Heirloom Meals: Savoring Yesterday's Traditions Today

Roasted Pork Tenderloin and Root Vegetables


2 small pork tenderloins
1/4 cup EVOO
1/4 cup dijon mustard
4 cloves garlic, 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
 salt and pepper to taste


Preheat oven to 400.
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.

Categories: Special Diets

Tags: pork