On to week four at the university! Today marks my 21st day of work with no break; when I returned home on this beautiful fall Sunday, I wanted something classic and comforting. Pork tenderloin is a meat that can be dressed up in all kinds of flavorful ways; paired with buttery corn, roasted broccoli and spicy green peppers, I have a meal that is hitting the spot perfectly and refreshing my body and mind. In less than 30 minutes, I had my meal on my plate and ready to be enjoyed. It's a perfect autumn meal; enjoy!
1/2 cup corn
1/2 head broccoli, cut into florets
1 green pepper, cut into strips
2 5 ounce portions of pork tenderloin
2 teaspoons BBQ spice blend
1 teaspoon sugar
2 tablespoon apple cider vinegar
2 tablespoon oil
1 garlic clove, minced
1 tablespoon butter
salt and pepper
Preheat the oven to 450 degrees F. Pat the pork dry and rub lightly with oil. Season with salt and pepper. Place on a baking sheet and roast in the oven for 6-7 minutes.
Meanwhile, mix together the BBQ spice, sugar, ACV, olive oil and garlic. Taste and adjust seasoning with salt and pepper. Flip the pork over and brush on the spice mixture. Add the broccoli and green peppers to the baking tray with olive oil, salt and pepper. Drizzle any remaining spice mix over the green peppers. Return to the oven and roast another 8 minutes.
While the pork and veggies cook, add the butter to a medium skillet over medium heat. Once melted, add the corn. Season with salt and pepper and cook until lightly golden brown in places.
Serve pork, broccoli, peppers and corn on a plate. Add a piece of bread and butter for extra classic comfort. Enjoy with your favorite beverage; bon apetit!