Roast Tenderloin with Parmesan Herb Crust- for Turkey or Pork (SCD)

I haven't meant to neglect this blog for so long. Just to give a snapshot of my life: this week I go in at 6 a.m. to open the store, run home to make breakfast and pack lunches, then go to the local school to substitute teach, then run to Abilene afterwards for store errands or the Boogers soccer practice. Life gets so busy sometimes. That's what I like about this recipe. It comes together in a snap. While it's roasting I can get other things done. I make enough for leftovers and lunches. You can half the recipe if you are cooking for one.

Roast Tenderloin with Parmesan Herb Crust- for Turkey or Pork (SCD)

2 Tenderloins, Turkey or Pork (about 1 1/2 pds each, or so)
Salt and Pepper
1/2 cup grated Parmesan Cheese
1 or 2 TBSP Herbes de Provence*
2 TBSP Cooking Oil or Cooking Fat (I used Olive Oil)

Preheat oven to 400 degrees. Season tenderloins with salt and pepper.  Combine cheese and herbs in a small bowl. Use a small roasting pan that will hold meat in a single layer. Pour oil in pan. Place tenderloins in the roasting pan and roll in oil. Press half of cheese mixture on one side of tenderloins, roll over and press the rest on the other side, covering all of the tenderloin. Roast 45 to 50 minutes until they test 160 degrees with a meat thermometer. Slice and serve.

*Herbes de Provence is an herb blend from the south of France. It is wonderful on poultry and is a mix of marjoram, rosemary, sage, savory, thyme, lavender, basil, parsley and sometimes fennel, chervil and garlic. If you can't find Herbes de Provence, than any combination of three or more of those herbs would work nicely.

This post is linked to Real Food Wednesdays.

Mango Chicken or Pork (SCD, GFCF)

My favorite restaurant in Atlanta is Penang, which serves Malaysian cuisine. I haven't been back to Atlanta in almost three years but I can still remember the Mango Chicken. I was thrilled to be able to make a close copy.

1/2 to 3/4 pound Boneless Chicken Breast or Pork Loin
1 Red Bell Pepper, julienned
1 cup Carrots, julienned
1 large or 2 small Mangoes
2 TBSP Water
3 TBSP Apple Cider Vinegar
2 TBSP Honey
2 TBSP Ketchup
Oil for frying
Minced Cilantro and Green Onions for Garnish

Slice meat across the grain into thin bite sized strips. Peel mango, but save the peels. Dice what you can off of the mangoes and set aside, also save the big pit. Roll up your sleeves and wash your hands. Over a big cup squeeze the mango juice and pulp off of the mango pits and skins. Then discard the skins and pits. Add the water, vinegar, honey and ketchup to the pulp and combine with a fork or small whisk.

In a wok or large skillet heat, heat oil over medium high heat. When the oil gets hot, add carrots and bell pepper. Heat for a couple of minutes, stirring occasionally. Add chicken or pork. Heat until cooked through. Add mango pulp sauce and heat until bubbly, then let it bubble a about two minutes to thicken, but stir often. Remove from heat and stir in diced mango. Serve with garnish.

For homemade SCD legal Ketchup: SCD Girl and SCD Recipes