What you need:
1lb pork tenderloin
about 2 cups of sliced tri color potatoes (I like the tri colors ones best because they add beautiful color, but you can use your favorite too)
about 1.5 cups of brussel sprouts cut into fourths
around 2 tablespoons garlic powder
salt & pepper
What to do:
Preheat oven 400F.
Rub tenderloin with about 1 tablespoon of olive oil. Season with about 2 tablespoons of salt & 1 tablespoon of pepper & 1 tablespoon garlic powder, make sure you get all sides.
Place sprigs of rosemary on top of & below tenderloin. Tie sprigs of rosemary on roast with kitchen twine about an inch & a half apart to hold in flavor. Place seasoned roast in cast iron skillet.
In a bowl, mix sliced potatoes & brussel sprouts with 2 table spoons of olive oil , about 3/4 tablespoon of garlic powder, salt & pepper & rosemary. Make sure vegetables are coated. Place them around the tenderloin.
Roast in the oven for about 30 minutes or until the internal temperature is about 150F.
Enjoy with JC Cellars "The Imposter" red wine. Fantastic deep red wine with berries & smokey oak flavor.
I seriously cannot wait for spring. The colors, the warmth & everything that winter is lacking right now. This cast iron, one pan recipe is easy & provides you with those vibrant colors missing at this time of the year. Sink your teeth into tender pork & savory vegetables while impressing yourself with how beautifully it looks & smells coming our of your oven. Share this deliciously juicy tenderloin with those who need a bit of love this time of year & perhaps a bit of the sun's vitamin E.
Remember when cleaning your cast iron skillet DO NOT use soap or allow to soak in water. For more detailed instructions on cleaning click here.
A working girl in love with good food, drink & good conversation.