I'm baccck

After nine days and nights of guests (and their dogs), I am frazzled and still in my robe at this hour of the day. It was so much fun but it will wear a person out even if you are young. David, our son, was the last to go into the night and he must be about home around now. (It will take him 15 hours of driving.) So, I have been a slug all day.  We celebrated his birthday and had a nice meal with Matt and Stacy and the girls.  David made these fantastic pork roasts that had only 4 kinds of seasoning and they left the platter like they were on fire.  Luckily we had two more to do and David fixed those for us to have after he left. It seems impossible with only a little seasoning, but you will not go wrong if you try this recipe which I will put on tomorrow.  I am done for today. (I haven't posted for a few days but will make it up once I get settled again.)
You can google Natasha's Kitchen too...she has good recipes and this is just one.  David raved so much and it was so simple I could not get into it until it flew off the serving platter and I had a taste.

Ingredients

• 1 tsp sea salt or to taste
• 1/2 tsp black pepper freshly ground
• 1 tsp Italian Seasoning
• 1 tsp garlic powder
• 1 tsp ground coriander
• 2 Tbsp olive oil (extra light) or vegetable oil, or avocado oil*
• 1 1/2 lb Pork Tenderloin

US Customary - Metric

Instructions

1. How to make Roasted Pork Tenderloin: Preheat oven to 400˚F with the rack in the middle.
2. Trim tenderloin of fat and any silver skin and pat dry with a paper towel. Pierce pork loin all over with a fork and rub with 1 Tbsp oil.
3. Combine your seasonings and sprinkle onto the tenderloin then use your hands to rub the spices into the tenderloin until evenly coated.
4. Heat 1 Tbsp oil over med-high heat in a large oven-safe pan (cast iron or a dutch oven will work). Once oil is hot, add pork and brown on all sides (6 minutes total).
5. Place in the oven and bake uncovered at 400˚F for 13-15 min, flipping the tenderloin over halfway through baking. Bake until center of pork registers at least 150˚F then transfer to a cutting board and let meat rest 5-10 min. Slice into rings and serve. We did not let it get to 150; I think it would be dry then. You want it just roasted through and done. You know how to do a pork roast.  Good luck. It is so easy.

i HAVE TO TELL YOU, MY HIDDEN RANCH SPICY SEASONING MIX IS VERY GOOD ON PORK OR OTHER TYPES OF MEAT. YOU CAN GET IT IN BIG PLASTIC JARS AT SAM'S ALONG WITH THEIR REGULAR HIDDEN VALLEY RANCH DRESSING SEASONING. (I do wish they would stop putting product

in plastic.  We will cover the planet with that stuff.)