httpvhd://www.youtube.com/watch?v=4S9jB8IKs-8
With the Internet fast becoming a place where any person can now create their own audio/video netcast I thought perhaps we should give it a try.
So me and my friend Helenka based here in Toronto, Ontario, Canada schemed to create our very own cooking show (faults and all) with a little editing using the magic of iMovie I’m pleased to present to you “Friends Food Fun!”.
In our first episode we created a meal consisting of marinated pork tenderloin, roasted fingerling potatoes and parmesan asparagus.
Also with the set limit of 10 minutes per YouTube video (plus we had so much fun doing this) you may notice that the video contains quite a few transitions (Im still learning how to edit properly – sigh we found one spelling mistake as well).
Well thanks for watching and enjoy!
B =:)
Recipe: Marinated Pork Tenderloin with Roasted Fingerling and Asparagus
Ingredients
- 1 Pork Tenderloin (about 12 oz)
12 Fingerling Potatoes
8 Asparagus Stalks
1/2 cup of your favourite marinade (we used a Pomegranate one)
1/4 cup olive oil (shared between the Potatoes and Asparagus)
1/8 cup grated Parmesan
2 tbs Rosemary (fresh or dried though fresh is best of course)
1 clove of Garlic, finely chopped
Salt and Pepper to taste
Instructions
- In a container of your choice, pour the marinade over the pork tenderloin; leave in refrigerator for a few hours or overnight. [ Yes I called this process festering 😉 ]
Heat oven to 350 degrees (the temperature will remain the same for all cooking in this recipe).
Next, in a mixing bowl, place the fingerlings, 2 tbs of the olive oil, chopped garlic, rosemary and salt and pepper and mix till the fingerlings are coated. On a cookie sheet wrapped in foil (for easy cleanup), arrange the fingerlings and put into oven for about an hour.At the half hour mark, put your Pork Tenderloin on the same cookie sheet as the potatoes and roast for the final 30 minutes. Once the pork and fingerlings are finished, remove from oven and cover the potatoes/pork to keep warm and to allow the pork to rest.
Meanwhile on another cookie sheet covered with foil, place your prepped asparagus in a single layer. Drizzle the remaining 2 tbs of olive oil and season with salt and pepper before putting into oven for about 7 minutes; then remove from oven and sprinkle the parmesan cheese over the asparagus before returning to the oven to roast for another 5 minutes.
Slice the pork on the diagonal and serve with the fingerlings and asparagus – Enjoy!
B&H
Notes from the Chef’s Sidekick (Helenka)
Dinner was roasted pork (yes, I goofed and said beef on camera) tenderloin (medium rare), asparagus (with parmesan) and fingerling potatoes. Verdict: yummmmmmmmm, especially the pork slices and the slender stalks of asparagus. Also very elegant. We both enjoy our pork tenderloin less than well-done, as the cut of meat is so easy to cook thoroughly. We sprinkled the slices of roasted meat with one of the finishing salts I’d given him: it was the Salish (smoked over red alder, recommended for roasts and salmon) and it was an exquisite, delicate enhancement.
Cooking time (duration): 45
Number of servings (yield): 2
Meal type: dinner
