This is one of those meals where you’ll get a little giddy the next morning when you remember that you have leftovers to eat for lunch. It’s that yummy. I love root vegetables but don’t often feel like bothering with the peeling, chopping, and roasting that’s required. After I knocked over an entire pile of celery root at Whole Foods the other day, I felt obligated to take some of the battered veggies home for transformation. I added parsnips and beets, and the root vegetables became the star of a delicious warm salad, which I served with a roasted pork tenderloin. It was a simple but elegant meal, easy enough to prepare on a work day but lovely enough for a special occasion (and Mother’s Day is coming!) The veggies were tossed with olive oil and fresh herbs before roasting and became both crispy and tender and nutty and sweet. You could serve them just like this, but I put them over a bed of spinach dressed with a citrus and honey vinaigrette.
Click here for the Roasted Root Vegetable Salad recipe.
Preheat oven to 400 degrees.
Season pork tenderloins with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add 1 whole tenderloin, searing on each side until browned. Remove tenderloin from pan and transfer to a baking dish. Repeat this step with second tenderloin.
Brush the tenderloins with ½ the jar of sweet balsamic mustard and roast for about 25 minutes or until done. Remove from oven and transfer to a cutting board to rest for about 5 minutes. Brush the tenderloins with remaining mustard to coat. Cut pork into slices and serve alongside salad.