Family Chow Hall

Roasted Pork Tenderloin

November 15th, 2005

Tonight, I am making pork tenderloin with roasted vegetables. (Pork tenderloin = not cheap; vegetables = kinda cheap) The trick with this is that I will hide a little of the pork, lie and tell everyone that’s all there is. They will eat more veggies, and then I will use the stash of hidden pork in tomorrow’s bean soup. (Bean soup = very cheap, and nutritious)

Honey Mustard Glazed Pork Tenderloin

Serves 6 / Preparation time – 10 minutes / cooking time – 45 minutes to 1 hour per pound)

1 pork tenderloin (duh!) — The one I’m cooking weighs about 1 1/2 lbs.
3 T. brown or yellow mustard, whatever you have
3 T. honey
1/4 t. paprika — you can add any other spices you like

This is so simple my kids can do it. In fact, I think they will.
Pat the pork dry and place it in a roasting pan on a rack. Mix up the glaze ingredients and brush them on. Roast at 325 degrees F for 45 minutes - 1 hour per pound. Brush glaze over the roast several times during cooking. Internal temp. should be 160 when done. Take the roast out and let stand 5 minutes before carving.

Roasted Veggies

Serves 6 / Prep. Time – 10 minutes / cooking time – 20 minutes)

Small red potatoes
sweet onions
red or green pepper
Olive oil or butter
salt & pepper
rosemary
garlic
dill

Wedge the ‘taters and slice the onion and pepper. Place all the veggies in a good stoneware pan. I use a baking stone with sides from Pampered Chef. Mix the oil or butter with the herbs and drizzle over all. Amounts here depend on your personal taste. Hold back if you’re watching the fat content, pour it on if you’re more interested in flavor. Have the veggies ready to go in the oven the minute your roast is done. Crank the temp up to 450 degrees and let ‘em sizzle for 15-20 minutes. Just poke a paring knife or fork into a potato to test doneness. While they are roasting, carve the pork and keep it as warm as you can. (A little foil will do the trick.)

Tomorrow — Easy and delicious bean soup!

Entry Filed under: Recipes, Supper, pork