Pork Tenderloin with Roasted Vegetables Recipe:

Why Chefs Will Love This Pork Tenderloin with Roasted Vegetables Recipe:

Pork tenderloin is a versatile and flavorful cut of meat that can be easily elevated with the right combination of spices and vegetables. This recipe combines the tender, juicy flavor of pork tenderloin with a delicious mix of roasted vegetables that bring out the natural sweetness and earthiness of the produce. The recipe is easy to make and can be customized with a variety of different vegetables to suit personal taste preferences. Here’s what chefs will love about this recipe:

• Flavorful: The combination of spices and vegetables creates a delicious and complex flavor that is sure to impress diners.
• Versatile: The recipe can be easily customized with a variety of different vegetables, making it adaptable to any season or personal preference.
• Easy to prepare: The recipe requires minimal prep work and can be prepared in under an hour.
• Nutritious: The dish is high in protein, vitamins, and minerals, making it a healthy and satisfying meal.

Pork Tenderloin with Roasted Vegetables Recipe:

Ingredients:

• 1 lb pork tenderloin
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2 cups mixed vegetables (such as sweet potatoes, carrots, onions, and Brussels sprouts)
• 1 tablespoon Italian seasoning
• 1/4 teaspoon garlic powder

Instructions:

1. Preheat the oven to 425°F.
2. Season the pork tenderloin with salt and pepper.
3. Heat olive oil in an oven-safe skillet over medium-high heat.
4. Sear the pork tenderloin on all sides until browned.
5. In a separate bowl, toss the mixed vegetables with Italian seasoning and garlic powder.
6. Spread the seasoned vegetables around the pork tenderloin in the skillet.
7. Transfer the skillet to the oven and roast for 20-25 minutes or until the pork reaches an internal temperature of 145°F and the vegetables are tender.
8. Remove the skillet from the oven and let the pork rest for 5-10 minutes before slicing.
9. Serve the sliced pork with the roasted vegetables.

Cooking Tips:

• Use an oven-safe skillet or Dutch oven for searing and roasting the pork. This will help prevent the pork from sticking to the bottom of the pan and ensure even cooking.
• Cut the vegetables into similar-sized pieces to ensure they cook evenly.
• Toss the vegetables with the seasoning and spices to ensure they are fully coated.

Health Benefits:

Pork tenderloin is a lean protein source that is rich in essential vitamins and minerals. A 3-ounce serving of pork tenderloin contains approximately 22 grams of protein, which is essential for building and repairing muscle tissue. It is also a good source of thiamin, vitamin B6, and niacin, which are important for energy metabolism.

The mixed vegetables used in this recipe are a great source of fiber, vitamins, and minerals. The vegetables used in this recipe are particularly high in vitamin A, vitamin C, and potassium.

Storage and Reheating Instructions:

Leftovers of this dish can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, slice the pork and place it in a microwave-safe dish with the roasted vegetables. Microwave on high for 1-2 minutes or until heated through. Alternatively, reheat the pork and vegetables in a skillet over medium heat until heated through.

Nutrition Information:

Each serving (4 oz of pork tenderloin and 1/2 cup of roasted vegetables) contains approximately:

• Calories: 260
• Total Fat: 8g
• Saturated Fat: 2g
• Trans Fat: 0g
• Cholesterol: 92mg
• Sodium: 134mg
• Total Carbohydrates: 16g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 30g

RDA Values:

• Fat: 12%
• Saturated Fat: 10%
• Cholesterol: 31%
• Sodium: 6%
• Carbohydrates: 5%
• Protein: 60%

Serving Suggestions:

This pork tenderloin with roasted vegetables pairs well with a variety of sides. Here are a few suggestions:

• Steamed brown rice or quinoa
• Mixed greens salad with a light vinaigrette
• Roasted or steamed green beans or broccoli
• Crusty bread or dinner rolls

Serving Size:

This recipe makes 4 servings, with each serving consisting of approximately 4 ounces of pork tenderloin and 1/2 cup of roasted vegetables.

Leftover Suggestions:

Leftover pork tenderloin and vegetables can be used in a variety of ways, such as:

• Adding to a salad for a quick and easy lunch
• Using in a wrap or sandwich with some additional vegetables and hummus or other spread
• Mixing with some cooked pasta and a simple vinaigrette for a quick pasta salad

Variations:

This recipe can be easily customized to suit personal preferences or dietary restrictions. Some variations include:

• Using different vegetables, such as zucchini, eggplant, or bell peppers.
• Changing up the seasoning, such as using a Cajun or Mexican blend for a different flavor profile.
• Using a different protein source, such as chicken or tofu, for a vegetarian or vegan option.

Ingredient Substitutions:

• The mixed vegetables can be substituted with any combination of vegetables that roast well, such as butternut squash, parsnips, or turnips.
• The Italian seasoning and garlic powder can be substituted with any preferred seasoning blend, such as herbs de Provence or a Cajun seasoning blend.

Shopping List:

• Pork tenderloin
• Salt
• Pepper
• Olive oil
• Mixed vegetables (such as sweet potatoes, carrots, onions, and Brussels sprouts)
• Italian seasoning
• Garlic powder
• Rice, salad, bread or other sides of your choice, if desired.

This pork tenderloin with roasted vegetables recipe is a delicious and healthy dish that can be customized to suit personal preferences or dietary restrictions. The recipe is easy to make and requires minimal prep work, making it a great option for a quick weeknight meal. With proper storage and reheating, this dish can be enjoyed as leftovers for several days.