Pork tenderloin is a good cut of meat that can be cooked in a variety of ways. You can smoke it, barbecue it and roast it with different flavors. Since my rosemary is growing wild in its pot outside, I decided to stuff the pork loin with some fresh garlic and rosemary and base it with a balsamic honey glaze near the end of the cooking process. I paired the pork with mashed potatoes and steamed broccoli and broccoli and cheese rice with extra streamed broccoli during the week. It also makes a wonderful sandwich with lettuce and sliced tomato. Depending on the size of the loin, it can be plenty, so I highly recommend cutting and freezing a few servings in clearly-labeled freezer bags to make the most of your work. Once cooked, it’s easy to defrost and pair it with a new side and vegetable in a couple weeks when a quick meal is needed. Check out the recipe below and enjoy!
Cook time: 1 hour 15 minutes
1 pork loin (1.5 -2 lbs.)
6 cloves of garlic
2 sprigs of fresh rosemary
1/2 tbsp. sea salt
1 1/2 tbsp. onion powder
1 1/2 tbsp. garlic powder
1 tbsp. coarse black pepper
1 tsp. cayenne
1 cup diced yellow onion
1/2 cup water
1/4 cup balsamic vinegar
2 tbsp. local honey
1 tsp. coarse black pepper
1. Preheat oven to 350 degrees.
2. Cut about four, finger-length slits in the top of your loin and add to a roasting pan or oven safe dish.
3. Smash and peel garlic cloves and rinse rosemary. Shove garlic and rosemary pieces into the slits until filled.
4. Peel and dice onion and add with the water to he roasting pan. Season loin along the top for a nice crust.
5. Cover with foil and cook for an hour.
6. Combine balsamic vinegar and honey on a small dish until honey is dissolved, add pepper and mix with a fork. Pour over loin then let cook for another 10 minutes.
7. Remove from oven. Internal temperature should read between 140-145 degrees. If you don’t have a thermometer, let rest for 10 minutes before cutting and making sure the loin is not running pink.
8. Serve with sides of choice and enjoy!
Cooking on a budget is always a challenge but it is a rewarding one that pays off when you have a little extra spending or saving money. I have been training to become a Food Literacy Educator and one of my biggest take aways is writing my food plan down. I’m a planner by nature, literally going to bed knowing what I will have for breakfast, but writing it down is a completely different experience. It means I actually stick to it and don’t over spend by buying the extras that were displayed beautifully in the store and end up in the trash by the end of the week because it went bad. This is a great challenge to help eliminate waste. I started with some oven-cooked spare ribs that were a main dish on Sunday with potatoes and string beans, leftovers one day, a spare rib sandwich with creole mustard and pickles another day and spare with tacos with guacamole and picked vegetables on the last day. I worked in some boudin and roasted veggies for a couple of easy meals and celebrated with my treat of one meal out on Friday. While the menu will certainly change, having a game plan is key and something that can make your food week a breeze. Check out the recipe below for the oven spare ribs that started it all. Enjoy and share your thoughts!
Oven Spare Ribs
1 package of pork spare ribs
1 large white onion diced
1 small red onion diced
1 head of garlic (10-12 cloves)
1 tbsp. sea salt
1 tbsp. coarse black pepper
1 tbsp. cayenne pepper
1 tbsp. fresh ginger
1 juicing orange (1/2 cup)
1/2 cup bbq sauce
2 cups of water
1. Preheat oven to 280 degrees.
2. Open meat and rinse well before adding to a roasting pan
3. Peel and dice white and red onion and add on top of ribs.
4. Smash cloves and remove skin before dicing and adding to pan.
5. Add seasonings atop the mixture and add water around the edges of the pan.
6. Grate in fresh ginger and squeeze in orange juice into a small bowl. Mix with a fork then add around the pan like the water.
7. Cover in foil and let it slow cook for 3 hours.
8. After 3 hours, add bbq sauce evenly and let cook for another 40 minutes to an hour.
9. Serve with preferred sides and enjoy!