Rosemary Pork Tenderloin w/ root vegetables

By á-2552

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

Details

Preparation time 30mins
Cooking time 75mins

Preparation

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).