Tuesday, March 30, 2010

Parmesan Pork and Veggies

I snagged this recipe off of the Crossfit Peachtree Recipe Blog. It was really good and a nice change from grilling our pre-flavored pork tenderloins.
The tenderloins I used were thin so they cooked in about 1 hour and were well done while some of the veggies were not as soft as I would like, so next time I will dice my veggies up smaller.
This does contain potatoes which Paleo followers eat in moderation. Bridget suggests if you do not want potatoes to substitute in something like rutabega or parsnips.

2 cups diced red potatoes, unpeeled

1 cup chopped onion

1 cup chopped celery

1 cup chopped carrots

1.5 cups reduced-sodium chicken broth

1/2 cup dry sherry

One 2-lb. pork tenderloin

Table salt and freshly ground black pepper to taste

2 Tbs. dried sage

1 Tbs. salt-free garlic-and-herb seasoning (I didn't have this so just substituted some garlic powder)

1/4 cup freshly grated Parmesan cheese

Heat the oven to 400°F.
Arrange the potatoes, onion, celery, and carrots in a large roasting pan. Pour the broth and sherry over them. Season the pork all over with salt and pepper and sprinkle with the sage and garlic-and-herb seasoning. Place the pork on top of the vegetables and sprinkle with the Parmesan (press the cheese into the meat).
*I would also add garlic and sage on the porkRoast until an instant-read thermometer inserted into the thickest part registers 160°F, about 45 minutes.Let the pork rest for 10 minutes, then cut crosswise into 1/2-inch-thick slices and serve with the vegetables and brothy sauce.More from my kitchen soon!

Jackie and Cooper have had another tough day at the office. sigh.

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