roast pork tenderloin with new potatoes and asparagus is this week’s easy, one-pan make-right-now dinner!
So remember a week or so ago there was a scare, for like a minute, about meat? That there would be a meat shortage any day now?
Yeah – and then there was a run on meat.
So Mike came home with 2 packages of pork tenderloin. Which I think I have prepared maybe one time in my entire life.
But now I had 2 packages to prepare.
And here’s the first dinner I made!
I’ll admit I never thought much about pork tenderloin – but this recipe from Simple Artistic Cooking was easy and delicious!
I tweaked it just a bit to make it one pan because let’s face it – we’re making 3 meals + amillionsnacks on the regular these days so the less clean up the better!
I obviously have to figure out what to do with that other package so come back next week!
very lightly adapted from Simple Artistic Cooking
2 tablespoons olive oil
2 pounds boneless pork tenderloin, patted dry and seasoned on both sides with salt and pepper
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
8 cloves garlic, peeled
1/2 cup rosemary leaves
salt and pepper
1/2 pound baby red potatoes, scrubbed and halved
1 bunch asparagus, trimmed
rosemary sprigs, for garnish (optional)
Pre-heat the oven to 350 degrees.
In a large, heatproof casserole, heat the 2 tablespoons of olive oil over medium-high heat. Add the pork and cook till browned on both sides.
While the pork is browning, combine the extra virgin olive oil, vinegar, garlic, rosemary leaves and salt and pepper in a food processor. Process till smooth.
Spread some of the dressing over the top of the pork, then flip and spread on the other side. Add the potatoes and asparagus and cover with the remaining dressing, tossing to coat. Season everything with salt and pepper.
Bake for 45 minutes; let rest for 10 minutes.
Slice the pork and serve with the vegetables, garnishing with the rosemary sprigs if desired.
This delicious recipe brought to you by Sheri Silver
More dinner ideas on Pinterest!