss the prepared asparagus with salt, pepper and a little of the salsa verde. When ready to broil the chicken, broil the asparagus too. Five minutes and dinner is ready!

4. Pork Tenderloin with tart cherry glaze, rice and snow peas – Prepare the pork tenderloin according to the linked recipe. While the oven is preheating, start the water for the rice. After you put the pork in the oven, prepare your snow peas. Glaze the pork until done. After the pork is finished and is resting, heat the snow peas with a bit of the same glaze over medium high heat until crisp-tender. Slice the pork and serve it up!

Menu Idea: Pork Tenderloin, Asparagus with Dijon Vinaigrette and Roasted Red Potatoes

Easy Menu IdeasMenu

Asparagus with Dijon Vinaigrette
Grilled Pork Tenderloins
Roasted Red Potatoes

Total Cook Time:

Marinate Pork Tenderloin – 1hr – overnight
Cook time – 1 hour

Shopping List

Quantities are for 4 servings
2 pork loins (1 package)
1 bunch of asparagus
12-15 baby red potatoes
Small piece of fresh ginger
Small bunch of green onions

Do you have this in your pantry, if not, add to shopping list

Extra Virgin Olive Oil
Red Wine Vinegar
Soy Sauce (low sodium preferred)

Important Tip:

Did you know you don’t have to buy the entire root of ginger at the grocery store? You can break off a piece the size of what you need and just buy that.


Make the marinade for the pork tenderloin and marinate the pork

Preheat oven to 425 degrees
Start the grill on high heat
Take pork tenderloin out of refrigerator to get to room temperature
Prepare potatoes and put in oven
Prepare asparagus (wash, trim, peel and soak) See How to Prepare Asparagus
Make Dijon vinaigrette for asparagus
Gas Grill: Turn grill to medium heat / Charcoal Grill: Spread out coals
Put pork on grill and follow recipe for time/turning instructions
When pork is cooked, take off grill and let rest 10 minutes.
By this time, the potatoes are probably done or close to it. Just watch and take out when ready.
About 3 minutes before ready to eat, cook the asparagus, drain off water and add vinaigrette
Slice pork.
Serve and Enjoy!!!

Pork Tenderloin with Redeye Gravy Glaze

Pork Tenderloins

I love pork tenderloin. It is a wonderfully tender cut of meat and it’s not red meat! I love how well it takes on flavors and there are so many ways to cook it. My favorite is to grill but I don’t have access to a grill at church. So when I decided on pork tenderloin as my protein, I decided to sear it on the stove and finish it in the oven with this beautiful glaze that would add color and tremendous flavor. It was a hit! (Redeye-Glazed Pork Tenderloin recipe from Bon Appetit, February 2012)

Level of Difficulty: Moderate
Time Required: Glaze – 30 -45 min; Pork – prep 10 min, cook 30 min


Glaze Quantities in parentheses are for when I made this for 70
2 oz prosciutto (24 oz)
1-2 t vegetable oil (3T)
3 T shallots, rough chop (12 shallots)
1/2 cup strong coffee (6 cups)
2 cups low sodium chicken broth (24 cups)
3T honey (2 1/4 cups)
2 T apple cider vinegar (1 1/2 cups)
1 T kosher salt (12T)
1 T fresh ground pepper (12T)
1 T light brown sugar (12T)
1 t cayenne pepper (4T)
2 pork tenderloins (20 loins, if buying at Costco, that’s 5 packages (4 loins each))

Preparing Pork Tenderloin with Redeye Gravy Glaze:

Saute ham until golden brown using as little oil as needed. Add shallots, stirring until soft. Add coffee and scrape up any brown bits. Add stock, honey and vinegar. Bring to a simmer and cook until glaze forms (should coat the back of a spoon). Strain and set aside. This can be done up to 2 days ahead and kept in refrigerator. Warm before using.

When doing this in a normal quantity, it should take about 20 minutes to reduce and make a glaze. When multiplying by 12, it takes about 5-6 hours to reduce and make a glaze.

Pork Tenderloins
Mix salt, pepper, cayenne, and brown sugar in a bowl. Rub all over the tenderloins. Set aside for at least an hour.

Preheat oven to 350 degrees. Using a heavy pan (cast iron if you have it) over high heat with the vegetable oil, sear the tenderloins on each side for just a couple of minutes. This will produce great color on the meat. When all tenderloins are done, brush with first coat of glaze and roast in oven for 20-30 minutes or until temperature is 140 degrees. Glaze 2-3 more times in the oven. Transfer meat to a carving board, glaze again, let rest for at least 10 minutes, slice and serve.

Important Tips:

Make sure your skillet is hot before you sear the pork tenderloins

This was the main dish for the 2013 Valentine’s Luncheon at my church. If you missed the 3 part series on preparing for this event, click on the link above.

Special Occasion Luncheon for 70 People (pt 3 of 3)

What a day! I’d love to say everything went off without a hitch, but that would not be 100% accurate….However, it was pretty darn close. Thanks so much to Denise for being with me step for step. It actually worked out so well that we had several moments of twiddling our thumbs in the kitchen.

I arrived at the church at 8:30 after dropping the kids at school. After unloading everything from the car, it was time to get organized. I turned on the ovens to preheat, started simmering the Red-Eye Glaze again (after simmering for 4 hrs the night before, it still was not reduced enough to a glaze yet). I then started with the white bean ragout. The largest pot I had at home did not have enough room for the beans too, so I transferred about 3/4 of the ragout to a new pot, turned on the heat and started opening can after can after can of cannellini beans. After opening 20 cans of beans manually and rinsing them, I was happy when Denise arrived. With the beans added and the pot warming up, they were done other than final tasting and tweaking for best flavors. But that will come later.

Next was the vinaigrette to both marinate the vegetables on the salad and for the dressing. Denise chopped up the artichokes, hearts of palm and roasted red peppers. I made the vinaigrette with red wine vinegar, Dijon mustard, salt, pepper, garlic powder, oregano and olive oil. Done and in the fridge!

We moved on to the bread. We wanted something with some crunch and to help sop up the yummy ragout, so we decided on crostinis. I had bought some good crusty bread from the Costco bakery, we sliced thin rounds, brushed moderately with olive oil, dusted with garlic powder, sprinkled with freshly grated Parmigiano-Reggiano and popped them in the oven. We made 3 1/2 large trays (well, technically 4 but I burned some and had to toss them out). We made these early as the zucchini was going to take the oven space for the last-minute preparation.
Luncheon for 70

Next up, the pork tenderloins. I brought my All-Clad Double Burner Griddle (gotta get one if you don’t have one. Perfect for pancakes, quesidillas, grilled sandwiches, etc).
We used this to quickly sear the meat on all sides to provide color, texture and flavor to the meat. Doing this for 20 individual loins took about 30-40 minutes. Denise chopped the parsley for the garnish, washed and trimmed the zucchini, and topped the loins with their first coating of the glaze. Did I mention that it was fantastic to have Denise with me this year!!
Luncheon for 70

Quick check of the clock and we are ahead of schedule! So, on to the zucchini. A lot of people don’t like zucchini and I really have no idea why. When you ask them, they generally say it is mushy, has no flavor, or it is watery. Once again, this is in the preparation. Yes, zucchini (like most vegetables) is probably 90% water. So, why would you boil it in water and expect it to taste like something other than water? For this preparation, we opted on roasting (best way to bring out a veggies true flavors). We sliced them thin lengthwise, coated them with olive oil, salt, pepper, garlic powder, paprika and oregano. Then laid them out on three large sheet trays ready to pop in the oven 10 minutes prior to service.
Roasted Zucchini

Time to look at the list again and the clock. It’s only about 10:30! Bread-done;Salad-prep’d;zucchini-prep’d; beans-simmering;pork-prep’d. Wow! Way ahead of schedule. We took a breath, I showed Denise how pretty the Fellowship Hall was decorated, talked through the service aspect and returned to the kitchen.

Meat in the oven at 11:00, glazed 2 times while cooking and again when we took them out. They completed in about 30 minutes which gave us 30 minutes to let them rest before cutting them, always key with any meat!!
Pork Tenderloins

We decided to go ahead and toss the salad, plate it and let the servers put them on the tables for all the guests for when they sat down.

Once that was done, it was time to cut the pork and get ready for the craziness of plating about 65 plates as quickly and cleanly as possible. We recruited a couple of volunteers for the service line and we were off. Time to eat and take a breath!! Everything was really well received and very much appreciated. We received so many wonderful comments about the meal but my personal favorite was the deep and sincere gratitude for the love that was put into each dish.

Thanks to Bruce Dick for most of these great pictures.
Missed part 1 or part 2? Click on the links.