Soy-Marinated Pork Tenderloin

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Soy Marinated Pork Tenderloin | JessieWeaver.net

The first Christmas we were married, Mr. V and I spent alone in Nashville. We went and saw family over Thanksgiving, and planned on seeing more a little after Christmas. But at the time – I was a very tender 22 years old! – it felt devastating. I didn’t have any vacation time for my job, though, because I had just started on November 1. So it just was.

I cried in my cubicle, and then we moved on.


I planned a special Christmas Eve dinner. It’s legend in my nuclear family that the first Christmas Eve my parents were married, my mom made Cornish game hens for my dad. Every couple of years, she would repeat the tradition. I just knew that the pork tenderloin I planned on roasting would be that recipe for our family for years to come.

I followed Paula Deen’s recipe exactly, including the root vegetables, despite the fact that I’d never actually eaten or touched a rutabaga or turnip. I think I made a pie. We went to church at 5:30 and I thought I’d have plenty of time to roast the pork after we got back from the service to have a late dinner. (I vaguely remember this time when I wasn’t worried about feeding small children.)

But I kept looking at the pork, and it was hardly cooked. An hour … an hour and a half … why wasn’t it cooking like Paula swore to me it would?

Well, it turns out, that was because I didn’t know the difference between a pork loin and a tenderloin. I was expecting a huge roast to be magically done in an hour. I think after two hours or so, we were able to saw off the very ends to eat with our turnips. (Ick. I do not like turnips. Or parsnips.)

http://www.pauladeen.com/pork-tenderloin-with-root-vegetables

If you use actual pork tenderloin, this is a fairly simple but incredibly tasty dish. Marinate for a couple hours or overnight, toss in a dish, and roast it for awhile. The cinnamon-flecked meat is great with some roasted veggies and a salad. I roasted carrots and sweet potatoes around the meat, and it worked out great.

Soy-Marinated Pork Tenderloin

Cook Time: 45 minutes

Yield: 6 servings

Soy-Marinated Pork Tenderloin

Asian-inspired marinade gives this pork the perfect balance of sweet and salty. Adapted from Paula Deen.

Ingredients

  • about 1 1/2 lbs. pork tenderloin
  • 1/4 c. soy sauce
  • 2 T red wine or a splash of red wine vinegar
  • 1 T brown sugar
  • 1 T honey
  • 2 cloves garlic, minced or pressed
  • 1 tsp. minced ginger or 1/2 tsp. powdered ginger
  • 1/2 tsp. cinnamon
  • 2 green onions, sliced, white and light green parts

Instructions

In a measuring cup or bowl, whisk together soy sauce, red wine, brown sugar, honey, garlic, ginger, cinnamon, and onions. Place the pork in a gallon-sized zipper bag and pour marinade over it. Refrigerate for at least 6 hours.

Preheat oven to 350F. Place pork on a baking sheet. Surround with vegetables tossed with olive oil, salt, pepper, and garlic if desired. Bake for 35-45 minutes, until pork reaches an internal temperature of 145F. Let rest for 10 minutes before slicing.

http://www.jessieweaver.net/2017/11/soy-marinated-pork-tenderloin/

Black Bean & Corn Dip #FoodBloggerLove

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Black Bean & Corn Dip

I couldn’t help myself: I had to try this recipe for a Super Bowl party my Sunday School class had on Sunday night. It comes from Erin Brighton’s blog, which I shared in my big #FoodBloggerLove post earlier today.

It’s Erin’s Creamy Black Bean and Corn Dip. The only substitution I made was using plain Greek yogurt instead of sour cream. The recipe turned out SO good – although you must let it sit for a few hours for all the flavors to blend together. I adore the Magically Delicious Corn Dip, but this one gave it a run for its money! Now you can make both and have a warm or cold option.


Black Bean & Corn Dip

Yield: about 3 cups

Black Bean & Corn Dip

Adapted slightly from Erin Brighton.

Ingredients

  • 15 oz. canned black beans, drained and rinsed
  • 15.25 oz. can whole kernel yellow corn, drained (can substitute 1 cup fresh corn kernels when in season)
  • 2 jalapeños, seeded, diced fine
  • 3 green onions, white and light green parts, sliced
  • 1 c. shredded cheddar cheese
  • 1/2 tsp. each salt and black pepper
  • 1/2 c. plain Greek yogurt
  • 1/2 c. mayonnaise

Instructions

Stir together first five ingredients (through cheese). Add salt and pepper, mayo, and yogurt and mix well to combine. Refrigerate, covered, for at least 2 hours. Serve cold with tortilla chips for dipping.

http://www.jessieweaver.net/2016/02/black-bean-corn-dip/

Don’t forget to enter the giveaway and visit the other #FoodBloggerLove posts back here.

What did you make for the Super Bowl? I was working on blog stuff, so I made this, Taco Mac and Cheese, and Crispy Baked Asian Chicken Wings.

Loaded Potato Casserole with Carnation Evaporated Milk

This post may contain affiliate links. Please see my Disclosure statement for more details.

I was really excited when the One 2 One Network asked me to cook a few dishes using Carnation Evaporated Milk. Well, because it makes me feel a little like a food blogger! And because I get to share recipes AND a great little recipe booklet with you. I love to try new things and this was a great way to do it!

They’re trying to get the word out that evaporated milk is not just for baking, it’s also great for savory recipes. You can substitute evaporated milk for regular milk in many of your holiday or everyday recipes to add a really creamy quality.

My “assignment” was to pick one recipe from their Holiday Booklet [PDF] and one recipe of my own. Today I’m going to share with you this delicious Loaded Potato Potluck Favorite. In all honesty, I would TOTALLY make this to take to a dinner with friends, for a holiday meal, or maybe a half-recipe for me and Mr. V. The potatoes were fantastic.


First, I diced up eight of these white potatoes. I only peel potatoes if they’re the thick-skinned Idaho baking kind, and I enjoy potato peel in my smashed taters. You can use any kind of potato here. I scrubbed mine, cut them up, and dumped them in a pot with water to boil about 15 minutes or until fork-tender. (Do you know how to tell if they are fork-tender? When you try to stab one of them in the pot of hot water, it won’t stay on your fork if you try to lift it out of the pot.)

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While the potatoes cooked, I gathered the rest of my ingredients and measured them out: Carnation Evaporated Milk, sour cream, shredded cheese, sliced green onions, and 4 slices of bacon that I cooked in the microwave until crisp and then chopped up.

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Drain the potatoes and return them to the hot pot. Add the evaporated milk, sour cream, and some salt and pepper, and then mash them. I just use a potato masher because I like my mashed potatoes a little chunky. If you like them smoother, though, you can use a hand mixer to whip them.

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Next stir in all but 1/2 cup of cheese and half the bacon. Mix well. Taste to make sure you don’t need more salt or pepper (I found it perfectly salted with 1 teaspoon, but I like things on the saltier side. I also really dislike pepper flavor so I just use a dash).

Spoon the mixture into a 70s casserole dish you found at Goodwill lovely 3-quart casserole (this one was a little small) and stick it in a 350 degree oven for 20-25 minutes. Top with the remaining cheese, bacon, and green onions, and bake an additional 3 minutes or until cheese is melted.

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This dish was creamy, delicious, and how can you go wrong with bacon, cheese, and potatoes? I served it with some ham steaks cooked in BBQ sauce and sliced peaches. Mmm, mmm, good.

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For a printable version of this recipe with actual measurements, go here.

While I would have never thought to use evaporated milk in mashed potatoes, it was a real winner! Stayed tuned for Part II of the challenge, my own recipe for Banana Couscous.


The One2One Network provided me with a gift card to purchase my ingredients and coupons for free Carnation Milk. I was not compensated otherwise. What I have stated here is my honest opinion.