Pork tenderloin is lean and inexpensive and paired with lots of different vegetables this is a very healthy complete meal. Olive oil is not suitable for high heat so I use canola oil for browning the meat. You’ll need an ovenproof skillet and a meat thermometer. For the most tender pork, don’t overcook it! - Jenny Jones
- 2 Tablespoons olive oil
- juice of 1/2 a lemon (1-2 Tablespoons)
- 1 clove garlic, crushed
- 1 teaspoon horseradish mustard
- 1/2 teaspoon salt
- 1 teaspoon honey
- Any combo of potatoes, green beans, carrots, peppers, squash, Brussels sprouts, sweet potatoes, cauliflower, onion, etc., cut into bite-size pieces
- 2-3 Tablespoons olive oil for veggies
- 1 pork tenderloin
- 2 teaspoons canola oil for pork
- With a sharp knife remove all visible fat from meat, including silver skin.
- Combine marinade ingredients and place in a zip-lock bag. Add meat and press out as much air as possible. Marinate for three hours or overnight.
- Set oven for two racks. Preheat to 400° F.
- Place vegetables on a baking sheet, toss with 2-3 tablespoons olive oil, sprinkle with salt & pepper. Set aside.
- Remove meat from marinade and pat it dry. In an ovenproof skillet, brown & turn meat in 2 teaspoons hot (canola) oil over medium heat. It takes about 5 minutes.
- In the oven place skillet with meat on upper rack and baking sheet with vegetables on lower rack.
- Remove meat after about 20 minutes or when it reaches 160°F. Let rest 10 minutes.
- Cook vegetables another 10 minutes until done, shaking or stirring 2-3 times.