Pork Tenderloin with Root Vegetables

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  • Level: Easy
  • Total: 1 hr 52 min
  • Prep: 12 min
  • Inactive: 10 min
  • Cook: 1 hr 30 min
  • Yield: 6 servings
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1 (1 1/2 to 2-pound) pork tenderloin


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


  1. Combine marinade ingredients in a measuring cup and whisk to combine. Pour over pork tenderloin in a plastic bag. Marinate overnight.
  2. 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:

  1. 5 parsnips
  2. 5 carrots
  3. 2 rutabagas
  4. 5 turnips (roots only)
  5. Olive oil
  6. House Seasoning, recipe follows
  7. Preheat oven to 350 degrees F.
  8. 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. 1 cup salt
  2. 1/4 cup black pepper
  3. 1/4 cup garlic powder
  4. Mix ingredients together and store in an airtight container for up to 6 months.