Pork tenderloin is a great lean protein. Searing it on the stove and cooking it over vegetables in the oven helps give it a lot of flavor.
Rain rain go away come again another day...
Luckily, we haven't lost power. It's been raining non-stop for the past almost 24 hours. And according to the Weather Channel app...
it's gonna be rainin' for another 24 hours at least {it's basically 100% chance of rain every hour for a day or so}. Thanks, Isaac.
However, no complaints here because I have power{!!!}, it's a perfect day for movies, and I can cook & bake all day long.
Bye bye productivity; hello wonderful rainy day.
It's a good thing I decided to go to Mobile for the hurricane because I wouldn't be fairing as well in New Orleans. According to one report, over 572,000 people have lost power in Louisiana {ah!}.
I just checked the power outage map, and it looks like my house in New Orleans is without power {boooo... RIP everything in my refrigerator/freezer.} But they can't fix it until the winds are below 30mph & conditions are safe for their personnel to work.
Since I currently have power {knock on wood}, I've done lots of cooking for my blog this week.
For example, Monday night my aunt {who is a really good cook} made some pork tenderloin with veggies. It was so good.
And we have leftover pork, so I'm making something tonight for dinner to use the leftovers {I'll post that recipe tomorrow}.
This pork tenderloin with vegetable sauce is great over mashed potatoes or with some bread to soak up the extra sauce. We took the mashed potato route, and it was a wonderful idea.
I threw in a salad for some extra color & more veggies {always a good thing!}
Pork Tenderloin with Vegetable Sauce
Ingredients
For the Marinade
- 1.5 lb pork tenderloin
- 1 tablespoon olive oil
- 1/4 cup apple cider vinegar
- 1/2 teaspoon salt-free Creole seasoning or all-purpose seasoning
- 2 cloves garlic minced
- 1/4 teaspoon salt
- 2 sprigs rosemary optional
For the pork
- 1 tablespoon oil
- 1 medium onion sliced
- 1 medium red bell pepper sliced
- 1 medium yellow bell pepper sliced
- 1/2 cup white wine or chicken broth
- 1/4 cup chicken broth or water
- 1/4 teaspoon salt-free Creole seasoning or all-purpose seasoning
- 1/4 teaspoon salt
Instructions
Marinate the Pork
- Put all the ingredients for the marinade in a zip top bag. Seal bag, and place in a shallow dish. Refrigerate for at least 1 hour or up to overnight.
Cook the Pork
- Preheat the oven to 350°F.
- In a large oven-safe skillet, heat oil over medium-high heat. Take pork out of marinade and shake off excess. Put the pork in the skillet and sear each side for about 3 minutes each.
- Remove pan from heat. Take pork out of the skillet, and set aside.
- Add onion and bell peppers to pan, making sure they cover the bottom of the skillet. Top vegetables with pork.
- Transfer skillet to oven and bake for 25-30 minutes, until pork is almost done.
- Take pork out of skillet, and cover pork with foil.
- Put the over-proof skillet {with the onion & bell peppers in it} over medium heat. Add the wine, chicken broth, salt-free Creole seasoning, and salt to the skillet.
- Simmer, stirring occasionally, until it reduces by about half.
- Slice pork and serve with vegetable sauce over pork.
Notes
Hope you're staying safe & dry. And if you're without power, I hope it comes back on really soon!
Don't forget to check back tomorrow for the leftovers recipe.
Meme
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