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This one-pan recipe is from the popular cookbook by Jan Scott, “Oven to Table”, filled with over 100 one-pot meal ideas!
Jan says: If it isn’t already, pork tenderloin needs to be on your radar. Affordable, flavourful, and quick cooking, it’s also lean and incredibly versatile, and it pairs well with most produce. Have I convinced you yet? I used to sear my pork in a skillet before popping it into the oven to finish, but I find that it cooks more evenly when I roast it in the oven. You want to be careful not to overcook your pork tenderloin, otherwise you’ll lose the juiciness and tenderness this cut of meat is known for. If parsnips are unavailable, feel free to use carrots instead.
Serves 4
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Ingredients
- ½ cup olive oil, plus extra for pan
- ¼ cup red wine vinegar
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 2 teaspoons dried parsley
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes
- 3 parsnips (about ¾ pound), peeled and cut into 2-inch pieces, halving them if large
- 2 sweet potatoes (about ¾ pound), peeled, halved, and cut into ½-inch thick pieces
- 1 pork tenderloin (about 1½ pounds), trimmed (see Tip)
- ¼ cup mayonnaise
- 4 cups baby spinach or other tender leafy green
Instructions
- Preheat the oven to 425°F. Rub a rimmed sheet pan with a small amount of olive oil and set aside.
- In a large bowl, whisk together the oil, vinegar, oregano, basil, parsley, salt, pepper, paprika, garlic powder, and red pepper flakes. Remove 2 tablespoons (30 mL) of the marinade and set aside.
- Add the parsnips, sweet potatoes, and pork tenderloin to the marinade and toss to combine. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Using tongs, transfer the pork tenderloin to the centre of the prepared pan and scatter the vegetables around the meat. Bake for 30 to 35 minutes or until the pork is cooked through. An instant-read thermometer inserted into the centre of the pork should read 145°F (65°C). Place the cooked pork on a plate, cover with aluminum foil, and let rest for 10 minutes. Return the sheet pan to the oven and roast the vegetables for another 10 minutes. They should be tender and golden brown at this point.
- While the pork and vegetables are cooking, make the dipping sauce by whisking the reserved marinade with the mayonnaise. Chill until ready to serve.
- Scatter the spinach over the vegetables on the sheet pan and toss to combine. The residual heat will help to wilt the greens. Thinly slice the pork and add it back to the sheet pan. Serve immediately with the dipping sauce.
Notes
Tenderloins have an area of connective tissue known as silver skin. Silver-white in colour, it’s the thick membrane that runs along the side of the tenderloin. It needs to be trimmed away, as it won’t break down during cooking, instead becoming chewy and stringy. To trim, slide the tip of a knife under the silver skin, tilt the knife upward, and remove thin pieces of skin until it’s completely gone. be careful not to confuse fat with silver skin: if you can pull it off, it’s fat; if you can’t, you know it’s silver skin.
Excerpted from Oven to Table by Jan Scott. Copyright © 2019 Jan Scott. Photography by Jan Scott. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.
Original article: Pork Tenderloin with Root Vegetables and Herby Dipping Sauce
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