Parmesan encrusted pork tenderloin.....drool

So, I probably had you at "parmesan encrusted pork tenderloin", right?  I knew it.

{fabulous plain OR with a little marinara sauce drizzled on top!}

I have a secret.  I didn't make it.  Hormel did!  For real, people. I bought these awesome pork tenderloins already seasoned, marinated, "encrusted", and ready to stick in the oven at Costco the other day. 

 {two in a pack, but I cut them apart so they fit in the freezer a little better}

I have even more good news....THEY'RE DELISH!  Even the picky girl-child liked it.  She normally hates everything.  She even hates things that she liked the day before.  I'm assuming it's a 9 year old thing to do, but I think she likes to keep me on my toes for the most part. 

Anyway, it was super easy to make.  Just cut open the package, stick it in a casserole dish (I chose to use a covered casserole dish), bake it according to whatever the directions say to do, let it rest 10 minutes before cutting, serve, consume.  I made garlic mashed potatoes.  The girl-child yelled at me because I forgot to put cauliflower in them (sigh).  Yes, the same child who hates everything....loves "skinny" mashed potatoes.  Go figure.

MENTALLY DRIFTING AWAY INTO A SIDE NOTE ABOUT SIDE DISHES: Skinny mashed potatoes are easy. I made a cooking video about them, and then forgot to edit & post it to youtube (silly me).  Peel & boil "X" amount of potatoes.  Into the boiling water, toss the same ("X") amount of cauliflower as potatoes for a half and half mixture of each.  When I toss in the cauliflower, I also make sure to throw in a few cloves of garlic!  They mash into the mix when you're mashing up the other veggies.  YUM!  I typically let the potatoes cook a good 10 minutes before tossing in the cauliflower & garlic.  Once everything is soft, drain and mash (or whip).  Add salt & pepper.  You do NOT need near the amount of liquid (milk, fat free half and half, chicken broth, whatever it is you use to make your taters fluffy) you would use in normal mashed potatoes because the cauliflower tends to do that job for you.  Howecer, you'll probably want a little added moisture.  Make sure you measure, weigh, and count whatever you're adding into the dish so you get an accurate calorie count.  This is why I cook with post it notes by my side.  I jot down whatever I'm tossing into the pan.  :)

OK, back to the topic of pork.  It's delish.  Easy to make.  A good idea to have in the freezer for a fast (lazy) dinner.  4 oz comes to be 120 calories, 4 grams of fat, and 0 fiber.  It's also fabulous with a little marinara sauce & parmesan cheese on top!

I'm not sure if Costco is the ONLY place to get these little gems. You might be able to find them at your local grocery store.  :)