A Colorful Meal

There is nothing more satisfying than a savory meal in the wintertime. It warms your soul. It happifies your heart. It makes you create new words in your food happiness delirium. I always imagine winter meals against the white of snow…which is not really how a sane person imagines his or her meals. You probably imagine them on a plate. I imagine them brightening up the winter months that are usually snow covered. As if I am going to take my food, throw it on the snow, take a picture, and then eat it afterward from the snow. That sounds very outdoorsy, very life on the range while on a hunting trip in the mountains. …how exactly did we get here?

Here’s how this meal started:

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These carrots were staring at me, asking me to buy them. So I listened. I peeled them quickly, and cut off a few inches of the tops still leaving some greens on there for flavor and the look. I threw ’em on a foil lined cookie sheet, then drizzled some extra virgin olive oil all over them. After a generous sprinkle of salt, a sprinkle of chopped parsley, and a bunch of cracks of pepper, I threw them in the oven at 350 until they were able to be pierced with a fork (about an hour).

 

 

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When they came out, I sprinkled some more chopped parsley on there for color and flavor. Love!

The protein for this meal was a pork tenderloin that I had marinating in my fridge for a bit. Here’s how I built the marinade and cooked it:

– 1/3 cup of pears, chopped – this is what I had leftover

– a few sprigs of thyme leaves (strip leaves from stems)

– 1 tsp of minced garlic

– 1/2 tbsp of honey

– 1/2 orange, juiced

– 1/2 lime, juiced

– pinch of salt

– 1/4 teaspoon of pepper

I put this in a bowl, and stirred, then added the tenderloins,  smeared all over them, and covered for a few hours. I would do this overnight for a night or two if I could, but I just didn’t, and it was still delicious.

When it came time to cook:

Preheated oven to 400 degrees. Lined a baking dish with some foil for easy cleanup later – and it’s also easier to pick this up later and get all the good bits and juices. Placed all marinade and pork tenderloin on the foil, and cooked for 45-55 minutes or until the center registered about 155 -160 degrees on a meat thermometer. I let it stand on a cutting board for 10 minutes after cooking.

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The juices and honey complemented the savory thyme leaves, pepper, and garlic perfectly. My husband loved this. My tummy loved this. My winter heart was warmed.

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