Well yesterday, Sunday, was a meal of two favorite gourmet treats, Pork Tenderloin encrusted with Rosemary and Capers along with Roasted Green Beans with Shallots and Almonds. A beautiful combination, however the two dishes present a problem with only one oven. The beans require 425 deg temp while the pork is 350 deg. This is where your instant read thermometer comes into play. Roast the pork for about 20 min. at 350 deg and raise the temp to 425 for the beans. The pork should come out of the oven 8 to 10 minutes before the beans are done, just enough time for it to rest.
And yes we picked the beans out one at a time from the local grocery. They had just received a shipment and had them in a large bin, so each bean could be checked before it went into the bag. I know, a lot of trouble, but it’s worth it.
The answer is yes, we do have a small herb garden and an especially large rosemary bush!
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