The carrots scrubbed, seasoned, and ready for the oven.
One of the two tenderloins seasoned
The tenderloins browned and ready for the oven
Sunday Dinner Is Ready.
I posted the recipe for the Spice-Rubbed Pork Tenderloin With Roasted Baby Carrots on Saturday which I found in the current Bon Appetit magazine. My husband has a very versatile palate and enjoys variety with his diet. I always feel safe experimenting with a new recipe. His comment on dinner was the carrots were much better roasted than boiled carrots and the meat was seasoned wonderfully. We both agreed that the meat needed a little more salt for seasoning.
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For those unfamiliar with cooking a pork tenderloin, be certain to "peel" the silvery broad ligament with the blade of a very sharp knife. That is a very tough skin which is not edible. You wont be unhappy with the results of this recipe.
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