One-Pot Pork Tenderloin with Roasted Veg

Even though we’ve long since finished school, the start of September always brings back memories of those days. Everyone seems to be in a rushed, frenzied state – activities pick up again after a summer break and, with the nights drawing in, the week days seem to fly by!

ClimbEatCycleRepeat.com | One-pot pork tenderloin with roasted veg

While we often gravitate towards the quick, one-pot / one-bowl meal during the week, September always seems like the best month to start turning on the oven without experiencing “summer guilt”: it kind of feels nice to replace raw salads with the roasted ones!

ClimbEatCycleRepeat.com | One-pot pork tenderloin with roasted veg

We threw this meal together in an effort to clean out the veggie bin in the fridge – it was a super easy week-night meal, requiring only one pan and less than 30 minutes from start to finish. Perfect!

ClimbEatCycleRepeat.com | One-pot pork tenderloin with roasted vegClimbEatCycleRepeat.com | One-pot pork tenderloin with roasted veg

We used pork tenderloin for this meal, but I suspect that chicken breast (or fish!) would work very well, too. Cut up a bunch of your favourite veggies and toss them with a drizzle of olive oil and a pinch of salt and pepper, and nestle them around the pork. If it’s been an especially difficult day, feel free to add a good glug of white wine to the pan (actually, add it, even if you’ve had a good day!), and some thinly sliced garlic makes a nice touch also.

ClimbEatCycleRepeat.com | One-pot pork tenderloin with roasted vegClimbEatCycleRepeat.com | One-pot pork tenderloin with roasted veg

Into a 425°F oven for 30 minutes, and dinner is ready!

ClimbEatCycleRepeat.com | One-pot pork tenderloin with roasted vegClimbEatCycleRepeat.com | One-pot pork tenderloin with roasted veg

One-Pot Pork Tenderloin with Roasted Veg
 
Nutrition Information
  • Serves: 3 - 4 servings
  • Serving size: 1
  • Calories: 215
  • Fat: 4.7 g
  • Saturated fat: 1.4 g
  • Carbohydrates: 16.3 g
  • Sugar: 8.7 g
  • Sodium: 95.3 mg
  • Fiber: 5.4 g
  • Protein: 27.6 g
  • Cholesterol: 69.1 mg
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 425 g pork tenderloin, pounded to ~1.5 cm thick
  • 8 - 10 campari tomatoes, halved
  • 10 - 12 crimini mushrooms, halved
  • ½ medium head broccoli, chopped into florets
  • Glug (~1/3 cup) of white wine (optional, but recommended!!)
  • Sea salt and pepper
Instructions
  1. Pre-heat the oven to 425°F.
  2. Between two pieces of parchment paper (or the butcher paper the tenderloin was wrapped in), use a meat mallet or rolling pin to flatten the pork tenderloin until it is about 1.5 cm thick. Season both sides with sea salt and fresh ground pepper, and place into a baking dish large enough to hold the tenderloin.
  3. Toss the chopped veggies with a quick spray of olive oil and pinch of salt, and arrange them around the tenderloin.
  4. Place the tray into the oven and bake for 20 minutes. Add the white wine to the pan and toss the veggies around a bit. Bake for another 10 minutes, until the pork is cooked through.
  5. Slice the pork tenderloin into strips and serve on top of the roasted veggies.
Notes
This salsa tastes very good with the pork, and a nice piece of this bread to soak up the juice is a bonus addition!

Enjoy!

ClimbEatCycleRepeat.com | One-pot pork tenderloin with roasted veg

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