I admit, pork tenderloin isn’t exactly inexpensive; but every now and then it’s absolutely worth the splurge. This cut of meat is extremely lean, and there is virtually no waste. It’s also great for entertaining because it’s so easy and garners great reviews! I buy a double pack at the warehouse store and pop them in the freezer. Just thaw a package in the fridge for a day or two or in a sink of cool water for a couple of hours.

Whole pork tenderloin (it’s actually two pieces)

• Olive oil
• California-style Garlic Salt
• Greek Seasoning Mix and/or
• Steak Seasoning Mix

1. Preheat oven to 425° or heat up the grill.
2. If cooking in the oven, line a baking sheet with aluminum foil and oil or spray with non-stick spray.
3. Remove tenderloins from package and pat dry with a paper towel.Rub each tenderloin with olive oil.
4. Season both with garlic salt.
5. Season one with Greek seasoning.
6. Season the other with steak seasoning.
7. Tuck the thin, tail end of each tenderloin under and secure with a toothpick if necessary.
8. Allow to sit at room temperature about 20-30 minutes.
9. Cook about 30 minutes or until internal temperature in the thick portion of the tenderloin is 150°. (I know the current trend is for slightly rarer pork, but I just can’t go there).
10. Let the tenderloins rest on the counter about 10 minutes.
11. Thinly slice on an angle to serve.

Refrigerate leftovers.

Serve with with vegetables and polenta, mashed potatoes, or risotto for an amazing gluten-free meal.

Bonus: Slice leftovers into strips. Warm in a little butter over medium heat. Add a few tablespoons of your favorite barbecue sauce and serve on a toasted bun. Top with a slice of Muenster or Provolone cheese.

This recipe for meatloaf falls under comfort food for me. The earthy nature of the sage warms the flavor notes and the thyme adds just the right touch of brightness. You could always add sautéed onions and peppers if that is what you are accustomed to. I like it just like this.

• 2 slices bread
• 3 lbs ground beef
• 2 eggs, beaten
• 1/2 c. milk
• 1 1/2  tsp garlic salt
• 1 tsp Worcestershire sauce
• 3 T ketchup
• 1 tsp dried sage
• 1 tsp dried thyme

1. Break bread slices into pieces, and put into blender to make fresh breadcrumbs.
2. Place ground beef in a large mixing bowl.
3. Form a well in the middle of the meat. 
4. Sprinkle breadcrumbs over meat.
5. Pour all remaining ingredients into the well, and mix them with a fork.
6. Mix the liquid and the meat, gently. Try not to overwork the meat too much.
7. Cover a baking sheet with aluminum foil for easy cleanup.
8. Mold into two loaves and place on the prepared baking sheet (I prefer to use a baking sheet instead of a loaf pan because I really don’t like to have the meat sitting in the grease. Plus, this is much easier to clean!)
9. Bake at 350 for 50 - 60 minutes, until the center is no longer pink.
10. Each loaf makes 4-5 servings

Loaves can be cooled, wrapped and frozen. For an easy meal that requires very little cleanup, thaw one of the loaves in the frig or the microwave. Place in a snug, glass baking pan (a bread pan works well). Heat at 350 for about 30 minutes until hot. Top with hot gravy, marinara sauce or ketchup for last 10 minutes. Leftovers are delicious!