Pork Tenderloin

It's a pretty safe thing to say that I am a meat lover. I would never survive being a vegetarian because I honestly think that one of the greatest things in life is a delicious piece of meat.

This is the recipe as you will find it on Pinterest:

Pork Tenderloin

1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin

Mix all ingredients together in a bowl. Place meat in gallon sized Ziplock bag and pour marinade mix over meat. Marinade for at least 3-4 hours. 

Preheat oven to 350º

In a skillet over medium-heat sear each side for 2-3 min. Place in the oven and bake for 30-40 min. or till a meat thermometer reads 160º

*These are the adjustments I made:

Prepare the day before and allow the meat to marinade in the fridge overnight till you are ready to cook it. 

Instead of cooking in the oven I cooked mine on the BBQ

I may be an overzealous marinader but I'm not totally convinced 3-4 hours is enough. If you are in a pinch for time I am sure this is fine but if you are planning ahead why not make it in advance that way the taste of the marinade can really be soaked up and make the meat more tender.

The end result was pretty fantastic!
Ease: Thumbs up!
Cost: Thumbs up!
Overall Reaction: Thumbs up!

Chicken Black Bean Enchilada Casserole

Chicken Black Bean Enchilada Casserole

I am not usually one to enjoy just any casserole and haven't had the necessity to appreciate their simplicity but as my inaugural recipe post I needed to share this great recipe. All the deliciousness of a more complicated enchilada but oh so much easier. This recipe and I will be becoming very familiar with each other as it was made it into my permanent rotation.

Here is the original pin on Pinterest:

2 cups shredded chicken breast meat (I used a rotisserie chicken for added ease)

1/2 teaspoon Cumin

1/2 teaspoon garlic powder

2 Tablespoons chopped fresh cilantro

1 (15 oz) can black beans, rinsed and drained

1 (4 oz) can diced green chili peppers

1 (10 oz) can green enchilada sauce

8-10 corn tortillas

2 cups shredded Mexican Blend Cheese

1 (8 oz) tub sour cream

Preheat oven to 375º. Cook chicken with cumin and garlic powder. Combine chicken in a bowl with cilantro, black beans, and green chili peppers. 

Spread half of enchilada sauce in bottom of greased 11x7 baking dish. Layer pan with tortillas, cover with half of chicken mix. Cover with cheese and dollop with sour cream.

Layer again with tortillas and pour remaining enchilada sauce over tortillas. Spoon remaining chicken into pan and cover with another layer of tortillas. 

Cover pan in aluminum foil and bake for 30 minutes. Remove foil and cover with cheese and dollop with sour cream. Back for 5-10 minutes more or until cheese is fully melted. 

Overall: Thumbs Up!