- 30 mins
- 75 mins
0/5
(0 Votes)
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
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).
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