Garlic and Herb Pork Tenderloin is one of my favorite back-pocket recipes. It only takes a few minutes to get it into the oven or grill, and then it cooks really quickly. It’s fabulous for stress-free entertaining or just a regular Monday. It’s really lean meat, lickably delicious, super fragrant, and couldn’t be easier. I got it into the oven post-workout, and let the oven do the work while I showered. Lunch was ready when I was! I made two of them. We had the first for lunch with garlic and dill roasted carrots, and saved the other for lunch the next day. I’ll show you what I did with it!
Here’s my tenderloin recipe. Jen’s Grilled Garlickly Herb Pork Tenderloin with Fennel and Orange Salad
Jen’s Cuban Stacks with Melon
This is my wonderfully inauthentic breadless Cuban sandwich.
Slice the roast tenderloin thinly and arrange 4 little stacks on a baking sheet.
Top each with:
1 slice ham
1 slice Swiss cheese
Pop into a 350 degree oven to warm through and melt the cheese.
dill pickle slices
Serve with fresh melon. Yeah, it’s that easy. Hug me later!
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I get asked about my spice wall all the time. The magnetic tins on the wall are great for any spices or salt-free blends. Salt corrodes the tins, so anything with salt is in a glass jar on the counter underneath.
My favorite knife. It’s a 7″ full tang Santoku. Full tang just means that the blade runs the full length of the knife. The blade and handle aren’t two separate components, so there’s no breaking point. I chose the Ikon handle design, which is wonderfully ergonomic. I have spent hours on a produce sculpture before and my hand was just as comfy at the end. It’s worth the pennies.