I’m not always in a hurry cooking. Often I take my own sweet time and dust be damned. Lately, with more boxes and mess than I want to own up to (after 16 days in the house), I’m still just throwing meals together in hopes that anything for which I heat the stove up will last a couple of days. Because the larder is not up-to-snuff, I end up running to the grocery over and over; I’m wasting time on this stuff. Bad words.
|The kitchen is functioning though I have cabin knives and only four drinking glasses. #badlylabeledmovingboxes|
The other day I just went and bought everything at once for a one-pan meal that sounded perfect. There was no way I was getting home and finding I didn’t have everything and that was the case. I grabbed a package of two pork tenderloins (fast cooking), some red potatoes, carrots, onions, garlic, and prayed I had dried rosemary. My fresh rosemary plant is mostly likely dead outside the Saint Paul house back door and I won’t be growing any new herbs here for a few months unless I try the south window approach where my son has placed a big bucket of sage thinking ahead to Thanksgiving.
|Dining Room: What are wardrobe boxes doing in there? Huh.|
To put a point on it: I cooked, we ate, and we ate leftovers. I served this meal with my lemon green beans. (Recipe way below.) There’s nothing like a piece of meat roasted with potatoes, carrots, and onions to spell comfort food. Add rosemary (for remembrance) and a bottle of Côtes du Rhône and you’re all set.
one-pan pork tenderloin with rosemary vegetables 6 servings
- 3 tablespoons olive oil or more as needed
- Crushed red pepper
- Fresh ground black pepper
- 6 small red potatoes, quartered
- 6 large carrots, well cleaned, and sliced 1/2-inch thick (don’t peel)
- 1 large yellow onion, sliced
- 2 cloves garlic, chopped
- Dried Rosemary (rub between fingers or in hands to break up and release oils)
- 2 pork tenderloins (about a pound each), seasoned liberally with salt, pepper, and crushed dried rosemary
|This is my stainless steel Cuisinart sauté pan|
+I needed this done quickly, so covered the pan. You might try it uncovered, though it would take a bit longer.
Wine: Côtes du Rhône red (a French blend of Syrah, Mouvedre, Grenache, etc.)
Keep in mind I cook at altitude. If you’re closer to sea level, you might have dinner sooner.
- 1/2-pound steamed fresh green beans or haritcots verts (very thin beans)*
- 1 tablespoon extra virgin olive oil
- Grated rind of one lemon
- Pinch crushed red pepper
|Tuck in the window while I blog.|
|Morning sunrise off the deck can’t be captured by my photos!|
Sing a new song; don’t move,
3 thoughts on “One-Pan Pork Tenderloin with Rosemary Vegetables”
I made your green beans, we loved ’em! Thanks for the awesome idea 😀
I make those beans a lot! Glad you enjoyed them!
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