Super Easy BBQ Pork Tenderloin

Hubby is from Memphis, which means that there’s a pretty high standard for BBQ in our family. They take their barbecue seriously, and there are definite rules for what makes acceptable barbecue. Thankfully, this got the thumbs up from hubby. It also got a thumbs up from me for being so easy!

Cast of Ingredients:
Pork tenderloin (mine was about 2 pounds)
1/2 bottle of barbecue sauce (I used Kraft honey barbecue)

Put the tenderloin in the crock pot.

Cover the tenderloin with barbecue sauce.

Turn the crock pot on low for 8 hours. When you come home, it smells yummy and looks like this (Yes, I know, I’m a fabulous photographer)

Use two forks to shred the pork.

Serve on rolls to make sandwiches, or any other way you like. Tacos, salad, the possibilities are endless!

I served this with mac and cheese for a deliciously Southern meal.


What’s for dinner? Take 2

Here’s where I share another recipe for your eating pleasure!
I even remembered to take pictures for you this time. I meant to take a picture of the Asian pork tenderloin, I really did! But by the time I remembered, there were only two sad little slices left.

So what’s for dinner tonight? Jambalaya!

Jambalaya sounds like a party word to me. It’s just begging for an exclamation point. Jambalaya!

But in all honesty, I’m not sure if I’ve ever eaten Jambalaya! before. It’s possible, but it didn’t sound (or taste) familiar. However, it turned out to be delicious, and I hope you like it too.  Also, I’m not really sure what the difference is between Jambalaya! and gumbo, so this might be more gumbo-ish. I’ve never been to Louisiana, but I think they’re similar dishes.  So call it whatever you want, but it sure tastes good!

Drumroll please… Here is my handy dandy recipe for Jambalaya! (or gumbo)

Cast of ingredients:
1/2 pound kielbasa, sliced
1 pork chop (or chicken breast), cut in small pieces
1 can diced tomatoes
1 1/2 cups of corn (frozen or canned)
1 can beef broth
1 tablespoon Worcestershire sauce
1/2 cup instant rice
2 tablespoons flour
2 tablespoons olive oil
1 teaspoon Italian seasoning

(Pretend that there’s corn in the picture above. I tried to remember everything, but I failed)

I adapted this recipe from one that included both chicken (instead of pork), and chicken broth (instead of beef broth). Sadly, hubby is allergic to poultry, which means that chicken and all chicken-related ingredients are a no-no. Believe you me, this is sometimes a struggle! I’ve learned to replace ingredients, be creative with beef and pork, and most importantly, I always order chicken when we eat out since I don’t get it at home.

Here’s the steps, with a few pictures:

Cut up kielbasa and pork chop.  Saute kielbasa in olive oil in a soup pot for about 5 minutes. Sprinkle the flour over the kielbasa and saute until flour is browned. Add pork pieces and saute 5 additional minutes, until pork is partially done. Add in the rest of the ingredients, and simmer for 15 minutes.

I served Texas toast with the Jambalaya!, since bread + garlic + butter = much deliciousness. Plus, it’s an easy side dish that doesn’t require much work.

This was so good and very easy. Enjoy!

What’s for dinner?

Hey guys!

Wondering what’s for dinner tonight?

Well, at our house (aka apartment), we’ll be having Asian Pork Tenderloin, sauteed snow peas, and rice.

Here’s a quick rundown on how to make these easy dishes:

First up, the pork tenderloin.

The cast of ingredients:

      1/3 cup lite soy sauce
      1/4 cup sesame oil (I just used vegetable oil)
      1/3 cup packed light brown sugar
      2 tablespoons Worcestershire sauce
      2 tablespoons lemon juice
      1 tablespoon minced garlic
      1 1/2 to 2 pounds pork tenderloin

Whisk together the first six ingredients.
Place pork tenderloin in a dish.
Pour the marinade over the pork, turning to coat.
Cover and refrigerate for at least 8 hours. (I did this last night, so it has all night and day to marinate.)
Preheat oven to 450.
Place tenderloin in a foil lined roasting pan, discarding marinade.
Bake for approximately 25 minutes.

The snow peas were picked from my dad’s garden on Saturday afternoon. Side note, my dad grows practically every fruit and vegetable that will survive in our climate. It’s like a little farm in our backyard!

For the snow peas, I’ll just saute them in olive oil, garlic, and soy sauce. For this kind of dish, I just eyeball the amounts, but approximately a tablespoon of each should be about right. Saute them for about 5-6 minutes, and enjoy the delicious, crunchy goodness. I could just sit and eat them out of the pan, I love them so much. P will probably have to fight me to get his fair share.

The rice is even easier. I usually use instant rice, because I’m all about making my life easier and faster. You can’t get much easier than instant rice! Measure the amount of rice you want, add water, microwave for 5 minutes, and rice is served. I usually do about 1 1/2 cups of rice and an equal amount of water for us.

Dinner is served! I hope you enjoy. Let me know if you have any changes or suggestions to make these recipes even better.

*Asian Pork Tenderloin is adapted from