Pork tenderloin has been one of the comfort foods of my adult life. This recipe I can't even take full credit for; it is a combination of my favorite recipe that my Mom used to make using Thousand Island dressing ingredients as a base, and one of my favorite recipes using Rosemary and Dijon Mustard.
Best of both worlds really... and on top of that... as per true Skinny and Spice style we made it TWO different ways. AND we made it in only one pan! These are my favorite kinds of recipes!
The recipes below are measurements for 1 whole pork tenderloin.. keep in mind that for our dinner I cut these recipes in half and Josh and I each got one piece of the tenderloin.
Coat your pork tenderloin with olive oil, salt and pepper.
(we did garlic on this one but that's optional)
Next, grill your tenderloin on high heat for 1-2 minutes on each side, ensuring that all 4 sides get nice grill marks. You can also do this in a cast iron pan, on high heat 2 minutes per side until nicely golden brown.
While your tenderloin is cooking, get your vegetables and potatoes cut and toss in olive oil, garlic, salt and pepper.
Once your veggies are coated in the olive oil mixture, place them in a 9x13 in. pan. Place your tenderloin on top of the veggies. Mix your sauce by adding thousand island dressing (skinny or not), dijon mustard and rosemary. Top your Pork Tenderloin with the sauce making sure all sides are coated evenly. Cover with foil and bake at 425 degrees for 30-40 minutes or until the veggies are tender and the pork is slightly pink on the inside.
Pork Tenderloin with Roasted Veggies
1.5-2 lb. Pork Tenderloin
2 Tbs. olive oil
salt and pepper
1/2 cup Thousand Island Dressing (Skinny Version below)
1 Tbs. fresh or dried Rosemary
2 Tbs. Dijon Mustard
4-6 Potatoes, cut in 1 inch pieces (Sweet potatoes and Russets were used for ours)
1 large onion, cut in 1 inch wedges
6 large carrots, cut in 1 inch pieces
2 cloves garlic, finley minced
2 Tbs. olive oil
Salt and Pepper
Preparation
Preheat oven to 425 degrees.
Rub tenderloin with olive oil, salt and pepper. Sear 1-2 minutes on all sides or until you have brown crust on all sides- either on the grill or in a cast iron skillet over medium high heat.
Mix Thousand Island dressing, rosemary and Dijon mustard, until well blended. Set aside.
Place potatoes, carrots, garlic and onion into a 9x13in. baking dish. Toss in olive oil, salt and pepper until everything is well coated.
Place tenderloins on top of the veggies. Top tenderloin with the Thousand island/dijon sauce- making sure the top and sides are completely covered.
Cover with foil- carefully so that the sauce stays on the meat and doesn't stick to the foil.
Roast for 40-50 minutes. Remove meat and continue cooking the vegetables (if needed) for another 10-20 minutes.
Skinny Thousand Island Dressing:
1/4 c. plain greek yogurt
1 Tbs. mayonnaise
1 Tbs. nonfat milk
1 1/2 Tbs. ketchup
1 1/2 tsp. Worcestershire sauce
Kosher salt
1 1/2 Tbs. sweet pickle relish
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