First off, a nod to a classic cookbook, and one of my favorites, Joy of Cooking. We had two pork tenderloins to roasted and I needed a simple, classic recipe. Times like those almost always lead me to Joy of Cooking. It’s a fail-safe and fabulous reference for recipes for over 4,500 of the most beloved American dishes (at least, the 2006 edition contains that many. 4,500). Need to make a pan sauce? Joy of Cooking. Need to roast a chicken? Joy of Cooking. Making dumplings? A yellow cake? Green beans almondine? Biscuits? A standing rib roast? Joy of Cooking.
It’s been named by the NY Public Library as one of the 150 most influential books of the 20th century (dude…). If you don’t have a copy, or are looking for just one cookbook to guide you through common kitchen adventures, I suggest picking one up. And, you’ll have it forever- these books make great heirlooms.
ROAST PORK TENDERLOIN
Lovingly adapted from Joy of Cooking, 75th Anniversary Edition
- 1 tbsp thyme, rosemary, oregano, or other spice you’d like to use
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp olive oil
- pork tenderloin(s), 2-3 lbs in total Read More