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Finally 
 
May 1, 2009 3:14 pm 
Updated: May 2, 2009 8:03 am
I was finally able to make the pork roast and roast veggies tonight.  They are both currently in the oven.  Two bits of bad news - I got the food in the oven much later than I planned.  First, I started too late.  Then, it took me significantly more time to prep the food (the kitchen was a disaster after being ill for a couple days and dh making 3 batches of blueberry muffins this am).  It took me so long to get the food in that we will probably have to take it out of the oven and leave the house without eating it so we can be on time for a ceremony dd2 is in at 6 pm.
The second bummer was when I took the pork tenderloin out of its bag - it was cut in 2 pieces lengthwise (each roughly a foot long)!  I had no idea it would be like that and I'm really quite curious why it was.  Each piece individually wasn't very thick - about the size of a thick pork chop.  I didn't have enough breading for both parts, so I just put the cut sides together.  I didn't try to hold them together with anything other than gravity.  All in all, it made it very interesting  to decide how to insert the thermometer.  When the thermometer says the meat is done (and yes, mine does really talk), I'll be peaking between the pieces and see how it looks.
I did make a couple changes to the veggies - my family doesn't like squash, so I substituted carrots.  I also added mushrooms, for me!
The veggies are done and out of the oven, so I snuck a taste.  I liked them, at this point I'd rate them at least a 3, not sure if I'd go higher than that.  Hmmm, I snuck a second taste and liked it better.  We shall see how the rest of the family feels later when we reheat it and eat it.
Although my thermometer said it was done, when I took the pork out and peaked, it was still a bit pink.  I decided it was good enough since I'd be reheating it later for dinner anyway.  So the results - the pork roast was fabulous, everyone raved.  We haven't discussed it yet, but I think we'll probably give it a 5.  The veggies - pretty good - the Yukon Gold potatoes were the biggest disappointment.  They were dry.  The sweet potatoes were overcooked.  The veggies will probably end up with a rating of 3.  Some of the problem could have been my fault trying to cook the veggies and the roast together.  I liked the red pepper best and the mushrooms were a hit too (I did add them in for the last 10 minutes only.)
 
Comments
May 1, 2009 7:33 pm
Hi Momma Cooks, I've had that same surprise when buying pork tenderloins. 2 small skinny ones rather thanone large. Kind of a bummer.
 
May 2, 2009 8:03 am
Nice to know I'm not the only one it's happened to. If I remember, I'm going to ask the butcher about it.
 
 
 
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Mom in Wisconsin

Home Town
Chicago, Illinois, USA
Living In
Green Bay, Wisconsin, USA

Member Since
Aug. 2001

Cooking Level
Intermediate

Cooking Interests
Slow Cooking, Kids, Quick & Easy

Hobbies
Scrapbooking, Knitting, Camping, Biking, Walking, Reading Books, Genealogy, Charity Work

Links
 
 
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About Me
My first excursion into cooking was for my Girl Scout badge. Iirc, it was a success; not great, but good. It wasn't until college that I really had to cook on my own and who can truly call college cooking, cooking? After college, I had to cook for myself and I did okay. I had an electric stove in my apt and I hated it. I remember one time finding my wooden cutting board on a burner that was turned on. Thankfully, I caught it quickly and only ruined one side of my cutting board. I cooked more after I got married and I cooked some disasters. Mostly my disasters were related to trying to cook healthy, low fat meals. I guess my skills improved over time or at least they weren't so bad that my husband wanted to cook instead of me! My cooking skills are significantly improved now. I think it’s because I only choose top rated recipes - you rarely go wrong. It is also great having kids – my girls think their mom is the best cook in the world.
My favorite things to cook
I love trying new recipes, sometimes to my detriment. And I'm not talking about not liking the recipe. That hasn't happened too often (thankfully). I'm talking about when we do like it. Because sometimes I am so obsessed with trying something new that I forget about the newer recipes I've made that we liked and when I remember them, I can't remember where I found them. This doesn't happen as often as it used to thanks to search engines, but it still happens occasionally. I'm also getting much better at going back and entering a rating for a recipe I've tried and adding weblinks into my AR recipe box.
My favorite family cooking traditions
My favorite family cooking tradition is my mother and grandmother preparing Christmas dinner. My memories range from when we went to my grandparent's house for the meal to when my grandma was living with my parents. The night before dinner, my grandma and mom would make dessert. It has a horrid name - Ice Box Cake - but it tastes heavenly. My grandma made it best. I can't make it as fluffy as she did, but we all still love it. I also vividly remember my grandma making the bread for the stuffing and keeping her counters on the table so she'd know if she had enough cups. I remember too that my grandma was the turkey expert. She'd be the one to pass judgment on whether or not it was done and sometimes that meant ignoring that little popped up button. Nowadays, I cook a meal fairly similar to my family's traditional meal. I never seem to have the time to prepare dozens of different kinds of cookies. I also wish we had an extended family meal, but we rarely do for Christmas.
My cooking triumphs
About a year ago, I wanted a salmon pasta recipe, so I made one up. And it worked! It was the first time I just made up a recipe and it tasted good. The good news is that I wrote down what I did. The bad news is that I have currently misplaced that sheet of paper....
My cooking tragedies
Anything that has to rise with yeast. I love fresh bread, but the only way I can get it is with my bread maker. I'm also not very good with fish. Too often it's overcooked and dry, which is not good esp since I try making salmon twice a week.
 
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