Sunday Celebration for Christopher

My nephew has moved back from LA. This is a big deal because he had just graduated from high school in May and drove to CA with friends to make a living playing in a band. He is very good on the guitar and sings beautifully. But, he is back...he wants to go to school and get a JOB. His mom lost most everything in a fire and Christopher decided that his family needed him and that he needed them. We are all so happy. He is the sweetest young man. Tonight's dinner will be Pork Tenderloin, Crash Potatoes and something else.

Recipe: Crash Hot Potatoes by The Pioneer Woman

Prep Time: 30 Minutes | Cook Time: 25 Minutes | Difficulty: Easy | Servings: 6

Ingredients

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Olive Oil
• Kosher Salt To Taste
• Black Pepper To Taste
• Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Perfect Pork Tenderloin

By BeachGirl on June 05, 2003

148 Reviews

• 
• Prep Time: 10 mins
• Total Time: 1 hrs 14 mins
• Serves: 4-5, Yield: 1.0 pork tenderloin

About This Recipe

"My #1 way to cook a pork tenderloin or a boneless pork loin because it's ALWAYS moist and tender. It's easy and foolproof! If you like, marinade the roast and rub with any seasonings that please your palate! If you enjoy this recipe and cooking method, you might want to try my roast beef version - Recipe #65987."

Ingredients

• 1 lb boneless pork tenderloins ( approximate)
• salt and pepper
• dry seasoning, of your choice ( thyme, savory, rosemary, garlic powder, onion powder, Italian seasoning, or a mixture)

Directions

1. NOTE: The success of this cooking method will depend upon how accurate the temperature of your oven is and how well your oven retains heat. Adjust cooking time +/- according your individual oven.
2. Determine the EXACT weight of roast from the meat wrapper. Weight will determine how long to cook the roast.
3. Preheat oven to 500-550 degrees. Remove tenderloin from refrigerator. Season meat as desired. Place seasoned meat in an uncovered roasting pan.
4. Bake EXACTLY 5 1/2 minutes PER POUND. Adjust +/- according to your oven's accuracy and heat retention. Turn oven OFF and DO NOT open oven door for 1 hour. Remove from oven and let rest 5 minutes to redistribute internal juices. Roast will be done, very slightly pink in the center, and very moist.
5. NOTE:******* For anyone questioning this method of cooking, it really does reach the proper internal temperature on a thermometer. If you have an oven probe or a thermometer that has a wire that goes through the side of the oven door, by all means use it and set alarm for 140-145 degrees. It should go off before the hour is up. After resting 5-10 minutes, the roast should reach 145-150 degrees.
6. According to Sara Moulton on FoodTV, salmonella is killed at 138 degrees, and 145 is a safe temperature for pork, although the USDA recommends 160 degrees (meat will be drier).
7. VARIATION: To make Roasted Veggies along with the tenderloin, peel carrots and potatoes, and cut into about 1-inch cubes. Season as desired and drizzle with a little oil. Add vegetables to pan around (but NOT touching) pork tenderloin. Cook tenderloin as instructed above. The roasted potatoes and carrots should be done when the roast is done. You may need to adjust the size of the potatoes and carrots depending upon the weight of your tenderloin and how long you cook it.