Thyme Crusted Pork Tenderloin and Veggies w/a Blue Cheese Sauce
- about 1 .5 lbs pork tenderloin (2 tenderloin)
- 3 tbs butter (room temperature)
- 2 tbs dried thyme
- 1 tbs garlic powder
- salt & cracked black pepper for seasoning
- canola oil
- about 6 fresh basil leaves
- 6-10 baby yukon gold potatoes
- 2-4 carrots
- 1 red onion
- about 1/2 cup of blue cheese
- heat oven to 375. rub tenderloin with butter all over. then rub thyme, garlic powder, salt & pepper all over tenderloin.
- heat large oven safe pan (big enough to fit 2 tenderloins w/out over crowding) over high heat. drizzle pan with oil, enough to coat the bottom. place tenderloin in Hot pan. Sear each side for 5 min until it’s golden brown. cover and place in oven for about 20 min or until meat thermometer reaches 150.
- in the meantime, chop veggies to add to pan later. cut potatoes in half, peel carrots and slice into big pieces, thinly slice red onion.
- remove tenderloin from pan once it reaches 150. cover with foil and let rest while veggies finish cooking. (i set it on top of the stove so it would stay warm)
- add potatoes, carrots and onion to pan, season with a little salt and pepper, cover and place back in oven. about 15 – 20 min until veggies are tender.
- remove pan from oven again, add blue cheese to pan (there should be plenty of juices and herbs from the tenderloin) and mix everything together until cheese has melted. roughly chop basil and mix into veggies.