Pork Tenderloin with Root Vegetables

By tunes

Ingredients

• Marinade:
• 1 (1 1/2 to 2-pound) pork tenderloin
• 1/4 cup soy sauce
• 2 tablespoons dry red wine
• 1 tablespoon honey
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/2 teaspoon ground cinnamon
• 2 green onions (green parts only), chopped
• Root Vegetables, recipe follows

Preparation

Step 1

Combine marinade ingredients in a measuring cup and whisk to combine. Pour over pork tenderloin in a plastic bag. Marinate overnight.

Preheat oven to 350 degrees F. Bake for 45 minutes or until meat is 145 degrees F when measured with an instant-read thermometer. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces. Drizzle a small amount of the meat juices from cooking over each piece of meat. Serve with the root vegetables.


Root Vegetables:
5 parsnips

5 carrots

2 rutabagas

5 turnips (roots only)

Olive oil

House Seasoning, recipe follows

Preheat oven to 350 degrees F.

Peel and cut root vegetables into large chunks. Arrange in a roasting pan and season with olive oil and House Seasoning. Roast until tender; first check vegetables for doneness after 25 minutes and then every 10 minutes thereafter. Serve with the pork.


House Seasoning:
1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.