The last few days here in Utah have been COLD. Winter has really set in, and things are looking pretty bleak out there. Thankfully, there’s one thing around here that’s not looking quite so bleak. That Cumin-Roasted Pork Tenderloin! Yum.
Any member of my family will tell you that I like to be warm! My perfect day is about 85 degrees in the shade, sunny blue skies with a very slight breeze. Winter can be rough on a sun-lover like me. That said, one thing I absolutely LOVE about living in Utah is having four distinct seasons. Lots of variety here! When you get a little tired of bright blues and greens and sunshine, along come gorgeous autumn golds and reds, and then crisp wintry snow days, when we can pull out the scarves and boots.
Scarves and boots are always a plus.
My secret when it’s freezing outside, and I just can’t get warm inside? The heat vent. Yep…it’s a little weird, but I love sitting on the heat vent. Putting your toes under a blanket on the heat vent warms them right up in no time. My kids all laugh at me, sitting on the floor with a blanket billowing around me from the blowing warm air, but there’s no denying it…the vents really work!
Of course, there’s also food. Comfort food hits the spot and warms you right up on cold winter days! Tonight, we’re eating easy cumin-roasted pork tenderloin with roasted veggies. Literally cumin, salt, pepper and a bit of brown sugar…that’s it! BAM! DINNER IN 30 MINUTES!
We’re serving it all up drizzled in a sweet balsamic reduction with apples. We’re into that yummy balsamic sauce…have you noticed?! It’s honestly the best little finisher! It just livens up any old meat-and-potatoes meal to something incredibly delicious! Chicken, pork, beef, elk, potatoes, brussels, carrots….the list goes on and on. Even scrambled eggs are DELISH when drizzled with a bit of balsamic glaze.
So, whether your temps are reading sixty or six, here’s to comfort food and warm toes. Cheers!
- One 1 1/2 lb. pork tenderloin
- 1 Tbsp. extra-virgin olive oil
- 2 Tbsp. brown sugar
- 2 tsp. cumin
- 1 tsp. kosher salt
- 1 tsp. pepper
- 1 large apple
- 1 small shallot
- 1/2 cup balsamic vinegar
- Preheat oven to 375 degrees.
- Put tenderloin on roasting pan and rub with oil.
- Put all other ingredients in small dish to combine. Rub evenly all over meat.
- Roast for about 25 minutes or until thermometer registers 150 degrees. Let rest for 10 and then slice and serve.
- Chop the shallot and set aside.
- Heat the skillet with drippings until bubbling. Turn down the heat, add the shallots and cook until soft.
- Add the balsamic vinegar and heat until thickened.
- Slice the apples into small chunks and add to the skillet. Spoon the balsamic vinegar over the apples.
- Once they are slightly soft, turn off the heat so they don't get too mushy.
- Serve the balsamic apples over the pork.
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