Menu Enter a recipe name, ingredient, keyword...

Rosemary Pork Tenderloin w/ root vegetables


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 1 lb pork tenderloin
  • 1 T chopped rosemary
  • 3/4 tsp salt, divided
  • 1/4 tsp black pepper, divided
  • 2 tsp olive oil
  • 4 carrots, peel, cut into thin strips
  • 3 parsnips, peeled, cut into thin strips
  • 2 med. turnips, peeled, cut into thin strips
  • 3/4 cup low sodium chicken broth
  • 1 garlic clove, minced


Preparation time 30mins
Cooking time 75mins


Step 1

Preheat oven to 425 degrees

Sprinkle pork w/ rosemary, 1/2 tsp salt, 1/8 tsp pepper
Heat oil in dutch oven over medium high heat. Add pork and cook, turhing occasionally, until brown on all sides (about 8 minutes). Add carrots, parsnips, turnips, broth, garlic. and remaining 1/4 tsp salt and 1/8 tsp pepper.
Transfer dutch oven to oven and bake, stirring veggies occasionally, until an instant read thermometer reads 145 degrees in center of loin (15-20 minutes). Remove pork from pan, wrap w/ foil. Return veggies to oven, bake another 10 minutes (until tender).

You'll also love

Review this recipe

Oven Pulled Pork Cheessy Bacon & Chives Au Gratin Pototoes