An Herb-Roasted Pork Tenderloin is a hardy dinner treat especially when you include the root vegetables like celery root, turnips, ginger and carrots. Top it all off with some cornbread and fig preserves, and you have a complete home-cooked meal. **I set the smoke alarm off four times with this dish**
Step One: Gather ingredients.
|Root vegetables, tenderloin and cornmeal.|
- 1 whole celery root, peeled and diced
- 1 whole parsnip, peeled and diced
- 3 whole carrots, peeled and diced
- 1 whole turnip, peeled and diced
- Olive oil for drizzling
- 1 teaspoon sugar
- sea salt and black pepper to taste
- 1 cup cornmeal
- 1/4 cup flour
- Skim milk to thin cornmeal batter
- 1 egg
- 2 tablespoons butter
- 1 lb. pork tenderloin
- Italian seasoning
- 1 cup fig preserves
- 1 tablespoon apple cider vinegar
Step Two: Prep Oven at 425 deg F
Step Three: Keep a George Foreman Grill on Standby
|Once again, the George Foreman to the rescue.|
Step Four: Spread Sweet and Sour Sauce
|Kinda like sweet and sour pork tenderloin.|
Step Five: Final Serving Dish
|Sliced and served over veggies.|
Step Six: Momma's Cornbread
Ree's recipe originally called for fried cornmeal cakes, but my palate prefers non-greasy cornbread. This skillet size cuts nicely into 6 slices.
184 cal/ 18 g carbs/ 3 g fat/ 20 g protein per 3 1" servings
340 cal/ 38 g carbs/ 10 g fat/ 23 g protein plus cornbread
- While the pork tenderloin stores well (for a week), I would recommend serving it immediately.
- The cornbread stores well in the refrigerator and re-heats well. (followed of course with butter and preserves or honey or molasses... ;)
- BEWARE- SMOKE ALARMS happen with this recipe!