ROASTED PORK TENDERLOIN w/ CARAMELIZED CARROTS & GREEN BEANS
1 pork tenderloin, 1.5-2.5 pounds
1 bunch carrots, thinly sliced
1 sweet onion
green beans, trimmed and washed
salt and pepper
2 T. sherry vinegar
2 T. olive oil
2-4 T. cultured butter
¼ C. balsamic vinegar
2-3 T. Italian style herbs, such as rosemary, died red pepper, dried basil, oregano, and thyme
Pat the tenderloin dry, and let it rest on a baking sheet. Preheat the oven to 500F.
Bring a pot of water to boil with the sherry vinegar, and some salt (add salt pork or a piece of ham if you have it). Boil for 1 minute, then add the green beans and blanch for about 1 minute, then strain discarding the salt pork, and set aside.
In a large, dry cast iron skillet, place the sliced onion over medium heat. Add some sea salt. Heat the onions until they begin to sweat, about 10 minutes. Add 2 T of olive oil, and the carrots, and sauté all until brown. Add 2 T. of butter, and continue to cook as the vegetables caramelize. You may need a smidge of veggie broth as you go, now and again, to keep the veggies from burning or sticking to the skillet. As the carrots and onions are cooking, prepare the meat.
Salt the meat, and sprinkle with fresh ground pepper. Rub the balsamic vinegar into the meat, and then top with the herbs. Place in the oven and roast until a thermometer inserted into the head of the tenderloin reaches 140F. (Note: You may want to cut the tenderloin in half, and cook the tail end, which is thinner, for less time.) Remove from the oven and let rest before slicing.
As the meat comes out of the oven, add the blanched green beans to the carrot and onion pan, and increase the heat. Add salt, pepper, and more butter if you like. Heat everything through.
Serve the tenderloin sliced, accompanied by the vegetables. We enjoyed a sliced, peppered ripe tomato alongside of everything.