First; allow me to apologize to whomever posted the original version of this most excellent recipe. I normally pay attention and note where I’ve found a particular recipe or idea, but this time, I messed up.
Second, allow me to point out that the sliced, very moist and tasty Italian seasoned roast pork tenderloin shown to the left is actually a reheated dinner, due to the fact that when I first roasted the tenderloin and veggies, I got wicked sick and was unable to eat much of anything.
Good thing too, as it worked out. My sister came for a visit later on in the week and when I gently reheated (covered, at 350º for 35 minutes) and served the roast and veggies to her for dinner, she enjoyed it so much that she had two plates filled like this.
INGREDIENTS
Veggies:*
•1 sweet onion, sliced
•3 carrots, peeled and chopped
•2 cloves garlic, minced
•1 tbsp olive oil
•1 tsp Italian seasoning
•1/4 tsp Seasoned Salt
Pork:
• 1 pork tenderloin
•1/2 tsp olive oil
•1 tsp Italian seasoning
•1/4 tsp Seasoned Salt
•1 tbsp grated Parmesan
•Chopped fresh parsley
•Sliced hot cherry peppers
*The original recipe called for using two sweet potatoes, peeled and cut into one inch chunks, but I was fresh out when I made this, and the carrots actually worked quite well.
Heat your oven to 425º.
Mix one tablespoon of olive oil with the Italian Seasoning, Seasoned Salt, and garlic.
Add the onion and carrots, toss to coat well, then arrange in the bottom of a baking dish that you’ve brushed with olive oil.
Pop this into the oven and bake, uncovered, for ten minutes.
While the veggies are roasting, drizzle the half tablespoon (1-1/2 teaspoons) of olive oil over the pork tenderloin, then rub in the Italian Seasoning, Parmesan cheese, Seasoned Salt, and freshly chopped parsley.
Remove the veggies from the oven and arrange the pork in the center.
Top with sliced hot cherry peppers, if you have them (sliced pepperoncini will work, too) and return the pan to the oven – still uncovered.
Roast for 20 to 25 minutes, until a thermometer inserted in the thickest part of the tenderloin measures 155º.
Remove from the oven, loosely cover the pan with foil, and set aside to rest until the thermometer reads 160º – about five minutes or so.
Slice and serve.
Or…
If, like me, you are suddenly overcome with the cold from heck! allow the pan to cool, then cover tightly with foil and stash in the fridge until such time as you can actually eat real food again.
When ready to reheat, remove the roasting pan from the fridge and allow to come to room temperature before baking, still tightly covered, at 350º for about 25 minutes.
Remove the cover and, if you have it, drizzle a little sumpin’ sumpin’ over the pork (I used the clarified and reduced sauce leftover from braised beef short ribs) and return to the oven for another ten minutes.
Really tasty!
An really, very simple to toss together.
Enjoy!