PORK TEN­DER­LOIN WITH ROASTED FALL VEG­ETA­BLES

Western Living - - FOOD -

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.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.