Living La Vida Holoka


Pomegranate Rosemary Pork Tenderloin

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This Pomegranate Rosemary Pork Tenderloin is succulent, juicy, and flavorful with pretty red and green garnishes that are perfect for your holiday table!

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Don’t you just love a holiday week?  Even though things are completely different this year and our Thanksgiving table is going to be a lot smaller – like a lot smaller – I can’t wait to officially kick off the holiday season! 

We put up our trees (trees, as in we now have three!) and most of our other Christmas decorations over the weekend. And now I’m ready to settle into the holiday season and try to enjoy every minute of it! 

Who knows what Christmas will bring this year (hopefully plenty of positivity and hope for a happier 2021!).  All I know is I’m planning on baking lots of cookies, making holiday projects, watching a ton of Christmas movies, and cooking Christmassy meals!  While we’re at home, we might as well make the best of this time of year! 


One thing this year has given me is the inspiration to work on small scale holiday meals.  You can still have a variety of your favorite holiday options without cooking for a crowd.  Our Thanksgiving table will still be set with a big turkey, traditional side dishes, and pie for dessert.  But since it looks like we’ll be having Christmas at home this year, I’m already thinking up recipes that could possibly grace our dinner table.

Turkey and ham are holiday dinner showstoppers.  But there’s an underdog when it comes to holiday meals and that’s pork.  Roast pork is juicy, succulent, and oh-so-delicious!  A pork tenderloin is a perfect entrée to serve for a small holiday gathering.  It’s easy to make, versatile, and budget-friendly! 

Pomegranate Rosemary Pork Tenderloin

 
For the holiday season, I’ve decided to dress up a pork tenderloin with seasonal flavors like pomegranate and rosemary.  This flavor combination is not only delicious, but makes a pretty presentation for your holiday dinner table.


First thing’s first, we have to whip up our delicious marinade!  This starts with pomegranate juice.  Then, stir in balsamic vinegar, olive oil, minced garlic, fresh rosemary, and salt and pepper.  


Place the pork tenderloin in a freezer bag or container and pour the marinade over the pork.  Marinate the pork for at least 30 minutes.  The longer the pork tenderloin marinates, the better the flavor will be!


When the pork tenderloin is done marinating, add a little olive oil to a skillet.  Heat over medium and sear the pork tenderloin on all sides until it’s nice and brown.


Place the pork tenderloin on a roasting pan or baking sheet with a wire rack and cook for 30 minutes in a 400 degree oven, or until the pork is cooked through and reaches an internal temperature of 145°F. 


Allow the pork to rest before slicing.  Then, plate the pork tenderloin and garnish with sprigs of fresh rosemary and pomegranate seeds!  

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Pomegranate Rosemary Pork Tenderloin

Pomegranate Rosemary Pork Tenderloin

Ingredients

  • 1 - 1 1/2 lb. pork tenderloin
  • 1/3 cup pomegranate juice
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 tsp. fresh rosemary
  • Salt and pepper, to taste
  • 1 tbsp. olive oil

Instructions

  1. In a small bowl, stir together the pomegranate juice, balsamic vinegar, olive oil, garlic, fresh rosemary, and salt and pepper.
  2. Place the pork tenderloin in a freezer bag or container. Marinate pork for at least 30 minutes.
  3. Add the olive oil to a skillet and heat over medium.
  4. Sear the pork on all sides so it's nice and brown. Remove from heat.
  5. Preheat oven to 350 degrees. Line a baking sheet with foil and place a wire rack on top, or use a roasting pan and spray rack with non-stick cooking spray.
  6. Place the pork onto the rack and cook for 45 minutes to an hour, or until the pork is cooked through and reaches an internal temperature of 145 degrees.
  7. Allow the pork to rest about 5-10 minutes.
  8. Slice pork and garnish with fresh rosemary sprigs and pomegranate seeds.
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This easy holiday meal will feed 2-3 people. If you have a bigger family at your table, opt for a pork loin instead.  It’s a larger, wider cut of pork that can be prepared the same way and cooked for about an hour, or until it’s no longer pink inside.  Slice and serve with roasted potatoes, sautéed green beans, or your favorite holiday side dish!

Did you make this Pomegranate Rosemary Pork Loin recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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Spicy Chorizo Cornbread Stuffing

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Spice up your Thanksgiving feast with this Spicy Chorizo Cornbread Stuffing recipe made with cornbread, crumbled chorizo, celery, onion, and seasonings!

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What’s your favorite Thanksgiving side dish?  I freaking love stuffing!  It could be homemade, in muffin form, or even be good ol’ Stovetop.  That and whole berry cranberry sauce with a scoop of sweet potato casserole and some cornbread pudding could be Thanksgiving dinner and I’d be happy!  I know turkey is the star of Thanksgiving dinner, but I am all about those sides!

I’ve never made stuffing before.  You know, other than Stovetop.   But for the past couple years I’ve been wanting to try making a spicy cornbread stuffing.  I love spicy food and this is an easy way to incorporate it into Thanksgiving dinner.


This ain’t your mama’s homemade stuffing!  This non-traditional cornbread stuffing is made with spicy chorizo, plus some more traditional stuffing ingredients like onions, celery, and fresh thyme.  It’s easy, flavorful, and a delicious twist on traditional stuffing that will spice up your Thanksgiving feast!

Spicy Chorizo Cornbread Stuffing

 

Since nobody’s got time to make cornbread from scratch on Thanksgiving Day, I made things easier for you by using a box of Jiffy cornbread mix.  Make it the night before and keep it uncovered overnight so it dries out a bit.  You want soft, not soggy stuffing and this step will help you get that perfect stuffing texture!


When you’re ready to make your stuffing, start by browning the chorizo in a skillet.  Drain the chorizo and set it aside.  Then, get the pan all wiped out to cook the onion and celery.  Melt a tablespoon of butter in the skillet.  Then, add the onion and celery and cook it until it softens up.  Set it aside and get to work on your cornbread! 


You’re going to cube or crumble up the cornbread in a big bowl.  Then, add a cup of chicken broth and gently stir it so it gets absorbed by the cornbread.  Now, you can mix in the rest of your ingredients.


Stir in an egg, garlic powder, fresh thyme, chorizo, onion, and celery.  Then, spoon it into a small, greased casserole dish.  Bake in the oven until it’s nice and golden brown with crispy bits on top.  Serve it immediately with the rest of your Thanksgiving dinner!

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Spicy Chorizo Cornbread Stuffing

Spicy Chorizo Cornbread Stuffing

Ingredients

  • 1 - 8.5 oz. package Jiffy cornbread mix, baked according to package and made the day before
  • 1/2 package Hatfield ground chorizo
  • 1 tbsp. butter
  • 1/2 cup celery, chopped
  • 1/4 cup red onion, chopped
  • 1 cup chicken broth
  • 1 large egg, beaten
  • 1/2 tsp. garlic powder
  • 1 tsp. fresh thyme, chopped
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 375 degrees. Spray a small casserole dish with non-stick cooking spray and set aside.
  2. Cube or crumble the cornbread into chunks and set aside in a large bowl.
  3. In a skillet, brown the chorizo.  Drain and remove from pan.
  4. Wipe out the skillet.  Then, add the butter and melt.
  5. Add the celery and onion. Cook, stirring frequently, until the onion and celery has softened. Remove from heat.
  6. Add the chicken broth to the crumbled cornbread, making sure the broth has been completely absorbed.
  7. Add the egg, garlic powder, fresh thyme, chorizo, celery, and onion. Stir to combine all of the ingredients and season with salt and pepper.
  8. Spoon the stuffing into the prepared baking dish and bake for 30 minutes, or until the stuffing is golden brown and crispy on top.
  9. Serve immediately.
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This recipe makes a small batch of stuffing that’ll feed about four people.  So if you’re feeding a crowd larger than that, you might want to double it.  The chorizo does have a little kick to it, but it’s balanced out nicely by the sweet cornbread.  If spice is an issue for you, you can always use crumbled sausage in this recipe instead.


Did you make this Spicy Chorizo Cornbread Stuffing recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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15 Howliday Dog Christmas Gifts

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If you have fur family on your holiday list, check out these dog Christmas gifts including toys, treats, and more to make their “howliday” special!

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As I was going through my list of holiday posts to write up and schedule, I realized that I’ve never ever – in the five years we’ve had Hunter – put together a Christmas gift guide for dogs!  We have a pretty long list of gifts to buy each year and, every year, I always buy gifts for the family dogs. In past years, I’ve even made homemade dog treats for all of the dogs in the family!

Hunter has an overflowing basket full of toys in the living room, so I try not to buy any new toys for his birthday and holidays.  But it’s kind of hard when there are so many cute dog toys out there (I love the holiday hedgehog on this list)! 

Since Hunter seems to go through treats pretty fast, I’ll buy him a bag or two of Christmas themed treats instead.  If he needs a new essential item, I’ll include that in his gift, too.  There are no complaints from him and it’s so much fun to watch him get excited over his gifts on Christmas morning! 

15 Howliday Dog Christmas Gifts

 
If you’re shopping for the dogs in your family this holiday season, check out these adorable Christmas gifts including holiday themed toys, treats, clothes, and more!  

  1. Holiday Hedgehog Plush Squeaky Dog Toy
  2. Starbarks Peppermint Mocha Squeaky Dog Toy
  3. Christmas Sugar Cookie Plush Toy
  4. Santa Plush Tug Toy
  5. Christmas Gingerbread Man Chew
  6. Holiday Hot Cocoa Plush Dog Toy
  7. Santa Paws Classic Gourmet Dog Cookies
  8. Candy Cane Rope Chew Toy
  9. Santa’s Helper Holiday Dog Treats
  10. Holiday Squeakie Buddies
  11. Plaid Reindeer Ear Dog Collar
  12. Dog Ugly Christmas Reindeer Sweater
  13. Plaid Christmas Bandanas
  14. Christmas Ceramic Pet Bowl
  15. Muttstletoe All Natural Holiday Dog Treats

Do you buy Christmas gifts for the dogs in your family?

 

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Tortellini Pasta Salad with Shaved Brussels Sprouts and Pomegranate

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This Tortellini Pasta Salad with Shaved Brussels Sprouts and Pomegranate is a delicious side dish full of flavor and holiday color!

This post may contain affiliate links.  Making a purchase through one of these links helps support this blog.


My Italian pasta salad has been a staple at every family gathering and every holiday for years.  But since I’ve made it so many times, I am beyond sick of it!  In fact, I make it because my family loves it, but I don’t even eat it!  Thankfully there are so many variations of pasta salad that can be made. 

Since it’s just going to be my husband and me this Thanksgiving, I figured I’d try out a new pasta salad recipe.  Tortellini is up there as one of my favorite kinds of pasta.  I mean, you can’t go wrong with little bites of pasta filled with cheese!  It works really well in a pasta salad since it adds an extra boost of cheesy flavor!

Tortellini Pasta Salad with Shaved Brussels Sprouts and Pomegranate

 
This tortellini pasta salad is an easy side dish full of flavor and holiday color!  This recipe makes a small batch that will feed about four.  So if you have a few more mouths to feed at your holiday table, you might want to double this recipe.  After all, you can never go wrong with a little extra pasta salad! 


The first thing you want to do is cook your pasta! Bring a pot of salted water to a boil and carefully add the tortellini. Tortellini only needs a few minutes to cook and you’ll notice that it floats to the top of the pot when cooked. Once all the pasta is cooked, drain, rinse it with cold water, and set aside.


Next, start cooking the pancetta. Pancetta is basically bacon that hasn’t been smoked.  To me, it’s a little bit saltier than regular bacon, so you don’t need to add a lot of salt to flavor this salad.  Cook the pancetta, just as you would bacon, until it gets nice and crispy.  After cooking it for about 10 minutes, I removed it from the pan and let it drain on a paper towel. 


Now, you can start mixing things up.  I added the shredded Brussels sprouts, onion, walnuts, pomegranate, and pancetta to a large mixing bowl and stirred to combine it.  You can start to see that holiday color come together!


Next, stir in your pasta. I stirred the tortellini in last because I wanted to make sure the rest of the ingredients were combined first.  I didn’t really want to stir the tortellini too much just in case all of that stirring action caused the pasta to pop open!


The final touch is a simple lemon and garlic salad dressing.  In my blender, I added lemon juice, chopped garlic, olive oil, a splash of vinegar, and salt and pepper.  I gave it a quick blend, then poured it onto the salad and stirred. 


Now, you can plate the pasta salad and add some shaved Parmesan on top. I just took a piece of Parmesan cheese wedge and used my vegetable peeler to make shaved Parmesan that I broke into pieces. 

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Tortellini Pasta Salad with Shaved Brussels Sprouts and Pomegranate

Tortellini Pasta Salad with Shaved Brussels Sprouts and Pomegranate

Ingredients

    For the dressing:
  • 1 clove garlic, chopped
  • 1 lemon, juiced
  • 1/4 cup olive oil
  • 1 tbsp. red wine vinegar
  • Salt and pepper, to taste
    • For the pasta salad:
  • 3 1/2 cups frozen cheese tortellini
  • 4 oz. diced pancetta
  • 2 generous cups shaved Brussels sprouts
  • 1/3 cup red onion, chopped
  • 1/4 cup chopped walnuts
  • 1/4 cup pomegranate seeds
  • Salt and pepper, to taste
  • Shaved Parmesan

Instructions

    For the dressing:
  1. Add the garlic, lemon juice, olive oil, vinegar, and salt and pepper to a blender.
  2. Blend until the ingredients are fully incorporated and set aside.
    3. For the pasta salad:
  3. Bring a pot of salted water to a boil. Carefully add the tortellini to the water and cook for about 3-5 minutes, or until they float to the top of the water. Drain, rinse with cold water, and set aside.
  4. Heat a small pan over medium heat. Add the pancetta and cook for about 10 minutes, stirring frequently, until the pancetta is crispy. Remove from pan and drain on a paper towel.
  5. In a large mixing bowl, add the shaved Brussels sprouts, onion, walnuts, pomegranate, and pancetta. Stir to combine.
  6. Stir in the tortellini and season with salt and pepper.
  7. Pour in the dressing and stir to coat the salad.
  8. Plate the pasta salad and serve with shaved Parmesan on top.
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We had this with our dinner the other night and I wasn’t quite sure what my husband was going to think about it.  But he really enjoyed it!  So much that he asked for a “big bowl” of it with his lunch the next day! 

If you’re planning on making this pasta salad ahead of time, I suggest reserving some of the dressing or doubling the dressing recipe.  The longer the pasta salad sits, the more it’s going to soak up the dressing.  So keep some dressing on the side to add to it just before serving. 


Did you make this Tortellini Pasta Salad with Shaved Brussels Sprouts and Pomegranate recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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