Cream Cheese Fruit Dip is a quick and simple recipe that’s easy to customize with different add-ins! Cream cheese is all dressed up with heavy whipping cream, Greek yogurt, vanilla extract and the sweetener of your choice.

If you love dessert dips, satisfy your sweet tooth with more recipes like Caramel Apple Dip, Cannoli Dip and Caramallow Dip!

Cream cheese fruit dip is one of the easiest dips to toss together with a handful of inexpensive ingredients! You only need cream cheese, vanilla extract, Greek yogurt, heavy whipping cream and a sweetener like honey or powdered sugar to whip up this dip.

Whether you serve it as a dessert, at a picnic or as an appetizer, you’ll love watching it disappear quickly. It’s loved by everyone from kids to grandparents!

Why we love this Fruit Dip recipe:

• No Bake – I love a recipe I don’t need to preheat the oven for. This no-bake dip recipe is so simple to toss together all in one bowl!
• Versatile – There are so many different ways you can customize this fruit dip recipe! Make it chocolate peanut butter, lemon lime, maple cinnamon… or add in your favorite flavors! The possibilities are endless.
• Inexpensive – You might already have everything you need to make this cream cheese dip recipe in your kitchen right now! All of the ingredients are super budget-friendly and easy to find at the grocery store.
• Kid Friendly – Yes! The little ones love this fun, fruity dip. It’s a great recipe to use to get them to eat some nutrients (from the fruit dippers) and some protein (Greek yogurt)!

Ingredients Needed for Cream Cheese Fruit Dip

• Cream Cheese – The star of the show! I recommend using regular cream cheese, not low-fat. Low-fat cream cheese won’t be quite as thick and creamy.
• Greek Yogurt – I like using plain Greek yogurt with no added flavors, but there’s certainly room for creativity here!
• Vanilla Extract – This adds just the right amount of depth to the sweetness.
• Powdered Sugar – Feel free to swap this with honey or any other sweetener you prefer.
• Cream – Do not swap the heavy cream with any other dairy product! You need it to achieve the right consistency.

How to make Cream Cheese Fruit Dip

Here’s a quick look at how to whip up the very best fruit dip! Keep scrolling for more detailed ingredients and step-by-step instructions.

• Beat the cream cheese until smooth.
• Add the powdered sugar and beat until incorporated.

• Beat in the heavy cream and vanilla until incorporated.
• Beat in the yogurt until smooth.

Variations and Substitutions

• Chocolate Peanut Butter: Calling all Reese’s lovers! Mix in 2 tbsp of peanut butter and 1 tsp cocoa powder.
• Lemon Lime: Craving something more tangy? Stir in 1 tsp lime zest, 1 tsp lemon zest and 1-2 tbsp of either lemon or lime juice.
• Maple Cinnamon: Stir in 2 tbsp of maple syrup instead of powdered sugar. Just a pinch (¼ tsp) of cinnamon warms things up a bit!
• Customize it! This recipe is easy to add to with your favorite flavors.

How to store Cream Cheese Fruit Dip

In an airtight container in the fridge, cream cheese fruit dip will stay fresh for 4-5 days. However, once fruit actually gets dipped into it, it’s best enjoyed immediately. Any new bacteria introduced from the dippers will cause the dip to spoil in a shorter time.

Can I freeze Cream Cheese Fruit Dip?

Sure thing! Keep it stored in an airtight container in the freezer for up to 1 month. Let it slowly thaw in the fridge prior to serving.

You may notice the texture is not as thick — this is because the cream deflates some as it thaws. It won’t affect the quality or the flavor!

What kind of fruit do you serve with Cream Cheese Fruit Dip?

Enjoy cream cheese fruit dip with grapes, strawberries, bananas, apple slices or really any other fruit you like best! Dippers like graham crackers and cookies are also pretty tasty.

Serving suggestions:

Serve this party dip as an appetizer or dessert. It’s pretty versatile, and there’s really no bad way to serve it!

You might also like these fun party ideas!

• Try this Dessert Charcuterie Board instead of dessert for a party!
• Serve this fruit dip with savory dips like this Rotel Dip, Taco Dip or this Buffalo Chicken Dip for a dip party!
• Serve warm, savory dips with these Homemade Breadsticks or Garlic Bread for a well-round finger food meal.

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Cream Cheese Fruit Dip

Cream Cheese Fruit Dip is a quick and simple recipe that's easy to customize with different add-ins! Cream cheese is all dressed up with heavy whipping cream, Greek yogurt, vanilla extract and the sweetener of your choice.

Course Snack

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12 servings

Calories 130cal

Author Ashley Fehr

Ingredients

• 250 grams Cream Cheese (light or regular) 8 oz
• ½ cup powdered sugar, honey or any other sweetener
• ½ cup heavy whipping cream (a lighter cream will not work)
• 2 teaspoons vanilla extract
• ¼ cup plain Greek yogurt

Chocolate Peanut Butter Cream Cheese Fruit Dip:

• 2 tablespoons peanut butter
• 1 teaspoon cocoa powder

Lemon Lime Cream Cheese Fruit Dip:

• 1 teaspoon lime zest
• 1 teaspoon lemon zest
• 1-2 tablespoons lime or lemon juice

Maple Cinnamon Cream Cheese Fruit Dip

• 2 tablespoons pure maple syrup (omit the sugar)
• ¼ teaspoon ground cinnamon

US Customary – Metric

Instructions

• Whip the cream cheese in a large bowl until smooth.
• Add the sugar and beat on medium speed until smooth.
• Add whipping cream and vanilla and beat on low until incorporated, then beat on high until light and fluffy.
• Beat in yogurt on low speed until blended. Taste and adjust to your preference.

Chocolate Peanut Butter:

• Add in peanut butter and cocoa with the yogurt.

Lemon Lime:

• Add in lime zest, lemon zest and juice with the yogurt — just enough to reach your desired consistency.

Maple Cinnamon:

• Swap the maple syrup for the powdered sugar, and add the cinnamon.

Notes

Substitutions:

• sugar: you can substitute the sugar with any sweetener, just keep in mind that a liquid sweetener will change the consistency.
• yogurt: feel free to sub in a fruit-flavored yogurt for a fun twist

How to store cream cheese fruit dip:

In an airtight container in the fridge, cream cheese fruit dip will stay fresh for 4-5 days. However, once fruit actually gets dipped into it, it’s best enjoyed immediately. Any new bacteria introduced from the dippers will cause the dip to spoil in a shorter time.

Nutrition

Calories: 130cal | Carbohydrates: 7g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 69mg | Potassium: 43mg | Sugar: 6g | Vitamin A: 426IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 0.04mg

The post Cream Cheese Fruit Dip appeared first on The Recipe Rebel.

One Pan Teriyaki Chicken and Noodles checks all of the right boxes for a weeknight dinner recipe! It’s easy, flavorful, and filling. Tender noodles, protein-packed chicken and a medley of nutritious veggies are cooked in just one pan with the best sweet and tangy sauce!

There are two words that win me over every time – “one pan.” Enjoy more easy one pan recipes like Tuscan Orzo with Chicken, Sausage and Rice and Chicken Meatballs with Orzo.

This one pan teriyaki chicken and noodles recipe has saved me from ordering take-out so many times! This quick and easy homemade recipe is just so much better than what shows up in the little cardboard box — and just as quick!

There are so many bold flavors in the sauce that are created by soy sauce, honey, and more! If you have a selective eater at the table, this might just be the recipe to use to get them to eat their meat and veggies.

Oh, and did I mention just how easy it is? One pan dinners are the BEST!

Ingredients Needed for One Pan Teriyaki Chicken and Noodles

• Chicken: Chicken breasts are my personal favorite protein to use in this recipe. However, boneless skinless chicken thighs also work!
• Spaghetti: You can use another type of noodle if preferred. Note that the cooking time may change, so follow the instructions on the package.
• Chicken broth: Low sodium broth is preferred. The soy sauce in this recipe already lends a good salty flavor.
• Veggies: I love this mix of matchstick carrots, snap peas and bell peppers. Garnishing with fresh green onions also adds great fresh flavor. Feel free to toss in more veggies like broccoli, bean sprouts, or whatever else needs to get out of the fridge!
• Ginger and garlic: For both of these ingredients, I recommend using fresh options – not paste or pre-minced alternatives. Fresh garlic and ginger create the most amazing flavor and aroma.
• Vinegar: White wine vinegar gives the sauce a slightly tangy flavor.
• Honey: Adds sweetness to balance out our savory, salty flavors.
• Soy Sauce: Low-sodium soy sauce is preferred. You can also use coconut aminos or tamari instead if you’d like.

How to make One Pan Teriyaki Chicken and Noodles

Take a quick look at how to toss together this teriyaki chicken and noodles recipe! Keep scrolling to the recipe card for more exact measurements and step-by-step instructions.

• Cook the chicken until lightly browned on all sides and fully cooked through.
• Add the veggies and cook until softened, but still crisp.

• Pour all of the sauce ingredients into the pot.
• Bring to a simmer and stir in the spaghetti noodles. Lower the heat and simmer until the noodles are fully cooked. Stir often!

Variations and Substitutions

• Make it meatless: Omit the chicken meat and use vegetable broth for a vegetarian friendly noodle dish. You could also use tofu instead of chicken to still include protein, but you’ll want to set the tofu aside once it’s cooked, then add it to the dish right at the end. It’ll get mushy if cooked with the noodles.
• Go gluten-free: Use gluten-free noodles and cook them according to package directions. Also keep in mind that soy sauce has gluten, so you’ll want to use coconut aminos or tamari instead.
• Add more veggies: Broccoli, beansprouts, baby corn, water chestnuts, cabbage, mushrooms, bok choy… I could keep going! There are so many ways to add more nutrients to this healthy dinner recipe.
• Make it spicy: Take a walk on the wild side by sprinkling in some crushed red pepper flakes. Or, stir some chili garlic sauce when you add the other sauce ingredients to the pan.

How to store One Pan Teriyaki Chicken Noodles

Let your leftovers fully cool to room temperature prior to storing. Keep everything in an airtight container in the fridge for 3-4 days. Add a splash of broth or water and reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed through.

Can I freeze teriyaki chicken noodles?

Sure thing! Let everything cool to room temperature, then transfer it all into an airtight freezer-safe container. It will last in the freezer for up to 3 months. Let it thaw in the fridge prior to reheating.

Keep in mind that both the pasta and the veggies will have a softer texture after freezing, so if you like your pasta al dente this may not be the best option for you.

Serving suggestions:

Typically, I don’t serve this one pan dinner recipe with a side dish. There’s already meat, noodles, and veggies in the pan – it’s a complete dinner.

However, you could always have the full take-out experience with some egg rolls or egg drop soup, or have an Asian-inspired dinner party and add in these Chicken Lettuce Wraps, this Sweet and Sour Pork and this Vegetable Lo Mein!

More one pan meals you’ll love!

• One Pan Tuscan Orzo with Chicken — a reader favorite!
• Creamy Gemelli Pasta recipe — a simple meatless meal.
• Orecchiette Pasta with Sausage — full of flavor!
• Cajun Chicken Pasta — a little extra kick 😉
• Baked Gnocchi with Sausage — an all around fave

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One Pan Teriyaki Chicken and Noodles

One Pan Teriyaki Chicken and Noodles checks all of the right boxes for a weeknight dinner recipe! It's easy, flavorful, and filling. Tender noodles, protein-packed chicken and a medley of nutritious veggies are cooked in just one pan with the best sweet and tangy sauce!

Course Main Course

Cuisine American

Diet Low Fat

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 448cal

Author Ashley Fehr

Ingredients

• 1 tablespoon canola oil
• 3 chicken breasts (cut into 1" pieces) about 1.5 lb
• salt and pepper
• 1 cup matchstick cut carrots
• 1 cup snap peas
• 1 bell pepper sliced
• 2 ½ cups chicken broth sodium reduced
• ½ cup soy sauce sodium reduced
• ¼ cup honey
• 1 tablespoon white vinegar
• 2 teaspoons minced garlic about 4 cloves
• 1 teaspoon fresh ginger
• 350 grams Spaghetti broken in half
• 2-3 green onions sliced

US Customary – Metric

Instructions

• Add canola oil to a large skillet over medium high heat. Add chicken, season with salt and pepper and cook, flipping once, until browned (3-4 minutes).
• Add the carrots, peas and peppers and cook for 2-3 minutes, until tender-crisp.
• Add the chicken broth, soy sauce, honey, vinegar, garlic and ginger and stir until combined.
• Bring to a simmer over medium-high heat and add spaghetti. Reduce heat to medium, cover and cook, stirring occasionally, for about 10-12 minutes, until al dente. Stir in green onions and serve.

Video

Notes

Ingredients and Substitutions: 

• Chicken: I use boneless, skinless chicken breasts because we usually have them on hand. You can sub for boneless chicken thighs, or omit for a meatless meal.
• Vegetables: If you want to bump up the veggie content, you can easily add mushrooms, bok choy, cabbage or a coleslaw mix, or broccoli slaw mix. Feel free to experiment here.
• Chicken broth and soy sauce: I always use low sodium chicken broth and soy sauce so I can control the seasoning. If you’re using regular soy sauce or broth, it may be more salty. 
• Spaghetti: We always have spaghetti on hand and we love it in this dish! Feel free to swap with another noodle of your choice. Keep in mind that the cook time may differ.

Nutrition

Serving: 252grams | Calories: 448cal | Carbohydrates: 62g | Protein: 35g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 72mg | Sodium: 1619mg | Potassium: 784mg | Fiber: 4g | Sugar: 16g | Vitamin A: 4436IU | Vitamin C: 39mg | Calcium: 47mg | Iron: 2mg

The post One Pan Teriyaki Chicken and Noodles appeared first on The Recipe Rebel.

This easy oven Pot Roast recipe makes a truly delicious dinner idea, perfect for a family meal or holiday dinner! With juicy roast beef seasoned in a homemade spice rub, it’s cooked with potatoes and carrots until tender in a flavorful gravy made from scratch – it’s the perfect pot roast!

Looking for more ways to prepare a chuck roast? Check out this Perfect Instant Pot Pot Roast or this Slow Cooker Pot Roast with the BEST gravy!.

There’s something truly special about a classic pot roast recipe that’s been slowly cooked to perfection.

The meat is melt-in-your-mouth tender, complemented with savory vegetables and the best gravy, it’s such a welcoming and comforting meal!

While this recipe has a longer cooking time, it’s made with simple ingredients and only requires 15 minutes of prep time. Plus, the cook time is hands off!

For more delicious Sunday dinner recipes, check out my Slow Cooker Honey Balsamic Pulled Pork, Honey Baked Ham, or these Baked Tuscan Chicken Breasts!

Ingredients Needed:

• Oil: any kind of cooking oil will work for sautéing. I tend to use canola oil or olive oil.
• Onion: to provide a savory flavor base for the dish.
• Spice Rub Seasoning: use a combination of Lawry’s seasoning salt, garlic powder, Italian seasoning, onion powder, and black pepper to season the beef before searing it.
• Beef Roast: beef chuck or blade roasts are optimal because of their marbling, which breaks down during slow cooking, ensuring a juicy and flavorful result.
• Broth: use a low-sodium beef broth as the base for our cooking liquid. It infuses the roast with a deep, beefy flavor. Chicken broth can be used for a lighter taste if you prefer.
• Carrots: classic to a traditional pot roast, they add color and nutrients to the dish and are great for soaking in the rich flavor of the gravy.
• Potatoes: I like using baby or creamer potatoes, but any variety will work well.
• Balsamic Vinegar: adds a tangy kick and helps break down the meat’s fibers, enhancing its tenderness.
• Tomato Paste & Worcestershire Sauce: adds a rich, umami depth to the dish as well as a bit of acidity and sweetness, while Worcestershire sauce provides a salty and savory punch.
• Honey: This sweetens the dish slightly, balancing out the savory elements.
• Corn Starch: helps thicken the gravy, giving it a luscious consistency that’s perfect for drizzling over the roast and side dishes.
• Spices: use Paprika, Salt, Black Pepper, these seasonings are essential to elevating the dish’s flavor profile.
• Ketchup: a touch of ketchup can add a sweet and tangy brightness to the sauce, use your favorite brand.

How to Make Dutch Oven Pot Roast

This recipe is easy to make, but the slow cooking method does take some time, so be sure to plan accordingly. Full instructions are included in the recipe card below.

1. Sauté onion: Cook the onion in the Dutch oven with oil.
2. Season beef: Mix rub seasonings and rub the mix over the meat on all sides.

3. Sear the beef: Sear the roast in the Dutch oven on all sides until golden brown.
4. Deglaze the pot: Pour some broth into the Dutch oven and deglaze the pot.

5. Add veggies: Add the onions back into the pan with the carrots and potatoes.
6. Add gravy mixture, cook, and serve: Whisk together the gravy ingredients and pour it over vegetables and meat. Put the lid on and cook until everything is tender. Thicken the gravy as desired, slice or shred the meat, and serve.

How do I store Beef Pot Roast?

Store leftover pot roast once it has fully cooled Stored correctly in the refrigerator, your pot roast should remain delicious for up to 3-4 days.

To reheat, you can place it in a large pot over medium-high heat, stirring occasionally until it’s warmed through. Add a splash of beef broth to rejuvenate the dish and ensure the meat remains moist.

Can I freeze Beef Chuck Roast?

If you’ve made a larger batch or simply want to save the roast at a later date, you can freeze it. Keep in mind that the potatoes and carrots will have a softer texture after freezing, so you might prefer to freeze just the beef in the gravy and add vegetables after thawing.

Make sure it’s in a freezer-safe, airtight container, and it can last up to 2-3 months in the freezer. To enjoy, thaw in the refrigerator overnight and then reheat as mentioned above.

Classic Pot Roast Variations

• Make a lower-carb version. Use cauliflower instead of potatoes for a lower-carb pot roast. Remember that cauliflower cooks more quickly than potatoes, so you will want to add them halfway through the cooking time.
• Use the crock pot or instant pot. Use my Crock Pot Pot Roast recipe to make this dish in a slow cooker, or this Instant Pot Pot Roast recipe to make it in a pressure cooker.

Serving Suggestions

This Pot Roast is a great one pot meal, with the meat and veggies cooked together in a melody of aromatic flavor!

It’s the epitome of comfort food, and it’s perfect for serving at a dinner party.

If you want to make it go further or have some extra things to make it more of a complete meal, try some extra vegetables and bread side dishes.

These Roasted Green Beans, Roasted Vegetables would provide more color and nutrients to the meal and don’t require much prep to make.

Try some of our favorite bread side dishes too, like these Homemade Dinner Rolls, Mom’s Homemade Buns, and my Homemade Crescent Rolls!

More Delicious One-Pot Recipes to Try

Dinner

Chicken Pot Pie Soup

Dinner

Garlic Parmesan Orzo Pasta recipe

Pasta

BEST Hamburger Helper Recipe

Chicken

Chicken Gnocchi Soup

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Easy Pot Roast Recipe (with the BEST gravy!)

This easy oven Pot Roast recipe makes a truly delicious dinner centerpiece, perfect for the whole family for Sunday dinners or special occasions! With juicy beef seasoned in a homemade spice rub, it's cooked with potatoes and carrots until tender in a flavorful gravy made from scratch – it's the perfect pot roast!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 3 hours hours 40 minutes minutes

Total Time 3 hours hours 55 minutes minutes

Servings 6 servings

Calories 548cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil

Spice Rub

• 1 medium onion (cut into 1" pieces)
• 1½ teaspoons seasoning salt I use Lawry’s
• 1½ teaspoons garlic powder
• 1½ teaspoons Italian seasoning
• ½ teaspoon onion powder
• ¼ teaspoon black pepper

Pot Roast

• 1.2-1.5 kg beef roast (about 2.5 -3 lbs (chuck or blade is best)
• 1½ cups beef broth (divided)
• 3 large carrots (peeled and cut into 1.5" pieces)
• 1½ lbs baby potatoes

Gravy

• 2 tablespoons balsamic vinegar
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon honey
• 1 tablespoon corn starch
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons ketchup optional

US Customary – Metric

Instructions

• Heat oil in a large dutch oven on the stovetop over medium-high heat. Turn the oven to 275 degrees F.
• Cook the onion in the dutch oven until beginning to brown, then remove from the pot.
• Combine seasoning salt, garlic powder, Italian seasoning, onion powder, and ¼ teaspoon black pepper and rub over roast on all sides. If you have a larger roast, you can cut it into 2 equal pieces and season.
• Sear the roast in the dutch oven on all sides until golden brown, about 2 minutes per side.
• Pour ½ cup broth into the dutch oven and scrape the bottom with a wooden spoon to remove any browned bits.
• Add the onions back in along with the carrots and potatoes (optional: you can add the potatoes and carrots after 1½ hours cook time has passed for firmer vegetables).
• Whisk together remaining 1 cup broth, vinegar, tomato paste, Worcestershire sauce, honey, corn starch, paprika, salt and pepper. Pour over vegetables and meat.
• Put the lid on and roast at 275 degrees F for 3-3½ hours, until the vegetables are tender and the meat pulls apart easily with two forks.
• If desired, remove the roast and the vegetables to thicken the gravy further. Place the dutch oven on the stove top on medium heat and whisk together 1 tablespoon corn starch and 1 tablespoon water. Stir into the sauce with the ketchup (optional, but really helps to brighten the flavor!) and cook until thickened.
• Slice or shred the meat and serve with vegetables and gravy.

Video

Notes

*This recipe makes 2 cups gravy.

Ingredients and Substitutions:

• Chuck or blade roasts are best, as they have the perfect amount of fat to melt down and get nice and tender. You can use a leaner roast, but it may not be as tender. For better results with a lean roast, you can cut it into 2-3 pieces to cook.
• Potatoes: I like to use baby or Creamer potatoes and leave them whole since we will be cooking them for a long time. You can also use Yukon gold potatoes, but I’d recommend cutting them into large pieces, about 2–3 inches in diameter.
• Balsamic vinegar and ketchup: these two ingredients might seem like untraditional additions, but they really add a lot of punch to the flavor. I don’t like boring gravy! You can omit them or add them gradually at the end if you are unsure about the flavor.

Storage

• Store: Store leftover pot roast once it has fully cooled Stored correctly in the refrigerator, your pot roast should remain delicious for up to 3-4 days. To reheat, you can place it in a large pot over medium-high heat, stirring occasionally until it’s warmed through. Add a splash of beef broth to rejuvenate the dish and ensure the meat remains moist.
• Freeze: If you’ve made a larger batch or simply want to save the roast at a later date, you can freeze it. Make sure it’s in a freezer-safe, airtight container, and it can last up to 2-3 months in the freezer. To enjoy, thaw in the refrigerator overnight and then reheat as mentioned above.

Nutrition

Serving: 333grams | Calories: 548cal | Carbohydrates: 33g | Protein: 42g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 1295mg | Potassium: 1393mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5284IU | Vitamin C: 27mg | Calcium: 83mg | Iron: 6mg

The post Easy Pot Roast recipe (the BEST gravy!) appeared first on The Recipe Rebel.

This delicious Honey Balsamic Pork Tenderloin is perfect for a fancy dinner party, but it’s quick enough for a simple weeknight dinner too! It’s always a hit when I serve it, with a perfect balance of sweet, savory, tangy, and spicy flavors!

Honey Balsamic Pork Tenderloin is always a huge hit in my household!

You really can’t beat juicy pork that’s tender and has the perfect balance of sweet and tangy flavors.

It’s so versatile, you can serve this pork with rice, potatoes, or even buttered noodles, and any kind of vegetable, too.

With just 15 minutes of prep time, this recipe is perfect for busy weeknights and feeds the entire family in less than an hour!

Try my Sweet and Sour Pork, Smothered Pork Chops, Baked Pork Chops, and this Honey Garlic Pork Tenderloin Recipe.

Ingredients Needed:

• Pork: you will need two 1-pound pork tenderloins, trimmed, for this recipe, which will make about 8 servings.
• Pork Seasoning: use a combination of seasoned salt and garlic powder to season the pork before adding the balsamic glaze.
• Balsamic Vinegar: for the base of the balsamic sauce, giving a bright and tangy depth of flavor.
• Honey: sweet honey pairs well with the balsamic vinegar to balance out the flavors.
• Broth: a low-sodium chicken broth or vegetable broth works best for this recipe and allows you to better control the salt content.
• Ketchup: adds some sweetness and a mild tomato flavor to the sauce.
• Brown Sugar: use packed brown sugar to make the glaze sweeter and encourage it to caramelize slightly in the oven.
• Worcestershire Sauce: adds an unbeatable umami flavor to the glaze that balances the sweetness well.
• Cornstarch: to thicken the sauce.
• Garlic: fresh garlic that you mince yourself will give you a superior flavor here.
• Seasoning: use salt, black pepper, and red pepper flakes to enhance the flavors of the glaze and add a spicy kick!

How to Make Honey Balsamic Pork Tenderloin

1. Prepare the pork: Trim the pork tenderloins, then season and place them in the baking dish.
2. Make balsamic mixture: Whisk together balsamic vinegar, honey, broth, ketchup, brown sugar, Worcestershire sauce, cornstarch, garlic, salt, pepper, and pepper flakes.

3. Pour glaze over pork: Pour the glaze over and around the tenderloin in the baking dish.
4. Bake: Bake the pork, then let it rest before serving.

Honey Balsamic Pork Tenderloin Recipe FAQs

Tips and Notes

• Meat thermometer. Using an instant-read thermometer is the best way to check if your meat is thoroughly cooked and good for consumption.
• Good-quality ingredients. I’d recommend always using good-quality ingredients, to achieve the best flavor and nutritional value.

Honey Balsamic Pork Tenderloin Variations

• Change up the protein. The balsamic sauce tastes amazing with pork, but you could try different cuts of pork like pork chops, pork steaks, or pork roasts. You could also try other meats, like turkey, chicken, or ham. The cook time will vary depending on the cut of meat used.
• Cook it differently. Check out my Air Fryer Pork Tenderloin, Instant Pot Pork Tenderloin with Garlic Herb Rub, and Slow Cooker Pork Tenderloin with Glaze to see how you can cook your pork tenderloin in different ways!

Serving Suggestions

This tender pork goes perfectly with a variety of side dishes to make a complete meal.

Try some Instant Pot Jasmine Rice on the side with this Spinach Apple Salad, some Roasted Vegetables, Green Beans with Bacon, Honey Glazed Carrots, or my Garlic Parmesan Scalloped Potatoes and Carrots.

We love to have some bread on the side, too, try my Mom’s Homemade Buns, Homemade Crescent Rolls, or my classic Garlic Bread!

For more side dish recipes that work well with pork, check out my 25 Easy Sides for Pork Chops!

More Delicious Pork Recipes To Try

Dinner

Easy Lasagna Recipe

Dinner

Pasta Fagioli (Pasta Fazool)

Dinner

The BEST Crock Pot Pulled Pork

Dinner

Juicy & Flavorful Smothered Pork Chops

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Honey Balsamic Pork Tenderloin

This delicious Honey Balsamic Pork Tenderloin is perfect for a fancy dinner party, but it's quick enough for a simple weeknight dinner too! With a perfect balance of sweet, savory, spicy, and tangy flavors, it's always a hit!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 261cal

Author Ashley Fehr

Ingredients

• 2 pork tenderloins (1 lb each trimmed)
• 2 teaspoons seasoned salt
• 2 teaspoons garlic powder
• 1 cup balsamic vinegar
• ½ cup honey
• ¼ cup chicken or vegetable broth
• ¼ cup ketchup
• ¼ cup packed brown sugar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons corn starch
• 2 cloves minced garlic
• ¾ teaspoon salt
• ½ teaspoon black pepper
• ⅛ teaspoon red pepper flakes

US Customary – Metric

Instructions

• Preheat the oven to 400 degrees F and lightly grease a 9×13″ baking dish.
• Trim the pork tenderloins, rub them with seasoning salt and garlic powder, and place them in the prepared baking dish.
• In a medium bowl, whisk together balsamic vinegar, honey, broth, ketchup, brown sugar, Worcestershire sauce, corn starch, garlic, salt, pepper, and pepper flakes.
• Pour over and around the tenderloin in the baking dish.
• Bake for 20-30 minutes, until a meat thermometer reads an internal temperature of 145 degrees F.
• Remove the dish from the oven and let the pork rest for 10 minutes before slicing it into pork medallions for serving.

Video

Notes

Ingredients and Substitutions:

• Pork tenderloin: this method and sauce would work well with a variety of meats but I have not tested them all. If you want to try it, I’d love to hear how it goes in the comments!
• Balsamic vinegar: obviously the balsamic is central to this recipe and I do not recommend replacing it with another vinegar.
• Brown sugar and honey: the honey is also central to this recipe, but you can use all brown sugar or all honey here as well. You could also try swapping one with maple syrup.
• Ketchup: I know, I know. But ketchup adds acidity, sweetness, spicy and flavor in one convenient package!
• Red pepper flakes: the red pepper flakes add spice but don’t make it spicy, I promise!

Storage: 

• Store: Store this dish in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.
• Freeze: Store leftovers in the freezer for up to 4-6 months. I’d recommend putting a piece of parchment paper between each tenderloin slice to prevent them from sticking together. Thaw overnight in the fridge, then warm either in the microwave, on the stovetop, or in the oven until heated through.

Nutrition

Serving: 150grams | Calories: 261cal | Carbohydrates: 34g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 74mg | Sodium: 996mg | Potassium: 582mg | Fiber: 0.2g | Sugar: 31g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg

The post Honey Balsamic Pork Tenderloin appeared first on The Recipe Rebel.

This Slow Cooker Honey Glaze Ham is the perfect main course for a holiday dinner! Made with aromatic seasonings, sweet honey, and a secret ingredient, this juicy ham is irresistibly good!

So I hope by now you understand my undying love for my Slow Cooker, as well as my unwavering commitment to bring you incredible recipes with minimal dishes.

This Honey Glazed Ham is one of my favorites.

It makes mealtime around the holidays so easy, and everyone will be impressed by the sweet and spiced flavors!

What I love about this ham is that while it tastes and looks fancy enough for a main dish at a dinner party or at a holiday dinner, it isn’t too difficult for a weeknight dinner or Sunday supper!

You can easily dress it up or down as you wish with some delicious side dishes.

I am not usually a big fan of mustard or ground cloves, but they pair so well with ham, and I added just enough to give it that extra layer of flavor without overpowering the ham!

Feel free to adjust the seasonings to your tastes, and experiment with the type of soda or juice used. 

For more amazing holiday ham ideas, check out my Easy Spiral Ham, Slow Cooker Balsamic Cherry Glaze Ham, Honey Baked Ham, and this Instant Pot Ham with Pineapple Glaze!

Ingredients Needed:

• Ham: I used a fully cooked, boneless ham. You can also use a fully cooked, bone-in ham but because it is larger it will take longer to warm through.
• Ginger Ale Soda: helps to keep the ham moist while also adding an amazing spiced flavor. Don’t knock it til you try it!
• Honey: adds sweetness, but you could use maple syrup if you prefer.
• Apple Cider Vinegar: balances the saltiness of the glaze while adding a mild fruity flavor.
• Corn Starch: helps thicken the glaze.
• Seasoning: freshly minced garlic, ground mustard, ground cloves, salt, and freshly cracked black pepper pack a ton of flavor into this dish.

How to Make Slow Cooker Honey Glazed Ham

This recipe couldn’t be easier to make! Full instructions are included in the recipe card below.

1. Stir together the glaze: Combine ingredients for the glaze and whisk until smooth.
2. Cook ham in glaze mix: Put the ham in the slow cooker, and pour the glaze mixture over it. Cover and cook until heated through.

3. Slice and serve: Taste and adjust seasonings. Slice and serve with extra glaze from the slow cooker.

Slow Cooker Ham with Honey Glaze FAQs

Tips and Notes

• Slow Cooker Liners. I love using slow cooker liners to minimize the cleanup, so there’s no scrubbing the slow cooker after dinner. Simply cook your meal, then toss the bag in the bin when you’re done!
• Leftover Ham. There are so many delicious Leftover Ham Recipes you can try, so don’t worry if you’re making too much for one meal!

Crock Pot Honey Glaze Ham Variations

• Use a different soda. You can try this ham glaze with a different kind of soda to change the flavor, or even a mixture of soda and fruit juice. Try using Sprite and orange juice, pineapple soda, tropical soda, apple juice, or cranberry juice!
• Add fruit. Pineapple slices and pineapple juice are great additions here, and work well to balance out the sweetness with a bit of tropical flavor. 
• Ground Mustard. The best substitute for ground mustard is Dijon mustard, if you have it. Use ½ a tablespoon of Dijon mustard instead of ½ a teaspoon of ground mustard.

Serving Suggestions

Serve your favorite side dishes with this tender ham for a complete meal the whole family will love.

Try my Cheesy Baked Asparagus, Roasted Carrots, Cream Cheese Mashed Potatoes, Broccoli Casserole, Homemade Stuffing Recipe, Roasted Vegetables, or Roasted Green Beans!

Don’t forget my Slow Cooker Cranberry Apple Cider for the holidays, and try some amazing Thanksgiving desserts like my Cranberry Vanilla Cupcakes with White Chocolate Frosting, Crème Brûlée Recipe, or this Frozen Pumpkin Dessert!

More Easy Slow Cooker Recipes To Try

Dinner

Easy Taco Soup recipe

Dinner

Easy Crockpot Chicken Breast Recipes

Dinner

The BEST Crock Pot Pulled Pork

Chicken

Crockpot Shredded Chicken (Slow Cooker)

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Slow Cooker Honey Glazed Ham

This Slow Cooker Honey Glaze Ham is the perfect main course for a holiday dinner! Made with aromatic seasonings, sweet honey, and a secret ingredient, this juicy ham is irresistibly good!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 10 minutes minutes

Servings 12 servings

Calories 383cal

Author Ashley Fehr

Ingredients

• 1.7 kg fully cooked ham* about 3.75 pounds
• 355 ml can Ginger Ale soda about 1.5 cups
• ¼ cup honey
• ¼ cup apple cider vinegar
• 2 tablespoons water
• 2 tablespoons corn starch
• 1 teaspoon minced garlic
• ½ teaspoon ground mustard
• ⅛ teaspoon ground cloves
• ¼ teaspoon salt
• ¼ teaspoon freshly cracked black pepper

US Customary – Metric

Instructions

• Place the ham in a 4-6-quart slow cooker.
• In a medium bowl, combine soda, honey, vinegar, water, cornstarch, garlic, mustard, cloves, salt, and pepper, and whisk until smooth. Pour it over the top of the ham in the slow cooker.
• Cover and cook on high for 3-4 hours or low for 5-8 hours (or until heated through).
• Taste and adjust seasonings. Slice and serve with the remaining glaze from the slow cooker.

Notes

* This glaze would be awesome with an unbaked ham as well — you will just need to adjust your cooking time and test the ham’s temperature to ensure it is completely done!
** Optional: You can slice the ham before adding it to the slow cooker so that it’s all ready for guests to dig in!

 

Storage

• Store: Store leftover ham in an airtight container in the refrigerator for up to 5 days. Allow it to cool to room temperature before putting it in the fridge.
• Freeze: Store the ham once it has completely cooled in a freezer-safe container and freeze it for up to 1 month. Allow the ham to defrost before reheating and reusing it.

Nutrition

Calories: 383cal | Carbohydrates: 10g | Protein: 31g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 88mg | Sodium: 1733mg | Potassium: 415mg | Fiber: 0.1g | Sugar: 8g | Vitamin A: 0.1IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 1mg

The post Slow Cooker Honey Glazed Ham appeared first on The Recipe Rebel.

This Honey Garlic Pork Tenderloin Recipe is one of my favorite ways to make pork tenderloin in the oven! It’s made with juicy pork smothered in a sweet and savory honey garlic sauce!

One thing you may already know about me is that I love honey garlic everything. Baked Honey Garlic Chicken, Honey Garlic Salmon, Honey Garlic Turkey Sloppy Joes…and the list goes on.

Well, this Honey Garlic Pork Tenderloin Recipe is another delicious way to use honey garlic sauce. It’s made with juicy pork tenderloins that are doused in a sweet, savory, and tangy honey garlic sauce, then baked until tender, moist, and insanely flavorful.

This easy dinner recipe takes just 25 minutes to make!

Serve it with Instant Pot Brown Rice, Roasted Green Beans or Air Fryer Broccoli for a well rounded meal.

Pork Tenderloin Recipe Ingredients:

This Honey Garlic Pork Tenderloin Recipe is made with pantry staples, so you likely don’t even have to leave the house to whip this up!

• Pork Tenderloins: you’ll need two pork tenderloins equalling about 2-2.5 pounds. Be sure they’re both trimmed and ready to go.
• Oil: adds moisture and helps the seasonings stick.
• Seasoning Salt: seasoning salt is a simple way to add a ton of flavor to the pork.
• Honey, Chicken Broth, and Soy Sauce: a sweet, salty, and super flavorful base for our honey garlic sauce.
• Garlic: use freshly minced garlic for the best garlicky flavor.
• Apple Cider Vinegar: the bright, tanginess of cider vinegar cuts the sweetness from the honey.
• Salt: enhances other flavors within the sauce.
• Cornstarch: helps thicken the honey garlic sauce.
• Red Pepper Flakes: optional, but highly recommended for a kick of heat!

How to Make Honey Garlic Pork Tenderloin Recipe in the Oven

This baked pork tenderloin recipe makes the perfect easy weeknight dinner. It’s ready in just 25 minutes and it’s always a hit!

1. Prep the tenderloins: Place the tenderloins into a lightly greased 9×13″ baking dish, brush them with oil, then season with seasoning salt.
2. Make the sauce: In a bowl, whisk together honey, broth, soy sauce, garlic, vinegar, salt, cornstarch, and red pepper flakes.
3. Bake: Pour the sauce around the tenderloin, then bake until 140ºF.
4. Drizzle the thickened sauce over the finished tenderloin.

Baked Pork Tenderloin FAQs

What temperature should I cook pork tenderloin?

I find 400ºF to be the perfect temperature for baking pork tenderloin. It’s hot enough that it can brown on top, but not so hot that it burns before the insides are tender and juicy.

How long to roast pork tenderloin:

Mine usually cook all the way through in anywhere from 15-20 minutes, but this depends on the thickness of the tenderloins you’re using. The best way to tell if your pork tenderloin recipe is done is to use a meat thermometer. Check at 15 and add time as needed until they reach 140ºF.

How to store pork tenderloin:

Leftover Baked Pork Tenderloin will last in an airtight container in the fridge for 3-4 days or in the freezer for 4-6 months. To reheat, thaw overnight in the fridge if frozen, then warm either in the microwave or in the oven until heated through.

Can I use pork loin for this recipe?

The short answer is no, because a pork loin is so much larger and the cook times will be way off.
If you do try it, you may want to leave the honey garlic sauce off until the last 20 minutes of bake time so that it doesn’t burn.

Can I use chicken in this recipe?

If you’re looking to use chicken breasts instead of pork tenderloin, I recommend checking out my Crock Pot Honey Garlic Chicken or Honey Garlic Chicken recipes.

Recipe Tips and Notes

• Pour the sauce around, not on. When you add the sauce to the pork tenderloin, pour it around them as opposed to on them. If you pour the sauce on top of the pork it will prevent them from browning.
• Check the temp. As always, the best way to tell that meat is done is to use a meat thermometer. Pork tenderloin should be 140-145ºF!
• Don’t overcook. Since pork is a lean meat, it can dry out more easily than other types of meat. Be sure to take it out of the oven as soon as possible after it reaches 140-145ºF.
• Let it rest. Resting the meat for 10 minutes before slicing into it is the key to juicy pork.
• Stocked up on pork tenderloin? Try my Pork Tenderloin Marinade or Honey Balsamic Pork Tenderloin next!

Serving Suggestions for this Honey Garlic Pork Tenderloin Recipe

These Honey Garlic Pork Tenderloins are delicious over a pile of quinoa or Instant Pot Jasmine Rice and with a side of roasted vegetables. I love Green Beans with Bacon, Honey Glazed Carrots, or this Easy Broccoli Salad for a prep ahead option.

We always have to have basket of Mom’s Homemade Buns too!

More Pork Tenderloin Recipes You’ll Love

Dinner

Air Fryer Pork Tenderloin

Dinner

Slow Cooker Pork Tenderloin with Glaze

Dinner

Instant Pot Honey Garlic Pork Tenderloin & Potatoes

Dinner

Easy Roasted Pork Tenderloin

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Honey Garlic Pork Tenderloin Recipe

This Honey Garlic Pork Tenderloin Recipe is one of my favorite ways to make pork tenderloin in the oven! It's made with juicy pork smothered in a sweet and savory honey garlic sauce!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 240cal

Author Ashley Fehr

Ingredients

• 2 pork tenderloins (trimmed — 1-1¼ lbs each, about 2-2½ lbs total)
• 1 tablespoon oil
• ½ teaspoon seasoning salt
• ⅔ cup clear honey
• ¼ cup low sodium chicken broth (or sub water)
• 2 tablespoons low sodium soy sauce
• 2 tablespoons minced garlic
• 1 tablespoon apple cider vinegar
• ¼ teaspoon salt
• 1½ tablespoons corn starch
• ⅛-¼ teaspoon red pepper flakes (optional – highly recommended!)

US Customary – Metric

Instructions

• Preheat the oven to 400 degrees F and lightly grease a 9×13" baking dish.
• Place tenderloins in baking dish, brush with oil and season all over with seasoning salt.
• Whisk together honey, broth, soy sauce, garlic, vinegar, salt, corn starch and red pepper flakes.
• Pour sauce around pork tenderloin in pan — avoid pouring on top of pork as it will prevent it from browning.
• Bake, uncovered, for 15-20 minutes until a meat thermometer reads at least 140 degrees F. Remove from the oven and cover to rest for 10 minutes.
• Slice pork tenderloin and serve with sauce.

Video

Notes

Tips:

• Size matters: this recipe will not work with a pork loin which is much larger and requires a longer cook time. In the time it takes the loin to cook, the sauce will burn. If your tenderloins are larger than 1.25 pounds each, you may want to add the sauce for the last 15-20 minutes of cook time.
• Check the temp. As always, the best way to tell that meat is done is to use a meat thermometer. Pork chops should be 140-145ºF!
• Don’t over-cook. Since pork is a lean meat, it can dry out more easily than other types of meat. Be sure to take it out of the oven as soon as possible after it reaches 140-145ºF.
• Let it rest. Resting the meat for 10 minutes before slicing into it is the key to juicy pork.

 

Substitutions:

• Slow cooker: you can make this recipe in the slow cooker! Simply add the tenderloins and sauce and cook on low for 3 hours or until done.
• Pork loin: I don’t recommend pork loin for this recipe because they are so much larger and require so much more bake time. If you want to serve the sauce with a pork loin you are cooking, simply simmer it on the stove top until thickened.

 

Storage:

Leftover Pork Tenderloin will last in an airtight container in the fridge for 3-4 days or in the freezer for 4-6 months. To reheat, thaw overnight in the fridge if frozen, then warm either in the microwave or in the oven until heated through.

Nutrition

Serving: 113grams | Calories: 240cal | Carbohydrates: 26g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 416mg | Potassium: 497mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

The post Honey Garlic Pork Tenderloin Recipe appeared first on The Recipe Rebel.

These Chicken Lettuce Wraps are healthy, comforting, and so easy to make! Similar to P.F. Chang’s (if not better!) and you can have them any time you want from the comfort of your own home!

This easy recipe is a delicious Copycat of PF Chang’s lettuce wraps (with our own tastes and preferences added in, of course!). They’re the perfect size for an appetizer or as a side dish to a larger Asian-inspired meal!

With perfectly seasoned tender ground chicken and chopped vegetables, cooked in a delicious Asian sauce, and wrapped in fresh soft lettuce leaves, it’s healthy AND comforting.

Using soft lettuce leaves in place of normal tortilla wraps is a great way to make wraps low carb without compromising on any of the tasty fillings! We also love serving this over Baked Rice.

For some more Asian inspired dinner recipes, check out my One Pot Teriyaki Chicken, Rice & Vegetables, this Sweet and Sour Pork, my Pineapple Chicken, and this One Pot Chicken Chow Mein Recipe!

Ingredients Needed:

Sauce ingredients

• Soy Sauce: use low-sodium soy sauce to better control the saltiness of your sauce.
• Honey: adds sweetness to the sauce, you can use your favorite kind.
• Hoisin Sauce: you should be able to find this in the Asian food section of your local grocery store.
• Rice Vinegar: find this in the Asian food aisle as well, or use Apple Cider Vinegar in a pinch.
• Cornstarch: makes the sauce a little bit thicker, so that it doesn’t run out all over the place!
• Sesame Oil: adds some healthy fats and flavor to the sauce — if you don’t have any, you can skip it and don’t need to substitute it for another oil.

Lettuce Wraps

• Chicken: use lean ground chicken for these healthy lettuce wraps.
• Water Chestnuts: these are optional but I find they add a great flavor and texture to this dish (although my kids disagree).
• Onion: I used white onion for a strong savory flavor.
• Bell Pepper: I used red bell pepper, but any color will do. Bell peppers are great for adding a splash of color, but also great for nutrients, and the warmer the color of the pepper, the sweeter the flavor!
• Seasoning: a combination so freshly minced garlic, freshly minced ginger, kosher salt, and chili flakes will add so much flavor to this dish!
• Lettuce: The best lettuce to use for lettuce wraps is butter lettuce, but you can use another kind of lettuce if you like. Romaine lettuce hearts or iceberg lettuce will work too, it just might have more of a crunch to it.
• Garnish: use shredded cabbage, carrot matchsticks, fried noodles, and sesame seeds for garnish to add a bit of texture, and don’t forget some freshly chopped green onions for an added flavor!

How to Make Chicken Lettuce Wraps

This recipe is quick and easy to make! Full instructions are included in the recipe card below.

1. Cook chicken and veggies: Cook the ground chicken, water chestnuts (if using), onion, and bell pepper.
2. Add seasoning: Add garlic, ginger, salt, and chili flakes to the pan.
3. Make sauce: Combine all sauce ingredients (soy sauce, water, honey, hoisin sauce, rice vinegar, corn starch, and sesame oil) in a large bowl, and set aside.
4. Add sauce to chicken: Add the sauce and cook just until thickened. Serve in lettuce wraps with shredded cabbage, carrot matchsticks, fried noodles, green onions, sesame seeds, or toppings as desired.

Chicken Lettuce Wraps FAQs

Tips and Notes

• Dice veggies small. I recommend dicing the vegetables quite small so that you get the maximum flavor from them in this mince mix.
• Season to your preference. Adjust the amount of seasoning in the ground chicken mix to suit your own preference. Start with less and add more to taste!

Chicken Lettuce Wraps Variations

• Mix up the protein. You can use any kind of mince in these wraps. Ground beef, ground turkey, or ground pork would taste great. OR try making these Asian lettuce wraps with pulled pork from my Crockpot Pulled Pork recipe!
• Seafood. Make seafood lettuce wraps by using shrimp instead of ground chicken.
• Add veggies! Add whatever vegetables you want to bulk out this recipe and make to go further, while also adding more nutrients! Shiitake mushrooms are a great choice.
• Spice. Change up the spice level by using red pepper flakes instead of chili flakes, or add some cayenne pepper or hot sauce to the mix to heat it up!

Serving Suggestions

This Chicken Lettuce Wraps recipe is great to use as an appetizer or a meal on its own.

Serve with my Sweet and Sour Chicken recipe, or this Slow Cooker Mongolian Beef with Pineapple for a full Asian-inspired spread, with some Instant Pot Jasmine Rice and Air Fryer Broccoli on the side!

More Delicious Appetizer Recipes

Appetizers

Homemade Rotel Dip

Appetizers

Chicken Bacon Alfredo Potato Skins

Appetizers

Cream Cheese Fruit Dip

Appetizers

Garlic Parmesan Chicken Wings

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Chicken Lettuce Wraps

These Chicken Lettuce Wraps are healthy, comforting, and so easy to make! Similar to P.F. Chang's (if not better!) and you can have them any time you want from the comfort of your own home!

Course Main Course

Cuisine Asian

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 300cal

Author Ashley Fehr

Ingredients

Sauce

• ¼ cup low-sodium soy sauce
• ¼ cup water
• 2 tablespoons honey
• 2 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil

Lettuce Wraps

• 1 pound ground chicken
• 1 cup water chestnuts chopped optional
• ½ onion diced
• ½ bell pepper chopped
• 2 garlic cloves minced
• 1 teaspoon fresh ginger minced
• ½ teaspoon salt
• ¼ teaspoon chili flakes
• 1 head butter lettuce
• shredded cabbage, carrot matchsticks, fried noodles, green onions, and sesame seeds for garnish (as desired)

US Customary – Metric

Instructions

• In a large bowl combine all sauce ingredients (soy sauce, water, honey, hoisin sauce, rice vinegar, corn starch, and sesame oil). Set aside.
• Lightly grease a large skillet with non-stick spray. Cook ground chicken, (water chestnuts if using), onion, and bell pepper over medium-high heat, until chicken is browned and vegetables have softened slightly about 5-7 minutes.
• Add garlic, ginger, salt, and chili flakes to the pan. Cook for 1 minute.
• Add the sauce and cook just until thickened, about 2 minutes.
• Spoon on to separated lettuce leaves to make wraps. Serve with shredded cabbage, carrot matchsticks, fried noodles, green onions, sesame seeds, or toppings as desired.

Video

Notes

Store: Store the chicken mixture in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before assembling the wraps. Store the lettuce separately as the leaves will go soggy if stored with the chicken.

Freeze: You can freeze the chicken mixture for up to 3 months in a freezer-safe container or portioned in Ziploc bags.

Nutrition

Serving: 166g | Calories: 300cal | Carbohydrates: 29g | Protein: 23g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 1312mg | Potassium: 899mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1853IU | Vitamin C: 23mg | Calcium: 39mg | Iron: 3mg

The post Chicken Lettuce Wraps appeared first on The Recipe Rebel.

One Pan Teriyaki Chicken and Rice with Vegetables is an easy, family-friendly meal that’s ready in just 30 minutes or less! It’s healthy, hearty, and just the perfect recipe for busy weeknights.

If you’ve been around here much, you might think this is an adaptation of my One Pan Teriyaki Chicken and Noodles.

Well, you’d be correct.

I spend a lot of time looking at the things you guys like, and think, “I wonder what else they might like?” So I’ll make a recipe with similar flavors or cooking methods, just to see.

Do they prefer rice or noodles? Chicken or beef? BBQ or Teriyaki? And every now and then I strike gold, and you love it.

But, as I’ve mentioned before, I really want to turn The Recipe Rebel into a one-stop shop where you can get a good variety of meals, desserts, snacks, and breakfast ideas.

Mostly healthy stuff, but some indulgent too. So I am going to keep adding different variations of the meals you obviously already love, to give you all the tips, tricks, and variations you need to make that easy weeknight meal even easier!

This delicious meal is so easy to make, with juicy chicken and a tangy homemade teriyaki sauce. Made with simple ingredients, this chicken teriyaki recipe really is a family favorite, so we have it with noodles or rice, depending on how we’re feeling!

I originally made this recipe with instant rice, which is great in a pinch.

However, over the last few years I’ve changed my tune and much prefer long grain rice over the quick stuff. I love the texture!

See my note in the recipe ingredients for how to adapt for Instant Rice.

If you like this recipe, you’ll also enjoy these Chicken Lettuce Wraps!

For more quick dinner ideas for the whole family, check out my Sweet and Sour Pork, these Air Fryer Quesadillas, and this Italian Sausage Gnocchi Soup.

Ingredients Needed:

• Oil: canola oil or another neutral-flavored oil will work well here. You can use olive oil or butter if you prefer, but the flavor will be slightly different.
• Chicken: Use boneless, skinless chicken breasts that you cut into cubes. You can use frozen chicken if you like but you’ll need to thaw it first to cut it into cubes.
• Seasoning: Salt and freshly ground black pepper make a simple seasoning mix for the chicken.
• Bell Peppers: green and red bell peppers add a great sweet and savory flavor, as well as some vibrant color and extra nutrients to this dinner.
• Carrot: use either freshly shredded carrots or carrot matchsticks — I love buying carrot matchsticks because they’re so easy to throw into meals or on a salad!
• Garlic & Ginger: fresh garlic and fresh ginger that you mince yourself is best in this recipe. You can use garlic powder or ground ginger in a pinch, but you’ll need about ⅓ of the amount.
• Broth: I love using low-sodium chicken broth in my recipes so that I can control the amount of added salt. If you’re using salted broth, you may want to reduce the amount of salt called for.
• Rice: use a long-grain white rice like Jasmine rice for this recipe. As mentioned above, I originally used instant rice in this recipe but have updated it as we now much prefer the texture of long grain rice. You can still use instant rice, but you’ll want to reduce the broth and increase the rice so you’re using 1 ½ cups of each.
• Peas: use frozen peas for some added color and nutrients.
• Soy Sauce: using a low-sodium soy sauce will enable you to control the amount of saltiness in the dish.
• Honey: this is the sweet element in the sweet and savory teriyaki sauce.
• Vinegar: plain white vinegar works fine, but you can use rice wine vinegar if you can find it.

How to Make One Pan Teriyaki Chicken and Rice

This one pan dinner is quick and easy to make. Full instructions are included in the recipe card below.

1. Cook chicken and peppers: Saute the chicken and peppers until beginning to soften.
2. Add carrots and seasoning: Add carrots, garlic, and ginger. Cook and stir briefly to liven up their flavors.
3. Add remaining ingredients: Add the broth, rice, peas, soy sauce, honey, and vinegar, and bring to a simmer.
4. Cook. Cover and cook, stirring often, then season to taste and serve.

One Pan Teriyaki Chicken and Rice FAQs

One Pan Teriyaki Chicken and Rice Variations

• Vegetarian. This recipe can easily be made vegetarian by skipping the chicken and using vegetable broth, though you might want to add in extra veggies to replace the chicken.
• Fruit. Pineapple is a great addition to teriyaki chicken! You could add some drained pineapple tidbits or chunks with the rice before simmering.
• Meat. Pork and beef are great options for this dish, simply saute them before adding the rice and broth.
• Garnish. Add some red pepper flakes for spice, or finely chopped fresh green onions, or sesame seeds to the top of the dish to garnish and add some extra flavor.

Serving Suggestions

This Teriyaki Chicken dish is filling, but we always have a side of bread with on our dinner table. Try my Garlic Bread, these morish Homemade Crescent Rolls or Mom’s Homemade Buns.

Serve this delicious dish with a side of fresh or frozen vegetables to add nutrients and make the dish go a bit further. Air Fryer Green Beans, Roasted Carrots, or Air Fryer Broccoli for well with the mix of sweet and savory flavors here.

More One Pot Meals You’ll Love

Dinner

Perfect Instant Pot Pot Roast Recipe (the BEST gravy!)

Dinner

Slow Cooker Baked Ziti Recipe

Dinner

Instant Pot Swedish Meatballs and Noodles

Pasta

BEST Hamburger Helper Recipe

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One Pot Teriyaki Chicken, Rice and Vegetables

One Pan Teriyaki Chicken and Rice with Vegetables is an easy, family-friendly meal that's ready in just 30 minutes or less! It's healthy, hearty, and just the perfect recipe for busy weeknights.

Course Main Course

Cuisine Chinese

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 416cal

Author Ashley Fehr

Ingredients

• 1 tablespoon canola oil
• 2 boneless skinless chicken breasts cubed
• salt and pepper
• ½ red bell pepper diced
• ½ green bell pepper diced
• 1 large carrot peeled and shredded or 1 cup matchstick carrots
• 2 teaspoons fresh minced garlic
• 1 teaspoon fresh minced ginger
• 2½ cups low-sodium chicken broth
• 1 cup long-grain white rice rinsed
• 1 cup frozen peas
• ½ cup low-sodium soy sauce
• ¼ cup honey
• 1 tablespoon vinegar

US Customary – Metric

Instructions

• In a large skillet, heat oil over medium-high heat. Season chicken with salt and pepper. Add chicken to the pan and cook until browned on the outside, about 2-3 minutes.
• Add peppers and cook for 3-4 minutes until crisp-tender. Add carrots, garlic, and ginger, and cook for 1 more minute, stirring continuously.
• Add broth, rice, peas (you can add them at the end for more texture if you prefer), soy sauce, honey, and vinegar, and bring to a simmer over medium-high heat.
• Cover, reduce heat to medium-low, and cook, stirring often, just until rice is al dente (be careful not to overcook). If the liquid is absorbed and the rice is not cooked, simply add additional liquid, ¼ cup at a time.
• Season to taste and serve.

Video

Notes

*Nutrition information is estimated and will vary depending on the exact serving size, types, and brands of products used.

**This recipe has been updated slightly from the original which used Instant Rice. You can find the old recipe here.

Storage:

• Store: Store this recipe in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.
• Freeze: Store leftovers in a freezer-safe container, or in Ziploc bags, and freeze for up to (or make a double batch), then thaw and reheat (I recommend on the stovetop) when you need a quick meal!

 

Nutrition

Serving: 435grams | Calories: 416cal | Carbohydrates: 67g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 36mg | Sodium: 1274mg | Potassium: 715mg | Fiber: 4g | Sugar: 22g | Vitamin A: 3363IU | Vitamin C: 48mg | Calcium: 52mg | Iron: 2mg

The post One Pot Teriyaki Chicken, Rice and Vegetables appeared first on The Recipe Rebel.

Crock Pot Honey Garlic Chicken is packed with sweet, savory, and spicy flavors! Perfect for the whole family, this super easy recipe is great for a weeknight meal or a lazy weekend, though it’s fancy enough to serve at a dinner party too.

Find more Easy Crockpot Chicken Breast Recipes here!

This crock pot honey garlic chicken recipe really is SO easy to make. Plus, it’s so delicious even picky eaters will love it!

I love easy slow cooker recipes where I can just dump everything in the pot and leave it to cook throughout the day (like these other Dump and Go Slow Cooker Recipes or these 30+ Easy Crockpot Meals).

Not only is there very little prep in this Slow Cooker Honey Garlic Chicken recipe, but there is also basically no other hands-on time once it’s all in the slow cooker.

My other favorite thing is that as it slowly cooks, the house is filled with the fragrant aromas of delicious garlic, sweet honey, and warm chicken!

Crockpot honey garlic chicken is perfect for a weeknight family dinner or a lazy weekend.

This dish also looks and tastes good enough to serve at a dinner party which is a total WIN for me!

You can choose how to present this dish: either by shredding the chicken in the crockpot and letting it absorb the delicious sauce or by slicing the chicken neatly and drizzling the sauce over the top.

Pair it with some rice and green veggies, and dinner is served!

For more easy chicken recipes, check out my Crockpot Salsa Chicken, this Instant Pot Sweet and Sour Chicken, and my Chicken Enchilada Casserole.

Ingredients Needed:

• Chicken: use skinless boneless chicken breasts for this recipe (boneless thighs would also work).
• Seasoning: kosher salt and freshly ground black pepper will make a simple seasoning mix for the chicken before adding it to the slow cooker.
• Honey: use regular (clear) honey (not creamed) for the base of the honey garlic sauce.
• Broth: a low sodium chicken broth is best for this recipe so that you can best control the salt content of the dish.
• Soy Sauce: use low sodium soy sauce if you can, light or dark soy sauce is fine.
• Garlic: use freshly minced garlic cloves for the best flavor here.
• Apple Cider Vinegar: Helps to tenderize the chicken, and adds a sweet and sour flavor to the dish.
• Cornstarch: use a cornstarch slurry to thicken the dish – you can omit this if you prefer a thinner sauce.
• Red Pepper Flakes: Mix into the sauce or garnish on top for a bit of heat.

How to Make CrockPot Honey Garlic Chicken

1. Make sauce: Whisk together the sauce ingredients in a small bowl.
2. Season chicken: Season chicken breasts and put them in the slow cooker.
3. Coat chicken: Pour sauce over chicken breasts and cover.
4. Cook and serve: Cook until done, then slice or shred the chicken and serve with sauce.

Crock Pot Honey Garlic Chicken FAQs

Tips and Notes

• Thickening the sauce. The corn starch in the sauce should thicken the sauce as it cooks, but you can always thicken further after cooking with a small amount of corn starch dissolved in water, heated on the stovetop until bubbly.
• Chicken – You can use chicken thighs or drumsticks for this recipe as well. Whether they have the bone in or not, and whether they have skin on or not may affect the cooking time. Keep in mind that the sauce will be fattier if you use chicken with the skin on.
• Meat Thermometer – It’s always best to check the internal temperature of meat before you serve it. Chicken is done and ready to eat when it has an internal temperature of 165 degrees F.

Crock Pot Honey Garlic Chicken Variations

• Spice it up. You can add additional red pepper flakes, chili powder, or cayenne pepper to the crockpot to add a bit of spice to this dish. Alternatively, garnish with red pepper flakes.
• Garnish: Sesame seeds and chopped green onions make great garnishes for this dish.
• Honey. Use maple syrup instead of honey if you prefer for an interesting twist.

Serving Suggestions

Slow Cooker Honey Garlic Chicken is an easy and delicious main dish.

Make it a complete meal by serving it with side dishes like white rice, like this Instant Pot Jasmine Rice, my Cream Cheese Mashed Potatoes, or these Roasted Red Potatoes.

Add some color to the dinner table and your plate with Air Fryer Green Beans, Honey Glazed Carrots, Air Fryer Broccoli, or Roasted Vegetables on the side.

We also always have some bread on hand at the dinner table. My Homemade Garlic Herb Dinner Rolls are perfect with this meal, or you could try these Buttery (Whole Wheat) Bread Machine Rolls, or a slice of my No Knead Artisan Bread!

More Easy Crockpot Chicken Recipes to Try

Dinner

Slow Cooker Creamy Tomato Basil Chicken Breast

Dinner

Slow Cooker Chicken Breast

Dinner

Slow Cooker Garlic Parmesan Chicken Stew + Video

Dinner

Crockpot Tuscan Chicken

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Crock Pot Honey Garlic Chicken

Crock Pot Honey Garlic Chicken is packed with sweet, savory, and spicy flavors. Perfect for the whole family, this super easy recipe is great for a weeknight meal or a lazy weekend, though it's fancy enough to serve at a dinner party too!

Course Main Course, slow cooker

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 4

Calories 327cal

Author Ashley Fehr

Ingredients

• 4 boneless skinless chicken breasts
• ½ teaspoon salt
• ⅛ teaspoon black pepper

Honey Garlic Sauce

• ⅔ cup honey (clear and not creamed)
• ¼ cup low sodium chicken broth or sub water
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons minced garlic
• 1 tablespoon apple cider vinegar
• 1 tablespoon cornstarch
• ¼ teaspoon salt
• ⅛-¼ teaspoon red pepper flakes optional, but balances out the sweetness nicely

US Customary – Metric

Instructions

• Place chicken breasts in the slow cooker and season with salt and pepper.
• Whisk together the sauce ingredients: honey, broth, soy sauce, garlic, vinegar, salt, cornstarch, and pepper flakes if using.
• Pour sauce over chicken breasts and cover.
• Cook on low for 3-4 hours or until the thickest part of the chicken registers a temperature of 165 degrees F.
• Once fully cooked, slice or shred and serve with sauce.

Video

Notes

Storage

• Store: Store this recipe in an airtight container in the refrigerator for up to 4 days. Allow it to cool to room temperature before putting it in the fridge.
• Freeze: This chicken dish freezes so well! Store it in a freezer-safe container and freeze it for up to 3 months. Allow the chicken to thaw overnight in the refrigerator before reheating it in the microwave or oven until piping hot.

 

Nutrition

Calories: 327cal | Carbohydrates: 52g | Protein: 26g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 864mg | Potassium: 523mg | Fiber: 0.4g | Sugar: 47g | Vitamin A: 53IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg

The post Crock Pot Honey Garlic Chicken appeared first on The Recipe Rebel.

We love pork tenderloin around here — it’s easy to cook and comes together quickly!

We’ll be using honey and garlic in this marinade for pork tenderloin (one of my favorite combinations!). I’ve used the combination before with my Honey Garlic Pork Tenderloin Recipe, but this time we add in some sweet and spicy notes.

Pork Tenderloin is considered one of the best cuts because it is so tender, but it is easier to cook than you think! When you are shopping, be sure that you have pork tenderloin and not pork loin — they are different and will cook differently!

This sweet-and-spicy marinade for pork tenderloin is quick and easy to make. It will go well with other types of red meat and even chicken, so it’s a great recipe to keep on hand!

It is fancy enough for a dinner party or special occasion, but it’s quick and easy enough that you can make it for an easy weeknight meal! We love cooking it up on the grill in the summer while the kids are running around outside.

For more inspiration on how to cook your tenderloin, check out my list of 25 Flavorful Pork Tenderloin Recipes or my new Honey Balsamic Pork Tenderloin.

If you love pork, you need to try these Smothered Pork Chops, Baked Pork Chops and my Honey & Balsamic Pulled Pork recipe too!

Ingredients Needed:

• Pork Tenderloins: you’ll need two pork tenderloins equalling about 2-2.5 pounds. Be sure they’re both trimmed and ready to go.
• Oil: use a non-stick cooking oil spray so that the meat doesn’t stick to the pan.
• Seasoning Salt: seasoning salt is a simple way to add a ton of flavor to the pork.
• Honey and Brown Sugar: use liquid honey and light or dark brown sugar to add sweetness to this pork marinade. It also helps to thicken the marinade to coat the pork as it cooks!
• Garlic: use freshly minced garlic for the best flavor.
• Balsamic Vinegar: adds tangy, savory flavor to balance out the sweetness.
• Salt and Pepper: kosher salt enhances all the flavors within the sauce while freshly ground black pepper adds a bit of spiciness.
• Red Pepper Flakes: adds a wonderful heat to the pork and contrasts the sweet flavors so well!

How to Make Pork Tenderloin Marinade

Here is a brief over view of how to make this simple marinade. Full instructions are included in the recipe card below.

Marinade

1. Combine ingredients: Mix all marinade ingredients together.
2. Add marinade to pork: Put pork tenderloins in a Ziploc bag or container with half of the marinade.
3. Coat pork: Seal the bag or container and turn to coat. Reserve the remaining marinade in the fridge.
4. Marinate: Let the pork mainate for 1-12 hours.

How to Cook Pork Tenderloin with Marinade

Oven

1. Reheat marinade: Reheat the remaining marinade in a small pot until slightly thickened.
2. Sear pork: Sear the whole pork tenderloin on all sides then cook in the oven until an internal temperature of at least 140 degrees F is reached (it will continue to climb as it rests.
3. Rest and glaze: Remove from the oven, and let pork rest before slicing it. Serve with thickened glaze.

Grill

• Grill: Cook the marinaded whole pork tenderloins on the grill. Turn them at least once for even cooking.
• Rest and serve: Let the meat rest before slicing and serving hot.

Pork Tenderloin Marinade FAQs

Tips and Notes

• Fresh ingredients. Use freshly ground black pepper and fresh garlic cloves that you can mince yourself for the best flavor with this recipe.
• Thermometer. Use an instant-read thermometer to get an accurate reading of the internal temperature of the meat to be sure it is fully cooked through.
• Resting time. Make sure to let the pork tenderloin rest at room temperature after being cooked through for 10 minutes. While resting, the internal temperature of the pork will continue to rise slightly, and the juices will settle to make the meat evenly flavored.
• Tenderloin size: This recipe is made for pork tenderloin, around 1 pound in weight (each). You will not get the same results with a different cut of meat, or if the tenderloin is too large. The sauce can burn if cooked for too long, so if your tenderloins are larger than 1.25 pounds each, you may want to add the sauce for just the last 15-20 minutes of cook time.

Pork Tenderloin Marinade Variations

• Add some heat. Add some red pepper flakes on top when you’re serving, or add chili powder or cayenne pepper to the marinade bit of extra heat if you wish.
• Fresh herbs. Try mixing up the seasoning a bit with some fresh herbs instead of dried ones.
• Slow Cooker. Find out how to slow cook a tenderloin cut of meat in this recipe for Slow Cooker Pork Tenderloin with Honey Balsamic Glaze.
• Instant Pot. Cook pork tenderloin in the Instant Pot with this great recipe for Pork Tenderloin with Garlic & Herb Rub.
• Air Fryer. Make this meal in the Air Fryer too! Check out my recipe for Air Fryer Pork Tenderloin to find out how.

Serving Suggestions

Make a complete, easy dinner by serving this main dish with a variety of side dishes to make a full meal. Any of these 25 Easy Sides for Pork Chops would go perfectly!

We also love having bread as a side dish with almost any meal. Some great options are my Mom’s Homemade Buns, these Homemade Crescent Rolls, or this Easy No Knead Artisan Bread.

Pork Tenderloins can be served with carbs like Garlic Mashed Potatoes, cheesy Scalloped Potatoes, or my no-fuss Instant Pot Jasmine Rice. Add some veggies for a full meal to add color and nutrients. Try my Roasted Vegetables, or these Green Beans with Bacon, Honey Glazed Carrots, or this quick and easy Air Fryer Broccoli.

More Easy Dinner Ideas!

Dinner

Chicken Pot Pie Soup

Dinner

15 Chicken Casserole Recipes

Dinner

Garlic Parmesan Orzo Pasta recipe

Pasta

BEST Hamburger Helper Recipe

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Pork Tenderloin Marinade

This Pork Tenderloin Marinade makes a deliciously sweet, tender, and juicy pork tenderloin main dish that is irresistibly good! It's easy to whip up with simple ingredients you'll already have in your pantry, and it only takes 15 minutes to cook!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Marinading Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 317cal

Author Ashley Fehr

Ingredients

• ½ cup balsamic vinegar
• ½ cup brown sugar
• ½ cup honey (clear, not creamed)
• ¼ cup oil
• 1 teaspoon minced garlic
• ¾ teaspoon salt
• ½ teaspoon red pepper flakes
• 1 pinch of black pepper
• 2 pork tenderloins approximately 1 lb each trimmed

US Customary – Metric

Instructions

Marinade

• Combine all marinade ingredients (vinegar through pepper) in a large liquid measuring cup or bowl.
• Place pork tenderloins in a large Ziploc freezer bag or medium container. Pour half of the marinade onto the pork, seal, and turn to coat. Reserve the remaining marinade in the fridge, covered.
• Marinate pork for at least 1 hour or up to 12 hours.

Oven

• Turn the oven to 400 degrees F. Place an oven-safe skillet or pan on the stovetop over medium-high heat and spray with non-stick cooking oil spray.
• Meanwhile, add the remaining marinade to a small pot and cook over medium heat on the stovetop, until slightly thickened. (*This step is optional but a great accompaniment to the finished pork)
• When the pan is hot, add pork and sear on all sides (about 1-2 minutes per side). Finish in the oven at 400 degrees F for 15 minutes, or until pork reaches an internal temperature of 140-145 degrees F. For best results, use a meat thermometer to check the internal temperature of the pork.
• Remove from the oven, and let pork rest for 10 minutes before slicing it. Serve with thickened glaze if desired.

Grill

• Heat grill to medium-high heat, about 400 degrees F.
• Add the marinated pork to the grill and cook for about 15-20 minutes, turning at least once, until an internal temperature of at least 140-145 degrees F is reached.
• Let rest for 10 minutes before slicing and serving.

Notes

Storage:

• Store: Store pork tenderloin leftovers in an airtight container or a Ziploc bag in the fridge for 3-4 days. Reheat in the microwave or the oven until heated through.
• Freeze: You can store leftovers in the freezer for 4-6 months – you can even put a piece of parchment paper between each tenderloin slice to prevent them from sticking. To reheat, thaw overnight in the fridge, then warm either in the microwave, on the stovetop or in the oven until heated through.

 

Nutrition

Calories: 317cal | Carbohydrates: 34g | Protein: 24g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 289mg | Potassium: 505mg | Fiber: 0.1g | Sugar: 33g | Vitamin A: 37IU | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 1mg

The post Pork Tenderloin Marinade appeared first on The Recipe Rebel.