Pork Tenderloin

Our pork tenderloin is so fragrant & flavorful thanks to the unique blend of seasonings. Crispy on the outside & juicy on the inside. We served ours with some roasted butternut squash, cinnamon applesauce, and a salad. This is favorite pork dish of Jack & Gary (hubbies).

Servings: 6-8


  • 2, 1-2 lb. pork tenderloins (Hormel® comes 2 to a package)
  • 1 Tablespoon EVOO
  • 3 Tablespoons orange juice
  • 2 tsp. Italian seasoning
  • 1 tsp. garlic powder
  • 1 tsp. cumin
  • 1 tsp. pink Himalayan salt
  • 1 tsp. chili powder
  • 1/2 tsp. smoked paprika
  • 1/4 tsp black pepper


  1. Pre-heat oven to 400°F and lightly grease a roasting pan.
  2. Pierce the tenderloin with a fork over the entire piece.
  3. Rub EVOO over all sides of meat.
  4. In a separate bowl mix Italian seasoning, garlic powder, cumin, salt, chili powder, smoked paprika, & black pepper.
  5. Sprinkle mixture over the tenderloin, patting it onto the surface of all sides.
  6. Place in a prepared roasting pan & drizzle the orange juice over the top.
  7. Bake for 20 minutes until outside is lightly browned.
  8. Turn oven temperature to broil at 500°F  for 4-5 minutes to crisp outside of tenderloin, being careful not to burn.
  9. Remove from oven and let sit for 5-10 minutes.
  10. Plate onto a serving dish/platter & pour juices from the pan over the meat. Slice into 1-inch pieces.
  11. Spoon any remaining juice over sliced pieces or put a dollop of cinnamon flavored applesauce instead.
  12. Garnish with Parsley or Cilantro and serve.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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Barbara’s Penne Alla Vodka

Barbara first made Penne Ala Vodka for her son’s engagement party using a recipe from a friend of a friend. It has undergone a few changes over the years before it became an all-time family favorite…her granddaughter Stefani could live on this alone!


Servings: 8-10

  • Prepare basic tomato sauce ahead of time (see recipe below)
  • 2 lbs. Penne pasta with the lines (sauce sticks to it better)
  • 6 Tablespoons of salted butter
  • 8-10 large garlic cloves, minced
  • 1/2 tsp cayenne pepper (or more for a bigger kick)
  • 6-8 shakes red pepper flakes (more if you like it hotter)
  • 1/2 lb. very thin sliced Prosciutto, shred into pieces with your fingers
  • 1 tsp pink Himalayan salt
  • dash of black pepper
  • 4 ounces vodka
  • 1 qt heavy cream (light cream can also be used)
  • 4 cups of already prepared basic tomato sauce
  • 4 heaping handfuls of Pecorino Romano grated cheese (approximately 2 cups)
  • 1 lb. mozzarella cheese, diced Prepare basic tomato sauce ahead of time (see recipe below)


  • Saute garlic and prosciutto in melted butter in deep skillet.
  • Add salt, cayenne pepper & red pepper flakes.
  • Add vodka to deglaze and stir well.
  • Add cream, red sauce, and Pecorino Romano cheese. Add mozzarella just before it comes to a boil to avoid mozzarella from balling up.
  • Simmer & stir until it comes to a boil, don’t overcook
  • Pour 2 ladles of vodka sauce over cooked penne to coat.
  • Use remaining sauce to top individual servings.

Basic Tomato Sauce


  • 2 28-ounce cans San Marzano whole tomatoes (break up with your hands or a ricer)
  • 1 lb. Italian sweet or hot sausage
  • 1 medium onion, chopped
  • 4-5 cloves garlic, minced
  • 2 Tablespoons EVOO
  • 1 Tablespoon salted butter
  • 1/2 tsp dried oregano
  • fresh basil leaves (cook in sauce plus some for garnish)


  1. Pour 2 tablespoons EVOO in heavy duty 8-quart pot
  2. When the oil is hot, add sausage links and brown both sides
  3. Remove browned sausage links and set aside.
  4. Add onion and cook until lightly browned and translucent
  5. Add garlic and stir well for 1 minute
  6. Add tomatoes, butter, oregano, and a few basil leaves , and the browned sausages.
  7. Stir well and often to prevent burning on the bottom while simmering for at least 1 hour (the longer it cooks the better)
  8. When done, remove the sausage links that can be saved for a different meal or serve with your favorite pasta dish.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.
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