Every Sunday I try to make a lunch consistent with Jade’s expectations. Last Sunday I just wasn’t feeling it and wandered around the garden humming Scarborough Fair until I was forced to act.
Thank God for all of those herbs in the garden! I put them in everything
Roasted vegetables always work for Jade. I sprinkled on some herbs.
She also never says no to fresh green beans, especially with lardon. I sprinkled on some herbs.
No brainer for the pork fillet; olive oil, garlic and salt. And the herbs.
A little grilling.
And voila! Sunday lunch sorted.
Grilled Pork Fillet with Herbs
1 small pork tenderloin, about 2 lbs
4 garlic cloves, chopped
2 tbsp olive oil
1 tsp salt
1 handful each, parsley, sage, rosemary and thyme, chopped
Stab the pork all over with a sharp knife. Make a paste with the garlic, oil, salt and about half of the herbs. Rub the herb paste into the pork and refrigerate for 2 hours.
Grill the pork, off flame, top down at 400 F for 1 hour.
4 large potatoes, cut into chunks
4 carrots, thick sliced
2 onions, cut into eighths
1 1/2 tbsp olive oil
2 tbsp of reserved mixed herbs
Salt and pepper
Mix everything together and roast in a 350 F oven for 45 minutes-1 hour.
1/2 cup lardon batons or chopped bacon
2 shallots, thinly sliced
1 lb green beans steamed
Cook the lardon in a skillet until it begins to brown. Add the shallots and cook until soft. Add the green beans and toss to coat with bacon and shallots. Sprinkle with mixed herbs.