Yeah, I know we live in Colorado, we live in what's called a high desert, we live at elevation, but to misquote Yoda: "Winter, Tired I am!"I am tired of going though pretty much three weeks of minus temperatures when I get up in the early a.m.! I am tired of watching my heating bills climb. I am tired of having to use an ice scraper as my truck is warming up. Tired, tired, tired, I am.(Now having said that and getting it off my chest, I still would rather live out here than pretty much anywhere else and yeah, I know, we take the good with the bad!) Feels good to vent!One nice thing about going through the winter is that we can break out some really tasty "warm-you-up" recipes and yes, still on a low-carb diet, but that doesn't stop me from playing with my food. Since I started eating healthier I have been researching a lot online and have found some easy (and tasty) recipes. Now know this, I am not on a no-carb diet, but rather a low-carb/higher water/eating smarter diet and down about 10 pounds since the holidays. I do love my carbs though and am still going to splurge a little, just no way as much as before. No real soda at the house, no more Tastykakes in the freezer, and a lot more healthy snack foods at home. One of my splurges is that I do allow myself a real soda when I leave in the morning to drive into town, but that's it, and I take two bottles of water with me.Lee is the founder and owner of Decadence Gourmet Cheesecakes and Catering. He can be reached via email at firstname.lastname@example.org, on the web at www.decadencecheesecakes.com, or by calling 970-256-4688. Also, find him on the web by searching Facebook or by visiting Twitter (@decadenceGJ).
1 teaspoon garlic powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon dried thyme Salt 1 1/4 pounds pork tenderloin 1 tablespoon olive oil 1 teaspoon minced garlicPreheat the oven to 450 degrees F.In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork. This will be used as a rub. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saut, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve. 4 servings.Source: The Food Network/Ellie Krieger