Sorry for the lack of writing the last few days. This has been an incredibly exhausting week, both physically and emotionally. I had surgery (outpatient) the beginning of the week, lost a friend in Iraq the middle of the week, and am ending the week with 2 sick kids. :( Needless to say, I can't really think of anything to write. But, I have recipes galore waiting to be posted (I think I have enough ready to be posted to get me through the first week of October!), so I will be posting the pics and recipes still. Hopefully soon I will get a bit more energy to write more. Thanks for still checkin' in on the blog, though!
Herbed Pork Tenderloin
So delicious... my go-to recipe for pork tenderloin!
1 lb pork tenderloin
1 TBSP olive oil, divided
1/2 TBSP brown sugar
1/2 TBSP ground cinnamon
1/2 TBSP ground cumin
1 tsp ground coriander
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp pepper
Combine all rub ingredients. Rub 1 tsp olive oil onto tenderloin. Roll tenderloin in rub to coat. In a large skillet, heat remaining oil. Add tenderloin and cook for 2-3 minutes or until browned on all sides. Place in pan and bakeat 400 for 25-30 minutes or until thermometer reads 160. Let stand 10 minutes before serving.
From May issue of Taste of Home
1/2 each medium green, sweet red, yellow, and orange peppers
1 cup shredded monterey jack cheese
2 TBSP chopped black olives
1/4 tsp crushed red pepper flakes, optional
Cut each pepper half into 9 pieces. Place skin side down in an ungreased skillet or baking dish. Sprinkle with cheese, olives, and pepper flakes. Broil 3-4 inches from heat for 5-7 minutes or until cheese is melted and peppers are crisp-tender.