Sunday Roast

Over the weekend I was still trying to recoup from this horrible throat infection so that virtually left me nonexistent in the kitchen. My husband made Sunday nights dinner. Through the pots clanging and pepper grinding I really wanted to do nothing more than to manoeuvre around the kitchen at top speed. However I had to rest. He did quite a lovely job at Sunday roast. Roast beef with rosemary and horseradish, roasted potatoes, steamed carrots and mushy peas. Unfortunately I could not enjoy any savoury morsel. After managing only liquids for 6 days I did try a few steamed carrots, mashed, and had a few bites of mushy peas. Tasty as they were I could not enjoy them to their fullest. Everyone not only relished in Sunday roast but complimented the chef. The big compliment coming from me, of course!

I am starting to feel better. Saw the doctor yesterday and I have many doses of penicillin to get me back on track. I think by Thursday I will be up and running full steam ahead in the kitchen. I hope you all had a good weekend!  - JW     

Guinness Infused Cumin and Rosemary Pork Tenderloin with Root Vegetables

Sunday dinner was an interesting one. I was inspired by my luv of the spice cumin and a can of Guinness. The rosemary was a last minute add. Why not have stout as the liquid base for the pork tenderloin and root veggies. I definitely saved the stock. 

I rolled the pork tenderloin in olive oil making sure all sides were lightly coated and then added the spices rolling to ensure each side was coated with cumin and rosemary. The pantry was very fragrant over the weekend do to the cumin! The Guinness was added to the bottom of the slow cooker pot, then some veggies, then the herbed pork tenderloin was set on top of the veggies and more veggies were added around it. The remaining Guinness was poured on top. The slow cooker was set to low for about 5 hours. 

The veggies were not under or over done for the most part because I decided to slice them chunky. A subtle flavour infused by the Guinness however still true their form, taste and texture. There were parsnips, carrots and multi coloured baby potatoes. With a few quarters of white onion here and there for sweetness.

When all was done this is how it got plated. Just a dash of summer savoury. I was going to make a gravy however I feel sometimes we may add sauce for the sake of making it taste better or hiding the natural flavours. I did have a bit of Fortnum's Piccadilly Piccalilli to the side of the meat, not pictured here, but the pork tenderloin was very melt in your mouth that it stood happily on it's own. - JW