Super Simple Garlic & Parsley Tenderloin
After I have been stuffing my face with potatoes of every conceivable kind for days on end, I sometimes feel the need to give my waistline a break by giving it a few days of low carb food, lol.
Eating completely low carb and low sugar was something I did for many years, and I am grateful that I went through that dietary journey, because it made me a lot more conscious about what I choose to put into my food on a daily basis (in terms of seasonings etc.) and it also forced me to become more creative with my cooking in general… not that I wasn’t creative to begin with, but you would be amazed how you suddenly start to feel “stumped” when you take away all the ingredients of convenience.
Pork tenderloin has become one of my favourite “go to” meats because it is quick, easy and low fat - if that interests you. To be honest, it is the opposite which normally interests me, lol - but a well cooked tenderloin is also hard to beat!
People often get tenderloin and loin mixed up and cook it incorrectly for that reason - which ends up giving them a tough and very undesirable piece of meat. Loin is a cut which needs to be cooked slowly and for longer, whilst tenderloin is the complete opposite. Essentially, you treat pork tenderloin in a very similar manner to a beef fillet.
This particular recipe is one of my favourites - because, well… GARLIC and also because as I mentioned… super simple - both the meat and the side!
I know many people have a love hate relationship with cabbage… and though I am not a fan of cole slaw… I do love blanched cabbage! Prep for both of these things are so simple, I am not even going to bother with an ingredients list.
Pork tenderloin often come in packs of two, but even if it is a single - nothing much changes. First things first, pop your oven on to approx. 180 degrees Celsius. Then you want to give the meat a light coating of salt and pepper and then pop it into a heated pan with a little olive oil, just to sear it and give it a nice golden exterior. This should only take about two minutes a side.
Grab yourself some foil, and place the seared tenderloins on it. You can add a fresh grind of sale and pepper and then add all your other seasoning. A whole lot of crushed garlic - the more the merrier in my opinion, but each to their own - you can add as much garlic as you have a preference for. Then sprinkle on some freshly chopped parsley, a couple of bay leaves if you have and then a few blobs of butter along the top.
When you are done with all of that - wrap it up tightly in the foil and when the oven is ready, pop it in for approx. 20 minutes. You do not want to overcook this because it will be tough. After 20 min, remove it from the oven, but leave it wrapped in the foil and just set it to one side to rest while you finish up the other goodies!
I did this with two low carb sides - whole roasted sweet potato and blanched cabbage and spinach. Whole roasted sweet potatoes are amazing, but they will definitely take longer than the 20 minutes needed for the meat, so leave them in there for about another 30 minutes after you take the pork out. And when they are ready - nothing more than a little salt, pepper and butter will do the trick.
For the cabbage and spinach, just bring a pot of water to the boil. While you are waiting for that - you can chop up the cabbage and spinach and then give it a quick rinse in a colander.
When the water is boiling, throw in the cabbage for approx. 7 minutes. In the last minute, throw in the baby spinach. You don't want the baby spinach in the water for more than a minute otherwise you will start to lose whatever nutritional value it has. Remove from the heat and drain.
Leave them to drain in the colander - placed over the now empty pot for a while - giving them a toss every couple of minutes, because it takes a little while for all the water to drain properly - and you don't want to serve it on a plate with a whole bunch of water swirling around at the bottom. When that is done, you can season as desired and add a little butter - because everything is better with butter, lol!
And that is about it! Make a little gravy if you want or just use the delicious garlic butter from the tenderloin to drizzle over everything when you serve it!
Bon Appétit
❤❤❤
Until next time...
Much Love from Country Bumpkinland, South Africa xxx
Jaynielea
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Hi Jaynie ;)
Wow 😍 You are an amazing cook! The dish looks so appetizing! 😋
I love meat combined with vegetables, it's really delicious!
I don't like all kinds of cabbage, only cauliflower and Peking (Napa) cabbage 😁
Have a wonderful day 🙃🍀
Pork tenderloin was one of my favourite parts when we kept pigs.
(Although bacon was always good too :-) )
This post has received a 100.0 % upvote from @boomerang.
Thank youuuuuuuuuu :)
El lomo de cerdo es uno de mis cortes favoritos, porque queda muy bien, asado, ahumado y al horno como esta receta que te quedó es insuperable, igual que la guarnición. Excelente explicación y fotografías😋
Saludos...
Debo felicitarte sinceramente por ese platillo tan espectacular... Yo amo el lomo de cerdo, realmente me encanta la carne del cerdo, es muy gustosa y se combina con muchas guarniciones.
Además tu platillo se ve fácil de preparar y muy delicioso con esos vegetales.
Saludos y bendiciones
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You really know how to cook, this looks great @jaynie.