Toni Dash, is the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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  1. Lea Ann (Cooking On The Ranch) says

    Congrats on the cookbook Toni! And I love that it's on-line. This tenderloin looks really really good. I agree, tenderloin is a great “quick fix” if you plan ahead.

    • Toni @ Boulder Locavore says

      I agree on the online part Lea Ann. I was just looking for some juicing recipes and sound myself revolted by the idea of adding one more book to our already burgeoning library! I love a good cookbook but find I'm making the break unless they are really special and going online. Hope you'll have a great weekend!

  2. First Time Commenter says

    Greetings! This is my first comment here so I just wanted to give a quick shout out and say I genuinely enjoy reading through your blog
    posts. Can you recommend any other blogs/websites/forums that cover the same subjects?
    Thanks for your time!

    • Toni (Boulder Locavore) says

      Welcome and I'm so glad you have visited! If you could let me know more about what you are seeking I'd be happy to direct to more like this. There are a number of talented food bloggers I'm sure you'd enjoy.

  3. Lizzy Do says

    Toni, it's so wonderful to put a beautiful face to your name 🙂 And what an honor to be featured in this cookbook! Despite not having kids doing homework after school anymore, I still appreciate a delicious, quick and easy dinner recipe! THANKS!

    • Toni (Boulder Locavore) says

      You are so sweet Lizzy! Being the family photog has really excluded me from the vast majority of pic's I'm afraid and some of those taken on the sly by my not-so-little ones are certainly nothing I'd want on the internet!

      I was very excited to be asked to contribute to the cookbook. Always love a chance to get the creative juices going. We had this again last night and I was reminded about how much I love these flavors and the absence of effort to prepare it!

  4. Cooking with Michele says

    Since I get a hog from my organic CSA farm, I never get a tenderloin cut (it's cut into the various other chops and cuts they give me) so I can't recall the last time I made a pork tenderloin. But I do have some roasts left from last year's pig and I'm guessing the flavors will still carry well. PS: Nice to see your smiling face here and hope life is settling down a bit with the kids back in school!

    • Toni (Boulder Locavore) says

      I envy you a meat CSA. I love getting food from farms and having that drive what I make! For this 'mission' this seemed a good, versatile cut that is easy to prepare flavorfully. Now if only I can dream up several more for the school night rotation! We are not yet in the settling down phase; after school sports have just begun which serves to finely hone my dinner prep repetoire and timing! Hope you are feeling better Michele.

  5. Kitchen Riffs says

    Congrats! That's quite an honor. And we're all honored that you shared this recipe with us – it's terrific! Pork loin is so versatile, and I think it marries so well with Asian flavors. Good stuff – thank so much.

    • Toni (Boulder Locavore) says

      You are too kind! Always happy to pass along things like this that make life a bit better. Will share the second recipe next week!

  6. ping says

    Oooohhh … congratulations, Toni! I can now boast that I now know another celebrity! I must check out the book. The tenderloin looks delicious and I like that it's so simple to make.

    • Toni (Boulder Locavore) says

      Ping you are too funny! The recipe is simple and delicious; I'm not so sure I truly am a 'celebrity'…..just a mom with a good pork tenderloin recipe!

    • Toni ( Boulder Locavore) says

      Thank you Connie! It is actually in the oven right now! Nothing better than coming up with a recipe that doesn't feel dumbed down for kids and having kids beg to make it again. Hope you'll try it!

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