Dinner · Pork · Sunday Dinner

Garlic and Rosemary Pork Loin

Hi friends! I’m back after a week of rest from blogging. Thanks for checking in today! Let’s start out by talking about Easter since I missed it last week!

Sometimes even good family traditions need to be tweaked. We typically always have either ham or turkey breast for Easter, but I felt the need to try something new (imagine that!). I looked through some cooking sites and found a delicious sounding recipe for Garlic Rosemary Pork Loin from Food and Wine site. While we’re not wine drinkers, they have some great recipes and this one did not disappoint!

The Pork Loin is marinated overnight, giving it flavor. Then in the morning it’s seared in a pan, giving it that nice crispy edge that any meat should have! It is then roasted in the oven for a relatively short amount of time. I did this all before heading to church. Then I sliced it and put it on the platter. All I had to do after church was warm it in the oven a bit. The pan juices made a really savory gravy to pour over top!

I love apples with pork, so I also made a side dish that would incorporate that flavor. I cooked apples with cinnamon and a little sugar until the apples were tender. Then I baked sweet potatoes and we topped the potatoes with a spoon of the apples. It was SO good!

Here’s the recipe for the pork loin. I hope you’ll make this in the near future! It’s a keeper!

Garlic and Rosemary Pork Loin

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 8 large garlic cloves, chopped
  • 1 bunch of rosemary, leaves only, coarsely chopped (1/2 cup)
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 2 pounds center-cut pork loin 
  • In a small bowl, stir 1/4 cup of the olive oil with the garlic, rosemary, salt and pepper. Rub the mixture all over the pork. Transfer the pork and marinade to a large, resealable plastic bag and refrigerate overnight.
  • Preheat the oven to 400°. Let the pork stand at room temperature for 30 minutes. Brush off as much of the marinade as possible. In a large ovenproof skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the pork to the skillet and cook over moderately high heat until browned all over, about 5 minutes. Transfer the pork to the oven and roast for 40 to 45 minutes, until golden and a thermometer inserted in the thickest part registers 135°. Transfer the roast to a work surface or carving board and let rest for 15 minutes before thinly slicing and serving.
A full plate, but an even happier heart! Our Savior lives!

Of course dinner was ended with a slice of my Coconut Cake with lemon filling!

How was your Easter and did you serve anything out of the ordinary?

Dinner · Fast meal · Gluten-Free · vegetarian

Colorful Sheet Pan Dinner

If you haven’t gotten on the Sheet Pan dinner Chuck wagon train yet, what are you waiting for? I have been making these for a couple of years now. Everything is tossed onto a large baking pan and roasted in the oven. You can make them to suit your dietary needs and your family’s tastes. They’re hearty and delicious and fast!

We’ve recently had new friends come to dinner who are Vegan. I didn’t see this as an obstacle, but rather a challenge to get creative! Vegetables are an obvious “Yes” for Vegans, so I knew this Sheet Pan dinner would be safe.

If you want to add meat to this, some good options would be chicken breast filets, cubed, or Turkey sausage – both which would be added early to the pan. Then you add the vegetables that don’t require as much cooking time. If you wanted to add shrimp, you could cook the vegetables, then add the shrimp for the last few minutes.

The version I made yesterday for our Vegan friend had Chick Peas, which adds some protein. When it came out of the oven, I tasted it and felt like it needed a little bit more flavor, so I added a little vinaigrette. I’ll add that recipe on the recipe below. This is also a great side dish to a meat – so don’t think this is just Vegan-friendly!

My Menu:
Colorful Sheet Pan Dinner
Pork Tenderloin (for the meat-eaters)
Kale Salad – From Sam’s Club
Sour Dough Bread
Lemon Sorbet with fresh berries

Colorful Sheet Pan Dinner

  • 1 lb. baby red potatoes, sliced in half lengthwise
  • 1 ½ cups petite baby carrots or sliced carrots
  • 1 can (14oz.) chickpeas, drained and rinsed
  • 1 teaspoon of EACH dried basil, dried thyme, dried oregano (see notes)
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • 2 – 3 tablespoons olive oil, divided
  • 1 lb. asparagus, ends trimmed and cut into thirds
  • ½ large red onion, sliced lengthwise
  • mineral salt & fresh cracked pepper, to taste
  1. Line a rimmed baking sheet with parchment paper, silpat or lightly grease with cooking spray. Add the potatoes, onions, carrots and chickpeas to the center, drizzle with half the oil and most of the herb & spice mixture, toss well to coat. Every ten minutes I turned the vegetables over with a spatula to ensure even browning. Bake for 20 – 25 minutes or until tender.
  2. Remove the pan from the oven, add the asparagus, add the remaining oil and herb/spice mix, toss to coat, as shown above right. Place back in the oven and roast for 7-8 minutes.

Let cool and serve with sliced avocado and plenty of parsley sprinkled over top.

Dressing I added:

  • 1 1/2 tbsp olive oil
  • 1 tsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 1/2 tsp honey
  • 1 garlic clove, minced
  • 1/4 tsp  paprika
    Mix in small jar. Pour over cooked vegetables

Jump on board and make a Sheet pan dinner this week! It’s so delicious!

Comfort Food · Crock Pot · Dinner · Ground turkey · Main dish.

Turkey Meatloaf in the Crock Pot

My husband loves Cracker Barrel’s meatloaf and with good reason – it’s delicious! However, it’s also high in calories. Because we’ve both been trying to eat more healthy, and are avoiding those high cal Cracker Barrel entrees, I looked for a meatloaf recipe using ground Turkey. That was when I came upon this gem – BBQ Glazed Turkey Meatloaf that turned out to be FANTASTIC and also cooked in the crock pot! What? Meatloaf in the crock pot? You talk about easy! This recipe is a winner all the way around!! Take a peek!

BBQ Glazed Meatloaf – Cooked in the Crock Pot!

Clean-up was a cinch! Pull the foil out of the bottom of the crock pot and wipe it out! Ta-da! Friends, this recipe is for you if you’re looking for:

  • Delicious
  • Healthy
  • Easy to make
  • Easy to clean up

A friend of mine told me she steers away from ground poultry because it just doesn’t seem right! Well, I understand, but you need to give it a try! It’s so good, and so much better for you! Now for the recipe!

BBQ Glazed Turkey Meatloaf

1 1/4 pound ground turkey
1/2 cup plain breadcrumbs
1/4 Cup shredded Mexican style shredded cheese
1/4 cup minced onion
1 large egg, beaten
1 tsp Dried oregano
1/4 tsp salt
1/4 tsp pepper
2 Tbl ketchup
2 tsp light brown sugar
2 tsp Worcestershire sauce
1 tsp spicy brown mustard (I used Dijon)

1. Fold a 24-inch length of foil in half lengthwise. Fit into the bottom and up the sides of a 5-6 quart slow-cooker.

2. Put the turkey, bread crumbs, cheese, onion, egg, oregano, salt, and pepper in a medium bowl; mix with hands until well combined. Shape the mixture into a loaf and place on the foil in the slow cooker.

3. Cover the slow cooker and cook until the meatloaf juices run clear or an instant read thermometer inserted in the center of the meatloaf registers 165°F, 3–4 hours on high or 6–8 hours on low.

4. Combine the ketchup, sugar, Worcestershire sauce, and mustard in a small bowl. Spoon the mixture over the meatloaf, spreading it smooth. Cover the slow cooker and cook until the glaze is heated through, about 30 minutes longer. With the help of the foil, lift the meatloaf from the slow cooker and transfer to a platter. Discard foil and cut the meatloaf into 6 slices. Yields 1 slice meatloaf per serving.

This meal was absolutely delicious! My husband isn’t pining away for his Cracker Barrel meatloaf anymore!

I made this meal for our Sunday dinner and it was so great that it was ready when we got home from church! I mixed up the meatloaf the night before, then popped it into the crock pot before we headed out the door. What a great meal when you need something savory and have time to let the crock pot do the work!

Do you eat ground poultry? If not, I really hope you’ll get some turkey and try this recipe! I believe it will convert you!

Here are a couple other turkey recipes we love.

With love from my country kitchen,

Dinner · dinner in 30 minutes

Parmesan-Lemon Flounder

I’ve been trying to incorporate more fish into our diet – and cook it without frying it.  The recipe I tried for flounder fillets was so good that my husband said, “You can make that again any time you want!  You can make it tomorrow, if you want to!”  The Parmesan and Panko give a crunch and the lemon flavor brightens the flavor of the plain fish.
This is outstanding!  It also comes together so quickly, making it an “Under 30 minute entree’!  I’m so glad to have this recipe in my file of fast and delicious recipes!

Continue reading “Parmesan-Lemon Flounder”

Dinner · main dish · Pork

Pork Tenderloin with Herb Glaze

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I have been on a mission ~ I’m trying to cook through my own recipe files on my blog.  Someone told me recently that I have more recipes than anyone they’ve ever seen!  It’s true, but it’s because I love making new dishes!  I love experimenting!  I also have a willing husband who will try whatever I fix!  That makes it even more fun!  But because I have do have so many recipes, I don’t re-make many of them.  So, I am doing just that.  It’s been a delicious venture!
Today’s recipe of Pork Tenderloin with Herb Glaze was made at our house ten years ago!  I couldn’t wait to try it again.  I recently purchased a pork tenderloin on sale at the grocery store and I cut the large piece of meat into halves, making enough for several meals for us or providing for company.
herbpork1

We loved this recipe because the flavors are just so savory!  Continue reading “Pork Tenderloin with Herb Glaze”