Pork tenderloin with vegetables
#1
03-28-21, 04:59 PM
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.
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.
#2
03-29-21, 05:26 AM
Group Moderator
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.
stevek66
voted this post useful.
#3
03-29-21, 05:41 AM
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.
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.
stevek66
voted this post useful.
#4
03-29-21, 06:25 PM
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.
