Grilled Brown Sugar Chili Pork Tenderloin

Easy, delicious, flavorful! That perfectly sums up this grilled pork tenderloin. This was Gray's pick for his birthday dinner and it was a great pick! This recipe is adapted from Katie's Cucina.

2 pork tenderloins
2 tbsp chili powder
2 tbsp brown sugar
1 tsp paprika
1/4 tsp cinnamon
2 tbsp olive oil

In a bowl combine the chili powder, brown sugar, paprika and cinnamon. Rub the olive oil over the pork tenderloin then rub the chili powder mixture into the pork tenderloin. Heat grill over medium high heat and grill for 10 minutes on each side or until the pork tenderloin is cooked through. Remove from grill and let rest for 10 minutes before slicing.

Grilled Balsamic Garlic Pork Tenderloin

Pork tenderloin is a favorite around here. Anytime we have it my 2 year old refers to it as steak and devours it. I'm not about to correct her mistake because hello, she's eating it! Ha. This recipe was a great and easy grilled pork tenderloin recipe and the best part was that I had all the ingredients on hand already. Recipe adapted from Tide and Thyme.

2 pork tenderloins
4 tbsp balsamic vinegar
4 tbsp olive oil
3 tsp salt
2 tsp black pepper
8 cloves garlic (minced)

Whisk together the balsamic vinegar, olive oil, salt, pepper and garlic. Pour over the pork tenderloins and let marinate for at least 2 hours but up to 12. Heat your grill to medium high heat then cook the pork tenderloins for 12-14 minutes on each side or until cooked to desired temperature. Remove from heat and let rest for 5 minutes before slicing and serving.

Crock Pot Honey Cajun Pork Tenderloin

This recipe was really quick to put together.  The pork tenderloin had great flavor and was super tender, I thought I might be able to slice it into medallions but it completely fell apart.  This recipe was adapted from The Skinny Fork.

 2 pork tenderloins
1 cup chicken broth
2 tbsp honey
1 tbsp dried oregano
1 tbsp paprika
1 tbsp chili powder
1/2 tbsp salt
1 tsp pepper

In a small bowl combine the oregano, paprika, chili powder, salt and pepper. Rub the pork tenderloin with the seasoning and brown in a skillet on each side. Place the pork tenderloins in the bottom of the crock pot. Whisk together the chicken broth and honey then pour over the pork. Cook on low for 6-8 hours.

Maple Balsamic Pork Tenderloin

Pork tenderloin is always a welcomed site on my kitchen table by my family.  I have made several different recipes over the years and this one sounded intriguing to me. Overall everyone was pleased with how it turned out and I would make it again. This recipe is adapted from The Healthy Foodie.

3 tbsp olive oil
2 pork tenderloins
2 shallots (minced)
2 garlic cloves (minced)
1 tbsp fresh thyme (chopped)
1/2 cup maple syrup
1/4 cup balsamic vinegar
2 tbsp dijon mustard
1 tsp salt
1/2 tsp pepper

In a bowl whisk together the shallots, garlic cloves, thyme, maple syrup, balsamic vinegar, dijon mustard, salt and pepper.  Place the pork tenderloins in a large zip lock back and pour the marinade over them. Let marinate for 6 hours. Heat oven to 375. Heat the oil in a large skillet. Place the pork tenderloin in the oil and let sear for 2 minutes on each side. Transfer to a baking dish and brush with the left over marinade. Cover with foil and bake in the oven for 20 minutes. Remove from oven then remove the foil, pour the remaining marinade over the pork then place back in the oven for 10-15 minutes. Remove and let sit for 5 minutes before slicing. Drizzle the sauce over the pork and serve.

Crock Pot Apple Cider Pulled Pork

Any sort of pulled or shredded meat is pretty much guaranteed to be a hit in my house. This pork would be great by itself or on a bun like I served it. This recipe is adapted from Mostly Homemade Mom.

1 pork butt roast
3 tbsp chili powder
1 tbsp cumin
1 tbsp salt
1 tsp garlic powder
1 tsp pepper
1/2 tsp dried mustard
2 cups apple cider
1 jar bbq sauce

 Mix together the chili powder, cumin, salt, garlic powder, pepper and dried mustard.  Rub the seasonings all over the pork roast. Place in the bottom of the crock pot.  Pour the apple cider over the top. Cook on low for 8-10 hours. Remove the roast from the crock pot and shredded. Pour out the juices and keep 1 1/2 cups reserved. Whisk together the juice and 1 1/2 cup bbq sauce. Place the shredded pork back in the crock pot and mix in the sauce. Let cook for 15 minutes then serve. 

Bacon Brussels Sprout Risotto

Risotto is a big hit in our house.  And brussels sprouts are one of my absolute favorites. I saw the idea for a bacon brussels sprouts risotto on Ari's Menu but then I completely redid it and made it my own.  This might be my favorite risotto recipe now!

 4 slices bacon (diced)
1 1/2 cup brussels sprouts
2 tbsp olive oil
2 cloves garlic
1 cup arborio rice
1/2 cup dry white wine
32oz chicken broth
1/2 cup parmesan cheese

Cut the brussels sprouts so that they are in fine strips, almost shredded.  Place the chicken broth in a pot and bring to a boil then reduce the heat.  In a pan, fry the bacon until crisp then remove from the pan and set to the side. Add the brussels sprouts to the bacon grease and saute until tender. Remove and add to the reserved bacon.  Wipe the pan out then add 2 tablespoons of olive oil and heat over medium low heat.  Saute the garlic for 30 seconds then add the rice and let cook for 2 minutes.  Pour in the white wine and let cook until all of the wine has absorbed into the rice. Add the chicken brown 3/4 a cup at a time and let cook over medium low heat until the broth has absorbed and then repeat until all but 3/4 cup of the broth is left.  Stir in the bacon, brussels sprouts and the last of the broth.  Stir in the parmesan cheese until it has melted then serve.

Roasted Lemon Dill Red Potatoes

Roasted potatoes are always a hit in my house plus they are super easy to make. I made these potatoes along side of Falafel Burgers and they were a great side dish!This recipe is adapted from Rachel Cooks.

1 1/2 lbs baby red potatoes
1 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
2 tsp dried dill
1 tbsp fresh lemon juice

Heat oven to 425. Toss the potatoes with olive oil, salt, pepper and dill. Place the potatoes on baking sheet. Bake for 15 minutes then stir and bake for 15 more or until the potatoes are tender. Remove from oven and toss in lemon juice.

Crock Pot Garlic Brown Sugar Terikyaki Pork

I was personally excited about this recipe, I wasn't sure what my children would think though but they both devoured it! This will be one that I put into our regular rotation for sure. This recipe was adapted from Yellow Bliss Road.

2-3lb pork pork loin
1/2 cup brown sugar
2 tbsp minced garlic
1/2 cup teriyaki sauce

In a bowl whisk together the brown sugar, garlic and teriyaki sauce. Place the pork loin in the bottom of the crock pot then pour the sauce over. Cook on low for 6-7 hours.  Shred and serve over rice or mashed potatoes. 

Sweet and Spicy Pork Tenderloin

I came across this recipe then heavily adapted it for my family.  Sometimes a great recipe just needs a few tweaks to work for you and this was one of those for us.  Ultimately it ended up being a great hit and I know I will make it again!

2 pork tenderloins
4 tbsp olive oil
1/2 tsp pepper
1 tsp cumin
1 tsp chili powder
1 tsp cinnamon
4 tbsp butter
1/2 cup packed brown sugar
2 tsp minced garlic
 1 1/2 tbsp hot sauce

Heat oven to 350.  In a bowl mix together the pepper, cumin, chili powder and cinnamon. Rub the seasonings over the pork tenderloin.  Heat oil in a skillet and brown the pork tenderloins for about 4-5 minutes on each side. Place in a baking dish and bake for 35-45 minutes or until the tenderloin has cooked to the desired temperature. Melt the butter in the bottom of the skillet and scrap up the all the bits leftover in the bottom of the pan. Whisk in the garlic, brown sugar and hot sauce. Continue to cook over low heat while stirring often. Once the pork tenderloin is cooked, slice and serve with sauce.

Pepperoni Pizza Rolls

We were having friends over and I decided to try my hand at making some homemade pizza rolls similar to a local restaurants. I made three different kinds but today I'm going to start with the most traditional of the bunch, good ole pepperoni.

1/2 Thin Crust Pizza Dough recipe
1/2 cup pizza sauce (plus more for dipping)
1 package pepperoni or turkey pepperoni
1 cup mozzarella cheese

Heat oven to 425. Roll the dough out into a thin rectangle. Spread out the sauce then top with the cheese and pepperoni. Roll the dough like you would with cinnamon rolls. Carefully cut into 1 1/2 inch thick pieces. Bake on a greased sheet pan for 15-18 minutes or until the rolls are cooked through. Remove from oven and serve with a side of pizza sauce.

Crock Pot BBQ Sandwiches with Garlic Aioli

School is starting around the country and while we still have a week left, I know that many are trying to find that balance again. I'm not looking forward to it, that's for sure. And my crockpot will be my best friend when the time does come. This recipe is adapted from Stuck on Sweet.

BBQ
1 3-4 lb pork shoulder
1 tbsp salt
1 tbsp pepper
1 tbsp garlic powder
1 bottle sweet BBQ sauce
Rolls

Aioli
3/4 cup mayonnaise
1 tsp minced garlic
1 tbsp white vinegar
1 tbsp chopped chives
dash of pepper

Mix the seasonings together and rub all over the pork. Brush with 1/4 cup of BBQ sauce. Place in the crock pot and cook on low for 8-10 hours. Place the mayonnaise in a bowl then mix in the remaining ingredients and refrigerate all day. Remove the pork from crock pot and shred meat. Place back into the crock pot with the remaining BBQ sauce and let heat for 15 minutes.  Place the BBQ on the buns and top with garlic aioli.

Mojo Pork Tenderloin

There are just somethings that no matter how I fix them I can almost guarantee that my children will eat them. Pork tenderloin is one of those things.  I tried this recipe last week, doubled it and made two pork tenderloins (the recipe is only for one) and there were two pieces left at the end of the night. My oldest is only 8 and my youngest isn't even 2. I don't even want to know what the grocery budget will look like in 8 years. Anyways, this recipe was adapted from The Kitchen Wife.

1 pork tenderloin
1/4 cup olive oil
zest of 1 lemon
juice of 1 lemon
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp chili powder
1 tsp seasoning salt
1/2 tsp salt
1 tsp pepper
1 tbsp brown sugar

Whisk together all of the ingredients. Place the pork tenderloin in a bag and pour the marinade over it.  Place back in the refrigerator and let marinade for 1-24 hours.  Heat oven to 450.  In an oven safe skillet brown the pork tenderloin over high heat for 2-3 minutes on each side. Place in the oven and cook for 15 minutes or until the pork tenderloin is cooked through. Remove from the oven and let rest for 5 minutes before slicing.

Butter Crusted Potatoes

This was a fun way to fancy up potatoes a little bit. It was super easy and they turned out so tender and delicious. This recipe is from Tastes of Lizzy T's.

6-8 red potatoes
6 tbsp butter (melted)
1 cup crushed butter crackers

Heat oven to 425. Grease a baking sheet. Wash and cut the red potatoes in half. Dip in the melted butter then roll in the cracker crumbs. Place the potatoes cut side down on the baking sheet. Cook for 30-40 minutes or until the potatoes are tender.

Bacon Mushroom Leek Risotto

I love risotto. Gray loves risotto. And you know who else loves risotto, my kids! Well to be fair my oldest will eat it but it's probably not his favorite, my 18 month old LOVES it though. Every time I make it she goes to town eating it.  This risotto recipe did not disappoint. Recipe adapted from Iowa Girl Eats. 

5 cups chicken broth
5 slices of bacon (chopped)
2 large leeks (white and light green, sliced and chopped)
1 1/2 cups sliced mushrooms
1 shallot (minced)
2 garlic cloves
1/4 cup dry white wine
1/4 cup parmesan cheese
1 cup arborio rice
dash of dried thyme
salt and pepper

Pour chicken broth into a sauce pan and bring to a boil. Reduced heat to a simmer. In a large skillet saute the bacon until crisp. Remove the bacon and drain on a paper towel.  Leave 2 tablespoons of grease in the skillet. Saute the leeks, mushrooms and shallot. Turn up the heat and season with salt and pepper. Continue to saute until the vegetables are tender and browning. Stir in the garlic for 1 minute. Add the rice then stir to coat it and let it cook for another minute. Turn the heat down to medium and pour in the white wine. Stir until the wine has absorbed into the rice.  Add a ladle of chicken broth and stir until is absorbed, continue one ladle at a time with the chicken broth until it is all absorbed into the rice. Remove from heat and stir in the parmesan cheese, thyme and bacon.

Crock Pot Sweet and Tangy Pulled Pork

My kids love any kind of meat if it's shredded. They will eat other things too but chicken, beef, pork, they go for it all if it's this style.  When I was looking for a recipe for the Boston Butt I had in the freezer I knew I wanted to try this one.  Everyone was a fan and the meat fell right off of the bone.  This recipe is adapted from Chef In Training.

1 Boston Butt
Kosher Salt
1 18oz jar Apricot Perserves
1 small Onion (diced)
2 tbsp Soy Sauce
2 tbsp Brown Sugar
1 tsp Garlic Salt
2 tbsp Dijon Mustard
Buns

Rub the pork all over with kosher salt. Place the meat in the bottom of the crock pot.  In a medium bowl whisk together the apricot preserves, diced onion, soy sauce, brown sugar, dijon mustard and garlic salt.  Pour the apricot mixture evenly over the pork. Cover and cook on low for 8-10 hours.  Remove the meat from the crock pot and shred while removing the fat and bone.  Place back in the slow cooker with the sauce for 15-30 minutes. Remove and serve on buns.

Creamy BLT Gnocchi

This recipe made for a wonderful and filling dinner! I slightly adapted it from Life as a Strawberry.

1 lb. gnocchi
3 tbsp butter
1/2 tsp minced garlic
3 tbsp. flour
1 1/2 cups milk
1 cup parmesan cheese
1 large tomato (diced)
1 cup arugula (chopped)
8 strips cooked and crumbled bacon

Boil the gnocchi according to the directions.  Melt the butter in pan over medium high heat add the garlic and stir for 30 seconds then whisk in the flour.  Slowly whisk in the milk and bring to a simmer stirring constantly, remove from heat when the mixture begins to thicken up. Stir in the parmesan cheese until melted. Add the gnocchi, arugula, bacon and tomato once the arugula has wilted then serve.

Slow Cooker San Fransico Chops

These slow cooker pork chops were so simple to throw together and made a delicious easy dinner.  They were so tender and had fantastic flavor! Our whole family loved them. This recipe is adapted from Mel's Kitchen Cafe.

2 tbsp olive oil
4 pork chops,
Salt
Pepper
2 cloves garlic (minced)
1/4 cup soy sauce
1/4 cup chicken broth
2 tbsp packed light brown sugar
1/4 tsp red pepper flakes
1 tbsp flour

In a skillet heat the olive oil. Season the pork chops with salt and pepper then brown them on either side then place in the bottom of the slow cooker.  Add the garlic to the skillet then stir in the soy sauce and chicken broth then add the brown sugar and stir until it is dissolved. Whisk in the red pepper flakes then pour over the pork chops.  Cook on low for 6 to 8 hours. Remove the pork chops and whisk the flour into the sauce until it has thickened up. Top the pork chops with the thickened sauce and serve. 

Loaded Baked Potato Breakfast Skillet

This was so so yummy! I made 7Up Biscuits to go with it and it was the perfect meal! This recipe was adapted from Will Cook For Smiles.

2 medium baking potatoes (peeled and diced)
5 strips of bacon
2 tbsp chopped green onion
3/4 cup shredded cheddar cheese
4 eggs
1/2 cup milk
1 tbsp sour cream
salt and pepper

 Heat oven to 350. Chop bacon and saute in the skillet. Remove bacon and set to the side. Saute potatoes in the bacon grease. Cook until they are browned and fork tender. Place the potatoes in a pie plate or leave in skillet if it is oven safe. Top with sauteed bacon, green onion and 1/2 cup cheese. Season with salt and pepper. In a bowl whisk together eggs, milk and sour cream. Pour over the potato mixture and bake for 15 minutes. Remove from oven and top with remaining cheese then return to the oven for 3 to 5 additional minutes. Remove and let cool for 10 minutes before serving.

Honey Orange Glazed Pork Tenderloin

It's been a while since we've had pork tenderloin.  I came across this recipe recently and it sounded delicious so I decided I just had to make it.  Slightly adapted from The Way To His Heart.

1 pork tenderloin
1/3 cup orange marmalade
3 tbsp apple cider vinegar
3 tbsp soy sauce
3 garlic cloves (minced)
2 tsp honey
3 tbsp canola oil
 salt and pepper

Heat oven to 350. In a mixing bowl whisk together the orange marmalade, apple cider vinegar, soy sauce, garlic and honey.  Season the pork tenderloin with salt and pepper. In a skillet heat the oil over medium high heat and brown the pork tenderloin for 3 to 4 minutes on each side. Remove from skillet and place in baking dish.  Brush with the marmalade mixture and bake for 10 to 12 minutes.  Flip the pork tenderloin and pour over the remaining marmalade mixture.  Cook for an additional 10 to 12 minutes. Remove from oven and let rest for 10 minutes before slicing. 

Cowboy Hash Brown Skillet

I was really excited to make this hash brown skillet, it was the first time I have ever made anything like this.  Gray and I both loved it but it made WAY too much for just the two of us, because you know our little guy would never touch this. Ha.  It was great though and even better with some homemade biscuits!  This recipe is from The Country Cook.

1 lb bacon (chopped)
1 small onion (chopped)
1 (20 oz) bag shredded hash browns (thawed)
6-8 eggs
salt and pepper to taste

In a large nonstick skillet fry the bacon, once some of the grease has started to develop add the onion and saute until the bacon is cooked through. Drain all about 1/4 cup of bacon grease.  Season with salt and pepper. Stir in the hash browns and cook uncovered for 8 to 10 minutes.  When the hash browns begin to brown flip and continue to cook. Make an indention for each egg. Break an egg into each hole. Cover, turn down heat and cook for 10 minutes or until the eggs are done.  Remove the lid and sprinkle with cheese. Cover and let the cheese melt then remove from heat and serve.