Roasted Pork Tenderloin

Pork Tenderloin is a lean cut that is high in protein, potassium, and selenium. When cooked properly it is very tender and delicious.  This is an easy recipe that roasts up quickly and pairs nicely with the Black Bean and Sweet Potato Salad. For this recipe you can use a center cut pork loin, but I found the tenderloin on sale, so I snatched it up! It is my favorite protein, after all!

Ingredients
2 lb Whole Pork Tenderloin
1 teaspoon olive oil
1-2 teaspoons ground cumin
salt and pepper

Directions
Preheat oven to 450 degrees F. Coat tenderloins with the olive oil and season with cumin, salt, and pepper. Sear tenderloins in a skillet over mid-high heat about a minute or two on both sides until nicely browned. Place heat proof skillet in oven and roast for 15-20 minutes. Remove pork from oven and check temp with instant read thermometer. Temp should register at least 140 degrees F. If pork is up to temp, let rest for 10 minutes then slice and enjoy (slice on the thin side to use leftovers for sandwiches). Be careful not to overcook.

Use the leftover pork to make delicious sandwiches - Roasted Pork Club with Scallion Mayo for lunch or dinner the next day!

If you are making this with the Black Bean and Sweet Potato Salad, put the sweet potatoes on the oven rack in the bottom third of the oven right before you sear tenderloins. When tenderloins are nicely seared, put them on the rack in the top third of the oven. Roast pork and potatoes at the same time until pork is up to temp and potatoes tender (about 15 minutes). When the tenderloin is done, if the potatoes need more time, put them back in the oven and finish roasting while the pork is resting.

recipe from marthastewart.com

Italian Sausage Frittata

allrecipes.com Italian Sausage Frittata

When you need a delicious dinner that won't break the budget and whips up in a jiffy - this is it! I really like this Frittata. It is very easy to make, oh so yummy, low in carbs, and packed with protein! Definitely a winner!

This month Allrecipes has paired up with Johnsonville Sausage. As an Allstar Ambassador with the Allrecipes program I was tasked with making some Johnsonville recipes from the allrecipes.com collection.  

I have tried a couple of different recipes, but this is by far my fave! Although, I must say these Breakfast Muffins are quite delicious as well. The hubs really enjoyed reheating these for a quick bite in the morning!

As a very generous gift, Johnsonville sent each of the allrecipes.com Allstar Ambassadors a beautiful set of Sur la table Stoneware Bakers with lids! This is such a beautiful set, and I can't thank Johnsonville enough for their generosity.  

Did you know that Johnsonville Sausage got it's name from the quaint town in Wisconsin where it was founded back in 1945? Yep, Johnsonville, WI is the home of Johnsonville Sausage. It is an old family recipe that became known as the sausage with the Big Taste. Today, the company is still privately owned and is the most popular brand of sausage in the United States!

Thanks so much, Johnsonville!  

I am a new fan of your tasty sausage, and I absolutely love my new bakers!

Italian Sausage Frittata

(my way)

Ingredients

1 (8 ounce) package frozen broccoli, cauliflower, and carrots, thawed
1 tablespoon water
1/2 package Johnsonville Mild Italian Sausage Links prepared according to package directions
and sliced
6 eggs, beaten
1 tablespoon fresh chopped basil
1/4 cup shredded or shaved Parmesan Cheese

Directions

In a 10" skillet, cook the sausage according to package directions and set aside. Slice into 1/4" rounds when cool enough to handle. Drain off liquid in skillet and spray with cooking spray. Add vegetables and water and bring to a boil. Cover and cook on medium heat about 3 minutes until heated through. Add cooked sausage, beaten eggs, and basil. Sprinkle with cheese. Cover and cook over mid-low heat 12-15 minutes or until eggs are set. Enjoy!