Wednesday 8 May
This has been the rainiest,
coldest week since winter, so we don't mind running the oven at all. Our excuse was roasting some local asparagus
we'd gotten on Saturday at the farmers' market, where spring vegetables (is it
spring?) were just coming in.
As protein, we got out a little pound
block of pork tenderloin, rubbed it with mashed garlic, salt, oil, savory,
thyme, oregano, and whole grain mustard, and roasted it at 375º for ca. 30 minutes.
Then we upped the temp to 450º, threw
in the asparagus, rolled it in olive oil, and roasted for about 10 minutes
more. We removed the pork loin when its inner
temperature reached 120º, and tented to rest (tenderloin has very little
marbling fat, so it needs to be medium rare or it's dry).
A few thin slices and a few spears
is all you need.
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