1 1/2-2 lb pork tenderloin
1/2 c breadcrumbs
1/4 c each chopped fresh basil,thyme, rosemary
1/4 c olive oil
2 t coarsely ground black pepper
1 t salt
Rinse tenderloin; combine breadcrumbs, herbs olive oil, salt and pepper in a small mixing bowl and stir. Press crumb mixture into tenderloin. Place on rack and roast at 425F for 25-30 minutes o r until meat thermometer inserted into thickest portion registers 160F. Let sit 5-10 minutes to rest before slicing. Garnish with fresh herbs. Yield: 6 servings
ROASTED ASPARAGUS
1 lb asparagus, rinsed and tough ends trimmed
1 T olive oil
Salt and pepper to taste
Place asparagus on a baking sheet and drizzle oil over asparagus, turning to coat. Sprinkle with salt and pepper. Roast at 425-450F for 10-15 minutes or until just tender crisp. Yield: 4 servings
ROASTED POTATOES
8-10 unpeeled new, fingerling potatoes or other potatoes scrubbed and quartered
1-2 T olive oil
Salt and pepper to taste
Combine potatoes and olive oil and toss to coat. Place in a single layer on a baking sheet or in a shallow baking dish coated with vegetable spray. Roast in the oven at 425-450F for 20-30 minutes or until tender and brown, turning every 10 minutes. Yield: 6 servings
**Can also use 1-2 T crushed rosemary and 2 cloves minced garlic to flavor potatoes.
