Pork tenderloin coated in spiced flour (pepper, cayenne, salt, garlic, onion, generic italian seasoning, sugar), seared in a hot pan, then baked at 375 for 45 minutes (turning every 15 minutes) with some water in the pan to keep it moist. Allowed to rest for 10 minutes, resulting in a very juicy medium to medium-well done loin.
Rice pilaf from a box. :)
Some white mushrooms, onion, and zucchini cooked slowly in butter and the brown bits from searing the pork. Spiced with a bit o' salt, pepper, fresh garlic, and a dash of sugar.
4 comments:
Tasty, easy dinner. Pork loin (not tenderloin most of the time) became a go to dinner for me last fall. It was always a fine meal.
And honestly? I still love boxed pilaf. Making nice rice dishes on my own, on top of preparing a good main dish, is frustrating most nights.
Melissa - I'm generally at a bit of a loss with regular pork loin. I always remember the time I spent two hours slow-cooking it on the grill. Nothing else I can do with it could ever compare to that meal. :)
I'm all about boxed rice. I mean, that shit takes forever to cook anyway, so if I have to put additional work into it I would just end up making mashed potatoes. :)
YUM-YUM!! That's my kind of dinner.
Me too Daly! Easy, fairly quick, and hella tasty. :)
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