Tag Archives: Pork Tenderloin

Pork Chops and Applesauce (or Pork Tenderloin with a Sassy Cucumber and Mango Salad)

As the More is More Mom®, I’m all about…….more sharing meals together as a family! May was just the busiest month; chock full of exciting Interior Design projects and presenting my Life Style & Entertaining programs. While work is hugely fun, May brought me the happiest of moments…..my Nick came home from college. In fact, my mom accompanied me to College Town USA, where we loaded up all of Nick’s personal belongings; clothes, clothes, golf clubs and more clothes. Rather than race home, we took an overnight detour to Charleston, IL, where Amanda made it to the State Track Meet in the 100m hurdles. Yay!

While everything about Nick being home is awesome, I love when we are all together for dinner. It just feels like everything is right with the world.

As one of our first family meals, I decided to make a fabulous Pork Tenderloin with a sassy side of Cucumber and Mango Salad. Peter Brady was on to something with his, “Pork chops and applesauce.” Pork is absolutely delicious with a side of citrus.

Pork Tenderloin with Cucumber and Mango Salad

Serves 4-6

3 Tbsp brown sugar

1 tsp All-spice

½ tsp salt

2 – 12 ounce pork tenderloins

4 green onions – white parts chopped and green parts sliced

2 mango’s peeled and chopped

1 seedless cucumber, very thinly sliced

1 jalapeno pepper, finely chopped…..how much you use depends upon how much heat you can take!

Pre-heat oven to 425°

Line a shallow roasting pan with aluminum foil

In a small bowl, combine;

Brown sugar



Set aside 1 tsp of the brown sugar mixture for the salad

Rub the brown sugar mixture all over the tenderloins and place in the roasting pan

Roast for approximately 20 minutes, or until a thermometer reads 145°

Remove and tent with foil until ready to serve

In a medium bowl, combine;

Green onions (as many as you like)



Jalapeno (I used about 1 tsp)

1 tsp brown sugar mixture

Stir well

Serve with a savory side of brown rice

More tasty pork and citrus, more having Nick home from college, more sharing family dinners together again……

Please visit me at http://vanessanunleydesigns.com to learn more about my Interior Design services.

To schedule an Interior Design or Life Style consultation, and for any questions or comments, please email me at moreismoremom@aol.com


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Positively Pretty Pork Tenderloin and Rich Risotto Cakes!

As the More is More Mom®, I’m all about……..more easy, yet delicious, dinners for busy lives! The past few weeks have been an absolute blur; Nick was able to sneak home for a few days (it was a delightful visit), I have been invited back to the Arlington Design Center to present another Life Style & Entertaining program in March, and Chuck and I were hanging out in the city at the very trendy and cutting edge Kenmore Live Studio (it’s fun to ditch the sticks every now and again and pretend that we are cool).


While life may be crazy busy, it certainly doesn’t mean we have to sacrifice the quality of our meals. All it takes is a little planning and a great recipe!


Marinated Pork Tenderloin and Risotto Cakes (better than you’ll find in any restaurant for sure!)


Serves 4-6


Lemon and herbs always taste so fresh. Toss in a little garlic and you have me forever.

In a re-sealable bag, combine:

Lemon zest from one lemon, if you have one

¾ cup lemon juice, while hand squeezed juice from real lemons is nice, who has that kind of time? I always keep a great big bottle of lemon juice on the door of my refrigerator

½ cup olive oil

10 garlic cloves minced (keeps the vampires away….)

2 Tbsp fresh chopped rosemary (while bottled juice is ok, there is just no substitute for fresh herbs)

1 Tbsp chopped thyme

2 Tbsp Dijon mustard

Generous sprinkle of salt and cracked black pepper

Stir until well mixed

Add 2 pork tenderloins

Marinade over night


When ready for dinner, heat the grill to medium-high

Remove the tenderloins from the marinade

Grill for 20-25 minutes, turning every so often to allow the meat to brown on all sides

Once the internal temperature reaches 135°, remove and cover with foil

Allow to stand for 10 minutes or so before slicing


Risotto Cakes

Okay, these are to die for, and they are a fantastic alternative to a boring old bowl of rice.

Makes approximately 12 cakes

You’ll also need Arborio Rice and panko breadcrumbs (they are so nice and crunchy!)

In a mixing bowl, combine;

½ cup Greek yogurt

2 large eggs

3 Tbsp fresh chopped chives

2 cups Fontina cheese grated (or use what you have, maybe Parmesan Reggiano)

Generous sprinkling of kosher salt cracked black pepper

In a 4-quart pot, bring water to boil, add;

1 cup Arborio rice

A little salt

Reduce heat and cook the rice for 20 minutes or so, until the water is absorbed and the rice is nice a fluffy

Drain the rice in a colander (with extra small holes) and rinse with cold water

Add the rice to the yogurt mixture, stirring completely

Place in the refrigerator for several hours or over night

Once the rice mixture is firm, you can form the patties at any time prior to cooking, even over night


Pour ¾ cup panko breadcrumbs in a shallow dish

Scoop rice mixture into a large spoon or ice cream scooper, then, in the palm of your hands, roll into 2” balls (just like meatballs)

Place on a cutting board or platter, press down on the ball until it forms a nice round patty

Dip each patty into the panko bread crumbs and set aside

You can cover the risotto cakes and refrigerate until you are ready to cook them


Once you are ready to roll, heat 3 Tbsp oil in a skillet

Place patties in the skillet and cook until golden, flip over, cooking on the second side until golden as well

Add more oil if needed, cooking until all of the cakes are prepared

Place pork tenderloin slices, risotto cake and your favorite veggie on a plate and enjoy…..


More fast but sophisticated dinners, more family meals, more tasty risotto, more of the other white meat…..


To schedule an Interior Design or Life Style consultation, or for any questions or comments, please email me at moreismoremom@aol.com

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Plan Ahead Pork Tenderloin and Potatoes……

As the More is More Mom®, I’m all about……more plan ahead easy dinners! Who ever dared to suggest that the days of summer were lazy clearly wasn’t busy running their family all over creation. While some nights might be nice and leisurely, others are fraught with a flurry of activity. But what’s a family to do? They still have to eat. That’s when a little planning ahead comes in handy.

I am such a super fan of anything that can be prepped in advance, which is why I favor marinated meats and do-ahead potatoes. I knew this pork tenderloin was a real hit when my Nick said, “It tasted even better than it looked.” From a teenager; that’s quite an endorsement!

Rosemary and Garlic Marinated Pork Tenderloin;

I love, love, love my vacuum sealed pork tenderloins from CostCo. I recently picked up two packs of two tenderloins for a mere $20.00. One packet went in the freezer for a rainy day, while I made this flavorful marinade for the other.

I’m also a big fan of the Good Season’s Italian Seasoning packets. I always have them on hand. For a salad, I mix it up with balsamic vinegar, while for a marinade I might use a good white wine vinegar.

1 cup of Italian salad dressing (I make a double batch and used the rest for a quick, fresh salad)

2 Tbsp fresh chopped rosemary

3 Tbsp Dijon mustard

3 cloves minced garlic

1 tsp fine ground sea salt

1 tsp cracked black pepper

Mix all of the ingredients together in a Zip-loc baggie and add the two pork tenderloins from the vacuum sealed pack.


Marinade in the refrigerator over night.

An hour or so before you are ready for dinner, either Pre-heat the oven to 350° or Pre-heat the grill and reduce to a medium-high heat.

Roast in the oven for about an hour, or on the grill for approximately 35-45 minutes; until the meat reaches 145°-150° on an instant read thermometer.

Allow to rest for 10-15 minutes, slice and serve…

Twice Is Nice Baked Potatoes;

If you’re already doing the work, you may as well make two meals. I always make one more potato than there are people that I will be serving, just in case there is a casualty in the scooping process.

You’ll need one half of a potato per person, per serving.

To make 8 twice baked potatoes, I used;

5 baked potatoes

¾ stick of butter

½ brick of cream cheese

Generous splash of milk (and more for mixing)

2 Tbsp of chopped chives or scallions

Shredded cheddar for mixing or sprinkling

Pre-heat your oven to 350°

Scrub each potato with a brush until clean

Pour a little olive oil in a small bowl

Cut one sheet of aluminum foil per potato

Poke each potato with the prongs of a fork in several locations

With a basting brush, rub olive oil over each potato

 Wrap up each potato in a sheet of aluminum foil

I line a baking sheet with foil and line up the potatoes

Bake the potatoes for a very long time, until they are extremely soft and easy to work with, up to two hours

Lay potatoes out to cool until easy to handle

Slice each potato in half lengthwise

Score each potato; I take a sharp knife and cut all the way around the edge of the potato, leaving about ½” of a border

Then I slice a line down the middle, and score two more times horizontally, making six quadrants

Using a teaspoon, I allow the scoring to be my guide, and scoop out the flesh of the potato

In a large bowl, I place the softened butter and cream cheese, and the chopped chives or scallions, adding the potato pulp

Add a good splash of milk and beat with a hand mixer

Once the mixture is nice and creamy (you made need to add a few more splashes of milk), add the shredded cheddar should you so desire

As much as my kids really like shredded cheddar cheese, they prefer their twice baked potatoes cheese-less. Since I am practically a short order cook, I prepare their potatoes without shredded cheddar; Hold the pickles, hold, the lettuce, special orders don’t upset us………

Fill each hollowed out potato with potato mixture

Since I was making  double batch, I placed 4 potatoes on a foil lined baking sheet to cook immediately and the remaining 4 in a glass baking dish that I sprayed with non-stick cooking spray. I sealed the baking dish with a lid and placed the pan in a large freezer bag to keep the potatoes fresher, longer after I put them in the freezer. Now I’ve got a nice side dish for dinner another evening (defrosting before baking).

Pre-heat oven to 350°

Bake for approximately 30 minutes, or until golden and  bubbly

Cool and serve

Veggies are an important element to every meal. Add an easy lettuce, chopped tomato and chopped cucumber salad, tossed with the left over salad dressing as a side.

Plate the meat, potato and salad, and…..serve!

More planning ahead, more east dinners, more marinated meat, more twice baked potatoes!

To schedule and Interior Design appointment, a Life Style consultation or a speaking engagement, please email me at moreismoremom@aol.com

Plan Ahead Pork Tenderloin…

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Fantastic and Fresh….Pork Tenderloin with Tomato-Peach Compote

One of the very best things about the arrival of spring is the sweet anticipation of beautiful, fresh produce! Last year I found this delicious recipe in Gourmet Magazine (I am greatly saddened that Gourmet has since halted the presses, and is trying, unsatisfactorily, to pass off Bon Appetit as a suitable substitute.):

Pork Tenderloin with Tomato-Peach Compote
This is so simple. You are going to love it!

4 garlic cloves (you know that since More is More I always use way more garlic than called for)
1 Tbsp chopped peeled ginger (if one is good, two must be better!)
1 tsp curry powder (that’s totally enough curry)
2 (¾ lb) pork tenderloins (love to stock up on tenderloins as Cost Co…great prices)
2 Tbsp vegetable oil

Compote (double up if you like leftovers):
I like to prepare all of my ingredients before I start cooking. Then I can just follow along…no stress.

1 medium onion chopped
¾ lb tomatoes cut into 1” pieces
1 peach chopped
2 tsp chopped thyme
1 tsp sugar (optional…..but it does sweeten the deal)
Special Equipment: Mortar and Pestle

Preheat oven to 425 degrees, placing the rack in the center.

Peel and rough chop the ginger (that makes it sooo much easier to mash).

Peel and rough chop the garlic (I actually buy the mother of all enormous containers of peeled garlic for like $5.oo from Cost Co. It’s so convenient that it makes cooking a snap! Now I only wish they did that with onions because I cry like a baby every time I chop them…but I can’t live without ‘em).

With the mortar and pestle:
Mash garlic, ginger, curry powder, ¾ tsp salt, and ½ tsp pepper to a paste.

Rub paste all over pork tenderloins.

Heat oil in an oven proof 12” heavy skillet over medium-high heat until the oil simmers.

Brown the pork for about five minutes on one side, flip it over and put the skillet in to the oven. Roast until an instant read thermometer registers 145-150 degrees, approximately 10-12 minutes. Place the tenderloins on a cutting board, uncovered. Return the skillet to your cook top.

The handle of the skillet will be extremely HOT, so be careful.
Add the onion and sauté over medium high heat, until the onions get nice and soft. 5-7 minutes.

Add the tomatoes and the peaches until just soft, but not mushy. 3-4 minutes. Stir in thyme and sugar (so sweet).

Slice the pork and top with the delectable compote. To accompany this lovely dish, I served brown rice and broccoli.

The beauty of the Tomato-Peach Compote is that is as tasty warmed up the next day, possibly served with a simple grilled chicken breast. However you choose to serve it, it’s delicious! Enjoy……..

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