Christmas In The Kitchen + The Only Pork Loin Recipe I’ll Cook - J. Cathell

Christmas In The Kitchen + The Only Pork Loin Recipe I’ll Cook

Christmas In The Kitchen And Family Room

The kitchen is most definitely the heart of the house and Christmas in the kitchen and family room is always where everything big happens. This week I’ll be cooking Ina Garten’s beef tenderloin recipe. I swear I’ve never made a bad recipe by her. She pretty much guarantees success! Speaking of, the other main meal I’ll be cooking is my pork tenderloin recipe. It is easy, flavorful and the juiciest pork loin recipe ever. I’ve left the recipe for it at the bottom of this post for you!

Enough about food, let’s get back to Christmas decor! We have a more formal transitional living room, and I like to have it decorated accordingly. Here in the family room, we have another tree that it covered in ornaments that the kids made for me or ones that came from trips and memories. It’s fun to talk to the girls about the ornaments and bring up memories. That makes decorating the tree more fun when you have memories to talk about, and in our house laugh about! Between the three girls there is always laughter.

In decorating the kitchen this year, I chose to go into the yard and find foliage as well as pick up some festive red tulips. Adding in a pop of color ties Christmas in the kitchen and family room together. The great thing too about bringing in cuttings from your yard is that you know you can easily grab more when they begin to wilt.

Enjoy scrolling through the tour, but make sure you leave with the recipe! It’s my gift to you that you’ll want to keep saved! I’ve cooked this very recipe for years now, and it comes out perfect every single time. Serve it this year for Christmas, or for any upcoming dinner. I promise everyone will be impressed, but you’ll know how easy it is to cook!


The Only Pork Tenderloin Recipe I’ll Cook

  • Author: Jess Cathell


  • pork tenderloin (2- 2/12 lbs total)
  • 1 tablespoon marjoram
  • 1 tablespoon sage
  • 3/4 tablespoon salt (trust me and use Morton’s iodized!)
  • 1 garlic clove


  • Prepare salt rub by combining herbs and salt in a bowl. Set aside.
  • Rub garlic clove all over the tenderloin. Next rub salt mixture onto the piece of meat.
  • Cook at 350 degrees until internal temperature on the tenderloin is 145 for the juiciest cuts. If you’d like it more well done wait for it to hit 160 internal. It’ll be 20-25 minutes per pound. Let rest 5-10 minutes before cutting.

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  1. 12.26.20
    Teresa Kamm said:

    I am so happy you are making this recipe for your family. I found it in a Betty Crocker cookbook I was given at my hometown wedding shower in 1978. You kids loved it (as I am sure you remember) and I always tried to make with Memaw Lucas’ homemade applesauce. The applesauce and pork go so well together. Family recipes passed down are the best!