1 (18.4 ounce) Garlic & Herb marinated pork tenderloin
1 lb. baby red potatoes, diced into bite-sized pieces
1 lb. carrots, peeled and sliced into bite-sized rounds
make sure that your veggies are chopped small enough so that they
become tender by the time the pork is done cooking
3 cloves garlic, minced
1 onion, coarsely chopped
3 cloves garlic, minced
Salt and pepper, to taste
2 tablespoons olive oil
2 sprigs fresh rosemary
2 sprigs fresh thyme
Instructions
Preheat oven to 425 degrees F.
Spray a 9x13-inch baking dish with cooking spray.
In a large zip-top bag, toss together potatoes,
carrots, onion, garlic, salt and pepper, and olive
oil until everything is completely coated.
Place pork in the middle of the prepared dish.
Arrange vegetables around the pork, and tuck
herbs among the vegetables.
Put dish in the oven (uncovered) and roast for
25-35 minutes, or until pork is cooked through
(and thermometer reads 150 degrees F).
Allow to rest for 5-10 minutes before slicing and
serving.
Originally Submitted
12/28/2015
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