Pork Tenderloin and Vegetable Medley25 mins Serves 2
- 1 pork tenderloin
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon chili powder
- 1 tablespoon of fresh parsley
- 1 sprig of fresh rosemary
- 1 red bell pepper, chopped
- 1 zucchini, cut lengthwise in thirds
- 1 yellow squash, halved lengthwise
- 1 garlic clove
- 1/2 a yellow onion, chunked
- 2 cups small potatoes
Preheat broiler to 400˚ Fahrenheit and boil a pot of water with potatoes. In an oven-safe skillet, heat olive oil over medium heat. Season pork tenderloin on both sides with salt, pepper, granulated garlic and chili powder. Place the tenderloin in the skillet and brown on both sides.
Place pork tenderloin in the oven for roughly 10 minutes until its internal temperature reaches 140˚ Fahrenheit.
While pork is cooking, in a second skillet, heat butter over medium heat. Add vegetables and stir frequently until softened, approximately 5 minutes. Season, first with rosemary and parsley, then add garlic clove.
Remove pork from the oven and check its internal temperature with a thermometer. Slice to plate nicely with the vegetables and boiled potatoes.
There are no complicated steps to follow when preparing the roasted, tender pork and delicious veggies we whipped up in “Cook With Brooks: Pigs Are Big.” Just season and sear, then pop in the oven for 10 minutes, while the veggies cook on the stovetop. This is easy to make with local produce and meat from your farmers market. Just plan ahead to make your tummy happy with this hearty and healthy meal!
"Cook With Brooks" airs on Saturdays at 5 p.m.