When you're craving a hearty roast but have no time for lengthy cooking, pork tenderloin is the answer. Why not roast two tenderloins, parsnips, squash and potatoes for a full dinner with enough leftovers to speedily concoct a completely different meal the following night?
Nutrients per serving
27.6 g protein
9.6 g fat
62.5 g carbohydrates
7.6 g fibre
3.6 mg iron
95 mg calcium
435 mg sodium
433 calories
• Excellent source of thiamine, folacin, iron and vitamins A, B6 and C
Preparation time 20 minutes
Roasting Time 35 minutes
Makes 2 to 3 servings with leftovers
4 large parsnips
2 large baking potatoes or peeled sweet potatoes
2 apples or firm pears
1 small butternut squash or 1/2-lb (8-oz) pkg peeled and chopped butternut squash pieces
2 tbsp (30 mL) olive oil
1 tsp (5 mL) chopped fresh rosemary leaves or 2 tsp (10 mL) dried rosemary
3/4 tsp (4 mL) salt
1/4 cup (50 mL) orange marmalade
2 tbsp (30 mL) liquid honey
2 tbsp (30 mL) Dijon mustard
1 tbsp (15 mL) paprika
1/2 tsp (2 mL) dried thyme leaves
2 pork tenderloins, each about 3/4 lb (375 g)
1. Preheat oven to 400F (200C). Arrange oven racks so one is in top part of oven and the other is on lowest level. Peel parsnips and slice into long thin pieces. Place in a large bowl. If using baking potatoes, do not peel. Slice baking or sweet potatoes into 1/4-inch- (1-cm-) thick wedges and place in bowl. Slice unpeeled apples or pears into quarters, then cut out core. Slice squash into pieces about the same size as potato wedges. Place in bowl. Drizzle in 1 tablespoon (15 mL) oil, then crumble in rosemary and sprinkle in 1/2 teaspoon (2 mL) salt. Toss until vegetables are evenly coated. Spread out on a large, foil-lined baking sheet. Roast, uncovered, on top rack, stirring occasionally, until tender, from 25 to 35 minutes.
2. As soon as fruit and vegetables are placed in oven, in a small bowl, stir marmalade with honey, Dijon, paprika, thyme, remaining tablespoon (15 mL) oil and 1/4 teaspoon (1 mL) salt. Smear all over tenderloins. Place pork on a rack set on a shallow, foil-lined baking sheet. Roast on bottom rack of oven, underneath vegetables, until meat forms a glaze on top and an instant-read thermometer inserted in thickest part of meat reads 150F (70C), from 25 to 30 minutes.
3. Remove pork and vegetables from oven. Let pork stand, loosely covered with foil, 5 minutes before slicing. Thickly slice 1 tenderloin and serve with half of vegetables. For another meal, wrap remaining pork in plastic wrap and place veggies in a large freezer bag. Refrigerate up to 3 days or freeze up to 2 months.