This is another recipe I found in my recent everyday FOOD magazine (October or November). Pork tenderloin is one of our family favorites so I had to try it.
This is my second recipe in my whole cooking career that involves parsnips! They are starting to grow on me.
Pork Tenderloin with Roasted Vegetables / Everyday Food Magazine
Cook & Prep Time: 1 hr 5 minutes (20 minutes prepping / 45 minutes cooking)
You will need:
- 1 small mixing bowl
- 1 large mixing bowl
- 2 rimmed cooking sheets
- chef’s knife
- garlic press
- measuring utensils (liquid)
2 pork tenderloins (the ones I got were kind of large since we have 5 people)
4 garlic cloves, minced (or pressed)
2 tablespoons plus 2 teaspoons of olive oil
1 lb of brussels sprouts, trimmed and quartered
1.5 lbs of parsnips, peeled and thinly sliced
2 medium red onions, cut into 1/2 inch wedges
1 lb of small Yukon gold potatoes (I added this ingredient)
1 tablespoon of fresh thyme (stripped from stem and chopped)
2 tablespoons of fresh lemon juice
salt and pepper
Lay out your pork tenderloins on a cutting board and use a paper towel to pat them dry. Season both sides with salt and pepper. Let them get to room temperature.
In a small mixing bowl, mix the minced/pressed garlic, salt and the 2 teaspoons of olive oil. Stir and mash until it becomes a paste (I added a little more olive oil as I felt was needed).
Spray cooking oil on the both of the rimmed cooking sheets. Place both of pork tenderloins on one of them. Rub the tenderloins with the garlic mixture.
Pre-heat the broiler in the oven.
Put the tenderloin under the broiler for about 10 minutes (until browned). While that is going on, chop your veggies. Okay, let’s talk about the brussels sprouts. Before you roast them along with the other veggies, you need to steam them in a 1 gallon storage bag in the microwave first. For a pound, steam them for about 4 minutes on high, let them cool and then quarter them.
Trust me. I roast veggies all of the time and brussels sprouts take longer than any other veggie. Steaming them before roasting will allow them to be done at the same time as the other veggies.
As you cut the veggies (potatoes (if you want), brussels sprouts, parsnips, red onion) put them into a large mixing bowl. When done chopping, pour the 2 tablespoons of olive oil over the veggies and mix.
Spread the veggies over the other rimmed baking sheet. Season with the fresh thyme, salt and pepper.
Once the tenderloin is done broiling, pull from the oven and turn the oven to 450 degrees. Once the broiler is off and the oven is heated to 450, put the tenderloin on the top rack and the veggies on the bottom rack.
I cooked both for about 20-25 minutes (the original recipe said 10 minutes for the pork and 25 minutes for the veggies, but my tenderloins were almost 5 lbs combined, not 2 lbs as the original recipe called for). The thermometer should read 145 degrees when the pork is done. You will need to gauge this on your own.
When you remove the roasted veggies from the oven, squeeze the lemon juice over them and toss. This adds a nice little zing to the roasted vegetables.
To serve, remove the pork from the heat and let stand covered with foil for about 10 minutes.
Thinly slice and serve with the vegetables.
Everyone really like this recipe and the vegetables – even the parsnips! I added the potatoes because I wasn’t sure about the veggie combo with my two youngest kiddos.
This was easy to put together and tasty. Give it a try!