This is a place that my students, friends, and family can visit and find old recipes, and new! I’ll post new recipes weekly. My first blog ever! I am thrilled to keep you all cooking! I believe you all should be eating food you make; to save you money and to build your health. Know what you’re eating…Food is power.
My first recipe…enjoy!
PORK TENDERLOIN with ROASTED POTATOES
3 red potatoes, sliced thin with skins on
2 sweet potatoes, peeled and sliced thin
1 bunch asparagus
2 pork tenderloins (1 package from grocery)
1 yellow onion rough chopped
1/2 C olive oil
1/4 C Dark Grainy or Spicy Mustard
4 teaspoons crushed garlic
Sea salt and pepper to taste (at least 2 tsp of each)
healthful twist: substitute with all sweet potatoes instead of white potatoes; add any veggies (brussel sprouts, zucchini, cauliflower, green beans, carrots) Just make sure dense veggies are cut approx same size so they cook at the same rate!
Preheat oven to 385
Prepare 9×13 roasting pan (or larger) with spray (for easy clean up line 9×13 dish with tin foil or parchment)
Place tenderloins into middle of roasting pan, slightly separated. Salt and pepper pork loin (approx 1 tsp of each)
In a large mixing bowl, whisk together olive oil, mustard, garlic, salt and pepper (approx 1 tsp of each) in a mixing bowl,
Toss all veggies in mustard mix, transfer potatoes into roasting pan along side pork, leave excess mustard mix in bowl.
Use the remaining mustard mix to top the pork and potatoes in the roasting pan.
Bake for 45min- 1 hour, tossing veggieslic half way through, to recoat with oil and mustard in the pan. Thermometer read for food safety; 145 for a roast, in the thickest part of the meat