Pork tenderloin with vegetables


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Old 03-28-21, 04:59 PM
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Pork tenderloin with vegetables

I usually don't buy pork, but it was buy 1 get 1 free pork tenderloin last fall. I finally made the second one, along with onions, potatoes and asparagus. The pork and tenderloin came out great - the onions and asparagus burnt big time.

I looked at several recipes online, none called for what I assume I should have done - put the onions and vegetables in foil. I wonder what I did wrong. The onions were cut relatively thin, and everything was coated with a bit of vegetable oil.
 
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Old 03-29-21, 05:26 AM
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Anything small will tend to heat up and burn faster. So, cutting your onions thin makes them easier to burn especially if you have them laid out in a thin layer. When roasting veggies for a longer time you can use larger pieces so they hold together better and slow their cooking a bit.
 
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Old 03-29-21, 05:41 AM
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Many recipes will assume that you have to add vegetables in at different times, so that can be left out of the recipe.
Example- the cooking time for potatoes will vary based on whether they are red, white, Yukon/gold or russet- that's mostly due to how well densely 'knitted' the starches are- starchier takes longer.
Onions take less time than potatoes, and asparagus takes less time than onions.

Generally, the "wetter" a vegetable is, the less time it takes to cook, while the harder 'root' vegetables will benefit from longer, but low and slow, cooking.
 
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Old 03-29-21, 06:25 PM
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Yea I'm used to cutting onions small as in stir fries. And not all vegetables are going to cook at the same rate and temperature. If I had a root vegetable like carrots, they probably would have been fine. Next time may be on the Weber grill, getting to be that time of year.
 
 

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