Week One: Roasted Pork & Vegetable Tenderloin

First recipe of the year... CHECK!!



Thursday night, I made the "Roasted Pork & Vegetable Tenderloin" featured in a cookbook I've owned for at least a few months and only just now cooked from.  All in all, not bad.  Not amazing.  Not life changing.  But tasty. 

It was an easy, and healthy, recipe.  Roasted veggies and potatoes and pork.  What's there NOT to love?  I just had to chop some veggies, season everything, then throw it in the oven for a bit. 



Freshly cooked pork!



The roast went in for about 40 minutes.  It smelled AMAZING as it was cooking.  Seriously PHENOMENAL.  It might be worth it to cook it JUST to smell the wonderfulness.   After drooling for a while, I pulled a beautiful piece of meat out of the oven.  :)

Had to let it cool for just a few minutes before cutting the meat.  Rumor has it that cutting meat fresh from the oven makes it lose juices.  For those of us who are super impatient and love fresh yummy smelling food, waiting is the worst. 



All served up and ready to devour!



After waiting for what seemed like forever (but was probably only about 30 seconds), I sliced into this delicious hunk of meat.  Beautifully done (I like my pork medium - meat thermometer promised it was at 160 degrees and would not lead to my gastrointestinal demise).  I will admit it looks somewhat pretty on the plate. 

And it was alright.  Not my favorite pork dish, but not terrible.  Next time, I'll probably season a little more heavily.  It would actually benefit from a bit more salt pre-cooking, which is odd, given that I typically HATE salt.  Still, all in all, a healthy and not un-tasty meal.  I may or not make this again. 

I won't share the recipe today only because I don't want to give my endorsement for a dish I'm not completely fond of.  However, if I do make it again and am able to find the appropriate tweaks, I may share the recipe that brought on my dinner not only Thursday, but several nights thereafter. 

Cheers!