Pork Tenderloin with Farm Veggies

Hey Midwest, happy home grown season! Eckert’s homegrown season is hitting a sweet spot this week. We have had lots of peach, blackberry and veggie pickers in the fields here over the holiday week. I am thrilled to be eating my first ears of homegrown corn and biting into large red tomatoes. And yes, the first corn of the season is incredible in case you were wondering!!

I love this time of year because I eat something from the farm for every meal! I started with peaches on my yogurt this morning, I had a tomato salad for lunch and dinner tonight will be this recipe for Pork Tenderloin with Farm Veggies. This recipe is designed to show off a sheet pan full of roasted Eckert’s fresh picked veggies.

This recipe starts by marinating Eckert’s perfectly-trimmed pork tenderloin in our Vidalia Onion Dressing. Since our butchers in our Belleville Country Store trim all the silver-skin off of the tenderloin, you don’t have to do any extra work to prep the meat. I like to marinade the meat and veggies separately to ensure that all ingredients get good contact with the dressing but you could toss them all together if you want to. Use whatever summer veggies you have on hand, this recipe calls for everything we have from the farm this week.

 If you roast the veggies for five minutes before adding the pork as directed, the veggies turn out nice and tender without overcooking the pork. My family enjoys this recipe with a side of Amish noodles, Ella’s homemade noodles or steamed rice.

 I hope you will visit one of our farms soon since the homegrown summer season is officially here! And don’t forget to put this recipe in your summer dinner rotation soon.

 Eat well this summer,

Angie

Pork Tenderloin with Farm Veggies

2 pork tenderloins, silver skin removed (1.5 pounds of meat)
2 cups Eckert’s Creamy Vidalia Onion Dressing, Divided
Zucchini, cut into 1-inch coins
Yellow Squash, cut into 1-inch coins
Spring onions, cut into 1/2 inch wedges
Unpeeled turnips, diced
Yellow & Green Bell Peppers, cut into 1/2 strips
Patty Squash, diced
Red and Yellow Cherry Tomatoes, sliced in half
Green Tomatoes, diced

Preheat oven to 450-degrees.

Place tenderloins in a glass bowl. Add ¾ cup Vidalia Onion dressing and toss to coat. Cover and refrigerate 2 to 4 hours.  In a another glass bowl, toss remaining Creamy Vidalia Onion Dressing with 8-10 cups of prepared vegetables 2 to 6 hours before baking. About 20 minutes before baking, remove pork tenderloin from marinade, pat dry with dry paper towels. Season lightly with salt and pepper. Allow to remain at room temperature until ready for oven. On a rimmed baking sheet, spread cut vegetables in an even layer. Roast about 5 minutes, stirring once. Place pork on top of vegetables. Roast pork until an instant-read thermometer inserted in center of pork reads 145-degrees, about 20 to 25 minutes. Turn pork once during roasting. Stir vegetables once or twice. Remove pork from baking sheet. Place on a platter, cover with foil and allow to rest 5 to 10 minutes. Reserve any juices. Plate vegetables and cover with foil. Slice pork into 1 ½ inch pieces. Serve with vegetables and pass the juices. Serves 4-6.