Pork Tenderloin with Root Vegetables

Name: Pork Tenderloin with Root Vegetables
Prep time: 1 h 52 min
Cook time: 1 h 52 min
Total time: 1 h 52 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp brown sugar; 2 Tbsps dry red wine; 2 cloves garlic, minced; 1 teaspoon grated ginger; 2 green onions (green parts only), chopped; 1 teaspoons ground cinnamon; 1 Tbsp honey; 680 grams pork tenderloin; 59 milliliters soy sauce

Pork Tenderloin with Root Vegetables

Pork Tenderloin with Root Vegetables might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains approximately 25g of protein, 4g of fat, and a total of 168 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. If you have ground cinnamon, wine, honey, and a few other ingredients on hand, you can make it. To use up the dry red wine you could follow this main course with the Pinot Noir Brownies as a dessert. From preparation to the plate, this recipe takes about 1 hour and 52 minutes.

Instructions

Combine marinade ingredients in a measuring cup and whisk to combine.

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Marinade

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Measuring Cup

Whisk

Pour over pork tenderloin in a plastic bag. Marinate overnight.

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Pork Tenderloin

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Ziploc Bags

Preheat oven to 350 degrees F.

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Oven

Bake for 45 minutes or until meat is 145 degrees F when measured with an instant-read thermometer. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces.

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Meat

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Kitchen Thermometer

Oven

Drizzle a small amount of the meat juices from cooking over each piece of meat.

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Meat

Serve with the root vegetables.

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Root Vegetable

5 parsnips

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Parsnip

5 carrots

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Carrot

2 rutabagas

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Rutabaga

5 turnips (roots only)

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Turnip

Olive oil

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Olive Oil

House Seasoning, recipe follows

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Seasoning

Preheat oven to 350 degrees F.

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Oven

Peel and cut root vegetables into large chunks. Arrange in a roasting pan and season with olive oil and House Seasoning. Roast until tender; first check vegetables for doneness after 25 minutes and then every 10 minutes thereafter.

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Root Vegetable

Vegetable

Olive Oil

Seasoning

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Roasting Pan

Serve with the pork.

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Pork

1 cup salt

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Salt

1/4 cup black pepper

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Black Pepper

1/4 cup garlic powder

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Garlic Powder

Mix ingredients together and store in an airtight container for up to 6 months.

Equipment

Ingredients

Servings:

1Tbsp

brown sugar 2Tbsps

dry red wine 2cloves

garlic, minced 1teaspoon

grated ginger 2

green onions (green parts only), chopped 1teaspoons

ground cinnamon 1Tbsp

honey 680grams

pork tenderloin 59milliliters

soy sauce

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. 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. You could try La Celia Pioneer Malbec. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 14 dollars per bottle.