Easy Porchetta with Roasted Vegetables
By joanmarie
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Ingredients
- 1 tablespoon orange zest
- 1 tablespoon chopped sage
- 1 clove garlic, grated
- 1 teaspoon chopped rosemary
- 1 pork tenderloin (1 lb.), butterflied
- 3 tablespoons olive oil
- 1 pound parsnips -- peeled, quartered and cut into 2-inch pieces
- 1 pound carrots -- peeled, quartered and cut into 2-inch pieces
Details
Adapted from rachelrayeveryday.com
Preparation
Step 1
Sprinkle first 4 ingredients onto cut side of pork; season, roll and tie. In large skillet, heat oil over medium-high. Add pork; cook until browned all over, about 6 minutes. Add vegetables. Roast at 400 degrees until pork is cooked through and veggies are tender, about 15 minutes.
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