Fall dinners

My Roasted Pork Tenderloin Recipe

❗️I cooked pork tenderloin this way and everyone loved it ❗️ Pork tenderloin in nut crust ❗️ | ❗️I cooked pork tenderloin this way and everyone loved it ❗️ Pork tenderloin in nut crust ❗️ Pork tenderloin Salt and pepper Smoked paprika Walnuts... | By Comida de la nevera | Pork tenderloin. Salt and pepper. Smoked paprika. Walnut. Hazelnut. Grind in a blender. Parmesan. Dried parsley and ginger. Rosemary. 1 egg. Dip the fillet in the egg and nuts. Bake in the oven for 30 minutes (180 C). Arugula. Cut the celery. Cut cherry tomatoes. Cut the mozzarella. Cut avocado. Juice of ½ orange. 1 tablespoon sesame oil. 2 tablespoons olive oil. Salt and pepper. Sesame seeds. Parmesan.

29K views · 553 reactions | This baked Brie, sun-dried tomato and spinach pasta is the ultimate comfort dish with a touch of sophistication from @mariannew44. The creamy, melted Brie creates a velvety sauce that fills in the ridges of fusilli pasta, so the sauce clings to every bite. Parmesan adds nutty, savory depth, and sun-dried tomatoes bring a tangy sweetness that balances the richness. Add a hint of heat with a little crushed red pepper, plus wilted spinach for earthy notes and nutrients, and you’ve got perfect winter comfort food. Ingredients • ¼ cup extra-virgin olive oil • ¼ cup chopped drained oil-packed sun-dried tomatoes • 4 cloves garlic, sliced • 2 teaspoons fresh thyme leaves • ½ teaspoon crushed red pepper • ½ teaspoon salt • 1 (8-ounce) wheel triple-cream Brie, top rind removed • 8 ounces whole-wheat fusilli • 5 cup baby spinach (5 ounces) • 4 tablespoons grated Parmigiano-Reggiano cheese, divided • 2 tablespoons basil leaves Directions 1. Preheat oven to 375°F. Bring a large pot of water to a boil over high heat. 2. In a 9-inch-square baking or casserole dish, stir together ¼ cup oil, ¼ cup sun-dried tomatoes, the sliced garlic, 2 teaspoons thyme and ½ teaspoon each crushed red pepper and salt. Place Brie in the center and turn to coat, leaving it cut-side up. Bake until the edges of the Brie have melted, about 10 minutes. Remove from oven. Carefully pick up the Brie with tongs; scoop the melted cheese into the baking dish (discard the rind). 3. Meanwhile, add 8 ounces fusilli to the boiling water; cook until al dente, about 9 minutes. Stir in 5 cups spinach; cook for 30 seconds. Using a spider or a large slotted spoon, transfer the pasta and spinach to the melted Brie (leave the pasta water in the pot). Stir until coated. Add 3 tablespoons Parmigiano-Reggiano; stir to combine, adding up to ¼ cup of the pasta water, stirring constantly, to reach the desired consistency. Divide among 4 shallow bowls and sprinkle with the remaining 1 tablespoon Parmigiano-Reggiano. Top with 2 tablespoons basil. | EatingWell

Cajun Honey Pork Tenderloin

Best-Ever Pork Tenderloin with Dijon Cream Sauce

Savory Dijon Pork Tenderloin recipe

780K views · 1.9K reactions | Honey Garlic Pork Tenderloin | This is the most flavorful pork tenderloin you’ll ever make. It’s seasoned with a savory, herby spice blend, seared for a golden crust, and then finished... | By Downshiftology | Facebook

Sheet Pan Roast Pork Tenderloin with Potatoes | Recipe | Pork recipes, Pork tenderloin recipes, Pork

Savory Dijon Pork Tenderloin: Quick & Delicious Dinner!

74K views · 1K reactions | My neighbor taught me this Sheet pan balsamic herb chicken recipe | My neighbor taught me this Sheet pan balsamic herb chicken recipe | By Robyn Q | Alright, I have my chicken and I'm just going to drizzle with some balsamic glaze. I'm going to drizzle with about a tablespoon's worth. About a half a tablespoon of olive oil, a tablespoon of garlic. I have some dried parsley and I'm just going to sprinkle that on. Some basil. And I am going to season with a little bit of salt. And a little bit of pepper. Alright. Mix this together. Delicious. I've got my zucchini slice, my red pepper, asparagus, and I chopped a half of a red onion. I'm just going to sprinkle that on. One more veggie. I'm going to do broccoli and you guys can mix this up and use whatever veggies you like. I'm going to do a tablespoon worth of parsley and a couple tablespoons worth of fresh basil. Gonna drizzle with some olive oil again just to get that nice and coated. Perfect. Can't forget that balsamic. Back in with that. We gotta have some on our veggies too. Probably a tablespoon or so just to make sure it's nice and coated. Salt. Gotta sprinkle that on and we can't forget the pepper. Alright. Hey, we gotta toss this together. Gonna add my parchment paper to my pan. I'm going to take that chicken and I'm going to place at on part of the sheet pan. Making sure it's kind of in a single layer. We don't want it set on top of each other so take your time. Make sure it's in a single layer. And I cut my chicken breast into strips and I have about one pound of chicken. Definitely can use chicken thighs if you like to. Alright with the other half we're going to add in those vegetables. So going to sprinkle that on and I'm going to spread that out and this is all going to cook so don't worry about if your veggies get on your chicken a little bit alright guys 450 degrees 20 to 30 minutes till that chicken is cooked and those veggies are nice and tender our sheet pan balsamic chicken and veggies is done how beautiful is this so I'm going to add some veggies to my plate and then I'm going to add my chicken on top of that You guys know I have to garnish. So I'm going to add a little balsamic reduction on top of this. Okay. How fast was this? And how pretty is this? And they'll think you worked all day. And it took you just minutes to do it. Okay. I cannot wait. Gotta have a little bit of chicken here. It looks so good. Mm. Mm. Mm. Mm. Absolutely delicious. Yum.

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1.3M views · 19K reactions | Personally, we’re on board with anything pretzel-crusted 🥨 , and these Honey Mustard Pretzel Pork Chops REALLY locked that in for us. Ingredients: 2 large eggs, beaten 2 teaspoons hot sauce 3 cups honey mustard pretzels, such as Dots® Honey Mustard pretzels 4 center-cut, bone-in pork chops 1 1/4 teaspoons kosher salt, divided 3/4 teaspoon freshly ground black pepper, divided 2 tablespoons olive oil 1 1/2 tablespoons whole grain mustard 1 tablespoon mayonnaise 1 tablespoon honey 1 teaspoon apple cider vinegar Directions: Preheat the oven to 400 degrees F (200 degrees C). Set a wire rack inside a rimmed baking sheet; set aside. Whisk eggs and hot sauce together in a shallow dish. Crush pretzels in a food processor or plastic bag and add them to a second shallow dish. Season pork chops evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Coat each pork chop in egg mixture, allowing excess to drip off, then coat each liberally in pretzel crumbs. Heat oil in a large skillet over medium-high heat. Cook pork chops, 2 at a time, until golden brown, about 2 minutes per side. Transfer them to the prepared baking sheet. Bake in the preheated oven until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Meanwhile, combine mustard, mayonnaise, honey, vinegar, and remaining salt and pepper in a small bowl and mix well. Microwave mustard sauce for 15 seconds, stir, and serve with pork chops. 📸: @nicolemcmom #pretzel #honeymustard #pretzelcrusted #porkchops | Allrecipes

201K views · 6K reactions | The most flavor chicken recipe for weight loss🔥 ✅Don’t forget to check out my cookbook for more delicious and healthy recipes! :) To make one serving (if you would like to meal prep this just quadruple the recipe! -1 chicken breast (around 6 oz) -1 large sweet potato -seasoning of choice (I used salt, pepper, onion powder, garlic powder, paprika, Italian, and cumin To deglaze the pan after you cook the chicken: -1/2 shallot diced -1 garlic clove minced -1/2 cup beef stock -1 tbsp apple cider vinegar ✅Stir until the sauce thickens 🚨you can also pair this with some fresh steamed broccoli or green beans! For 1 serving: Calories: 407 Protein: 42.5g Fats: 4.5g Carbs: 47g #highprotein #lowcalorie #recipe #easytomake #lowcaloriemeals #food #highproteinmeals #highproteinmeals #lowcalorierecipes #healthyfood #healthylifestyle #health #delish | Hunt4shredz

2.6M views · 34K reactions | Crockpot cranberry pork tenderloin | Crockpot cranberry pork tenderloin | By Robyn Q | Alright, I've got two pork tenderloins that I'm adding to my Crockpot. I'm going to bring in my bowl. We are going to pour in two cans of whole berry cranberry sauce. I'm going to place a half a cup of brown sugar in with it and a third of a cup of chicken stock. I'm going to pour in two tablespoons of apple cider vinegar and I've got one clove of garlic that I made. I've got some cornstarch and I'm doing one heaping tablespoon of cornstarch in there. I've seasoned it up with some pepper. We can't forget the salt. Okay, I'm going to bring in my spoon. We're just going to stir that until it's all combined. Pour that right on top of those pork tenderloin. Gotta make it cover the whole thing. I'm just going to take my spoon and just spread it out making sure that it covers all of that pork tenderloin. Got my lid. We're going to place that on our Crock Pot. I'm doing this on high for two hours but you definitely could do it on low for four. Alright, our Crockpot pork tenderloin the cranberry sauce is done. Look at that. Okay, I'm going to put 'em as gracefully as I can. Oh, yeah. Nice and tender. Look how juicy that is and how tender and how hot, of course. Mm mm mm. So tender. So delicious. Gotta try this one. Yum.

12K views · 239 reactions | Caprese Hasselback Chicken | Caprese Hasselback Chicken | By Robyn Q | Alright, I have one pound of cauliflower. I'm adding my homemade pesto. If you'd like the recipe recipe for it, just let me know. I would be happy to share that with you. Okay, just making sure I get my cauliflower coated as much as I can and I had about a half a cup of pesto and I just have a bowl or a jar that I'm going to mix some ingredients in and I have a couple tablespoons of olive oil and to that, I'm going to sprinkle in some paprika about a teaspoon. I've also got some Italian seasoning I'm going to add some of that in. Can't forget some pepper and some salt. Okay, we're going to mix that together like that until it all is blended and I have two large chicken breast. We're just going to brush the seasonings right on top of our chicken just like that. It's getting them nice and coated. This is going to add so much flavor to the chicken. I'm going to do the same thing with the second one. Get a nice coating of that season you definitely can mix up the season. Hey, we're going to cut the chicken into six slit slits on it and my hands are clean. So, I'm just going to go through and I don't want to go all the way through but just almost all the way. Alright, the next thing for our Hasselback Caprese Chicken. I have some fresh mozzarella that I sliced in half. I'm just going to take a piece of it and put it in each slit. Like that. Super easy. Okay, the next thing I'm going to add to it is some tomatoes from my garden that I have. I'm just going to put those into those slits right next to the mozzarella. This is going to be so flavorful. Just going to tuck them in. One more on this one. Alright, we have that one done. Gonna come over here and do our last chicken breast. Alright, I have my caprese hassle back chicken kind of nestled and then have my cauliflower around it. I'm just adding an Italian blend of cheese right on top of this and that's it. We're going to put this in the oven at 400 degrees and we're going to cook this for about 30 minutes or until that chicken is completely cut. Alright, our Caprese Hasselback Chicken is done and the veggies are nice and tender. So, let get one of these on my plate. I'm going to pick this one so my husband can have the big one. Add that to my plate just like that. You gotta have some veggies. So I'm going to get that cauliflower. Add that right here. Just a little bit more. I love my veggies. Good. How easy was that? You gotta garnish this up. So I am going to do two things. I'm going to put some balsamic reduction and some basil on it. I'm going to put a little basil first. And then lastly we're going to drizzle with some balsamic reduction. Like that. How pretty is that? Looks like you worked all day but no. I'll try to do it so you can see how pretty it is. Look at that. You can see the tomatoes, some mozzarella, everything. Yum. That's right. Hasselback Chicken. Oh. Wow. Gotta try this one. Absolutely delicious. Yum.