Saturday, May 9, 2015

herb-roasted pork tenderloin with roasted vegetables... 30 minutes

the goods:

1/2 pound golden potatoes, diced
3 parsnips, peeled and diced
6 carrots, peeled and diced
olive oil
salt and pepper
1 pork tenderloin
1/4 cup herbes de Provence
barbecue sauce, for serving

Preheat oven to 425 degrees. On a rimmed baking sheet, toss diced vegetables with oil and salt and pepper, then push them to the outside edges of the pan.  Place tenderloin in the middle of the pan and sprinkle with salt and pepper then herbes de Provence. Roast in the oven for 15-20 minutes. Allow pork to rest for 10 minutes before slicing.

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