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

Award Winning Instant Pot Chili Recipe [+VIDEO]

Instant Pot Chili that is award winning and bringing home cook-off victories across the country. You don’t want to miss diving into a bowl of our best chili!

If you want from scratch, our traditional chili is your answer. It took us 10 years to discover an award winning recipe and this is finally it, plus it’s an instant pot recipe which means it’s all done in less than 1 hour (with instructions for cooking on the stove top or crock pot as well)!! It is full of bacon, ground beef, beans, classic chili spices and all the toppings you want!

Let’s talk about how to make this homemade chili step by step, and discuss what goes well with it, and how to freeze it to eat later. So much to talk about, so let’s get going!

We attended a chili cook-off and brought this awesome Cheesy Ground Beef Enchilada Chili. It was so good, but soooo many arteries were clogged that night. It’s pretty unhealthy, but I heard a rumor that if you don’t eat it alone the calories don’t count.

Pretty sure that’s true.

If you want a healthy chili recipe, you should definitely try our award winning healthy turkey instant pot version, which uses ground turkey instead of beef. And imho, all chili, healthy or not so healthy, should be accompanied with a side of cornbread or our crazy easy 7-Up biscuits!

Chili Cook-Off Idea!

• Muffin Tin Trick

Oh! And listen to this, at the chili cook-off a couple of people brought muffin tins and then placed a sample scoop of each kind in the well so they could try them all and vote without going back or over eating. GENIUS. That’s seriously the smartest thing ever.

Next to figuring out this award winning instant pot chili recipe, right?! 😉

We hurried and made you all a video to help with the questions. Thank you for all of your love and support with making this the #1 chili out there!

Ingredients for Instant Pot Chili

• Meat: Ground Beef and Bacon
• Beans: Kidney Beans, Pinto Beans, and Black Beans
• Tomatoes: Fire Roasted Diced Tomatoes and Tomato Paste
• Vegetables: Red Onion, Red Bell Pepper, Garlic, and Jalapeño
• Broth: Beef Broth and Worcestershire Sauce
• Spices: Oregano, Ground Cumin, Kosher Salt, Ground Black Pepper, Smoked Paprika, Chili Powder
• Toppings: Sour Cream,

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

Easy Baked Boneless Skinless Chicken Thighs

Save this recipe for easy baked boneless skinless chicken thighs for a quick chicken dinner recipe ready in just 30 minutes!

This easy chicken thighs recipe is for those busy evenings when dinner would just be far too much work and the whole family is pacing the kitchen for food.

Chicken thighs are affordable, full of flavor, foolproof, and always end up juicy! And this recipe is so versatile, it can be served with just about anything! We will give you some suggestions down below.

Easy Dinners

I remember as a kid my mom would occasionally bust out a very easy dinner, which looking back now I know that meant she was probably exhausted from being our mom, but back then I thought she was just being awesome. Easy dinners would range from sausage links and Grandma’s Czech fried potatoes (you MUST make them), or baked bbq chicken to things as easy as hot dogs and mac n cheese in that big silver pot, chicken nuggets or even fruit and toast. Yes, this easy baked chicken thighs post is actually going to be all about the fruit and toast thing.

You see, fruit and toast was actually a favorite Saturday night dinner at our house growing up. Our family had 5 kids, 2 bunnies, a cat, and later a dog. Which is hilarious if you know me now. Anyway, Mom would be so busy and by the time Saturday hit dinner was the last thing she wanted to worry about.

All summer she had worked hard to bottle (can) fruit for us and we loved busting out a can of raspberries and some hot, buttered toast. Now that I’m the mom I’ve tried to do the same, but Cade will not have it. “Fruit and a piece of toast is not dinner. I’ll be starving!” has been heard coming from Cade’s mouth. He would much rather go out to eat, but I grew up in a home where we NEVER went out to eat. Or at least rarely. So I would rather stay in.

I’ve given up on fruit and toast but I still keep things simple like baking a few chicken thighs and serving them with a side of fruit or fresh cut veggies, which Cade does because heaven knows that’s just far too much work for a Saturday. Am I right?

Ingredients for Baked Chicken Thighs

• Chicken Thighs: boneless, skinless
• Olive Oil: helps stick the dry rub to the chicken and keeps the chicken from sticking to the pan
• Dry Rub: Kosher Salt, Smoked Paprika, Ground Mustard, Garlic Powder, Onion Powder, Ground Cumin, Italian Seasoning
• Red Onion: adds a little pop of flavor and texture

The measurements for all the ingredients can be found in the recipe card at the end of this post.

Are Chicken Thighs Considered Lean Meat?

Some people prefer the taste of dark meat over white meat and consider it to be more tender and flavorful. They are considered to be a good source of lean protein.

Foil Baked Mustard Maple Bacon Salmon

Tender flaky salmon wrapped in bacon and glazed with a garlic maple mustard sauce, this baked salmon recipe is sensational! You have to try it!

My friend Megan swears by her dad’s salmon and bacon. I only like salmon when it’s got enough flavor to mask the fact that it’s actually fish. Bacon to the rescue! Everything is better with bacon!

My friend Janet makes a good one, and I love a few of our own recipes like our Salmon Bowls and Asian Sticky Salmon, but when Megan said there was bacon in her dad’s recipe, I was so intrigued!

If you have been an OSB follower for long, you will know that I am not a seafood person. It’s just not my thing. Even salmon…I have been trying to love salmon for years, and I have to say that this baked maple mustard salmon has won me over!

Recommended Equipment

• Baking Sheet
• Whisk

Before You Begin…

Grab four sheets of foil that are big enough to wrap each of your fillets in and lay 2 slices of bacon vertically on each piece of foil.

How to Pick Good Fresh Salmon

Buying salmon at the grocery store can be intimidating, but it doesn’t need to be! There are a few things to look for…

• Smell – good fresh salmon should not have a fishy smell
• Color – vibrant, deep shades of red/coral/pink is what you are after and there shouldn’t be any brown spots anywhere on the fillet
• Appearance – it should look moist and not dried out
• Touch – when you gently press the salmon, it should bounce back and not leave an indentation

What Do I Need to Make This Baked Salmon Recipe?

All the ingredients are easy to find and create the most amazing flavor. Here is what you will need:

• Salmon Fillets
• Lemon
• Kosher Salt
• Pepper
• Olive Oil Mayonnaise
• Maple Syrup: Grade A
• Garlic
• Dijon Mustard
• Yellow Onion
• Bacon
• Thyme: or parsley

The measurements for each ingredient can be found in the recipe card. You can also print and save the recipe there.

How to Make Baked Maple Salmon

1. Prep: Preheat the oven, get foil pieces ready and place the bacon on each piece of foil. Season the salmon fillets.
2. Sauce: Whisk all the ingredients of the sauce together and pour the sauce on each fillet.
3. Assemble: Top the fillets with the onions and wrap the bacon around the fillets. Fold the foil around each piece of salmon.
4. Bake: Place the sheet pan in the oven and bake, then open the foil and change the oven to broil to crisp up the top for about a minute.
5. Season: Sprinkle each fillet with fresh herbs and serve!

The complete instructions for making this recipe can be found in the recipe card at the end of the post. Keep scrolling for all the details.