A nice pork tenderloin is as easy to cook as a plain ol’ pot roast, but leaner (and therefore lower in calories, fat, all that bad stuff), and much more impressive to whoever’s sitting down at the supper table! Thrifty, too — it’s boneless and has very little fat, so there’s no waste. Plus, they come in pairs. Pick up a tenderloin up on sale for about the same price as a modest cut of beef, roast both pieces, serve one for supper and freeze the other to slice-and-zap for an fast supper on a busy night.
Pre-heat the oven to, oh, 325 °F and put a roasting rack in a shallow pan. Dust the tenderloin with seasoned flour, if you like. The pork should roast for about an hour, depending on its size — to 170° inside temperature, I think they recommend. Last night, I put in a little crushed rosemary and mustard (powdered, not prepared), and loosened the pan scrapings after cooking with a splash of apple cider, to make a bit of a sauce.
While the meat is roasting, you might as well use the oven to cook rice to go with it. Use 1 cup of ordinary “no-name” white rice with 2 cups of boiling water, and maybe a dash of salt — I just use my 1.5 quart vintage Corningware casserole dish — and bake it (covered!) for 35 or 40 minutes.
Meanwhile, prepare whatever you planned on having for veggies. By the time the pork tenderloin is all roasty and tasty, the rice will be ready for your supper too! Now, what could be easier than that?
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