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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pork Tenderloin Roasted with Vegetables Recipe

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This recipe for Pork Tenderloin Roasted with Vegetables is from The Allan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 or 2 pork tenderloins
onion
carrots
parsnip
potatoes
Brussel sprouts
rutabaga

2 tablespoon oil
½ teaspoon pepper
1 teaspoon coarse salt
2 cloves garlic (optional)
Directions:
Directions:
The vegetables to be used are at your discretion. Peel and chop to about 1-inch pieces.
The number of vegetables depends on how many people you are serving.
Trim the pork tenderloin to remove fat and silverskin.
Place pork tenderloin and chopped vegetables in a ziplock bag. Add other ingredients. Seal bag and shake to coat. Cover a sheet pan with foil. Place vegetables and tenderloin on the pan. Do not crowd or the vegetables will steam not bake.
Bake at 400ºF for 35-45 minutes. If needed broil for 5 minutes to enhance the color. Watch carefully or things will burn.
Personal Notes:
Personal Notes:
This is a very general recipe and can be modified in many ways.
For the pork tenderloin, I like to rub it with finely chopped fresh herbs or you can add the seasoning mix below:
2-3 tablespoons fresh lemon, lime, or orange juice (or any combo of these)
2 teaspoons Italian seasoning
1 teaspoon cumin
1 teaspoon salt
1 teaspoon chili powder
½ smoked paprika
¼ black pepper

For the meat and vegetables to cook at the same time the vegetables need to be cut into fairly small pieces. If you want your vegetables in larger pieces put them to bake 15 minutes before you add the meat.

If you like apples with your pork you can core and quarter apples and bake them with the vegetables.

If you are using more tender vegetables like Bok Choy, Cabbage, Zucchini they only require 10-15 minutes to cook so add them later.
If the skiins are tender you do not need to peel the potatoes or carrots.

 

 

 

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