Oven Baked Pork Tenderloin and Italian Vegetables..
…..will be ready in less than 30 minutes and it’s good and it’s easy and almost no mess to clean up and gluten free and paleo.
I usually like to do the Italian vegetables in a large skillet. Tossing them with the olive oil as they cook. But things were a little busy today so I did the veggies and the pork tenderloin all in the oven.
The basic IIalian veggies are peppers and onions but from there you could go on to include almost anything that you want. Tonite we had some eggplant and often we include asparagus. And lots’ a times have potatoes cooking on the pan with the rest of the veggies.
The things that cook real fast like peas or spinach would work but you just have to remember to add them when the other veggies are just about a minute away from being done.
This turned out real good and I was free to do some other stuff as the meal was tending to itself.
You might want to get these vacuum packed pre-flavored pork tenderloins. We like them and they are a lot easier to prep.
Set the oven at 450°/222°C
With a sharp knife trim off the excess fat and the silver skin. Line a baking tray with aluminum foil and spray or wipe it with olive oil.
Put the pork tenderloin in the pan and put it in the oven. It’s going to take 15-20 minutes depending on the size of the tenderloin.
For the veggies line a cookie sheet with aluminum foil and spray or wipe it with olive oil.
I’ve started using this nonstick kind of baking sheet and it’s been working real well. Clean up is just spray it with water in the sink and wipe it dry.
Clean and trim the veggies and cut them into fairly large pieces then put them on the baking sheet.
Drizzle them with olive oil. Sprinkle with salt, pepper, garlic powder and dried basil. And any other spices and herbs that YOU want to add. Toss them with your hands or a pancake turner to get everything coated with the good stuff and spread them out on the baking pan. Then…
…put it in the oven. They are going to take about 10 minutes and should be done when the pork tenderloin reaches 145-150° on an instant read meat thermometer.
Ok,,the pork tenderloin is done. Take it out first and let it sit while you take out the veggies.
Slice up the pork and drizzle a little of that juice left in the bottom of the pan on the slices. Spread the vegetables out next to the meat. That extra item that you see on the plate is a spaghetti squash fritter and the recipe for that is coming up soon. You could add potato pieces in with the vegetables to forego the fritter.
Top everything with some grated parmesan cheese and enjoy your Oven Baked Pork Tenderloin and Italian vegetables!
We had a real good Malbec with ours.