Food Foodie Recipe

Roasted Pork Tenderloin and Seasoned Veggies

I don’t know about all other households but we don’t complement meals in words.  We usually just do it in unintelligible grunts and groans.  Usually because we’ve eaten so much that all we have the energy to do is lapse into a food coma.

This was one of those meals.  All Devon did was grunt, after going back for seconds.  Remember, Devon doesn’t do seconds unless he really likes it.

As good as this was, it was also pretty easy.  There are a few steps, but none of them are all that complicated.  Everything, eventually, goes on a sheet pan and just goes in the oven.  Dinner is ready in an hour.

The best part is, this is very versatile.  You could do this with any cut of pork you like; I just use tenderloin because it’s usually a pretty good size for Devon and I without leftovers.  For the veggies, it can be random.  In our veggie drawer we had a pepper that was a day or two from being done, half an onion, and some baby carrots that were almost done.  In reality, you can roast almost any vegetable (that’s not super frilly), so I just picked them all and roasted them all.   Why waste food? But you can use whatever veggies you like or need to use up in your house.

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