What You Need:
- 1 4-lb pork tenderloin
- 3 Tbsp. extra virgin olive
- 2 Tbsp. freshly squeezed lemon juice
- 1 tsp. thyme (not in powdered form)
- 2 cloves garlic, minced through a garlic press (rather than one clove indicated in the recipe)
- Mrs. Dash Garlic and Herb Seasoning
- Nature's Seasoning
- Puncture the tenderloin with large, gaping holes/gashes on all four sides (for the sauce to penetrate into the meat and not just glaze it on the surface).
- Generously sprinkle the tenderloin with the 3 commercial seasonings above (Accent, Mrs. Dash, and Nature's Seasoning).
- Blend the olive oil, lemon juice, thyme and garlic together in a small bowl (again don't forget to double or triple the ingredients).
- Pour the sauce over the entire seasoned pork tenderloin, with fatty side facing up in a baking pan.
- Bake, uncovered, and roast for 2 to 2-1/2 hours at 350 degrees or 45 minutes per pound or 185 internal degrees on a meat thermometer.
(slightly adapted from The New York Times Cookbook, Craig Claiborne, 1961)
What You Need:
- Idaho Russet Potatoes (my mother used 8 small potatoes in this bowl), cut into 1" wedges.
- Olive oil
- Freshly cut rosemary, removed from the stem and chopped
- Freshly minced garlic cloves, about 4 large.
- Toss the potatoes in the olive oil.
- Sprinkle the rosemary and garlic all over the potatoes.
- Toss well.
- Place in a glass baking pan in a 375 degree oven and roast for 45 minutes to one hour until golden brown and tender when pierced with a fork.