The months of October and November have been – and will continue to be – absolutely crazy! Six out of eight weeks we have houseguests, and the other two weekends we will have been out-of-town. Needless to say, I’ve gotten behind on my blogging!
But clearly houseguests = a lot of cooking. I am getting to the point where I simply cannot blog about every delicious and wonderful recipe I make – it’s just way too much and I can’t keep up. I will always, however, write about the highlights! This particular post will cover a couple loose ends from October.
To start, I made my very first pie! I mentioned this in a previous post, but I didn’t have the fancy pictures yet. Our little family made a trip to Applehill Fruit Farm (a lovely orchard that is sadly disappearing due to a housing development) and we picked our own apples! Mostly cooking apples, but it was really fun and very festive for fall.
It wasn’t the best pie ever, but it was pretty good. And yes, I cheated with the crust because I had a coupon. Next time I promise to make it from scratch (but you can hardly tell it’s bought crust!)
I also had my lovely friend Kacie come visit again (she’s an honourary member of our household) and I made a feast. I am not a huge pork person (except for bacon, obviously) but pork tenderloin is growing on me each and every time I have it. I also love how cheap pork tenderloin can be – it seems like it’s always on sale.
I stumbled upon this amazing “taste of Texas” pork tenderloin recipe and just had to try it. I particularly like how it recommends you make one tenderloin for supper and another for lunches/leftovers. Smart! The recipe was easy (although messy!) and the veggies were right up my alley (I love zucchini!), even though I forgot to add the corn. Whooops! I have a habit of forgetting last-minute ingredients lately…
Anyway, this Texas-style tenderloin was moist, flavourful and I will most definitely be making it again!
- 2 tbsp chili powder
- 1 tbsp packed brown sugar
- 2 tsps paprika
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 3 tbsp olive oil
- 2 pork tenderloins (about 1 lb each)
- 1 zucchini, chopped
- 1 red pepper chopped
- 1 onion, chopped
- 1 large potato, chopped
- Combine the chili powder, brown sugar, paprika, cumin, half the salt and pepper, and the garlic powder. Stir in 2 tbsp of olive oil to make smooth paste. Rub all over the tenderloins (your hands will get messy)! Cover and refrigerate for at least 1 hour or for up to 24 hours. When you’re ready to cook the tenderloin, toss the zucchini, red pepper, onion, and potato with the remaining salt, pepper and oil. Lightly grease a large roasting pan, and place the two tenderloins in the centre, nestled against each other. Arrange the vegetables and potatoes around the pork. Roast at 375°F (190°C) oven for 40 minutes, or until just a bit of pink remains when you cut into the pork. Transfer pork to cutting board and tent with foil for 10 minutes. Check the potatoes at this point – if they need more time, put them back in the oven until the pork is finished tenting. Slice and serve pork with vegetables and potatoes.
- Adapted from Canadian Living
I still have a lot of catching up to do with my blogging… my goal is to be caught up by Sunday. Oh, and an entire book to read before book club! The craziness continues… stay tuned!