Roasted Potato Salad... (Part 2 - The Eating)

There is something about simple potato salad. The creamy texture of the mayo, the bite of the mustard, the crunch of celery and the bright highlight of the onion all surrounding - in this case - the body of roasted potato cubes. With that last element the salad went from elegantly simple to simply elegant.

Now, if I might, let me round out the epicurian picture.

Preheat the oven to 375 F.

I removed the "silver film" from the pork tenderloin (the smaller cut, 1 - 1.5 lbs) and then tied it into a pinwheel. Salt, pepper, garlic powder and onion powder to taste then seared on all "sides" in 2 tbls of olive oil in a smoking hot cast iron skillet.

Once the browning is complete then cover the pork loin with strips of hickory smoked bacon. The bacon does three important things for this meal. First, it is a 'moisturizer' for the little roast. Second, it is a cooking indicator. I know I will be taken to task for saying this but, "when the bacon is done, the pork loin is done" (Yeah, I am one of those that prefers pork done. Sorry.)

Finally, the third and perhaps most important reason for the bacon is to compliment the potato salad.

So, in presentation there are three slight slices of roasted pinwheel pork loin opposite a serving of cold roasted potato salad married together with a strip of chrisp bacon.

Enjoy...