Sunday, October 12, 2014

One Pan Pork Tenderloin with Fall Vegetables

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
Remove pork and add butter, onion, carrots, celery, garlic, and potatoes. Cook for about 8 minutes until vegetables begin to brown.
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
Place in the oven and cook until the pork reaches 140-150F 60-65C in the center. This should take about 30 minutes.

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.  

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