Oven-Roasted Pork Tenderloin with Roasted Potatoes and Vegetables Recipe

Recipesfull introduces to you: Pork Tenderloin Recipes. (Oven-Roasted Pork Tenderloin with Roasted Potatoes and Vegetables Recipe). 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.

Brief

Prep 25 mins

Cook: 1hr25 mins

Total: 1hr50 mins

Servings: 12

Yield: 12 servings

Oven-Roasted Pork Tenderloin with Roasted Potatoes and Vegetables Recipe

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

Meat and Poultry

Directions

Step 1

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

Step 2

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

Step 3

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

Step 4

Roast uncovered in the preheated oven for 15 minutes.

Step 5

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

Step 6

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

Step 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.

Step 8

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

Step 9

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

Nutritional Information

Oven-Roasted Pork Tenderloin with Roasted Potatoes and Vegetables Recipe

Servings Per Recipe:12

Calories: 218.1

% Daily Value *

Protein: 20.2g 41%

Carbohydrates: 25.7g 8%

Dietary Fiber: 5.1g 20%

Sugars: 4.5g

Fat: 3.9g 6%

Saturated Fat: 1.1g 5%

Cholesterol: 49.1mg 16%

Vitamin A Iu: 3575.3IU 72%

Niacin Equivalents: 10mg 77%

Vitamin B6: 0.8mg 52%

Vitamin C: 25.2mg 42%

Folate: 55.3mcg 14%

Calcium: 56.6mg 6%

Iron: 2.1mg 11%

Magnesium: 57.4mg 21%

Potassium: 901mg 25%

Sodium: 278mg 11%

Thiamin: 0.8mg 77%

Calories From Fat: 35.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.