|Pork Tenderloin with Fall Vegetables|
This is an easy yummy dish to make that highlights the best of fall. I can usually draft my husband to help with all of the chopping and that makes the preparation go that much quicker. Add some good music (we have speakers in the kitchen so I can listen to music while I cook) and I am in cooking heaven.
2 Tbps of Oil
Approximately 1.5 lbs (.70 kg) of Pork Tenderloin
2 Tbsp of Butter
1 Medium Onion, Cut in Chunks
2-4 Carrots, Cut in Chunks
2 Stalks of Celery, Cut in Chunks
3 Cloves of Garlic, Sliced
3-5 New Potatoes, Cut in Chunks
2-3 Apples, Cored and Cut in Chunks
2 Sprigs of Thyme
2 Sprigs of Rosemary
3 Sprigs of Parsley
Salt and Pepper
Preheat oven to 400 F/200 C/ Gas Mark 6.
Pour oil into large cast iron skillet and heat over medium heat. Salt and pepper the pork tenderloin and sear in the skillet.
|Searing the pork tenderloin; the veggies are chopped|
|Browning the veggies|
Add the apples. Push the vegetables aside so the pork tenderloin is in the middle. Add the herbs.
|Ready for the oven|
|Ready to eat|
The bottom line: will we make this again? Yes, in fact I have made it several times. It is both a yummy and beautiful dish.