Pork tenderloin is one of the easiest (and cheapest) meats to cook! To prepare the pork, we rubbed various herbs on the tenderloin (we used rosemary, thyme, and oregano) along with garlic and olive oil. Then, place in a preheated oven (350F) and cook for about 30 minutes. We have a kitchen thermometer with a probe that let's us know when the meat is ready (I highly recommend) - here is a link: Williams-Sonoma Kitchen Probe. Once the meat has reached the proper temperature, take it out of the oven and let it sit for 10 minutes. This pork would be great with a wine sauce or a mustard sauce to accompany it.
Roasted Carrots
I LOVE carrots. And I particularly love carrots that still have the greens attached to them. I don't know why, they just seem to taste better to me. Roasted carrots are very simple to make and they look really nice on the plate. We peeled our carrots - this is unnecessary if you thoroughly scrub the dirt off before seasoning. It's just a matter of preference. From there, add a healthy amount of salt and pepper (Kosher salt is the best) and olive oil. Place these babies in the oven with the pork and roast them until they are soft. We noticed that our carrots were still a little crunchy after roasting (hey, maybe you like crunchy carrots) so I think the next time we cook these carrots we might boil them for 10 minutes before roasting them in the oven.
Mashed Sweet Potatoes with Marsala wine
2-3 sweet potatoes
1/4 cup butter
1/4 cup milk
1/8 cup marsala wine
1. Cut up the sweet potatoes into 1 inch chunks. Boil until soft, about 20 minutes. Strain the sweet potatoes.
2. In a large bowl, add the remaining ingredients and the potatoes. Mix well.
That's it! You're done!
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