Sweet and Spicy Pork Tenderloin

 You know a recipe is really good when you forget to take a picture of the yumminess. I made this last week and it was so good. I don't do pork tenderloin very often but I think this recipe will be getting put into rotation from now on. On first taste you get the sweetness from the brown sugar but it's not overpowering and then as you finish the bite, the pepper kicks in on the back of your tongue. I loved it. It was husband approved as well so that is an added plus.

Sweet and Spicy Pork Tenderloin

1-1.5# pork tenderloin

2 T Olive Oil

2 T Dark Brown Sugar

1.5 t Ground Red Pepper (Cayenne)

1 t Garlic Powder

1 t Onion Powder

½ t Paprika

1 t Salt

½ t Cracked Black Pepper

⅛ t Nutmeg

Preheat oven to 400 degrees.

Trim any extra fat and silver skin from tenderloin. Mix spices and liberally coat all sides of the tenderloin.

In a hot large non-stick skillet (best if you use one that can go directly into the oven) heat olive oil. Add tenderloin (Note: if it is too large, simply curve the tenderloin to fit the pan) and sear the first three sides for 2-3 mins. If you are using an oven safe skillet, place it in the oven once turned to the final unseared side. (Note: The heat of the pan will sear it while it started to cook in the oven.) If using an non oven safe skillet, sear the remaining side and transfer to a roasting pan. Cook in the oven until it reaches an internal temperature of 135-140 degrees at the thickest part. For about 15 mins. Let rest for 5-10 mins.

Slice and enjoy!

NOTE: The new standard for pork is an internal temperature of 145. It’s not rare or even medium rare. It’s got the barest hint of pink and helps the pork to stay juicy and tender. The tenderloin can be a dry piece of meat and easy to overcook. Which is why it is so important to let it rest. Resting meat allows for the juices redistribute throughout the meat. Ever had a really good steak or pork chop that just oozes all this juice the moment you cut it? That is what happens when you don’t let the meat rest. And then the actual meat is rather dry as a result. Not good eats. I also pull my tenderloin out at least 5 degrees below the 145. As it rests, the residual heat of the meat and the pan will continue cooking the meat. This is another reason to let it rest and helps it from becoming overcooked.

Homemade Rice-a-Roni

So in my continuing effort to not prepare as much processed boxed/canned foods, I’ve had to let go of a few favorites like Rice-a-Roni. I love that stuff but ugh so much sodium and preservatives. I mourned the loss and tried to find alternatives. Then I found a few copy cat recipes on Pinterest. It took a few different attempts and quite a bit of tweaking but I do believe I finally found a great base recipe.

Homemade Rice-a-Roni

1 T olive oil

1 cup long grain rice

1 cup of orzo pasta

2 cups stock (vegetable, chicken, beef)

½ tsp garlic

½ tsp salt

¼ tsp cracked black pepper

1 T butter (optional)

Heat the oil in a medium pot on medium high heat, add rice and pasta and toast for a few minutes. (Note: if you do not have orzo pasta, you can chop up spaghetti or vermicelli for similar effect. Just make sure to cut it about ¼” or same length as rice.) Add stock and seasonings. Bring to a boil and reduce to low. Cover and simmer for about 20 minutes. Check for doneness. You may need to add another ¼ cup of stock or water and cook for a few more minutes, depending on how al dente you want it to be. Stir in butter and add additional salt pepper if needed. The butter give the rice-a-roni a bit of richness and creaminess that I’ve always associated with it.

That’s the basic recipe. The variations are endless! I have a few below.

For basic beef or chicken rice-a-roni

Use beef or chicken stock. Add a cube of beef or chicken bullion (or equivalent). Stir it in and make sure it dissolves as you are bringing it to a boil.

For herb and butter rice-a-roni

Use a Tbl of butter instead of olive oil to toast the rice and pasta. Use a strong flavor vegetable stock. Add a 1.5 tsp of Italian seasonings (more if you want it a stronger herb flavor). Add 2 Tbl of butter at the end.

For broccoli au gratin rice-a-roni

I use chicken stock but can use vegetable if desired. Add ⅔ cup of finely chopped broccoli in the last few mins of cooking. Stir in a ½ cup of shredded colby jack cheese at the end.  

I found that I tend to always add bullion to mine but that’s because I like the more pronounced flavor. If you want it more on the milder side, then keep it out.

Note on Stocks: Now homemade is always the best but I don’t know about you...I really don’t have a whole lot of time to make it properly. This is one of the few items I normally buy out of convenience. However, I do buy low sodium organic stock. Take a look at the ingredients list.