Oven-Roasted Pork Tenderloin with Roasted Potatoes and Vegetables recipe

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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 calories
carbohydrate: 25.7 g
cholesterol: 49.1 mg
fat: 3.9 g
fiber: 5.1 g
protein: 20.2 g
saturatedFat: 1.1 g
servingSize: -
sodium: 278 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 450 degrees F (230 degrees C).

  2. Combine rosemary, garlic, balsamic vinegar, chicken broth, shallot, olive oil, pepper, and salt in a food processor. Blend until slightly chunky.

  3. Rub all sides of tenderloin with 1/2 to 3/4 of the mixture. Place tenderloin into the bottom of a roasting pan.

  4. Roast, uncovered, in the preheated oven, for 15 minutes.

  5. Meanwhile, combine remainder of the rosemary mixture with parsnips, carrots, potatoes, and celery in a large bowl.

  6. Add vegetable mixture to the roasting pan with tenderloin. Reduce oven temperature to 350 degrees F (175 degrees C).

  7. 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.

  8. Remove tenderloin from the roasting pan and let rest for 10 minutes.

  9. Meanwhile, return vegetables to the oven and continue to cook until easily pierced with a fork, about 10 minutes more.

Recipe Yield

12 servings

Recipe Note

I loved the combination of herbs and spices that acted as both a wet rub for the pork and seasoning for the potatoes and vegetables--sweetness from the balsamic vinegar and parsnips, earthiness from the rosemary and carrots, and a little tang from the garlic.

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