Barbecue pork is fitting feast for Father's Day

When your kids get older and need to sleep late, it's time to transfer the Father's Day meal over from breakfast to a late lunch or even dinner. Today's recipe for Barbecued Pork Tenderloin with Seared Vegetables is the perfect compromise for everyone — including the cook.

This recipe is so easy to do that your teen can take over as chef. (Moms, you've gotta love that!) This tenderloin offers up the barbecue smokiness that dads crave without the hassles of firing up a grill. You can use a bottled barbecue sauce (easy) or check www.KitchenScoop.com for our Fred's Red sauce (still easy!).

It's a fitting feast for the holiday, and everyone is happy. Sounds like a plan to us!

Menu suggestion:

Barbecued Pork Tenderloin with Seared Vegetables

Garlic toast

Purchased dessert, such as a sorbet selection

Barbecued Pork Tenderloin with Seared Vegetables

Start to finish: 20 minutes to prep, 20 to 30 minutes to roast, 10 minutes to rest

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 pound pork tenderloin

2 large zucchini squash

2 large onions

4 large carrots

1 cup barbecue sauce of choice, plus additional, if desired (see Cook's note)

Cook's note: See www.KitchenScoop.com for our homemade Memphis-style "Fred's Red" barbecue sauce.

Preheat the oven to 425 F.

In a 12-inch skillet, heat the oil over medium-high heat. Salt and pepper the tenderloin, and sear on all sides, about five minutes. Remove the meat to a roasting pan lined with nonstick aluminum foil or plain aluminum foil sprayed with cooking-oil spray.

Set the skillet aside, and prepare the vegetables. Trim the zucchini, and slice into quarters. Peel and quarter the onion. Peel and quarter each carrot. Place the skillet back over medium-high heat, and sear the vegetables on cut (flat) sides, about five minutes. Place the vegetables around the tenderloin in the prepared pan. Drizzle barbecue sauce over the meat and vegetables.