Pork Tenderloin
Hello! I thought I’d try something new for 2022 and share recipes in each (or most!) newsletters. These will be some of the recipes I use on a regular basis, and I’ll also try to remember share a bit of info on where I got the recipe, who passed it down, etc. I hope you enjoy this new feature! Feel free to reply to my newsletter let me know if you tried it out!
(And if you’re one of the few who saw this one last week, keep checking back! I’m only repeating this week because most people didn’t find my links last time.)
In 2021 after The Mister’s father got sick and we helped them move to be here, closer to us, The Mister’s aunt started cooking tons of food to bring to my MIL each time they visited. (The aunt/uncle live about two hours away from us, and with the MIL now living here, everyone is now able to visit more regularly. Yay! ?) On one of their trips over, we all had dinner together at the MIL’s house, and lo-and-behold, I found a new favorite entree to make! AND . . . it’s super easy!!!
Behold, pork tenderloin . . .
Ingredients
- 2 lean pork tenderloins, extra fat trimmed off (they usually come two to a package)
- ¼ c Moores liquid seasoning (this is like Dale’s seasoning, but less salty)
- Olive oil
- Salt
- Pepper
- Garlic powder
Instructions
Preheat oven to 350 degrees F.
Season each loin with salt, pepper, and garlic powder then brown in olive oil. Place in a baking dish.
Pour the Moores seasoning over top of each loin. Add a small amount of water in the pan, not more than ¼c. Cover with foil.
Bake 40-45 minutes, depending on size of the loins. To brown, uncover for last 5-10 minutes.
Lest rest/covered before slicing or about 15 minutes.
ENJOY!!!
