Doin' Some Cookin'... Herb Roasted Pork Tenderloin

Pork tenderloin is an affordable piece of meat that is easy to fix and hard to mess up, especially when prepared in the slow cooker.

The spice blend used for this recipe turns a bland piece of meat into something packed with lots of flavor. The cumin is what really stands out, which I really like.

I shredded the pork before dinner and served it with roasted potatoes and green beans. Little Man cleaned his plate which is always the greatest compliment.

This is a great make ahead recipe, see freezer instructions below.

Herb Roasted Pork Tenderloin

Adapted From: Thriving Home

Makes 4 Servings

Stars of the Show:

• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp dried thyme
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 1/4 lb pork tenderloin

And Action:

Combine all the spices in a small bowl and mix well. 

Place the pork tenderloin in the slow cooker and drizzle with the olive oil.

Rub the seasoning all over the pork tenderloin. Pressing into the meat so the seasoning adheres. 

Cook on low for 8 hours. Enjoy!

Freezer Meal: 

Make the seasoning mix, drizzle olive oil on pork, and press the seasoning into the meat. 

Place the uncooked pork in gallon-sized freezer bags, seal, and freeze.

The night before, thaw in the refrigerator. 

Place in the slow cooker and cook on low for 8 hours. Enjoy!

Doin' Some Cookin'... Herb Salted Garlic Parmesan French Fries and Roast Beef Dip Sandwich with Herbed Garlic Au Jus

Holy hell! This dinner was quite ambitious for a Monday night, especially after an exhausting day at work. Note to self, make this on a weekend and preferably when your patience levels are high.

The potatoes get double fried and believe me it is totally worth it. Then they are tossed in a garlic parmesan herb salt.

This meal is carb heavy... and wine heavy... as in, I drank the bottle of wine after using the splash of it  to make the au jus. At least now I'll be able to sleep off the carb overload.

Herb Salted Garlic Parmesan French Fries

Adapted from : How Sweet It Is

Makes 2 Servings

Stars of the Show:

• 2 russet potatoes, thinly sliced, like french fries
• 1 qt canola oil
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh cilantro, chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh oregano, chopped
• 1/2 tbsp sea salt
• 1/4 tsp garlic powder
• 1/3 cup grated parmigiano reggiano cheese

And Action:

Add potatoes to a bowl of ice water and let sit for 30 minutes. Place two layers worth of paper towels on a baking sheet and remove the potatoes from the water. Take more paper towels and pat dry the potatoes. 

Add oil to a large pot and heat over medium high heat until the temperature reaches 350 degrees (use a candy thermometer). Add the potatoes in batches and fry for 2-3 minutes. Remove and place on paper towels to drain the oil. 

Let the potatoes cool, about 10 minutes.

Make the garlic parmesan herb salt using the rest of the ingredients.  

Fry the potatoes again until browned and crispy. Toss with the garlic parmesan herb salt. 

Roast Beef Dip Sandwich with Herbed Garlic Au Jus

Adapted From: Food.com

Makes 4 Servings

Stars of the Show:

• 2 tsp olive oil
• 1 tbsp onion powder
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp basil
• 1/4 cup red wine
• 2 tbsp soy sauce
• 1 can (14.5 oz) beef broth
• 1 french baguette, cut into 4 portions and split in half
• 1 (4 oz) package garlic and herb goat cheese
• 1 lb thinly sliced peppered roast beef

And Action:

To make the au jus: In a medium saucepan heat oil, then add onion powder, garlic, and the other dried herbs. Stir often for 1 minute. The add red wine and soy sauce. Increase the heat, bring to a simmer and let the sauce reduce by half. Add beef broth and simmer for 5 minutes. 

To make the sandwiches: Spread the cheese evenly on both sides of the baguette. Divide roast beef among the sandwiches. Close the sandwiches, place on a baking sheet, and bake at 450 degrees for about 3 minutes. Serve with small cups of the au jus for dipping.