Roasted Pork Tenderloin

Pork tenderloin is such a good go to when you want something delicious and healthy. Especially a one pot pork tenderloin. This is a marinade that I have come up with that is a little sweet and a little salty. I like to think of this meal as a "manly meal with a woman's approval." My husband seems to think ALL meals should have meat, veggies, and a starch. Surprisingly this meal meet his criteria, tastebuds, and my health conscious thoughts. 

Here's your dinner recipe!! 

Roasted Pork Tenderloin

gluten free, dairy free

Ingredients:

1 1/2 - 2 pound pork tenderloin (my package was two 1 pound tenderloins)

1 pound Brussel sprouts

1/4 cup gluten free soy sauce

2 T Spicy Mustard (check ingredients for gluten)

4 T Agave nectar (or honey)

1/4 cup orange juice

2 gloves garlic, minced

1 T herbs de provence

5 T olive oil, divided

ground black pepper to taste

Click Here for Printable Recipe!! 

Procedure:

Preheat your oven to 375°.

Trim any excess fat off of your tenderloin

Coat a baking dish with 2 T olive oil.

Rinse and trim the stem and outer dark green leaves from the brussels. 

Slice each in half length wise.

Rinse your potatoes and slice in half.

Place your tenderloin in the center of the baking dish. Place veggies and potatoes in the casserole dish around your tenderloin.

Sprinkle with salt and pepper.

Combine soy sauce, spicy mustard, agave nectar, orange juice, minced garlic, and herbs de provence together in a small bowl. While whisking the mixture, slowly add in the remaining 3 T olive oil until completely combined.

Pour your marinade over the tenderloin. 

Bake for 50 minutes uncovered.

Remove the dish and allow to rest for about 10 minutes before slicing.

Thanks Y'all!

- Wise Wife 

Apple Stuffed Chicken and Caramelized Brussels

I am not really sure where the idea for this meal came from. I was just walking aimlessly around the grocery store, surprise surprise, and I spotted honey crisp apples. I absolutely LOVE honey crisp apples. They have the perfect amount of sweetness and are the perfect snack! So I grabbed a few apples  and moseyed on through the grocery. I ended up with a few more ingredients that turned into Apple stuffed chicken breast. Never stuffed chicken exactly like this, but it turned out quite delicious I must say!

Apple Stuffed Chicken Breast 

gluten fee, dairy free

Ingredients:

2 boneless skinless chicken breast

1/2 cup diced onions

1/2 diced apple (I used honey crisp)

2 T gluten free bread crumbs

1 T diced jalapeño (you can adjust for hotness)

1/4 t paprika

1/4 t cumin

1/4 t garlic powder

1/4 t oregano

a dash of crushed red pepper

1/2 cup olive oil

1 1/2 T worcestershire sauce (Lee and Perrins in GF)

1 T red wine vinegar

dash of salt and pepper 

Preheat your oven to 375°.

Dice your onion.

Core and dice your apple  

Add your onions, apples, breadcrumbs, and jalapeños in a medium bowl.

Stir to combine.

Add in your spices and stir to evenly distribute the spices.

Using a sharp knife, cut a slit lengthwise down your chicken breasts. Be careful not to cut all the way though the breast. You are creating a pocket for the stuffing.

Stuff the chicken breasts with your apple stuffing and place in a small baking dish sprinkled with olive oil.

In a small bowl, add worcestershire, olive oil, red wine vinegar, salt, and pepper.

Whisk to combine completely

Pour the mixture over your stuffed chicken breast.

Bake in the oven for 30-35 minutes or until the chicken is no longer pink. 

Caramelized Brussels Sprouts 

gluten free, dairy free

Ingredients:

1 pound of brussels sprouts

1/3 cup diced onion

2 T dark brown sugar

2 T olive oil 

salt and pepper

Preheat oven to 375°.

Wash and trim your Brussels. Cut off the tough stem end and then slice in half lengthwise. Discard any dark outer leaves.

Place your Brussels in a medium baking dish

Add your onions and brown sugar.

Pour you olive oil over the top and sprinkle with salt and pepper.

Bake in the oven for 45 minutes or until soft. Stirring occasionally. 

I added a side of brown rice with this dish and was the perfect fall meal for the two of us!

Thanks Y'all!

-Wise Wife 

Thursday Night Supper with the Hubs

Cauliflower Fousfous, Not so Dairy Creamed Corn, Bourbon Brown Sugar Brussells Sprouts, Honey Mustard Oven "Fried" Chicken

It's a simple night just be and my hubs. I decided to spoil him with a yummy supper because he works so hard all day. He has no idea he is eating healthy :) 

Cauliflower Fousfous

Dairy Free

This wonderful "couscous," or fousfous as my husband likes to call it (ya know, fake couscous) can be served hot or cold. Whichever you prefer. If you are taking it to a potluck or picnic, I would keep it cold for convenience. If you're serving at home, go ahead and take the extra step to heat it up.

Ingredients:
1 Head raw cauliflower 
1 cup cherry tomatoes - halved
1/2 red bell pepper - chopped
1/2 c black olives - cut once lengthwise
2 T chopped cilantro
2 T chopped parsley

1/2 t garlic powder
Salt and Pepper to Taste

2 T lemon juice
2 T olive oil

Cutting the cauliflower off the stalk, pulse in a food processor until it resembles the look of couscous. Do not over pulse!

In a medium bowl combine the ground cauliflower with the rest of the ingredients. Stirring to throughly mix. (If you aren't dairy free, you could always add a little feta in at this point)

If you are serving cold, simply cover with plastic wrap and refrigerate until you are ready to serve. (at least an hour) If you are serving hot, transfer to 2 qt sauce pan and heat over medium heat until hot all the way through

Helpful Hint: You can make this recipe ahead. Just cover with plastic wrap before heating and refrigerate the night before :) 

Not So Dairy Creamed Corn
Dairy Free

Who doesn't love creamed corn? If you live in the south anyway, creamed corn or "corn off the cob" as my grandmother use to call it, is pretty much a staple. I have found a way to make this dairy free and it is so simple. I adapted this from my grandmother's recipe who would be so proud of me if she were still with us today.

Ingredients:

4 Ears fresh corn

1/2 T Sugar (optional but yummy)

1/4 c Almond Milk (or other milk substitute you prefer)

1 T Butter Substitute (I use Earth Balance Soy free buttery spread)

Salt and Pepper to taste

Cut the kernels of the cob, making sure you scrape the natural milk from the cob.

Helpful Hint: Use the bowl off the food processor to make it easier to get the kernels off the cob and into a bowl without them flying all over the counter (can you tell I have done that before?)

Melt the butter substitute in a cast iron skillet (or regular skillet if you prefer) over medium high heat. Add the corn and juice from the corn into the skillet. Add in the almond milk and sugar to the corn

Let simmer for 10 minutes. The mixture should thicken up a bit

This is the consistency you are going for

Add in your salt and pepper to taste and enjoy!

Bourbon Brown Brussells Sprouts

Ingredients:

4 Cups Brussells Sprouts 
1 T Balsalmic Vinegar
1 T Bourbon
1 1/2 T Brown Sugar 
Dash of Salt and Pepper

I forgot to put the brown sugar in the ingredients picture, but this is the kind I use

Helpful Hint: The alcohol will cook out so don't worry. I only use it for the flavor. 

Preheat oven to 375°

Wash and trim the brussells, getting rid of any dark outer leaves and the hard part of the stem.

In a small bowl, mix all ingredients together with the brussells. Toss to coat.

Transfer to a baking dish and cook for 25-30 minutes or until golden brown 
Yup thats it! Love a simple recipe, don't you? Hope it's yummy!


Honey Mustard "Oven Fried" Chicken 

Ingredients:

2 boneless, skinless chicken breast 
1/2 cup Italian breadcrumbs
1 t Garlic Powder 
4 T honey mustard 
t Salt
t Pepper

Trim up the chicken breast if necessary. Laying the breast out on a cutting board, salt and pepper the side of the chicken facing up. Sprinkle with garlic powder, Spread a thin layer of honey mustard on top of the chicken.

Layer a small baking dish with breadcrumbs for coating. 

Lay the chicken honey mustard side down on top of the bread crumbs. Using your fingers push down on the chicken to ensure that side is completely covered. 

While the chicken is in the baking dish, sprinkle with salt, pepper, and garlic powder. Spread a thin layer of honey mustard on the side facing up. 

Flip the chicken over, covering the second side with bread crumbs (sorry I forgot to take a picture of this step)

Transfer the two chicken breasts to an oiled baking dish 

Bake at 350° for 40 minutes.

Hope you enjoy your supper! Let me know if you have any questions. 

Thanks Y'all!

Wise Wife