Recipes: Bacon-wrapped pork tenderloin; roasted potatoes and mushrooms; honey-glazed carrots
Cook in this order:
Roasted potatoes and mushrooms
Wash and cube a pound or so of potatoes. Place in casserole with 1/2 lb. button crimini mushrooms. Sprinkle with olive oil, salt, pepper, herbs and spices, then toss. Cover with foil and cook at 450° til tender, about one hour.
Bacon-wrapped pork tenderloin
Butterfly 1 lb. pork tenderloin [how to], sprinkle with salt, pepper, and spices/herbs you like. Roll up, and place in lightly-oiled casserole. Slice some bacon in halves, wrap these over the tenderloin and secure with toothpicks. Cook at 450° until center of meat reaches 160° [mine took about 45 minutes].
Heat a couple T. butter in a dutch oven. Slice 1 lb. carrots into sticks about 2″ long [I quarter on the fat end], add to pot, then coat with honey. Toss, cover, and simmer about 20 minutes til tender.