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Pork Tenderloin with Roasted Vegetables

Steam-Roasting

This is a Combi Roasting mode recipe which is a combination of Convection Steam Mode.


The important thing to think about with this combination is timing and temperature. Since the tenderloin has already been seared it only needs about 15 minutes in the oven at a moderate temperature to cook through. However, you also need to factor in 10 minutes for resting before slicing.


If the vegetables take about 25 - 30 minutes to cook then they can go into the oven with the tenderloin at a moderate temperature and when you remove the tenderloin to rest before slicing, you can increase the oven temperature to give the vegetables some high heat for caramelization.

This Pork Tenderloin with roasted veggies is a Steam Roasting mode recipe which is a combination of Convection Steam Mode.
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Ingredients

1 - 1lb pork tenderloin

1 - teaspoon BBQ spice rub

½ - teaspoon Kosher salt

2 - teaspoons olive oil


Vegetables:


2 - cups Brussels sprouts, washed, trimmed and cut into 3 - 4 slices

8 - ounces Cremini mushrooms, cut into 3 - 4 slices

4 - small golden potatoes, cut into ½” thick slices ( or 1 large sweet potato if you prefer)

½ - teaspoon mixed Italian seasoning

1 - tablespoon olive oil

Preparation

Tenderloin Preparation:


Heat the Steam Oven in the Combination Convection Steam Mode 350 degrees.


Rub the seasoning and oil into the tenderloin and heat a 10 - 12” skillet over moderate heat, sear the tenderloin on all sides then place on a rimmed baking sheet.


Toss the vegetables in a little olive oil and spread onto the baking sheet next to the pork.


Cook for 15 minutes until the Pork is firm to the touch.


Remove the pork from the oven and set aside to rest.


Change the oven Mode to Convection 400 degrees and cook the vegetables for another 15 minutes.  Using this combination they cook with the combined benefit of humidity and dryer heat for caramelization.


Vegetable Preparation:


Toss the vegetables with the oil and spread onto a rimmed baking sheet cooking as directed above.


Note: if your oven doesn’t accommodate a ½ sized baking sheet you may have to cook the pork on a separate pan  so that the vegetables are not too crowded.


Serves 4

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Larissa Taboryski

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Steamed Snap Pea and Asparagus Salad with Radish

In this recipe both the snap peas and asparagus cook for the same amount of time, so they can be combined and cooked in the perforated pan that comes with the oven. For a heartier salad some quinoa can be steamed at the same time and combined with the cooked vegetables and dressing. 


Paul-Tang1_edited.jpg

Larissa Taboryski

PDF Recipe

Ingredients

2 - cups snap peas, strings removed

1 - bunch asparagus, trimmed and cut into into thirds

4 - medium sized radishes, halved and cut into ½” thick slices

¼ - cup vegetable oil

2 - tbsp rice vinegar or apple cider vinegar

2 - tbsp chopped fresh mint

Preparation

Heat the Combi steam oven in the Steam Mode 212 degrees.


Place the snap peas and asparagus in the perforated pan. Slide the perforated pan into the oven and cook for 6 - 8 minutes until the vegetables are tender but not limp.


Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint.


Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled.


Serves 4 - 6

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