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!
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!
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!
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.
Into a 425°F oven for 30 minutes, and dinner is ready!
- 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
- 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
- Pre-heat the oven to 425°F.
- 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.
- Toss the chopped veggies with a quick spray of olive oil and pinch of salt, and arrange them around the tenderloin.
- 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.
- Slice the pork tenderloin into strips and serve on top of the roasted veggies.