Ingredients:
- two big carrots
- one pound of purple potatoes
- five stalks of celery
- half a large sweet onion
- two or three sprigs thyme
- two sprigs rosemary
- an eighth cup kosher salt
- olive oil
I roughly followed this recipe after skimming a half dozen roast pork tenderloin recipes. This recipe depends on having a cast iron skillet and lid, like this set.
However, I decided I wanted a side of roast veggies, so first I chopped up a pound of small potatoes, two carrots, five celery stalks, and half a sweet onion. I tried to keep the pieces about a centimeter in width. While I was chopping vegetables I preheated the oven to 400° with the cast iron inside of it. I tossed the veggies with olive oil and placed them in the deeper pan, then set a timer for ten minutes.
While the veggies are cooking, make a salt rub with the spices. tear up the thyme and rosemary and throw out any twigs. on a dry cutting board, pour the salt (I guessed in the ingredient list above.) Rinse and pat dry the pork tenderloin, then rub with salt, rosemary, and thyme. about now the ten minute timer should go off… Open the oven, put a bit of oil in the empty pan, and put the pork in the pan.
Let the pork sear in the oven for another ten minutes. Flip it over and let sear on the obverse side for seven minutes, then put the pork on top of the veggies and cook the pork for another ten minutes. Pull the pork out and let it rest on a serving plate, while the vegetables cook for an additional ten minutes with the cast iron lid on.