Pork Tenderloin with Roasted Fall Vegetables
Roasted parsnips and Brussels sprouts with a garlic-oil-soaked pork tenderloin make this a standout supper.
- Total Time:
- Servings: 4
Source: Everyday Food, November 2011
- Coarse salt and ground pepper
- 4 garlic cloves, minced
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 2 pork tenderloins (about 2 pounds total), excess fat and silver skin removed
- 1 pound brussels sprouts, trimmed and quartered (6 cups)
- 1 1/2 pounds small parsnips (about 12), peeled and thinly sliced
- 2 medium red onions, cut into 1/2-inch wedges
- 1 tablespoon chopped fresh thyme leaves
- 2 tablespoons fresh lemon juice
Heat broiler. On a cutting board, sprinkle a generous pinch of salt over garlic and drag the blade of a knife at an angle across mixture until a paste forms. Transfer garlic paste to a small bowl and whisk in 2 teaspoons oil. Place pork on a broilerproof rimmed baking sheet. Rub all over with garlic oil and season with salt and pepper. Broil until browned, about 10 minutes, flipping once. On another rimmed baking sheet, toss together brussels sprouts, parsnips, onions, thyme, and 2 tablespoons oil; season with salt and pepper.
Reduce heat to 450 degrees, with racks in upper and lower thirds. Roast vegetables on bottom rack and pork on top rack, about 10 minutes (a thermometer should read 145 degrees when inserted in center of pork). Remove pork from oven, transfer to a cutting board, and tent with foil. Transfer vegetables to top rack and roast until tender and browned in spots, 15 minutes. Remove from oven; toss with lemon juice. Refrigerate half of 1 tenderloin for another use. Thinly slice remaining pork; serve with vegetables.