Pork Tenderloin with Root Vegetables

Total Time:
1 hr 52 min
12 min
10 min
1 hr 30 min

6 servings

  • 1 (1 1/2 to 2-pound) pork tenderloin
  • Marinade:
  • 1/4 cup soy sauce
  • 2 tablespoons dry red wine
  • 1 tablespoon honey
  • 1 tablespoon brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1/2 teaspoon ground cinnamon
  • 2 green onions (green parts only), chopped
  • Root Vegetables, recipe follows
  • Combine marinade ingredients in a measuring cup and whisk to combine. Pour over pork tenderloin in a plastic bag. Marinate overnight.

  • Preheat oven to 350 degrees F. Bake for 45 minutes or until meat is 145 degrees F when measured with an instant-read thermometer. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces. Drizzle a small amount of the meat juices from cooking over each piece of meat. Serve with the root vegetables.

Root Vegetables:
  • 5 parsnips

  • 5 carrots

  • 2 rutabagas

  • 5 turnips (roots only)

  • Olive oil

  • House Seasoning, recipe follows

  • Preheat oven to 350 degrees F.

  • Peel and cut root vegetables into large chunks. Arrange in a roasting pan and season with olive oil and House Seasoning. Roast until tender; first check vegetables for doneness after 25 minutes and then every 10 minutes thereafter. Serve with the pork.

House Seasoning:
  • 1 cup salt

  • 1/4 cup black pepper

  • 1/4 cup garlic powder

  • Mix ingredients together and store in an airtight container for up to 6 months.

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Pairs Well With
Pinot Noir

Delicate, floral red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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