Well, to all those anxiously awaiting the news about WM’s Track, he tracked T-44’s. He was ecstatic because it was his first choice! What this means for us is that we’ll be moving in the next month or so to Corpus Christi, TX where WM will continue to train at Naval Air Station Corpus Christi. T-44’s are joint Air Force/Navy training. So, that’s that. What it means for my blogging is that as we gradually run out of food in our house to move, you may see less recipes for a short while….Sorry…
I’m putting up one of the easiest and most delicious week night dinner recipes I know. It started out as a recipe for roasting a whole chicken (which weirded me out) and has become a delicious pork tenderloin recipe. So, without further ado…
Roasted Pork Tenderloin with Kalamata Olives and Cherry Tomatoes
1 lb Pork Tenderloin (You can either buy a plain one or a lightly preseasoned – if you buy preseasoned, stick to a flavor that is herbish or garlicish – no barbecue)
1 container of cherry tomatoes
5 oz pitted kalamata olives (more if you prefer)
Prepare a baking sheet or dish by placing aluminum foil on top of it and spray with non stick cooking spray. Preheat oven to temperature listed on package of pork tenderloin.
Place pork tenderloin on baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and small amount of paprika.
Place olives and tomatoes around the tenderloin. Drizzle them with olive oil and sprinkle with salt, pepper, and a small amount of paprika.
Bake in oven for time specified on your package of pork tenderloin (this is somewhere near 20 minutes per pound).
As with any meat dish over than beef, use a meat thermometer to make sure it is cooked all the way through. My electronic meat thermometer shows the temperature for pork between 160 degrees and 170, depending on how well you like it cooked. I usually prefer my pork cooked to the 170 degrees.
|You can also use Turkey Tenderloin to make this dish!|