Growing up, we had dinner as a family every week night. We helped cook sometimes, and learned a lot of great recipes and techniques. Now we are older, we understand the importance of eating a full meal each night. Not only is cooking a great way to wind down from a busy day, but having a full balanced meal helps keep us away from over snacking and eating delicious but super unhealthy things (like a bag of chips or a pint of ice cream).
This is why we created a recipe that is healthy, tasty, and super quick and easy! This one-pan recipe has all our favorite fall flavors and seasonal vegetables. Pork tenderloin is also one of the easiest meats to cook. Adding it on top of some simple roasted veg makes this one of the simplest recipes we've made! We are sure this will become a fall staple of yours. We serve it with a simple salad with our favorite balsamic dijon salad dressing.
This one-pan recipe pairs perfectly with Louis Jadot Pinot Noir. This Pinot Noir comes from the Burgundy appellation of France and has notes of cherry, plums, and a hint of earthiness. We think it goes perfectly with the earthy roasted veg and the slight sweetness of the pumpkin pie spice rub.
xxx Ivy & Eve
Pair with Louis Jadot Pinot Noir
- 1 1/2 pound pork tenderloin
- 1 1/2 tsp pumpkin pie spice
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 tsp pepper
- 2 red potatoes
- 2 sweet potatoes
- 1 bulb fennel, sliced
- 2 pears
- 1 onion
- 1/4 cup plus 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tsp dijon mustard
- 1 tbsp honey
- 1 bag of Arugula
- Salt and pepper
- Preheat the oven to 400F
- Rinse and dry the pork tenderloin.
- Combine the spices in a small bowl and rub onto the pork tenderloin.
- Peel and cube the potatoes and sweet potatoes.
- Slice the onion and fennel bulb.
- Core and slice the pears.
- Toss the vegetables with tbsp olive oil and season with salt and pepper.
- Roast the vegetables in a large roasting pan for 30 minutes.
- Rub the pork tenderloin with 1 tbsp olive oil and place on top of the vegetables.
- Turn the oven up to 425F and roast for 30 minutes or until the internal temperature reads 160F on a meat thermometer.
- Let the pork rest for 3 minuted before slicing.
- Combine all the olive oil, balsamic, mustard, and honey and whisk.
- Season with salt and pepper.
- Drizzle over a large bowl of arugula and toss.
- Plate the pork, veg, and salad and enjoy with a glass (or two) of Louis Jadot Pinot Noir!