fine dining

Have resolved to post my dinners (when they work out) if they may be a good resource for busy mums. Here’s my first go at it.

Now why I took so long to realize that roasts were easy is beyond me. My mum’s been telling me for years, but finally I succumbed to cook a roast that had been hiding in our freezer for years and yum! The only hard part about them is timing everything, making sure it gets in the oven early enough and – in our case – taking it out of the freezer soon enough so we’re not defrosting it in the microwave long after it should have been oven-b0und.

Tonight’s meal was pork tenderloin with roasted potatoes and roasted, curried cauliflower, a recipe I discovered in Kitchen Playdates, my new favourite cookbook, though not for playdates, just for life. The cauliflower was seriously the best cauliflower I’ve ever had. Usually we never have it as a veggie, or at best smothered in cheese sauce but this recipe was so good we’ll definitely be adding it to our repetoire.

The pork tenderloin is a recipe my mum gave us, here it goes:

  • 1 Tbsp honey
  • 1 Tbsp grainy mustard
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp olive oil
  • 1 small clove garlic squashed or minced
  • salt & pepper to taste

Mix together and rub all over the tenderloin (we usually just do it in a plastic bag) and put in fridge for at least two hours. Turn it once or twice if you remember. We often don’t do this & just put rub/marinade on around when we put in the potatoes. It would probably taste better if we let it sit for a few hours, but it tastes good enough the way we cook it.

BBQ on medium heat for 25 – 35 minutes, turning twice OR roast in 400 degree oven for c. 30 minutes, with temperature gauge (we choose medium), turn at least once.

An addition I’ve made to my mum’s recipe is splashing some wine in with the tenderloin before we roast it and then putting the roasting pan over a burner once the meat’s out of the pan and bringing it to a simmer, scraping any bits off the bottom and adding a bit more wine or water from veggies like broccoli and making a reduction or turning it into gravy. Extra yum!

As for timing, we pop in the potatoes an hour before dinner’s planned. Then the roast half an hour beforehand, and the cauliflower about ten minutes after that and hey presto, it all comes out at roughly the same time. So if you’re home you can be entertaining your toddler with short kitchen breaks rather than mixing and stirring away in the kitchen.

One Response to “fine dining”

  1. Andrea >> Become a Consultant Says:

    My mother taught me that you can cook a frozen roast in the oven if you start early enough. How’s that for easy? The texture isn’t quite as good as what I’d like, but it’s healthier than takeout!

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