Roasted Pork Tenderloin and Veggies

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A few weeks ago we had a pork tenderloin in the fridge with no menu plan for the week.  I decided to try roasting it with veggies similar to how I would roast a chicken.  We had mushroom, onions and squash on hand so that’s what I used and it was so good I decided to share it with you!

One of the best things about this meal is that it all cooks in one pan, with some strategic placement.  Any meal that is tasty, easy and ready in less than 40 minutes is alright by me! I also feel like it’s really versatile because you could try different spice blends and veggies.  There’s a local chef here in Seattle that has a line of spice rubs called Rub with Love and I used the veggie blend this time.  Next time I might use the pork one or the exotic mushroom blend.  Use whatever you like!

Let’s get to it!

Start by preheating your oven.  You’ll also want to measure out the spice blend you’re using in a little bowl so that you’re not dipping hands contaminated with pork juices back into the container (safety first!). In a large rectangular roasting pan lay the onion slices in the center.  This is going to serve as the “rack” the pork sits on.  Putting them under the pork is also going to make for some amazingly buttery and flavorful onions!  Cover the onions with 1 teaspoon of the olive oil and move them around to give all of the an even coat.  Then make sure they are all laying flat in a single layer.

Cut any extra fat and silver skin off the pork tenderloin and coat in 1/2 teaspoon of seasoning.  Then place the loin on top of the onion.

Now onto the potatoes and mushrooms.  On one side (lengthwise) of the roasting pan, put the potatoes.  If they are larger red potatoes, cut them into bite-sized chunks (about 1″).  Cover with 1 tablespoon of the olive oil and 1 teaspoon seasoning.  Mix until they are all coated and then make sure they are in one layer.  This will help them cook evenly and crisp up.  Place the mushrooms on the other side of the pork.  If you have any really big mushrooms, cut them in half. Pour 1 tablespoon of the olive oil and 1 teaspoon of the seasoning on the mushrooms and mix them to get them coated.  Make sure they are in one layer.  The mushrooms and potatoes are being separated so that the potatoes won’t get too mushy.  Some of them will touch the mushrooms which isn’t the end of the world, but try to avoid it where possible.

Now you’re ready for the oven!  Cook for about 25 minutes until the pork registers 145°.  Let the pork rest for 5 minutes.  This will let the juices redistribute and will ensure they stay in the pork, rather than all over your cutting board.

Slice the pork and serve with the veggies on the side!  This meal is so tasty and easy, I am kicking myself for not trying it sooner!  Guys, don’t be like me and try it now!  I know it is definitely going to be one of our “tried and trues”.

Next time I may try it with carrots, mushroom and onions or squash, carrots and onions.  Those onions are divine, though, so they will always be part of the mix.

Enjoy!