Eating with Ellie - Pork Tenderloin with Seasoned Rub

-



 
 So we are trying to start the new year off right by eating healthier!  We are tired of ham and turkey having consumed a hefty portion of those during the holiday.  Tonight I decided to prepare Ellie Krieger’s pork tenderloin.  It has been a while since we had tenderloin.  This was easy to prepare.  First you rub with spices.  Then sear the tenderloin in the skillet, then transfer to the oven.  Easy peasy.   Will definitely put on my dinner rotation.  I served with roasted carrots and some green peas

Not the best photos but delicious.

You can find the recipe Here

Eating with Ellie participants: Margaret at Here, Kayte at  Here  and Gaye at Here.  You can check the Eating with Ellie category in their blogs to see the recipes they have made and are making. (If you would like to join us, just leave a link at one of our blogs








Comments

Kayte said…
Oh, gosh, this needs to go on my list...complete with the roasted carrots. I used to do the pork tenderloins only in the winter because I do it in the oven, but then I discovered that they are easy to do on the grill outside in nice weather, too. I try to make them when Matt is home as he is a stickler for lean cuts of meat and a one pound one feeds the three of us nicely without leftovers...so next time Matt is in town, this is happening. I hear you on all the leftover meats from the holidays...somehow I need to recalculate and do that all better next year...in the day it got eaten quickly but now with just the two of us, leftovers for a week or two are not as welcome. Love your photos...I may need to roast some carrots soon. Yum.
January 6, 2022 at 10:39 AM
TeaLady said…
Oh yum, roasted carrots. And that pork loin sounds delicious.
January 6, 2022 at 10:42 AM
Cakelaw said…
This looks delish Peggy - my kind of dinner.
January 6, 2022 at 2:17 PM
Post a Comment

Popular posts from this blog

Ina Garten's Deviled Eggs!

-
Image
This is appetizers week in our Ina Garten Fridays group!!  I chose her deviled eggs because we love deviled eggs and I never deviate from my old family recipe so I thought I would branch out and try something different.  I'm so glad I did!  I love these and I am sure my DH will love them tonight for dinner also. With just these ingredients, you can impress your guests or yourself, with some delicious deviled eggs. Ina's recipe says to hardboil six eggs.  (I only did five because that was all I had and mine turned out a little fluffier than they probably should have, but delicious just the same).  If you don't know how to boil eggs, please take a minute to learn.  If your eggs turn out green, you have overcooked them.  To make perfect boiled eggs every time, I put my eggs in cold water and put them on the stove, bring to a boil.  As soon as they begin boiling, I take them off the stove and cover and let them sit for 15 minutes.  At this point, they are perfe
Read more

TWD - Steph’s Bakewell Tart

-
Image
What is a Bakewell Tart, you might ask.  Apparently it all began in Derbyshire, England.  I had no idea it was popular with  The Great British Baking Show.   This classic  combines a buttery shortcrust pastry with a filling of raspberry jam, (or in my case blackberry jam), topped with an almond spongecake and almond slices. I think there are probably many different versions of the Bakewell. On my first attempt, my crust totally fell apart in the oven.  At that point, I went to plan b and made four mini tarts.  These worked perfectly for us.  I have a very thin layer of the jam and wish I had used a bit more.  We enjoyed this and it was a breeze to put together.   Check out Tuesdayswithdorie.wordpress.com for others.
Read more

TWD - Brown Sugar Bundt Cake

-
Image
It is my turn to host! Almost three years ago I had no idea what a food blog was, much less that there were ladies and gentlemen all across the world baking and writing about such things, and sharing and growing with each other over recipes.  I'm not a chef or a great baker, but I do love to cook for my family so I decided to join in.  Since we are just two days past Mother's Day, I want to thank my sweet mother (who passed away three years ago) for sharing her love of cooking with me. My first Dorie recipe was a fruit galette.  I remember still how delicious it was.  I even remember the first comment I received on my blog.  It was like an award to me!  I still love reading all your comments, so thank you to those of you who regularly stop by to leave encouragement and stop for a second to say hello. Now about Dorie.  I love the way Dorie explains her recipes step by step.  While some of the recipes in her book "appear" complicated, I think any novice could fol
Read more