Friday, November 18, 2011

pork tenderloin with roasted fall vegetables... 45 minutes

the goods:

4 garlic cloves, minced
2 tablespoons plus 2 teaspoons extra-virgin olive oil
2 pork tenderloins, excess fat and silver skin removed
1 pound brussels sprouts, trimmed and halved
3 to 4 parsnips, peeled and thinly sliced
2 medium red onions, cut into 1/2-inch wedges
1 tablespoon chopped fresh thyme leaves

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 the 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.

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. 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. (Refrigerate half of 1 tenderloin for pork lo mein.) Thinly slice remaining pork and serve with vegetables.

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