Garlic Studded Pork Tenderloin

I haven't posted in well, forever...but I made this recipe last night and it was so amazing I had to get back on here to share it. The marinade ingredients are all strong tastes, but when you mix these all together it gives you an unforgettable flavor combination. I always worry about my pork being dry, but the end result was the moistest pork I have ever made, or had for that matter. This is worthy of a dinner party or even a holiday.

From:  Foodie Sisters

INGREDIENTS

1 package of pork tenderloins (2 tenderloins total about 2-2.5lbs)
4 garlic cloves, quartered/sliced/slivered
1/4 cup soy sauce
2 tablespoon country dijon mustard (whole grain mustard)
4 tablespoon honey
2 tablespoon fresh orange juice
1 tablespoon finely chopped fresh rosemary or Herbs de Provence
freshly ground pepper, to taste
3 tablespoon olive oil

DIRECTIONS
Preheat oven to 350 degrees.
Take tenderloins out of package. Rinse and pat dry. Spray a 9x13 baking dish and place tenderloins inside.
Use a paring knife and poke holes on the top side of the tenderloins, about an inch deep. Place a garlic piece into each hole.

Make the marinade next. In a measuring cup or bowl, whisk together everything except for olive oil. Then slowly drizzle in the oil while whisking.

 

Pour marinade over tenderloins.

 

Bake, uncovered, for 45 minutes, basting once halfway through cooking process.

Once removed from the oven, let pork rest on a cutting board for 10 minutes before cutting in.

Don't forget to pour the sauce over the pork, it is amazing!

BLT Dip

This dip is amazing and addicting. The only thing I added was some pepper a little tomato paste to add flavor.

From Allrecipes

INGREDIENTS

1 pound bacon
1 cup mayonnaise
1 cup sour cream
1 tomato - peeled, seeded and diced

DIRECTIONS

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels. (I simply baked mine in the oven on 400)>

In a medium bowl, combine mayonnaise and sour cream. Crumble bacon into the sour cream and mayonnaise mixture. Mix in tomatoes just before serving. 

Recipe Rewind: Ultimate Meatballs

BLT Pie

This is a great twist on a classic sandwich. I love how fast and easy it was to prepare and yet it still had an impressive outcome. I'll admit I wasn't sure if the flavor would be what you get from a true BLT...but it really was.

From Betty Crocker

INGREDIENTS

12 slices bacon, crisply cooked, crumbled
1 cup shredded swiss cheese (4 oz)
1/2 cup Bisquick® mix
1/3 cup mayonnaise
3/4 cup milk
1/8 teaspoon pepper
2 eggs
2 tablespoons mayonnaise
1 cup shredded lettuce (I used spinach)
6 thin slices tomato

DIRECTIONS

Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer bacon and cheese in pie plate.

In medium bowl, stir Bisquick mix, 1/3 cup mayonnaise, the milk, pepper and eggs with wire whisk until blended. Pour into pie plate.

Bake 25 to 30 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving. Spread 2 tablespoons mayonnaise over top of pie. Sprinkle with spinach. Place tomato slices on lettuce.

Recipe Rewind: Hot Virginia Ham Dip

Italian Layer Dip

Layer dips are pretty popular, but it seems like most of them are Mexican themed. I was happy when I saw a Mediterranean one, and that got me to thinking that an Italian one would be a nice change. I had a few ideas in my head, but they seemed more pizza-like than what I wanted. Then pesto came to mind and I came up with this. There are no real measurements besides an 8 ounce block of cream cheese. You can really do whatever suits your tastes. Just be sure not to use too much pesto so it isn't overwhelming.

INGREDIENTS

1 - 8 ounce block cream cheese, softened
chopped pepperoni
basil pesto
sun-dried tomato pesto
grated Parmesan cheese
sliced black olives
crackers

DIRECTIONS

Mix together cream cheese and pepperoni and spread into a pie plate. Layer on basil pesto, sun-dried tomato pesto, Parmesan cheese and black olives. Serve with crackers.

Recipe Rewind: Chicken Gyros and Tzatziki

Meat and Cheese Stuffed Shells

These are not your average stuffed shells...they are above average in my opinion. These are full of meat and creamy goodness. You can use any type of ground meat for this...pork, turkey, chicken or beef. Just try to make sure you do use some type of sausage for half of the meat, it gives it great flavor. This was the first time I didn't use plain cream cheese in this recipe. My local grocery store had the Philadelphia Cooking Creme on sale and it ended up being cheaper than the plain stuff so I gave it a try. The results were wonderful.

INGREDIENTS

20 large pasta shells (this will vary on depending on how much you fill them)
½ pound bulk Italian sausage (I used a pork sausage)
½ pound ground chicken/turkey/beef/pork (I used chicken this time)
4 ounces sour cream
5 ounces cream cheese or Philadelphia Cooking Creme*
1 1/2 cups shredded mozzarella, divided
salt and pepper

DIRECTIONS

Preheat over to 350.

Boil pasta in salted water according to directions. Drain and set aside

Over medium/high heat cook both meats seasoned with salt and pepper. Once meat is thoroughly cooked through turn off heat and stir in sour cream, cream cheese/cooking creme and ¾ cup shredded cheese.

Evenly distribute meat mixture into the pasta shells. Place shells open side up in a 9x13 baking dish. Top shells with ¾ cup shredded cheese and bake until cheese is melted and shells are warmed through, about 15-20 minutes.

*This was the first time I have used the Philadelphia Cooking Creme and it really gave the shells a wonderful flavor. I used the Italian Cheese and Herb blend. If you go with pain cream cheese and I would some Italian seasoning to the mixture to bump up the flavor.

Recipe Rewind: Pepperoni Bruschetta and Chile Cheese Bread

Bacon, Spinach and Goat Cheese Pasta

I participated in another recipe exchange and was once again delighted with my results. As soon as I received my recipe I was excited to try it out. The theme this time around was a quick dinner that could be made in less than an hour with minimal ingredients. This dish comes together quickly and has a great balance or flavors.

From Alexa (LexiMS)

INGREDIENTS

1/2 lb dry pasta
4-6 slices thick center cut bacon
3 cups fresh spinach
2 oz soft goat cheese, crumbled (I may have used more)
2 tsp olive oil
1/2 tsp lemon zest
1 pinch crushed red pepper
salt and pepper

DIRECTIONS

Cook pasta according to directions on the box. While pasta is cooking, cook bacon in a skillet until crisp, drain on paper towels and roughly chop. When pasta is finished drain and return to the pot, add spinach and cover for 1 minute. Add crumbled goat cheese, olive oil, lemon zest and crushed red pepper. Stir until the goat cheese is melted. Add bacon and toss. Add salt and pepper to taste. **I did reserve a little pasta water to stir in to get everything moving around a little easier.**

Recipe Rewind: Cranberry Pumpkin Bread and Hershey's Perfectly Chocolate Cake

Cheddar Bacon Ranch Dip

This dip appears to be just a regular ranch dip. But when people start digging in they will notice a great surprise...cheese and bacon! I served mine with veggies to make it seem healthy. This would also be wonderful on a baked potato!

Adapted from Allrecipes

INGREDIENTS

1 16 ounce container sour cream
1 1 ounce package dry Ranch-style dressing mix
5 slices cooked and crumbled bacon
1 cup shredded cheddar cheese

DIRECTIONS

In a medium bowl, thoroughly blend the sour cream and ranch-style dressing mix. Mix in the bacon pieces and cheddar cheese. Chill in the refrigerator 20 minutes or longer before serving.

One year ago: Blueberry Crumb Cake

Pizza Roll-Ups

I have always liked tortilla roll-ups for gatherings. They are perfect to just pick up and go. I really didn't measure the sauce, spinach and cheese. But if I had to guess it was about 1.5-2 tablespoons of sauce, 1/4 cup loosely packed spinach and 2-3 tablespoons shredded cheese.

INGREDIENTS

8-8 inch flour tortillas
48 sandwich deli slices pepperoni
pizza sauce
mozzarella cheese, shredded
fresh spinach leaves, torn
extra pizza sauce for serving

DIRECTIONS

Lay out tortilla and arrange 6 slices of pepperoni. Spread pizza over pepperoni, top with spinach and cheese. Roll tortilla up tightly and roll up in plastic wrap. Repeat until done.

Place wrapped tortillas on refrigerator for at least two hours. Before serving, unwrap and slice. Serve with with extra pizza sauce.

One year ago: Slow Cooker Pulled Pork

Hot Virginia Ham Dip

This is a dip my mom has at a Christmas party every year and always raves about. She wasn’t able to get the exact recipe, but we came up with our own version. Now, Virginia ham is not Virginia baked ham. It is that fabulous salty country ham your find on southern style ham biscuits. Make sure you get the right ham if you make this…and you will want to because it is so good and different. And don’t even think about adding salt to this, the ham takes care of that.

INGREDIENTS

10 ounces Virginia/country ham from the deli, chopped and fat removed
14 ounces cream cheese, softened
1.5 cups sour cream
2 teaspoons garlic powder
1 teaspoon white pepper
1/8 teaspoon nutmeg
4 ounces pecans, toasted and chopped
Ritz crackers for serving

DIRECTIONS

Preheat oven to 350 degress.

Blend together cream cheese and sour cream. Mix in remaining ingredients, except pecans.Put mixture into a 2 quart baking dish, top with pecans and bake for about 25 minutes, until heated through.

One year ago: Thai Peanut Chicken Burgers

Manly Meaty Pasta Salad

This pasta is perfect for a group of hungry guys. It is full of meat that you would find on a big Italian sub! And if you are a fan of peppers and onions, which I am not, I am sure they would be great in here as well.

1 pound of pasta
2 ¼ inch deli slices of ham
2 ¼ inch deli slices of pepperoni
2 ¼ inch deli slices of salami
8 ounce block of mozzarella cheese
1 pint cherry tomatoes
1 can sliced black olives
1 16 ounce bottle Zesty Italian Dressing

Cook pasta in salted water.

While pasta is cooking, cut up ham, pepperoni, salami, mozzarella and tomatoes.

Drain pasta and mix in all but 1/3 cup of dressing. When the pasta has cooled down some, mix in your ham, pepperoni, salami, mozzarella, tomatoes and olives. (You do not want to mix everything in with the pasta still hot because it will start to melt the cheese).

Set pasta mixture in the refrigerator overnight or for at least a few hours. Right before serving mix in the reserved 1/3 cup of dressing.

One year ago: Party Meatballs

Honey-Mustard Pork Roast with Bacon

Does it get any better than pork wrapped in pork? The meat was incredibly moist...that may have to do with the bacon fat though =). I was reading over the reviews after I made it and one person mentioned wrapping the bacon in the other direction so it makes it easier when you cut. I would suggest trying that if you make it.

From Giada De Laurentiis

INGREDIENTS

1/4 cup Dijon mustard
2 tablespoons whole-grain mustard
2 tablespoons honey
2 garlic cloves, minced
2 tablespoons chopped fresh rosemary leaves
1 (3 1/2-pound) center-cut, boneless, pork loin roast
12 slices bacon (about 1 pound)

DIRECTIONS

Special equipment: kitchen twine

For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.

In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth.

Arrange the pork, over three pieces of kitchen twine, in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices

One year ago: Roasted Butternut Squash

Warm Bacon Potato Salad

As much as I may like foods wrapped in mayonnaise, I do not like your typical potato salad. I decided to give this recipe a try and I am glad I did. I officially like potato salad now! One of the best things about this dish is you can eat it warm, room temperature or cold and it still tastes great. This is also a perfect dish for a hot summer cook-out (which I can NOT wait for). And as always, sorry for the crappy photo. It was not being very photogenic and I was trying to get it served.

From The Neely's

INGREDIENTS

½ cup white wine vinegar
1 tablespoon coarse-grained mustard
1 tablespoon sugar
2 1/2 pounds red potatoes, diced into 1-inch cubes
salt
6 bacon slices, chopped
1 medium sized red onion, diced (you should know by now I did not add this in)
freshly ground black pepper
2 cloves garlic, chopped
1/4 cup freshly chopped dill leaves, plus more for garnish

DIRECTIONS

For the vinaigrette:
Mix together the white wine, vinegar, mustard and sugar in a small bowl and set aside.

Add potatoes to pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary.

Add bacon to large sauté pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, dash of pepper and garlic to bacon grease and sauté until tender, about 3 minutes. Add vinaigrette to vegetables. Let cook until reduced and thickened, about 2 to 3 minutes.

Add potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh dill.

One year ago: Penne with Sundried Tomato Pesto

Baked Ham and Swiss Rolls

We all go to gatherings and there are usually ham biscuits. Sure they may be good...but they are not very exciting. This recipe on the other hand is a nice twist on what you typically see.

INGREDIENTS

24 small potato rolls

1/2 pound thinly sliced deli ham
1/2 pound thinly sliced swiss cheese

1 stick butter

2 tablespoons mustard

2 teaspoons worcestershire sauce

2 tablespoons poppy seeds

DIRECTIONS

Preheat oven to 375 degrees.

On the stove top melt butter with mustard, worcestershire sauce and poppy seeds.

Without separating rolls individually cut through the bread vertically so you end up with all the tops still connected and all the bottoms connected.

Lightly brush the inside of the bread with the butter mixture. Layer the ham and cheese on the bottom layer of rolls, top with the top layer and cut into individual rolls. Place rolls in a 9x13 baking dish and drizzle the remaining butter mixture over the rolls.

Cover with foil and bake 15-20 minutes, or until cheese is melted.

One year ago: Deviled Eggs

Broccoli Salad

This is one of my all time favorites. As you can probably tell by now I am a picky eater...this is supposed to have other ingredients that I opted to leave out. I think it is prefect with just broccoli, bacon, cheese and dressing. Everyone else seems to like it as well, but they don't know what is supposed to be in there...ha ha!

Adapted from Allrecipes

INGREDIENTS

8 slices bacon, cooked and chopped
1 large head fresh broccoli, cut into bite size pieces
1 1/4 cups shredded cheddar cheese
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 cup mayonnaise

DIRECTIONS

Combine bacon, broccoli and cheese in one bowl.

In another bowl whisk together mayonnaise, vinegar and sugar. Pour dressing over broccoli mixture and mix until well coated.

Slow Cooker Pulled Pork

This is my super easy go-to pulled pork BBQ recipe. I originally tried because I love root beer. But don't worry you non-root beer fans...it does not taste like root beer.

Adapted from Allrecipes

INGREDIENTS

1 (2 pound) pork loin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce - I used Sweet Baby Ray's
8 hamburger buns, split and lightly toasted

salt, pepper, garlic powder

DIRECTIONS

Place the pork loin in a slow cooker, fat side up. Sprinkle on salt, pepper and garlic powder; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. *I cook mine about 11-12 hours while I am at work and it comes out just fine.* Drain well. Remove fat from top of pork lion and discard. Stir in barbecue sauce. Serve over hamburger buns.

BLT Roll-ups

I saw these on Annie's blog and was waiting for an occasion to make them. Everyone thought they were great.

Adapted from Annie's Eats

INGREDIENTS

6 9" garden spinach or tomato basil tortillas

6 ounces cream cheese, softened

2 tablespoon Ranch dressing

1 pound bacon, cooked and crumbled

1 cup shredded lettuce

3 roma tomatoes, diced

DIRECTIONS

Lay all tortillas out flat on a work surface. Combine the cream cheese and Ranch dressing in a small bowl and mix until smooth. Divide between the tortillas and spread in a thin, even layer over each. Sprinkle a sixth of the bacon, lettuce and tomato over each tortilla. Starting at one edge, roll each tortilla up tightly into a spiral shaped log. (If time allows wrap each log in plastic wrap and chill for about 2 hours.) Slice each log into 1.5"-2" sections.