Fennel-Crusted Pork Tenderloin

I have already made this recipe twice and I think I was so excited to eat it that I completely forgot to snap a picture. Luckily I finally remembered and believe me you want to try this recipe! Your kitchen will smell so good while it is cooking you will be salivating.

From Williams-Sonoma Weeknight

Serves 4

1 large lemon
1.5 Tbsp fennel seeds
1 tsp salt
2.5 tsp coarsely crushed black peppercorns
3 large garlic cloves, finely chopped
1.5 Tbsp olive oil
1.25 lbs pork tenderloin

Squeeze from lemon1 tablespoon of juice into bowl. Add fennel seeds, salt, pepper, garlic, and oil and stir to combine. Place the pork in a roasting pan and rub all over with the mixture. Let stand at room temperature for 5 minutes.

Preheat the oven to 425 degrees. Roast the pork until it is browned on the outside and barely pink in the center. A meat thermometer inserted should read 145-150 degrees, about 15 minutes total. Transfer the meat to a cutting board, tent with foil, and let stand 10 minutes. Slice into half inch width pieces and serve.

Steak Au Poivre

Steak Au Poivre is one of those classic recipes I have always wanted to try. I really enjoy beef and this recipe was rich and filling. It seems fancy yet is very simple to prepare.

Adapted from Williams-Sonoma Simple Suppers

Serves 4

1 Tbsp peppercorns
1 Tbsp coarse sea salt
4 6 oz. rib-eye steaks about 1 inch thick
3 Tbsp unsalted butter
1 Tbsp Canola oil
2 thinly sliced shallots
5 oz. fresh cremini mushrooms, sliced
1/3 cup Grand Marnier cognac
1/3 cup half and half
Fresh ground salt and pepper

Coarsely crush peppercorns and mix with salt. Pat the mixture firmly and evenly on both sides of the steaks.

In a large frying pan over medium-high heat, melt 2 tablespoons of butter with the oil. Add the steaks and cook, turning once, 6-8 minutes total for medium-rare. Transfer steaks to a platter and tent with aluminum foil.

Add the remaining 1 tablespoon butter to the pan and place over medium heat. Add the shallots and mushrooms and saute' until softened, about 1 minute. Stir in the Grand Marnier and half and half, bring just to a boil, stirring up the browned bits on the pan bottom. Lower the heat and simmer until slightly thickened, about 1 minute. Season with salt and pepper. Place steaks on plates and spoon sauce with shallots and mushrooms over them.

Chili-Rubbed Pork With Corn Salsa

So you may have noticed I haven't posted a new recipe in several weeks. I have been cooking and I have been photographing, it's sitting down and blogging that I can't seem to get around to. So thanks to the latest snow storm here I am home from work early and ready to try to catch up.

This recipe for pork tenderloin was delicious! Wonderful flavors but not to spicy. The corn salsa balances the flavors out. I chose to serve this with roasted sweet potatoes to make the dish even more colorful.

Adapted from Williams-Sonoma Simple Suppers

Serves 4

1.5 lbs pork tenderloin
2 Tbsp olive oil
Fresh ground salt and pepper
2 tsp chili powder
1 cup low sodium canned corn
3/4 tsp ground cumin
1 small yellow onion, chopped
1 large tomato, seeded and chopped
Juice from 1 lime

Preheat oven to 425 degrees. Rub the pork with 1 tablespoon of the oil, then generously season with salt, pepper and chili powder. In a large frying pan over medium-high heat warm the remaining tablespoon of oil. Add pork to brown on all sides about 5 minutes total. Transfer pork to a shallow roasting pan. Reserve frying pan and drippings. Roast the pork until internal thermometer reads 145-150 degrees, about 20 minutes. Transfer pork to cutting board and cover with aluminum foil, let stand for 10 minutes.

While the pork rests, add the corn, onion and cumin to the drippings in the frying pan and place over medium-high heat. Cook until corn is lightly browned about 3-4 minutes, stirring. Remove from heat and stir in the tomato and lime juice. Season with salt and pepper. Cut the pork into thin slices and serve with warm salad.