Pork | Jill's Cooking

This roasted pork tenderloin dinner with a side of green beans is the perfect low carb (Keto) dinner packed with protein and flavor. My family didn’t even miss the rice or pasta that would normally accompany the dinner on any other night. Dry-rubbing the tenderloin and then cooking it on high temperature in the oven guarantees it’ll be golden brown on the outside but tender and moist in the middle. When the thickest part of the tenderloin reads 145 degrees F on a meat thermometer than its ready!

Roasted Pork Tenderloin with Garlic Herb Butter

Ingredients:

2 1 pound pork tenderloins

1/4 cup butter softened, salted or unsalted

1 TBSP minced Italian herbs such as rosemary, thyme, sage, basil and parsley (your preference)

4 cloves garlic, minced

Salt and ground pepper

3 TBSP olive oil or canola oil

Garlic Butter:

1/4 cup melted butter

1/4 tsp garlic salt

1/2 tsp onion powder

1 TBSP parsley, chopped

Directions:

Preheat over to 425 degrees F
Using a fork, poke holes all over the tenderloins. Season the tenderloins with salt and ground pepper on both sides.
In a bowl, add the softened butter and all the chopped seasonings. With a fork mix it well until combined.
Spread the mixture all over the pork tenderloins.
Heat the oil in a large cast iron skillet or Dutch oven over medium-high heat. Sear the tenderloins for 3 minutes per side until browned. Transfer the skillet to the oven and bake the pork for 20 to 25 minutes until the meat thermometer reads 145 degrees F. Remove from oven and let rest.
Melt the 1/4 cup butter and add the ingredients for the garlic butter. Mix well.
Move the the pork tenderloin to a cutting board and cut into 1″ slices and arrange on a serving platter. Drizzle with some of the garlic butter. Pass the remaining in a small bowl.

As you can see in the picture, I served this with roasted green beans that I cooked after tossing them with olive oil, garlic, salt and ground pepper. They cook along-side the tenderloin in the oven the last 20 minutes.

Enjoy! XOXO Jill

Sundays in Fall are for football, friends and family dinners. And, what goes better with the pigskin being tossed around than good old fashion Oven-Baked Baby Back Ribs? The following recipe is super easy and finger-licking good!

Oven-Baked Baby Back Ribs

Ingredients:

One or more whole rack(s) of pork baby back ribs

Seasoning — Season Salt or Salt and Pepper or any store bought meat/rib rub (I use something called “Good Sh*t” that is made at one of our favorite meat stores in Lake Tahoe)

Foil to wrap the ribs

Purchased BBQ Sauce (such as Sweet Baby Rays, Stubs, Rufus Teague or Bull’s Eye) or you can make my recipe below

Directions:

Season the pork ribs on both sides generously. Then, wrap the ribs completely in foil and place on a baking sheet. I make packets and pinch the foil around the meat to make it air tight.
Bake in a 325 degree oven for 2 1/2 hours.
Carefully, open the foil packet(s) and baste generously with the barbecue sauce (I warm the BBQ in a saucepan) and broil for about 3 to 5 minutes depending on your oven. Turn the ribs and baste the other side and continue broiling another 3 minutes.
Remove from the oven to a cutting board. Let rest for 5 minutes and then slice the ribs.
Serve with warm Corn Bread or Corn Muffins (recipe below). Other good side suggestions are coleslaw, buttered and seasoned corn or baked beans.

Barbecue Sauce Ingredients:

2 cups ketchup

1/3 cup apple cider vinegar

1/4 cup dark brown sugar

3 TBSP honey

2 tsp Worcestershire Sauce

2 1/2 tsp smoked paprika

1 tsp dry mustard

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

1/4 hot sauce, or more depending on your taste

Directions:

Place all the ingredients in a pan over medium low heat. Stir well to combine as it begins to cook.
Bring to a simmer and reduce to low heat for about 8 to 10 minutes until the sauce begins to thicken.
This can be made ahead and stored in your refrigerator for one week or frozen for several months.

Cornbread or Corn Muffins

Ingredients:

1 cup Gold Medal or other all purpose flour

1 1/4 cup (I use Albers or Bob’s Red Mill) yellow cornmeal

1/2 cup sugar

1 TSP baking powder

1/2 tsp salt

2 eggs

1 cup milk

1/4 cup butter (1/2 stick) melted

Directions:

Preheat oven to 350 degrees
Butter or spray (using Pam or other cooking spray) an 8×8 pan or muffin tin (I prefer making muffins)
Whisk the dry ingredients — flour, cornmeal, sugar, baking powder and salt — together.
In another bowl, whisk together the wet ingredients — egg, milk and melted butter.
Combine the wet and dry ingredients and mix well.
Pour into the prepared baking pan or muffin tin (fill halfway).
Bake 35 minutes until a toothpick comes our clean.

Optional:

You can add 1 cup of frozen or fresh corn to the batter
If you want cornbread but not the hassle of completely making it from scratch, Jiffy, Krusteaz or Marie Callender’s make good box mix. You can also find pre-made store bought cornbread in the bakery section of most grocery stores.

Once baked, top with butter or honey and serve along side the Oven-Baked Baby Back Ribs.

Enjoy! XOXO Jill

Roasted Pork Tenderloin with Garlic Herb Butter (Keto)

Oven Baked Baby Back Ribs