An Accidental Feast

Do not ever underestimate the impact of Daylight Savings Time.  Unlike me, Chef B has many talents.  He has been spending the past few days in his grandmother's garden organizing and planting roses, lilies, geraniums, peonies, etc.  While Chef B was struggling to get an ancient gas tiller started, I decided that I could contribute a lot more in the kitchen.  Before I realized anything, I was reaching beyond my usual sue-chef duties such as cutting up pork tenderloin and mixing herbs.  In desperation, I looked up some Paula Deen and Ina Garten recipes and gave them a little twist to make it my own.  After placing the pork in the oven, I also roasted some potatoes, steamed a head of cauliflower and stir fried two bundles of asparagus with Shitake mushrooms.  Thanks to the help of Sister Schubert's soft dinner rolls, I was able to provide enough carbs to a party of 8 in addition to fiber and protein.  

After seeing everyone licking their plate with enjoyment, I felt abundant happiness.  Not to mention that Chef B told me that he was really proud of me:)  Note to self: put more saved daylight to real use, like giving back to loved ones.

Herb Crusted Pork Tenderloin

Ingredients:

Pork tenderloin 7 lbs

2 onions

Apricot jam

Fresh rosemary

Thyme 

Basil

Paprika

Fresh garlic cloves

Garlic powder

Salt

Pepper

Olive oil

Instructions:

Preheat oven to 475 degrees F

Cut the bad boy in half and brown both sides in olive oil. Spray olive oil in a baking dish and place the tenderloins in it.  Rub the jam, olive oil, chopped and powder spices ( only a tiny bit of paprika) onto the tenderloin.  Fill the chopped onion chunks in the space between the tenderloins.  Cover the pan with tin foil and place the pan in the preheated oven,  Cook at 475 degrees F for 30 minutes ( probably should have done 20 minutes instead to save some more moisture). Then turn the temp to 425 and continue to roast for another 40 to 60 minutes.  Check doneness by sticking the thermometer in the tenderloin.  Take the pan out of the oven if the thermometer registers 195 degrees F. Let the tenderloin sit for another 20 minutes after taking out of the oven.  It will continue to cook. Finally, slice it up and place on a beautiful plate.

Before

After

Cauliflower cooked in chicken stock , sprinkled with parsley, red pepper flakes and Parmesan cheese 

Stir fired asparagus with shitake mushroom with a splash of soy sauce, chopped garlic and olive oil