Cherie's Pork Tenderloin Marinade

We do pork tenderloins all the time—they don’t take long at all on the grill or in the oven—internal temp about 155—then let it rest.  If we do in the oven, I sear it on top of the oven, on all sides, and then put it in the oven, for about 20 mins & check the temp.  It’s ok for it to be pink in the middle.

Jane: 

We do pork tenderloins all the time—they don’t take long at all on the grill or in the oven—internal temp about 155—then let it rest.  If we do in the oven, I sear it on top of the oven, on all sides, and then put it in the oven, for about 20 mins & check the temp.  It’s ok for it to be pink in the middle.

Cherie:

Yes.  I do the oven at 500 for 10 min to sear.  Little pink is good

Cauliflower Bacon Gratin

From Lemonade Makin Mama:

"I like an easy recipe and this doesn't get any easier in my opinion because you basically mix it in the pan with the exception of one small  bowl to mix the cream and cheese in. I always double the recipe so I am giving you the doubled version which serves twelve because don't even make this if you aren't going to double it. It will disappear far to quickly otherwise!  And it's low carb if you're into that sort of thing."

Cauliflower Bacon Gratin
3 bags frozen cauliflower florets
2 cups heavy cream
2 cups grated parmesan cheese
salt and pepper to taste
1/4 cup real bacon pieces
1 cup crunchy topping (we use crushed pork rinds to keep it low carb) (you can also use breadcrumbs or crushed crackers)
2 tbsp. butter, cut into small pieces

Butter a 9x13 baking dish and preheat oven to 400.
Add the cauliflower to the dish.
In a small bowl mix the cream, salt and pepper and parmesan.  Pour over the top of cauliflower and lightly toss to coat.
Sprinkle with bacon pieces and crushed pork rinds (or other crunchy topping) and dot with butter pieces.  Cover with foil, and bake 30 min, the remove foil and bake an additional 10-15 min.  Serve immediately.