One of my favorite company entrees is pork tenderoin. The price is usually affordable for a special meal, it's easy to cook and has a good flavor if it's not over-cooked. It's perfectly fine to show some "pink" when it goes to the table. No longer does pork require "battleship grey" as was the criteria for the former Navy cook who ran the food service in the VA hospital where I worked years ago. Your thermomter is your best friend. I aim for 150 to 155 degrees internal temperature when I remove it from the oven. I always tent it with foil and let it stand for 5 minutes. By that time, it's perfect for carving.
It's a side-dish-freindly protein, too. You can pair with any starch and vegetable. When I tested this recipe, I added Roasted Red Potatoes and Green Beans garnished with Sliced Amonds. Sweet potatoes, brown rice or any whole grain would have worked well, too.
Herbed Pork Tenderloin with Rosemary Roasted Red Potatoes and Green Beans with Sliced Almonds
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