mistymee

This is what I'm making for dinner this evening..it's one of my favs.. (And remember Pork Tenderloin compares well nutritionally with Boneless Breast of Chicken)...


One Pork Tenderloin roast, butterflied (which means to cut lengthwise down the center of the loin, only not cutting all the way through so you can spread the roast open.)

2 - 3 tsp. of olive oil

1- 2 cloves of garlic, minced (or use the jarred garlic in oil if you need spead or ease)

1 tsp. of dried Rosemary

2 whole onions, cut into rings, sauted

(all of the above is a "guesstimate" as I don't really measure... I just eyeball it.. and I always added more onions.. they're really important to keep the roast very moist)
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Preheat over to 350 degrees

Saute onions in 2 tsp of olive oil until soft

Rub remaining tsp olive oil over roast.
Rub garlic over roast
Crush Rosemary in palm, then rub over roast.

Place roast in shallow baking pan, on low roasting rack
Cover with sauted onions and then aluminum foil.. roast 45 minutes covered. Remove foil, and roast for another 15 minutes, till done.

Pre-op, I served with this long-grain & wild rice, steamed broccoli or green beans with almonds and a salad and a nice glass of wine..(sigh)

For Geof, I'll probably still do the above, though we make a mixture of 3/4 cup of brown rice to 1/4 cup of Wild rice to lower the glycemic index a bit and we'll both skip the wine, sadly.

I'll have a tiny bit of the broccoli or beans, and maybe a tablespoon of the rice..

Hopefully, my stomach will tolerate this today, as I've been feeling a bit under the weather today but it's what I planned before and he still needs to eat, lol.

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