Black Pepper Pork Tenderloin, Red Onion Sweet Potatoes and Roasted Corn

Keeping with the Paleo-dealio.

This meal got rave reviews from the husband, who isn’t the most enthusiastic person in the world. So, that’s how I know it’s goooood.

BLACK PEPPER PORK TENDERLOIN, RED ONION SWEET POTATOES AND ROASTED CORN

Ingredients: Pork tenderloin, sweet potatoes, corn, red onions, salt and pepper and olive oil

This whole shinanigans is super easy. I mean, super, super super easy. There really isn’t much to do.

A couple hours before you want to eat, brine your pork tenderloin in water and large handfuls of salt and LOTS of black pepper. All this should be in a sealed container of some sort (gallon Ziplocks for me!) and then in the refrigerator until you’re ready to cook it!

Then, about an hour before you want to have dinner, slice your sweet potatoes thinly; I used a mandolin, but, you can use a knife. I used two large potatoes. Then, slice a red onion very thinly as well, so that the onion makes rings. Layer the onions and the sweet potatoes in a greased pan with olive oil and salt and pepper. I used a pie tin because, well, I didn’t have anything else. It worked fine.  Pop in the oven on 350 for about 45 minutes.

While the sweet potatoes are going, take your pork out and sear on the stove, then roast in the oven for about 20 minutes.

The majority of the meal is in the oven. So, pan roast some corn on the stove in a pan with some olive oil and salt.

Twenty minutes have passed. Take everything that’s in the oven, out. Remove the pork from the hot dish it is on and allow it to sit for 5-10 minutes. Plate sweet potatoes, sliced pork tenderloin, and top with roasted corn.

Healthy and delicious. The contrast of the spicy, sharp black pepper with the creamy sweetness of the potatoes and the snap of the corn made this meal and huge success and something I will most likely repeat.

Enjoy!

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Curried Chicken, Squash Ribbons, and Grilled Onions

Hey Eaters!

So, I started a diet. Kinda goofy, I know. But, something HAD to happen. I swear I turned 25 and the little bit of metabolism I had, went away. I feel like by the time I’m 50, not only will have not have a metabolism, but it’ll be a NEGATIVE metabolism (meaning, I can only eat like a squirrel, very very very small portions of only veggies and nuts or something ridiculous like that).

Diet it is.

Paleo diet to be more specific. An old friend of mine from high school is a prof. trainer and has the body all us girls want (tone but not that icky body-builder-type look), anyway, she’s hot, I’m not, but, I’d like to be. I asked her for some tips and she pointed me in the direction of the Paleo Diet. So, alas, here I am.

What it hasss forced me to do is get creative in the kitchen. Last nights dinner is a good example of this, not to mention, it was delicious and super healthy.

CURRIED CHICKEN WITH SQUASH RIBBONS, GRILLED ONIONS, AND A COCONUT, LIME, AND FRESH BASIL SAUCE

Ingredients: Chicken breasts, Zucchini, Yellow Squash, Fresh Basil, Coconut milk, olive oil, salt and pepper, Yellow onions and coconut oil

This is a very simple shmecipe.

Obtain chicken breasts. I used two rather large ones and there are two of us.

Slice them “hamburger” style in half, place in gallon Ziplock bag along with enough water to submerge the chicken in, some salt, and a handful of curry powder. Do this about two hours before you want to eat them; they can also sit in this brine for as much as a day and it will be fine.

When you’re ready to begin cooking dinner, gather your zucchini and yellow squash. I used two zucchinis and one yellow squash, but you can come up with any combination that you like! Cut them long-ways into ribbons. I used a mandolin, but, if you don’t have one, slicing them with a sharp knife will work just fine too. Blanch ’em (boil water, toss them in for about a minute or two (depending on how cooked you want them), strain them like pasta, and toss ’em in ice water) (or don’t) (they’ll be just fine).

Pan cook your chicken with coconut oil on medium heat until cooked all the way through; flip accordingly.

Gather your yellow onions and slice so that they form onion rings. In a fry pan with a bit of olive oil “grill” onions on medium-high heat until desired texture is achieved (I like mine with a little bit of a crunch still). Set aside until serving time.

While your chicken is cooking, take coconut milk (about half a can or one cup-ish) and put it in a sauce pan over low heat. Squeeze fresh lime directly into it, add a pinch of salt, and freshly chopped basil (add as much as you like).

Combine all ingredients together on a plate and eat up!