Recipes Ingredients Meat & Poultry Pork Recipes Pork Tenderloin with Roasted Fall Vegetables 3.2 (62) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 45 mins Servings: 4 This roasted dinner is easy enough for any weeknight but special enough for a heart weekend supper. Ingredients 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 ½ pounds small parsnips (about 12), peeled and thinly sliced 2 medium red onions, cut into ½-inch wedges 1 tablespoon chopped fresh thyme leaves 2 tablespoons fresh lemon juice Directions 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. Cook's Notes Use leftover tenderloin to make Lo Mein with Pork. Rate it Print