Roasted Pork Tenderloin With Vegetable Medley

September 12, 2012

I really enjoyed coming up with this recipe, hopefully you’ll find it tasty as well.

First acquire a pork tenderloin, this should be the easy part. Again I recommend finding a local butcher that you can address by their first name, I have a couple now and it is very worth it. Tenderloin is not something I’ve cooked a lot, maybe three or four times and previously all have been wood grilled (recipe here) so I was anxious to try it in the oven. This was my first attempt and it was pretty good and will hopefully get better over time.

Chop up some portabella mushrooms, line them in a roasting pan, season with marjoram, thyme (fresh), salt (just a little) and pepper. Place a couple of thyme sprigs across the mushrooms. Pour chicken cooking stock over the mushrooms and spice mixture. Place the tenderloin on top of the mushrooms, fat side down and season with red onions, thyme and garlic, be sure to cover the whole thing or parts won’t get spiced enough.  Bake on 400 for about 30 minutes. After the 30 minutes, remove from oven, flip tenderloin over (fat side up) season with marjoram (just a little more) and bake for about 10 more minutes. Check with meat thermometer for doneness because your cook times will vary based on size of meat, etc. Let it rest for about 10 minutes while you prepare your veggies, then slice and cover in the left over broth and mushrooms.


Vegetable Medley 

Melt some Olivio Light in a pan, add in a tablespoon of safflower oil and get it warm. Toss in some garlic, onions and pepper then add chopped broccoli, cauliflower and asparagus tips, add a little salt and then mix up in the pan so all the flavors mesh. This should take about ten or so minutes until the veggies are tender yet a bit crisp.


Roasted Pork Tenderloin with Vegetable Medley

Roasted Pork Tenderloin with Vegetable Medley



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