You may have read I get some of my produce from our local co-op. This week we received fresh broccoli and cauliflower. I was also introduced to this wonderful pork tenderloin that Mannino’s Market here outside St. Louis sells at their grocery store. I am certain any meat market would have a pork tenderloin similar to this one. It is was about 1-1.25 lbs and already seasoned. Mine was wrapped with bacon, held on by toothpicks and then seasoned with lots of black pepper. I’m not certain if there were other seasonings. One could always experiment!
I have a lot to do this week and I don’t want the kitchen a complete disaster in the evening. Sometimes we want a quick meal that doesn’t make a lot of mess right before the big holiday mess. Or maybe that is just me. The entire 9×13 fed the four of us for under $6. Not Ramen noodle prices… but not bad.
The vegetables were awesome. I’m not a huge fan of veggies unless they have lots of stuff on them like garlic, Parmesan cheese, etc. But the bacon drippings flavored the veggies well and I only needed some salt and pepper. Those that are even less of a fan of veggies may enjoy having a tablespoon (or eight LOL) of melted butter added to the party.
Roasted Pork Tenderloin Meal
1-1.5 lb. prepared pork tenderloin (again, mine was wrapped with bacon which I found essential and had lots of black pepper on top)
1/2 head of broccoli, chopped into florets
1/2 head of cauliflower, chopped into florets
That’s IT!! Fabulous. Preheat oven to 350 degrees. Spray your 9×13 with cooking spray. Put the pork in the middle. Surround it with the broccoli and cauliflower. Cook about 30 minutes. Mine was done in 35 minutes. I really recommend a probe thermometer. You just set it to 145 degrees and forget it! When it beeps you know you won’t be killed by bacteria and you don’t have to watch the clock. Everybody wins.
If you are wondering about the 145 degrees, recently the USDA lowered the required temperature of pork tenderloin to 145 degrees.
Thank you for this–I have been googling how to cook a pork tenderloin and this looks like it couldn’t be simpler!
Mary Ellen says
I used to use Pampered Chef’s BBQ rub on mine when I was a consultant. Loved it! But yes, it is really easy and the key I think is the probe thermometer. It lets me forget about the meat until it beeps when ready. Pork tenderloin is hard to judge for me because it is done (145 degrees) but still pink in the middle.