Life of a Wise Wife : pork tenderloin

Every time I am out of town for the weekend, I come home craving a healthy dinner. The Hubs helped me out Sunday night by grilling some chicken for dinner. He is the best. Last night, however, was back on my plate. I had pork on my mind but also was craving a salad. Cooking with pork tenderloin is delicious and healthy, but you don't often see it served with salads. I am not sure why because I love the combination. What is great about serving a salad is Hubs can put ingredients he enjoys and I don't have to feel bad for making him eat what I want.

With the weather absolutely gorgeous today, my mind went straight to my poppyseed dressing. I make this dressing and eat it on strawberries, blueberries, fruit salads, or a traditional salad as I did this evening. It is so light and full of flavor it is a staple throughout the spring and summer with access to lots of fresh fruits. Hope you're hungry!

Poppyseed Vinaigrette

GF/DF

Printable recipe here

Ingredients:

2 T olive oil

1/4 cup agave nectar

1/4 apple cider vinegar

2 1/2 t t ground mustard

1 t poppyseed

1 t sea salt

1/4 cup water

1 shallot

What to do:

Remove the outer skin and ends of your shallot and cut in fourths.

Add all ingredients into a food processor (I used my mini prep, best kitchen tool ever!!)

Processor for about a minute, or until the minute turns a pale yellow in color and the shallot its ground into the mixture.

I store mine in a mason jar in the fridge until it is gone. It is fine for a few weeks.

Pan Seared Pork Tenderloin

GF/DF

printable recipe here

Ingredients:

2 pack pork tenderloin (about 2 1/2 pounds)

1 cup orange juice

1 cup olive oil

1/4 cup dry sherry

1/4 cup GF soy sauce

2 sprigs fresh rosemary

1 t fresh grated ginger

What to do:

Start by removing an excess fat from your tenderloin.

Add orange juice, olive oil, dry sherry, and soy sauce in a medium bowl (I used a large measuring cup so it would be easier to pour out)

Whisk together.

Roughly chop your rosemary and the add it into the orange juice marinade.

Grate your ginger into the orange juice mixture and give it a whisk one more time.

Add your tenderloins into a gallon sized bag.

Pour your marinade over the tenderloins and securely close. I like to flip the bag over a few times to evenly distribute everything.

Allow to marinate int the fridge for about 30 minutes. If you have longer, it is fine to leave it in there, but don't let it marinate for over 2 hours because the acidity in the orange juice will actually start to cook the pork.

Remove the tenderloin from the bag, but reserve your marinade. Cut your tenderloin into 1/2 - 3/4 inch pieces.

Heat 3 T marinade over medium heat in a medium skillet.

Add in a few of the pork medallions at a time.

Allow to cook for 5-7 minutes, flipping half way though.

Continue to cook the pork in batches. You may have to add additional marine throughout the cooking process.

Serve on top of your fresh greens with your toppings of choice. I had strawberries, almonds, red onion, and tomatoes.

Pour the poppyseed vinaigrette over your salad and enjoy!

Thanks Y'all!

-Wise Wife

Hello Friends! I am so sorry I have been MIA since Christmas!! But I have a valid excuse, we moved into a new house!! It has been so so crazy and we FINALLY have internet so back to blogging I go. Yesterday was NEW YEARS DAY! The start of 2014. I must admit, 2013 was a pretty amazing year. I got married, bought a house, and have finally started settling down in Alabama. Yup, I have accepted this is home! I have met so many amazing people and know for 100% I am where God planned for me to be. Such a great feeling!

One of my sweet pups really wanted a bite of tonights meal… He got one :)

We also burned our bayberry candles for good luck!

Last night I made all the traditional good luck charmed foods. Greens for prosperity, black eyed peas for good luck, and pork for progress and always moving forward! I love traditions. Below are my recipes for my New Year's day meal that is completely gluten and dairy free!! PS I added a side of brown rice and my gluten free naan but oops, I forgot to take pictures of the process of making the Naan so I will have to show you that another time! Sorry!!

Bacon Wrapped Pork Tenderloin

Ingredients:

1/4 T salt

1 t fresh ground black pepper

1 t onion powder

1 t garlic powder

1 t paprika

1 t dried sage

1 T fresh rosemary

dash of chortle chili powder

1 pork tenderloin

1/2 package gluten free bacon

Preheat your oven to 425°.

Now lets make the pork seasoning. Chop your rosemary.

In a small bowl, mix together your first 8 ingredients.

Trim an excess fat off your tenderloin. They way our grocery sells tenderloins is actually a package of two smaller tenderloins. (skip this next step if your tenderloin comes as a single) If that is your case here is what you do: Butterfly your tenderloins. The Hubs helped me out with this one.

Lay the middle halves of the tenderloins on top of each other.

Roll the outside halves on top of the center. This will create one intertwined tenderloin.

Cover your pork with your prepared seasoning.

Lay your bacon over the top of your tenderloin.

Tuck the bacon from one side underneath the tenderloin.

Repeat on the other side.

Carefully transfer your pork to a wire rack.

Cover a cookie sheet with tin foil and place in the middle of your oven to create a drip pan.

Bake your oven at 425° for about 30 minutes. Decrease your heat to 350° and bake for an additional 15-20 minutes or until pork reaches 145°.

Slice the pork in 1 inch pieces.

Bacon, Black Eyed Peas

Ingredients:

1 bag dried black eyed peas, rinsed and sorted (to get rid of the bad ones)

1/2 package gluten free bacon

1 T buttery spread

1 sweet onion

2 cloves garlic

1 t dried thyme

salt and freshly ground pepper to taste (it takes more salt than you think!!)

Place your washed and sorted black eyed peas in a large dutch oven and add enough water to cover the peas.

Cut your bacon into 1 inch pieces and separate into two even groups.

Place half of the bacon into the dutch oven with the peas.

Bring all to a boil and let cook for 2 minutes.

Remove the dutch oven from the heat and cover. Let them soak for an hour (don't drain the water out)

Go ahead and fry up the rest of the bacon and place on paper towel covered plate and set aside for later.

Dice your onion.

Chop your garlic.

After the peas have been soaking for about 45 minutes, melt your butter over medium heat in a medium sized skillet.

Add in your onion and sauté until translucent. Approximately 5-7 minutes.

Add in your garlic and cook for an additional minute or until your start to smell the garlic. Stir in your thyme, salt, and pepper.

Add your onion mixture to your peas and add enough water to cover the peas for a second time. Return the mixture to the heat and bring to boil. Reduce the heat to medium and cook for an additional hour. Try not to stir the peas too much during the cooking process as it will cause them to break up.

After you plate the peas, top with the additional bacon. With cooked bacon on my counter for over an hour and my husband around, we ended up having about 4 little pieces left. Oh well!