Petite Pork

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

I know I've blogged about pork loin and root vegetables before, but it is winter, and I can't get enough of it. Pork loin and root vegetables, that is...not winter.

I usually marinate a plain tenderloin myself, but there was a deal on a 1.15 lb Apple Bourbon pork tenderloin from Hormel at the store, so I thought I'd try it. Plus, it was a good size for dinner for two and would make after-work prep minimal.

I had about six small yams from my organic box so I peeled those and cut them into chunks, then I grabbed about three smallish potatoes and did the same.  I also cut a small yellow onion into three large chunks (so I could pull them out before serving to an anti-onion Chris), smashed and peeled about six small cloves of garlic, and cored and cubed two Granny Smith apples.  And also three strips of apple-smoked bacon, diced.  I put everything in a huge bowl and added some olive oil, kosher salt, fresh cracked pepper, a TBS of honey, and about a 1/2 TBS of turmeric, which gave it a nice, smoky, curry-like flavor--and a lovely yellow glow.

I trimmed some fat from the loin and placed it in the middle of the pan with the veggies around it and roasted everything in a 375 degree oven for about 40 minutes.