Oven-Roasted Pork Tenderloin with Roasted Potatoes and Vegetables recipe
All Recipes Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Ingredients
- 1 cup loosely packed rosemary leaves 9 cloves garlic, peeled 2 tablespoons balsamic vinegar 2 tablespoons chicken broth 1 shallot, peeled 1 tablespoon olive oil 2 teaspoons freshly ground black pepper 1 teaspoon salt 3 pounds pork tenderloin 4 medium parsnips, peeled and cut into 1-inch chunks 4 medium carrots, peeled and cut into 1-inch chunks 4 medium potatoes, cut into 1-inch cubes 4 stalks celery, cut into 1-inch chunks
Nutrition Info
- 218.1 caloriescarbohydrate: 25.7 gcholesterol: 49.1 mgfat: 3.9 gfiber: 5.1 gprotein: 20.2 gsaturatedFat: 1.1 gservingSize: -sodium: 278 mgsugar: 4.5 gtransFat: : -unsaturatedFat: : -
Directions Oven-Roasted Pork Tenderloin with Roasted Potatoes and Vegetables
Directions
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Preheat the oven to 450 degrees F (230 degrees C).
Combine rosemary, garlic, balsamic vinegar, chicken broth, shallot, olive oil, pepper, and salt in a food processor. Blend until slightly chunky.
Rub all sides of tenderloin with 1/2 to 3/4 of the mixture. Place tenderloin into the bottom of a roasting pan.
Roast, uncovered, in the preheated oven, for 15 minutes.
Meanwhile, combine remainder of the rosemary mixture with parsnips, carrots, potatoes, and celery in a large bowl.
Add vegetable mixture to the roasting pan with tenderloin. Reduce oven temperature to 350 degrees F (175 degrees C).
Transfer back to the oven and continue to cook until an instant-read thermometer inserted into the center of the tenderloin reads 145 degrees F (63 degrees C), about 1 hour.
Remove tenderloin from the roasting pan and let rest for 10 minutes.
Meanwhile, return vegetables to the oven and continue to cook until easily pierced with a fork, about 10 minutes more.