Today I was at Natorp’s nursery outlet in Mason helping members of the Herb Society choose herbs, flowers and veggies.
I had a nice chat with a young woman named Elizabeth, who reads this column and wanted me to share a couple quick, tasty recipes that can be made without a lot of effort. In fact, Elizabeth said she’d reciprocate with some of her favorites, too. So, Elizabeth, I’m waiting…. Meanwhile, here’s a good start:
Roasted herbed pork tenderloin
Salt and pepper to taste
1 teaspoon ea: garlic powder, ground coriander seed, Italian blend seasoning
Chicken broth or a little white wine (opt)
Preheat oven to 425. Trim and pierce tenderloin with a fork all over. Rub with oil. Stir seasonings together and rub all over the meat. Film an oven safe pan with oil and get it hot. Brown pork all over. If you want, pour a little broth or wine around pork (this gives a nice bit of juice to drizzle over). Roast about 15 minutes or so, turning over halfway through, until meat registers 145 or so. Remove from oven, tent with foil for 10 minutes to distribute juices, and serve. If you use broth or wine in the pan, stir it up with the brown bits in the pan, and drizzle over sliced meat.
Tip from Rita’s kitchen:
Pork tenderloin is high in protein and low in cholesterol and fat.