Fancy Pork Tenderloin Made Easy

 

Do you ever have those moments when you're reading "Real Simple", or your walking through a gourmet shoppe, and you look at the food, and you're like, "*sigh*, wouldn't it be great to have the time to make that?" (Please tell me that I'm not alone in my foodsanity.)

 

If so, this is the fancy dinner for you.  It takes five-minutes of prep, 40-60 minutes in the oven, and then it's time for dinner!

 

Cara's Fancy Pork Tenderloin

 

 

You'll need:

• 1-2 lbs of pork tenderloin
• 1 foot of butcher's twine
• 4-5 slices of bacon/pancetta
• 2 sprigs of rosemary
• Salt and pepper

 

Instructions:

• Preheat your oven to 425-degrees farenheit.
• Sprinkle salt and pepper all over the pork tenderloin.
• Wrap the bacon/pancetta slices around, or over the top of the tenderloin.
• Place the rosemary on top of the bacon/pancetta wrapped tenderloin.
• Hold the rosemary/pancetta-bacon in place with one hand.  Wrap the tenderloin in twine so that the bacon-pancetta/rosemary stays in place.
• Fill a baking pan with 1inch of water.
• Place in the oven in a medium rack (it will dry out on the top rack).
• Lower the heat to 375-degrees farenheit.
• Cook for 40-60 minutes depending on weight.
• **If you feel that your bacon/pancetta hasn't gotten crispy enough for your liking, heat a skillet to medium-high heat.  Place the tenderloin on the skillet, bacon/pancetta side down, and allow it to crisp up for 2 minutes.
• Feel free to add some mixed veggies (potatoes, sweet potatoes, carrots, onions) to the bottom of the pan to cook with the tenderloin.  Yum!
 

Enjoy!

Fall Crock Pot Brisket

 

 

Brisket is hands down one of my favorite foods.  There's something so homey about a well made brisket.  Maybe it's because it reminds me of cooler weather and happy holidays with our friends Ellyn and Leon and their family.  Isn't that what comfort food is all about- food that warms us, satiates us, and reminds us of happy times with people that we love?

 

 

This is not a difficult meal to make.  In fact, it's kind of perfect in it's simplicity since you just toss all the ingredients in the crock pot, and leave it alone until the brisket is falling apart and your house is filled with the savory, hearty flavors of carrots, onions, herbs, and beef at its finest.  Laela had a great time helping "shake shake shake" the spices in, as well as tossing in the veggies.

 

Fall Crock Pot Brisket

 

Ingredients:

• 2 lb Brisket
• 1 Medium onion, diced
• 3 Large carrots, chopped
• 2 stalks celery, chopped
• 1 Stalk thyme (leaves only)
• 1 Stalk rosemary, chopped (leaves only)
• 4 Leaves of sage, chopped
• Salt and Pepper
• 2 Cups beef broth
• 2 Tb Worcestershire sauce
• 2 tsp Balsamic vinegar
• 4 garlic cloves, finely chopped
• 3 Potatoes, chopped or cubed (optional)
• 1 Tb Corn starch

Instructions:

 

For the Brisket:

• Place the brisket, onion, garlic, worcestershire, balsamic vinegar, carrots, celery, thyme, rosemary, sage, potatoes, and broth in the crock pot.
• Cook on the lowest setting (but not on warm) for 6-10 hours, or until the brisket is falling apart when you place a fork in it (brisket will "string" and "pull" apart.)
• Serve as is, or with gravy.

For the gravy:

• Take 1 cup of the drippings/broth from the crock pot and place it in a medium saucepan on medium-high heat.
• In small ramekin or cup, whisk together 1 tsp corn starch and 2 tsp water.
• Whisk in the corn starch mixture with the broth/drippings.
• Taste for seasoning.  Add salt and pepper as necessary.
• For a gravy with more herb flavoring, whisk in a few chopped leaves of rosemary, thyme, and sage.
• Whisk until thickened.
• Serve!