Treat Yourself Tuesday- Rosemary Garlic Pork Loin

img_3077Hi Everyone! I know I haven’t been posting much, if you read my previous entry this week, you’ll know I’m struggling with the energy to keep this going on top of work and my recovery. But I’m just going to work on it as I can. I made this awhile ago and I’m excited to share. My parents loved it… although they would probably say they loved dirt if I made dinner haha. So here we go.

Note pork loin and pork tenderloin are actually different cuts of meat. A pork loin is much thicker and comes from the back of the pig. It also comes as different names like top loin roast or center-cut. The tenderloin is Is taken from the muscle situated alongside the backbone of the pig. It’s much smaller. You can also make this recipe with a tenderloin, you’re cooking time will just be different- much less.. but the process of coating it is the same. I’ve made it with both kinds of cute and found the tenderloin dried out quicker, even though both are very lean cuts

What you’ll need:

*note you may need more based on the size of your loin/how many people you’re feeding. The loin I made was 2lbs and would feed at least 4 people.

  • 2 lb pork loin (The butcher will ask you how much. Honestly Just eyeball it.)
  • 1 cup bread crumbs
  • 3 garlic cloves minced
  • 1 1/2 tbsps of rosemary
  • 1 tsp salt
  • 1 tsp pepper
  • Olive oil

Preheat the oven to 350 degrees. If your pork loin came with a large layer of fat, remove it img_3075and just leave the nice lean meat. Rub the loin with olive oil.

On a plate combine the rest of the ingredients on a plate and roll the pork loin in the bread crumb mixture until it’s completely coated. Place on a baking sheet (throw a sheet of aluminum foil on there for easy clean up!) and place in the oven. Cook for 25 minutes. Pork temperature can vary now. Anywhere from 145 degrees to 165 degrees. I prefer mine closer to well done, and I think this recipe still kept a lot of the moisture in. But if you like yours a little medium, the lower temperature is just fine.


Let the loin rest for a few minutes before cutting and serve! If you’re looking for a few sides try my recipe for Green Bean Fries or Thyme & Honey Glazed Carrots


Balsamic Brussels Sprouts w/ Garlic & Rosemary

Balsamic Brussels Sprouts FinalOK everyone, I haven’t posted in awhile, but I was trying to enjoy the rest of summer. But fall is here! so get ready for a slew of new recipes. And now that its just about October which means Brussels sprouts are in season! This is one of my favorite dishes to make with Brussels sprouts. The balsamic gives a really nice crisp on the Brussels sprouts when it reduces.

Note: The calories may seem higher and it’s because I counted the olive oil. If you don’t count the oil you use in cooking, or substitute with water (not as flavorful but it does cut out the calories) just subtract 120 calories.

Calories: 186

What you’ll need:

  • 1 cup Brussels sprouts.
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tsp rosemary
  • 1 clove of garlic (or a couple dashes of garlic powder if you don’t have a fresh stuff)
  • salt & pepper to taste.
    Balsamic Brussels Sprouts 1
    In a pan, heat the olive oil. Take the Brussels sprouts.. if they’re petit spouts, you probably don’t need to chop them up. However, if they’re normal sized cut them into quarters. Mince the garlic. Toss the garlic and Brussels sprouts into the pan. Season with salt and pepper. Keep the man on medium heat, stirring occasionally until the Brussels sprouts begin to become tender. Then add the balsamic vinegar anBalsamic Brussels Sprouts 2d rosemary. Continue cooking until the balsamic reduces down and caramelizes on the Brussels sprouts. It should leave a little char on the sprouts.I find this dish so satisfying and I hope you do too!

Balsamic Brussels Sprouts Final

Garlic Rosemary French Fries

IMG_1574French fries. A favorite, and one of the first foods to give up when your’re on a diet. But there’s no reason you have to, especially if you use your oven instead of a fryer. And I’m Italian, so I have a special love of garlic. 30 minutes in the oven and you’ll have great fries that are satisfying, and a little healthier. This is a single serving recipe for when you need a great side, but if you’re entertaining or making it for your family, just multiply the recipe by the number of people you’re serving. These fries would be a great side for my Turkey Burger w/ Avocado & Roasted Red Peppers!

Calories: 180

What you need:

1 medium sized potato.

1 clove of garlic

A couple dashes of dried rosemary

A couple dashes of salt

Olive oil (preferably in cooking spray form)

Preheat your oven to 400 degrees. Spray a baking sheet with cooking spray (or drizzle with olive oil). Chop up the potato into standard fry shapes (about a quarter inch thick.) I use a mandolin. Makes it a lot easier. But knives work just as well. Spread out the potatoes on the baking sheet. sprinkle the garlic, rosemary and salt on the fries. Put the fries in the oven. After about 15 minutes, flip the fries. Bake for another 15 minutes.

They won’t be quite as crispy as they’re fried counterparts, but they do get a nice little crisp on them.