What could be better than only one dirty pan in the sink after dinner? You can make this meal quickly and easily with just a little chopping and everything cooks at the same time in one pan. The sweet and tangy Roasted Applesauce recipe on this blog compliments this pork nicely. If zucchini, carrots and potatoes aren’t your thing swap them out for mushrooms, sweet potatoes, butternut squash or peppers. The best way to eat pork is slightly pink in the middle so that it remains juicy and tender.
Prep Time: 10 minutes Cook Time: 30 – 60 minutes Serves 4-6
1.5 – 3 lb pork tenderloin (excess fat trimmed)
5 carrots peeled and cut on the bias into 2 inch pieces
2 large zucchini cut into 1 inch rounds
2-3 large potatoes cut into cubes (skin on or removed depending on preference)
2 shallots peeled and cut into thick round slices
2 tbsp avocado oil
2 tsp salt
2 tsp ground pepper
1 tbsp fresh rosemary (strip the green leaves from the stem and chop coarsely)
Preheat oven to 400 degrees. Place the chopped vegetables in an even layer on the bottom of a large casserole dish or baking pan. Sprinkle with 1 tbsp oil and 1 tsp each of salt and pepper. Toss to coat the vegetables. Place the trimmed pork loin on top of all of the vegetables and rub with the remaining 1 tsp each of salt, pepper and 1 tbsp oil and rosemary. Place into the oven for 30 – 60 minutes depending on the thickness and weight of the tenderloin. When a meat thermometer reads 150 degrees remove it from the oven and place the loin on a cutting board and cover it with foil for 5-10 minutes to allow the meat to rest and the juices to redistribute. Cut the tenderloin into thick slices and serve with the vegetables and optional applesauce.