Roasted Pork Loin with Parmesan Garlic Cream Sauce

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2018 is that you? I cannot believe how quickly this year has flown by. I feel like it was seriously just the fourth of July. Regardless, the weather has changed and Christmas has come and gone, our bellies are full and our hearts are happy from spending time with family and friends this holiday season. Brent and I just celebrated our trip around the sun and I wanted to make a special dinner. Yes, I cook but to be honest I have not been spending as much time as I should in the kitchen. I say that because this happens to all of us. We get wrapped up in the hustle and bustle of life and forget to make time for things that bring us joy. Whether that be art, photography, gardening, reading, exercising, cooking, crafting, building or whatever your passion might be. Mine, as you know, is cooking. In 2018 my goal is to post more and grow this blog. I hope you will join me in that and feel free to make requests for meals you would like to see more of!

On to the pork…… This recipe is AMAZING. I absolutely LOVED it. Not only is this dish EASY PEASY.. it looks hard and like you slaved away in the kitchen for hours. Well, guess what, the joke is on them. You didn’t slave away you prepped and whipped it out like a boss. MAKE THIS RECIPE. Yeah, I know I say that every post but on this one, I mean seriously make it. This recipe came from a cookbook I got for Christmas and it is divine.


One 1.25 Pork Tenderloin


  • 1 Cup of Vegetable Oil
  • 2 Tbs plus 2 Tsp of Soy Sauce
  • 2 Tbs Honey
  • 1 Tbs of a minced shallot
  • 1 Tbs of minced garlic

Cream Sauce

  • 6 Tbs of Hellman’s Mayo
  • 6 Tbs of Sour Cream
  • 1/2 Tbs of Dijon Mustard
  • 1/2 Tsp of Worcestershire Sauce
  • 1 Tbs of finely grated parmesan
  • 1/2 Tsp of Salt
  • Pepper
  • Chives for garnish

Directions: Marinade 

Mix all of the ingredients for the marinade together using a whisk. Before placing the tenderloin in the bag, remove all of the skin (white parts) with a sharp knife. Place in a zip-top bag with the pork loin. Refrigerate overnight or for a minimum of 4 hours.

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While the pork is marinating go ahead and whip up the cream sauce!


Directions: Cream Sauce 

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Cream Sauce (AKA: the best dipping sauce for anything)

Mix together all of the mayo, sour cream, minced garlic (see the trick below for peeling the cloves), Dijon, parmesan, salt and pepper. Mix with a fork or whisk and refrigerate.

Directions: Cooking the pork loin 

Heat the castiron skillet over medium-high heat with olive oil and preheat your oven to 400 degrees. While the skillet is heating remove the tenderloins from the plastic bag and pat dry with a paper towel. This is the key to a great crust. A wet tenderloin will not make a good crust. Once the cast iron is heated place the tenderloin in the skillet. (DO NOT MOVE IT– Really though… do not touch it) wait about one minute before flipping (if it is hard to lift, it is not ready to flip because the crust has not been made.) Flip on all four sides till it is seared on the outside.

Place the seared pork loin in a baking dish into a preheated oven to 400 degrees for 10-15 minutes until the pork reaches an internal temp of 150-155 degrees. Once the pork loin reaches the internal temp, take it out and place it in foil and wrap it up for 10 min. This allows the pork to rest and makes it even more DELICIOUS.

Pork is supposed to be a little pink. This is hard for me because I typically overcook pork. Invest in a meat thermometer it really does make a difference. I can honestly say this is the first time I cooked pork the right way and it was AWESOME.

To plate this pork.. slice it into medallions and drizzle some cream sauce over the pork and top with chives.

Whip this up for a dinner party or a weeknight meal and impress any crowd or just yourself with you superb cooking skills.


*This recipe is from the Love, welcome serve cookbook by Amy Nelson Hannah! 




Crock Pot Apple Bourbon BBQ Pulled Pork

I have been beyond busy the past couple of weeks. This month I turned the big 22.. and I know what popped in your head, TAYLOR SWIFT. Even though that song is not one of my favorites from her I admit to blasting it all day on my birthday. I am wrapping up my last semester of college and I feel like these four years have flown by… if I could start it over, I would. Christmas time is almost here and I could not be more excited. Who doesn’t love hot chocolate, christmas lights, music and family? The holidays always get me when it comes to dieting.. I can’t turn down pie or food in general. I will be posting healthy alternatives to our holiday favorites to help you on and me stay on track!

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This recipe came about when I was wondering what in the world to make for dinner.. ever have those days? I had this campbell’s crock pot sauce that I had bought a while back but never got around to using. I thought it would be an easy dinner to serve with cauliflower mash and veggies. I loved it… and it made plenty of leftovers that I can throw on a salad or have again for dinner.

Ingredients for pulled pork

-2.5 lbs of plain pork tenderloin

-1 packet of campbells crock pot sauce “Apple Bourbon BBQ”

Place pork tenderloin in the crock pot and cover with sauce, cook on low for 7 hours or on high for 3-4. Take the pulled pork out and hour before serving (6 hours) and shred the pork and place back in sauce. Serve on a bun or by itself.

Cauliflower mash (If you have not tried this…. do it) 

-1 head of cauliflower

-1/3 cup of buttermilk or half and half

-1 Tbs of butter

– 2 cloves of garlic

-Salt and pepper

Steam the cauliflower  florets in a veggie basket or in the microwave. Place the steamed cauliflower into a food processor or blender and add the butter, half and half, salt and pepper and garlic. Blend until it is the consistency of mashed potatoes.

*I will be honest and say it does not ever get smooth like potatoes but you do not it chunky. Some say it has the consistency of grits.

I served my Pork and Mash with roasted carrots (a bag of baby carrots at 450 degrees for 20 min) and roasted asparagus (450 degrees for 15 min)

Enjoy =]

Nutritional Information Serves 6

3/4 cup of cauliflower mash – 60 calories  (Fat- 2.4 Carbs- 8.6 Protein- 3.7)

Pulled pork- 168 calories ( Fat- 3.3  Carbs- 15g Protein- 19.2)

Catching up

I feel like I haven’t posted in forever.. probably because that’s true! It is finally my last semester of college!!  Here is a dish that I made recently and I think you will like it.


This is an Italian pork tenderloin from walmart (quick and easy)
I served it with baked asparagus, yellow squash and a mushroom spinach sauté.
Basically you cook the balsamic mushrooms how you do in my previous mushroom post. Now the spinach literally takes no more than 2 minutes to cook. Place a big handful of spinach in a nonstick skillet and spray with olive oil on medium heat. Stir around until cooked.
Mix the mushrooms and spinach together and wala an easy side dish!

The marinara used is Prego heart smart.
Enjoy 🙂