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.

img_3076

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

Advertisements

Treat Yourself Tuesday- Crispy Fried Chicken

IMG_2607What? This girl from the northeast is making fried chicken? Now southerners, don’t get upset with me. I’m not claiming to know everything about fried chicken, but I’ve found a pretty great recipe.

Now traditionally I do healthier food on this blog, but I also post a Treat Yourself Tuesday segment. The point of this is to allow yourself some freedom in food. Many people struggle with their perceptions of food. But we also need to be able to enjoy foods we love, without feeling guilty. So every once in awhile it’s ok to treat yourself.

Now we get to the fried chicken! Yes it is fried, but at least your getting a lot of good protein. Add some sauteed spinach on the side for vegetables (see below for a quick recipe), and you get a lot of nutrition. Most days you may want to opt for roasted chicken, but today we’re treating ourselves!

What You’ll Need:

  • One whole chicken broken down (You can either buy it that way or break it down yourself. Or you can do it yourself. Here’s how to break down a chicken.)
  • A lot of canola oil (make sure you have at least one whole bottle)
  • Flour (enough to coat an entire chicken)
  • At least one cup of buttermilk (or sour milk)
  • salt
  • pepper
  • paprika
  • cayenne
  • A large skillet (preferably cast iron)
  • A meat thermometer (so much easier to test the chicken)

Put the flour in a large bowl. Season generously with salt, pepper, paprika and a little cayenne pepper. In a separate bowl pour the buttermilk. Take the chicken, and rub some salt and pepper under the skin of the bird. Dip the pieces of chicken in the flour, then the buttermilk, then coat it in the flour a second time. Let the chicken sit for a few minutes until the batter turns into a paste on the chicken. This is important!

IMG_2604In your cast iron skillet pour the canola oil in so it will cover at least half of the chicken. Put the stove on high heat and let the oil get very hot (if it start smoking that’s too hot!! Don’t worry it won’t be at this heat the entire time) Drop in the chicken and brown on both sides. Once the chicken is browned, turn the temperature down to medium-low. The oil should still be boiling, but not as intensely. Cook for about 25 minutes to half an hour. Check all the pieces of chicken. The wings will cook much quicker than the breasts. If you’re worried about the wings overcooking, pull them out while like bigger pieces, like the breasts, cook. All of the chicken should be cooked to 165 degrees. When the chicken is cooked, turn the oil back up to high heat to crisp up again. Trust me this will make for some very crispy chicken.

Put the chicken on a metal rack to drain or cool. If you don’t have a metal rack don’t worry. I use a broiling pan. Anything that will allow the oil to drip off of it. You can use paper towels, but your chicken will not be as crispy.

For the side of spinach you’ll need:

  • 1 5 oz bag of baby spinach
  • 2 cloves garlic, minced
  • 1/8 cup almond slices
  • a few dashes of salt
  • a few dashes of pepper
  • drizzle of olive oil

Put all the ingredients in a pan over medium-high heat. Occasionally stir until the spinach has wilted. About 1-2 minutes.

Hope you enjoyed this week’s treat yourself Tuesday!

Welcome to Treat Yourself Tuesdays!

If you’ve ever watched Parks and Recreation, you know the importance of a “Treat Yourself Day.”

giphy

And really, who can argue with the wisdom we’ve learned from Parks and Rec?!

But seriously, we do all need to treat ourselves once in awhile. It’s hard… I know from experience. To be ok with indulging every once in awhile takes a lot of work. It’s not easy to actually have a healthy relationship with food. And that doesn’t mean just eating salads all the time.

I’m not saying we shouldn’t all eat healthy and balanced meals. In fact, we absolutely should. It’s important to get enough protein and vegetables for energy and nutrients. I’m learning a lot about it from sessions with a nutritionist.

**side note: if you’re interested in seeing a nutritionist to learn more about eating well, most health insurance plans will cover a few sessions a year at no extra cost. So check your plan.

The problem with food comes when you can’t allow yourself to enjoy something really delicious from time to time. You shouldn’t beat yourself up or feel guilty just because you ate a cookie. That’s what led me down a bad path to a skewed view of eating, and ultimately an eating disorder.

So that’s why I’ve decided to post recipes for *TREAT YOURSELF TUESDAYS.* On Tuesdays I’ll post a recipe that’s a little bit more of a guilty pleasure. In moderation we can all enjoy our favorite foods, and we don’t have to feel bad about it.

Today’s first Treat Yourself Tuesday recipe is Summer Berry Sorbet with Homemade Whipped Cream. So check it out! The sorbet itself isn’t too unhealthy, but with the homemade whipped cream this dish is a little more decadent and A LOT more delicious.

So in the words of Tom and Donna: “Treat Yo Self!”

tumblr_o7du3tyX8L1svctvto1_500