Pork Tenderloin and Roasted Vegetables

This is a simple, rustic, Pork-and-Vegetables dish that’s pretty easy to make. It’s done in about an hour but takes only 20 minutes or so of prep/work time. I made this up based on what I thought was a recipe in Pork and Sons, but it’s not there. To me, though, it’s kind of the quintessential recipes for that book. The first time I made this I declared it, “the best pork I’ve ever cooked.” Which is not something I say lightly.

One pork tenderloin (about 1-⅓ to 1-½ pounds)
6″ sprig of rosemary
4-6 sage leaves
12 juniper berries
Salt and pepper
One small onion, cut into eight wedges
Four small, red potatoes, quartered
Four roma tomatoes, halved
Four cloves garlic, skins on
3 Tbsp olive oil

Pre-heat your oven to 400 degrees F.

Take a third of the rosemary leaves, four juniper berries, and a pinch of salt and pepper and grind them in a mortar and pestle. Rub this on all sides of the tenderloin and set aside to rest.

Prep the vegetables and put them into a 9×13 baking dish. Sprinkle the remaining rosemary leaves and juniper berries, the sage leaves, and some salt and pepper over them. Drizzle with the olive oil. When the oven is hot, place the pan of vegetables in the oven to roast.

After about 40 minutes, put a cast iron pan on high heat on the stove top. When it’s good and hot sear the tenderloin for about 2 minutes on each side. Place the tenderloin in the pan of vegetables in the oven to finish. It should be done in 10-20 minutes, depending on thickness and how done you want it.

I’d serve this with a Burgundy or Côtes du Rhône.