There is nothing more wonderful and great that to have a house full of friends and children and to enjoy a meal together. I am very fortunate to have wonderful friends that we all share the same passion of cooking and eating.
Tonight I had my wonderful friend Laura and her son over for dinner. Laura is a photographer and therefore tonight she had fun taking the pictures. Her and I have the same Canon EOS 50D camera, however she has better lenses than me. After all she is a professional photographer…We had fun interchanging her lenses on my camera body and playing with the setting.
Dinner was coming along as we were enjoying a great glass of Chardonnays. Roasted vegetables, roasted potatoes with pork tenderloin. Fresh mangoes and strawberries for dessert..
TIP: I like to place the skillet with the pork tenderloins in the hot oven for a few minutes to insure that it is cooked all the way.
Tonight’s June 11, 2012 dinner:
Roasted Assorted Vegetables
Rosemary Roasted Potatoes
Seared Pork Tenderloin
Fresh Mango and Strawberries
Bell peppers, cleaned, seeds removed and cut in strips
Carrots, peeled and cut in diagonal slices
Zucchini, cleaned, sliced on round and then cut half way
Mushrooms, cap cleaned, stem removed and quartered
Salt and pepper
Preheat oven at 400°. In a large cookie sheet add all the vegetables in a even layer. Add the olive oil and mix well until all the vegetables are covered.
Season with salt and pepper.
Place in the hot oven, Lower the heat to 375, and cook for 10 to 15 minutes until desire doneness.
2 – 1 pound each pork tenderloin, cut in half and all fat and filaments removed
Salt and pepper
A dash of Herbes de Province
Fresh thyme, Rosemary, or any fresh herbs you may have in hand
Clean the tenderloins well and dry them. Season with salt and pepper. In a large skillet over high heat, add the olive oil. When the oil is hot but not smoking add the tenderloins half, add all the herbs and cook well all sides.
When done, remove from heat and let rest. Slice the pork into slices.
ROASTED ROSEMARY POTATOES
4 medium Russet Potatoes, peeled and cut into 1″ cubes
3-4 tablespoons Olive Oil
Fresh or dried Rosemary cut in small pieces
Pre-heat oven at 375 degrees. Spread 1 tablespoon of the olive oil on a cookie sheet. In a bowl add the potatoes, rosemary and the remaining olive oil. Mix well to coat all the potatoes cubes. Place the potatoes on the cookie sheet and sprinkle generously with the salt. Place in the oven and cook for 30 minutes or until the potatoes have formed a nice crust on the bottom and are golden on top.
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