I took a pork
tenderloin and sliced it into Medallions then placed them on a baking sheet and
baked at 450 for about 8 minutes, flipped them over then baked for another 8
minutes. This was much easier than doing them in batches in the cast iron
skillet but I like the flavor from the skillet better.
We had salad, taking
care to make sure Heidi's dressings didn't have gluten in them, and cottage
cheese.
Our main side dish
was Roasted Potatoes and Tomatoes which I adapted from a recipe I found on Food
Networks site.
What you need:
3 pounds red
potatoes1 pint cherry tomatoes
4 tablespoons olive oil
6 smashed garlic cloves
3 tablespoons Italian seasoning
Salt and Pepper to taste
Heat your oven to
450 degrees a baking sheet in the oven so the baking sheet gets hot.
Wash the potatoes
then slice lengthwise into eighths. Place in a large bowl.
Rinse the cherry
tomatoes and add to the potatoes.
Add in the olive
oil, smashed garlic cloves, Italian Seasoning, and Salt and Pepper. Toss
lightly until the seasonings and oil are evenly distributed.
Remove your hot
baking sheet from the oven and spread the potato mix evenly on the sheet. It
will sizzle a bit which is kind of fun!
Roast for 15 minutes
then flip the potatoes and bake for another 15 minutes. Stab the potatoes with
a fork to test for doneness. If the fork slide easily then they are done.
Serve warm. This
recipe makes a full baking sheet full of potatoes which was a good side dish
for the seven people in my house. If you are only cooking for two to four then
use one and a half pounds of potatoes and half everything else but keep the
full pint of cherry tomatoes.
I was surprised by
how good the tomatoes were! This dish was very easy and a keeper for the recipe
binder. Prep was about 10 minutes and the roasting process is about 30 minutes.
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