Rosemary-Crusted Pork Tenderloin with Vegetables
Have the family over for a sensational one-dish meal complete with roasted potatoes and vegetables.
- 2 pork tenderloins (about 1 pound/450 g each)
- 1 garlic clove, pressed
- 2 tbsp (30 mL) Rosemary Herb Seasoning Mix
- ½ tsp (10 mL) salt
- 1½ pounds (700 g) unpeeled small red potatoes
- 1 large red bell pepper, cut into 1" pieces
- 1 medium onion, cut into ¼"-thick wedges
- 1 tbsp olive oil
- 2 garlic cloves, pressed
- 1 tsp (5 mL) Rosemary Herb Seasoning Mix
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) coarsely ground black pepper
Preheat the oven to 450°F (230°C). Place the tenderloins side by side, but not touching, on the Large Bar Pan. Rub the surface of the pork with garlic pressed with the Garlic Press. In a small bowl, combine the seasoning mix and salt. Rub the mixture over the entire surface of the pork.
Use the Forged Chef’s Knife to cut the potatoes in half or in quarters, depending on their size, and to cut the bell pepper into 1" pieces. Then slice the onion into ¼"-thick wedges. In a large Bamboo Fiber Mixing Bowl, combine the oil, pressed garlic, seasoning mix, salt, and black pepper; mix well. Add the vegetables and toss to coat.
Place the vegetables on the bar pan, surrounding the pork. Bake for 25-30 minutes, or until the Pocket Thermometer registers 155°F (68°C) for medium doneness; 165°F (74°C) for well done (see Cook’s Tips). Remove the pan from the oven and let it stand for 5 minutes.
Carve the pork into thin slices. Arrange the tenderloin slices and vegetables on a serving platter.
- 8 servings
Nutrients per serving:
Calories 240 (29% from fat), Total Fat 8 g, Saturated Fat 2.5 g, Cholesterol 75 mg, Carbohydrate 18 g, Protein 25 g, Sodium 340 mg, Fiber 2 g
U.S. Diabetic exchanges per serving:
1 starch, 3 low-fat meat (1 carb)
The tenderloin is the leanest pork cut available and one of the easiest to prepare. Roasting the meat at a high temperature for a short period of time ensures the meat will remain tender and juicy.
The temperature of the pork will rise approximately 5 degrees during standing to reach the desired temperatures of 160°F/71°C for medium doneness and 170°F/77°C for well done. Check the internal temperature of the meat after 25 minutes of roasting to be sure it doesn’t become overcooked.
Crushed dried rosemary can be substituted for the seasoning mix, if desired.