I know I don't celebrate Christmas, but it seems like it's everywhere and there is no escaping from it. I decided to make a special dinner to celebrate this holiday that I don't in fact celebrate. Are you confused yet?
The outcome was quite joyous: for the first time ever I cooked pork that turned out amazing! The secret? I bought a pre-marinated pork tenderloin, per Jenny's suggestion, and also per Jenny's advice cut slits into the meat and stuffed the slits with garlic cloves before cooking for 25 minutes at 450. Perfection!
To go along with pork I made roasted red potatoes. How? I cut potatoes into bite size pieces (I left the skins on) and par-boiled the potatoes in salted water for about 5-7 minutes. I then drained the potatoes and returned them to the pan. To the same pan I added feta cheese, olive oil, black olives, a bunch of parsley, pepper and red pepper flakes. After combining all the ingredients, I put the mixture on a preheated cookie sheet lined with parchment paper and baked the mixture for 10-15 minutes.
Side salad was a simple combination of tomatoes, avocado, slightly wilted spinach, cilantro, red wine vinegar, olive oil and salt & pepper.
To drink? I had a glass of Turning Leaf Vintage Riesling Pfalz. Delicious...and might I say I was a bit tipsy?
Dessert? 1/2 of a mini watermelon.
Divine!
The outcome was quite joyous: for the first time ever I cooked pork that turned out amazing! The secret? I bought a pre-marinated pork tenderloin, per Jenny's suggestion, and also per Jenny's advice cut slits into the meat and stuffed the slits with garlic cloves before cooking for 25 minutes at 450. Perfection!
To go along with pork I made roasted red potatoes. How? I cut potatoes into bite size pieces (I left the skins on) and par-boiled the potatoes in salted water for about 5-7 minutes. I then drained the potatoes and returned them to the pan. To the same pan I added feta cheese, olive oil, black olives, a bunch of parsley, pepper and red pepper flakes. After combining all the ingredients, I put the mixture on a preheated cookie sheet lined with parchment paper and baked the mixture for 10-15 minutes.Side salad was a simple combination of tomatoes, avocado, slightly wilted spinach, cilantro, red wine vinegar, olive oil and salt & pepper.
To drink? I had a glass of Turning Leaf Vintage Riesling Pfalz. Delicious...and might I say I was a bit tipsy?
Dessert? 1/2 of a mini watermelon.
Divine!
2 comments:
OMG, where was my invitation?!?
how important is it to have lightly wilted spinach for the salad? mine looks pretty, good, should I wilt it? LOL
looks great!
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