Pork Tenderloin with Potatoes and Carrots
Pork Tenderloin with Potatoes and Carrots
Ingredients:
Pork Tenderloin (mine was about 3.5 lbs so you may have to adjust your time accordingly)
1 onion, sliced
3 large carrots, cut into bite sized pieces
about 7 or 8 potatoes (I used yukon gold)
1 apple, cored, peeled, and sliced
a few sprigs of rosemary
3 cloves of garlic
extra virgin olive oil
Directions:
Preheat your oven to 350.
In a roasting pan, place your carrots, potatoes, and pork tenderloin, lean side up.
Pierce the tenderloin with a sharp knife a few times and then rub it with the garlic. Cover the tenderloin with the rosemary, onion, and apple, and then drizzle the olive oil over the top.
Cook for about 2 hours. The tenderloin should be about 160 degrees and the potatoes and carrots cooked fully.
When done, remove the onion, rosemary, and apple.
Slice and serve with the potatoes and carrots. I also served mine with homemade bread and cantaloupe. It was a wonderful late summer meal.
Ingredients:
Pork Tenderloin (mine was about 3.5 lbs so you may have to adjust your time accordingly)
1 onion, sliced
3 large carrots, cut into bite sized pieces
about 7 or 8 potatoes (I used yukon gold)
1 apple, cored, peeled, and sliced
a few sprigs of rosemary
3 cloves of garlic
extra virgin olive oil
Directions:
Preheat your oven to 350.
In a roasting pan, place your carrots, potatoes, and pork tenderloin, lean side up.
Pierce the tenderloin with a sharp knife a few times and then rub it with the garlic. Cover the tenderloin with the rosemary, onion, and apple, and then drizzle the olive oil over the top.
Cook for about 2 hours. The tenderloin should be about 160 degrees and the potatoes and carrots cooked fully.
When done, remove the onion, rosemary, and apple.
Slice and serve with the potatoes and carrots. I also served mine with homemade bread and cantaloupe. It was a wonderful late summer meal.
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