Cumin Spiced Pork Tenderloin w/ Slow Cooker Parmesan Potatoes and Green Beans

September 11, 2018 at 5:19 PM | Posted in greenbeans, pork tenderloin, potatoes | Leave a comment
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Today’s Menu: Cumin Spiced Pork Tenderloin w/ Slow Cooker Parmesan Potatoes and Green Beans

 

 


I had a Poached Egg and a toasted slice of Aunt Millie’s Light Whole Grain Bread. Also had a cup of Bigelow Decaf Green Tea. Mostly cloudy and 73 degrees out today, but no rain! Did a little yard work. Got the leaf blower out and cleaned off the deck and driveway areas. Then swept the shed out and straightened it up. For Dinner tonight I prepared a Cumin Spiced Pork Tenderloin w/ Slow Cooker Parmesan Potatoes and Green Beans.

 

 

 

I purchased the Pork Tenderloin from Kroger yesterday, a small one at just over 1 lb. To make the dish I’ll need; 1 tablespoon Extra Virgin Olive Oil, 1 pork Tenderloin, 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Cumin Spiced Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides. From the stove to the oven; Bake at 400° for 10 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Remove from the skillet into a platter or dish and let stand 10 minutes before slicing. Then get ready to enjoy one delicious Pork Tenderloin! Fantastic combo of Spices, which makes one incredible Crust on the Pork with the inside being tender and moist!

 

I prepared a Potato Recipe that I had not had in a while, Slow Cooker Parmesan Potatoes. Got the idea from several similar recipes. I’ll need; 1 pound Baby Gold Potatoes (halved), 1⁄4 cup Water, 2 tablespoons Extra Light Olive Oil, 2 tablespoons Blue Bonnet Light Butter, 1/2 teaspoon dried Oregano, 1/2 teaspoon dried Basil, 1/2 teaspoon dried Dill, Sea Salt and freshly Ground Black Pepper (to taste), 1/4 cup Kraft Reduced Fat Grated Parmesan, and 2 tablespoons chopped fresh Parsley leaves.

 

 

 

I also cooked some more fresh Green Beans. Mom went Jungle Jim’s International Market and bought them. I love beans, but they are even better when fresh. I also baked a loaf of RiverRoad Bake House Garlic Oval Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a can of Coke Zero to drink.

 

 

 

 

 

SLOW COOKER PARMESAN POTATOES

INGREDIENTS:

1 pound Baby Gold Potatoes, halved
1⁄4 cup Water
2 tablespoons Extra Light Olive Oil
2 tablespoons Blue Bonnet Light Butter
1/2 teaspoon dried Oregano
1/2 teaspoon dried Basil
1/2 teaspoon dried Dill
Sea Salt and freshly Ground Black Pepper, to taste
1/4 cup Kraft Reduced Fat Grated Parmesan
2 tablespoons chopped fresh Parsley leaves

DIRECTIONS:
1 – Line your Slow Cooker or Crock Pot with a disposable plastic liner. Lightly coat the plastic liner with nonstick spray. Add water. Place potatoes, olive oil, butter, oregano, basil and dill into the slow cooker; season with salt and pepper, to taste.
2 – Cover and cook on low heat for 4-5 hours or high heat for 2-3 hours, or until tender.*
3 – Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.

RiverRoad Bake House Garlic Oval Loaf Bread

Calling all garlic lovers! Made with real roasted garlic, our Garlic Oval is the perfect base for bruschetta and savory sandwiches. Feeling bold? Top with garlic butter for the ultimate garlic bread!

WARM AT HOME
* Remove from packaging
* Heat oven to 400˚F (200˚C)
* Warm for 5 min

INGREDIENTS
Enriched wheat flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, roasted garlic, salt, cultured organic wheat starch, sour starter [cultured wheat flour, wheat flour, yeast, lactic acid (from bacterial culture)], extra virgin olive oil, organic whole wheat flour

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