Author Notes: Autumn is here. It is time to cook and enjoy a rustic meal that your family and friends will love and without any fuss four you. —anka
pounds pork tenderloin (2 peaces)
pounds small potatoes (mine was purple, but any will work)
pieces dry pear (2 pears), coarsely chopped
prunes cut in half
cup white wine
About 1/2 ounce dried mushrooms (mine was chanterelles)
Sea salt and freshly ground black pepper
- Clean pork tenderloins and get rid of the silver skin and any fat; season with salt and black pepper. Let them sit on the side.
- In a spice or coffee grinder place dry mushrooms, bay leaves and juniper berries; grind to a powder.
- Rub mushroom powder all over the pork tenderloins. Place them in opposite direction, and tide with kitchen string.
- Cut potato lengthwise to make quarters. Season then with salt; add oil and mix. Place potatoes in the baking dish; cut dry pears and prunes pleasing then over potatoes. Add wine.
- Now place pork tenderloins in the middle.
- Bake in a 350 degree F oven for 60-70 minutes.
- Baste the pork and mix potatoes halfway through cooking.
- When pork is cooked, cover it with aluminum foil and rest for 15 minutes.
- Remove strings, cut and serve with vegetables or salad.
- This recipe was entered in the contest for Your Best Weeknight Roast