1 pork tenderloin (between 16 and 20 ounces),
trimmed of any fat
3 teaspoons salt
1 ½ teaspoons black pepper
1 tablespoon chopped rosemary
2 large carrots, peeled and sliced into ½-inch discs
2 Bosc pears, sliced lengthwise into eighths, seeds removed
1 celeriac (celery root) knob, peeled and cut into 8 wedges
1 small onion, peeled and quartered
4 garlic cloves, peeled
1 tablespoon olive oil
Sprinkle the tenderloin evenly with 1½ teaspoons of salt, 1 teaspoon of black pepper and the chopped rosemary, and set aside. Put the carrot slices in a baking pan (I use a 13-by-9-inch Pyrex dish), and bake in a 350-degree oven. After 10 minutes, remove the carrots and toss them with the pear, celeriac, onion, garlic, the remaining 1½ teaspoons of salt, the remaining ½ teaspoon of pepper and the olive oil. Using the same baking dish in which you precooked the carrots, place the tenderloin in the center lengthwise and distribute the vegetables on either side. Bake in the 350-degree oven for 50 minutes to 1 hour. Remove the tenderloin and allow it to rest on a plate covered with tin foil for 15 minutes. While the tenderloin rests, put the vegetables back in the 350-degree oven to roast for the final 15 minutes. Slice the meat and serve with the roasted vegetables. Serves 4.
