Rosemary Pork Tenderloin with Root Vegetables

By gnoll

A warming meal for cold weather. To complete thismeal, serve with steamed Swiss chard tossed with red wine vinegar and salt and pepper to taste. Weight Watchers 7 points plus, per serving.

Ingredients

• a (a-lb) pork tenderlin, trimmed
• 1 T. finely chopped fresh rosemary
• 3/4 t. salt, divided
• 1/4 t. black pepper, divided
• 2 t. olive oil
• 4 carrots, peeled & cut into thin strips
• 3 parsnips, peeled & cut into thin strips
• 2 medium turnips, peeled and cut into thin strips
• 3/4 C reduced-sodium chicken broth
• 1 garlic clove, minced

Details

Servings 4
Preparation time 12mins
Cooking time 40mins

Preparation

Step 1

Preheat oven to 425 degrees F.
Sprinkle pork with rosemary, 1/2 t. of salt, & 1/8 tx. of pepper. heat oil in Dutch oven over medium-high heat. Add pork & cook, turning occasionally, until brfowned on all sides, about 8 minutes. Add carrots, pearsnips, turnips, broth, garlic, and remaining 1/4 t. salt & 1/8 t. pepper.
Transfer Dutch oven to oven & bake, stirring vegetables occasionally, until an instant-read thermometer inserted into center of pork registers 145 degres F, 10 to 15 minutes. Remove pork from pan; cover loosely with foil. Return vegetables to oven; bake ntil tender, about 10 minutes. Cut pork into 12 lices. Serve pork with vegetables & any pan juices. Yields 3 slices pork with 1 C vegetables per serving.