Tuesday, July 6, 2010

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.


Julie said...

What a beautiful meal! Looks so delicious! Love the balsamic and the herbs!!!

Moogie said...

Wow... I love pork tenderloin. And this recipe looks fabulous.

How is the cute grandbaby?

Haden News said...

Don't you just love to cook pork tenderloins! They always turn out great-- your's looks so good and the veg's too!

~Carrie from Cottage Cozy~ said...

That looks delicious!

stephchows said...

the less dishes to wash the better!

Karen said...

After dinner, I'd always go to the piano to practice. When my sisters called me to dry dishes, my Dad would tell them to leave me alone... I was practicing!! LOL

June said...

Wow - that looks great Mags. I'm gonna try it out while we're here! Thanks for the inspiration. BTW, my seester used to have a similar excuse when it came to doing dishes. LOL

Pam said...

Oh this looks so good! I love one pot meals!

alicealt said...

Have a happy birthday!

Sherylyn said...

This looks fully delicious!! A definate to-try.

It's my birthday this week and I decided I want my cake to be the peanut butter-filled chocolate extravaganza you made for your husband....I've been drooling over that one for months and so tracked down the post and printed up the recipe. I will make it myself if I have to!!

jayloh said...

I've had this recipe bookmarked for months, and finally tried it, this week. Thank you for providing such a wonderful way for me to cook my very first pork tenderloin! It was a wild success. The presentation, the taste, the simplicity of the ingredients...it's a new family favorite.
Thanks, again, for posting this.

Mrsziii said...

Just had it for dinner and it was a hit even for my picky son. Thanks for sharing this. Definitely going to my recipe box for a repeat. Yummy!

Allison said...
This comment has been removed by the author.
Allison said...

I tried this out and it was amazing! Great idea, everything taste so yummy!

Melissa said...

Just made this tonight and it was to die for. Can't wait for lunch tomorrow to have the left overs. Instead of green beans, I used asparagus.

Mags @ the Other Side of 50 said...

Melissa: SO glad you enjoyed it!

Jennifer said...

Amazing!! I made this tonight, followed everything exact and the meat was wonderfully juicy. Thanks so much for sharing!!

VirtualWineBar.com said...

This is a lovely recipe! I just featured it on VirtualWineBar.com and paired it with Rosenblum 2008 Paso Robles Zinfandel. Cheers!

Dianna Wormsley said...

We absolutely loved this! It's my new favorite thing to make. And it looks beautiful on the plate.

Chtistine Sorenson said...

I am making this tonight for the second time! So good! Couldn't get decent green beans today so I am going to use broccoli instead.

Anonymous said...

I made this for our Christmas dinner and it was fantastic. Thanks for sharing the recipe...it was everything I thought it would be...and more. :)

Anonymous said...

This was delicious! However I had to cook my potatoes a lot longer and they were still too firm. I will try microwaving them longer next time! Awesome recipe enjoyed by the whole family.