I first marinated a tender loin for about an hour in rosemary, thyme, garlic, turmeric, salt, pepper and coconut aminos.
While that was marinating, I chopped some vegetables:
- Carrots
- Parsnips
- Turnips
- Leeks
- Sweet Potatoes
- Red Beets
When the meat was ready, I heated a little coconut oil in my dutch oven and browned the tender loin on all sides. I then set the tender loin aside. At this point I added some beef bone broth, red wine and a little arrow root to the dutch oven and let it thicken a bit. I then added half of the vegetables to the Dutch oven and stirred them just to get all of the vegetables covered with the liquid. I then added the tender loin to the Dutch oven and placed the whole thing in the oven at 400 degrees. After 1/2 hour, I put the remaining vegetables in a roasting pan and put them in the oven to roast.
When the meat reached 160 degrees, I removed the Dutch oven and the roasting pan. I let the meat rest while I made a salad using:- Spinach
- Kale
- Arugula
- Beet greens
- Raspberries
- Blackberries
- Walnuts
- Homemade Raspberry Balsamic Vinaigrette.
When it was all ready, I sliced the meat and served it all with a raspberry balsamic reduction and a little Cabernet Sauvignon.
Suzy and I enjoyed it and then relaxed until Ryan Seacrest and Jenny McCarthy brought in the new year!
I hope your New Year was safe and enjoyable.
