Rosemary Orange Glazed Roasted Pork Tenderloin

Orange glazed pork tenderloin is marinated in a delicious rub and then glazed in a sweet and tangy sauce making it juicy on the inside and crusty on the outside.

I have not had many pork tenderloins and it hasn’t helped that Cade hasn’t been interested in them either. Every now and again I’d step into the ol’ Pinterest app and sure enough another pork loin was front and center. Now I know all about algorithms and that Pinterest had caught on that I slowed my scrolling seeing the pics but even so, it worked.

I’ve been testing and testing to turn an often flavorless meat into dish for a Sunday dinner that wasn’t a hassle but looked and tasted like the best home cooked meal ever. The key? Letting the rub sit on the meat for a whole day. And what rub is that? Based off of an old orange and cranberry relish my sister used to stuff breaded chicken with. Oh it’s so good!

What Ingredients Do You Need for Orange Glazed Pork Tenderloin?

Aside from the pork tenderloins, you will need a few ingredients for the rub and few ingredients for the sauce. A phenomenal homemade meal is just this easy. Here is your shopping list:

• Pork Tenderloin
• Orange
• Orange Juice
• Garlic
• Smoked Paprika
• Olive Oil
• Kosher Salt
• Yukon Gold Potatoes
• Brussels Sprouts

Sauce

• Orange Zest
• Orange Juice
• Brown Sugar
• Orange Marmalade
• Rosemary
• Cinnamon

The measurements for each ingredient can be found in the recipe card below.

How to Make Orange Glazed Pork Loin

I love when a Sunday dinner is quick and easy but tastes like you’ve been in the kitchen for hours and hours. That is this pork tenderloin recipe in a nutshell! Here are the basic steps:

• Combine all the ingredients for the paste in a blender or food processor and blend until smooth.
• Rub all over the pork and cover with plastic wrap. Keep in the refrigerator for at least 8 hours.
• Remove from fridge and wipe off the excess rub. Let rest.
• Combine all the ingredients for the sauce in a saucepan and let simmer until it thickens.
• Preheat oven and bake, adding some sauce for the last 20 minutes.
• Prep the veggies and add them the last 20-30 minutes.
• Pour the remaining sauce over the top with fresh herbs for garnish.
• Let rest then slice and serve.

The complete instructions can be found in the recipe card at the end of the post.

Is Pork Loin The Same As Pork Roast?

Pork loin is a cut of meat.  The proper term is po

This is a classic shrimp boil with fresh shrimp, potatoes, corn, and sausage, boiled in a flavorful spicy broth, plus an abundance of additional fresh vegetables!

This stovetop shrimp boil is based on my cousin Rick’s crawfish boil recipe which also includes an abundance of vegetables. The vegetables turn out so flavorful, that I’m often left wishing I’d added even more to the pot.

Shrimp Boil on the Stove

I was determined to recreate our Louisiana crawfish boil as soon as we were home again, but guess what? Crawfish are a bit difficult to source in Ohio. Just in case you were wondering.

I’m happy to tell you that after learning from Rick, our family’s crawfish expert, my first attempt at a Louisiana shrimp boil on the stove turned out fabulously and we will be doing this on repeat in the future.

It turns out that a seafood boil is a heck of an awesome experience for everyone – expert or amateur!

Stovetop Shrimp Boil Equipment

• 30-quart stockpot
• Long stirring paddle
• Long skimmer lad

Step-by-step photos and instructions for a Louisiana-style Crawfish Boil loaded with vegetables and so much flavor!

So. Much. Fun. There are a whole lot of adjectives I could use to describe my introduction to a crawfish boil, but WOW sums it up nicely.

I’m laying out all the steps here so you can set up and cook a Louisiana seafood boil with shrimp or crawfish. Spoiler alert – doing a Louisiana-style seafood boil on the stove is much simpler than you might think. (I’ll be sharing directions specifically for a shrimp boil at home next week!)

Heads up – this is going to be a long one. If you are just here for the instructions, hit that handy “jump to recipe” button at the top of the post.

Crawfish Boil

While in Louisiana for Sean’s family reunion, our cousin Rick volunteered to do a Louisiana-style crawfish boil for us. And oh, there really aren’t words for how excited I was to experience this for the first time.

As far as eating crawfish goes, if you aren’t familiar with them already, they taste like a cross between their crustacean cousins lobster and shrimp. What’s not to love about that?

I was thrilled we were able to be there from start to finish and learn from the master. And yeah, Rick is a legit master of the seafood boil. Don’t miss the custom skimmer, the crawfish on his belt and his hat, and the very cool stirring paddle in some of the photos for evidence of his passion for it all.

Crawfish boils are a social event in Louisiana – and wherever else you might be lucky enough to enjoy one. This isn’t just a meal shared with friends or family. It’s an experience. (Have I stated that clearly enough?)

Ha, and here’s a pro tip for you: Don’t wear white, friends. That’s a rookie move and your Tide stick will be put to good use after the boil.

Teriyaki Chicken Casserole [+ Video]

This classic baked teriyaki chicken casserole recipe is easy to make and the perfect crowd pleasing recipe for a busy weeknight dinner or potluck.

It’s everything you love about takeout without leaving your house! Casseroles are great for dinner because they’re easy to throw together and comforting to come home to. This casserole combines chicken with a sweet savory glaze mixed with tasty fried rice and loads of healthy vegetables!

Before You Begin…

I know, this is kind of like a souped up fried rice, but I’m still calling it a casserole since we are adding in a few extras. We start with our ham fried rice recipe for the base of this casserole. If you haven’t already, you’re going to want to read that post because there’s a secret to making perfect fried rice. Both the fried rice and the teriyaki sauce can be made a day or two ahead of time.

How This Recipe Came to Be

One night after we made a huge batch of the fried rice, our fridge died. And I mean, died. We went just over two weeks without the dang thing while we waited for parts to come in. That first day I knew I needed to throw together a casserole because we didn’t have anything for dinner that night, so the teriyaki chicken casserole was born and what a blessing in disguise because it turned out awesome-sauce!

Well, there were a few months that were bitterly cold and we were feeling so grateful for a warm house. Because almost two weeks after the fridge died our furnace went out. Yaaaaaay. (Can you hear my sarcasm?). What a blessing it was that it was winter so we were able to keep condiments, butter, and such outside.

We learned that we can survive without the fridge. It changed our eating habits and was quite hard, especially for a food blogger, but it just took creativity for meals and helped us to remember to be grateful for our modern day conveniences.

And in the end we made a killer rice casserole recipe with teriyaki chicken, broccoli, fried rice and extra sauce. So maybe in the end the whole fridge debacle was worth it. Because this teriyaki chicken casserole is that delicious. 

Where Does Teriyaki Chicken Come From?

Teriyaki is a cooking technique where foods are grilled or broiled in a glaze of soy sauce, mirin and sugar. It is usually associated with Japanese cuisine, but the technique is used in many Asian cuisines. Teriyaki chicken is a Japanese-American cuisine.

What’s in Teriyaki Chicken Casserole? 

For this easy chicken casserole, you’ll need fried rice, a chicken breast, a packag

Roasted sweet potatoes, crisp warm baby spinach, and spicy breakfast sausage are all topped with an egg in this Sweet Potato Hash with Eggs.

Sweet Potato Hash with Eggs

I prepared this recipe so many times over the course of my boys’ childhood. They always cleaned their plates when this was on the menu.

This breakfast hash first made its way to my table over 10 years ago. I can still remember the pride that my boys demonstrated when they figured out how to stack a little taste of everything onto their forks with each big bite.

They proudly informed us that doing so made the spinach taste so much better. I can empathize, as I well recall how much I disliked spinach as a child. I’m grateful my kids enjoy it most of the time now.

A spinach breakfast is a great way to get started on those leafy greens early. And, if you haven’t already been converted to the awesomeness that is eggs and spinach, I recommend trying my boys’ beloved Power Eggs too.

Sweet Potato and Spinach

With an egg on top, hash is one of my favorite meals for breakfast, lunch, or dinner. I often make a double recipe just to have leftovers in the refrigerator.

I don’t think I’ve tried a single version of hash that I didn’t like. Sweet potato and spinach hash, crispy hash with bacon, potatoes, and vegetables, Read more