Lemon & Herb Roasted Chicken

For a while, the idea of a whole roasted chicken was intimidating. That is, until we actually tried it and realized it was quite simple.
It’s essentially: Season chicken, put in a pan (vegetables optional), and bake at a high temperature for abou…

Lemon & Herb Roasted Chicken

For a while, the idea of a whole roasted chicken was intimidating. That is, until we actually tried it and realized it was quite simple.

It’s essentially: Season chicken, put in a pan (vegetables optional), and bake at a high temperature for about 1 hour.

Yeah, that’s it. Literally anyone can do it — cooking experience or not. Let us show you how it’s done!

This recipe is simple, requiring just 1 pan and 6 ingredients to make.

Lemon & Herb Roasted Chicken from Minimalist Baker →

Herb Roasted Pork Tenderloin

If you haven’t quite honed your kitchen skills, but still need a recipe to impress, this Herb Roasted Pork Tenderloin is for you. It’s ridiculously simple and pretty much fool proof. Just mix up some garlic, herbs, and oil, smear it on the pork, and throw it in the oven. THE END. It’s really that […]

The post Herb Roasted Pork Tenderloin appeared first on Budget Bytes.

If you haven’t quite honed your kitchen skills, but still need a recipe to impress, this Herb Roasted Pork Tenderloin is for you. It’s ridiculously simple and pretty much fool proof. Just mix up some garlic, herbs, and oil, smear it on the pork, and throw it in the oven. THE END. It’s really that easy.

Originally posted 2-21-12, updated 10-27-19.

Easy Herb Roasted Pork Tenderloin

Front view of sliced Herb Roasted Pork Tenderloin on a cutting board

What Herbs Go Best with Pork?

Pork is a very mild meat, like chicken, so it goes well with a wide variety of herbs and spices. The blend I used in this recipe is a classic mix of basil, thyme, and rosemary that can be used as an all-purpose meat seasoning (chicken, beef, anything). I added a little garlic to give the mix “body” and a little black pepper to make it pop. If you want to kick it up another notch, you can even add a little bit of crushed red pepper.

Salt is also a very important component of the seasoning for this pork. Without the proper amount of salt, you will not be able to taste the full flavor of the herbs. So don’t skip the salt! 

How Do I Know the Herb Roasted Pork Tenderloin is Done?

Cooking meat can be tricky. Every cut is a slightly different size and requires a slightly different amount of cooking time. Using an instant read meat thermometer is the best way to take the guesswork out of cooking meat, and it’s one of the first tools you should purchase for your kitchen. I currently use this digital thermometer, which is very affordable.

To test the pork tenderloin for doneness, insert your digital thermometer in the thickest part of the tenderloin. The temperature should read at least 145ºF, although I prefer my tenderloin cooked to about 155ºF (don’t judge). You can read more about safe cooking temperatures for pork here.

What Cut of Pork is Best for This Recipe?

I originally made this recipe with a smaller piece of a pork loin, but have revised it to use pork tenderloin. Although they have similar names, they’re actually two different muscles and are quite different. Pork loins are quite large and a bit more tough than the small, delicate tenderloin muscle. I definitely prefer the pork tenderloin for this recipe. If you do happen to use a pork loin, be aware that if it is larger than 1.5 lbs., which most are, it will require a longer cook time (and probably more herb rub).

Pork tenderloins are often sold in packs of two. You can either double this recipe (just make sure the two cuts of meat are not overcrowded in the dish), or freeze one tenderloin for the next time you’d like this for dinner!

 

Herb Roasted Pork Tenderloin

Herb Roasted Pork Tenderloin is flavorful, simple, and elegant main dish that works just as well for a weeknight dinner as it is for special dinner guests.

  • 2 cloves garlic ($0.16)
  • 1 tsp dried basil ($0.10)
  • 1 tsp dried thyme ($0.10)
  • 1 tsp dried rosemary ($0.10)
  • freshly cracked black pepper ($0.05)
  • 1/2 tsp salt ($0.02)
  • 2 Tbsp olive oil ($0.32)
  • 1.33 lbs. pork tenderloin ($4.68)
  1. Preheat the oven to 400ºF. Mince the garlic. Add the dried basil, thyme, and rosemary to a small dish. Use your hands to crush the dried rosemary slightly. Add the garlic, olive oil, salt, and some freshly cracked black pepper to the bowl and stir to combine.

  2. Place the pork tenderloin on a baking sheet or baking dish. Rub the oil and herb mix over the entire surface of the pork, including the underside.

  3. Place the baking dish in the preheated oven and roast the pork for about 35 minutes, or until the internal temperature reads at least 145ºF. Allow the pork to rest at room temperature for 10 minutes before slicing and serving.

Scroll down for the step by step photos!

Herb Roasted Pork Tenderloin Slices on a plate with balsamic roasted vegetables

I garnished with a little fresh parsley and served with my Balsamic Roasted Vegetables.

Herb Roasted Pork Tenderloin and Balsamic Roasted Vegetables in meal prep containers

I used my Herb Roasted Pork Loin and Balsamic Roasted Vegetables as meal prep this week! They both reheat great!

How to Make Herb Roasted Pork Tenderloin – Step By Step Photos

Garlic Herb Oil mixture in a small bowl

Preheat the oven to 400ºF. Mince two cloves of garlic. Add 1 tsp dried basil, 1 tsp dried thyme, and 1 tsp dried rosemary to a small bowl. Use your hands to kind of crush the herbs. Add the minced garlic, 2 Tbsp olive oil, 1/2 tsp salt, and some freshly cracked black pepper to the bowl with the herbs and stir to combine.

Herb coated pork tenderloin in a baking dish

Place a 1.3-1.5 lb. pork tenderloin in a baking dish or on a baking sheet and rub the garlic herb oil mixture over the entire surface.

Meat thermometer in the roasted pork tenderloin

Roast the pork in the preheated oven for about 35 minutes, or until the internal temperature reaches 145ºF (I prefer it at about 155ºF). Roasting times will vary with the size of your pork tenderloin and your oven, so for best results use a meat thermometer.

Herb Roasted Pork Tenderloin being sliced on a white cutting board.

Let the pork rest at room temperature for about 10 minutes before slicing and serving (this will help keep it moist). 

Slices of Herb Roasted Pork Tenderloin on a wooden cutting board.

So juicy and herby and delicious!

The post Herb Roasted Pork Tenderloin appeared first on Budget Bytes.

Secret Ingredient Tomato Soup

I don’t know if I’ve told you, but I’m a little bit of a tomato soup fanatic. I’ve made several tomato soup recipes for Budget Bytes over the past ten years, but this week I tried something a little different. This Secret Ingredient tomato soup has not one, but two secret ingredients that make it ultra […]

The post Secret Ingredient Tomato Soup appeared first on Budget Bytes.

I don’t know if I’ve told you, but I’m a little bit of a tomato soup fanatic. I’ve made several tomato soup recipes for Budget Bytes over the past ten years, but this week I tried something a little different. This Secret Ingredient tomato soup has not one, but two secret ingredients that make it ultra rich, without using any dairy, or animal products at all, in fact. This super luscious, warm and comforting, thick and delicious Secret Ingredient Tomato Soup is 100% vegan.

Five different white bowls of Secret Ingredient Tomato Soup with whole grain croutons and fresh thyme garnishes

Shown garnished with Easy Baked Homemade Croutons and fresh tyme.

What are the Secret Ingredients??

After the success of my Easy Rosemary Garlic White Bean Soup, which uses puréed cannellini beans to thicken and make the soup extra creamy, I wondered how puréed beans would work in other soups. The cannellini beans did a great job giving this tomato soup body and richness, without having to use butter or cream.

The second secret ingredient is nutritional yeast. If you’ve never had nutritional yeast before, it’s a flakey dehydrated powder that has a slightly nutty or cheesy flavor (it also happens to be high in B vitamins!). The slight cheesy flavor of the nutritional yeast was the final magic touch that took the flavor of this soup over the top. The flavor is super subtle, but rounds out the base notes to keep the flavor deep and rich.

Can I Use a Different Type of Bean?

While I haven’t tried other varieties, I will say that cannellini are particularly smooth and creamy. I wouldn’t expect other beans to give quite as good results.

Can I Freeze This Tomato Soup?

Yes, this tomato soup should freeze beautifully. Just as a reminder, make sure to cool the soup completely in the refrigerator before transferring to the freezer. It’s always a good idea to divide the soup into smaller portions for faster cooling.

A hand holding a white mug full of secret ingredient tomato soup, garnished with croutons and thyme

 

Secret Ingredient Tomato Soup

This super thick, warm, and comforting tomato soup has two secret ingredients that make it rich and delicious without any dairy. 100% vegan!

  • 2 Tbsp olive oil ($0.32)
  • 1 clove garlic, minced ($0.08)
  • 1/2 tsp dried oregano ($0.05)
  • 1/2 tsp dried basil ($0.05)
  • 1/4 tsp dried thyme ($0.03)
  • 1/4 tsp dried rosemary ($0.03)
  • 1 pinch crushed red pepper ($0.02)
  • freshly cracked black pepper ($0.02)
  • 3 oz. tomato paste ($0.27)
  • 1 Tbsp brown sugar ($0.04)
  • 1 28 oz. can crushed tomatoes ($0.89)
  • 2 cups vegetable broth ($0.26)
  • 1 15 oz. can cannellini beans ($0.49)
  • 1 Tbsp nutritional yeast ($0.06)
  • 1/4 tsp salt, or to taste ($0.01)
  1. Add the olive oil, minced garlic, oregano, basil, thyme, rosemary, crushed red pepper, and some freshly cracked black pepper (about 10 cranks of a pepper mill) to a soup pot. Cook and stir the herbs and oil over medium heat for about one minute, or until the garlic is soft and fragrant.

  2. Add the tomato paste and brown sugar. Continue to stir and cook the tomato paste mixture over medium heat for 2-3 minutes.

  3. Pour the crushed tomatoes and vegetable broth into the pot and stir to combine. As the soup begins to heat through, add a can of cannellini beans (with the liquid from the can) to a blender and purée until completely smooth. Pour the pouréed beans into the soup and stir to combine again.

  4. Place a lid on the pot and allow it to come up to a simmer. Once simmering, turn the heat down to medium low and let it simmer, stirring occasionally, for 20 minutes.

  5. After simmering for 20 minutes, add the nutritional yeast and stir to combine. Taste the soup and add salt to taste (about 1/4 tsp). Serve hot.

Scroll down for the step by step photos!

Close up of a bowl of secret ingredient tomato soup with whole grain croutons and a black spoon lifting a bite

How to Make Secret Ingredient Tomato Soup – Step by Step Photos

Garlic, herbs and olive oil in a soup pot

Start by adding 2 Tbsp olive oil, 1 clove of garlic (minced), 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/4 tsp dried thyme, 1/4 tsp dried rosemary, a pinch of crushed red pepper, and some freshly cracked black pepper to a pot. Cook and stir over medium heat for about one minute, or just until it begins to sizzle and the garlic becomes fragrant.

Add tomato paste and brown sugar to the soup pot with oil and herbs

Next, add 3 oz. tomato paste (just eyeball 1/2 of a 6 oz. can, or about 5 Tbsp) and 1 Tbsp brown sugar to the soup pot with the oil and herbs. Continue to cook and stir for 2-3 more minutes.

Cooked tomato paste with oil and herbs

The tomato paste and oil mixture looks weird, and won’t really mix together, but don’t worry, you’re doing it right.

Crushed tomatoes and vegetable broth added to soup pot

After cooking the tomato paste for a few minutes, add 1 28 oz. can of crushed tomatoes and two cups of vegetable broth. Stir to combine and let it begin to heat through, still over medium heat.

Pureed white beans in a blender, from above.

Pour one 15 oz. can of cannellini beans, with the liquid in the can, into a blender and purée until completely smooth.

Pureed cannellini beans being stirred into tomato soup

Pour the puréed cannellini beans into the pot with the tomato soup and stir to combine. Place a lid on the pot, and allow it to come up to a simmer. Once simmering, turn the heat down to medium-low, and let it simmer for 20 minutes, stirring occasionally.

Simmered soup, with nutritional yeast added

After simmering for 20 minutes, add 1 Tbsp nutritional yeast and stir to combine. Taste the soup and add salt to your liking (I added 1/4 tsp). You can also add more nutritional yeast for extra cheesy goodness, if you like!

Five different bowls full of tomato soup with the soup pot and ladle at the top

It’s sooooo rich and delicious!!

Overhead view of secret ingredient tomato soup in a white bowl with black rim, and a black spoon.

The post Secret Ingredient Tomato Soup appeared first on Budget Bytes.

Easy Vegan Sausage (Soy- & Gluten-Free!)

We hosted a dinner party recently, and I served our BBQ Black Bean Burgers and Cajun Sweet Potato Fries. Let’s just say that was a winning combo. Plates. Were. Cleaned.
I had one veggie burger left over, and while cooking up our usual weekend br…

Easy Vegan Sausage (Soy- & Gluten-Free!)

We hosted a dinner party recently, and I served our BBQ Black Bean Burgers and Cajun Sweet Potato Fries. Let’s just say that was a winning combo. Plates. Were. Cleaned.

I had one veggie burger left over, and while cooking up our usual weekend brunch the next day, I was craving some sausage. So, I decided to crumble up the veggie burger and sauté it with some spices including red pepper flake, cayenne, and fennel, and it was kind of amazing.

Easy Vegan Sausage (Soy- & Gluten-Free!) from Minimalist Baker →

Easy Marinated Grilled Chicken (30 Minutes!)

This chicken recipe has quickly become a go-to for weeknight grilling. Why? Because:

It’s easy.
It’s fast (start to finish in 30 minutes!).
You likely have the ingredients on hand right now (~10 ingredients give or take a spice).
You don&…

Easy Marinated Grilled Chicken (30 Minutes!)

This chicken recipe has quickly become a go-to for weeknight grilling. Why? Because:

  • It’s easy.
  • It’s fast (start to finish in 30 minutes!).
  • You likely have the ingredients on hand right now (~10 ingredients give or take a spice).
  • You don’t need a grill! (It’s just as delicious baked or cooked on the stovetop on a grill pan or in a cast iron skillet.)
  • The seasoning technique can be applied to fish, other meats, cauliflower steaks, and even tofu and tempeh.

Easy Marinated Grilled Chicken (30 Minutes!) from Minimalist Baker →

Easy Rosemary Garlic White Bean Soup

This past week I was talking to a reporter from MarketWatch and as I told the story of Budget Bytes I joked about being a broke college graduate and not wanting to eat canned beans times a day. Well, I’m kind of eating my words now because when canned beans are prepared like this, I […]

The post Easy Rosemary Garlic White Bean Soup appeared first on Budget Bytes.

This past week I was talking to a reporter from MarketWatch and as I told the story of Budget Bytes I joked about being a broke college graduate and not wanting to eat canned beans times a day. Well, I’m kind of eating my words now because when canned beans are prepared like this, I seriously could eat them all day, every day! This easy Rosemary Garlic White Bean Soup only takes eight simple ingredients, is crazy flavorful, and will give you all those warm cozy fall vibes!

Three bowls of Rosemary Garlic White Bean Soup with different toppings like toasted bread, croutons, and pesto.

How to Serve Rosemary Garlic White Bean Soup

This soup is fairly simple at heart, but still has bold flavor that stands up on its own, with maybe just a piece of crusty bread for dipping. That being said, I got creative when I was photographing the soup and started added some fun toppings. I drizzled a little pesto over one bowl, topped another with some homemade croutons, and shaved a bit of fresh Parmesan over another. I can also imagine a little melty gruyere or smoked mozzarella would be fabulous, or even just a dash of hot sauce.

Optional Add-Ins

You know I like to keep things simple, but if you happen to have these ingredients on hand and need to use them up, feel free to toss them into your Rosemary Garlic White Bean Soup: 

  • Diced carrots or celery sautéed with the onion 
  • Bacon cooked until brown, the fat used in place of the olive oil (remove bacon and add back to the soup after cooking)
  • Ham sautéed with the onions until crispy 
  • Zucchini added with the beans
  • Kale or spinach stirred into the soup at the end
  • Lemon juice added to the soup after cooking (1-2 Tbsp)

Can I Use Dry Beans?

You can definitely make a similar soup using dry beans, but it would require several extra steps, which I would need to test before offering instructions. 

A bowl of Rosemary Garlic White Bean Soup with croutons and a black spoon in the middle

Can I Make This in an Instant Pot?

Since this soup doesn’t require any fancy techniques, you can probably just use the “soup” function on the Instant Pot (you may still want to use the sauté function for the first step with the garlic and oil). But it’s so fast on the stove top, it might be faster to do it this way than waiting for the IP to come up to pressure and depressurize!

Can I Freeze This Rosemary Garlic White Bean Soup?

Absolutely! This soup will freeze very well. I made a fairly small batch, but you can easily double it and freeze half for later. To double the recipe, change the number of servings in the recipe card below to 8, and all the other ingredients will auto adjust.

 

Easy Rosemary Garlic White Bean Soup

This incredibly easy Rosemary Garlic White Bean Soup takes only eight simple ingredients to deliver a bowl full of rich, bold flavor.

  • 2 Tbsp olive oil ($0.32)
  • 4 cloves garlic ($0.32)
  • 3 15 oz. cans cannellini beans ($1.47)
  • 2 cups vegetable (or chicken) broth ($0.26)
  • 1/2 tsp dried rosemary ($0.05)
  • 1/4 tsp dried thyme ($0.02)
  • 1 pinch crushed red pepper ($0.02)
  • freshly cracked pepper to taste ($0.03)
  1. Before you begin, pour one of the cans of cannellini beans (with its liquid) into a blender and purée until smooth. Drain the other two cans of beans.

  2. Mince the garlic and add it to a soup pot with the olive oil. Sauté the garlic over medium for about one minute, or just until the garlic is very fragrant.

  3. Add the puréed cannellini beans, the other two cans of drained beans, broth, rosemary, thyme, crushed red pepper, and some freshly cracked pepper. Stir to combine.

  4. Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low, remove the lid, and allow it to simmer for 15 minutes, stirring occasionally.

  5. Smash the beans slightly to thicken the soup even more. Taste the soup and add salt if needed (I did not add any, this will depend on the salt content of your broth). Serve hot, with crusty bread for dipping!

Scroll down for the step by step photos!

Close up of a ladle full of rosemary garlic white bean soup hovering over the soup pot, steam coming off the soup.

Love beans as much as I do? Check out my entire recipe category dedicated to BEANS! :D

Step by Step Photos

Pureed white beans in a blender, from above.

Before you begin, add one can of cannellini beans, with the liquid in the can, to a blender and purée until smooth.

Minced garlic and olive oil in a soup pot

Mince four cloves of garlic and add them to a soup pot with 2 Tbsp olive oil. Sauté over medium for about one minute, or just until the garlic becomes really fragrant.

Add white beans (whole and pureed) to the soup pot

Add two DRAINED cans of cannellini beans, plus the can of puréed beans to the soup pot.

Broth and herbs added to the soup.

Also add 2 cups vegetable or chicken broth, 1/2 tsp dried rosemary, 1/4 tsp dried thyme, a pinch of red pepper flakes, and some freshly cracked pepper. Stir to combine.

Simmered rosemary garlic white bean soup

Place a lid on the pot, turn the heat up to medium-high, and bring it up a boil. Once boiling, turn the heat down to medium low, remove the lid, and let it simmer for 15 minutes, stirring occasionally. After simmering for 15 minutes, smash some of the beans to thicken the soup even more. Give it a taste and add salt if needed (I did not add any). 

Three bowls of rosemary garlic white bean soup with different toppings (pesto, croutons, Parmesan).

Serve the soup hot with crusty bread for dipping, or whatever fun toppings you might have on hand!

Close up of a spoonful of rosemary garlic white bean soup.

 

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