Perfect Pork Tenderloin

This is definitely something I’m putting in our dinner rotation. It’s so incredibly easy and so moist. I just buy the tenderloins from Costco and they do great. So moist, juicy and flavorful. I definitely recommend it. 

1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard (I used 2 t Dijon mustard)
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin

Combine all marinade ingredients in a bowl. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours or overnight in the fridge.
 
Preheat oven to 350 degrees. In a hot skillet over high heat, sear each side of tenderloin for 2-3 minutes until good, golden color is reached. Place in a baking dish lined with tin foil. Dump majority of the marinade over top of the tenderloin then put in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.

*From Chef Mommy

Pizza Casserole

Well, this immediately became our new family favorite. It is DELICIOUS!! And it’s so easy to just throw together at the last minute, which I love. It also can feed an entire army, which was OK because we just ate it for leftovers day after day after day…DELICIOUS. 

1 can Pillsbury uncut crescent roll dough (Top crust)
1 can Pillsbury pizza dough (bottom crust)
Pizza sauce
Basil pesto in olive oil (homemade or store bought)
Pepperoni
Jimmy Dean Sausage
diced onions
sliced mushrooms
diced green peppers
Shredded pizza cheese - blended Italian cheeses
Italian seasoning
Parmesan cheese

Preheat oven to 350 degrees. Spray clear 9 x 13 casserole dish with cooking spray. Set aside.

In a small skillet, saute mushrooms, onions and green peppers until they begin to soften.
While the veggies saute, line the casserole with the pizza crust. Brush on a layer of basil pesto. followed by a layer of pizza sauce. Sprinkle on some Parmesan cheese and Italian seasoning.
Add a layer of pepperoni, then sausage crumbles, sauteed veggies, and shredded Italian cheeses. Repeat the layers.

Add the top crust of uncut crescent dough. Stretch it out carefully to cover the casserole. Add a little sauce to the top and another light layer of pepperoni, mozzarella and Parmesan cheese.

Bake for 20-30 minutes, I used a glass casserole dish so I could visually check the bottom crust for doneness. If the top starts to over brown, place a piece of aluminum foil over the top until it finishes cooking.  Let stand for a few minutes and then slice and serve.

*From The Shady Porch

Toasted Sesame Salmon

I’ve been craving a lot of fish lately, mainly Asia salmon. Weird, right? I had that craving almost every other day while I was pregnant and never had the energy to make it or pay for it at a restaurant. I found this recipe and knew it was going to be perfect. All the ingredients just go together, you know? And it comes out PERFECT every single time. I even buy the frozen salmon filets from Costco (SHHH, don’t tell anyone:)) so I don’t feel guilty about eating 5 times a week cause it won’t break the bank. Ha! I LOVE THIS FISH!!

1 1/2 pounds raw salmon (I use about 3-4 filets)
1/4 cup olive oil
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons brown sugar
2 tablespoon soy sauce
2 garlic cloves, grated
1 tablespoons freshly grated ginger (I use about 1/2t ground ginger)
1-2 tablespoons toasted sesame seeds
4 green onions, sliced

In a large bowl or baking dish, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar and whisk well until combined. Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes.

Preheat your outside grill, indoor grill pan, or George Foreman (this is what I use.) Remove salmon with kitchen tongs and place directly on the pan. Cook for 5-10 minutes (George Foreman obviously will cook super fast), depending on the salmon’s thickness, until opaque and easily flakable with a fork. Flip the salmon halfway through cooking. Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below.

Sesame Honey Glaze
1/4 cup honey
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
1/2 teaspoon freshly grated ginger (I use a dash of ground ginger)
1/2 teaspoons toasted sesame seeds

Combine all ingredients in a bowl and whisk until smooth. Pour over salmon. ENJOY!!

*From howsweeteats.com