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Brined & Seared Pork Tenderloin

April 18, 2017 by Kristin

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #AllNaturalPork #CollectiveBias

Whether I’m making dinner on a Tuesday night for myself or on a Saturday night for guests, I get a ton of enjoyment from making a meal that feels special. Smithfield All Natural Pork Tenderloin is one of those cuts of meat that always feels special, but is easy enough to prepare on a busy weeknight. And since there is a good amount of inactive cooking time when preparing this tenderloin, there’s plenty of time to whip up a few simple, veggie-filled sides while the meat is brining/cooking {like the mashed cauliflower and sautéed zucchini/squash pictured above}.

Brining meat is also a very simple way to achieve top notch moisture and flavor. By soaking a piece of meat in a salty, flavorful bath of water, the meat absorbs the water and, as a result, loses less water during the cooking process. And more water yields an incredibly tender tenderloin.

In the theme of keeping this recipe simple with classic flavors, I created a brine with water, salt, Herbes de Provence, and sugar. Herbes de Provence is an herb mix that typically consists of savory, marjoram, rosemary, thyme, and oregano, all of which compliment pork very nicely. A step-by-step recipe can be found at the bottom of this post.

Smithfield All Natural Pork Tenderloin is perfect for my home because it doesn’t contain steroids, hormones, or artificial ingredients. And since Smithfield All Natural Pork can be found at your local Walmart, this tenderloin is also a convenient choice.

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #AllNaturalPork #CollectiveBias

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4th of July Muffins: Sour Cherry & Ricotta

July 1, 2015 by Kristin

When I walked into World Market today, I was not thinking about muffins. To be honest, I wasn’t thinking about much of anything. The hope was to cruise through the aisles and find a dish or an ingredient that would inspire a recipe. Thankfully, that’s exactly what happened.

Inspiration started with a jar of sour cherries and a few mindless laps around the store. Sour cherry and ricotta ice cream, crumble, or tart – all things that came to mind before landing on sour cherry and ricotta muffins. And then I spotted the most adorable patriotic muffin outfits {can I call them that?} and my mind was as made up as it could be.

I used a Bob’s Red Mill gluten-free blueberry muffin recipe as my guide, replacing blueberries with sour cherries and adding ricotta, knowing the ricotta would give the gluten-free muffin some richness and moisture. And what resulted was similar to a blueberry muffin, but a lot more fun. The sour cherries provided a burst of tart worthy of a summertime holiday treat!

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Homemade Gluten-Free Waffles {Topped With An Egg}

January 19, 2015 by Kristin

For years, I’ve used this pancake/waffle recipe. It yields the fluffiest, most perfect pancakes or waffles you can imagine. And it served as a my go-to base batter for several different flavored waffles. There was never a need to modify, until I went gluten-free.

For six months, I’d been dreading substituting gluten-free flour in this recipe. I had a fear that they’d be flat and dense and that my biggest homemade breakfast go-to would be gone. But after playing around with gluten-free flours, baking powder, and baking soda for the past few weeks, I was finally ready to give gluten-free waffles a shot.

And I’m so glad I did. I also swapped out the dairy with coconut oil and coconut milk to make these waffles dairy-free in addition to gluten-free. And I’m happy to report that these waffles are every bit as delicious as I remember!

When using gluten-free flours, be sure to check the label for other allergens, such as dairy {Cup for Cup contains milk powder}. I used King Arthur gluten-free multi-purpose flour for this recipe. And I am expecting a package full of Bob’s Red Mill gluten-free flours in the mail to play around with as well.

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Balsamic Strawberries With Basil Whipped Cream

October 29, 2014 by Kristin

When I first opened this month’s HEB Primo Picks package, my first instinct was to roast something. I roasted cauliflower and later broccoli, but neither felt worthy of a blog post. And then my mind shifted to desserts… Balsamic desserts.

While roasting all of those veggies, the thickness of the Central Market balsamic vinegar was noticeably different than what you can typically find in the grocery store. It was slightly reduced, a closer resemblance to the balsamic I brought back from Italy last month. This was my motivation for reducing it further.

How visions of roasted veggies turned into a balsamic reduction mixed with sliced strawberries and olive oil, topped with basil whipped cream, I’ll never know. But what I can tell you is how much I loved this combo.

As part of the HEB Primo Picks team, I received compensation to sample various Primo Picks products. The opinions in this post are completely my own and based on my experience.

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