Here is how a normal meal goes with me. Load up your plate like you are starving and haven't eaten in weeks (hence the ridiculous portion sizes seen above). Proceed to have a glass of red wine. Eat all of the vegetables. Then move onto the roasted potatoes/onions. Eat those alternating with whatever meat has been prepared (in this case, pork). Get about 35% of the way through the starch and protein (thank you, Top Chef) and then declare you are full and walk away. Leave the potatoes and pork on a plate in the fridge, so that you can pick at it for the next 2 hours.
Oh, and by the way, here are the recipes for the really easy lunch above. Please note the prep time for marinading the pork! (Not reading the directions close enough turned Friday night dinner into Saturday lunch.)
These Mustard Roasted Potatoes from the Barefoot Contessa were wonderful (and btw, totally gluten free, as I have now learned after having a dinner guest with multiple food allergies) and I am definitely making these again soon. Actually I sorta have to make them, since I got the 10-lb bag at Costco. Lucky for me, they are reeeeaaaallllly good!
Mustard-Roasted Potatoes
2.5 pounds small red potatoes
2 yellow onions (I only use half of one)
3 tablespoons good olive oil
2 tablespoons whole-grain mustard
kosher salt
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
Preheat oven to 425 degrees.
Cut potatoes into halves or quarters, depending on their size, and place them on a sheet pan. Cut onions into half-rounds and toss with potatoes on sheet pan. Add olive oil, mustard, 2 teaspoons of kosher salt and pepper, and toss everything together. Bake 50 minutes to 1 hour, or until potatoes are lightly browned. Toss from time to time during baking so they brown evenly. Sprinkle hot potatoes with parsley and more salt to taste, and serve.
2.5 pounds small red potatoes
2 yellow onions (I only use half of one)
3 tablespoons good olive oil
2 tablespoons whole-grain mustard
kosher salt
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
Preheat oven to 425 degrees.
Cut potatoes into halves or quarters, depending on their size, and place them on a sheet pan. Cut onions into half-rounds and toss with potatoes on sheet pan. Add olive oil, mustard, 2 teaspoons of kosher salt and pepper, and toss everything together. Bake 50 minutes to 1 hour, or until potatoes are lightly browned. Toss from time to time during baking so they brown evenly. Sprinkle hot potatoes with parsley and more salt to taste, and serve.
Herb Marinated Loin of Pork
Grated zest of 1 lemon (I used orange zest)
1/4 cup freshly squeezed lemon juice (4-6 lemons) - I used orange juice
1/2 cup olive oil
2 Tablespoon minced garlic (6 cloves)
1 1/2 Tablespoon minced fresh rosemary leaves
1 Tablespoon chopped fresh thyme
2 teaspoon Dijon mustard
Kosher salt
2-3 pork tenderloins, 1 lb each
Freshly ground black pepper
Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoon of salt in a 1 gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze the air out of the bag. Marinate in the refrigerator overnight, or at least 3 hours.
When you’re ready to cook, preheat the grill. Remove the tenderloins from the marinade and discard the marinade. Sprinkle with salt and pepper, then grill, turning a few times to brown on all sides, for 20 minutes–until the meat registers about 140 degrees at the thickest part. (We cooked these in a 425 F oven for 20 minutes, since it was cold and rainy outside.)
Transfer the tenderloins to a platter and cover tightly with aluminum foil. FOR THE LOVE OF ALL THAT IS HOLY, LET REST FOR AT LEAST 10 MINUTES. Carve in 1/2 inch thick diagonal slices. The thickest part will be pink; this is just fine. The end parts will be well done–something for everyone. Serve with the juices that collect on the platter.
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