Pork Tenderloin & Roasted Veggies
Author: 
Recipe type: Easy Dinner, Complete Meal
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
An easy but very cozy meal that's adaptable to any veggies that need to be used up!
Ingredients
  • 1 or 2 pork tenderloins
  • Fall Veggies--about 4 cups total
  • 4 T. Olive oil, divided
  • Salt & Pepper
  • 3-4 garlic cloves
  • 2 bunches of fresh thyme
Instructions
  1. Preheat oven to 400 degrees.
  2. Rinse, peel (if needed), and chop veggies into approximately 1 inch cubes.
  3. Throw veggies on a baking sheet lined with parchment paper. Add 2 T. olive oil, salt, and pepper. Use your fingers to scrape the thyme leaves off the stems. Toss everything together with your hands. Set aside.
  4. Meanwhile, heat a 12-inch cast iron skillet (or similar, oven proof pan) over medium high heat.
  5. Rinse the tenderloins and pat dry.
  6. When the skillet is hot, add the remaining 2 T. of olive oil to the pan.
  7. Add the pork and sear, turning as needed to brown on all sides. Season all sides with salt and pepper after they sear.
  8. Rub the garlic cloves over the seared meat and toss them into the skillet with the pork. Toss the remaining bunch of thyme in as well.
  9. Put the cast iron skillet into the oven onto the middle rack and the sheet pan of veggies on the lower rack.
  10. After 10-15 minutes of roasting, remove the sheet pan from the oven, turn the veggies, and return to the oven.
  11. Roast until the pork reads 135 degrees with a meat thermometer, about 20 minutes.
  12. Carefully tent the skillet with aluminum foil and let it rest for 5-10 minutes.
  13. (The veggies may need another 5 minutes or so to be tender and browned.)
  14. After resting, slice the meat and plate with the veggies. Serve with a crisp, green salad if desired.
Recipe by sprinting spoon at https://www.sprintingspoon.com/pork-tenderloin/