Roasted Pork Tenderloin
Pork Tenderloin is always good for a winter dinner, although I enjoy it off the grill also. Roasting in the oven with vegetables makes the house smell great and your entire meal can be done together. I always buy a larger size then I need because leftovers are great the next day for lunch or with BBQ sauce for pulled pork.
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this dish is great for arranging the vegetable in a pattern,
mushrooms, onions, celery, & carrots |
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| mixed the vegies this night onion, celery, carrot, parsnips & turnips |
I usually buy a whole tenderloin (about 5 lbs) spread it with Grey Poupon Dijon Mustard sprinkle with spices I like thyme, salt, pepper, and bit of garlic. Pan sear it on all sides in preheated large saute pan. Place on a roasting pan that has been drizzled with olive oil, add vegetables drizzle top of them with olive oil and sprinkle the same spices on them. Roasting at about 375 takes about 45 min if oven was preheated. Let rest about 15 min then slice and serve.
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| I deglazed the pan the meat was seared in with a couple turns of Basalmic Vinegar, about 1/4 c red wine, 1/2 c beef broth and let reduce to make a gravy. |
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sometimes I'll add sides here was sweet potato, pecans & pepper
drizzled with oil and roasted at the same time |
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----these came out great, mashed potato put into baking dish,
topped with carmelized onion and grated cheddar cheese |
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