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

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

FSD Resources