Pork Tenderloin with Seasoned Rub

Easy dinner recipe that you can enhance with Farmers Market offerings.  Our meat vendors have a fine selection of pork tenderloin.  Or, maybe chops or a pork roast.  Save yourself some time and check out the readymade spice mixes from Wild Tree.  Audrey and Mike will be happy to offer their suggestions.  Top it off with balsamic vinegar and a few mushrooms from River Valley.  Did you know River Valley sells mushroom ravioli..what a great side dish to the tenderloin.  Don’t forget to pick up a red wine from Glunz.


  •    1 teaspoon garlic powder
  •    1 teaspoon dried oregano
  •     1 teaspoon ground cumin
  •      1 teaspoon dried thyme
  •      Salt
  •      1 1/4 pounds pork tenderloin
  •      1 tablespoon olive oil
  •      1 teaspoon minced garlic


1.      Preheat the oven to 450 degrees F.

2.   In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.

3.   In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat.

4.  Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.


Recipe courtesy of Ellie Krieger Food Network

Ravioli with Spinach and Bacon

Spoil Mom the way she deserves this year -- starting with a meal she won't soon forget.  River Valley ranch has a wonderful selection of ravioli.  Add the bacon from one of our meat vendors and check for fresh greens from Geneva Lakes.   Look for other flavorful dressings and spices at the Market to top off that special Ravioli.


  • 1       pound  ravioli (fresh or frozen)
  • 6       slices bacon
  • 2       tablespoons       olive oil
  • 2       cloves garlic, sliced
  • 2       bunches fresh spinach, thick stems removed (about 8 cups)
  • kosher salt and black pepper
  • 1  tablespoon  fresh lemon juice


1.  Cook the ravioli according to the package directions. Drain and divide among bowls.

2.  Meanwhile, cook the bacon in a skillet over medium-high heat until crisp, 6 to 8 minutes; transfer to a paper towel–lined plate. Crumble.

3.  Wipe out the skillet and heat the oil over medium heat. Add the garlic and cook, stirring occasionally, until golden, 1 to 2 minutes. Add the spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, tossing, until just wilted, 1 to 2 minutes.

4. Stir the bacon and lemon juice into the spinach. Spoon the mixture over the ravioli.

By Sara Quessenberry , Real Simple May, 2009