Pork Tenderloin with Roasted Vegetables

Name: Pork Tenderloin with Roasted Vegetables
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams baby-cut carrots; 1 Tbsp olive or canola oil; 2 teaspoons dried rosemary leaves, crumbled; 907 grams new potatoes (16 to 20), cut in half; 1 medium onion, cut into wedges; 0 teaspoons pepper; 2 pork tenderloins (each about 3/4 pound); 1 teaspoon dried sage leaves, crumbled; 0 teaspoons salt; 6 cloves whole cloves garlic

Pork Tenderloin with Roasted Vegetables might be just the main course you are searching for. This recipe serves 6. This recipe covers 55% of your daily requirements of vitamins and minerals. One serving contains 901 calories, 129g of protein, and 24g of fat. Head to the store and pick up sage leaves, pork tenderloins, rosemary leaves, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

Heat oven to 450°. Spray shallow roasting pan with cooking spray.

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Cooking Spray

Equipment you will use

Roasting Pan

Oven

Place pork in pan. Insert meat thermometer so tip is in thickest part of pork.

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Meat

Pork

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Kitchen Thermometer

Frying Pan

Place carrots, potatoes, onion and garlic around pork.

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Potato

Carrot

Garlic

Onion

Pork

Drizzle with oil; sprinkle with rosemary, sage, salt and pepper.

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Salt And Pepper

Rosemary

Sage

Cooking Oil

Bake uncovered 25 to 30 minutes or until thermometer reads 155°.

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Kitchen Thermometer

Oven

Remove pork from pan. Stir vegetables and continue baking 5 to 10 minutes or until tender. Cover pork and let stand 10 to 15 minutes or until thermometer reads 160° and pork is slightly pink in center.

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Vegetable

Pork

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Kitchen Thermometer

Frying Pan

Serve pork with vegetables and garlic.

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Vegetable

Garlic

Pork

Equipment

Ingredients

Servings:

454grams

baby-cut carrots 1Tbsp

olive or canola oil 2teaspoons

dried rosemary leaves, crumbled 907grams

new potatoes (16 to 20), cut in half 1medium

onion, cut into wedges 0teaspoons

pepper 2

pork tenderloins (each about 3/4 pound)1teaspoon

dried sage leaves, crumbled 0teaspoons

salt 6cloves

whole cloves garlic

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are great choices for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is Vinan Alicia Las Compuertas Malbec. It has 4.4 out of 5 stars and a bottle costs about 27 dollars.