Nothing warms us up more on chilly, autumn afternoons than walking into the kitchen to the welcoming aroma of a roast and vegetables in the oven. After a summer of mostly using our outdoor grills for meals, cooler weather brings us back to our kitchen ranges and ovens for warm, home-cooked favorites like this Oven-Roasted Pork ‘N Vegetables recipe.
You might also like to try this Bacon and Cheese Stuffed Mushrooms recipe. Serve the two togethe4r for a meal sure to please everyone in the family.
OVEN-ROASTED PORK ‘N VEGETABLES
1 (3/4-pound to 1-pound) pork tenderloin
8 to 10 small or 4 to 5 medium-size red potatoes, cut in half
2 to 3 medium carrots, cut into 2-inch pieces and quartered
1 small onion, cut into wedges
2 teaspoons olive oil
1 teaspoon dried rosemary leaves, crushed
1/2 teaspoon dried sage leaves, crushed
1 teaspoon salt
1/2 teaspoon pepper
Heat oven to 450 degrees. Generously spray a 15-by-10-1-inch baking pan or shallow roasting pan with non-stick cooking spray. Place pork tenderloin in sprayed pan.
Place potatoes, carrots and onion around tenderloin. Drizzle oil evenly over tenderloin and vegetables. Sprinkle with rosemary, sage, salt and pepper.
Bake at 450 degrees for 30 to 40 minutes or until meat thermometer inserted in thickest part of tenderloin reaches 165 degrees and vegetables are tender, stirring vegetables occasionally.
Makes 4 servings.
BACON AND CHEESE STUFFED MUSHROOMS
8 ounces fresh mushrooms
1/2 cup shredded Swiss cheese
2 tablespoons real bacon bits and pieces or 2 slices bacon, crisply cooked, crumbled
1 tablespoon dry bread crumbs
1 tablespoon chopped fresh parsley
Salt and pepper to taste
Heat oven to 350 degrees. Wipe mushrooms with damp cloth or brush; remove stems (reserving stems.)
In food processor bowl with metal blade, combine cleaned mushroom stems with remaining ingredients. Process until finely chopped.
Fill mushroom caps with mixture and place in a medium size baking pan.
Bake at 350 degrees for 8 to 10 minutes or until mushrooms are tender.
Makes about a dozen mushroom caps (depending on how large or small the mushrooms are).
NOTE: Filling can be prepared by hand by using a sharp knife to finely chop all ingredients, except the mushroom caps.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
