A VERY ELDERLY CAT decided to have a batch of zoomies and turn off the WHOLE DAGNABBIT COMPUTER during a giant manuscript edit today, so this is a quick writeup. A more thorough one to come at some point! Maybe!
All baked in 350 degree F/175 degree C oven for about 30-45 minutes. Pork should be 145-160 F degrees when measured with a probe thermometer, veggies should be cooked through, crisping on edges, and generally look delicious.
Vegetarian option: Portobella caps are AMAZING in this marinade!
Marinade for Pork:
- 1/3 c. white or red wine, dry preferred
- 1/3 c. balsamic vinegar
- 1/4 c. olive oil
- 2 T. honey
- 1 small onion, diced
- 2 – 6 cloves garlic, minced
- T. each of at least two herbs, fresh or dried: pick from rosemary, thyme, oregano, parsley…mint is good in this too if you like it
- salt & pepper
- dash red pepper flakes
Put pork tenderloin (will marinate up to 3 small, 2 large) in large ziploc, seal, and turn every once in awhile for an hour or up to a day.
Place on roasting tray/cookie sheet (can line for easy cleanup),
Roasted Vegetables
Cut a mix of vegetables to about the same size. If you are using anything very delicate, add them later.
Place on roasting tray (can line with parchment/foil for easy cleanup). Pour over a generous amount of oil and preferred spices/herbs. Mix thoroughly with hands, cook in same oven as pork. A stir or two during baking will help make sure everything is cooked evenly.
Here's the Damn Recipe 