Cena autunnale con filetto di maiale e verdure di stagione arrosto

Ingredienti

• 2 tablespoons olive oil
• 2 teaspoons Italian seasoning
• 1/2 teaspoon EACH: sea salt and pepper
• 2 cloves garlic (finely minced)
• 2 1-lb pork tenderloins
• 8 cups chopped fall veggies (see notes)
• 2 tablespoons salted butter (add a pinch of salt if you use unsalted butter)
• 1/4 cup chopped fresh sage
• 1 clove garlic (finely minced)

Preparazione

1. 1

   season oil: Preheat your oven to 400 degrees Fahrenheit. In a small bowl, mix the olive oil, Italian seasoning, salt, pepper, and garlic.

2. 2

   season veggies: Place the veggies on a large baking tray and toss them with half of the seasoned oil. Spread them out so they have plenty of room on the baking tray, and then put them into your oven for 10 minutes.

3. 3

   season pork tenderloin: Rub the remaining seasoned oil over the pork tenderloins.

4. 4

   sear pork tenderloin: Heat a large, preferably cast-iron pan over medium-high heat. When it starts to smoke, add the pork tenderloins and sear until they are golden brown on all sides, about 6 minutes total. (Note: if your cast iron is not well-seasoned, you may want to add a splash of oil to the pan.)

5. 5

   roast veggies and pork: Make some room on the veggie tray and add the seared tenderloin. Return the tray to the oven for 20-25 minutes, until the pork is cooked through.

6. 6

   make sage butter: While dinner is in the oven, make the garlic sage butter. Melt the butter in a small pan over medium heat. When it starts to froth, add the sage and let it cook for 2 minutes. Stir in the garlic and then remove the pan from the heat.

7. 7

   serve: Let the pork rest for 5 minutes before slicing and serving it with the veggies and a drizzle of the garlic sage butter. Sprinkle the pecans over top and serve right away.