Ukraine | Buzhenina

(Herb-Roasted Pork Tenderloin)

CLICK HERE FOR THE RECIPE I USED

Not a great photo! Getting used to a new phone camera! The pork was much juicier than it looks in this photo!

I really wanted to make chicken Kiev for this one because it is delicious but, one of my rules with this project, is the meal must be something I have not eaten before and I have eaten chicken Kiev before. And I’d do it again. Because it really is delicious.

I found a few recipes that sounded interesting but, with beef prices at an all-time-high (and they just keep climbing), I am looking into pork or chicken options these days. I’m not opposed to meat-free meals but they must be traditional, and something the average citizen has probably eaten.

Anyway, pork tenderloin was cheap and I already had the remaining ingredients so Buzhenina won out over everything else.

Prep for this meal as easy! Rub the tenderloin with seasoning, garlic, and oil and let it sit in the fridge for a few hours. Sear the outside of the tenderloin and then wrap it in foil and cook it in the oven for about an hour.

How was it?

Really good! If you like roasted pork in any form, you’d like this. It’s flavorful and juicy and just all around good. I served it with mashed potatoes, gravy, and green beans and it was a perfect meal for a cold and rainy day.

My husband actually tried it and ended up having two servings! He very very rarely tries anything from my International Meals project because they either use chicken, which he doesn’t like, or he thinks they’re “too weird” for him.  Beef and potatoes are tasty, and my husband would love to eat them for dinner every single day for the rest of his life but I can't, I need variety!

Would I make it again?

Yes! It’s not complicated, just takes a little time, and it can be added to the meal rotation of things my husband and I will both eat.  Yay!