January 11, 2016

Pork Tenderloin

So for Christmas this year I told you that I had two Christmases both not on Christmas.  For my parents I decided to make an easy peasy pork tenderloin. Why so easy you ask? Well because it really takes no time at all. 

As I made my tenderloin this year, I realized that I didn't know much of what to do. I have all my meaty knowledge from my dad. Mind you, he is a man of very little words but thankfully it was a Christmas dinner that he was at, so I asked him what I should do. He said "make it Italian." Okay dad...

Then it hit me. Garlic and Rosemary.

And then I also realized. Boy, I really like putting garlic and rosemary on a lot of my big dishes.
For example my Thanksgiving Turkey.
My Garlic Roasted Prime Rib (switched rosemary for thyme)

But anyway another lesson I learned from my dad is how to get the smell of garlic off of your hands. There are many ways out there, using coffee, using salt and lemon, using mouthwash, using baking soda, but the way I learned from my dad is stainless steel! You rub your fingers on something made of stainless steal. I like using a spoon. Helps to better get into the nooks and crannies of my hands.

Anyway, life lesson solved, here is the recipe for an easy any yummy pork dish. How yummy you ask? Well, my mom doesn't read my blog and wanted this recipe. I told her I would put it on the blog. She replied: text me when you do.

So there you have it folks, a mama approved recipe.
Oh and my dad...he asked for the leftovers.


1 large pork tenderloin
3 cloves of minced garlic
1/2 teaspoons kosher salt
2 teaspoons of dried rosemary
1/4 teaspoon of black pepper
1 tablespoon of olive oil


Mix together garlic, salt, rosemary, pepper, and olive oil in a bowl. Slather over the pork tenderloin and wrap (see my wrap technique here for no drips!) After it is wrapped, place in the fridge until ready to cook (4-6 hours if possible)

Take tenderloin out of the fridge and cut into 1 inch pieces. Heat up about a tablespoon of olive oil in a large pan and pan fry tenderloin about 3-5 minutes on each side.

Transfer to a serving dish and enjoy stuffing your face!

Now being the "great" blogger I am, I did not take a picture of my tenderloin. Oops?! Could have sworn that I did! Since I can't have a post without pictures, here are some pictures from my Christmas.


  1. Your tablescape looks so pretty-- and that recipe sounds delicious!

  2. I love a good pork tenderloin!! Sounds really delicious!


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