Monday, November 1, 2010

Roasted!

I was 32 when I started cooking; up until then, I just ate. --Julia Child



I had nothing to do on a chilly autumn afternoon...except cook!  I cleaned and halved fingerling and creamer potatoes, and tossed in a bowl with sliced yellow onion, a handful of garlic cloves, and some radishes. I added melted butter (2 TBS) some fresh herbs (thyme, rosemary, parsley) and a pinch of salt and then put in the oven to roast for about an hour at 350 degrees, covering with foil for the first 30 minutes.  Once they were done, I scooped them into another oven-safe pan, leaving the liquid, garlic and onions in the original pan.  To that first pan, I added a boneless pork tenderloin (about 20 oz) which I topped with olive oil, salt/pepper, and a handful of herbs.  I cooked it in a 375 degree oven for about 45 minutes, putting the pan with the vegetables back in the oven for the last 15 minutes.   

The pork was juicy and the vegetables were creamy.  And, if you had any doubts about roasted radishes -- can I just say, that they are a revelation?  They taste nothing like they do raw, but almost like a parsnip or turnip. The lovely aroma wafting through the house was terrific, too.  I had taken a quick trip to the grocery store down the block, without grabbing my coat--and was regretting that decision on the walk back. But, when I made it to our front steps I could smell the garlic and roasting smells through the door, and was warmed instantly.  


Delish.

xoxoxo




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