Tuesday, May 20, 2008

Pork Tenderloin

I originally thought we'd order something tonight, likely from somewhere we have yet to try so I could write a quick post about how great I thought it was so you could all run out and try it. Instead, I decided to roast a pork loin I bought the other day.

There's really nothing to this - just a pork tenderloin seasoned with a pork rub I had around (my father and stepmom love to give me spices for Christmas), some steamed broccoli, and roasted yukon gold potatoes. The broccoli and the pork don't really have a recipe - steam and rotisserie respectively. The potatoes do, I suppose, so I'll post it even if it's as simple as they come.

CHF's Roasted Yukon Gold Potatoes


6-8 yukon gold potatoes
kosher salt
ground pepper
freshly ground parmigiano reggiano
extra virgin olive oil


Preheat oven to 415. Half and then quarter the potatoes and place in a casserole dish or roasting pan. Dust with kosher salt and pepper and drizzle some olive oil over them. Roast for 45 minutes, stirring them from time to time to cook evenly. After 45 minutes, sprinkle with the cheese and roast for another ten minutes.

See? Easy. Yummy.

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