Little bitty pork roast (perfect for two)

Recipe: Pork tenderloin with peas and potatoes

In general, roasts are tough to size for two people. They're just too big! A pork tenderloin, however, is often in the 1 to 1-1/2 pound range, the perfect size. Pork tenderloin is so easy and quick to cook that it is a natural for a mid-week dinner for two. Combine this succulent meat with roasted potatoes and quick-cooking peas, and you have a memorable meal.

Pork Tenderloin with Peas and Roasted Potatoes

• A pork tenderloin, 1 to 1-1/2 pounds
• Extra virgin olive oil
• Sea salt and freshly ground black pepper
• 1/4 cup pure maple syrup
• 1/4 teaspoon cinnamon
• A dash ground cloves
• 1/8 teaspoon ground cayenne pepper
• 2 medium potatoes, any color, or 4 small ones
• 1-1/2 cups frozen green peas
• Butter

Heat the oven to 400 degrees F. Wash and prick the potatoes and set them on the oven rack to roast for 45 minutes.

Pat the roast dry with paper towels and season with salt and pepper. Heat a tablespoon of the oil in a 12-inch skillet, and brown the roast on all sides (about 10 minutes). If the skillet is ovenproof, turn off the heat and hold the tenderloin as is until the potatoes have cooked 45 minutes. If your skillet is not ovenproof, transfer the tenderloin to a baking dish.

Combine the glaze ingredients for the roast, the maple syrup, cinnamon, cloves, and cayenne, in a small bowl.

When the potatoes have cooked 40 minutes, turn the oven heat up to 450 degrees F. Pour the glaze over the roast. When the oven hits 450, put the roast in, resetting the time for 12 minutes. Leave the potatoes in the oven, they'll continue to cook. At the halfway point (6 minutes), turn the roast over.

Meanwhile, bring a small amount of salted water to the boil in a small saucepan. Put the frozen peas in the boiling water and partially cover. Lower the heat and cook for 5 minutes. Drain the water off and add 2 tablespoons butter and a few shakes of sea salt. Recover and shake the peas to combine. Leave covered.

When the roast has cooked, take it out and place it on a cutting board. Let it rest for 10 minutes. Take the potatoes out of the oven and turn it off. When the resting time is over, slice the meat and arrange it in a serving dish with the roasted potatoes, split in half. Pour any glaze that remains in the roasting dish over the meat. Pour the peas over it all. Dig in!

This delicious dish is gluten-free.