Roasted Pork Tenderloin


  • 2 tsp sea salt, or to taste
  • 1tsp black pepper, freshly ground
  • 2 tsp Italian Seasoning
  • 2 tsp garlic powder
  • 2 tsp ground coriander
  • 2 Tbsp olive oil (extra light), or vegetable oil, or avocado oil*
  • 1 1/2 lb Pork Tenderloin


  1. How to make Roasted Pork Tenderloin: Preheat oven to 400˚F with the rack in the middle.
  2. Trim tenderloin of fat and any silver skin and pat dry with a paper towel. Pierce pork loin all over with a fork and rub with 1 Tbsp oil.
  3. Combine your seasonings and sprinkle onto the tenderloin then use your hands to rub the spices into the tenderloin until evenly coated.
  4. Heat 1 Tbsp oil over med-high heat in a large oven-safe pan (cast iron or a dutch oven will work). Once oil is hot, add pork and brown on all sides (6 minutes total).
  5. Place in the oven and bake uncovered at 400˚F for 13-15 min, flipping the tenderloin over halfway through baking. Bake until center of pork registers at least 150˚F then transfer to a cutting board and let meat rest 5-10 min. Slice into rings and serve.

Recipe Notes

*Oil used should have a high smoke point. 

**Pork tenderloin is very juicy and does not need a sauce, but it is also really good served with A1 or BBQ sauce.

Crockpot Chicken and Gravy


  • ▢ 2½ pounds boneless, skinless chicken breasts
  • ▢ 10¾ ounces cream of chicken soup 1 can
  • ▢ 1.74 ounces chicken gravy mix 2 envelopes
  • ▢ 1 cup low sodium chicken broth
  • ▢ ½ cup sour cream
  • ▢ kosher salt to taste
  • ▢ ground black pepper to taste
  • ▢ cooked rice for serving
  • ▢ chopped parsley for garnish


  • Place the chicken in the slow cooker.
  • In a medium bowl, whisk the soup, gravy mix, and chicken broth together. Pour over the chicken.
  • Cover the crockpot and cook on low for 4 hours, or until the internal temperature of the chicken reaches 165°F.
  • Using two forks, shred the chicken breasts.
  • Stir in the sour cream until combined, taste, and season with salt and pepper if needed. Serve over cooked rice, and garnish with chopped parsley.

NOTE: Gravy is very thin. Last hour of booking make a slurry. To thicken make a slurry of the gravy and either cornstarch or flour. Cook this slurry until it thickens slightly. Then, add back to crockpot.