Tuesday, June 15, 2010

A Good 'Loin

For weeknight dinners I like making things that are easy and can produce leftovers that can be transformed into something else to bring for lunch the next day. Here is a pork tenderloin that has been rubbed and marinated with loads of garlic, Italian herbs, and olive oil. I give it a good sear on both sides in a smoking hot pan, then stick it in the oven to finish cooking until the meat is just done with a tiny hint of pinkness left.
Some asparagus dry sauteed to be later added to a risotto.
Dinner is served - Roasted pork tenderloin with asparagus risotto. The next day we used the leftover pork for delicious roast pork sandwiches.

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