So, we had our first kid near the beginning of June, a little girl. She's kept me quite occupied, but I'm getting back into the swing of things.
Last night was herb crusted tenderloin.
1/4 c bread crumbs
2 tsp chopped thyme
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp kosher salt
1 Tbs Dijon mustard
1 lb small baby yellow potatoes
1.25lb pork tenderloin
1 shallot
3 Tbs olive oil
1/4 tsp black pepper
1 lb trimmed asperagus
Preheat oven to 400F.
In a small bowl, combine breadcrumbs, thyme, garlic powder, paprika, and 1/4tsp salt.
Brush tenderloin with Dijon, then pat breadcrumb mixture evenly over tenderloin. Place on baking sheet.
Toss potatoes, thinly sliced shallot, 1 Tbs olive oil, pepper, and remaining salt.
Place on separate cooking sheet.
Toss asparagus with olive oil and pinch of salt. Set aside.
Roast tenderloin and potatoes for 25 minutes. After 15 minutes, move potatoes to one side of baking sheet and add asparagus. Let rest 5 minutes and serve.
I'm also interested in making kitchen knives, so I went to a knife skills workshop at my local healthy grocery store. 2.5 hrs of fun and wine later, I now can properly slice and dice an onion, TS!
I had a blast and learned a lot
