Roasted Pork Tenderloin and Root Vegetables
Ingredients
- 2 small pork tenderloins
- 1/4 cup EVOO
- 1/4 cup Dijon Mustard
- 4 garlic cloves, minced
- 1 Tbsp rosemary, minced
- 1 Tbsp balsamic vinegar
- salt and pepper to taste
- 4 Sweet potatoes, sliced
- 3 onions, sliced
- 2 cloves of garlic, minced
- 2 apples, peeled and sliced
Directions
- Mix the EVOO, mustard, vinegar, garlic, rosemary, s and p together. Rub over pork.
- Place pork in rack in middle of roasting pan.
- Toss the potatoes, onions, garlic and EVOO together and spread in bottom of roasting pan. Bake for 40 minutes.
- Remove pork, tent with tin foil and let sit; meanwhile put veggies back in oven for the 5-10 minutes that the pork is resting.
- Slice pork to desired thickness, place on platter with vegetables
- Prep time: 5 minutes
- Cook time: 40 minutes
- Total time: 50 minutes
Yield: 6-8 servings