Recipe courtesy of Paula Deen
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Pork Tenderloin with Root Vegetables
Total:
1 hr 52 min
Prep:
12 min
Inactive:
10 min
Cook:
1 hr 30 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 52 min
Prep:
12 min
Inactive:
10 min
Cook:
1 hr 30 min
Yield:
6 servings
Level:
Easy

Ingredients

Marinade:

Directions

Marinade:

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.

Pairs well with Pinot Noir

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Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

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