Peppercorn Pork tenderloin. Pre-seasoned from the store. 1.5 pounds. About 10 minutes before it’s done, add in sliced apples to the baking dish (glass 9x15). About an hour at 400.
Don’t be afraid to pull the pork out a little early. A little pink is best. Slice it, and return it to the hot baking dish to make a quick browning with the apples. There should be some cooked fat that has browned in the dish and will flavor the meat after it is sliced and sort of quick fried in the already hot baking dish. If you think it’s not quite done enough, you can always just put the baking dish back in the already hot oven for a few. Don’t let it dry out though.
1.5 lbs roasted small white potatoes, quartered or a bit small smaller tossed with 1/4 cup olive oil, 6 diced garlic cloves and 1/4 tsp ground pepper. A bit of dry basil. About an hour at 400 on large shallow baking pan. Watch it. Let it just start to brown. Little garlic crunchy almost mashed potato on the inside bites. Devine.
And, steamed asparagus. Just simple, with a bit of lemon juice.
Made a roast pork loin myself last night. Roasted carrots with it (had to start the carrots early), some apple slices and made a dish of roasted garlic mushrooms. Horseradish mashed potatoes with chives from the garden.
Can’t complain, although I commented to my wife that it felt more like a meal for mid October than late May.
Just went out on the deck to practice a little guitar. A few snowflakes started coming down so back inside. Might clear up later. The roast works pretty well for us this time of year (almost summer).
The last time I made asparagus, I roasted the stalks. I also made some bacon, undercooking it so it was flexible. I then wrapped each roasted asparagus serving in a piece of bacon, like a napkin ring. Then I used a propane torch to finish crisping up the bacon. Beautiful presentation!
(The torch is usually used to sear sou vide steaks)