Pork Tenderloin with Roasted Vegetables

PORK TENDERLOIN WITH ROASTED VEGETABLES

With everything being roasted on a single baking sheet, this recipe for Pork Tenderloin with Roasted Vegetables is a very simple dish that you can prepare any night of the week.

Serves 4

1	medium bulb fennel, trimmed and cut into thin wedges
2	large carrots, peeled and sliced into ¼-inch thick slices
2	large parsnips, peeled and sliced into ¼-inch thick slices
8	ounces pearl onions, peeled
8	ounces baby potatoes (such as fingerling or Yukon Gold), halved
8	cloves garlic, left whole and unpeeled, plus 4 cloves peeled and thinly sliced
2	tablespoons olive oil
4	sprigs fresh thyme, leaves picked
¼	cup fresh flat-leaf parsley, coarsely chopped
	Kosher salt and freshly ground black pepper
2	pork tenderloins (about 12 ounces each), trimmed and tied together with butchers' twine
1	tablespoon Dijon mustard

Preheat the oven to 400ºF. Combine the fennel, carrots, parsnips, pearl onions, baby potatoes, and 8 cloves unpeeled garlic on a parchment-lined baking sheet. Drizzle with the olive oil. Sprinkle over the leaves of 2 sprigs of fresh thyme, as well as 3 tablespoons of the parsley. Season with salt and black pepper and toss together well. Set aside.

Working on a clean surface, use a paring knife to cut a dozen or so small slits into the pork tenderloins. Insert a slice of garlic into each slit. Then, smear the Dijon mustard over the surface of the pork. Sprinkle the pork with the remaining 2 sprigs of thyme leaves and tablespoon of parsley. Season with salt and black pepper.

Place the pork on top of the vegetables. Roast in the preheated oven until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the pork tenderloins registers 145ºF (155ºF for well-done meat), 1 to 1¼ hours. Then, remove from the oven and set aside to rest for at least 10 minutes, before removing the twine ties and slicing the pork into ½-inch thick slices and serving with the roasted vegetables.