Tuesday, March 10, 2009


I am so not a cook. I do not enjoy it. However, I made a delicious dinner tonight!

Here it is, from the Eating Well website. (PS. Total calorie = 370 per serving. TOTAL!)

Roasted Pork Tenderloin

4 servings

Active Time: 10 minutes

Total Time: 30 minutes

Ease of Preparation: Easy

2 teaspoons extra-virgin olive oil
1 pound pork tenderloin, trimmed
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt

1. Preheat oven to 400°F. Heat oil in a large ovenproof skillet over medium-high heat. Sprinkle pork with pepper and salt. Add to the pan and brown on all sides, 5 to 8 minutes.
2. Transfer the pan to the oven; bake until the pork has just a hint of pink in the center and an instant-read thermometer registers 155°F, 10 to 15 minutes. Transfer the pork to a cutting board and let rest for 10 minutes. (The internal temperature will increase to 160° during resting.) To serve, cut the pork into thin slices.

Oven Fried Potatoes and Sweet Potatoes

6 servings

Active Time: 15 minutes

Total Time: 45 minutes

Ease of Preparation: Easy

1 pound all-purpose potatoes, preferably Yukon Gold (2-4 medium), scrubbed
1 pound sweet potatoes (about 2 small), scrubbed
1 tablespoon extra-virgin olive oil
1/4 teaspoon paprika (I couldn't find my paprika, so I used chili powder)
Salt & freshly ground pepper to taste

1. Position rack in upper third of oven; preheat to 450°F. Coat a baking sheet with cooking spray.
2. Cut each potato lengthwise into 8 wedges. Cut sweet potatoes into wedges about the same size. Place potatoes and sweet potatoes in a large bowl and toss with oil, paprika, salt and pepper.
3. Spread the potatoes and sweet potatoes on the prepared baking sheet and roast for 20 minutes. Loosen and turn; roast until golden brown, 10 to 15 minutes longer. Serve immediately.

Glazed Mini Carrots

4 servings, 1/2 cup each

Active Time: 5 minutes

Total Time: 10 minutes

Ease of Preparation: Easy

3 cups mini carrots (1 pound)
1/3 cup water
1 tablespoon honey
2 teaspoons butter
1/4 teaspoon salt, or to taste
1 tablespoon lemon juice
Freshly ground pepper to taste
2 tablespoons chopped fresh parsley

Combine carrots, water, honey, butter and salt in a large skillet. Bring to a simmer over medium-high heat. Cover and cook until tender, 5 to 7 minutes. Uncover and cook, stirring often, until the liquid is a syrupy glaze, 1 to 2 minutes. Stir in lemon juice and pepper. Sprinkle with parsley and serve.


  1. By the way, Lance loved that chicken you told me to make the other day. Thanks! Loves!

  2. Oh, hooray! I was wondering how that worked out for you :-)

  3. You made pork? I thought you didn't eat meat.

  4. I don't eat meat unless I know where it came from. And I don't mean the grocery store :-)

    I knew where this tasty pork came from.



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