This recipe is one of my favorites and such an easy go-to! A grocery store near my parents often runs a sale on pork tenderloins for $1.99/ lb. When they do this I'll pick up a few and store them in the freezer. For this recipe make sure you allow plenty of time for the pork to thaw. Also, this recipe takes a full hour and 15 minutes, maybe more depending on the size of your tenderloin. Ok, so lets get started.
- Pre heat oven to 450 degrees.
- take tenderloin out of packaging and rinse, then pat dry.
- line baking sheet with aluminum foil and spray with cooking spray (I used Pam grill/high heat spray)
- Place tenderloin on baking sheet and season. You may go as simple as salt and pepper, or lemon pepper. However I used penzey's chicago steak seasoning. Generously season tenderloin on all sides.
- When oven has reached temperature, place tenderloin on middle set rack, and cook for 5 1/2 minutes per pound. So- Mine was right at 2 lbs and I cooked it for 12 minutes (I added one minute for good measure).
THIS IS THE MOST IMPORTANT STEP!!!!! WHEN COOK TIME IS DONE, TURN OFF OVEN AND WALK AWAY!!!!! DO NOT PEEK! DO NOT OPEN THE OVEN!!!!
- Leave tenderloin in the oven for 60 minutes.
AGAIN- DO NOT OPEN THE OVEN!!!! DO NOT PEEK!!! JUST TRUST!!!!!
- After the 60 minutes is up your pork tenderloin will be perfectly cooked. It will look slightly wrinkled, but thats ok. It will be tender with a juicy pink center.
So- while the tenderloin is cooking you can make the potatoes. My general rule is one medium sized potato per person. I used only two potatoes- so make sure to change ingredient amounts accordingly. Other ingredients needed: 1/2 stick butter, 1 cup chicken broth, minced garlic, salt.
- Wash, peel, and cut potatoes into small cubes. Place in sauce pan and cover with water. Salt water and bring to a boil.
- Boil potatoes until they are soft and can be easily cut with a fork.
- Drain potatoes and place in mixing bowl. (I use a kitchen aid mixer to whip the potatoes)
- Slice butter and add to potatoes, also add in salt and a spoonful of minced garlic (how much depends on how many potatoes and how much you like garlic.
- Using the whisk attachment- turn the mixer on a low speed. Gradually increase speed as potatoes mash and mix. Add chicken broth little by little as necessary to make potatoes smooth. You most probably will not use the whole cup of broth.
- Potatoes are done when they are smooth, creamy and whipped. Transfer to another bowl, cover and place in microwave to keep warm.
The collards were cooked the day before in the slow cooker. I got a large bag of collards at the farmer's market already cleaned and chopped (yep I cheated). I placed about 1/2 the bag (if i had to guess about 6 cups of chopped collards) into the slow cooker. I diced 1/2 onion and stirred it into the collards, along with 4 pieces of bacon cut into bite sized pieces. I then poured a quart of chicken broth over the collards and stired again. Cover and cook in slower cooker on high. Check often stirring each time and checking chicken broth. I cooked mine for about 4 hours, however you may cook them as long as you like, depending on how soft and tender you like. As always- salt and pepper to taste, and later add hot or pepper sauce if desired!
sorry for the long post! enjoy!!!
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