FoodFash

Adventure Begins in the Kitchen

Brined & Seared Pork Tenderloin

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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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Fennel & Sweet Potato Hash

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Sweet Potato & Fennel Hash

We didn’t spend much time shopping while in Paris.  Our time was filled to the brim with touring neighborhoods, visiting museums and landmarks, and eating at the most wonderful restaurants {top 5 list coming soon!}.  And since it felt like full-blown winter in Paris {to a Floridian, Texan hybrid}, most of the shops we did pass by had windows filled with gloomy, heavy winter coats.

Bobbies Paris - Chelsea boots plates Bobbies La Féérique

What I did manage to bring home with me were the boots pictured above {aren’t they amazing?!}, a few bottles of champagne from a Parisian wine shop, a handful of beauty products from the Pharmacie, and a bottle of Herbes de Province seasoning from a nearby grocery store.  I highly suggest spending some time at a local grocery store whenever you’re traveling abroad.

Sweet Potatoes and Fennel

I’ve already used the Herbes de Province seasoning twice since coming home.  Not only did it work wonderfully in the hash recipe within this post, but it was also so delicious on roasted chicken drumsticks.  According to the Internet, Herbes de Province typically includes thyme, savory, and various other dried herbs from the region of Southeast France.  The mix I picked up included oregano, savory, rosemary, thyme, and basil.

Sweet Potato and Fennel Hash

I wanted to use this mix in a breakfast hash, but after a week of heavy eating in Paris, I wanted a hash a little more nutrient filled than a traditional white potato and onion hash.  I picked up sweet potatoes, fennel, bacon, and eggs for this hash, and it was exactly how I had hoped to start my first day at home.  Slightly savory, slightly sweet, this recipe is the perfect way to sneak in some veggies at breakfast.

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