Honey Spice-Rubbed Pork Tenderloin

Pork Tenderloin is one of the choice meats in the Moore house. Mostly, because it is frequently on sale and it can feed a crowd if we have company or want lots of leftovers. In the past, the only thing I ever did to it was "shake n' bake" it, so today I went on a hunt for a new recipe.

One of my favourite cooking websites is kraftcanada.com. On the right hand side of the home page there is a section where you can enter three ingredients that you have and then the site will generate recipes with those ingredients. This is how I found today's recipe.

Honey Spice-Rubbed Pork Tenderloin

1 pork tenderloin (1 lb./450 g)

1/4 cup Kraft Catalina Dressing, divided

1 tsp. chili powder

1 tsp. garlic powder

1 tsp. dry mustard (I used 1Tbsp of prepared Mustard)

1/2 tsp. paprika

1/4 tsp. dried thyme leaves

1 Tbsp. honey

Heat oven to 450ºF.
Mix together chili powder, garlic powder, mustard, paprika, and thyme.


Brush meat with 2 Tbsp. dressing,

then rub with combined seasonings. Let stand 10 min.

Place meat in shallow pan. Bake 15 min. Mix remaining 2 Tbsp. dressing and honey; brush lightly onto meat.

Bake 10 min. or until meat is done (160ºF), turning and brushing occasionally with remaining dressing mixture. Remove from oven; cover with foil. Let stand 5 min. before slicing.





We were very pleased with this dish. We both agreed that we like it better than our typical "shake n' bake" method. The meat was very moist and there were nice bursts of flavour, but I would have enjoyed it more if the flavour had been a bit more consistent. There was lots of juice in the pan so I poured some it on the potatoes.

Rebecca's Rating: 4/5
Mitch's Rating: 4.75/5

Overall Rating: 4.5/5

If you try any of my recipes please send me a review and a rating so I can include it in my blog.

Slow-Cooker Chicken Curry

One of my resolutions for the New Year was to try more new recipes. I love cooking and baking, but I found myself making the same things all the time.

I thought I might blog about the new recipes I try. Today's is from Jean Paré's "Company's Coming-Slow Cooker Recipes" cook book page 128.

Slow Cooker Chicken Curry

1 Cup Chopped Onion
2 Diced Medium Tomatoes
1 Chopped Medium Green Pepper

4 Cups Hot Water
3 Tbsp. Curry Powder
4 Tsp. Chicken Bouillon Powder
1 Tbsp. Ketchup
1 Tsp. Salt

1 1/2 lbs Boneless, Skinless Chicken Breast Halves

Step 1: Add first three ingredients to Slow Cooker



Step 2: Mix next five ingredients in a bowl then pour into Slow Cooker





Step 3: Add Chicken and cook on Low for 8-10 hours or high for 4-5 hours. Ideally, this dish should be served over rice.




This was a tasty dish. I thought the flavour was nice, especially with the rice. The chicken was nice and moist. The cook book suggests putting the broth in a gravy boat and pouring it over the rice and veggies. I found this made it a bit too watery. I would have liked the broth to have been thicker.

Rebecca's Rating- 3.5/5
Mitch's Rating- 4.25/5

Overall: 3.875/5

If you try any of my recipes please send me a review and a rating so I can include it in my blog.