Herb Crusted Pork Tenderloin

In my mind, this is the quintessential fall dinner. However, it's so good that I make it almost year round. Pork tenderloin, sweet potatoes, brussels sprouts. It just screams autumn! This would also be really great with the maple roasted brussels and carrots that I posted last week.

I love cooking pork tenderloin because 1) it's absolutely delicious, 2) there are so many different ways to change up the marinades/coatings, 3) it's really difficult to wreck it. It's such a forgiving piece of meat that it is usually just fine even if you over cook it. But don't. Just get a meat thermometer and cook it to 145. I'm just saying, it is forgiving. But still aim to not need to take advantage of that, ha!

This preparation is so easy - simply combine the herbs (all dried, so handy!), garlic, and olive oil. Coat the tenderloins with mustard, then pat on the herb mixture. (This recipe makes two tenderloins. I often halve it if it's just my hubs and me. That's why you only see one on this rack!) 

Roast in the oven until the internal temperature is 145. Then let the meat sit for 5 minutes to absorb the juices. Sometimes, 5 minutes is not enough as you see here! :)

This pork is so tender and juicy and so flavorful with the mustard and herbs. I hope it becomes a regular in your fall meal rotation!

Herb Crusted Pork Tenderloin

• 2 pork tenderloins, about 1-1½ pounds each
• ▢4 Tbsp. minced garlic
• ▢2 Tbsp. olive oil
• ▢1 tsp. thyme
• ▢1 tsp. rosemary
• ▢1 tsp. sage
• ▢½ tsp. salt
• ▢½ tsp. black pepper
• ▢4 Tbsp. Dijon mustard
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• Mix the garlic, olive oil, rosemary, thyme, sage, salt, and pepper in a small bowl.
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• Coat a wire rack with cooking spray, and add the meat.
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• Use paper towels to pat the meat dry, and coat both tenderloins with the mustard using a pastry brush.
• 
  
• Then, add the herb mixture to the top of the tenderloin and pat it in to ensure it sticks.
• 
  
• Place the rack on a foil-lined baking sheet.
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• Roast the tenderloins at 425 for approximately 25-30 minutes, or until the crust is golden brown, and an instant-read thermometer inserted in the thickest part of the meat registers an internal temperature of 145°F. 
• 
  
• Let the meat rest for about 5 minutes before slicing and serving. Serves 6-8.
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Maple Roasted Carrots and Brussels Sprouts

Although the temps here still feel like early summer this week, the leaves are starting to change, fall sports are in full swing, and it seems like time to at least be thinking about more fall themed menus. If you love vegetables, you will love this easy and tasty dish - it just elevates the regular roasting for a tasty different take. I also liked the combo of these two vegetables, and I admit I wouldn't have thought of putting them together on my own. 

This is so easy to put together - you could even do it on a weeknight to go along with roasted or grilled chicken, beef or pork - but it is nice enough to also serve to company. Simply trim and cut your veggies (I used baby carrots so I just halved them!) and then toss with butter and maple syrup. Lay them out on a sheet pan, season, and roast away!

You may even get your pickiest eaters to try these... Happy fall!

If you need more brussels sprouts inspiration, here are a few other of my favorites:

Roasted Brussels Sprouts with Apples

Brussels Sprouts with Garlic Butter and Almonds

Carmelized Brussels Sprouts in Garlic Butter
Shaved Brussels Sprouts with Bacon and Bleu Cheese

Maple Roasted Carrots and Brussels Sprouts

1 pound brussels sprouts, trimmed and halved

1 pound carrots, peeled and sliced

2 Tbsp. butter, melted

2 Tbsp. maple syrup

Add vegetables to a large bowl and toss with butter and syrup. Spread out on a sheet pan and season with salt and pepper.

Roast at 425 for 25-30 minutes, tossing after 10 minutes, then after 20, and then every 5 minutes thereafter until the vegetables are starting to carmelize and are tender. 

Sprinkle with parlsey and thyme before serving. Serve warm. Serves 6.

Roasted Red Pepper Pasta with Chicken

This recipe came to being because I had a bunch of things in the fridge (including the odds and ends of a rotisserie chicken that NEEDED to be used up!) that I was just sure would go together - and I was right. I love it when that happens. I bought a big jar of roasted red peppers, so I've been throwing them in various dishes, but in this dish, the roasted red peppers are the stars of the show.

This dinner comes together super quickly - while the pasta boils, you make a quick and easy sauce. Start by sauteing the garlic, then adding the blended roasted red peppers. Make it creamy with a little cream cheese and half and half, then add spinach and chicken! Season to your liking.

Finally toss in the cook pasta, and voila, dinner is ready faster than you can say Door Dash. Seriously. (It's become my mission to show people that you can use simple ingredients to cook a healthy meal quickly and easily, so that you don't have to rely on take out and frozen pizza. It's so much better for your health and your pocketbook, and your family will thank you, I promise.)

Roasted Red Pepper Pasta with Chicken

12 oz. medium sized pasta shapes (penne, rotini, or rigatoni)
3 garlic cloves, minced
1 Tbsp. olive oil
1 cup roasted red peppers 
4 cups packed fresh spinach 
3 oz. cream cheese 
1/2 cup half and half 
2 cups cooked chicken (shredded or chopped)
1/2 cup feta crumbles
1/3 cup shredded Parmesan 

Boil the pasta in salted water until al dente. Reserve about ½ cup of pasta water before draining.

For the sauce, in a large skillet over medium heat, sauté garlic in olive oil until fragrant.

Blend the roasted red peppers until mostly smooth, then add them to the garlic. Stir in the cream cheese until melted.

Pour in the half and half and stir until smooth and creamy.

Season with salt, pepper, and a pinch of chili flakes if you like heat.

Stir in the fresh spinach and cook until wilted. Add the cooked chicken and heat through. If the sauce is too thick, thin it with a splash of reserved pasta water.

Toss in the cooked pasta and mix well. Stir in the shredded Parmesan.

Serve, topping each serving with crumbled feta.
 

Korean-inspired Gochujang Pork Tenderloin

I love cooking with pork tenderloin and I also really like Asian flavors. So when I asked ChatGPT for a little menu inspiration, I was excited to get this recipe!

This pork benefits from a lengthy marinade (at least 8 hours) so be sure to plan ahead. Start by slicing the pork thinly - it's easiest to do this if it's slightly frozen. 

Next prepare the marinade by mixing together the gochujang sauce, soy sauce, sesame oil, garlic, giner, and grated apple or pear (turns out this is the key - I found this in a lot of other Korean recipes online!). Pour it over the meat.

You can marinate the meat (in the fridge!) for 8-24 hours. When you're ready to cook, it's so easy and fast! Simply sear on medium-high heat until the meat is carmelized and cooked through. (145 degrees is perfect for pork but these are small pieces so realistically it just takes about 2 minutes per side!)

You can serve this over rice, or in lettuce wraps. I garnished it with green onions and sesame seeds, and served it with snap peas and pickled cucumber. Delicious!

Korean-inspired Gochujang Pork Tenderloin

1 pork tenderloin, thinly sliced (1- 1 1/2 pounds)

2 Tbsp gochujang sauce

2 Tbsp soy sauce

1 Tbsp sesame oil

1 Tbsp honey

1/2 apple or pear, grated

2 cloves garlic, minced

1 tsp grated ginger

Sesame seeds, green onion to garnish

Mix the gochujang sauce, soy sauce, sesame oil, honey, garlic, ginger, and grated apple. Toss with pork slices. Marinate in the refrigerator 8-24 hours.

Sear on medium-high heat until caramelized and cooked through, about 2 minutes per side.

Serve with rice or lettuce for wraps.