A roasting pan isn’t just for special occasions and hulking cuts of meat. Its broad area easily accommodated two pork tenderloins and an assortment of vegetables for a low-fuss meal that—seasoned properly—transported us to Provence.
A cookbook recipe exclusively for All-Access members from One-Pan Wonders
This is the kind of recipe that works as well for company as it does for a weeknight dinner. Cooking the tenderloins until buttery-smooth was key, and roasting them atop a bed of vegetables buffered the heat to ensure juicy meat all the way...