Spiced Pork Tenderloin
1 teaspoon Tone’s Thyme Leaves
1 teaspoon Tone’s Italian Seasoning
1 teaspoon Tone’s Granulated Garlic
1 teaspoon Tone’s Cayenne Pepper
1 teaspoon Tone’s Ground Cumin
1 teaspoon Tone’s Ground Coriander
Tone’s Salt & Pepper to taste
1 ¼ lbs pork tenderloin
1 tablespoon olive oil
•Preheat oven to 450⁰F.
•Season pork tenderloin with salt and pepper to taste on both sides.
•In a separate bowl, mix the remaining dry ingredients. Stir mixture with a fork until all the ingredients are well combined to create seasoning.
•Sprinkle rub over the pork tenderloin with dry hands, and then rub the pork with seasoning over all sides. (You can add olive oil to meat first to help rub stick better.)
•In a large skillet over medium-high heat, add the olive oil and heat.
•Add garlic and sauté, stirring for 1 minute.
•Place pork tenderloin in the pan and cook for about 10 minutes, searing each side (use tongs to turn over).
•Transfer meat to roasting pan and bake for 20 minutes at 450⁰F. Slice and serve.
3-4 Fingerling Potatoes
1 shallot, chopped
1 clove fresh garlic, crushed and chopped
Tone’s Sea Salt to taste
Tone’s Black Pepper to taste
Fresh parsley, chopped
•Place all potatoes in a bowl; add olive oil and toss to coat potatoes.
•Chop shallots and crush garlic then chop and add both to the bowl. Season with black pepper and sea salt, and add fresh parsley. Toss everything together. Add to oven at 450⁰F with pork for about 20 minutes until golden. Serve as side.
2 oz. vodka
1 ½ oz. Triple Sec
1 lime (1/2 juiced and ½ garnish)
1 ½ oz. Cranberry Cocktail Juice
•Fill shaker with ice.
•Add vodka, Triple Sec, juice ½ a lime and Cranberry Cocktail Juice; place lid on.
•Shake well and pour into glass. Garnish with ½ lime if desired.
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