Ok, so it has been a few days since I last posted. I have to say that I have not been very creative lately and this sucks! Between my boyfriend being sick, my now feeling sick, and making chicken soup for the both of us, I really have not been feeling like trying new things all that much. Allergy season sucks this year!
Ok, now for the good stuff, PORK TENDERLOINS. Last night I decided to make a couple of pork tenderloins, you know the ones that come in a package of 2 that weight in about 2 to 3 lbs depending on where you shop. Well, I made one the traditional way and then other one i decided to experiment with this chipotle rub. I will post the manufactures name and where to get it later today, I promise you will love it!
What you will need is:
2-1 lbs pork tenderloins
2 medium yellow onions
Heavy aluminum foil
Toaster oven if you have one
3 to 4 medium white potatoes
Cream or milk
Fresh ground black pepper
Start with the tenderloins, wash them under some cool water, pat dry with a paper towel and place on a piece of foil for each and set them aside. Take your onions, peel, cut in half and slice.. You will need about one onion per tenderloin for this. Take your tenderloins and season with the Natures Seasoning then place some about half of the onions under the tenderloin and the rest on top and the sides. Bring the two sides of the foil together and fold over till it is tight against the top of the loin, fold in the sides so you create a foil pocket. Repeat for the second tenderloin with the chipotle rub then place both loins into the top rack of your oven at 350 degrees for about 40 minutes. I use a toaster oven and set the timer to about 45 minutes since it needs a little bit of time to heat up to 350. After 40 minutes take the pockets from the oven and set aside to rest for about 10 minutes. When ready to serve, remove the tenderloins from their packets, reserving just the juice from the chipotle rubbed tenderloin to make a gravy. Slice the tenderloins on a diagonal and serve. This should be enough to feed about 2 with leftovers for lunch or 4 for dinner.
While your tenderloins are in the oven cooking, you can make something as a side dish. Last night I made a quick batch of mashed potatoes with the skins on so I had something to go with my leftovers for lunch. Just wash and dice the potatoes, place in a pot with enough water to cover them and sprinkle in a pinch or two of the sea salt. Set to boil and check after about 15 minutes to see if they are fork tender. Once they are done, drain and place the cooked potatoes back into the pot, adding about 2 tablespoons of butter (more if you want them buttery), about 1/4 cup of cream or milk, a 1/4 teaspoon of salt and about 1/8 of a teaspoon of pepper. Smash the potatoes till they are to the consistency you like. I like mine a bit lumpy and a little on the thick side since I will be pouring gravy over them later. You can also serve this dish with a side of sauteed asparagus, green beans, squash, corn nibs, brussel sprouts or, as we did last night, 4 cheese Rice-A-Roni with some chili powder sprinkled in.
For your gravy what you will want to do is take the chipotle rubbed pork and open the foil packet and drain that into a pot with the onions as well. Take about a teaspoon and a half of corn startch and mix that with about 1/2 cup of water and add to the pot, stir and set on a medium to high heat till you start to see the bubbles forming. Once you have achieved the thickness desired, remove from the heat and serve.