I love pork tenderloin

I love pork tenderloin, but it’s been some time since I cooked one. We only have a few in stock and they go so fast. But another great option to use if no pork loin are available, a boneless pork loin roast. This is great for a bigger crowed.

I found this supper simple recipe. You place the pork tenderloin in a zip close bag, whisk up a quick marinade of lemon juice, olive oil, garlic and parsley, and poured it in. You can do this quick marinade in the morning and let it sit in fridge till dinner time.

LEMON GARLIC PORK TENDERLOIN

INGREDIENTS

·       2 tbsp lemon juice

·       2 tbsp olive oil

·       1 tsp minced garlic

·       1/2 tsp dried parsley

·       1/2 tsp salt

·       1/4 tsp black pepper

·       1 (1 1/2 to 2 lb) pork tenderloin

·       1 tbsp olive oil

INSTRUCTIONS

1.    Combine the lemon juice, 2 tbsp olive oil, minced garlic, dried parsley, salt and pepper in a small bowl and whisk to combine. Place the pork tenderloin in a large zip close bag and pour the sauce over it. Zip close and refrigerate for at least 2 hours, or overnight.

2.    Preheat the oven to 425 degrees F.

3.    Heat 1 tbsp of olive oil in an oven safe skillet over medium heat. Remove the pork tenderloin from the marinade and sear in hot skillet on all sides. Place skillet into the preheated oven and cook until the internal temperature reaches 135 degrees F (about 15 to 20 minutes). Remove from oven and let rest for 5 to 10 minutes and then slice into medallions. Enjoy!

https://iwashyoudry.com/lemon-garlic-pork-tenderloin/

Chicken bites wrapped in Bacon

Bacon, just the name makes my mouth water. What is better than bacon? Crooked Creek Farm pasture-raised bacon, of course.  As summer is comming to an end fast, why not try this out at your final BBQ of the season or even over the up coming holidays. 

Ingredients

  • 1 pack of Crooked Creek farm bacon (use the smoked or uncured smoked)
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes 
  • 3 teaspoons Montreal steak seasoning
  • 1/2 cup barbecue sauce (we like a sweeter one)
  • Preheat oven to 400°. Cut bacon into smaller prices. Cook the bacon in your skillet, oven or microwave. Cooked it until partially cooked but not yet crisppy.
     
  • Place chicken in a bowl; sprinkle with steak seasoning and toss to coat. Wrap a bacon piece around each chicken cube of chicken; secure with a toothpick. Place on a parchment paper-lined baking sheet (so much easier for clean up). 
     
  • Bake 10 minutes. Brush over wrapped chicken. Bake 5-10 minutes longer or until chicken is no longer pink and bacon is crisp. 

 

 

 

 

Originally published as BBQ Chicken Bites in Taste of Home November 2015