Suya-Spiced Pan-Roasted Pork Tenderloin

Suya-Spiced Pan-Roasted Pork Tenderloin - Candy Coated Culinista

Sometimes you really need a simple dish that looks so good, guests will be wondering how you made this on a weeknight. You will never tell them that this recipe really took no time at all. Let’s just keep them pondering.

Yield/Serving: 6
Prep Time: 30 min.
Cook Time: 20 min.
Difficulty level is: Easy

From The New Rules

Ingredients
• 2 tsp sweet paprika
• 2 tsp ground ginger
• 2 tsp granulated garlic
• 2 tsp onion powder
• ½ tsp cayenne powder
• Kosher salt, to taste
• Ground pepper, to taste
• 2- 1 ¼ pound pork tenderloins, trimmed of silver skin and halved crosswise
• 2 tbsp grapeseed oil
• 2 tsp packed light or dark brown sugar
• ¾ cup low sodium chicken broth
• 4 tbsp salted butter, cut into 8 pieces and chilled
• 2 tbsp lime juice
• 1/3 cup roasted, unsalted peanuts finely chopped

Assembly
1. Preheat oven to 450°F with a rack in the middle of the oven.
2. In a large bowl, stir spices together.
3. Add pork, turn and massage into the meat.
4. Let stand for 15 minutes at room temperature.
5. Using an over safe skillet heat oil and add pork and sear each side for about 4 minutes total.
6. Transfer to oven and roast for 15 minutes.
7. Transfer skillet to stove top and place pork to a large plate and let rest for 10 minutes.
8. Add sugar and broth to skillet and simmer over medium-high heat, scraping brown bits until reduced to ½ cup and slightly thickened, about 2 minutes.
9. Whisking constantly add butter 1 piece at a time until incorporated and stir in lime juice.
10. Remove from heat and add peanuts and season with salt and pepper.
11. Thinly slice tenderloin and arrange on a platter.
12. Spoon sauce over pork and serve.

Please Enjoy

My thoughts
This recipe was inspired by Nigerian beef suya. Now I hadn’t heard of this until I made this recipe, yet this mix I make quite along, just without the peanuts. This made it an obvious stand out recipe for me. The combination was easy and palatable to any guest. This make great leftovers and is visually pleasing when presenting to your dinner guests.

Z is for … Zucchini & Tomato Ratatouille

Z is for … Zucchini & Tomato Ratatouille – Candy Coated Culinista

Who knew a stewed vegetable dish from very humble beginnings could look so elegant and enticing.

Yield/Serving: 6-8
Prep Time: 30 minutes
Cook Time: 55 min.
Difficulty level is: Easy, time consuming

Ingredients
• ¾ cup tomato sauce
• ½ white onion, finely chopped
• 4 garlic cloves, minced
• 2 tbsp extra virgin olive oil
• 2 medium yellow zucchini
• 2 medium green zucchini
• 5 roma tomatoes
• 2 tbsp herbs de provence
• 2 tbsp sea salt
• 2 tbsp black pepper

Assembly
1. Preheat oven to 375°F.
2. Pour tomato sauce in a smallish square casserole dish and spread out thinly.
3. Finely chop and mince garlic and stir into tomato sauce.
4. Pour extra virgin olive oil into tomato sauce and stir.
5. Trim the ends off the zucchini and roma tomatoes.
6. Cut vegetable 1/16” thick (very thin slices) and separate into three bowls.
7. Start layering a green zucchini, yellow zucchini and roma tomato and alternating around the casserole dish. Overlap each piece a little and allow some to be visible.
8. When each layer is completed into the middle sprinkle some herbs de provence, sea salt and black pepper.
9. Repeat step 8 until all vegetable are used up.
10. Cut a piece of parchment paper the size of the inside surface of the dish, and place and press down on top of the vegetables.
11. Bake for 55 minutes,

Tips
• Ensure the zucchini and roma tomatoes are roughly the same width.
• Use a mandoline if you own one.

Please Enjoy

My thoughts
This dish tasted amazing and the vegetables weren’t too soft. I added the herbs du Provence as I thought this simple recipe could use some added spices. I love how the end result looked. Just looking at the layered vegetables and the time and patience it took to thinly slice the vegetables by hand made me feel quite cheffy.

Z is for … Zucchini & Tomato Ratatouille – Candy Coated Culinista

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