Herbed Pork Tenderloin and Rainbow Peppers

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.

Rainbow Peppers

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.