Anddddd my cravings have officially started and my appetite is officially back!! And I’ve always loved corn on the cob doused in butter, salt and pepper SO my fiance and I did our normal food shopping, and I picked up a teriyaki pork tenderloin (my favorite kind!) and a large onion. Later in the day, we went to the farmer’s market and picked up some corn on the cob, fresh peaches and cherries. Believe me, we only went for the corn, but the smell of the fruit just sucked us in. Boy I’m glad it did! These peaches are to DIE FOR.
Alright, done drooling over the peaches, for now… Anyway, sliced up some onions and tossed them in EVOO, salt & pepper and then placed the pork loin in the center of a baking dish. Cooked at 500 degrees, for 5 1/2 minutes per pound, (mine cooked for about 8 1/2 mins) then turn off the oven. DON’T OPEN THE OVEN DOOR!! Resist the urge for an hour and let the meat cook and all of the juices cook. I promise, coming from someone who is deathly afraid of under cooking their meat, this will be cooked thoroughly. Let pork rest for 5 mins and serve! Best believe that will be the juiciest pork tenderloin you’ll ever taste. I know the faces of “Damn, Ky can cook” and the “Not bad” critiques from my fiance and this one got the OH MY GOODNESS THIS IS DELICIOUS face and that always makes me smile 🙂
Boiled the corn for about 10 mins, and served with Parkay Squeezable Butter, my favorite for corn on the cob. Even though there is sauce on the pork, I do like to add just a little bit of BBQ sauce, and I love Sweet Baby Ray’s.
And I had two servings of pork, and two ears of corn, AND I have leftovers plus an extra ear of corn to have tonight! I’m so excited that I’m not sick of it. Love the weekend! xo