While roast chicken is one of my go-to weeknight comfort meals, tonight I'm turning my attention to the other white meat. A pork tenderloin is a quick-cooking, affordable cut of meat that, like chicken, can be seasoned with virtually any ingredient.
In this recipe it's rubbed with dried sage and sprinkled with parmesan cheese. When roasted with a variety of vegetables, it makes for a simple and satisfying one-pan meal. Check out the recipe when you
- 2 cups diced red potatoes, unpeeled
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 1⁄2 cups reduced-sodium chicken broth
- 1⁄2 cup dry sherry
- 1 (2-lb.) pork tenderloin, trimmed of silverskin
- Salt and freshly ground black pepper to taste
- 2 Tbl. dried sage
- 1 Tbl. salt-free garlic-and-herb seasoning
- 1⁄4 cup freshly grated Parmesan cheese
- Preheat oven to 400°F.
- Arrange potatoes, onion, celery, and carrots in a large roasting pan. Pour broth and sherry over them. Season pork all over with salt and pepper and sprinkle with sage and garlic-and-herb seasoning. Place pork on top of vegetables and sprinkle with Parmesan (press cheese into the meat). Roast until an instant-read thermometer inserted into thickest part registers 160°F, about 45 minutes.
- Let the pork rest for 10 minutes; then cut crosswise into 1⁄2-inch-thick slices and serve with the vegetables and brothy sauce.
- Main Dishes, Pork