Sunday Roast II

As a Sunday roast, this got a thumbs down from the Hubs because I cheated and used BBQ sauce and to be fair, BBQ sauce probably does not have any place in the Sunday roast repertoire HOWEVER, it was delicious and the Boy couldn't get enough of it down his throat. So, a slightly disgruntled husband is small potatoes in this case. It all boils down to his stubborn Britishness. Had this meal been served any other day of the week, it would have been fine. My fellow Americans, boycott stifling traditions! Pour BBQ sauce on your pork tenderloin like you're dumping tea in the Boston harbor! REVOLUTION!!!

Pork Tenderloin(s) enough to feed your people (one is more than enough for us but I make two at a time because pork sandwiches are yummy!)
1 russet Potato per person cut into large chunks
1 butternut squash cut into 1/2" chunks or balled with a melon baller (my fave)
Frozen Peas
Olive Oil
Ground Sage
Salt & Pepper
Bay leaves
Juniper Berries (optional)
BBQ Sauce (store bought or self made)
Sugar

Brine the pork tenderloins 3-5 hours prior to cooking. Fill a container large enough to hold your tenderloin(s) with about a quart of water. In a cup of boiling water, dissolve 1/4 cup of salt and 1/4 cup sugar and add this mixture to the water in the container. Add 2-3 bay leaves, 10 crushed juniper berries and 10 peppercorns. Add pork tenderloin(s), cover and place in refrigerator for 3-5 hours.

Set oven to 350*

Remove pork from brine and discard brine. Dry pork with paper towels and place in baking dish. Brush pork with BBQ sauce and insert temperature probe. Set aside for a bit to get the chill off the meat.

Boil potatoes in salted water for about 5 minutes. Toss with Olive Oil, Salt and Pepper and sprinkle with ground sage. Place potatoes in a metal baking pan.

Toss squash with Olive Oil, Salt and Pepper and place in baking dish.

Place all three in the oven.

Every so often toss the potatoes and the squash around to get an even brown. (maybe once every 15 minutes). Take them out of the oven to do it so your meat isn't very subjected to crazy temperature changes by leaving the door open for a long time.

The tenderloins should take anywhere from 45 minutes to an hour, I rely on my probe to let me know when its ready. I highly suggest using a probe for roasts. STRESS FREE!!!

When your tenderloin reaches 160* remove and tent with foil to rest. Whack the oven up to 400* to get the potatoes extra crispy and the squash extra caramelized.

Put pot with about 1/2" water over high heat to bring to a boil while you wait for the pork to settle (about 10 minutes)

When the pork is ready to slice, toss the potatoes and squash around again, throw your peas in the pot and lower the heat to medium. Slice up your pork, drain your peas (don't overcook your peas -read the package and cook for a minute or two less than what they tell you and you'll have lovely peas) and plate everything. Voila! A Sunday roast fit for an American!