Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
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Posted: October 18th, 2010
Veggie tale

I don’t know what I did to deserve this.

I made a small center cut pork loin roast Sunday. I roasted it in a casserole, on top of red potatoes and carrots from my garden. I’ve done this lots of times — or at least I thought I had. Usually the vegetables always come out soft and moist and roasted and yummy. This time they didn’t get soft at all. There were no drippings from the meat, which probably didn’t help. They were wrinkly and strangely crunchy. I put some in the mirowave to see if they just weren’t cooked. It made no difference. They were hot all the way through, but hard and even stringy. It was weird, and I was, well, let’s say I was “ticked.”

It must have been that the meat was too lean to drip. But I don’t think that completely explains what happened. When you roast vegetables, they don’t have any meat with them and they soften.

The pork was perfect, by the way. I took it out at 160 degrees. It heated up to 165 while resting. Tender, moist, yummy.

So there, veggies.

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