Nothing gets me more excited about cooking than fall. Maybe it’s the fact that my birthday passes in October, and I inevitably end up with a pretty new apron, cookbook, or dutch oven that I just can’t wait to break in. Maybe it’s the fact that the holidays are around the corner and I’m feeling festive. Or that the temperature has cooled down so much that turning the oven on or standing over a simmering pot of something aromatic sounds like a brilliant idea. Or that a trip to the farmer’s market ends with an almost-back-breakingly heavy bag full of fall’s greatest bounties. Brussels sprouts, yams, carrots, cauliflower, parsnips, squash and potatoes vie for my attention. This hearty yet healthy week night dinner was the result of one of those farmer’s market trips. I couldn’t choose between them, so I just came home with everything and this was the result.
Pork Tenderloin with Carrot Yam Hash and Roasted Fall Vegetables
For Carrot Yam Hash
- 1/4 cup extra virgin olive oil
- 1 small red onion, diced
- 3 garlic cloves, minced
- 8 medium sized carrots, peeled and cut into 1/2 inch coins
- 2 large yams, peeled and chopped in to 1/2 inch cubes
- kosher salt and freshly cracked black pepper
For Pork and Vegetables
- 4 garlic cloves, minced
- 3 tablespoons extra-virgin olive oil
- 1 pork 1.5 lb pork tenderloin
- 1/2 lb brussels sprouts, trimmed and quartered
- 1 head of cauliflower, cut into bite size florets
- 2 pounds large parsnips, peeled, cut in half crosswise and thinly sliced lenthwise
- 2 medium red onions, cut into 1/2-inch wedges
- 2 tablespoons fresh thyme leaves
- Kosher salt and freshly cracked black pepper
Preheat the broiler.
To make the hash, in a dutch oven, heat 1/4 cup olive oil over medium-high heat. Add the diced red onion and cook for 3 minutes until tender and then add the garlic. Cook the garlic for 1 minute, stirring constantly. Add the carrots, yams, a pinch of kosher salt and freshly cracked black pepper. Cook for 10 minutes, stirring occasionally, until vegetables are slightly crispy and browned on the outside and soft on the inside. Season with salt and freshly cracked black pepper to taste.
Meanwhile, in a mortar and pestle, pound together the 4 garlic cloves with heaping tablespoon of kosher salt until it forms a paste. Pour 1 tablespoons of olive oil into a bowl and add the paste. Place the pork tenderloin on a pan and after cutting away any excess fat rub the garlicky olive oil paste all over the pork. Let stand for 5 minutes.
Place the vegetables in a large roasting pan and toss thoroughly with the remaining olive oil, thyme leaves, kosher salt and freshly cracked black pepper.
Place the tenderloin in the oven on the top rack. Broil for 5 minutes, turning once. Reduce the heat to 400 degrees and add the vegetables to the bottom rack of the oven. Roast the tenderloin for another 15 minutes then remove and let stand, covered with foil, while vegetables roast for another 15 minutes. when vegetables are slightly golden brown and soft, remove from oven.
Slice the tenderloin crosswise. Serve atop the carrot yam hash, surrounded by roasted fall vegetables.