Rosemary Pork Tenderloin Sheet Pan Dinner

Print Save Rosemary Pork Tenderloin Sheet Pan Dinner Recipe Embed Ingredients 2 pounds Yukon Gold Potatoes, cut into 1-inch cubes 3 cups Baby Carrots 3 tablespoons Olive Oil, divided 1 teaspoon Salt 1 1/2-2 pounds Pork Tenderloin 2 teaspoons Season Salt 1 teaspoon Garlic Powder 1 teaspoon Dried Rosemary 1/2 teaspoon Black Pepper 2 teaspoons Dried Parsley, or 2 tablespoons fresh parsley Directions Preheat oven to 400°F. Line a rimmed baking pan with parchment paper for easy clean up. In a large bowl, mix together the potatoes and carrots. Drizzle with 1 tablespoon olive oil (reserving the other 2 tablespoons for later) and sprinkle with 1 teaspoon salt.  Spread the potatoes and carrots on the baking pan and roast in the oven for 20 minutes. While the vegetables are roasting, coat the pork tenderloin with the remaining two tablespoons of olive oil. Sprinkle with seasoned salt, garlic powder, rosemary and pepper. Rub the pork tenderloin making sure the outside is evenly coated with the seasonings. Heat a large heavy skillet on medium high heat. Add the tenderloin and sear for 2 to 3 minutes on each side. After the vegetables have been cooking for 20 minutes, remove from the oven, turn them with a spatula and add pork to the center of the pan. Roast for another 15 minutes or until an instant read thermometer inserted in the pork reads 145°F for medium rare or 160°F for medium.   Remove pan from the oven and rest for 5 to 10 minutes before slicing and serving.     Recommended 360 Bakeware Jelly Roll Pan Demarle Silpat Non-Stick Baking Mat Misen Chef's Knife Cuisinart Stainless Steel Mixing Bowls via Food Fanatic https://ift.tt/2K9EHIv Food Fanatic

Instant Pot Chicken Tikka Masala

Print Save Instant Pot Chicken Tikka Masala Recipe Embed Ingredients 1 tablespoon Olive Oil 3/4 cup Diced Onion 1 1/2 teaspoons Minced Garlic 1 teaspoon Ginger Paste, you can use ground ginger if you can't find ginger paste or don't have it on hand 1 tablespoon Garam Masala 2 teaspoons Paprika 2 tablespoons Tomato Paste 1-1 1/2 pounds Boneless Skinless Chicken Thigh, cut into bite-sized pieces 2 teaspoons Salt 1 28-ounce can Diced Tomatoes, undrained 3/4 cup Canned Coconut Milk 1 cup Frozen Peas Fresh Cilantro, and cooked rice, to serve Directions Set your Instant Pot to "Sauté". Add the olive oil, onion, garlic, ginger, garam masala and paprika and sauté for 5 minutes, or until the onions are softened and the spice are fragrant. Stir in the tomato paste and sauté for another 2 minutes. Add the chicken, salt, and diced tomatoes with their juice. Lock the lid on your Instant Pot and pressure cook on "Poultry" for 15 minutes. You could also set it manually for 15 minutes on high pressure. Release using either the natural release or quick release method. Stir in the coconut milk and frozen peas, then add additional salt or pepper to taste. Serve over rice and garnish with cilantro.   Recommended Instant Pot 7-in-1 Multi-Functional Pressure Cooker Misen Chef's Knife Dreamfarm Supoon Source: Adapted from Slow Cooker Chicken Tikka Masala from The Kitchn via Food Fanatic https://ift.tt/2JhqzeW Food Fanatic