Oven Baked

I know what you are thinking, that is a pretty big name for a pork tenderloin recipe. But this recipe really did result in the best pork tenderloin I have ever had in my life! (And I have eaten pork tenderloins, prepared in many different ways in my lifetime.) The flavors from the marinade are incredible and they seem to seep their way into the meat, it was super moist since you cook the tenderloins right in the sauce, and it was cooked absolutely perfect. My husband and I could not get enough. We each ate over a half pound of pork and chowed down on the cold leftovers for lunch the next day. The flavors are sweet, tangy, and garlicky. Awesome, awesome, and more awesome. If you are looking to mix things up in the kitchen I highly recommend you give this recipe a try. Your mind will be blown and your palette and belly happy.

INGREDIENTS
1 package of pork tenderloins (2–2.5 lbs), there should be two small tenderloins in the package
6 garlic cloves, sliced in half lengthwise
1/4 c soy sauce
2 tbsp Dijon mustard
4 tbsp honey
2 tbsp orange juice
1 tbsp fresh rosemary, chopped
1 tsp pepper
3 tbsp olive oil

STEPS

Preheat your oven to 350º.
Spray an 11” x 17” baking dish with cooking spray.
Use a sharp knife to poke 6 holes along the topside of each of the tenderloins going about an inch deep.
Push a sliver of garlic into each hole and place the tenderloins in the baking dish.
In a small bowl whisk together the soy sauce, mustard, honey, juice, rosemary, pepper, and olive oil.
Pour the marinade over the tenderloins.
Bake uncovered for 45 minutes basting every 7–10 minutes. This gives the tenderloins a delicious glaze over the top.
Transfer the tenderloins to a large cutting board and allow them to rest for 10 minutes before slicing.
Thinly slice the tenderloins and transfer to a serving dish or plates.
Drizzle the marinade from the pan over the sliced pork medallions and enjoy!

Recipe adapted from Lick the Bowl Good.

A couple times a year I like to complete an 11-day cleanse. It is just a way to flush out all these impurities and reset my digestive system. The weight loss is a huge perk too (Down 8 lbs! Wahoo!). For some reason during this last round I was craving salmon! And I mean REALLY craving it, like every day! I was daydreaming about a big slab of salmon covered in butter, lemon, and dill. I knew that would be one of the first dinners I would prepare for myself once I was done with the cleanse. This recipe did not disappoint. The fish was super moist and all the flavors and buttery goodness really seeped into the meat. I was shocked when even my 3-year old son devoured a huge chunk of the tasty fish. This recipe for oven baked salmon is ridiculously easy to make and super quick to get on the table. It also makes for a beautiful presentation. This may just be on the menu at my next dinner party.

INGREDIENTS
1 salmon filet (1 1/2–2 lbs)
2 tbsp butter, softened
1/4 c white wine
2 tbsp lemon juice
1/2 tsp kosher salt
1/2 tsp lemon pepper
1/2 tsp dried dill
lemon slices (optional)

STEPS

Preheat oven to 425º.
Pat the salmon dry and place it in a greased baking dish.
Rub the butter all over the fish.
Combine the wine and lemon juice in a small bowl and stir.
Pour the liquid over the fish.
Sprinkle the salt, lemon pepper, and dill over the fish.
If you are using the lemon slices place over the top of the fish.
Bake the fish for 20–25 minutes or until the fish flakes off easily with a fork.