Chipotle Twice-Baked Sweet Potato with Bacon and Avocado (Paleo!)

Hey y’all. Still cold. However, apparently there’s a snowstorm on the horizon…. Which I LOVE. I am ready for  snow, 100%.

As I sit back and think about how  close December is, and how close to an end 2018 is, I think about how much happened in 2018, and how much still has yet to happen as a result of what’s since passed this year. 2018 was a prime example of looking at things through a lens lined with emotional and spiritual maturity, peace and loving energy. What’s that really mean, outside of all the foo-foo stuff? Really, just this – as we begin to evolve more quickly, which is happening more and more each year, it’s easier for us to stay aware of what’s changing and going on around us, and how we can react to best suit our needs and heal.

Again, what does this really mean? Here’s a few examples:

  • Not believing every first thought we have – some are rooted in human emotion and fear, and don’t suit our best interest. Taking a step back and realizing that our thoughts have a greater influence on what goes on around us can make a WORLD of difference in keeping with the positive instead of sticking without knee jerk reaction. Be patient with your thoughts, and allow yourself to process before coming to conclusions.
  • Not sourcing our own value from someone else’s perspective – on the flipside, while your thoughts do control your life around you, they cannot directly manipulate people around you. Focus on only your reactions, and understand that if you’re too worried about someone else’s thoughts, you lose sight and strength over your own.
  • Focusing your sights on not having enough, and whatever lackthereof is ailing you – this sounds counterintuitive if you gloss over it, but this one is the most important. I’m a FIRM believer in the law of attraction, for many  reasons. If you go around thinking about everything you don’t have, it will never be any further from you. You say… but, Sarah, how do I live my life like I have all the stuff I need, if I don’t already have it? Well, you choose your words carefully. You wake up in the morning, count your blessings (no matter how few there are), and thank the universe for the opportunity to gain everything you’re destined to. Once you’ve done this enough times, two things happen. First, you truly see how valuable what it is you do already have, and then simultaneously open your doorway for more.

Everyone is guilty of these thoughts at some point, because we are human. In order to truly evolve and heal, we need to catch ourselves and recondition our knee-jerk reactions into things much more suited for growth, and self love. We also need to stop thinking of self-love as a foo-foo, dirty of silly term, and start defining what that means to us, little by little.

Side note, I was pretty excited to see that my store introduced plum for the holidays – what a great color to finish off the year with. Plum, or violet, or any rich shade of purple, is an extremely powerful color – often associated with royalty (the Advent candles are also purple….) 🙂 I came across a healing technique recently, having to do with envisioning a violet flame – both the color, and visualization, are extremely powerful in that they present a quick spiritual “recharge” that we can do for ourselves.

The  color violet is special in that it holds the highest frequency within the spectrum of colors – this is a scientific fact. By identifying the highest color vibration we know of, we provide a segue to the next level of vibrational light. What’s the brightest thing you can think of, that you’ve seen on earth? Fire.

If I haven’t lost you yet, by envisioning a violet colored flame, we are calling our thoughts to move to the highest level of light our minds can think of. Light such as this has the ability to heal our physical bodies (think of laser therapy), alter our perception of what’s around us (think of illuminating a dark room), and provide warmth and comfort, helping heal our emotional bodies. A quick visualization can put you on the path of healing with a few steps.

In a quiet room, visualize yourself seated and surrounded by violet light. While you’re visualizing it, imagine it flickering as if it were a candlelit  flame – anything to create a realistic image.

  • As you picture yourself immersed completely within the violet light, say this to yourself several times:
  • “I am within the violet light, because the violet light is within me.”
  • Express your gratitude for the opportunity to connect with the Violet Light – this actually is a representation of connecting with your higher self.

If you’ve never visualized something like this, I may have definitely lost you. Trust me when I say that at the very least,  you will feel more calm, and definitely more empowered. Repeat this as necessary throughout the rest of the year.

—–

I bet you might be hungry after reading all of this. I know I am. Since it’s still COLD as a witch’s…. broomstick, please enjoy this tasty healthy version of a twice baked potato. Gluten-free, dairy free, paleo, keto-compliant, this thing is the bees knees. You won’t be sorry 🙂

Chipotle Twice-Baked Sweet Potato with Bacon and Avocado (Paleo!)

Prep time: 30 min

Cook time: 90 min

Serves 5-6

Ingredients

  • 3 sweet potatoes, more round/fat in shape
  • 1 lb of thick cut bacon
  • 1 heaping tsp of ground chipotle powder
  • 1 medium yellow onion, diced
  • 1 clove of garlic, finely minced
  • 2-3 ripe avocados
  • Cilantro, for garnish
  • Salt and pepper, to taste

Directions

  1. Preheat your oven to 400 degrees. Prick your sweet potatoes with a fork, and coat with your preferred fat/oil (I like avocado oil). Bake for 50-60 minutes, until tender. Once cooked, remove from heat and allow to cool before slicing neatly in half. Further let cool once cut and halved. Turn oven down to 350. If using to cook bacon on a cookie sheet, bake until slightly browned. Leave oven at operating temperature. (skillet cooking bacon is fine too – just cook and set aside). Chop into small pieces, and set aside.
  2. In a skillet over medium heat, add 1 tsp of your preferred oil and saute onion until translucent, about 2-3 minutes. Then add your garlic, continuing to saute until starting to brown. Remove from heat and set aside.
  3. In a large mixing bowl, gently scoop the contents of each sweet potato half, leaving behind a thin layer if necessary to keep the skin in tact. Mash the sweet potato, adding the garlic, onion and chipotle. Next, add your bacon. You likely won’t want to taste test for more salt until after your bacon is added, since bacon does tend to add a lot of salty flavor. Add more chipotle, if desired.
  4. Scoop contents back into the sweet potato skins, dividing equally. Place on a baking sheet and bake for 20-25 minutes, until potato starts to form a golden crust.
  5. Meanwhile, as the potatoes are cooking, mash your avocado in a small bowl. Season with salt and pepper, and a pinch of chipotle if desired. If you’re feeling really ambitious, you can make this as you would any other guacamole (link to my recipe!), depending on what ingredients you have on hand.
  6. When potatoes are finished cooking, remove from heat and serve with a scoop of avocado on top. Garnish with cilantro.

Enjoy!

-S

Chicken Green Chili Verde (Paleo!)

Hello world!

Gosh, I’ve been missing a long time. So sorry. I’ve been cooking, eating a ton, desperately trying to eat less and exercise… *sigh* life is hard. Also, it wouldn’t be a post in true-Sarah-fashion if I didn’t whine about how it was really cold out, now. I feel a bit shorted because I didn’t get to have any temperate weather after the heat, but here we are.

WHAT is going on? What’s everyone been cooking? Thanksgiving came and went, and alongside our 3 turkeys, 15 lbs of mashed potatoes and 3 types of stuffings (I wish I could say I ate at a soup kitchen with those quantities or something but anyone who knows my mom knows she loves to feed the entire state of Pennsylvania), macaroni and cheese… was a house full of people. Holidays are great, but I really like normal time better. I’m actually looking at my calendar for the next few weeks, and I’m getting my master-level Reiki certification this Saturday (woohoo! More to come), cooking dinner at the Ronald McDonald house next Monday, a Holiday lunch I planned for my office next Tuesday, then an End Of Year party for my company’s Women’s Network  that night, then my division’s end of year gathering the following Tuesday, then my organization’s end of year gathering that Wednesday, and then my site’s end of year gathering that Thursday, followed by a shopping trip at the beach outlets that Friday…. Then, 2 days of work and a very lengthy Christmas vacation. I plan to cook lots. Mau

The issue I run into is that – I’m cooking constantly, and end up with TONS of things to share with you all. I just don’t take pictures of it often times, and that’s the worst. I love to share recipes with you all, I just never get good shots. I want to make sure you all know how appetizing it is without some mediocre kitchen light and shadows. Sigh.

As the weather gets colder, I want to make sure you have this handy recipe. If you’re a fan of soups, chili, or a combination of the two, this is your jam. A nice Chicken Green Chili Verde will keep you warm without a doubt! This particular recipe is great, because it’s paleo, low carb, but full of flavor. I have to say – this is definitely not for the faint of heart (or digestive system) – it has a bit of a kick to it, and ya may forget you ate it for dinner, only to be reminded the next time you…. Well, let’s stop there. It’s a  tad spicy.  Spaahh-cy. Sorry, did you still want eat this!?

I might eat this green soup while watching The Grinch. Anything green is in.

Chicken Green Chili Verde (Paleo!)

Serves 4-6

Prep time: 15 min

Cook time: 60 min

Ingredients

  • 2 15oz cans diced tomatillos, I used low sodium
  • 2 cups chicken broth
  • 1 large yellow onion, finely chopped
  • 4-5 garlic cloves, minced or pressed
  • 1 tbsp cumin
  • about 1/2 tsp sea salt if using regular sodium chicken broth, plus more to taste at the end if needed
  • 1 lb ground chicken
  • 3 poblano peppers, roughly chopped, seeds and stems removed
  • 2 anaheim or cubanelle peppers, roughly chopped, seeds and stems removed
  • 2 serrano or jalapeño peppers, finely chopped, seeds and stems removed (set aside a few to add for some added heat, if you want)
  • 1/2 cup loosely packed fresh cilantro leaves, plus more for garnish

Directions

  1. In a large stockpot, add your onion and ~ tbsp. of your preferred oil (I like avocado oil). Saute over medium heat until fragrant, about 2-3 minutes, stirring to prevent burning. Next, add your ground chicken, breaking apart with your spatula or spoon. Continue to saute and stir to cook evenly. After about 4-5 minutes when most of the chicken is cooked through, add your garlic and cumin, continuing to stir until onion starts to brown.
  2. Next, add your cut peppers and stir, allowing to soften, for another 3-4 minutes.
  3. Once your peppers, onions and meat have started to brown, add your cans of diced tomatillos and cilantro, mixing thoroughly. Add chicken broth and continue to mix.
  4. Bring mixture to a simmer, and allow to cook for 25-30 minutes. If using a crockpot, you can place on high for 4 hours, or low for 8 hours.
  5. Once cooked, add any needed salt to taste. Serve in bowls, and garnish with more cilantro  or almond milk sour cream, or greek yogurt (if not strict paleo).

Enjoy!

-S

Soft-Baked Ginger Molasses cookies (PALEO!)

It’s fall, definitely. I’ve rummaged through all my closets of clothes to find my favorite jackets and sweaters, and you bet your bottom I’m making sure my outfits are layered to the maximum. Gotta have my scarf… maybe a wrap… perhaps a poncho…. A vest? Definitely a cardigan somewhere in the mix…. A long cardigan… or maybe a short one… or possibly a really long cardigan…. The more choices I think about, the more I’m thinking maybe I have too many sweaters. Just kidding, it’s a fashion sin to say that.

So, I’ve been MIA – I’m not sure why, but I haven’t had the itch to make as much stuff. Plus, some of the really good stuff I’ve made… I didn’t get good pictures of it. Fall-themed dishes, obviously…. I didn’t even tell you guys I made a CHEESE PUMPKIN to bring to work! If you follow me on Instagram (shameless plug: follow me at @thedivinekitchen), you may have seen it. Definitely one of my guilty pleasure recipes, as it isn’t very high on the whole healthy-eating list. It’s an indulgence though, well worth it.

This past weekend, I decided I wanted cookies. Not just any cookie, but an autumn, holiday-inspired cookie. Who remembers the ginger snaps in the orange box? I did. With that…. it was settled. I needed ginger cookies.

Funny thing about those cookies was that you had to make sure you didn’t break your teeth out  when you ate them. They were like eating rocks… spicy, fall-scented rocks. It was sort of like an I-love-pain type of thing, snapping bricks in your mouth. I was always hesitant to eat them, especially after knocking my teeth out as a child (separate occasion, don’t worry). Wow, this post sure is a wild ride at this point. Anyway, I figured that with the amount of dollars that went into reconstructing my dental dilemma, I should probably stick to soft baked cookies. I knew of some recipes with tons of sugar and butter and regular flour, but I just wasn’t feeling it. For lack of humility, I really hit it off on the first try here. I can’t  don’t bake, and whatever I do bake, is usually burnt. Not THESE!

Ugh, guys, they’re the cutest little cookie, and I definitely ate about 12 of them. I hope you all enjoy them as much as I did.

Soft-Baked Ginger Molasses cookies (PALEO!)

Prep time: 15 min

Cook time: ~10 min

Makes 20-24 cookies

Ingredients

  • 1/2 cup melted coconut oil, cooled
  • 2 eggs (let them sit out for a little while to remove the chill)
  • 1/2 cup coconut sugar
  • 1/4 cup molasses
  • 1 tbsp vanilla extract
  • 2 cups almond flour
  • 1/3 cup coconut flour
  • 1 heaping tsp allspice
  • 1 1/2 tsp ground ginger
  • 1 heaping tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp ground sea salt
  • Organic  cane sugar for rolling (trust me, you want this)

Directions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, add your coconut oil, molasses, coconut sugar, eggs and vanilla extract. Your coconut oil should be liquid, but cooled – you don’t want the eggs to scramble by hot coconut oil!
  3. Next, add in your dry ingredients – almond flour, coconut flour, baking soda, spices and salt; mix together thoroughly to make a dough. To allow the flours to absorb, let sit for 5-6 minutes.
  4. Pour about a 1/2 cup of cane sugar in a shallow bowl. Use a cookie scoop to scoop up the dough so that they’re uniform (unless you’re just that good at eyeballing…), and then use your hands to roll it into a ball. Roll dough in organic cane sugar then place about 2-3 inches apart on your cookie sheet.
  5. Gently flatten the dough with a flat wide-bottomed glass until the cookies are about ~1 cm thick.
  6. Bake for 8-9  minutes. Allow to cool for about 5-10 minutes before removing from the cookie sheet….if they appear wet on the inside still, they will dry out and be okay!

Enjoy!

-S

Garlic Paprika Thyme Sweet Potato Fries (Paleo, Vegan!)

Boy, do I love me some carbs. It’s sort of a problem.

My jeans have gotten tighter, but such is life when Dogfish Head Punkin Ale AND French fries are involved. Even if this means I have to go out and actually get both of them. Yum? Yes. Since I typically start off complaining about the weather, I’d like to point out that it’s been feeling particularly Fall-ish recently… with the exception of the monsoon and grey skies today, I enjoy that the leaves have been falling. I even went out to the barn yesterday! I didn’t ride, it was raining, but it was nice, crisp and cool. Two thumbs up.

I’m also back into the swing of things with cooking on Sundays… I hope to make a few things that I can pass along on the blog, but I do get a bit… lax…. When it comes to healthy eating as the weather gets cooler. I’ve been exceptionally lucky to not have to worry a WHOLE lot about gaining weight with as much as I do, but as I said… my jeans, they is tight. I will be doing some cardio today, with the intention of eating Guinness Beef stew soon, and some Shepherd’s Pie, and… other potato-ey goodness without sacrificing my waistline.

The good news is, not all carbs are created equal. There are complex carbs, and carbs are fuel! Unless you’re into the Ketogenic diet (which I do enjoy a lower carb recipe every now and again), use your carbs to your advantage, and dress em up with some garlic and zest. Like these, below.

Garlic Paprika Thyme Sweet Potato Fries (Paleo, Vegan!)

Prep time: 15 min

Cook time: 35-40 min

Ingredients

  • Two large sweet potatoes, peeled and cut into thin, fry-shaped strips (sized to your preference, some people like wedges)
  • 2 cloves of garlic, minced or pressed
  • ½ tbsp smoked paprika
  • ½ tbsp. fresh thyme, chopped
  • 2 tbsp olive oil
  • Salt and pepper, to taste

Directions

  1. Preheat oven to 350 degrees F. Mix together your garlic, paprika, thyme, salt and pepper in a small bowl with your olive oil.
  2. To evenly coat, I like to put my fries into a bag, pour my oil mixture in, and shake… you can also coat sweet potato fries with a brush, or your hands if you enjoy a mess… heh.
  3. On a greased cookie sheet, place your fries in a single layer, evenly spaced, so they cook thoroughly. If you prefer super crispy fries, feel free to turn over with tongs once browned on one side. Once they start to crisp/firm up and brown, remove from heat and allow to cool a few minutes before serving. As they dry, they will  continue to crisp.

Enjoy!

-S

Jalapeño Popper Deviled Eggs (Paleo!)

So, I’m starting to think that Fall is never actually happening… it’s sweltering hot, we’ve got hurricanes around every corner, there’s bugs…. There’s a lot of issues with this and it’s just not working out. You know what’s fun though? The Flyers playing, whatever other football game is on, baseball…. While I really only care about the Flyers, you know what I love about sports parties? FOOD.

I’ve had to behave myself a really eat well these last few weeks, because once a game comes on…. Well, willpower goes out the window I can’t help but eat everything in sight. What I really am trying to say is that I haven’t behaved myself at all, and I’ve been eating like a dump truck. Better get crackin’ on the treadmill.

I don’t know about you guys, but while I love the coziness of sit-down Sunday dinners each week, I also love making snacks for game time so there’s more variety, and more choices to eat. A friend at work has brought me jalapeńo peppers, and I knew just what I wanted to make.

Deviled eggs!

The cool thing about them is a.) once you hard boil them, they’re pretty hard to screw up. Not to say I haven’t had a nasty deviled egg in my life, but if you mess them up, you can add different flavors little by little to fix them back up. A great way to jazz them up is to add bacon… because bacon is the best. With that, I had an idea… why not add jalapeńo?

I bring you… jalapeńo popper deviled eggs. I promise you, they’re worth a try.

Jalapeño Popper Deviled Eggs (Paleo!)

Prep time: 20 min

Cook time: 12 min

Ingredients

  • 12 eggs
  • 1/3 cup mayonnaise, plus more if needed
  • 1 tbsp apple cider vinegar
  • 1 tbsp yellow mustard
  • salt and pepper, to taste
  • 1/2 tsp paprika, plus more for garnish
  • 1 large jalapeńo(stems and seeds removed), minced
  • 1 heaping tbsp of chives, chopped
  • 3-4 pieces of cooked bacon, chopped

Directions

  1. In a large pot, place your eggs in room  temperature water that covers the eggs completely. Add a pinch of table salt, and a dash of vinegar. (rumor has it this makes the eggs easier to peel).
  2. Bring to a boil, and let boil for 90 seconds. Turn the heat off, and cover. Let sit for 12 minutes.
  3. Once 12 minutes has passed, place your eggs in a bowl of ice water to prevent overcooking. This also cuts down on cool-down time needed before you start to peel. Once the eggs are cooled, gently peel the shells off and discard.
  4. Cut eggs lengthwise in half. Remove yolks and place into medium-sized bowl. Set your white halves on a plate, face up,  to use later.
  5. Mash your yolks with fork. Add mayonnaise, mustard, vinegar and black pepper, mix well. Next, add your bacon, jalapeńo and chives. Add any additional salt to taste, continuing to gently mix.
  6. scoop the mix into a ziploc bag with the tip cut (big enough for bacon pieces to pass) or a spoon, fill each egg white half with the mixture to desired amount — be generous. Refrigerate, covered, to allow flavors to blend. Sprinkle with paprika just before serving, if desired.

Enjoy!

-S

Roasted Red Pepper and White Bean Dip (Gluten Free, Vegan!)

Just a quick update for you all! Tomorrow is my birthday, and I’ve been SUPER busy. I haven’t forgotten about you!

I wanted to give you guys a good recipe for any upcoming parties you have, especially for fall J I love to make my own potato and sweet potato chips, which go really well with this recipe (air fryers for the win, I love Amazon… find mine here). This dip is super quick, super easy, and the last time I made it, it was gone within 30 min. Note…. Double the recipe next time, heh.

Enjoy!

Roasted Red Pepper and White Bean Dip (Gluten-free, Vegan!)

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Prep time: 10 min

Cook time: n/a

Ingredients

  • 1 15 oz can of cannellini (white kidney) beans, drained and rinsed
  • 1 handful of fresh flat leaf parsley
  • 1 large clove of garlic
  • ¾ cup of roasted red peppers (jarred, in olive oil, is what I used)
  • juice from ½ of a large lemon, plus more to taste
  • salt, to taste (I used ~1 tsp)
  • pepper, to taste
  • ½ tsp smoked paprika
  • ½ tsp chili powder
  • ~1/2 tsp crushed red pepper
  • 1 tbsp olive oil
  • optional: handful of crumbled feta (FYI – feta is not vegan… it’s cheese…)

Directions

  1. Combine all ingredients except the feta cheese in a food processor and blend until smooth – about 30-45 seconds. Adjust flavors to preference – you may like additional salt, or lemon.
  2. If using feta, upon serving, stir gently into the dip. I also like to sprinkle some on top for presentation, but note! Again, feta is not vegan.

Enjoy!

-S

Pomegranate Dijon Glazed Pork Tenderloin (Paleo!)

The weather is starting to cool down 🙂 🙂 Which means… I get to wear all my sweaters that I love so much! Sigh. I just get so excited.

I can’t remember if I ever mentioned my favorite show that a friend turned me onto… it’s called Humans. It’s a UK-broadcasted show available on  Amazon Prime… and I binge watched the first two seasons in about 2 weeks. (Binge watching TV for me is watching more than 20-30 minutes at a time… I really hate watching TV). It’s so good. Without spoiling the premise of the show, it’s a little Will Smith in I, Robot meets Modern Family… with less of the dumb humor. Definitely worth the watch.

To be honest… I don’t have much material to work with here. Nothing new  going on, just wanted to tell you guys I love Autumn, and that new show I found. Here’s some pork tenderloin, because I think we need to show the other white meat some love. Happy almost-Fall!

Pomegranate Dijon Glazed Pork Tenderloin (Paleo!)

Prep time: 30 min

Cook time: 20 min

Ingredients

  • 1 (1 to 1.5 lb) pork tenderloin
  • ½ cup pomegranate juice
  • ¼ cup fresh squeezed orange juice
  • ¼ cup Grey Poupon Dijon mustard (I am very particular about my djion…)
  • 1 tbsp honey
  • 2 cloves of garlic, minced
  • 1 tbsp apple cider vinegar
  • 1-2 tbsp olive oil
  • ½ cup of chicken broth
  • A pinch of chili pepper
  • Salt and pepper, to taste
  • 1 heaping tsp of tapioca flour
  • Optional: pomegranate seeds, for garnish

Directions

  1. In a large bowl, whisk together your pomegranate juice, orange juice, Dijon, honey, garlic, apple cider vinegar, and chicken broth. Season with salt, pepper and chili powder to taste. Adjust flavors to preference, if needed.
  2. Next, trim any “silver” skin or unwanted fat from your pork. Place in a bag or bowl, and marinate for at least 2-4 hours in the fridge, or as long as overnight. When ready to cook, select the Sauté button to heat the Instant Pot. When “Hot” is displayed, add a tbsp of olive oil.
  3. Add the pork and sear on all sides, approximately 4 minutes per side. Once completely seared, press Cancel and remove pork from the Instant Pot. Set aside on a plate.
  4. Next, place the Instant Pot trivet into the pot, followed by your pork tenderloin. If it doesn’t fit lengthwise, you can cut it in half. Pour the marinade over the  pork, ensuring it’s thoroughly coated. It’s okay if it isn’t submerged.
  5. Place lid on Instant Pot and turn the valve so it’s sealed. Select the Manual setting, high pressure (this is the default setting), and set timer to 7 minutes for fresh pork (10 minutes for semi-frozen, or 13 minutes for frozen).
  6. Once the timer is done, turn the Instant Pot off and let pressure release naturally for 8-10 minutes. Open the lid and remove the trivet with the pork on it and let rest for 5-10 minutes while you make the glaze.

For the Glaze

  1. In a large skillet, add your remaining liquid from the instant pot, reserving about ¼ cup. Turn heat to medium. Using your reserved ¼ cup of broth, whisk your tapioca flour in until thoroughly mixed.
  2. Add your reserved tapioca flour/ broth mix into the pan, continuing to whisk. Be sure to turn the heat down if it thickens/bubbles too quickly, as you don’t want it to  burn. The mixture should slightly thicken after simmering for 2-3 minutes, or a bit longer with lower heat. If desired, add any salt and pepper,  to taste. At this point – I think I added a splash more pomegranate juice for some color. Once at desired thickness, remove from heat and set aside.
  3. Slice your tenderloin and serve with glaze as preferred. Garnish with pomegranate seeds and herbs if desired!

**Note: if you don’t have an Instant Pot, you can make this in the oven. Preheat your oven to 400 degrees F, as well as heating a skillet over medium heat with a dash of olive oil. Sear Pork tenderloin in the skillet on all sides, 2-3 min per side – place in a baking dish once browned. Pour glaze over, and bake in the oven for 18-20 minutes, or until internal temperature reaches 145-150 degrees F. Set tenderloin on a dish to rest, and then follow the glaze recipe and serve as preferred.

Enjoy!

-S