|Porthos (now 16 months old) and Georgia (almost 5 years old)|
Thursday, November 25, 2010
Thursday, September 30, 2010
I posted a picture of it long time ago, but I never posted the recipe...so here it is:)
Preheat the oven to 425F.
Peel,wash and slice vegetables. You can use any vegetables you want. I used yukon gold potatoes, baby carrots, red onions, vidalia onions (which are very sweet onions), red bell pepper, yellow bell pepper and orange bell pepper.
Season the vegetables with plenty salt (kosher salt), olive oil, rosemary ( I used dry rosemary), thyme (dry). Again, you can use whatever herbs you want.
While preparing the vegetables and preheating the oven, put the pan you're going to roast the vegetables in the oven too. We want the pan to be very hot so when the vegetables hit the hot surface of the pan they will from right away a crust and won't stick to the pan.
After you put the vegetables in the oven,prepare the pork tenderloin. I only seasoned it with some salt (remember,the bacon has some salt too), freshly ground pepper and I think I put some dry rosemary too. Wrap each slice of bacon around the tenderloin and secure it with toothpicks.
After the vegetables roasted for about 30 minutes, put the pork tenderloin on top of the vegetables and cook for another 30 minutes. Pork tendeloin (like chicken breast) is soo seasy to dry out because it doesn't have any fat at all. The bacon will keep this piece of meat moist inside and it will give it such a nice flavor. Also, the vegetables will get a really nice flavor from the bacon.
Wednesday, September 29, 2010
The summer's gone...so are my cute hummingbirds for whom I made sugar watter all summer long; gone are too my flower baskets hung by the deck; gone are my lilies...and soon the green of the forest will be gone...I'll miss you!
Monday, September 20, 2010
Rich brioche bread topped with cream cheese and blueberries and bathed in a mixture of 12 eggs,4 cups of milk and honey. A rich homemade blueberry sauce is the final touch!