Philosophizing About Food With Francine: A Savory Dinner To Warm A Chilly Autumn Evening
by Francine Black
This evening’s supper, ready for the oven: a wreath of pork tenderloins joined by a medley of vegetables, herbs, and apples.
Sheet pan dinners are wonderfully quick to prepare and owe their delicious flavor to the carefully chosen roasting companions.
In our case we have brined our pork loins for maximum juiciness, circling them around a tried and true grouping of carrot, sweet onion, Yukon potato, mushroom, tiny tomatoes with leaves attached, and slices of gorgeous ambrosia apple for a hint sweet tartness.
The fresh herbs are the same wonderful combination found in the Provençal shaker: parsley, thyme, lavender, marjoram, sage and rosemary.
Finally we bathe our highly anticipated dinner with a bit of good olive oil.
Once the meat and vegetables roast together, they will create a gorgeous fond which can be deglazed and made into an excellent sauce.
If you’re like me and are enticed by amazing aromas even before the first taste, this dish is for you!
Note -- You can find a simple pork chop and vegetables sheet pan recipe here. This recipe is not from Francine, who mostly does not use recipes.
High in the mountains above Bally, where the dense groves of treetops seem to touch the sky, is Francine Black, Boyertown’s own version of chef Julia Child. Her daily activities reflect the things she most values: family and friends, music, and lovingly prepared food.
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