Used my standard pork recipe, marinating the two and a half-pound tenderloin in soy and balsamic vinegar, with some ginger, garlic and, on a whim, a couple of teaspoons of za'atar. It's a Middle-East spice blend, and despite that, it goes very well with pork.
I set the tenderloin on a strip of bacon for luck (it was pretty lean) and set timers for two and a half hours and an hour and a half.
The second timer was to tell me to add the vegetables, to turn this:
Into this!
It was delicious!
2 comments:
Hi Roberta- What size and make is that covered roasting pan, and is this the same you used for the corned beef? Vekim
It's a 13-inch pan, from Amazon, a last-minute change after my first choice was not going to arrive in time for Thanksgiving. It's the only one I own and it has worked out well. This is it.
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