Smithfield Pork Tenderloin

I'm not usually one for precooked or pre-marinated but hubby brought home this Rosemary & Olive Oil Pork Tenderloin by Smithfield. The whole meal was super simple to prepare and done in less than 30 minutes.

The pork tenderloin are available in the following flavors

Garlic & Herb

Golden Rotisserie

Mesquite

Peppercorn Garlic

Portobello Mushroom

Rosemary & Olive Oil

Teriyaki

I baked the Rosemary & Olive Oil

I added a drizzle of French's Worcestershire sauce and a sprinkle of Spice Islands Garlic Powder.  

I heated some evoo then seared the tenderloin on all sides.

I placed the tenderloin in a Pyrex casserole dish then topped with some fresh sprigs of thyme.

I baked it uncovered for 22 minutes at 425°F.

I allowed the tenderloin to rest for 10-12 minutes before slicing. It was very moist, tender *&* flavorful.

I also roasted some broccoli and carrots. 

I added...

evoo

Grated parmesan cheese

Garlic powder

Sea salt

Freshly cracked black pepper

into a gallon zip loc bag.

I added the broccoli, tossed to coat all. Then placed the broccoli into one side of a divided pyrex dish. I repeated the process with the carrots.

I baked them uncovered at 425° F until fork tender but still had bite. About 20-22 minutes.

I sent a plate home with my foodie brother, but I forgot to send dessert. 

I sent him the following text.

His reply was priceless 😃 

Pumpkin Mac and Cheese

Original recipe from BHG

Ingredients

2 cups dried elbow macaroni

2 tablespoons land I lakes sweet cream butter

2 tablespoons all-purpose flour

1/2 teaspoon ground sea salt

1/2 teaspoon ground white pepper

1 cup heavy whipping cream

1 cup whole milk1 cup Fontina cheese, shredded

1 (15 ounce) canned pumpkin

1 tablespoon snipped fresh sage, finely chopped or 1/2 teaspoon dried leaf sage, crushed

1/2 cup soft bread crumbs

1/2 cup grated Parmesan cheese

1/3 cup chopped toasted walnuts or pecans, ground into crumbs

1 tablespoon corn oil

Additional whole Sage leaves for garnish

Directions

1. Preheat oven to 350 degrees F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.

2. For cheese sauce, in a medium saucepan melt butter over medium heat. Stir in flour, salt, and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, pumpkin, and sage until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish.

3. In a small bowl combine bread crumbs, Parmesan, walnuts, and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. If desired, sprinkle with sage leaves.

A very good morning to all

Sweet on Italian...

Sausage Frittata

Ingredients:
2 tablespoons butter
2 tablespoon olive oil
1/4 onion, chopped (approx. 2 tbs)
1 large garlic clove, minced
1/4 green bell pepper, chopped (approx. 2 tbs)
2 handfuls of baby spinach
1/4-1/2 cup baby portabella mushrooms
1/8 cup hunts petite diced tomatoes
2 sweet Italian sausage links, casings removed
1/2 teaspoon Sweet Basil
1 tablespoon minced Parsley
2 sprigs of fresh Thyme
1/8 cup freshly grated Parmesan cheese
6 large eggs
1/2 cup heavy cream
1/8 teaspoon freshly ground black pepper
3-4 slices provolone cheese

Preheat oven to 350 degrees.


Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a skillet.
Add the green pepper, spinach, mushrooms, garlic and onion.

Cook until the vegetables are tender, add the diced tomatoes. continue to cook for 1 to 1 1/2 minutes.


Remove from pan and place into a bowl, toss in the parmesan cheese, and set aside.
 
Combine the eggs, cream, basil, parsley, thyme and pepper, then add the egg mixture to the vegetable mixture.
 
Add the crumbled sausage to the hot skillet, cook until brown, then drain. Add the cooked sausage to the vegetable and egg mixture.
Melt the remaining 1 tablespoon of butter and 1 tablespoon of oil in the skillet.
Pour in the egg mixture and cook very slowly over low heat, pricking the top with a fork and lifting the bottom gently. Cover and cook 2 – 3 minutes until the bottom is brown and set. It will be cooked about half way at this point.

Slide the frittata from the pan onto a large plate, then invert into a well oiled glass pie plate. Bake until completely set, about 25 to 30 minutes.

Remove from oven turn oven up to Broil.
 
Top with provolone cheese and place the frittata under a preheated broiler until the top is golden brown. Leave the oven door open so you can keep a close eye on it.


Sprinkle with freshly chopped parsley.

Allow to slightly cool before slicing.

 

Pictured below is a Ham and Cheddar version

 

So glad you have stopped by

I love to read comments from folks visiting me in blogland.

 

I look forward to new ideas, suggestions, requests

and even any alterations you may have made to one of my recipe posts.

 

So please leave me a comment and I will buzz by your blog and do the same for you.

 

Come Back Soon

*&* Often

You're Welcome Anytime!

Aim ♥ 

Have The Best Day Ever