Mediterranean Pork Tenderloin with Roasted Vegetables
Yet another moment where a pork loin, or a pair of pork loins in this case, make dinnertime just so very easy.Katie Workman autumn, fall, fall dinner, Fork-In-The-Road, kids, pork, pork loin, pork tenderloin, roasted vegetables, vegetables, winter
Serving Size: 8
Yet another moment where a pork loin, or a pair of pork loins in this case, make dinnertime just so very easy. This is what has now become known in cooking circles and just amongst people who have to get dinner on the tables regularly (eg, almost everyone) as a “Sheet Pan Supper”. Molly Gilbert wrote a whole book on the subject, and it’s a cooking method that makes life oh-so-much easier.
It’s just what it sounds like. Everything is cooked together on one sheet pan. Sometimes the food is all cooked all the way through for the same length of time. Sometimes (as here), some of the food is taken off the tray a bit earlier, as it needs a shorter cooking time. In this case it’s the little pork loins that come out of the oven to sit while the vegetables finish doing their thing.
And because I had little pork loins, that’s what I used (the ones in the photos are even smaller than 1 1/2 pounds each), but if you had a larger pork loin, maybe a 2 1/2 to 3 pounder the whole thing could be left in the oven for the full cooking time. Something to consider (something I will certainly consider next time).
You could change up the vegetables depending on what you have and what you like, but I loved this combo. Roasted fennel and roasted onions turn silky and sweet, and roasted potatoes are just everyone’s favorite. And once jalapeno peppers are seeded, the pepper doesn’t have all that much heat, especially once roasted. they are more like green peppers, just with more personality.
If you want to add more vegetables, go ahead, but use a second baking sheet. You don’t want to crowd the vegetables or they wont brown up nicely.
Thyme sprigs are tucked into the ingredients to delicately infuse an herby flavor to the dish. A nice touch (especially if you are serving this to company) is to remove the thyme sprigs after cooking, and then replace them with fresh thyme sprigs on the serving platter.
- 2 1 ½-pound pork tenderloins halved crosswise
- 1 teaspoon ground coriander
- 1 teaspoon dried thyme
- 1 teaspoon granulated or powdered garlic
- 1 teaspoon coarse or kosher salt plus more for seasoning the vegetables
- ½ teaspoon freshly ground black pepper plus more for seasoning the vegetables
- 10 thyme sprigs
- 4 tablespoons olive oil
- 1 large red or yellow onion peeled and cut into 1 1/2-inch chunks
- 1 large fennel bulb trimmed and cut into 1 1/2-inch chunks
- 10 small white or red potatoes halved or cut into quarters, whatever gets you to 1-inch or so pieces
- 2 jalapeno peppers halved lengthwise, seeded, and sliced
- Preheat the oven to 425°F.
- In a small bowl, mix together the coriander, thyme, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Rub the mixture over the pork loins. Heat a large cast heavy skillet over high heat. Add 2 tablespoons of the oil, then add the pork loins and sear on all sides until lightly browned, about 6 minutes in all.
- Meanwhile, on a rimmed baking sheet, gently toss the onions, fennel, potatoes and jalapenos with the remaining 2 tablespoons olive oil and salt and pepper to taste. Tuck the thyme leaves amongst the vegetables.
- Nestle the four pork loins pieces amidst the vegetables.
- Roast for 30 minutes, until the pork reaches an internal temperature of 140°F. Remove the pork loins and let them sit on a cutting board, lightly tented with foil, spread out the vegetables evenly on the baking sheet, and roast them for another 20 minutes, until they are golden brown and tender.
- Slice the pork loin and serve the with roasted vegetables.