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omnomnomMy favorite autumn recipe is an almost-traditional roast.
1 large pork tenderloin
6 sweet potatoes
5 large carrots
1 large onion
4 cloves garlic
2 tsp thyme
1 handful fresh parsley, chopped
3 Tbsp butter or any butter-substitute you like
1 cup wine (I like white, but it's good with red, too.)
Salt and pepper to taste.
Preheat the oven to 375. Put the tenderloin in a baking dish with a lid (you can use foil, I won't tell). Give the meat a generous sprinkling of salt and pepper. You can peel and neatly chop all of the veggies if you want. I clean them off and chop them into pieces that I deem to be acceptable. This varies according to my mood, patience and if I've got guests coming. For the garlic, smash them with a flat knife, remove the peels and call it a day :) All this (not the peels) gets tossed in around the meat. I usually just cut the parsley over the top of everything, but you can make it look nicer if you'd like. Pinch the butter into pieces and toss it over the lot. Pour a very generous cup of wine over everything, then cover and roast for 30 minutes.
You can use pretty much any meat in this dish, if you're not a fan of pork. I like the sweetness of the carrots and potatoes with the salty meat and tangy onions.
After 30 minutes, take off the lid (or foil) and spoon some of the liquid over the meat. Stir the potatoes and carrots a bit and put in for another 30 minutes. Enjoy this with a big glass of wine and a simple tossed salad.
1 large pork tenderloin
6 sweet potatoes
5 large carrots
1 large onion
4 cloves garlic
2 tsp thyme
1 handful fresh parsley, chopped
3 Tbsp butter or any butter-substitute you like
1 cup wine (I like white, but it's good with red, too.)
Salt and pepper to taste.
Preheat the oven to 375. Put the tenderloin in a baking dish with a lid (you can use foil, I won't tell). Give the meat a generous sprinkling of salt and pepper. You can peel and neatly chop all of the veggies if you want. I clean them off and chop them into pieces that I deem to be acceptable. This varies according to my mood, patience and if I've got guests coming. For the garlic, smash them with a flat knife, remove the peels and call it a day :) All this (not the peels) gets tossed in around the meat. I usually just cut the parsley over the top of everything, but you can make it look nicer if you'd like. Pinch the butter into pieces and toss it over the lot. Pour a very generous cup of wine over everything, then cover and roast for 30 minutes.
You can use pretty much any meat in this dish, if you're not a fan of pork. I like the sweetness of the carrots and potatoes with the salty meat and tangy onions.
After 30 minutes, take off the lid (or foil) and spoon some of the liquid over the meat. Stir the potatoes and carrots a bit and put in for another 30 minutes. Enjoy this with a big glass of wine and a simple tossed salad.
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on 2009-09-29 01:00 am (UTC)no subject
on 2009-09-29 08:04 am (UTC)no subject
on 2009-10-01 01:03 am (UTC)