Herbed Pork Tenderloin

This is one of those dinners that, plated right, can look super fancy with minimal effort. Plus pork tenderloin is pretty lean, so you don’t have to feel guilty about devouring it. The herbs de Provence lend just enough savory flavor without being overwhelming. Put this on the menu for your next dinner party!

1 pork tenderloin
3-4 tbsps herbs de Provence

Preheat oven to 425 degrees Fahrenheit and line a baking dish or sheet with foil. Lay pork tenderloin out in foil and season with salt and pepper.

Then take your herbs de Provence and rub aaaaall over your tenderloin. Mmmm mmmm good!

Bake for about 18-20, or until a meat thermometer inserted into the center reads 160 degrees Fahrenheit. Let rest for 10 minutes before slicing and serving.

The easiest, prettiest pork dinner you ever did see!

Recipe from Pioneer Woman.


Wine and Garlic Pork Chops

I could have easily called these “Date Night Pork Chops” or “Impress Your Dinner Guests Pork Chops” because done right, these look awful purty on a plate with some nice sides. However, this was a random weeknight and all I could think about were mashed potatoes – and you know what? Still dang good. Juicy, simply seasoned chops and a beef broth/wine reduction pan sauce are a lovely combination here. A nice little way to shake up your standard pork chop recipes, these also take minimal cooking time. What’s not to like?

6 medium-thin pork chops
2 tbsps olive oil
3 tbsps butter, divided
Salt And pepper
1 1/2 cups red wine
1/2 cup beef broth
1 whole bay leaf
1 tsps balsamic vinegar
18 whole peeled garlic cloves

Heat the oil and butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and brown on each side for about 2 minutes (they do not need to be fully cooked).
Remove the chops from the skillet and set aside.

Reduce the heat to medium-high, then throw in the whole garlic cloves. Ps- these are a dream.

Stir them around and cook them for several minutes, or until they get nice and golden brown.

Pour in the red wine, then add the bay leaf. Stir around and let it reduce, raising the heat need be. Cook the sauce for several minutes, or until it’s nice and reduced and thick. Stir in the beef broth and put the chops back into the sauce.

Use a spoon to scoop some of the sauce over the chops. Allow the chops to cook in the liquid for a few minutes, then pour in the balsamic. Shake the pan to swirl the sauce around a bit, then cook for a couple more minutes until the pork chops are done. Remove the chops from the pan and arrange on plates or a platter. Let the sauce reduce a little more if needed… It should be nice and thick at this point. Stir in the last tablespoon of butter and sprinkle in a little salt and pepper. Pour sauce, garlic and all, over chops and serve immediately.

See? Pretty even with plain ol’ mashed taters. And delicious to boot!

Recipe from The Pioneer Woman
Note: I halved the recipe listed, as it was just our lil family of 3.

Grilled Chili Lime Pork Tenderloin


I have a confession to make… I only really learned how to use a grill last summer. Embarassing, I know! It’s not like it’s hard. Anywho, this quickly was added to the “oooh we gotta make this again” list once we got a taste. True, it takes a while to marinate, but the end product is soooo worth it. Tender, juicy pork infused with chili flavor and hints of lime, this is another meal that looks really impressive and elegant with little work involved. Add a green side and you’ve got a delightful meal!


  • 1-1.5 lbs pork tenderloin
  • 1 tbsp vegetable oil
  • 1 tbsp lime juice
  • 1 tsp soy sauce
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp brown sugar
  • Sprinkle of cinnamon
  • Salt
  • Black pepper


  • Place pork in a shallow dish/pan of your choosing. In a bowl, combine oil, lime juice, soy sauce, chili powder, cumin, brown sugar, and cinnamon. Stir well to combine. Pour mixture over pork and use hands to coat completely. Cover dish and allow to marinate for at least 30 minutes, preferably overnight if possible. (We marinated ours for about 8 hours and I thought it was perfect. Up to you and your preparedness level!)


I didn't realize I'd bought a two-fer package, but I went ahead and made both since the total weight was 1.5 lbs. it didn't go to waste!

I didn’t realize I’d bought a two-fer package, but I went ahead and made both since the total weight was 1.5 lbs. it didn’t go to waste!

  • Once you’ve reached desired time of marinade-goodness, prepare your grill. Get your grill nice and hot, about 550 degrees Fahrenheit. Once the grill is ready, season each side of your pork with a little salt and pepper before placing on the grill. Sear, without moving, for about 4 minutes. Flip pork and sear other side for another 4 minutes.


  • Once you’ve got some tasty looking grill marks on both sides of your tenderloin, flip it back to the first side and decrease the temperature of your grill to about 475 degrees. Close lid and cook for 6-8minutes, depending on how pink you like your tenderloin (regardless, the internal temperature should reach about 170 degrees). Flip and repeat on opposite side until desired doneness reached. Remove from grill and let rest for 3-5 minutes before slicing and serving. This step is really important- it cooks the pork just a tiny bit more and allows all of those delicious juices to settle inside. Plate with the side of your choice and some extra lime wedges for an extra shot of lime flavor if you’d like!


Recipe from A Farmgirl Dabbles