I read cookbooks like I read great novels, cover to cover with great anticipation. With cookbooks, I can imagine the food’s taste, texture, and smell. When the dish sounds really good, I can’t wait to recreate it in my own kitchen.  Today I am going to share a recipe that is a casual year-round favorite that is so delicious – and well worth the preparation. I have cooked this several times, once at a family picnic using a cast iron Dutch oven, and multiple times in my home kitchen using a cast iron skillet. Either way both times, it was eaten down to the last morsel.

Oven-Roasted Tenderloin, from the book, A Cowboy in the Kitchen by Grady Spears and Robb Walsh is served with Apple-Poblano Chutney. I have also served it with oven roasted potatoes and carrots.

Yield 4 servings.

2 pork tenderloins (about 1 pound each)

3 tablespoons olive oil

Kosher salt to taste

Freshly ground pepper to taste

1 tablespoon unsalted butter

2 sprigs fresh sage leaves, coarsely chopped (I use jarred rubbed sage when I don’t have fresh sage on hand)

Preheat oven to 350 degrees. Prepare the tenderloins by rubbing them with 1 tablespoon of olive oil each. Season them generously with salt and pepper. Heat the remaining 1 tablespoon oil and the butter in an ovenproof sautée pan (I use a cast iron skillet or a heavy skillet). Place the tenderloin in the pan and sear them on all sides to a golden brown. Remove the pan from the heat, sprinkle sage over the meat, and set the pan in the oven. Roast the tenderloins, turning them once, for about 10 minutes. Check for doneness.

The meat should be just slightly pink but cooked through. When the tenderloins are finished cooking, remove them from the oven, cover them with foil, and let them rest for 5 minutes before cutting.

At serving time slice the port tenderloin into thick slices, on the diagonal. Serve the slices on a big platter with the roasted potatoes and carrots.

In the summer, when the weather is a little too hot for roasted potatoes and carrots a nice side salad is a grand addition.

You may want to even try the following green salad recipe it is a favorite one of mine. Try adding strawberries for a little twist.

Now kick off your boots off and dig in!

Spring Greens, Goat Cheese, and Pecans

6 cups baby field greens (spring mix)

1 cup vinaigrette dressing

1 1/3 cups soft goat cheese (about ½ pound)

1 ½ cups toasted pecans

Kosher salt to taste

Freshly ground pepper to taste

Place the greens in a large salad bowl. Add the dressing and toss to evenly coat the salad greens. Divide the mixture into 4 chilled salad plates. Sprinkle teaspoonfuls of goat cheese on the salad using approximately 1/3 cup for each serving. Sprinkle the pecans over the salads and season with salt and pepper. Serve.