I was talking to my friend Kelly about the Chorizo and Egg tostadas I posted about yesterday. She was pumped because “she already had everything it required minus the soyrizo”, and “this recipe is Kelly friendly.” Apparently most of the stuff I post about intimidates her since she doesn’t cook very often. I have a few thoughts on this.
1. I am sorry if anyone is intimidated by my recipes. I honestly make, eat and post about foods and recipes that truly interest me. The experience of cooking is what thrills me. I like the anticipation of trying something new and not being sure how it will end up. I want to encourage my readers to try new things as well because I have found it to be rewarding, and want to share that feeling with others.
2. I can make simple things too! I would love to post more accessible recipes for my readers. This is Betsylife. It’s my perspective. Sometimes I need reminders to try to think of things from a different viewpoint.
I’d love to propose a challenge for you all. Comment below or email me at firstname.lastname@example.org with any of the following
-I have always wanted to make XYZ but I’m intimidated and not sure where to start
-I currently have XYZ in my pantry and don’t know what to do with it
-How can I improve on my standard XYZ I make every week
-I would love to have XYZ for more than just special occasions, but its so complicated to make. Is there a way to simplify?
Or any other recipe situation you may be faced with. I’m here to help! I’m not saying I’m some expert on everything that is food, but two heads are always better than one, and I think together we can come up with some great solutions.
With that being said, here’s one for you. I had tons of salsa verde leftover from yesterday’s Chorizo and Egg Tostadas . I found this easy spiced rubbed pork tenderloin recipe which went great with the salsa. Let me know if you ever have leftovers that you aren’t sure what to do with, and together we can figure out how to use it!
Spice Rubbed Pork Tenderloin with Salsa Verde recipe from Food Network
- 2 teaspoons smoked paprika
- 1/2 teaspoon red pepper flakes
- 2 teaspoons ground cumin
- Kosher salt
- 2 pork tenderloins (1 3/4 pounds total), halved crosswise
- 1 tablespoon extra virgin olive oil
- Jarred salsa verde, for serving (optional) *** Or leftover homemade salsa verde!
Preheat the oven to 425 degrees F. Combine the paprika, red pepper flakes, cumin and 2 teaspoons salt in a shallow dish. Rub the pork all over with the olive oil, then roll in the spice mixture to coat. Transfer to a roasting pan and roast until a thermometer inserted into the thickest part of the meat registers 145 degrees F, 15 to 20 minutes. Transfer to a cutting board and let rest, 5 minutes.
Slice the pork and top with salsa verde.