Baked Pork Tenderloin

Ingredients

2 tbsp Bertolli extra virgin olive oil
1 tbsp salt and fresh cracked pepper
2 lb pork tenderloin, pre-marinate pork before cooking
4 tbsp Meadowvale butter, sliced into 4-6 parts.
2 tbsp diced garlic
1 tsp Club House dried basil
1 tsp Club House dried oregano
1 tsp Club dried thyme
1 tsp Club House dried parsley
1/2 tsp Club House dried sage
OR 2 Club House tbsp Italian Herb Seasoning Blend

Directions

1.    Preheat the oven to 350 & line the baking sheet with foil.
2.    In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage. Set aside, & season meat with salt & pepper.
3.    In a large pan, heat oil & brown the pork on all sides then transfer to the baking sheet & generously coat with herb mix.
4.    Place pats of butter on top of the pork.
5.    Wrap in foil, bake until meat is 150 degrees internally at the widest, thickest part of the tenderloin (about 25 minutes.)
6.    Remove & let rest, tented with foil, for 7 minutes.
7.    Slice against the grain and serve immediately.

Credit: Sweet CS Designs

Roasted Cauliflower Broccoli Veggie Salad with Sundried Tomato Dressing

Sun dried tomato dressing

1/2 cup sun dried tomato (dry version)
1/4 cup cashews (use tofu or pepitas for nut-free)
1 cup water
1 tbsp lemon juice
2 cloves garlic
1 tbsp Bertolli extra virgin olive oil
1 tsp basil
1/4 tsp salt

Veggies

2 cups cauliflower florets
2 cups BC broccoli florets
2 tsp oil
1/2 tsp salt
1/2 tsp black pepper
1 tsp thyme
1/2 cup red onion thinly sliced
1 tbsp fresh or 1/2 tsp dried rosemary

Other

4 cups mixed baby Greens
1 apple, thinly sliced
3 tbsp pepitas or use nuts such as pecans, walnuts

Instructions

1.         Sun dried tomato dressing: Soak the sun dried tomato for 15 mins. Transfer to a blender along with the soaking water and the rest of the ingredients. Blend. Add more water if needed.
2.         Salad: Add the veggies to a bowl. Drizzle oil and mix and toss. Rub in if needed. Add salt, pepper and herbs and toss well. (You can add other herbs and spice blends for variation, such as cajun, curry, taco spice etc). Transfer to parchment lined baking dish. Cover with parchment and bake at 400 deg F (205 C) for 12 mins, then remove parchment and continue to bake for 20 mins.
3.         Assemble greens of choice, Add sliced apple, roasted veggies, and pepitas. Drizzle generous dressing and serve.

Credit: Vegan Richa

Pork Tenderloin & Roasted Veggie Salad