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Thursday, August 25, 2011

Pork Tenderloin with Roasted Veggies (aka Fast, Facile and Filling)

I made this last night, and as previously noted in the Aleve post, I was sick and didn't want to deal with any sauteing/stirring/monitoring bullshit. I wanted to sit on the sofa and talk about how tired and sick I was, and how brave I was for venturing out of bed. I think Todd listened. I'm not sure.

Anyways, aside from the bowl I used to toss the veggies in olive oil, and the first roasting pan I used before realizing it was too small, this is a one dish meal. And aside from the preliminary chopping and the super fast rub I made, all this is is putting it all in a pyrex and sitting on the sofa to watch TV and complain about how tired you are. Enjoy!

Pork Tenderloin and Roasted Vegetables
serves 2 - 4 (I've already discussed the face-stuffing factor)

The Players!

Honey Garlic Rub
-2tbsp olive oil,
-Minced garlic, a ton of it
-1tbsp dried thyme, maybe more
-Honey, a hearty drizzle at least
-Salt and pepper to taste
-1lb - 1.5lb pork tenderloin (ours was 1.30lb)

Roasted Veggies
-1 zucchini
-1 yellow squash
-1 red bell pepper
-6 medium to large mushrooms
-1/2 yellow onion
-A handful of cherry tomatoes (I like the Mini Pearl Tomatoes - and I also enjoy the pun)
-Minced garlic, not as much as the rub but plenty of it
-Olive oil, at least 3 tbsp
-Salt and pepper to taste
-2 small potatoes

Set oven to 400 if you're using pyrex, and 375 if you're using a regular roasting pan. Okay, so for your rub, add all those ingredients together in a small bowl. I adore ramekins and I keep meaning to post a Favorite Kitchen Things post where they are the stars of the show. But that's another post.

By the way, when I say a ton of garlic, this is what I mean:

All that stuff on my knife is minced garlic.

Add the rest:

I did this to try and show the amounts I used. The globby goodness to the left of the garlic is the honey, swimming in a small inland sea of olive oil. Actually, with that blob of thyme up top, it almost looks like a baby seal. Oh crap, now I gotta try and make it look like a seal in MS Paint. BRB.

What a cutie!!

Anyways, mix all that voodoo together, strip your pork tenderloin out of its condom, I mean, out of its packaging, and put it in the pyrex. Apply rub and place the pork in the center of your largest pyrex:

Shut up you perverts, this is the first tenderloin I've ever had that came with a helmet head. And there was absolutely no angle I could use to eradicate the um, suggestive shape. Onward!

Chop all your veggies except the cherry tomatoes and the already minced garlic, and using a big bowl with a lid, toss with olive oil, salt and pepper. You don't HAVE to use a big bowl with a lid, but it makes it so much easier. I like big chunks of mushrooms, and I like doing half moons with my squash and zucchini:

Now, add these tasty bitches to the tenderloin so it will no longer resemble a sad, lonely penis:

Aw, so much better! Now, toss this tasty dish into the oven for 30-35 minutes. If you're not concerned with aesthetics or plan on serving this already sliced, go ahead and commit my favorite pork tenderloin cardinal sin, and cut that bad boy right down the middle to check for doneness. I find this is much easier than running around asking Todd where in hell I put the meat thermometer:

Perfecto! Barely a dusky pink in the center, so I let it rest while I ran around getting plates and silverware because I was too busy taking pictures of my food and complaining about how tired I was to do it myself or at least ask Todd to do it for me.

Enjoy! We definitely did. The pork was amazing and the veggies the pinnacle of perfection. We had a small serving of both pork and veggies left so considering how we like to eat, I'd say this could feed four more restrained adults.

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