FOOLPROOF RECIPE RECIPES

Steps:

• Place thawed pork tenderloin in a gallon Ziploc bag (I use Hormel original tenderloin, about 1.5 lbs.). Add olive oil, granulated onion, granulated garlic, salt, pepper, Italian seasoning, oregano, optional red pepper flake, dried rosemary, or any other herb that you love with pork.
• Seal bag and remove as much air as possible to make sure that the seasonings completely coat the pork tenderloin. Put in refrigerator for at least 1 hour or longer.
• Preheat oven to 425°F. (This is not a typo.) Line a casserole or small baking dish with aluminum foil for easy cleanup, if desired. REMOVE TENDERLOIN FROM BAG and center in a foil-lined dish.
• Pour marinade over the tenderloin and bake for 15 minutes.
• Turn meat over and bake another 15 minutes. Turn meat over once more and bake another 15 minutes for a total cooking time of 45 minutes.
• Remove from oven and let rest for 10 minutes.
• Cut into 1/4" or thicker slices and serve with your favorite side dishes. If desired make a compound butter/margarine ahead of time with a little crushed dried rosemary, thyme, and garlic. Put a small pat on each slice and allow heat to melt it into the meat. C'est ci bon!

Steps:

• 1. Preheat the oven to 180ºC/350ºF/gas 4. Grease a square baking tin (roughly 20cm) with a little oil, then line with greaseproof paper.
  2. Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. Break 150g of chocolate into the bowl and allow it to melt, then set aside to cool slightly.
  3. Meanwhile, sieve the flour and cocoa powder into a large bowl, then stir in the sugar and a pinch of salt. Halve the vanilla pod lengthways, scrape out the seeds, then add them to the bowl. Stir in the oil, soya milk and melted chocolate until combined.
  4. Roughly chop and stir in the remaining chocolate and most of the pecans, reserving a few for the top. Pour the mixture into the prepared tin, spreading it out evenly. Sprinkle over the remaining pecans, then place into the hot oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle.
  5. Leave to cool for around 5 minutes, turn out onto a wire cooling rack, then serve warm with a scoop of vanilla ice cream, if you’re feeling extra indulgent.