Ingredients:
20 Cloves Garlic
1 Teaspoon Salt
1 Lemon, quartered, seeds removed
1 Tablespoon Grated Fresh Ginger Root
1 Tablespoon Adobo Sauce
3 Tablespoons Olive Oil, + some to oil the pan
Salt and Pepper, to taste
1 Large Lemon, sliced thin
1 Package Pork Tenderloin
1 Pound Small Yukon Gold Potatoes, ~2" in diameter, quartered
2 Sweet Peppers, cut into 2" spears
4 Plum Tomatoes, halved lengthwise
10 Kalamata Olives, pitted and sliced thin lengthwise
1 Tablespoon Fresh Rosemary
Directions:
- Preheat oven 250° and spray some olive oil in a 13x9 shallow baking pan
- Remove silver skin from pork.
- Process 2 cloves of garlic, the lemon quarters, ginger, adobo sauce, 1 1/2T oil and salt.
- Brush pork generously with garlic-lemon mix and season with S&P. Let sit at least 20 minutes.
- Toss potatoes and remaining garlic with 1/2T olive oil and bake while preparing the rest of the ingredients.
- When potatoes are slightly brown remove pan from oven and put potatoes and garlic aside.
- In same baking pan make bed of overlapping lemon slices and place pork on the lemon slices.
- Arrange potatoes and garlic around pork and sprinkle with olives and rosemary.
- Roast pork in middle of oven for ~20 min.
- Brush pork with remaining garlic-lemon mix.
- Toss tomatoes and sweet peppers with remaining oil until well coated and add to pan.
- Roast ~10 mins. more--until meat thermometer registers 150°.
- Let rest for 10 minutes.
- Move lemon slices to serving plate, slice pork and fan across lemon slices, surround with vegetables, serve and enjoy!
Notes:
May also be made with chicken breasts which are skinned, but not boned.
It may also be made with cut-up skinless boneless chicken breasts, but after roasting the potatoes and garlic, quarter the lemon slices and do the remainder in a covered glass or ceramic dish in the microwave.
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