Today is National American Beer Day, Navy Day and Black Cat Day. So raise your glass of Coors and say thanks to those who serve our country at sea. As for the black cat thing, this day was created to spark awareness of the low adoption rate for black cats. Personally, if Hubby weren’t allergic to cats, I’d have a black cat. These are beautiful creatures. And just for the record, black canine also face a similar adoption problem. So it’s not totally a superstitious over Black Cats.
Now that we’ve got all those non-food National Days out of the way, let’s get down to the good stuff and that has got to be puttering in the kitchen. This year in addition to putting in our spring garden, we also planted a couple of Rosemary plants in the front flowerbed. It was my intention to grow rosemary both for the herb and also to bring more greenery to the front of the house. Granted, rosemary grows slowly, but I find the convenience of walking outside and snipping a few sprigs for the kitchen might just “stunt” their ability to grow into bushes.
If you use fresh herbs in your cooking, you really should think about growing your own. While our markets have a wide selection of fresh herbs, when you just need a tablespoon or two, and the rest end up in the trash it’s such a waste. The only things I have failed to grow on my own are Parsley and Cilantro. For whatever reason, those die on me. My biggest successes have been chives, sage and thyme. Here it is the end of October, and I’m still snipping from my herb table.
Oh, and one more thing – depending upon who you listen to, today is also National Potato Day. (Not to be confused with Tater Day, which is March 31). While most agree that National Potato Day is August 19, according to Foodimentary, today is National Potato Day. If that’s the case, then this delicious roast with new potatoes is right up the delicious potato alley.
Rosemary Pork Roast with New Potatoes
8 small New Potatoes
1 large Yellow Onion
1-1/2 lb Pork Tenderloin
5 whole Garlic Cloves
2 teaspoons fresh Rosemary
1 teaspoon fresh Thyme
1 teaspoon Dried Oregano
Kosher Salt to taste
Fresh Black Pepper to taste
1/4 cup Olive Oil
1/2 cup White Wine
Butter, as desired for serving
Salt as desired for serving
Black Pepper as desired for serving
Scrub potatoes, cut in half and place in a saucepan. Cover with 1-inch cold water and a pinch of salt. Bring to a rolling boil over medium-high heat. Lower heat to medium- cook for 5 minutes. Drain and let cool to the touch. Cut potatoes in half, place in a large mixing bowl and set aside.
Heat oven to 350 degrees.
Peel onion, cut into slivers and set aside. Pluck rosemary needles from stems, mince into small pieces, set aside.
Mince garlic, place in a bowl with thyme, oregano, and 1 teaspoon of the minced rosemary. Drizzle with a little olive oil to create a paste. Place pork on a cutting board. Drizzle pork with a little olive oil. Rub half on the rosemary paste over one side of the roast. Turn, rub the other side of the roast with remaining rosemary paste. Place roast on a V-Rack in the center of a large, rimmed pan. Set aside.
Drizzle potatoes with olive oil. Add onions and remaining Rosemary. Toss to coat. Season with salt and pepper. Set aside.
Add wine to the bottom of the pan. Arrange potatoes, cut side down, around the roasting rack along with the some of onion slivers. Stuff remaining onion slivers directly under the V-rack to steam up into the roasting meat.
Cover pan and place in the heated oven for about 40 minutes. Uncover and continue to roast for about another 10 minutes or until pork is cooked through and potatoes are tender.
Remove roast to a serving platter. Slice into medallions. Arrange potatoes around the medallions, top with onions. Drizzle with any pan drippings and serve.
When serving, include butter, salt and pepper to individually dress potatoes as desired.