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Herb Crusted Pork Tenderloin

11 Mar

Is it bad that i posted a Purim Hamentaschen recipe right before this and now i’m cooking pork? LOL my jewish relatives are rolling in their graves. UGH! I had to try it!!!

Herb Crusted Pork Tenderloin

1.5 lb boneless pork loin, with some fat left on
1 tablespoon salt
olive oil for drizzling
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried rosemary

Combine the salt, garlic, thyme, basil, and rosemary in a bowl. Add pepper to both sides of the loin, just a light coating on each side. With your fingers, massage the rub mixture onto the pork loin, covering all of the meat and fat on each side. Drizzle some olive oil on top of the pork loin on each side.

Place the loin into a ziplock bag, and refrigerate for up to 4 hours. (Will still come out yummy if you don’t have time to refrigerate at all!)

Preheat the oven to 475 degrees. Roast the pork for 30 minutes, then reduce the heat to 425 degrees and roast for an additional 45 minutes. When the internal temperature reaches 155 degrees, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests. Slice the pork tenderloin into 1/2 inch slices.

I made some gravy for dipping but its delicious without also. I served with roasted potatoes and corn. This will wow your guests and is a delicious sunday night dinner.



11 Mar

Happy Purim!

This is my aunts recipe. Enjoy!

PLEASE NOTE* Make dough one day ahead and refrigerate. Take it out about 1 hour prior to rolling!

1 cup margarine (or butter)
1 and 1/4 cups of sugar
3 eggs
1/4 cup of orange juice
2 tsp of vanilla extract
6 cups of flour
1/4 tsp salt
2 tsp baking powder
Fillings like Prune or Poppy Seed Filling, or more sweet such as Nutella, Apricot, Raspberry, or Strawberry Preserves

Step by Step Instructions
Cream the butter and sugar together.

Mix in the eggs, one at a time

Stir in the orange juice and vanilla

In a separate bowl, sift together the flour, salt, and baking powder and add to the wet mixture gradually

Allow it to form a doughey mixture. Go slow with the mixer until it forms a ball. NOT like the photo above.

Put it into a ziplock or leave it in the bowl and refrigerate.

Preheat the oven to 375 degrees. On a lightly floured surface, roll out the dough into a thickness of a 1/4th of an inch. Cut into circles with a 3″ round cookie cutter or glass of that diameter.

Put a teaspoon or less of the desired filling into the center of the cirle and start by pinching up one side of the circle as shown

Push the longest side into the filling and pinch the other two sides to form a triangle.

Continue forming Hamentaschen with all desired fillings. Place them all onto lightly greased cookie sheets.

Bake them for 20 minutes or until golden brown. Remove from the cookie sheets carefully with a spatula. Cool completely and enjoy!