French Style Pork Tenderloin w/Roast Vegetables
2-3 Tablespoons Olive Oil
1 pork tenderloin, cut into 1-2 inch thick medallions
1 onion
¼ cup red wine (optional)
1-2 cups beef broth
2 Tablespoons of butter
2 Tablespoons Corn Starch
Salt and Pepper to taste
In a pan, add oil and sauté onions for 3 minutes on medium heat. Remove from pan. Cut the pork tenderloin into medallions and season with salt and pepper. Add 1 tablespoon of oil to existing pan and heat on medium-high heat. Add pork and brown both sides. Remove from pan. Add butter in pan and melt. In cup, add cornstarch and 1 cup of broth, mix well. Add to melted butter creating a rue. Add the remaining broth and let thicken. Add your pork and onions and let simmer for an additional 10-15 minutes. Serve over egg noodles or mash potatoes.
Roast Vegetables
"A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand."
Ingredients
- 1 small butternut squash, cubed
- 2 red bell peppers, seeded and diced
- 1 sweet potato, peeled and cubed
- 3 Yukon Gold potatoes, cubed
- 1 red onion, quartered
- 1 tablespoon chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- salt and freshly ground black pepper
Directions
- Preheat oven to 475 degrees F (245 degrees C).
- In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
- In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
- Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.