I admit it. I’ve been slacking on the dinner meals.
Well, that stops this week. I’m going back to at least one dinner a week.
Promise. (Or at least I will try my very, very best.)
So I saw these recipes several weeks ago, and they completely caught my eye. I’m usually not a pork person, but it looked so delectable at Sweet Caroline’s Cooking that I had to give it a try.
And bonus! It had built-in yummy side-dishes, too (though I only used one.)
Adobo-Rubbed Pork Tenderloin, adapted from Sweet Caroline’s recipe
2 T smoked paprika
1 T sweet paprika
1 T black pepper
1 T salt
1 T chili powder
2 T brown sugar
16 oz. pork tenderloin
Preheat oven to 350 degrees.
Trim silver off tenderloin. In a small bowl, mix paprikas, black pepper, salt, chili powder and brown sugar.
Thoroughly rub both sides of pork tenderloin with dry rub. Preheat skillet or indoor grill pan over medium-high heat and pan-sear pieces until golden brown on both sides. Transfer tenderloin piece to rack on cookie sheet and place in oven. Cook until done, about 6 to 8 minutes for each inch of thickness–about 25-30 minutes total.
Glazed Carrots, from Sweet Caroline’s recipe
5-6 carrots, stems removed
3 T butter or margarine
Salt and pepper, to taste
Wash carrots to remove dirt. Cut off tips of the carrots. Melt butter in a medium skillet over medium-high heat. Add carrots and season with salt and pepper. Toss with tongs until evenly coated and sizzling, about 4 minutes. Reduce heat to medium or medium-low and cook until carrots are tender, about 10 minutes.
Okay, I have to give my husband credit this week. He saved me from a couple near-catastrophes while I was making the pork.
First off, I had no clue what “silver” was. Or how to remove it.
(I don’t think I’ve mentioned this, but this meal was my first ever attempt to cook pork – hot dogs don’t count, right?)
Anyways, he gave a quick tutorial on what silver looks like and how to thread your knife under it to skim it off. (Knife facing away from your body – always a good tip!) He might have tried to take over and just do it for me, but I held strong and did it myself.
And then I kinda forgot something that should be ingrained in me…oil in my skillet. My pork immediately started smoking because the spices were burning. I froze for a moment, but Hubs calmly suggested removing the pork, adding oil, and putting it back on the stove. That helped me re-focus and start again.
The pork needed to be cooked a little longer than the suggested time, and Hubs recommended letting it “rest” for about 5 minutes before serving.
It was quite divine when finished – the crust was amazing and the inside was still moist and flavorful.
As for the carrots, they were simple and easy – and oh, so tasty! How did I not know of this 3 ingredient decadence?
The meal was a hit, but I do wish I’d made the potatoes, too.
Next time for sure.