You Should Be Making Pork Tenderloin Tonight!

width="At the beginning of the week, I opt for unfussy meals with clean flavors and simple recipes. And if, when I'm done cooking, I happen to have leftovers, then I know I've found a meal I'll be making again. Today's recipe for broiled pork tenderloin offers just that -- an easy recipe, delicious results, and enough leftovers to create an entirely different dish later in the week. Since the oven will already be on, I'm also roasting up some Brussels sprouts, parsnips, and onions to serve alongside. This rustic dinner is the perfect way to bring a bit of color to your fall table. Make it for your family tonight!"


-Everyday Food's Sarah Carey

Pork Tenderloin with Roasted Fall Vegetables

Related: Quick, One-Pot Meal Ideas To Feed the Whole Family

Coarse salt and ground pepper
4 garlic cloves, minced
2 tablespoons plus 2 teaspoons extra-virgin olive oil
2 pork tenderloins (about 2 pounds total), excess fat and silver skin removed
1 pound brussels sprouts, trimmed and quartered (6 cups)
1 1/2 pounds small parsnips (about 12), peeled and thinly sliced
2 medium red onions, cut into 1/2-inch wedges
1 tablespoon chopped fresh thyme leaves
2 tablespoons fresh lemon juice

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1.
Heat broiler. On a cutting board, sprinkle a generous pinch of salt over garlic and drag the blade of a knife at an angle across mixture until a paste forms. Transfer garlic paste to a small bowl and whisk in 2 teaspoons oil. Place pork on a broilerproof rimmed baking sheet. Rub all over with garlic oil and season with salt and pepper. Broil until browned, about 10 minutes, flipping once. On another rimmed baking sheet, toss together brussels sprouts, parsnips, onions, thyme, and 2 tablespoons oil; season with salt and pepper.


2.
Reduce heat to 450 degrees, with racks in upper and lower thirds. Roast vegetables on bottom rack and pork on top rack, about 10 minutes (a thermometer should read 145 degrees when inserted in center of pork). Remove pork from oven, transfer to a cutting board, and tent with foil. Transfer vegetables to top rack and roast until tender and browned in spots, 15 minutes. Remove from oven; toss with lemon juice. Refrigerate half of 1 tenderloin for another use. Thinly slice remaining pork; serve with vegetables.


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