PORK TENDERLOIN WITH ROASTED FALL VEGETABLES
It takes the same amount of time to roast one pork tenderloin as it does to cook two, so plan for one for every 2 to 3 people. If you don’t have a favourite dry spice rub, combine 1 tbsp chili powder; 1 tsp each cumin, paprika, oregano and salt; and ½ tsp black pepper. 1 to 2 pork tenderloins (3/4 to 1 lb each) 2 to 3 tbsp of your favourite spice rub 2 carrots, cut into 1-inch pieces 1 parsnip, cut into 1-inch chunks 1 small rutabaga and/or dark-fleshed sweet potato, peeled (or not), and cut into 1-inch chunks 8 to 10 Brussels sprouts,
trimmed and halved Olive or canola oil, for cooking Salt and pepper, to taste Preheat oven to 450˚ F. Pat pork tenderloins dry with paper towel, transfer to a heavy parchment-lined baking sheet and rub all over with the dry spice mixture. Arrange the vegetables around the pork, drizzle with oil and toss with your hands to coat the veggies well, then spread out in a single layer on the sheet. Sprinkle with salt and pepper. Roast for 5 minutes, then turn oven down to 400˚ F for 15 minutes, or until the internal temperature of the pork is 160˚ F. Remove from oven and set aside to rest for 5 to 10 minutes (returning veggies to the oven for 5 to 10 minutes if they aren’t tender and caramelized). Slice pork on a slight diagonal and serve with the veggies. Serves 6 to 8.