Pork Tenderloin with Root Vegetables

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I prepared the root vegetables as part of our Christmas dinner. This was the first time that many of my family members had parsnips, rutabgagas, and turnips. I even added butternut squash for color and taste. Everyone loved the roasted veggies! I followed the quantities and half way thru chopping up all these wonderful veggies realized that it would make enough to feed an army (3 large cookie sheets full. We ate leftovers for days (I'm not complaining, but next time I will cut the recipe in half.

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I was not a huge fan of the meat, the flavor was too strong. I did enjoy the vegetables and added beets, which were wonderful. I can not understand why some felt this recipe was too salty unless they used the whole recipe for the House Seasoning, which would have been bizzare!!

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I was disappointed in this recipe especially since I have made recipes from Paula Deen before and loved them. I usually make pork tenderloin without a marinade, just salt/pepper. I think
I will stick to my usual method. I also only cooked the meat for 40 min. and it was almost too done. If you like your meat med/rare decrease the cooking time. The rootvegies were great, I cut them into 1/4 in pieces to make sure they would cook quickly. Sorry to say that I will not make this again even though my husband gave it 4 stars.

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I made this as a pork loin for my dinner alst night. Tripled the marinade except for the cinnamon because of previous reviews. I was still able to taste the cinnamon but it was not overwhelming. Also, I did not have any red wine on hand, as a novice I subbed with red wine vinegar and was still pleased with the taste. My guests were so impressed, my children asked for more, and I took my brothers advice and made the best leftover sandwiches this afternoon. Fantastic. I did not, however, make her vegetables, I had other sides. I'll definately be makeing this often throughout the year.

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I've done a bit of cooking, but a moist and flavorful pork roast has often eluded me. This one is really great and super easy - great for a crowd either hot or at room temperature on a buffet. I used a four pound tenderloin and marinaded it for 24 hours in double the recipie amount for the marinade. Cooked till 145 degrees and let rest for 10 minutes before slicing. It was a winner! The marinade delicately flavors the inside of the roast as well, and as Paula says - I could eat a bucket of those roast vegetables!

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This is a wonderful recipe that I am sure we will use often. I wonder if potatoes could be substituted for the parsnips?

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the cinnemon was way over the top. My sauce also burnt in the pan for some reason, i didnt get to put the sauce on the pork afterward becauce it was burnt. It was all alittle too much. I didnt do the root but i did potatoes instead!!

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The marinade was fantastic. I accidentally forgot the cinnamon, but didn't miss it. The root veggies in large chunks don't cook in 45 min @ 350. I had to cut smaller 30 min into the cooking time. Also, after I took the pork loin out of the oven, I turned it up to 450 and let the veggies continue to cook for the 10 min. the pork was resting. Next time I'll start with smaller pieces.

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This is a great recipe, everyone in my family loves it. The pork is great. I make BBQ pork sandwiches with the leftovers. Also, I use carrot, sweet potato, white potato and onion for the root veggies.

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This recipe was great, and so easy!! Paula's cooking reminds me so much of my mom and Nana's cooking. And they aren't southern, they were from Queens! :