02 November 2010

Meat & Potatoes

Hey guys, I cooked some things! Umm, hmm. I suppose I could have added a vegetable to this meal. That's a lot of potatoes that went into my belly.

Roasted baby potatoes! I melted butter, mixed in some olive oil and stirred in random amounts of basil, dill, rosemary, lemon pepper, red pepper flakes, marjoram and salt and pepper. Then poured over the potatoes and tossed.

Secret ingredient sprinkled on top: a leftover Panago "Formaggio" shaker. I roasted the potatoes at 425°F for about 20 minutes, stirring a couple times.

The pork was preseasoned. Mediterranean Lemon & Garlic Seasoned Pork Tenderloin, to be specific. I followed the cooking instructions (about 25 minutes at 425°F), but I seared it first, then deglazed the pan with red wine and vegetable broth, and poured the mixture into the baking dish, basting a few times during cooking. This made me some red wine gravy! Tasty. Still, the preseasoning on the tenderloin was just ok. It just kind of tasted like store-bought preseasoned meat. I should really start learning more about seasoning.

(P.S. Let the pork rest, covered, about 10 minutes before cutting.)

GUESS WHAT ELSE HAPPENED. I got a cheque today from Google! My first payment for putting those ads over there on my blog. Whee! I've basically made about 50 cents a day for the last eight months, just for sharing glimpses of my pathetic diet with you.

(There were a lot of exclamation marks in this post. I am happy to be cooking again.)

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