Photo: Pork Tenderloin with Root Vegetables Recipe
Ingredients
- 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
Directions
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
5 turnips (roots only)
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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By JBellCA
on March 20, 2013
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Made this recipe as written and really enjoyed the sauce. Marinated it for about 4 hours. The flavors were great! I cooked the pork loin laying on top of the chunks of carrots, 1 turnip, 1 parsnip and 1 rutabaga. Was plenty of veggies. They were done at 1 hour as was the pork loin at a bit less. Next time will switch out some of the vegetables with red onion, bell pepper, mushrooms and potatoes.
By stork01
on February 12, 2013
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Easy recipe to follow and the flavors were awesome. My husband loved the marinade, even though it only marinaded for 2 hours. Thanks for the recipe and I'll try other veggies in the future!
By Chef #571536
Mojave Desert, ...
on January 14, 2012
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Very easy to make and wonder to serve to guests. I also used a variety of other vegetables- the more the merrier I say!!. It was tender, juicy and flaovrful all the way through. A real winner.
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