I really loved the Garlic Rice I recently made so I decided to make it again but this time added a little pizazz to it by adding sautéed onion, sun dried tomatoes, toasted pine nuts, and fresh parsley. It turned out delicious. I loved the flavors and textures the different ingredients gave to this dish. It was a big hit with my husband and I but both of our kids  said they like plain rice better – you can’t win them all!  This rice paired nicely with the chicken thighs and broccoli I served for dinner.

To toast your pine nuts, heat the same pot you will cook your rice in over medium-low heat. Add the pine nuts to the DRY pot (you don’t need oil) and cook, stirring often, until golden brown, about 3-4 minutes. Remove from the pot and set aside.

Heat the half of the olive oil in a pot over medium heat. Add the diced onion and cook, stirring frequently, for 3-4 minutes or until tender; add the sun-dried tomatoes and crushed red pepper flakes, then cook, stirring often, for 2 minutes. Pour into a small dish and set aside. Add the remaining olive oil to the pot then add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium low. Cover with a lid and let it cook for 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Add the onion and tomatoes along with the toasted pine nuts and chopped parsley then season with sea salt and white pepper, to taste; stir until well combined and serve. Enjoy.

Print
Save

Garlic Rice with Sautéed Onions, Sun-Dried Tomatoes, and Toasted Pine Nuts

Yield: 4

Prep Time: 10 min.

Cook Time: 35 min.

Ingredients:

2-3 tbsp pine nuts
1 tbsp olive oil, divided
1/2 sweet yellow onion, diced
1/4 cup of sun-dried tomatoes, chopped
Pinch of crushed red pepper flakes
4-5 cloves of garlic, minced
3/4 cup basmati rice
1 1/2 cups of chicken broth
2 tbsp fresh parsley
Sea salt and freshly cracked pepper, to taste

Directions:

To toast your pine nuts, heat the same pot you will cook your rice in over medium-low heat. Add the pine nuts to the DRY pot (you don't need oil) and cook, stirring often, until golden brown, about 3-4 minutes. Remove from the pot and set aside.

Heat the half of the olive oil in a pot over medium heat. Add the diced onion and cook, stirring frequently, for 3-4 minutes or until tender; add the sun-dried tomatoes and crushed red pepper flakes, then cook, stirring often, for 2 minutes. Pour into a small dish and set aside. Add the remaining olive oil to the pot then add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn't stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium low. Cover with a lid and let it cook for 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Add the onion and tomatoes along with the toasted pine nuts and chopped parsley then season with sea salt and white pepper, to taste; stir until well combined and serve. Enjoy.

Recipe and photos by For the Love of Cooking.net

I had a couple of ripe bananas to use up so I decided to make a recipe for banana cake I found on MyRecipes. I loved that it used no butter or oil and that it was quick and easy to prepare. I decided to throw in some extra candied pecans that I had leftover. It smelled amazing while it baked and looked amazing when it came out of the oven. I let it cool before sprinkling the top with powdered sugar. Needless to say, my kids were thrilled to come home from school to this cake. It was moist, tender, and super flavorful and both of my kids loved it.

Preheat the oven to 350 degrees. Coat a 9 inch square baking pan with cooking spray.

Beat the eggs, sugar, sour cream, mashed bananas, and vanilla together with a mixer until creamy. In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until mixed well. Slowly stir flour mixture along with the chopped candied pecans into the banana mixture until well combined. Scrape batter into the prepared baking pan.

Place into the oven and bake for 35-40 minutes, or until the top springs back when gently pressed and a skewer inserted into the center comes out with moist crumbs attached. Remove from the oven and let cool. Dust with powdered sugar before cutting into squares and serving. Enjoy.

Print
Save

Banana and Candy Pecan Cake

Ingredients:

2 large eggs
1 cup sugar
1 cup sour cream
2 large bananas, mashed
1 tsp vanilla extract
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/2 cup of candied pecans, chopped
Powdered sugar

Directions:

Preheat the oven to 350 degrees. Coat a 9 inch square baking pan with cooking spray.

Beat the eggs, sugar, sour cream, mashed bananas, and vanilla together with a mixer until creamy. In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until mixed well. Slowly stir flour mixture along with the chopped candied pecans into the banana mixture until well combined. Scrape batter into the prepared baking pan.

Place into the oven and bake for 35-40 minutes, or until the top springs back when gently pressed and a skewer inserted into the center comes out with moist crumbs attached. Remove from the oven and let cool. Dust with powdered sugar before cutting into squares and serving. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by MyRecipes

If you read my blog you know that I love Mexican food and eggs (runny yolks are my favorite). I gathered a few ingredients that I had leftover from taco night recently and made myself a breakfast taco. Guess what? I LOVED IT! Seriously, I loved it so much I made one for lunch the following day too. It’s amazing how just a few ingredients make such a flavorful and delicious dish.

Combine the diced avocado, tomatoes, jalapeno, and cilantro together in a bowl. Season with sea salt and freshly cracked pepper, to taste. Set aside.

Heat a small skillet that is coated with cooking spray over medium heat. Crack the egg into the pan and season with salt and pepper. Once the white of the egg is no longer transparent, add the water to the pan and cover with a lid. Cook for about 1 minute or until the yolk is clouded over. Do not overcook or the yolk will be hard.

While the egg is cooking, heat another small skillet over medium heat. Cook the corn tortilla on both sides for a minute, or until warm and pliable. Spread the avocado salsa over the warm tortilla then place the steamed egg on top. Sprinkle with cotija cheese and extra cilantro. Serve immediately. Enjoy!

Print
Save

Breakfast Taco with Avocado Salsa and Steamed Egg

Yield: 1

Prep Time: 5 min.

Cook Time: 5 min.

Total Time: 10 min.

Ingredients:

1/2 avocado, diced
3 cherry tomatoes, diced
2 tsp jalapeno, finely diced
1 tbsp fresh cilantro, chopped, divided (save half for the garnish)
Sea salt and freshly cracked pepper, to taste
1 egg
1 tbsp water
1 corn tortilla
1 tbsp cotija cheese, crumbled

Directions:

Combine the diced avocado, tomatoes, jalapeno, and cilantro together in a bowl. Season with sea salt and freshly cracked pepper, to taste. Set aside.

Heat a small skillet that is coated with cooking spray over medium heat. Crack the egg into the pan and season with salt and pepper. Once the white of the egg is no longer transparent, add the water to the pan and cover with a lid. Cook for about 1 minute or until the yolk is clouded over. Do not overcook or the yolk will be hard.

While the egg is cooking, heat another small skillet over medium heat. Cook the corn tortilla on both sides for a minute, or until warm and pliable. Spread the avocado salsa over the warm tortilla then place the steamed egg on top. Sprinkle with cotija cheese and extra cilantro. Serve immediately. Enjoy!

Recipe and photos by For the Love of Cooking.net

We had friends over for dinner and I wanted to make a light and tasty dessert with what I had on hand. I decided to toss together some strawberries, raspberries  and blueberries with some warm lemon curd and coconut. I baked the mixture then served it warm with homemade whipped cream. This dessert was wonderful – light, tart, sweet, and creamy. It was great on it’s own or it would be wonderful over pound cake too. It was a big hit with all of us, especially my daughter, who LOVED it!

Preheat the oven to 350 degrees. Coat a baking dish with cooking spray (I used coconut oil spray).

Toss the sliced strawberries together with the blueberries, and raspberries into a large bowl. Heat the lemon curd in the microwave for about 30 seconds. Drizzle on the berries then toss to coat them evenly. Pour into the prepared baking dish then sprinkle with coconut.

Place into the oven and bake for 15 minutes. Remove from the oven and let it cool.

While the berries are baking, pour the heavy cream into a bowl along with the powdered sugar and vanilla. Using a beater, mix on high until the whipping cream is thick and fluffy.

Spoon the berries into small bowls then  top with whipped cream. Serve immediately. Enjoy.

Print
Save

Baked Berries with Lemon Curd and Coconut Topped with Homemade Whipped Cream

Yield: 6

Prep Time: 10 min.

Cook Time: 15 min.

Total Time: 25 min.

Ingredients:

2 cups of strawberries, sliced
1 cup of blueberries
1 cup of raspberries
1/4 cup of lemon curd, heated
2-3 tbsp sweetened coconut
Half a pint of heavy cream
2-3 tbsp powdered sugar
1/2 tsp vanilla extract

Directions:

Preheat the oven to 350 degrees. Coat a baking dish with cooking spray (I used coconut oil spray).

Toss the sliced strawberries together with the blueberries, and raspberries into a large bowl. Heat the lemon curd in the microwave for about 30 seconds. Drizzle on the berries then toss to coat them evenly. Pour into the prepared baking dish then sprinkle with coconut.

Place into the oven and bake for 15 minutes. Remove from the oven and let it cool.

While the berries are baking, pour the heavy cream into a bowl along with the powdered sugar and vanilla. Using a beater, mix on high until the whipping cream is thick and fluffy.

Spoon the berries into small bowls then top with whipped cream. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

I wanted a light and refreshing salad to serve with the Maple-Mustard Vinaigrette I made. I decided to combine mixed greens with romaine lettuce, tart apples and dried cherries, carrot slices, sweet and salty candied pecans, and Parmesan cheese. The flavors of the salad mixed extremely well with the vinaigrette and I really loved it’s combination of flavors and textures. It was a big hit with all of us, adults and children, and it disappeared quickly.

Prepare the Maple-Mustard Vinaigrette; set aside.

Combine the mixed greens together with the romaine lettuce in a large serving bowl. Add the chopped apples, dried cherries, carrot, candied pecans, and Parmesan cheese. Drizzle the salad with the maple-mustard vinaigrette then toss to coat evenly. Serve immediately. Enjoy.

Print
Save

Mixed Greens Salad with Apples, Carrots, Candy Pecans, and Parmesan topped with Maple-Mustard Vinaigrette

Yield: 6

Prep Time: 10 min.

Ingredients:

4 cups of mixed greens
2 cups of romaine lettuce, chopped
1 apple, diced
1 tbsp dried cherries
1 carrot, julienned
Small handful of candied pecans
Shaved Parmesan, to taste
Maple-Mustard Vinaigrette (see recipe link above)

Directions:

Prepare the Maple-Mustard Vinaigrette; set aside (see recipe link up above).

Combine the mixed greens together with the romaine lettuce in a large serving bowl. Add the chopped apples, dried cherries, carrot, candied pecans, and Parmesan cheese. Drizzle the salad with the maple-mustard vinaigrette then toss to coat evenly. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

We had friends bringing us fresh razor clams and trout they freshly caught on Sunday. We made a huge clam & trout feast along with a beautiful salad topped with this maple-mustard vinaigrette and fresh bread. I really loved how sweet and tangy this vinaigrette was. It paired great with the salad I served and was a big hit with everyone.

Whisk together the canola oil, olive oil, maple syrup, apple cider vinegar, Dijon mustard, minced garlic, sea salt and freshly cracked pepper, to taste, until well combined. Taste and re-season if needed. Set aside for at least 30 minutes for flavors to mingle. Whisk well before drizzling on top of your salad. Enjoy.

Print
Save

Maple-Mustard Vinaigrette

Ingredients:

3 tbsp canola oil
1 tbsp olive oil
2 tbsp real maple syrup
3 tsp apple cider vinegar
1 1/2 tsp Dijon mustard
1 clove of garlic, minced
Se salt and freshly ground pepper, to taste

Directions:

Whisk together the canola oil, olive oil, maple syrup, apple cider vinegar, Dijon mustard, minced garlic, sea salt and freshly cracked pepper, to taste, until well combined. Taste and re-season if needed. Set aside for at least 30 minutes for flavors to mingle. Whisk well before drizzling on top of your salad. Enjoy.

Recipe and photos by For the Love of Cooking.net

We had friends over for dinner and I wanted to make a hearty and healthy dish. I decided to make a lasagna using some ground chicken and basil sausage (that I get from my local grocery meat department), fresh kale sautéed with tons of garlic, and slightly caramelized onion. It was fairly simple to make and was a big hit with the adults (although my husband admitted he didn’t care for the kale). One of the kids had seconds but the rest thought it was just okay. My girlfriend, her husband,  and I all thought it was excellent and really loved the flavor and texture the kale added to this lasagna. I loved the fact that this lasagna was filling and tasty but also fairly healthy too.

Heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring often, for 20-30  minutes, or until tender and golden brown.

Meanwhile, in another skillet over medium heat, cook chicken and basil sausage making sure to break it up into crumbles. Add the crushed fennel seeds and crushed red pepper flakes and mix until well combined. Once the meat is brown remove from heat; set aside.

Heat a little more olive oil in the same skillet then add the kale along with 2-3 tablespoons of water. Cook, stirring often, until it starts to wilt, about 3-4 minutes. Add the minced garlic then season with sea salt and freshly cracked pepper, to taste; cook, stirring constantly, for 1 minute. Remove from heat.Combine the caramelized onion, garlicky kale, and chicken sausage together in a bowl; stir until well combined. Set aside.

In a large bowl, add ricotta, egg, 1/2 cup of mozzarella cheese, Asiago cheese, fresh chopped basil, nutmeg, sea salt, and freshly cracked pepper, to taste. Combine until mixed thoroughly.

Preheat the oven to 350 degrees. Coat a 9 x 13 inch baking pan cooking spray then layer with just enough marinara sauce to cover the bottom of the pan. Cover the marinara with lasagna noodles covering the entire bottom of the pan with them. Spread half of the ricotta mixture on top of the noodles, then spoon half  of the chicken/kale/onion mixture on top; spoon some sauce on top of the meat mixture.

Add more noodles to cover the meat mixture then top with the remaining ricotta mixture followed by the last of the meat mixture. Finish with a layer of noodles and remaining sauce. Sprinkle with mozzarella cheese and sprinkle the top with dried basil, to taste.

Bake covered in oven for 50 minutes. Uncover and bake for 10 minutes. Let the lasagna cool for 10 minutes before slicing and serving. Enjoy.

Print
Save

Chicken Basil Sausage, Garlicky Kale, and Caramelized Onion Lasagna

Ingredients:

1 tbsp olive oil, more if needed
2 sweet yellow onions, sliced thickly
1 pound of chicken basil sausage (without casing) or whatever chicken sausage you'd prefer
1 tsp fennel seeds, ground with mortar & pestle
1 pinch of red pepper flakes
Sea salt and freshly cracked pepper, to taste
1 bunch of fresh kale, chopped
5 cloves garlic, minced
1 (15 ounce) container ricotta cheese
1 egg
2 tbsp fresh basil, chopped
1/2 cup of Asiago cheese
Dash of nutmeg
12 no cook lasagna noodles
2 cups mozzarella cheese, shredded (divided)
4 cups of marinara sauce, (homemade or store bought), more if desired
Dried basil, to taste

Directions:

Heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring often, for 20-30 minutes, or until tender and golden brown.

Meanwhile, in another skillet over medium heat, cook chicken and basil sausage making sure to break it up into crumbles. Add the crushed fennel seeds and crushed red pepper flakes and mix until well combined. Once the meat is brown remove from heat; set aside.

Heat a little more olive oil in the same skillet then add the kale along with 2-3 tablespoons of water. Cook, stirring often, until it starts to wilt, about 3-4 minutes. Add the minced garlic then season with sea salt and freshly cracked pepper, to taste; cook, stirring constantly, for 1 minute. Remove from heat.Combine the caramelized onion, garlicky kale, and chicken sausage together in a bowl; stir until well combined. Set aside.

In a large bowl, add ricotta, egg, 1/2 cup of mozzarella cheese, Asiago cheese, fresh chopped basil, nutmeg, sea salt, and freshly cracked pepper, to taste. Combine until mixed thoroughly.

Preheat the oven to 350 degrees. Coat a 9 x 13 inch baking pan cooking spray then layer with just enough marinara sauce to cover the bottom of the pan. Cover the marinara with lasagna noodles covering the entire bottom of the pan with them. Spread half of the ricotta mixture on top of the noodles, then spoon half of the chicken/kale/onion mixture on top; spoon some sauce on top of the meat mixture. Add more noodles to cover the meat mixture then top with the remaining ricotta mixture followed by the last of the meat mixture. Finish with a layer of noodles and remaining sauce. Sprinkle with mozzarella cheese and sprinkle the top with dried basil, to taste.

Bake covered in oven for 50 minutes. Uncover and bake for 10 minutes. Let the lasagna cool for 10 minutes before slicing and serving. Enjoy.

Recipe and photos by For the Love of Cooking.net

I wanted to make a quick and simple dinner using ingredients that I had on hand. I looked through the fridge and found chicken breasts, broccoli, onion, Parmesan cheese, and fresh basil. I grabbed some grape tomatoes and garlic along with some whole grain fusilli and chicken broth. It was healthy, flavorful, and delicious. My kids thought it was a bit spicy because of the crushed red pepper flakes but ate it anyway. My husband and I both thought it was tasty.

Season both sides of the chicken breasts with sea salt, freshly cracked pepper, and garlic powder, to taste. Heat 1/2 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts to the hot skillet and cook for 5-6 minutes before flipping and cooking the other side for another 5-6 minutes, or until the chicken breasts are cooked through. Remove from the skillet and set on a cutting board loosely covered by a tin foil tent.

Prepare the rotini in salted water per instructions. Drain.

While the pasta is cooking, add the remaining 1/2 tablespoon of olive oil to the same skillet you cooked the chicken in then add the onion and crushed red pepper flakes. Cook, stirring often, for 2-3 minutes. Add the minced garlic and grape tomatoes then cook, stirring constantly  for 1 minute. Add the chicken broth and cook for 3 minutes. Add the broccoli and cook for 3-4 minutes or until the broccoli is just tender. Dice the chicken and add it and their juices back to the pan. Add the cooked & drained rotini pasta, Parmesan cheese, and fresh basil then mix until combined. Season with sea salt and freshly cracked pepper, to taste. Pour into a serving bowl with a little more Parmesan cheese sprinkled on top, if desired. Serve immediately. Enjoy.

Print
Save

Rotini Pasta with Chicken, Broccoli, Tomatoes, Parmesan, and Fresh Basil

Yield: 4

Total Time: 25 min.

Ingredients:

1 tbsp olive oil, (divided)
2 boneless skinless chicken breasts, trimmed of any fat
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
7 oz whole grain rotini pasta, cooked per instructions
1/2 sweet yellow onion, chopped
Dash of crushed red pepper flakes (more if desired)
4-5 small cloves of garlic, minced
1 cup of grape tomatoes
1 1/2 cups of chicken broth
1 1/2 cups of broccoli florets
1/4 cup of Parmesan cheese, finely grated (more if desired)
2 tbsp fresh basil, chopped

Directions:

Season both sides of the chicken breasts with sea salt, freshly cracked pepper, and garlic powder, to taste. Heat 1/2 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts to the hot skillet and cook for 5-6 minutes before flipping and cooking the other side for another 5-6 minutes, or until the chicken breasts are cooked through. Remove from the skillet and set on a cutting board loosely covered by a tin foil tent.

Prepare the rotini in salted water per instructions. Drain.

While the pasta is cooking, add the remaining 1/2 tablespoon of olive oil to the same skillet you cooked the chicken in then add the onion and crushed red pepper flakes. Cook, stirring often, for 2-3 minutes. Add the minced garlic and grape tomatoes then cook, stirring constantly for 1 minute. Add the chicken broth and cook for 3 minutes. Add the broccoli and cook for 3-4 minutes or until the broccoli is just tender. Dice the chicken and add it and their juices back to the pan. Add the cooked & drained rotini pasta, Parmesan cheese, and fresh basil then mix until combined. Season with sea salt and freshly cracked pepper, to taste. Pour into a serving bowl with a little more Parmesan cheese sprinkled on top, if desired. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

I wanted to serve rice with the Indonesian Pork Tenderloin and Indonesian Cucumber Salad that I served for dinner but I didn’t want it to be plain rice. I found a recipe on Life’s Ambrosia that sounded perfect. We all love garlic in my house so this rice would go over well with all of us and I thought it would pair nicely with the rest of the meal. It was super simple to make and tasted fantastic – I honestly don’t think I will be making plain rice again.

Heat the butter and olive oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium low. Cover and let cook 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped parsley and serve. Enjoy.

Print
Save

Garlic Rice

Total Time: 30 min.

Ingredients:

1 tsp butter
1 tsp olive oil
4 cloves garlic, minced
3/4 cup uncooked jasmine rice
1 1/2 cups chicken broth
Sea salt and white pepper, to taste
1 tbsp fresh parsley, chopped

Directions:

Heat the butter and olive oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn't stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium low. Cover and let cook 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped parsley and serve. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Life's Ambrosia

I was looking for a recipe for a pork tenderloin that used ingredients I had on hand. I found this recipe on Tide and Thyme that looked perfect and so delicious. I let it marinate for several hours before searing it then baking it in the oven. Because the marinade has sugar in it, the meat has a tendency to burn. While the pork baked in the oven, I turned it often so all sides are evenly browned without being burnt. The pork turned out juicy and tender and so delicious. I boiled the marinade and drizzled it over the pork – it was fabulous! It was so flavorful and delicious. It paired nicely with the Indonesian Cucumber Salad that I served it with.

Combine the apricot preserves, minced garlic, coriander, soy sauce, rice wine vinegar, peanut butter, lime juice, orange juice, crushed red pepper and freshly cracked black pepper in a bowl; whisk until well combined – make sure to break up the peanut butter.  Remove the silverskin from the pork tenderloin (click here for instructions). Place pork tenderloin in large ziploc bag then pour the marinade on top. Squeeze out the air, and seal, using your hands to squish bag and distribute marinade evenly. Place into the refrigerator and let marinade for at least a few hours up to 8 hours.

Preheat oven to 425 degrees. Preheat oven to 425 degrees. Heat the vegetable oil in a large OVEN PROOF skillet that has been coated in cooking spray over medium high heat. Add the pork tenderloin, and sear on all sides, until it’s nicely browned, about 5-7 minutes. Place the entire skillet into the preheated oven, and cook until a meat thermometer registers 150 degrees, about 15 minutes. Side Note: Because the marinade has sugar in it, the meat has a tendency to burn. While the pork bakes in the oven, turn it often so all sides are evenly browned without being burnt. Remove from oven and let sit for 10 minutes before slicing.

While the pork is cooking in the oven, pour the marinade into a small saucepan. Bring to a boil over medium high heat, stirring often. Boil for 2 minutes, then turn off heat. Pour sauce over the sliced tenderloin and sprinkle with chopped cilantro. Enjoy!

Print
Save

Indonesian Pork Tenderloin

Prep Time: 5 min.

Cook Time: 20 min.

Ingredients:

1 lb pork tenderloin, silverskin removed
1/4 cup apricot preserves
2 cloves garlic, minced
1/2 tsp coriander
1/4 cup soy sauce
1 tbsp rice vinegar
2 tbsp peanut butter
1 lime, juiced
1/4 cup orange juice
1/2 tsp crushed red pepper flakes
Freshly cracked pepper, to taste
1 tsp vegetable oil
1 tbsp fresh cilantro, chopped

Directions:

Combine the apricot preserves, minced garlic, coriander, soy sauce, rice wine vinegar, peanut butter, lime juice, orange juice, crushed red pepper and freshly cracked black pepper in a bowl; whisk until well combined - make sure to break up the peanut butter. Remove the silverskin from the pork tenderloin (click here for instructions). Place pork tenderloin in large ziploc bag then pour the marinade on top. Squeeze out the air, and seal, using your hands to squish bag and distribute marinade evenly. Place into the refrigerator and let marinade for at least a few hours up to 8 hours.

Preheat oven to 425 degrees. Heat the vegetable oil in a large OVEN PROOF skillet that has been coated in cooking spray over medium high heat. Add the pork tenderloin, and sear on all sides, until it’s nicely browned, about 5-7 minutes. Place the entire skillet into the preheated oven, and cook until a meat thermometer registers 150 degrees, about 15 minutes. Side Note: Because the marinade has sugar in it, the meat has a tendency to burn. While the pork bakes in the oven, turn it often so all sides are evenly browned without being burnt. Remove from oven and let sit for 10 minutes before slicing.

While the pork is cooking in the oven, pour the marinade into a small saucepan. Bring to a boil over medium high heat, stirring often. Boil for 2 minutes, then turn off heat. Pour sauce over the sliced tenderloin and sprinkle with chopped cilantro. Enjoy!

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Tide and Thyme