Every so often, the mental fog that accompanies perimenopause yields an unexpected benefit.
In early February, I bought a couple of pork tenderloins on sale. Part of it was used immediately for Apple-Cheddar-Pork Burgers (verdict: OK, but a lot of work). The rest was divided into two one-pound pieces and thrown into the freezer, forgotten until today.
Dinner tonight? Maple-Dijon Glazed Pork Tenderloin with roasted carrots and onions.
Preheat oven to 450. Dry tenderloin thoroughly and place in roasting pan. Mix equal parts maple syrup and dijon mustard, a bit of dried or fresh thyme and salt and pepper in a small bowl. Pour/spread over tenderloin.
Chop carrots into roughly the same size sticks. Slice onion thickly, then cut rings in half. Mix veggies in bowl with a couple of tablespoons olive oil, salt and pepper. Pour around the pork in the roasting pan.
Bake uncovered about 30 - 40 minutes depending on the size of the roast, or until the internal temp of the pork reaches 160 degrees (will be ever so slightly pink). Slice pork; toss veggies with a little balsamic vinegar before serving.
Yum. I should forget things more often.
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