Tonight's dinner was composed of one leftover and two easily prepared "new" elements. Last night's leftover rice pilaf served as a bed for chipotle pork tenderloin, with roasted vegetables on the side.I've made this pork several times before. It's super easy and nice & spicy. Slice the pork from end to end lengthwise - not all the way through - just enough to fold it back like a book. Spread 2 finely minced chipotle peppers throughout the inside of the pork and fold it back over. Tie it off on each end and in the middle with some kitchen twine. Pat the outside dry and season with S&P. Brown it on all sides in hot olive oil in a stainless steel pan and then place in a roasting dish. Roast at 375 degrees for 20 minutes.
Our veggie side dish consisted of 1 fennel bulb and 2 shallots (both cut in eighths, keeping the knot in tact), 1 bunch of asparagus (trimmed), and a few handfuls of sugar snap peas. All of this was tossed in a little olive oil and S&P and laid out in a single layer on a baking sheet and roasted for 20 minutes at 375 degrees.
An easy and tasty meal. Why not cook at home when it's this easy?
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