This Herb Roasted Pork Tenderloin recipe looks long and time consuming, but is really pretty basic and pairs wonderfully with the veggies and cornmeal cakes.
Today is the very first post for the Pass the Cook Book Club! An idea I had to dust off my ever growing collections of unloved unused cookbooks. And to challenge myself to test some more recipes. Convinced I was not the only one in this boat, I launched the Pass the Cook Book Club and am really excited to see that there are other people out there that want to test out some new recipes!
What is Pass The Cook Book Club?
Three recipes are chosen from a selected book and the club members can pick the recipe they want to try and we all post on the same day.
Do you need a blog? No. Do you have to participate every month? Nope. Are there tons of rules? No, mainly because I’m a giant slacker. Pretty much, if you want to test the recipe, test them. If not, don’t. I enjoy trying new things. And I’m guessing if you join, you probably do too. I do think you should link back to the book whether it be on Amazon or you’re favorite retailer so that people who are interested by our enthusiasm towards the book can get their hands on one. And I would love some cross promotion of the bloggers involved to help spread the word on the new club!
As for the recipe and book: I dusted off the Pioneer Woman Cooks for our debut book and the Herb Roasted Pork Tenderloin, Au Gratin Potatoes, and the Pots de Creme for our recipe tested to choose from.
The Pioneer Woman is a well established food blogger – a book with her name slapped across the top is pretty much guaranteed to be packed with family friendly recipes. However, after my initial flip through, the book went on the shelf to grow moss. When I started this club, I picked this one back up and flipped through some of my tabbed pages and really wanted to test them out. Maybe it just took the 6 month period to really light that fire for me.
Herb Roasted Pork Tenderloin
Where this pork tenderloin recipe looked long and a little time consuming, it really is pretty basic when you break it down. I changed the roasted root vegetables to veggies I knew Handsome would munch on. I did have some trouble with the fried cornmeal cakes. So, I did what every red blooded ‘Merican would do, and I grabbed a quick box of Jiffy to save the day. The pork was basic and tasty, and I am once again reminded I should treat us to pork tenderloin more often. The roasted veg was a hit – it always is. Do it. And the cornbread under it all was really the icing on the cake. Who doesn’t love cornbread?
Curious – want to join – don’t have a blog – It’s all good! Come and check things out!
If you’ve tried this Herb Roasted Pork Tenderloin recipe, or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.
Herb Roasted Pork Tenderloin
- 1 head broccoli cut into large bites
- 1 head cauliflower cored and cut into large bites
- Olive oil
- Salt and Pepper
- *see the note in the above text about these cakes
- 2 cups cornmeal
- 6 cups chicken broth
- olive oil
Roasted Pork Tenderloin:
- 2 pork tenderloins 1 - 1 ½ lbs each
- salt and pepper
- ½ cup herbes de Provence
- 1 cup plum preserves
- 1 tbs vinegar I used balsamic vinegar
- 1 cup water
Preheat the oven to 425.
On a large baking sheet, toss the cauliflower and broccoli with olive oil and season with salt and pepper.
Roast in the oven for 25-35 minutes until golden brown. Set aside.
Roast the Pork:
Arrange the pork on an aluminium foil linked baking sheet and season with salt and pepper. s.
Sprinkle with herbes de Provence and roast in oven for 13-15 minutes or until cooked through. Allow to rest for 10 minute
Meanwhile make the cornmeal cakes:
Add the cornmeal to a pot with the chicken broth and salt. Bring to a boil and simmer for 25 minutes, until cornmeal is done.
Pour onto a large baking sheet with a rim. Spread evenly and allow to come to room temperature. (if you are going this route, might as well do this step at least an hour before starting everything else).
Heat olive oil in a skillet over medium-high heat.
When cornmeal is cool, cut into diagonals and fry in the oil until golden brown on both sides. Remove to a paper towel lined plate to drain.
Meanwhile combine the preserves, vinegar and water in a small sauce pan. Cook over medium heat until warmed through.
Arrange pork over cornmeal cakes and drizzle with preserves. Serve with roasted vegetables.