Pork Tenderloin with Roasted Vegetables and Wheatberry Salad

Pork tenderloin is a favorite dinner at our house and it’s especially delicious when marinated in rosemary and honey. Add some roasted root veggies in a warm grain salad and you’ve got a restaurant quality meal while sitting in comfort at your own table.

Rosemary Honey Marinated Pork Tenderloin with Kettle Roasted Vegetables and Wheatberry Salad

Hands on time: 20 minutes
Start to finish: 30 minutes

1 Rosemary Honey Marinated Pork Tenderloin, trimmed, from prepared foods (see It’s that easy)
Salt for sprinkling
Freshly ground black pepper
2 tablespoons olive oil, divided
8 oz Kettle Roasted Vegetables from the To Go Case
1 lb Wheatberry salad from Self-Serve Salad Bar (one large container almost full)
1 tablespoon minced parsley as garnish
Mango chutney as an accompaniment
Preheat oven to 425ºF

Salt and pepper the pork.

Heat a 12-in oven-proof frying pan over medium-high heat and add the olive oil. When the oil shimmers add the tenderloin and brown it for about 3 minutes. Turn and brown the other side around for another 2 minutes. Transfer the meat to a plate. It won’t be finished cooking yet.

Return the hot pan to medium-high heat and add the vegetables and salad, stirring for about 3 minutes or until they begin to heat up. Top the vegetables with the pork and roast for about 15 minutes or until an instant read thermometer registers 145°F. Move the meat to a plate and let rest for 5 minutes before slicing. (The meat will be juicier if you give it a rest.)

Slice the tenderloin into 1-inch slices and divide among heated plates with the vegetables. Garnish with parsley and serve with chutney on the side.

In the glass: How about an easy to drink Albariño from Spain. This white varietal is inexpensive, light and fruity…a perfect pairing with this pork and roasted vegetable dish.

 

Click here to print this page | Recipe created by Carla Snyder

Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink-full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.

Carla Snyder
Posted by: Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.

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