Comfort and Joy by Christina Lane
Author:Christina Lane
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2015-07-12T16:00:00+00:00
SHEET PAN SUPPER: ROASTED PORK and LEEKS
Yield • Makes 2 servings
MARINADE #1
¼ cup Dijon mustard
¼ cup honey
2 cloves garlic, minced
1 lemon, sliced in half
6 tablespoons olive oil
1 teaspoon salt
Freshly ground black pepper
MARINADE #2
¼ cup balsamic vinegar
2 cloves garlic, minced
6 tablespoons olive oil
2 tablespoons dried rosemary
1 teaspoon salt
Freshly ground black pepper
1 (1- to 1 ½-pound) pork tenderloin or pork roast
3 leeks
You can do this the night before or in the morning before work. Make the marinade of your choice by combining all its ingredients in a bowl. Place the pork in a dish or a large resealable plastic bag, and pour half of the marinade over it. Cover the pork and marinate it in the fridge for as long as you can — up to 8 hours. At the same time, cover and refrigerate the unused marinade.
Preheat the oven to 450°F, and line a large sheet pan with foil.
Trim the leeks and remove all of the green tops — only the white part is edible. Rinse very well in cold water, and pat dry. Slice the leeks in half and toss with the reserved portion of marinade. Place on the prepared sheet pan.
Add the pork (with all of its marinade) to the sheet pan, and bake for 20 minutes. Test the temperature of the pork and monitor the browning of the leeks.
Remove the pork from the oven when it is 140°F. Transfer the vegetables to a serving bowl, and tent the foil over the pork while it rests and comes to 145°F. Let it rest for 15 minutes before slicing and serving with the leeks.
TIPS: I save the green part of the leeks to make vegetable or chicken broth.
I buy single pork tenderloins from my butcher, but if your bag comes with two, either scale up the recipe to serve more, or place one in the freezer for a future sheet pan supper.
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