I am amazed and impressed by all the food bloggers out there. I am still a neophyte and am finding that stirring, mixing, sautéing, etc. while photographing is not easy! Now cooking (without the intention of blogging about it) seems easier than ever.
There’s something you all should know about me – I am a planner. Usually, I will like to know what to make for dinner as soon as I finish serving lunch (you know, what if a marinade is involved??). There are some days when I am really busy and too preoccupied with other things that I forget to plan for dinner.
Because I was focusing on my exams all day, 5pm rolls around and I have no idea what to make. There was nothing in the fridge or freezer and time was running out (actually, I was just getting really hungry)!
I decided on pork tenderloin. It’s one of the healthiest pork options because it’s a lean cut. It’s also high in protein and low in fat. Three ounces of cooked pork tenderloin has 96 calories, while the same amount of cooked chicken breast has 142 calories (White, D. 2009).
Karl bought this roasting pan to roast our turkey for Thanksgiving last year. I was afraid I wouldn’t use it again until Thanksgiving, but look at me now!
My fellow classmates, lend me your eyes. Try this recipe when you’re busy with schoolwork and crunched on time.
It is so juicy on the inside and crispy on the outside. I love the taste of the roasted/burnt seasonings on the outside. It is just so stankin’ good!
- 1 1/2 pounds pork tenderloin
- 4-5 cloves garlic, minced
- 2 teaspoons fresh rosemary leaves, finely chopped or 1 teaspoon dried rosemary leaves
- 2 teaspoons fresh thyme leaves, finely chopped or 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- salt & pepper
- 1 tablespoon olive oil
- Preheat the oven to 450 F.
- In a small bowl, mix together the minced garlic, rosemary, thyme, oregano, cumin, and garlic powder to form a dry rub. Add salt & pepper to your liking.
- Rinse your pork tenderloin with cold water and pat dry (the rub will stick on better if the meat is completely dry).
- Rub the pork with the seasoning.
- In a large saute pan, heat up the olive oil over medium-high heat.
- When the olive oil is smoking hot, place the pork tenderloin in the pan. Sear one side for 2 1/2 minutes, then rotate it with tongs. Repeat until you have seared four sides (about 10 minutes).
- Transfer the pork tenderloin to a roasting pan and roast in the oven for 20 minutes.
- Take the pork tenderloin out of the oven and allow it to rest for 5 minutes. Slice and serve.