Crispy Pork Medallions, Cooking Light November 2011
Roasted Root Vegetables, Cooking Light November 2011
This was a straightforward meal, and quicker than you might think given the roasted vegetables. You just cut them up while the oven preheats and toss with some oil and garlic. Then while they are roasting you cut the pork tenderloin and coat in panko, thyme, and parsley, brown in a cast-iron skillet, and pop that in the oven too. Everything finishes around the same time (if you are like me and want your meat definitely well done).
We had some extra veggies left over from the Asian lettuce cups last week, so I went ahead and used them too in the roasted veggies. I also put in a sweet potato in place of one of the parsnips since G doesn't like them (but he didn't end up eating this, for dinner or lunch leftovers :-P). So I got all the colors! Red pepper, orange sweet potato, yellow parsnips, green daikon (It was the stem end of an aokubi daikon), purple onions, and white/red potatoes. It seems like roasting is such a good way to prepare vegetables! So easy and delicious.
The pork was good too, but not particularly crispy. The bottom layer of breading was pretty soggy from contact with the pan.
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