Searing your meat in some hot oil will still give you the best color, flavor and moistness in your roasts – but if you’re having an off day, this recipe is totally good enough for government work. The meat stayed nice and tender, the veggies and potatoes were delicious and overall, I was quite pleased with my lazy dinner. You may have been conditioned to think that pork has to be gray and lifeless before you can eat it. Not so. Cooking to 140° and allowing the meat to sit about 5 minutes (the temperature will rise while it rests) will give you perfectly cooked pork that still has a slight rosy hue in the middle. Scrumptious!
2 garlic cloves, minced
2 tsp. dried rosemary leaves, crushed
2 tsp. dried thyme leaves, crushed
1/2 tsp. salt
1/4 tsp. pepper
2 whole pork tenderloins (3/4 to 1 lb. each) — I just took my 1.8 pound tenderloin and cut it in half before placing it in the pan.
2 1/2 lbs. potatoes, quartered
5 carrots cut into 2 inch chunks
1 onion, cut into large chunks
Heat oven to 375 degrees. Stir oil, garlic and seasonings; coat meat with 3 tablespoons of seasoning mixture. Place in large roasting pan. Toss potatoes, carrots and onions with remaining seasoning mixture; arrange around meat in pan.Roast 35 to 40 minutes or until meat thermometer registers 140 degrees and juices run clear, stirring potatoes after 20 minutes. Broil on top rack of oven 5 minutes to brown. Let stand 5 minutes tented slightly with foil before slicing.