Pork Tenderloin with Roasted Vegetables

Marinade and tenderloin

Marinade and tenderloin — follow the operations from left to right
Ingredients / preparation	1	2	3
1½ pounds pork tenderloins	Marinate the PorkPat the pork tenderloins dry with paper towels. In a medium bowl, combine the brown sugar, grainy mustard, rosemary, and dry sherry. Add the pork and turn to coat evenly. Marinate for at least 15 minutes—or cover and refrigerate up to overnight for deeper flavor.	Sear the PorkHeat a large cast-iron skillet or grill pan over medium-high heat until it’s smoking. Season the marinated pork with a little extra salt and pepper. Brush the pan lightly with olive oil and add the pork. Reduce heat to medium-low and cook, turning every 3–4 minutes, until the pork is deeply caramelized on all sides and reaches your desired internal temperature (about 20–25 minutes for medium, aiming for an internal temperature of 145°F).	Rest and SliceOnce cooked, remove the pork tenderloins from the pan and loosely tent them with foil. Let rest for about 10 minutes to allow the juices to redistribute. Slice the pork into ¼‑ to ½‑inch thick medallions.
3 tablespoons brown sugar
2 tablespoons grainy mustard
2 teaspoons fresh (or 1 teaspoon dried) rosemary, chopped
2 tablespoons dry sherry
Salt and freshly ground black pepper
Olive oil (for brushing the pan)

Roasted vegetables

Roasted vegetables — follow the operations from left to right
Ingredients / preparation	1	2
2–3 pounds mixed vegetables (choose a combination such as carrots, parsnips, Brussels sprouts, and red onions; or use your favorite seasonal mix)	Preheat and Prepare VegetablesPreheat your oven to 425°F. Meanwhile, cut your chosen vegetables into uniform pieces (about 1‑ to 1½‑inch chunks). Toss the vegetables in a bowl with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.	Roast the VegetablesWhile the pork is searing, place the baking sheet of vegetables in the preheated oven. Roast for about 30 minutes—or until the veggies are tender and nicely browned. Stir once or twice during roasting for even cooking.
2–3 tablespoons olive oil
Salt and freshly ground black pepper

Serve

Serve — follow the operations from left to right
Ingredients / preparation	1
Prepared Rest and Slice	To ServeArrange the roasted vegetables on a serving platter. Lay the sliced pork tenderloin on top or alongside the veggies. Enjoy this balanced dish warm!
Prepared Roast the Vegetables

Notes

One-Pan Variation: If you prefer fewer dishes, you can sear the pork first in an ovenproof skillet, then add the vegetables around the meat and finish cooking everything together in the oven.

Marinating: For best flavor, consider marinating the pork overnight. Just bring it to room temperature for about 20 minutes before cooking.

Vegetable Options: Adjust the roasting time based on your vegetables. Heartier roots (like carrots and parsnips) might need a bit longer, while tender greens (like Brussels sprouts) may cook faster.