Kitchen Hint of the Day!

September 27, 2022 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , , , ,

Cooking pork loin, slow or fast…..

Pork loin should be slow slow roasted in order to become tender. It should not be cooked quickly or roasted at high temperatures. Pork tenderloin cooks quite quickly at higher temperatures, anywhere from 350 degrees to 425 degrees F. And it’s always so good!

Advertisement

One of America’s Favorites – Pork Tenderloin Sandwich

August 29, 2022 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
Tags: , , , , , , , , , , ,

Pork tenderloin sandwich (large)

The pork tenderloin sandwich, also known as breaded pork tenderloin sandwich aka BPT, contains a breaded and fried cutlet similar to the Wiener Schnitzel and is popular in the Midwest region of the United States, especially in the states of Indiana, Illinois, Missouri and Iowa. The sandwich is claimed to have originated at Nick’s Kitchen restaurant in Huntington, Indiana (near Fort Wayne).

The primary differences between a Pork Tenderloin sandwich and a Wiener Schnitzel are that the Pork Tenderloin sandwich is made exclusively using pork loin and it is deep fried instead of pan fried. The Pork Tenderloin sandwich is also usually served on a bun. There is a grilled variant of the Pork Tenderloin that omits the breading and grills the tenderloin instead of deep frying it.

A Pork Tenderloin sandwich is traditionally prepared from a thinly sliced piece of pork loin, hammered thin with a meat mallet. The meat is then dipped in flour, eggs and breadcrumbs or crushed saltine crackers before being deep fried in oil. After cooking, the prepared Pork loin is then served on a hamburger bun, with the meat overhanging the bun considerably. The sandwich can be served with condiments such as mustard, ketchup, mayonnaise, lettuce, onions and pickles.

The sandwich is usually served with a side of French fries, though onion rings are often provided instead.

A variant of the fried tenderloin sandwich is made with a grilled prepared pork loin. Recipes for this variant appear from New England to South Carolina. The meat is seasoned, brined or marinated and cooked on a grill. After cooking, the meat is placed on a Kaiser roll or hamburger bun and topped with condiments.

PORK TENDERLOIN FAJITAS

May 24, 2022 at 6:01 AM | Posted in Diabetic Gourmet Magazine | Leave a comment
Tags: , , , , , , , , , ,

Here’s a recipe for a PORK TENDERLOIN FAJITAS. I love Pork Tenderloins and here’s a perfect recipe for that next Tenderloin you prepare. To prepare it you’ll be needing Pork Tenderloins, Fajita Marinade, and Tortillas. There’s 131 calories and 1 carb per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

PORK TENDERLOIN FAJITAS

Ingredients

4 pork tenderloins, (about 3 1/2 to 4 1/2 pounds total)
12 ounces fajita marinade, (1 1/2 cups)

Directions

1 – Place tenderloins in large self-sealing bag; pour marinade over. Seal bag and refrigerate for 2 to 24 hours.
2 – Heat oven to 450 degrees F. Remove tenderloins from marinade (discard remaining marinade), pat dry and place in shallow roasting pan. Roast tenderloins for 20-25 minutes, until internal temperature (measured with a meat thermometer) is 160 degrees F. Remove from oven, slice enough to serve. (One tenderloin serves 3 to 4.)
3 – Wrap and refrigerate leftovers up to three days.

NOTES:
Have warm flour tortillas, sautéed onions and bell peppers and salsa available for your table.
Recipe Yield: Yield: 12 to 16 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 131
Fat: 3 grams
Saturated Fat: 1 grams
Sodium: 500 milligrams
Cholesterol: 75 milligrams
Protein: 24 grams
Carbohydrates: 1 grams
https://diabeticgourmet.com/diabetic-recipes/pork-tenderloin-fajitas

Leftover – Sliced Pork Tenderloin Mini Sub w/ Baked Fries

May 18, 2022 at 6:56 PM | Posted in leftovers | Leave a comment
Tags: , , , , , , , , , , , , , ,

Today’s Menu: Leftovers – Sliced Pork Tenderloin Mini Sub w/ Baked Fries

 

For Breakfast I toasted a Thomas Light English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. I also had a cup of Bigelow Decaf Green Tea. 78 degrees and cloudy out today. Rain moving in later. I watered all the Flowers and the Garden Boxes. My Tomatoes and Peppers both look great, buds on all of them. I bought a Hanging Strawberry Plan and it’s been producing all kinds of Strawberries! For Dinner tonight I prepared the Leftover Sliced Pork Tenderloin Mini Sub w/ Baked Fries. I’ll never let these Leftovers go to waste! Way too Delicious to waste. I just heated the Leftovers in a skillet on low heat. I’ve left the original post from last night below for description and instructions. Enjoy! Take Care and Stay Safe out there.

 

To make this Delicious Mini Sub I’ll be using a Meijer Boneless Pork Tenderloin, Pennsylvania Dutchman Sliced Mushrooms, Emeril’s Deli Style Mustard, and Perfection Mini Sub White Roll.

 

I love Pork Tenderloin! I purchased Pork Tenderloin from Meijer the yesterday. 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 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 the oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand for 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook for 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 for 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! This is my favorite Pork Recipe by far!

 

I let the Pork rest for 5 minutes or so before slicing. I then sliced the Tenderloin into thin slices. After I finished slicing it I let it marinate in its own juices until ready to use. Wow, what a Pork Tenderloin! It was so tender and juicy with flavor that was incredible.

 

 

For a side I baked some Ore Ida Golden Fries that I served with a side of Hunt’s Ketchup.

 

 

 

 

 

 

 

 

 


Pork Tenderloin….
Pork tenderloin is one of the leanest, most tender cuts of meat on the market, so it can also be a little spendy. Pork loin, on the other hand, can often be a bargain choice if you’re looking for a tender cut of meat that cooks well for a crowd. Pork tenderloin and other loin cuts are excellent sources of protein, thiamine, vitamin B6, phosphorus and niacin and good sources of potassium, riboflavin and zinc.

Sliced Pork Tenderloin Mini Sub w/ Baked Fries

May 17, 2022 at 7:18 PM | Posted in Aunt Millie's Live Carb Smart, mushrooms, Pork, pork tenderloin | Leave a comment
Tags: , , , , , , , , , , , , ,

Today’s Menu: Sliced Pork Tenderloin Mini Sub w/ Baked Fries

 

I had a cup of Bigelow Decaf Green Tea for Breakfast. Then I went to Wendy’s and picked up Breakfast for Mom. Later I took Mom over to 1/2 Price Books, she needed a few to read. Mom loves reading! Then we stopped by Walmart, to the Garden Center. She bought a plat of Flowers. So I’ll be planting Flowers tomorrow. Cleaned off the Deck and Driveway areas. Then Watered the Flowers and Garden Boxes. For Dinner tonight I prepared Sliced Pork Tenderloin Mini Sub w/ Baked Fries.

 

To make this Delicious Mini Sub I’ll be using a Meijer Boneless Pork Tenderloin, Pennsylvania Dutchman Sliced Mushrooms, Emeril’s Deli Style Mustard, and Perfection Mini Sub White Roll.

 

 

I love Pork Tenderloin! I purchased Pork Tenderloin from Meijer the yesterday. 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 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 the oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand for 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook for 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 for 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! This is my favorite Pork Recipe by far!

 

I let the Pork rest for 5 minutes or so before slicing. I then sliced the Tenderloin into thin slices. After I finished slicing it I let it marinate in its own juices until ready to use. Wow, what a Pork Tenderloin! It was so tender and juicy with flavor that was incredible.

 

 

For a side I baked some Ore Ida Golden Fries that I served with a side of Hunt’s Ketchup. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 


Pork Tenderloin….
Pork tenderloin is one of the leanest, most tender cuts of meat on the market, so it can also be a little spendy. Pork loin, on the other hand, can often be a bargain choice if you’re looking for a tender cut of meat that cooks well for a crowd. Pork tenderloin and other loin cuts are excellent sources of protein, thiamine, vitamin B6, phosphorus and niacin and good sources of potassium, riboflavin and zinc.

Leftover Sliced Pork Tenderloin Mini Sub w/ Baked Fries

May 6, 2022 at 7:12 PM | Posted in leftovers, Pork, pork tenderloin | Leave a comment
Tags: , , , , , , , , , , , , , ,

Today’s Menu: Leftover Sliced Pork Tenderloin Mini Sub w/ Baked Fries

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. Rain and thunderstorms with a high of 68 degrees and it was bit humid out today. So another day of rain and below normal temps out. Did a load of laundry and that was it for the day. Just bummed around and did a few things around the house. For Dinner tonight I prepared Leftover Sliced Pork Tenderloin Mini Sub w/ Baked Fries. Just love a Meal that’s so good you just have to have the Leftovers for Dinner the next night! I left the original post below from last night’s post for directions and ingredients. Take Care and Stay Safe All!

 

To make this Delicious Mini Sub I’ll be using a Meijer Boneless Pork Tenderloin, Pennsylvania Dutchman Sliced Mushrooms, Emeril’s Deli Style Mustard, and Perfection Mini Sub White Roll.

 

 

I love Pork Tenderloin!
I purchased Pork Tenderloin from Meijer the yesterday. 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 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 the oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand for 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook for 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 for 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! This is my favorite Pork Recipe by far!

 

I’ve made this a couple of times now. Anyway I let the Pork rest for 5 minutes or so before slicing. I then sliced the Tenderloin into thin slices. After I finished slicing it I let it marinate in its own juices until ready to use. Wow, what a Pork Tenderloin! It was so tender and juicy with flavor that was incredible.

 

 

 

For a side I baked some Ore Ida Golden Fries that I served with a side of Hunt’s Ketchup. For Dessert later a slice of Apple Pie! Mom made an Apple Pie using Splenda instead of Sugar. And it just melts in your mouth!

 

 

 

 

 

 

 

 

 

Pork Tenderloin….
Pork tenderloin is one of the leanest, most tender cuts of meat on the market, so it can also be a little spendy. Pork loin, on the other hand, can often be a bargain choice if you’re looking for a tender cut of meat that cooks well for a crowd. Pork tenderloin and other loin cuts are excellent sources of protein, thiamine, vitamin B6, phosphorus and niacin and good sources of potassium, riboflavin and zinc.

Sliced Pork Tenderloin Mini Sub w/ Baked Fries

May 5, 2022 at 7:00 PM | Posted in mushrooms, Ore - Ida, Pork, pork tenderloin | Leave a comment
Tags: , , , , , , , , , , , , ,

Today’s Menu: Sliced Pork Tenderloin Mini Sub w/ Baked Fries

 

 

Just a cup of Bigelow Decaf Green Tea to start my day. After my Tea I had to head back to Meijer to return a couple of items. On the way back home I stopped at Wendy’s and picked up Breakfast for Mom. Back home I helped Mom get her potted flowers planted. She had like 4 pots of them. I bought her those and 3 hanging baskets of flowers for Mother’s Day. Anything for Mom! For Dinner tonight I prepared Sliced Pork Tenderloin Mini Sub w/ Baked Fries.

 

To make this Delicious Mini Sub I’ll be using a Meijer Boneless Pork Tenderloin, Pennsylvania Dutchman Sliced Mushrooms, Emeril’s Deli Style Mustard, and Perfection Mini Sub White Roll.

 

 

I love Pork Tenderloin! I purchased Pork Tenderloin from Meijer the yesterday. 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 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 the oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand for 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook for 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 for 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! This is my favorite Pork Recipe by far!

 

I’ve made this a couple of times now. Anyway I let the Pork rest for 5 minutes or so before slicing. I then sliced the Tenderloin into thin slices. After I finished slicing it I let it marinate in its own juices until ready to use. Wow, what a Pork Tenderloin! It was so tender and juicy with flavor that was incredible.

 

 

 

For a side I baked some Ore Ida Golden Fries that I served with a side of Hunt’s Ketchup. For Dessert later a slice of Apple Pie! Mom made an Apple Pie using Splenda instead of Sugar. And it just melts in your mouth! Take Care and Stay Safe Everyone!

 

 

 

 

 

 

 

Pork Tenderloin….
Pork tenderloin is one of the leanest, most tender cuts of meat on the market, so it can also be a little spendy. Pork loin, on the other hand, can often be a bargain choice if you’re looking for a tender cut of meat that cooks well for a crowd. Pork tenderloin and other loin cuts are excellent sources of protein, thiamine, vitamin B6, phosphorus and niacin and good sources of potassium, riboflavin and zinc.

Cumin Spiced Pork Tenderloin Fillet w/ Roasted Cauliflower and Green Beans

March 25, 2022 at 7:19 PM | Posted in Aunt Millie's Live Carb Smart, greenbeans, Pork, pork tenderloin | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Cumin Spiced Pork Tenderloin Fillet w/ Roasted Cauliflower and Green Beans

 

For Breakfast this morning I prepared some Simply Potato Shredded Hash Browns, 2 Buffalo Breakfast Sausage Patties, a slice of Aunt Millie’s 1 Calorie Wheat Bread (topped with I Can’t Believe It’s Not Butter), and had a cup of Bigelow Decaf Tea. I used the Wild Idea Ground Breakfast Sausage. It comes in a 1 lb. package and I form the Patties. These came out delicious, another great Buffalo Product from Wild Idea Buffalo! Outside it’s 43 degrees and cloudy out, the wind made it feel a lot colder at times. After Breakfast I went and picked up Breakfast for Mom at McDonald’s, her favorite! Then at 1:00 I had to take her for a hearing test. She needs new hearing aids. For Dinner tonight I prepared a Cumin Spiced Pork Tenderloin Fillet w/ Roasted Cauliflower, Green Beans and Dinner Rolls.

 

I bought a Pork Tenderloin while at Kroger along with some Chicken Thighs. I’m having the Pork Tenderloin for Dinner tonight. 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 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 the oven to 400°. Combine all the ingredients; rub it all over the pork. Let stand for 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook for 4 minutes, browning on all sides. From the stove to the oven; Bake at 400° for 10 minutes or until a thermometer registers 145° (slightly pink), turning after 7 minutes. Remove from the skillet into a platter or dish and let stand for 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! This is my favorite Pork Recipe by far!

 

For one side I prepared some Roasted Cauliflower. I love Cauliflower but it’s been tough to find up until the last week or so. I can find them now at Meijer or Kroger, this bag came from Meijer. To prepare it I’ll need a baking pan. I ‘ll be roasting it at 425 degrees until knife tender. To season it I’ll need Cooking Olive Oil, Salt and Ground Pepper. I first washed off the Cauliflower. Next I sliced the bigger florets in half, they bake better when they aren’t so big. I baked them at 425 degrees. I checked them a few times until I could stick a paring knife through them. And they did come out so tender and delicious! I served them with some Hidden Valley Buffalo Ranch Dressing for dipping. I have to start having these way more often!

 

For a second side dish I opened up a can of Del Monte Cut Green Beans in Sea Salt. Just emptied the can into a small saucepan and heated to a boil and then reduce the heat to a simmer, heat until heated through. I also had some Aunt Millie’s Live Carb Smart Dinner Rolls. You can’t beat these Rolls. 35 calories and 2 net carbs per roll! For Dessert later I’ll have a Jello Sugar Free Dark Cherry Jello. Take care and Stay Safe Everyone!

 

 

 

 

 

 

 

Pork Facts….
One serving of pork is 3 ounces, or about the size of a deck of cards, according to the National Heart, Lung and Blood Institute. An image of the portion size is important because a thick pork chop can be twice that size and without realizing it you can eat double the calories. You’ll get 137 calories and 4 grams of fat from a 3-ounce pork chop. Pork is similar to chicken, with 3 ounces of chicken breast containing 140 calories and 3 grams of fat. A pork chop has 65 milligrams of cholesterol, compared to 72 grams in chicken breast, but they both have just 1 gram of saturated fat.

 

 

 

Cauliflower…..

Cauliflower is one of several vegetables in the species Brassica oleracea in the genus Brassica, which is in the Brassicaceae family. It is an annual plant that reproduces by seed. Typically, only the head is eaten – the edible white flesh sometimes called “curd”. – Wikipedia

Nutrition facts
A serving is 1 cup, or about 100 grams, of chopped cauliflower. One serving of raw or cooked cauliflower has:
* 25 calories
* 0 grams of fat
* 5 grams of carbohydrates
* 2 grams of dietary fiber
* 2 grams of sugar
* 2 grams of protein
* 30 milligrams of sodium

 

 

Diabetic Dish of the Week – Herb-Rubbed Pork Tenderloin With Mustard Sauce

December 28, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
Tags: , , , , , , , , , , , , , , ,

This week’s Diabetic Dish of the Week is a Herb-Rubbed Pork Tenderloin With Mustard Sauce. To make this week’s Dish you’ll be needing Italian Seasoning, Black Pepper, Pork Tenderloin, Shallot, Garlic, Flour, Reduced Sodium Chicken Broth, and more! There’s 210 calories and 1 carb per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Herb-Rubbed Pork Tenderloin With Mustard Sauce
Looking for an elegant main dish? Whether you’re serving guests a special meal or having a regular sit-down dinner with the family, this entrée is sure to fit the bill! And with just a single gram of carbohydrate per serving, it will help keep your glucose levels on an even keel.

Ingredients
1 1/2 teaspoons Italian seasoning
1/4 teaspoon black pepper
1 pork tenderloin (about 1 1/2 pounds), trimmed of fat
1 1/2 tablespoons olive oil, divided
1 shallot, minced
1 clove garlic, minced
1 teaspoon all-purpose flour
1/2 cup reduced-sodium chicken broth
1/3 cup fat-free (skim) milk
1 tablespoon Dijon mustard
1/4 teaspoon salt (optional)
Fresh oregano (optional)

Directions
Yield: 6 servings
Serving size: 1/6 of total recipe

1. Preheat oven to 425°F. Line baking sheet with foil.

2. Combine Italian seasoning and pepper in small bowl; mix well. Rub evenly over pork.

3. Heat 1 tablespoon oil in large skillet over medium-high heat. Brown pork on all sides, about 10 minutes. Place on prepared baking sheet.

4. Bake 25 to 30 minutes, or until internal temperature reaches 140°F. Transfer to cutting board. Tent with foil and let stand 5 minutes. (Internal temperature will continue to rise 5°F to 10°F during stand time.)

5. Meanwhile, heat remaining 1/2 tablespoon oil in same skillet over medium heat. Add shallot and garlic; sprinkle with flour. Cook and stir 1 minute. Stir in broth, milk, mustard, and salt, if desired; simmer 2 minutes.

6. Slice pork and serve with mustard sauce. Garnish with oregano.

Nutrition Information:
Calories: 210 calories, Carbohydrates: 1 g, Protein: 25 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 80 mg, Sodium: 230 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/herb-rubbed-pork-tenderloin-with-mustard-sauce/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Sliced Pork Tenderloin Mini Sub w/ Baked Fries

September 15, 2021 at 7:19 PM | Posted in Pork, pork tenderloin | Leave a comment
Tags: , , , , , , , , , , , , ,

Today’s Menu: Sliced Pork Tenderloin Mini Sub w/ Baked Fries

 

Just a cup of Bigelow Decaf Green Tea to start my day. The day started off rainy but gradually stopped and we had of 75 degrees and partly cloudy out. After the rain stopped I went to Meijer, I needed a few items and one of my neighbors needed a few items. On the way back I stopped at McDonald’s and picked up Breakfast for Mom. Back home I did a load of laundry and some light house cleaning. For Dinner tonight I prepared Sliced Pork Tenderloin Mini Sub w/ Baked Fries.

 

 

To make this Delicious Mini Sub I’ll be using a Meijer Boneless Pork Tenderloin, Emeril’s Deli Style Mustard, and Perfection Mini Sub White Roll.
 

 

I had not had a Pork Tenderloin in a while so I purchased Pork Tenderloin from Meijer the other day, just over 1 1/2 lbs. 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 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 the oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand for 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook for 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 for 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! This is my favorite Pork Recipe by far!

 

 

This is the first time, and why I have no clue, that I sliced one for Sandwiches. Anyway I let the Pork rest for 5 minutes or so before slicing. I then sliced the Tenderloin into thin slices. After I finished slicing it I let it marinate in its own juices until ready to use. Wow, what a Pork Tenderloin! It was so tender and juicy with flavor that was incredible.

 

 

For a side I baked some Ore Ida Crinkle Cut Fries that I served with a side of Hunt’s Ketchup. For Dessert later a Breyer’s Vanilla Bean 90 Calorie Cup.

 

 

 

 

 

 

 

 


Pork Tenderloin….

Pork tenderloin is one of the leanest, most tender cuts of meat on the market, so it can also be a little spendy. Pork loin, on the other hand, can often be a bargain choice if you’re looking for a tender cut of meat that cooks well for a crowd. Pork tenderloin and other loin cuts are excellent sources of protein, thiamine, vitamin B6, phosphorus and niacin and good sources of potassium, riboflavin and zinc.

Next Page »

Create a free website or blog at WordPress.com.
Entries and comments feeds.

Dairy Free Vegan Queen

Lifestyle blog with vegan recipes and my personal journey with life-threatening allergies

Lena's Kitchen

Veggie / Vegan Food Blog

Dill and Thyme

Delicious plant forward recipes for the entire family to enjoy!

Sass and Salt

let's eat!

candy coated culinista

all things sweet and savoury

Lisa in the Kitchen

Healthy Home Meals

rica's recipes

Just another WordPress.com weblog

UnitedBitco.com

Food near you

28 Meals Later

A food challenge blog: Two friends and colleagues challenge themselves to change their eating habits, try new recipes and break out of their culinary comfort zones