Pork Tenderloin with Sun-dried Tomato, Rosemary, and Roasted Veggies

A summertime favorite at my house is pork tenderloin with roasted vegetables on the grill. Halfway through cooking, everything is turned, and half the onions and other small vegetables fall through the grate. Yes, I’ve tried the grill basket—but what a mess to clean. So, I decided to try it in my Sharp Superheated Steam Countertop Oven.  Could it match the flavor from the grill? Eureka!

At the end of the recipe are additional notes and tips for cooking with this fantastic little oven. This recipe is the simple yet elegant dish you have been searching for this summer. 

Ingredients

• 1 pound pork tenderloin
• 1 yellow, orange or red bell pepper (sliced lengthwise)
• 1 head of broccoli (cut into small florets)
• 1.5 pounds baby potatoes (red, purple and yellow, don’t cut)
• 1 sweet onion (cut lengthwise)
• 4 ounces of olive oil-packed sun-dried tomatoes (keep some for plating)
• Six sprigs of fresh rosemary
• Extra virgin olive oil for coating pan and food
• Salt and pepper to taste

Instructions

Start by washing and cutting your veggies: cut the peppers into long thin strips, chop the head of broccoli into small bite-size florets, and slice the onion lengthwise into medium pieces.  Then begin to pull off the leaves from one sprig of rosemary and finely chop with a cooking knife.

Once your ingredients are prepared, spray the bottom of the broiling pan (or foil if you choose to line the pan) with cooking oil or rub with vegetable oil. Place the pork tenderloin in the center of the pan and rub half of the chopped rosemary evenly on top of the meat. Once you have spread your rosemary, layer the meat with alternating strips of sundried tomatoes and slices of onions. You will have extra sundried tomatoes and onions. Fret not, as you will spread the remaining onions, peppers, and potatoes evenly around the tenderloin on the pan.  Once your sheet pan dinner is prepared, lightly drizzle extra virgin olive oil over the meat and vegetables, salt and pepper

On the crisper tray, you will want to spread the rinsed broccoli florets evenly without any oil on the pan. 

Now that your sheet pan dinner is prepared, it’s time to cook it. Place broiling pan with tenderloin on the top position of the Sharp Superheated Steam Countertop Oven and place the crisper pan with the broccoli on the bottom position. It’s OK if the florets touch the top of the pan above.  Set your countertop oven to the Broil/Grill, cooking setting which automatically sets the temperature to 485°. I set the cooking time for 23 minutes as I like my meat cooked medium rare. Cooking times are subject to change based on the thickness of your meat; please cook to your desired doneness.

If you need to cook it more, place the broiling pan back into the oven and reset it to Broil/Grill/485° for another five minutes. One of the beauties of the Sharp Superheated Steam Countertop Oven is that it doesn’t need to be preheated and quickly comes up to temperature.

Once the dish is cooked to your liking, remove the pan from the countertop oven and place it on a heatproof surface. Insert an instant-read meat thermometer into the middle of the thickest part of the meat. To achieve medium-rare doneness, the thermometer should read 145° F. If the temperature is within a couple of degrees of your preference, let the meat rest for another three to five minutes, covered in foil before cutting. The temperature will continue to rise another few degrees.  Note that the sundried tomatoes will have turned black during cooking. They’re still tasty, but you might prefer to discard them and add the extra you set aside for serving.

When you are serving, I recommend cutting the tenderloin into ¾-inch slices on a diagonal and arrange with vegetables, uncooked sundried tomatoes, and a fresh sprig of rosemary for presentation.