Roasted loin and potatoes, just add salad.
Simple, take your loin, for beef use Reggae or Rajun, for pork or venison use Radical or Rippin’. Just use about 2 teaspoons per pound and rub the meat well.(marinate as long as possible). Place on a rack in a pan, and roast at 375f until the proper internal temperature is almost met.(at least 140 for rare beef, and 170 for pork). Let it rest for ten minutes. If you want, add some red wine, maybe 1/3 C to the pan juices, cook and stir until slightly thickened and serve drizzled over the roast.
Roasted potatoes for four: wash and cut-up four potatoes into about one inch chunks. Rinse and dry and put them in a large bowl. Add about 1/4C of olive oil and about a tablespoon of Rockin’ Robin seasoning and toss until well coated. Spread them out on a sheet pan and roast until lightly browned and fork tende (about 45mins./1hr @350f/375f).
…now where’s that salad…
