My blog has moved!

You should be automatically redirected in 6 seconds. If not, visit
and update your bookmarks.

Wednesday, February 4, 2009

pork tenderloin with roasted winter vegetables

roast pork and winter vegetables

This healthy one-dish meal was inspired by a recipe I found in February's Gourmet magazine (the "quick meals" section is surprisingly helpful). Instead of limiting this to roasted fennel wedges, I added some carrots and parsnips, which I roasted separately for 15 minutes before adding to the pot with the tenderloin. I also skipped the fennel seeds - thought I had them in the pantry but they were carraway. Delicious and honestly ready in less than 30 minutes.

Grocery list: 1 tsp fennel seeds (left out), 1-2 pounds pork tenderloin, 2 fennel bulbs, olive oil, 3 garlic cloves, 1/2 cup white wine, 1/2 cup chicken stock, 2T butter, 1/2 tsp fresh lemon juice. Also added: 3 parsnips, 2 carrots.

carrots and parsnips

If you're going to add the winter vegetables, clean them first, then slice them into spears.

parnips and carrots for roasting

Roast parsnips and carrots at 425 degrees, turning every 5 minutes, for 15 minutes.

prepping a fennel bulb

To prep a fennel bulb, first cut off the fronds, then cut it in half. There's a really tough little inner core that you want to remove, because it won't soften up like the rest of the fennel slices when they cook.

sliced fennel bulbs

Thinly slice the fennel, then smash and thinly slice the garlic. Season the tenderloin with salt and pepper on all sides.

searing pork tenderloin

Heat a large dutch oven over medium-high heat. Sear the tenderloin in olive oil to brown it on all sides, about 5-6 minutes total. Remove to a plate.

chicken stock and wine to fennel

Cook the fennel and garlic for 5-6 minutes. Deglaze the pan with white wine, scraping up any brown bits on the bottom of the pan. Stir in the chicken stock and butter.

adding roasted parsnips and carrots to fennel

Transfer the roasted parsnips and carrots from the baking sheet into the dutch oven.

roast pork at 145 degrees

Return the tenderloin to the dutch oven, nestling it right into the vegetables. Place everything in the oven, uncovered, and immediately set the temperature down to 375 degrees. Roast until the internal temperature of the pork is 145 degrees.

sliced roast pork to serve

Allow it to rest, then slice. While it's resting, if the vegetables still contain a lot of juice, move the pan to a medium flame on the stove and cook until the liquid reduces down to a thick consistency. I like to return the pork to the main dish, along with any meat juices that collect on the carving board, so everything stays warm.

roast pork and winter vegetables

I served this alongside the buttermilk fantail rolls that I learned how to make in this same issue of Gourmet. I've actually been baking a lot lately, but am waiting till I perfect a few of these bread recipes before blogging them.

No comments: