Balsamic And Herb Pork Tenderloin With Roasted Vegetables

Today's one-skillet pork tenderloin and oven roasted vegetable dinner is a far cry from the one-skillet meals I made back in the days of three young children and a full time job. At that time I was thankful to have remembered to thaw a pound of hamburger the night before and come home to the box with the four-fingered white glove directing me through making "Beef Stroganoff" in 20 minutes. That gave us just enough time shove it down our throats, throw the dishes in the sink and head off to whichever child's basketball/softball/soccer/dance/baseball game....well, you get the picture.


My days are far less hectic now but I still enjoy a one-skillet dinner because I absolutely hate to wash dishes. Just ask my sister Mary. She'll tell you how I always had to go "wash my hair" when it came time to doing the dishes when we were growing up. Right Mary?

Balsamic And Herb Pork Tenderloin With Roasted Vegetables

For the pork:

1/4 cup balsamic vinegar
1/4 cup olive oil
2 tsp Dijon mustard
1 TBSP minced garlic
1 TBSP fresh rosemary, chopped
1 TBSP fresh thyme, chopped
1 tsp fresh sage, chopped
1 tsp kosher salt
1/2 tsp black pepper
2 1/2 lb. pork tenderloin (this was two separate pieces for me, each weighing about 1 1/4 pound. I cooked them both but served only one and saved the other for another meal)

Combine all marinade ingredients in a sealable gallon baggie. Add tenderloins. Press air out of baggie and seal. Refrigerate for at least 4 hours.

For the roasted vegetables:

2-3 medium red skinned potatoes, scrubbed, diced into 1/2" cubes
1/2 pound green beans, ends trimmed
4 ounces button mushrooms, quartered

other ingredients:

1/4 cup canola oil
salt and pepper
1 heaping TBSP flour
1 cup chicken broth

Preheat oven to 400 degrees.

Place cubed potatoes in microwave-safe dish and microwave on high for 8 minutes, stirring after 4 minutes. Set aside.

Remove pork tenderloins from marinade and discard marinade. Season tenderloins with salt and pepper. In a LARGE (12 inch) oven-proof skillet, heat 1/4 cup canola oil. When oil is hot, add the tenderloins and sear on all sides, about 1-2 minutes per side. Place skillet in oven and finish cooking tenderloins, about 15-20 minutes or until internal temperature reaches 140 degrees. Remove pan from oven (BE CAREFUL, the handle will be screaming hot) Remove tenderloins to cutting board and cover tightly with aluminum foil.

Increase oven heat to 450 degrees.

Place potatoes, green beans and mushrooms in same skillet. Toss to coat in the oil remaining in the skillet and season well with salt and pepper. Return the skillet to the oven and let vegetables roast for and additional 15-20 minutes. Remove skillet from oven and transfer veggies to a serving platter.

Add the flour to the skillet and cook the flour over medium heat for a few minutes. Add chicken broth and whisk until smooth, scraping up any brown bits on the bottom of the skillet.

Slice tenderloins into 1 1/2 inch slices and add to serving platter. Pour pan gravy over meat and serve.