Pork Tenderloin with Roasted Vegetables

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8

An easy way to make tender, succulent pork tenderloin. The cider reduction sauce adds a nice complimentary sweetness to the final dish.

Ingredients

11⁄2 tbsp. dried rosemary
1 tbsp. dried thyme
1 tbsp. cracked black pepper
1 tbsp. salt
2 pork tenderloins
12 garlic cloves, unpeeled
12 oz. fingerling potatoes
6 small onions, peeled and halved
6 oz. radishes
6 oz. golden beets, peeled
1 fennel bulb, cut into chunks
1⁄3 cup olive oil
1 cup apple cider
Rosemary sprigs, for garnish

Steps

1. Combine rosemary, thyme, pepper, and salt. Rub some of mixture on pork tenderloins. Toss garlic, potatoes, onions, radishes, beets, and fennel with remaining herb mixture and olive oil.

2. Divide vegetables between two roasting pans; top each with a pork tenderloin, turning to coat with oil. Roast in a 425°F oven 20 min. Baste pork and toss vegetables with pan juices. Roast 15-20 min. longer until pork reaches 160°F and vegetables brown.

3. Slice pork into medallions and surround with vegetables. Divide cider between two roasting pans and place over high heat to deglaze pans and reduce liquid. Serve reduction over pork and vegetables.

More From FoodService Director

Sponsored Content
ballpark stadium food trends

From Bush’s Best ® .

Whether it’s at a college or university, a minor league game or a major league game, sports stadiums offer an array of delicious foods that sports fans love. A look at what’s happening in stadiums’ food offerings spotlights a few trends that foodservice directors should keep an eye on and adapt for their own menus.

1. More pork options

According to Technomic’s MenuMonitor, powered by Ignite, instances of pork on stadium menus have increased 33% year-over-year. Going ultra-indulgent with pork is trending, too—Kauffman Stadium in Kansas City, Mo., serves...

Sponsored Content
blended burger mushrooms

From The James Beard Foundation.

Blending meat and mushrooms in burgers and other iconic foods is a major trend heralded by a number of trendsetters and publications.

As many know, this trend was started by college and university chefs and dining directors because they could create better burgers (and meatballs, tacos and meatloaf) by blending at least 25% ground mushrooms in with beef. These operators knew that “the blend” was better-tasting, better for the environment, better nutritionally and better for holding because of the juicier texture.

In return for being...

Sponsored Content
college student meals

From WinCup.

Campus dining halls have come a long way in the past several years. Nowadays, students, staff and visitors alike have seemingly endless options to choose from—even more so at some colleges and universities, where food-hall concept dining is gaining momentum. This movement mirrors the food halls that are now established in major cities, offering consumers the variety they crave with several, or even dozens of, restaurants in one convenient space.

On college campuses, food-hall concept dining has staying power thanks to its ability to maximize both selection and...

Sponsored Content
Mushroom Council blended burgers

From The James Beard Foundation.

At the same time the James Beard Foundation announced the first annual Blended Burger Project™ Campus Edition, they concluded the third annual Blended Burger Project™ with a bang!

The Blended Burger Project™ contest concluded with 414 restaurants* in 45 states participating, and more than 400,000 consumer votes. Over the last nine weeks, the competition created a buzz on social media with more than 4,700 unique posts on Instagram and Twitter using the #BlendedBurgerProject hashtag.

“The Blended Burger Project™ is a phenomenal...

FSD Resources