Rosemary-Garlic Pork Tenderloin
Carrot-Mushroom Risotto
Green Beans
The meat : Sprinkle crushed rosemary and garlic powder over a 2.5 lb pork tenderloin and bake at 400 for approximately 60 minutes. (Until internal temperature reaches 145 F) My thermometer is broken (because I left it in the oven and it melted...) so I had to overcook this one a bit to be safe. I need to buy a new thermometer.
The grain : Saute chopped green onion in olive oil until soft, then add 1 cup arborio rice. Stir to coat rice with oil, then add 1 cup of white wine. Cook, stirring occasionally, until liquid is absorbed. Add garlic powder and salt to taste. Add chicken stock one cup at a time, cooking until liquid is absorbed after each cup, until rice reaches desired texture. Add 1 grated carrot after 2nd or 3rd cup of stock. Add chopped mushrooms in last few minutes of cooking.
The vegetable : Snap ends off of fresh green beans. Steam for a few minutes with a little bit of water (barely enough to cover the bottom of the pan), olive oil, and garlic powder. Remove lid after a few minutes, and cook another minute or two.
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