Prev Recipe Next Recipe

Pork Tenderloin with Sweet and Tangy Vegetables

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Food Network Kitchen

Watch how to make this recipe.

From: Food Network Magazine

Pork Tenderloin with Sweet and Tangy Vegetables

Name: Pork Tenderloin with Sweet and Tangy Vegetables
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 large pork tenderloin (about 1 1/2 pounds), halved crosswise; Kosher salt and freshly ground pepper; 1/4 cup extra-virgin olive oil; 6 carrots, sliced 1/2 inch thick; 5 cups broccoli florets (about 1 bunch); 8 pickled sweet cherry pepper slices, plus 3 tablespoons brine; 2 tablespoons pure maple syrup

Getting reviews...

Level: Easy

Total: 40 min
Active: 30 min

Yield: 4 servings

Level: Easy

Total: 40 min
Active: 30 min

Yield: 4 servings

Ingredients

Deselect All

1 large pork tenderloin (about 1 1/2 pounds), halved crosswise

Kosher salt and freshly ground pepper

1/4 cup extra-virgin olive oil

6 carrots, sliced 1/2 inch thick

5 cups broccoli florets (about 1 bunch)

8 pickled sweet cherry pepper slices, plus 3 tablespoons brine

2 tablespoons pure maple syrup

Directions

Preheat the oven to 475 degrees F. Season the pork all over with salt and pepper. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 8 minutes. Remove to a plate.
Wipe out the skillet; add 1 more tablespoon olive oil and heat over medium-high heat. Add the carrots and cook, stirring, until browned around the edges, about 4 minutes. Stir in the broccoli, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Place the pork on top. Transfer the skillet to the oven and roast until a thermometer inserted into the center of the pork registers 145 degrees F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest at least 5 minutes before slicing.
Meanwhile, return the skillet to the stovetop over medium-high heat. Add the cherry pepper slices, brine and maple syrup to the vegetables. Cook, stirring, until the vegetables are glazed, about 1 minute; season with salt.
Slice the pork and season with salt and pepper. Serve with the glazed vegetables.

Photograph by Ryan Dausch

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Courtesy of Food Network Magazine