My house is smelling very yummy right now. I've got two crock pots going, each with different pork tenderloin dishes. One has a couple of tenderloins that were seasoned up well (salt, pepper, garlic powder and Pampered Chef Sweet & Smokey BBQ Rub) which I'm going to shred later and add some Sweet Baby Ray's (I could drink that stuff with a straw!!). The other pot has my usual go-to Mexican Chicken recipe, except I used pork tenderloin instead of chicken breasts. That pork also was nicely seasoned with the salt, pepper and garlic powder, but then I added a generous amount of ground cumin (since I love it), as well as some salsa, which really adds flavor to the dish.
Now I'm torn as to which we should have for dinner tonight. I'm tempted to have a little of both. Is that wrong? I normally serve the Mexican Chicken/Pork with the Mexican rice my mother-in-law taught me how to make almost 30 years ago. It's super YUM. I figured a nice cole slaw would compliment the pulled BBQ pork. Either way, I'll be making a salad. Probably a tossed salad, along with Caprese (think I spelled it wrong in my last post) since my basil plants look more like bushes now that I FINALLY planted them in their pots.
I decided to make both because I bought the tenderloins at Sam's Club last week, thinking I'd make one last week, and one last week. But, I obviously never got around to making anything last week, mostly because it felt like we were living on the surface of the sun. I was going to just throw one of the tenderloins in the freezer, but then I remembered how much I hate having to defrost meat, so I said "screw it!" and just made them both. The other thing that swayed me toward that decision is that the heat is supposed to return over the next few days. Super. Now, at least I won't have to cook for a couple of days.
I guess I'd better get to the store and pick up some cabbage to make that cole slaw. Oo, and maybe some fresh buns from the bakery to make the sandwiches. Ok, now I'm making myself hungry.
1 hour ago