Rosemary Pork Tenderloin w/ root vegetables

Rosemary Pork Tenderloin w/ root vegetables
Rosemary Pork Tenderloin w/ root vegetables

PREP TIME

30

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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).

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