Monday Recipe

| January 25, 2021


Tuscan Pork in a Pan

Y’all know I’m about easy, and one pot or pan cooking. It really doesn’t get a lot easier than this dish, even if in this case  the pan is more like a couple cookie sheets.

You’ll Need:
1/3 c. balsamic vinegar
5 garlic cloves, minced
1/3 c. plus 1/4 cup olive oil, plus more for the pans
4 tsp. dried oregano
2 tsp. kosher salt, plus more to taste
1 1/2 tsp. black pepper
2 pork tenderloins (each slightly over 1 pound)
6 sweet potatoes, each cut into 6 wedges
6 shallots, quartered
Chopped fresh parsley, for topping

You’ll Do:
1) Whisk the balsamic vinegar, garlic, 1/3 cup olive oil, 2 teaspoons oregano and 1 teaspoon each salt and pepper in a small bowl.
2) Place the pork in a large resealable plastic bag and pour in the marinade. Seal the bag, place in a dish and marinate for 30 minutes at room temperature or 2 hours in the refrigerator.
3) Position racks in the upper and lower thirds of the oven and preheat to 450?. Toss the sweet potatoes and shallots with the remaining ¼ cup olive oil, 1 teaspoon salt, 2 teaspoons oregano and ½ teaspoon pepper in a large bowl.
4) Lightly oil 2 sheet pans. Put a pork tenderloin on each pan (let some of the marinade drip off first) and season lightly with salt. Arrange the sweet potatoes and shallots cut-sides down around each tenderloin.
5) Roast, rotating the pans halfway through and shaking them to loosen the potatoes, until a thermometer inserted into the thickest part of the meat registers 140 to 145 and the potatoes are tender, 20 to 30 minutes. Slice the pork and serve with the vegetables. Top with parsley.

Hat tip to: The Pioneer Woman

Category: Cooking, None

Comments (8)

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  1. President Elect Toxic Deplorable Racist SAH B Woodman Grammar Nazi says:

    Airdale,
    I see you’ve posted the Monday Recipe already. Good on ya! I’ll be making a copy to have my wife try at some time. (Hate to say it, and don’t tell her, but she always over cooks roasts, they end up dry. Shhhh. Otherwise, she’s an excellent cook)
    Finally learning how to stop the Gun Bunny from complaining by posting early (even though there’s ONLY 24 hours in a day, and you have a myriad of other things to do. My sympathies and condolences on taking on the unpaid task of TAH Admin)

    • Hondo says:

      She might want to try putting the roast on a rack in the pan, adding about 1 cm of water, and covering the pan with aluminum foil during most of the roasting time. (The foil can be removed for the last few minutes of roasting and the oven turned up to broil if you want the top of the roast browned.) I’ve found this works pretty well to keep pork roasts from drying out.

      • AW1Ed says:

        This will certainly help, but internal temp is key. Pork these days is so lean it’ll dry out very quickly. Cook to 140 or so, pull from the oven and cover with foil. It’ll carry-over cook another 5-10 degrees. If it’s cooked to the recommended 160 one will get dry meat every time. Cook it to medium, not well done.

    • KoB says:

      Heeeeeey!!!! I’m right here, Tox!!! You do know that I read each and every comment, right? Well, ‘ceptin’ the vulgar laced drivel that Larsie Boi spews. And surely, one cannot take exception to my gentle little proddin’ reminders to our Beloved Aeronautically Designated Squidly Swabbie makin’ sure proper rations are prepared for the Troops, can they? What, me complain? Why I never!

      Lookin’ good Boss, Just so happen to have a coupla six porked roastable beasties in the freezerator as we speak.

      Ya’ll hold down the Fort and mind the store, I got’s to escort Lady Friend to the Chancre Mechanic up in the Little Big Town.

      Ya’ll Behave while I’m gone.

      • President Elect Toxic Deplorable Racist SAH B Woodman Grammar Nazi says:

        Gun Bunny,
        You weren’t right here when I posted this early AM. Now check both yer legs. Which one is longer? That’ll be the one I was pulling.
        You know I lubs a’y’all like the brothers & sisters of my own fambly. (now get off my lawn!)

  2. Ex-PH2 says:

    Dried out roast beef? OK, Woodman, I will track down and post the perfect recipe for good, juicy roast beef.

    My guess is that instead of the stove oven, it might do better in a Crockpot on a rack with a lot of veggies and beef broth, and a bit of foil to keep the juices from evaporating out of it. But I have to see if I can find that Italian chef’s Momma’s recipe for it and try it that way first.

    And since Crockpots and Nesco countertop roaster ovens are so popular these days, and so easy to use,
    I will let you know which one works best.

    But for roast pork, to keep it from drying out, the advice with the meat thermometer is good, along with “make sure it is NOT overcooked”.

  3. President Elect Toxic Deplorable Racist SAH B Woodman Grammar Nazi says:

    Thank you, one and all, for the good advice.
    Now I need to “repackage” it, so’s as not to offend <y Lady Fair (not you, ExPH2)
    Oh, and get her a good meat thermometer.
    Something digital. IR?

    • KoB says:

      You know Tox, I could do SO MUCH with the terms in your comment. Words like “package”, “digital meat thermometer” “Keeping it moist”

      But, I won’t! :leer:

      ps K Roger had boneless porked beast loin on sale @ $1.49 per lb. Bought every one they had. 😀 😉