Originally I had decided I wanted to craft a roasted potato sourdough bread, now that I’m truly obsessed with baking bread.

However, the sourdough proved to be a little too tricky.

In the original plan, I had also determined I wasn’t just making bread, I was making a meal.
So, I did just that.
I stuck to the plan in all ways – except for the bread – and I’m sure glad that I did!

Roasted Potatoes
2 large red potatoes, chopped
2 Tbs. butter
sea salt and pepper

Preheat oven to 425 degrees. Toss the chopped potatoes with butter, salt, and better. Roast for 45-60 minutes, covered in foil, until soft.

Pork Tenderloin
1 small pork tenderloin
garlic salt and pepper
2 Tbs. butter

In the same preheated oven, toss the pork, garlic salt and pepper, and butter together. Roast, covered with foil, for about 45 minutes. This actually CAN be done at the same time AND in the same baking dish as the potatoes. We’re all about efficiency here.

Pistachio Tomato Pesto
1 cup shelled pistachios
juice and zest of 1 lemon
1 large heirloom tomato, chopped
8 oz. Emmi Roth Pavino cheese, in chunks (like a sweet, yet sharp, Gruyere)
1/4 cup extra virgin olive oil
1/4 tsp. garlic salt
pinch of black pepper

Combine all the ingredients in the bowl of a food processor and purée until smooth.

Serve the pork atop the potatoes and garnished with the pesto.

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