Easy Peppered Pork Loin

porktenderloin

EASY Peppered Pork Loin (with carrots and onions) with homemade honey wheat rolls and rosemary potato wedges

Ok. So, this will be REALLY easy, especially if you have a Trader Joes nearby.

Step 1: Purchase Trader Joes peppered pork loin.

Step 2: put in crock pot.

Step 3: add peeled and cut (into about 2-3 inch pieces) carrots and add to crock pot

Step 4: add 1/2 onion chopped into large pieces.

Step 5: add 1 cup of water, and pour over top, and add salt & pepper

Step 6: cook on low in crock pot for 6-8 hours (4 hours on high)

That’s IT for the pork!

Potato wedges:

5 potatoes
Olive oil
Salt (I use pink Himalayan salt grinder from TJ)
Garlic powder
fresh rosemary

Wash and scrub potatoes, and then dry. Slice potatoes in half, and then wedges, as thick as you’d like, just try to make sure they are all relatively the same size. Line a cookie sheet or pan with tin foil ( I LOVE the new non-stick tin foil… just sayin’)

preheat oven to 425 degrees
in a glass bowl,  toss the potato wedges with 2-3 turns of olive oil, salt, pepper, and FRESH rosemary (it smells AMAZING!).

Spread over the tin-foil covered pan and bake for 15 min. Then, take tongs, or a spatula and turn them over, and bake for another 15-25 minutes (depending on thickness of wedges) until tender.
DONE! Not bad huh?

Oh… now for the rolls. I followed this recipe to the T, so here it is: (IT’S SOOO EASY!
30-minute honey wheat rolls recipe: http://www.ihearteating.com/2013/07/29/30-minute-honey-wheat-rolls/

They are perfect…. and delicious. All 12 were gone in 2 days! YUM!

There’s that!

Grown-ups Mac&Cheese

Myversionmac&cheese

I’m going to call this MY version of grown-ups mac&cheese. Because truly, this is what I would pick over baked Mac&Cheese, or anything similar. This is my comfort food. YUM!

original recipe credit: http://www.lifeasastrawberry.com/parmesan-spinach-orzo/

(Anything that I Change or Add, I will put afterwards with a parenthesis or an asterisk *)

  • 2 and 1/2 cups whole wheat orzo (*I used high-fiber orzo)
  • 2 Tbsp. Extra Virgin Olive Oil
  • 2 green onions, chopped (* I used a sweet onion)
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 2 tsp. flour
  • 1 cup milk (I used skim!) (I used unsweetened coconut milk)
  • 2/3 cups spinach, chopped
  • 1/2 cup parmesan cheese, shredded, plus extra for garnish

I then cooked 2 pieces of pre-cooked Trader Joe’s uncured bacon in the microwave until extra crispy, and set it aside. (approximately 40 seconds)

Take 4-6 frozen Trader Joe’s boneless chicken tenderloins and put into skillet w/2-3 turns of extra virgin olive oil. (They do not need to be thawed). Put salt&pepper, garlic powder and a little bit of Mrs. Dash to each side of the tenderloin, and simmer on medium to low heat for 10-15 minutes, or until firm. Then remove from heat and set aside.

Directions:

  1. Cook orzo according to package directions. Set aside.
  2. Heat olive oil in a medium-sized pot over medium heat. Add onions, garlic, salt and pepper and saute for 1 minute or until onions are translucent. Add flour to form a roux and cook for an additional minute.
  3. Add about 1/4 cup of the milk to the pot and whisk to work out any lumps from the roux. When lumps are worked out, add the remaining milk and whisk to combine. Bring to a simmer and cook until sauce has thickened, about 8 minutes.
  4. Add chopped spinach to sauce and cook an additional 2 minutes or until spinach has cooked down. Remove sauce from heat.
  5. Stir parmesan cheese into sauce. When cheese has melted, add cooked orzo to sauce and toss to coat. Garnish with extra parmesan cheese and *crumbled bacon and add *chicken to top or chop the chicken into bite size pieces, and serve immediately.