The Best Pork Tenderloin Ever!

I love a good pork tenderloin, and this recipe is the best ever!  The tenderloin is marinated with a rub flavored with lots of spices.  The dry rub penetrates all the way through and bakes into a sticky, sweet glaze.  Start the night before and you won't be disappointed. 


Ingredients: 

2 1/2 lb pork tenderloin or boneless pork roast
1/2 cup brown sugar
1 tsp black pepper
1 Tbsp kosher salt
1 1/2 tsp garlic powder
1 tsp dry mustard powder
1/2 tsp onion powder
1/2 tsp red pepper flakes
1/2 tsp cayenne pepper
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp dried thyme leaves

Mix brown sugar and spices in a bowl.  Rub spice mixture over pork and place in Zip Lock bag and refrigerate overnight. 

Preheat oven to 350 degrees.  Place tenderloin in 13 x 9" baking dish.  Bake in preheated oven until pork is slightly pink (about 160 degrees). -- about 1 hour.  Let rest a few minutes before slicing. 

I serve it with roasted potatoes and green beans.  Such a good meal in a short amount of time.

Grandma's Fried Chicken with Mashed Potatoes and Corn

There is simply nothing better than Grandma's fried chicken.  Add mashed potatoes with gravy and corn and this meal is wonderful for weeknights or weekends.

Ingredients:  (for 2 - 3)
4 Tbsp butter

8 oz light cream
2 green onions
4 russet potatoes
6 oz Canola oil
2 boneless skinless chicken breasts
1 oz Miracle Whip
1/2 cup seasoned flour or chicken breading
12 oz corn kernels
2 tsp water
Olive oil
Salt
Pepper


Cut potatoes into 1/2" dice.  Place in sauce pan and add 2 tsp salt.  Bring to a boil and reduce to a simmer.  Cook until fork-tender (12 - 15 minutes).

Trim and thinly slice green onions on an angle.

Pat chicken breasts dry and season both sides with a pinch of salt and pepper.

Combine Miracle Whip and 2 tsp water in a mixing bowl.  Place seasoned flour in another bowl.

Dip chicken breast in the mayo-water mixture, then in seasoned flour, coating completely.  Shake off excess and place on plate.  Repeat with additional chicken breasts.

Pour Canola oil into medium fry pan.  Lay chicken breasts in oil and cook.  Flip every 3 - 5 minutes until golden brown and chicken reaches an internal temp of 165 degrees.  (10 - 14 minutes)

Remove cooked chicken and place on a towel-lined plate.

Cook the corn in a small pot over medium heat.  Add 1 tsp of olive oil.  Stir occasionally until   warmed through (4 - 5 minutes).  Season with salt and pepper.

Place green onions and 4 oz cream in a saute pan.  Bring to a simmer and stir until gravy thickens to coat the back of a spoon. (3 - 5 minutes)  

Remove from burner and add remaining butter. Season with pepper.

Drain potatoes in a colander and return to pot.  Add 2 Tbsp butter and 2 oz of cream. Mash until potatoes reach desired consistency season with salt.

Plate chicken, potatoes and corn.  Top chicken and potatoes with gravy.

ENJOY!