This post is for Staci. You should never be afraid of seafood, but since you are I thought I would post something I know you will like. When you come to visit I will make sure I have plenty of PB&J on hand for seafood night at our house! :) I got both of these recipes from my friends Lara's website. This is Lara's favorite recipe for pork tenderloin. Her kids LOVE this zucchini & call it "the good zucchini". I wish I could say the same for my kids, but as always, they turn their noses up at anything green.
I have made both of these dishes several times now and everyone loves both dishes! (With the exception of my kids not liking the zucchini, but what do they know?)
Herb-Roasted Pork Tenderloin
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup vegetable oil
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon rubbed sage
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon pepper
1 (1 1/2-pound) package pork tenderloins
Stir together first 11 ingredients in a heavy-duty zip-top plastic bag. Prick pork with a fork, and place in marinade, turning to coat. Cover or seal; let stand at room temperature 30 minutes, or chill 2 hours or up to one day (longer is better). Place pork in a roasting pan.
Bake at 350° for 40 minutes or until a meat thermometer inserted into thickest portion registers 160° to 165°, depending upon your desired degree of doneness.
Slice tenderloin, spooning marinade over the top, or serving on the side. NOTE: Do NOT use marinade if you have not cooked the meat in it.
Lara's Good Zucchini
1) Cut each zucchini in half lengthwise. Slice each piece crosswise into thick (about 1/2 inch thick or a little more) semi-circles.
2) Heat 1 Tbsp. butter over medium-high heat in a large, wide skillet until melted and slightly foamy.
3) Add some zucchini slices (about one zucchini's worth) to the pan, being careful not to overcrowd the pan. This is important; if there are too many in the pan, they will steam, rather than brown.
4) Sprinkle the topside of the slices with a little bit of Baby Bam.***
5) Keep a close eye on the slices and turn them over with a pair of tongs as soon as they are nicely browned on the bottom.
6) Allow the slices to brown on the bottom side and remove them from the pan when they're nicely browned on both sides, but still firm. If the slices are getting too soft, then your pan isn't hot enough. If the butter is smoking or burning, your pan is too hot (the butter should turn a nice, nutty golden brown).
7) Add more butter to the pan, if necessary. Repeat with remaining slices, working in small batches until all your squash is done.
***I use Creole Seasoning instead of Baby Bam.