When I think of pork, the first word that comes to mind is “BLAH.”

What are we having for dinner? 

Pork.

BLAHHHHHHHHHHHHHHH!

Perhaps I was subjected to too many dried out pinky-thin chops as a child.  Or perhaps I was too enveloped in my love affair with the other two other-white-meats.  Given that my one true love in life is FOOD, it hurts my heart to dislike something.  I actually force myself to occasionally eat the hated food(s) in question in hopes of maturing my palate and someday rising above these childish dislikes. 

That’s dedication people.  

Watch out kidney beans, olives, eggplant, and every species of fish known to man.  I’m coming for ya.

In an effort to branch out, I decided to try and cook up some pork tenderloins.  I’d never cooked pork tenderloins before, and the ONLY other time I’ve attempted a pork dish was this pork chop flop, which clearly no words can describe.

This Allrecipes.com recipe for Chipotle Crusted Pork Tenderloin was my inspiration, subject to a few mweaks. The result was, well, it definitely ain’t yo’ grandma’s pork.. or your step-mother’s pork as the case may be.  Sorry to put you on blast, Sally. 

This pork was JUICY and super flavorful with equally balanced sweet and heat.  I never thought I’d use “flavor” and “pork” in the same sentence.  Just did.  Take THAT pork chop flop.  TAKE THAT.

These tenderloins were SUPER simple.  All you do is mix the following in a large ziploc baggie or large bowl with lid:

• 2 tsp onion powder
• 2 tsp garlic powder
• 2-3 tbsp chili powder (depending on your heat tolerance)
• 2 tsp salt
• 3-4 tbsp brown sugar (depending on your sweet tooth)

Plop 2 pork tenderloins (approx 1.25-1.5lbs each) into the bag/bowl and shake the crap out of it to evenly coat the loins with the seasonings.  Lay the tenderloins out on a cookie sheet coated with cooking spray, then drizzle a little extra virgin olive oil across the top:

Cook in a 500 degree oven for 20 minutes, turning half way through.

Let the meat rest for a few minutes, then transfer to a cutting board to slice:

Crazy blurry photo courtesy of my iPhone!

Dare I say I LOVED this pork???

The BF declared “this was the best meat he ever had.”  To which I responded with a perfectly timed and completely appropriate “that’s what she said.”

Speaking of appropriate, I cannot type or say the word “loin” without giggling.  Apparently, my palate isn’t the only thing I need to work on maturing.

To round out the meal, I made Rachael Ray’s Orzo with Feta and Tomatoes:

This was just OK—a bit on the bland side, so I doubt I will make it again.

Thank god for potatoes.  They totally made up for the orzo.  Halved baby red potatoes, coated with some EVOO, garlic salt, black pepper, and a touch of cayenne pepper roasted at 500 degrees for 20 minutes:

I can honestly say I’ve never met a potato I didn’t like. 

Feel free to leave inappropriate meat jokes for the BF in the comments.  I’ll be sure to pass them along

Sweet Chili Pork Tenderloin (serves 6)

• 2 pork tenderloins (1.25 – 1.5 lbs each)
• 2 tsp onion powder
• 2 tsp garlic powder
• 2-3 tbsp chili powder (depending on your heat tolerance)
• 2 tsp salt
• 3-4 tbsp brown sugar (depending on your sweet tooth)
• Extra virgin olive oil

Step one:  combine all of the ingredients other than the pork in a large Ziploc baggie or large bowl with lid.  Place the 2 pork tenderloins (approx 1.25-1.5lbs each) into the bag/bowl, seal, then shake to evenly coat the loins with the seasonings. 

Step two:  spray a cookie sheet with cooking spray, lay the tenderloins on top, then and drizzle them with a little extra virgin olive oil.  Cook in a 500 degree oven for 20 minutes, turning flipping way through.

Step three:  Let the meat rest for a few minutes, then transfer to a cutting board to slice.