Pork Tenderloin, Margot’s Easy Way

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Pork Tenderloin Margot’s Easy Way

Serves 6

 

This is a fun and easy dish to prepare: fun because I decided to do some colorful accompaniments for my presentation and certainly easy because there was so little prep work. But best of all, the roast was even better the next day— sliced and served cold. So I am thinking that this might be a good dish to make the day before and then slice and serve it at a picnic or for a cold buffet for your family or guests. Even the veggies were delicious cold. Think ahead to our wonderful SVSS picnics and other summer events as well.

 

Ingredients:

  1. One 2 lb. pork tenderloin
  2. 2 C. Italian seasoned bread crumbs
  3. 1/2 C. olive oil or more if you need it
  4. Some mini sized mixed bell peppers
  5. Some whole mushrooms
  6. Use your imagination for more veggies
  7. Parsley and some large leaves of some sort of lettuce for décor

 

Directions:

  1. Preheat oven to 425 degrees
  2. Place the pork roast on an aluminum foil covered baking sheet that has some sides to it. (You don’t have to use aluminum foil but I find it easy with which to wrap the roast for later refrigerator storage and also for the cleaning of the baking sheet.)
  3. In a bowl, mix the bread crumbs and olive oil so that he makes a nice consistency to pat all over the roast and so that it sticks to it.
  4. Bake the roast for at least 35-45 minutes or until there is no rare pink showing when you poke it a bit or/and if a meat thermometer reads 165 degrees. Frankly, a little pink does not scare me in this day and age.
  5. Let the roast rest for at least 10 minutes and then slice it into 1/2 inch slices if you wish to serve it the same day. If you are planning on serving it the next day, wrap it in the foil and slice it then.
  6. For the veggies (mushrooms and mini peppers)—you can roast them along with the roast or if you wish, sauté them in some olive oil in a frying pan; then surround the roast on a platter (lately I favor white dishes) with your colorful veggies. By the way, with the peppers, I actually left them whole—stem, seeds and all. Roasted they were delicious and it was fun to pick up the pepper and discard the stem (not for the feint of heart I guess—) As well as I mentioned previously, this is a dish that is almost more excellent the next day—served cold.
  7. Please see my blog for multiple vegetable oven roasting directions: http://blog.tempinnkeeper.com P.S. I like my roasted veggies to have a little “burnt” character to them–but you don’t have to do this.

 

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About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID. margot6@mindspring.com TempInnKeeper@mindspring.com

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