Roasted Pork Tenderloin with Vegetables

Name: Roasted Pork Tenderloin with Vegetables
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter or margarine, melted; 355 milliliters frozen small whole onions (from 1-lb bag); 2 teaspoons garlic-pepper blend; 454 grams pork tenderloin; 0 teaspoons salt; 1 teaspoons dried thyme leaves; 1 Tbsp vegetable oil; 2 mediums baking or Yukon gold potatoes, peeled; 454 grams small zucchini

Need a gluten free main course? Roasted Pork Tenderloin with Vegetables could be an amazing recipe to try. This recipe serves 4. One serving contains 312 calories, 28g of protein, and 14g of fat. Head to the store and pick up butter, garlic-pepper blend, zucchini, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

Heat oven to 425°F. Rub oil over pork; sprinkle with garlic-pepper blend. In ungreased 15x10x1-inch pan, place pork. Insert ovenproof meat thermometer horizontally into center of thickest part of pork.

Ingredients you will need

Garlic

Pepper

Meat

Pork

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Kitchen Thermometer

Oven

Frying Pan

Cut potatoes and zucchini in half lengthwise. Arrange potatoes, zucchini and onions around pork.

Ingredients you will need

Potato

Zucchini

Onion

Pork

Drizzle butter over vegetables; sprinkle with thyme and salt.

Ingredients you will need

Vegetable

Butter

Thyme

Salt

Roast uncovered 30 to 40 minutes or until thermometer reads 160°F.

Equipment you will use

Kitchen Thermometer

Cut pork into thin slices.

Ingredients you will need

Pork

Serve with vegetables.

Ingredients you will need

Vegetable

Equipment

Kitchen Thermometer

Oven

Frying Pan

Ingredients

Servings:

2Tbsps

butter or margarine, melted 355milliliters

frozen small whole onions (from 1-lb bag)2teaspoons

garlic-pepper blend 454grams

pork tenderloin 0teaspoons

salt 1teaspoons

dried thyme leaves 1Tbsp

vegetable oil 2mediums

baking or Yukon gold potatoes, peeled 454grams

small zucchini

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 Alma de Los Andes Reserva Malbec. It has 4.7 out of 5 stars and a bottle costs about 13 dollars.