BBQ Pork Tenderloin with Broccoli, Peppers and Corn

On to week four at the university! Today marks my 21st day of work with no break; when I returned home on this beautiful fall Sunday, I wanted something classic and comforting. Pork tenderloin is a meat that can be dressed up in all kinds of flavorful ways; paired with buttery corn, roasted broccoli and spicy green peppers, I have a meal that is hitting the spot perfectly and refreshing my body and mind. In less than 30 minutes, I had my meal on my plate and ready to be enjoyed. It's a perfect autumn meal; enjoy!

Ingredients:

1/2 cup corn

1/2 head broccoli, cut into florets

1 green pepper, cut into strips

2 5 ounce portions of pork tenderloin

2 teaspoons BBQ spice blend

1 teaspoon sugar

2 tablespoon apple cider vinegar

2 tablespoon oil

1 garlic clove, minced

1 tablespoon butter

salt and pepper

Method:

Preheat the oven to 450 degrees F. Pat the pork dry and rub lightly with oil. Season with salt and pepper. Place on a baking sheet and roast in the oven for 6-7 minutes.

Meanwhile, mix together the BBQ spice, sugar, ACV, olive oil and garlic. Taste and adjust seasoning with salt and pepper. Flip the pork over and brush on the spice mixture. Add the broccoli and green peppers to the baking tray with olive oil, salt and pepper. Drizzle any remaining spice mix over the green peppers. Return to the oven and roast another 8 minutes.

While the pork and veggies cook, add the butter to a medium skillet over medium heat. Once melted, add the corn. Season with salt and pepper and cook until lightly golden brown in places.

Serve pork, broccoli, peppers and corn on a plate. Add a piece of bread and butter for extra classic comfort. Enjoy with your favorite beverage; bon apetit!

Comments

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar. My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together. I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 ...

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients: 3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl. Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garl...

Deluxe BLT- with avocado, Emmental cheese, and asiago bread

I don't normally feature sandwiches on this blog, but I simply cannot ignore this one. It's too good! The method is dead simple, but perhaps I can include a tip or two you may not have thought of to elevate your BLT to the next level! Ingredients: Bacon, best quality but thinly sliced Tomatoes (ideally fresh from your garden) Romaine lettuce Mayo Emmental cheese Asiago bread salt, pepper, butter Method: In a large sheet pan with a wire rack, lay your bacon out. In a preheated 400 degree F oven, bake for 15 minutes or until the bacon is crispy. Slice your tomatoes and salt and pepper them. The salt is non-negotiable despite the saltiness from the bacon- the salt brings the flavor out of the tomato. Do not skip! Slice avocados. Rip lettuce to desired sizes for bread. Freshly slice bread and butter one side. In a large pan over medium high head, toast the buttered side of each bread slice. Lay a slice of Emmental cheese on one of the bread slices, and allow to melt. Time to con...

Watership Down Kitchen

Search This Blog