double oink

dinner is served

When Derek and I went to Hawaii on our honeymoon, we promised each other not to buy any silly souvenirs but to only buy things that could be used or consumed. We really don’t need any more tchotchkes or other things to clutter our home. So one of the few things we did bring back was Kona Joe coffee. We toured the farm while on the Big Island and were amazed at their trellis-grown coffee.

coffee rub rubbed

We also bought a little pouch of Kona Coffee Rub. I  had been waiting to use this spice rub for awhile, so when I came across this recipe for pork tenderloin, I jumped at the chance to give it a try.

sear checking the temperature

I love using a cast-iron skillet for cooking pork tenderloin. You can get a nice sear on the meat and then throw the whole thing in the oven to finish cooking. No muss, no fuss.

oven cam

I’m not the biggest fan of cooked cauliflower, but trusting my go-to method for cooking veggies, roasting, did not let me down. Of course adding bacon and garlic didn’t hurt either. This dinner was a double dose of pork goodness, but it was so yummy!


spice-rubbed pork tenderloin
printer-friendly recipe
adapted from Inspired Taste
serves: 4

1 pound pork tenderloin
1 1/2 tablespoons dry spice rub (your favorite brand or see below)
2 tablespoons canola or vegetable oil
3/4 cup apple cider or juice
1 tablespoon unsalted butter

spice rub: (adapted from Food Network)
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon oregano
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1/8 teaspoon allspice
1/8 teaspoon cayenne

Heat oven to 375 degrees. Preheat a heavy-bottomed skillet (we use a cast iron pan) over medium-high heat for one minute. While the pan preheats, use paper towels to dry the pork then roll in seasoning blend/rub. Add oil to preheated skillet then add pork. Sear pork on all sides until a rich brown color, about 2 minutes on each side. Remove pan from heat and transfer to the oven for about 10-15 minutes or until cooked through (until the internal temperature is 150-160 degrees). Remove pork from pan then allow to rest for at least 5 minutes. While pork is resting, place the skillet over medium heat, add apple cider/juice and simmer until reduced by half. Add butter to reduced cider then serve drizzled over sliced pork.

bacon makes it better

bacon and garlic roasted cauliflower
printer-friendly recipe
adapted from Steamy Kitchen
serves: 4

1 head cauliflower, cut into small florets
6 cloves garlic, sliced or halved
3 strips bacon, cut into bite sized pieces
2 teaspoons olive oil
Salt to taste
Freshly ground black pepper to taste

Preheat oven to 375 degrees. On a foil-covered baking sheet, toss together the cauliflower, garlic slices, bacon and olive oil. Roast for 20-30 minutes until bacon is crisp and cauliflower is cooked through. Season with salt and pepper to taste.

The cooking time on the cauliflower varies depending on how big you cut the florets.

This entry was posted in dinner, pork, side dish and tagged , , . Bookmark the permalink.

2 Responses to double oink

  1. You know what I enjoy the most about your posts? The titles!

    This food looks simple and amazing. I will have to try the cauliflower on my kids…they will eat any veggie with bacon. I’ve done a version with broccoli!

    • jane says:

      thanks for the blog love. and i hope you know that i loooove your blog! love having recipes for all of my favorite korean eats!

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