Hoisin Glazed Pork Tenderloin Sheet Pan Dinner

An easy sheet pan dinner that is delicious and 

simple to put together. The prep takes 10 minutes

 and can be done ahead of time. This will have the

tenderloins at room temperature before putting

them in the oven . Roasting only takes 20 minutes.

While the tenderloins are roasting, mix up the

 simple herb butter compound. I grow chives 

in a pot on my patio because I use them so often. 

This butter sauce takes this dinner 

to over-the-top delicious.

Let the tenderloins rest before slicing. 

Hoisin Glazed Pork Tenderloin
 Sheet Pan Dinner
2 Pork tenderloins (about 1 lb each)
1/4 C hoisin sauce
1 lb green beans, ends trimmed 

1-1/2 lbs baby potatoes, 
        cut in half lengthwise
3 T olive oil
salt and pepper

Preheat oven to 450º
Spray a large sheetpan with cooking spray
In a large bowl toss the green beans with
1 T of the olive oil and 1/4 t each salt 
and pepper to coat well. Arrange green 
beans in the center of the pan.
In the same bowl toss the cut potatoes with
the remaining 2 T olive oil and 1/4 t each salt
and pepper. Place cut side down at each end of
the pan.
Rinse and pat dry the tenderloins, trim any 
visible fat and silver skin. Pat dry with 
paper towels and place, not touching on 
top of the green beans. Spread with 
hoisin sauce and sprinkle with salt and pepper.
Roast for 20 minutes.
Remove and let rest for 5-10 minutes 
before slicing. 

While tenderloin is roasting, combine
the garlic herb butter ingredients.

Garlic Chive Buter Sauce
4 T butter, softened
2 T minced fresh chives
1 garlic clove, finely minced and smashed
1/4 t each, salt and pepper

After slicing the pork into thick slices, top each
tenderloin with 1 T butter. Top the green beans
and potatoes with the remaining 2 T butter
and serve.
Serves 4

Enjoy!

Perfectly Grilled Pork Tenderloin

This  simple marinade and a few grilling tips

are all you need for a perfectly grilled moist
 and tender pork tenderloin everytime. 

 Tenderloins come 2 in a package.
One will serve about 3 people.

 This is the simplest marinade. I mix it all in
a Ziplock bag and add the tenderloins.

 When the grill is preheated it will only
take 15-18 minutes to cook. You want a
nice brown seared crust on the outside and
just a touch of pink on the inside. It will
continue to cook while it rests off the grill.

Slice and serve with any juices that are on 

the platter. Leftover pork tenderloin make

 great sandwiches the next day. I like it simply

 on buttered French bread with a little 

Dijon mustard or my cranberry chutney. 

Even pork tacos with the usual fixings are

good. It's another reason I usually make two. 

Grilled Pork Tenderloin

2 pork tenderloins  (2 per package)
2 T brown sugar
2 T balsamic vinegar
4 T (¼)  C soy sauce
2-4 cloves garlic, minced
1.) Mix all ingredients in a Ziplock bag and add the
the pork. Squeeze out as  much air as possible as
you zip the bag shut. Turn to coat the meat well.
Refrigerate and let marinade for at least an hour.
2.) Remove the tenderloin from the refrigerator
about 30 minutes before you grill to allow it to
reach room temperature. Pre-heat the grill to
medium-high.
3.) The key to a perfectly grilled tenderloin is to
evenly grill on all sides. Grill the first side for 5
minutes then roll it to each of the 4 sides for about
4-5 minutes per side. You want a nice browned
crust to form. You don't want it to dry out.
4.) Remove to a platter and let is rest for about 10
minutes before you slice it on the diagonal. Serve
and drizzle over any accumulated juices.

Enjoy!

Links; Between Naps On The Porch

One-Pan Brown Sugar Garlic Pork Loin with Vegetables

I love dinners that use just one sheet
pan to roast everything in the oven.

 The roasting juices from the pork
enhance the flavor of the vegetables.

 This was part of a large loin roast I
bought at Sam's Club. I just cut it into
the size we need for the 2 of us and still
have some left over for sandwiches
the next day. I usually cut the larger piece
into thirds and freeze the other 2.

Pork loin is such a versatile roast. I have several
go-to recipes. This combo of seasonings gives
great flavor and adds a completely new twist on
the more traditional pork roast. 

Brown Sugar Garlic Pork Loin 

       with Vegetables

2 lb pork loin

4 garlic cloves, minced

4 T brown sugar

1 T soy sauce

1 T oil
salt and pepper

1. Combine the ingredients and rub all over
the pork, salt and pepper to taste.
Place on a foil-lined baking sheet.
Roast in a 375º for 25 minutes.

2. During this time prepare the vegetables.
After the pork has been in the oven for the
25 minutes, add the vegetables to the
 pan along each each side of the pork.

 3. Continue to roast everything for another
 15 minutes. Total of 40 minutes for the pork.

4.  Now remove the pork roast from the oven, 

leaving the vegetables in the pan giving them
 a toss. Place the pork on a platter allowing it to 

 rest for 5-10 minutes before slicing.
Total of 25 minutes for the vegetables.

5. When you are ready to serve; slice the pork,
pour over any juices from the platter.
Remove the vegetables from the oven and
place alongside the pork.

Prepared Vegetables

2 lbs carrots, peeled and sliced
(or broccoli)

2 lbs potatoes, peeled or scrubbed
 and cut into chunks

¼ C oil

salt and pepper to taste

Mix together in a large bowl

serves 4

Enjoy!

Links: Between Naps On The Porch

Parmesan Baked Pork Chops

I love any dinner that I can throw in the oven.

This is such an easy way to make tasty 

breaded pork chops. 

 Use a pie plate to mix the ingredients. I use 

my glass pie plates for so many tasks. Click HERE
for 10 ways I use them and where to get them cheap.

I'm using boneless chops this time because they 

were BOGO at the store this week. I prefer 

bone-in rib chops because I think they

have more flavor and stay moist and tender. 

 Coat the chops well, pressing on the crumbs.

Put them on a sprayed foil lined baking sheet

 To make this dinner extra easy roast your
potatoes along with the pork chops. just toss
 them in olive oil, and season with salt and pepper. 

 Do the same to your vegetable; broccoli,
green beans, brussels sprouts, whatever and
pop them in for the last 20 minutes.
You'll have a complete oven dinner. Easy!

 The potatoes will get crispy and golden brown.

Parmesan Baked Pork Chops

4 pork chops

1 T olive oil

½ C Italian bread crumbs

½ C Parmesan cheese

1 t pepper

1 t garlic powder

In a pie plate combine the 4 dry ingredients.

Rub the pork chops with olive oil and press into

the cheese mixture until well coated. Line a 

pan with foil and spray with cooking spray. 

Place the pork chops on the pan and bake for

35-40 minutes @350º until golden.

Enjoy!

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Chili Maple Pork Tenderloin

This so-easy dinner is ready in less than 

30 minutes, and it's loaded with flavor

Plus it needs just 3 simple ingredients and 

 Just mix the ingredients and coat

the tenderloin. Roast about 18 minutes.

until cooked to 145º. 

Let rest before slicing. The resting time allows the 

pork to finish cooking and keeps it juicy-tender. 

tip: you can roast potatoes and your vegetable

in the oven at the same time. 

Chili Maple Pork Tenderloin

1 pork tenderloin

¼ C maple syrup

2 T chili powder

1 t steak seasoning

Line a baking pan with foil. Combine syrup and 

seasonings. Spread the tenderloin with this

 mixture, coating well, reserving about 2T for

 later. Roast in a 400º oven for 8 minutes. 

Turn pork and roast another 10 minutes.

Remove from oven and rest for 3-5 minutes. 

Brush the reserved glaze over the pork. 

Slice on an angle and serve. 

Enjoy! 

Grilled Pork Tenderloin with Berry Balsamic Sauce

Here's another elegant but easy pork
tenderloin recipes.
 It's always one of my favorite dinners to
prepare. There's no waste and it's the
perfect size for the two of us or a small family.
There are so many ways to cook it and it's done
in less than 30 minutes. This one is so easy
 because it only uses few simple ingredients
that you probably have in your pantry.
It will create a fast and fantastic 

balsamic infused berry sauce.This sauce has a 

delicious tang condiment for the cumin grilled 

pork tenderloin.

To serve: Slice the grilled tenderloin and
 drizzle with the berry sauce sauce.

Rub tenderloin with olive oil and salt, pepper
and cumin. Let rest for 15-30 minutes. Grill,
 covered just until done-about 16 minutes.
That keeps it moist and juicy-tender.
 Prepare the berry
balsamic sauce. Keep warm.

Tonight I served it with acorn squash and a 

green vegetable. It's a  pretty and colorful 

combination that's also healthy and on the table

 in less than 30 minutes. For the squash I just 

pierced it a few times with the tip of a paring

 knife and microwaved for about 4-5 minutes 

until tender. Then just cut it in half and scoop out 

the seeds. To serve, add butter and season with 

salt and pepper. So easy that way. The vegetable

 was also just microwaved for a few minutes.
Keep this recipe on your list for fall menus. 

Grilled Pork Tenderloin 

with Berry Balsamic Sauce

1 lb pork tenderloin

olive oil

1 t ground cumin

1/2 t salt

1/4 t pepper

Sauce

1/3 C berry preserves 

(blackberry, boysenberry, raspberry)

2 T balsamic vinegar

1 T Worcestershire sauce

pinch red pepper flakes

2 T green onions or chives for garnish

Rub pork all over with olive oil and sprinkle 

with the seasonings. Let rest for 15-30

 minutes. Grill on a cover grill for 14-16 

minutes, turning occasionally just until the

 rareness is gone. It will continue to cook once

removed to a cutting  board. Let rest for 

5 minutes before  slicing on an angle.

Meanwhile make the sauce in a small skillet. 

Combine: preserves, vinegar, Worcestershire 

sauce and a pinch of crushed red pepper.

 Bring to a gentle boil for 2 minutes to

 slightly thicken. Serve sauce over pork 

and sprinkle with green onion. 

2-4 servings

Enjoy!

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Roast Pork Tenderloin with Pan Sauce

This tender and flavorful pork tenderloin 

roast is made even more delicious with a 

simple pan sauce. Just marinade and roast. 

 Add all the marinade ingredients to a
zip bag and smoosh to mix. Add the pork and
smoosh to coat it all over. Press out the air and
 close the bag. Refrigerate for a few hours.

 Remove the pork from the bag and
save the remaining marinade. Roast @400º
for about 30 minutes. I like to use my
cast iron skillet. It gives it a good sear.

 There are always 2 tenderloins in a package and
one is always bigger than the other, so if yours is
the smaller one, just roast for a little less time.
Once it's nice and browned, remove it to a warm
platter. Let it rest while you make the pan sauce.

Place the skillet on medium heat; add the broth

and whisk to scrape up all the browned pieces. 

Add the reserved marinade and bring to a 

 simmer and let reduce for 2-3 minutes.  

 Whisk in the  butter and keep warm on low.

 Slice the tenderloin and spoon on the sauce.

Be sure to spoon extra sauce on each serving.

I served this with sweet potatoes and
oven-roasted brussel sprouts.

For the sweet potatoes I just microwaved
them for 4-6 minutes until tender. Then
I topped with  butter and brown sugar.
The brussel sprouts  were tossed with a little
olive oil, salt and pepper and roasted along with
 the tenderloin for the last 20  minutes,
shake the pan halfway to toss.

I used my cast iron pans for the tenderloin and
the brussel sprouts. 

Roast Pork Tenderloin with Pan Sauce

 1-lb pork tenderloin

2 T olive oil

2 T soy sauce

1 T brown sugar

1 T red wine vinegar

1 T lemon juice

1 T Worcestershire saauce

1 t dried parsley flakes

1 t dry mustard

1 t garlic powder

1/4 t pepper

Add all the marinade ingredients to a Ziplock bag. 

Add the pork tenderloin and toss to coat. Seal 

and refrigerate for 3-4 hours. Remove the pork 

from the bag and reserve the marinade. Roast in
 a large skillet @400º oven for 25-30 minutes.
Remove and let rest 5-10 minutes while you
 make pan sauce. Slice the roast and put
 on a platter. Spoon on sauce.

Pan Sauce:

1/2 C chicken broth

reserved marinade

A pat of butter about 1/2 T

Place the skillet on medium heat; add the broth

and scrape up all the browned pieces. Add the 

reserved marinade and bring to a simmer and let 

reduce for 2-3 minutes. Whisk in the butter. 

Remove from heat. Pour over the pork 

tenderloin slices in the platter. 

Enjoy!

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the Cubano ~ Grilled Cuban Sandwich

When you grow up in Miami you know all about 

the Little Havana area and the great Cuban food.

Now I live about 1 hour away, but managed to 

visit the famous Cafe Versailles twice last

month when I needed to go to Miami to 

renew my passport. Now I get my Cubano fix

at home. It's a great sandwich!

To make an authentic Cubano you need:

Cuban bread

roast pork slices

boiled ham

pickle slices

Swiss cheese

Yellow mustard

and butter.
I always plan on making this sandwich whenever
I make a pork roast. I know there'll be great
Cubanos the next day. You can maybe leave out
the roast pork if you don't have any, but change
 too many other ingredients and you won't have
 a real Cuban.

You'll have a nice grilled ham and cheese
sandwich instead.

Of course there is only one bread that works
best, and that's Cuban bread.  Why Cuban bread?
Cuban bread is under baked 

so it's not ready to eat when you buy it.

 It's meant to be grilled, toasted or warmed

 in the oven without getting overly browned or
 dried out.  It compresses nicely and gets golden
brown and crunchy when  grilled. Most

 grocery stores carry Cuban bread now. 

If all else fails, use Italian or French.

I had the roast pork slices leftover from 

Cuban Mojo Roasted Pork Loin 

made earlier and I always plan on making

Cubanos with the leftovers. 

 Lightly toast the buttered bread
and warm the pork slices.

 Start layering. Pork slices,

 Pickles,

 Boiled ham,

Swiss cheese,

and Yellow mustard.

 Butter the outside and grill.

It should be thin, hot, crispy, and oozing delicious
 melted cheese.

Golden brown and pressed.

Cut diagonally to serve.

~ Cubanos ~ 

Grilled Cuban Sandwich

Cuban bread

roast pork slices

boiled ham

pickle slices

Swiss cheese

Yellow mustard

and butter.

Using a grill or cast iron skillet heat the pork

slices on one side. Slice the bread 

in half horizontally and butter the cut side. 

Place buttered side down on the grill

 and grill until lightly toasted. Remove the bread 

to a cutting board and lay on the pork, pickles, 

cheese and ham on one side. Slather the yellow 

mustard on the other side and put together.

Butter the top of the bread and place buttered

side down on the grill. Butter the bottom side. 

Close the grill and cook for 2-3 minutes until

heated, browned, and the cheese melts.

Remove to the cutting board and cut

diagonally into long triangles. 

Enjoy!

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