Roasted Pork Tenderloin and Vegetables
Total TimePrep: 20 min. Bake: 25 min.
Delicious easy meal to make. I questioned the time on the vegetables, so I stirred the vegetables as recipe recommends then added about 2/3 cups of water at the 1/2 hour cooking time and lightly covered with tin foil. Cooked about 15 minutes more and it was perfect.
It was very good, except I had to cook it for about an hour or more to get the veggies cooked and meat to the proper temp of 145.
Very good recipe for a family dinner. I substituted poultry seasoning for the sage and used a little extra olive oil.
Didn't have rosemary so used thyme instead and popped it under the broiler for the last 2 minutes for color. It was very good.
Delicious! Husband made this with some rosemary a friend gave us, and it was SUPERB!
The pork was good but my vegetables were not properly cooked.
This is good, also makes great leftovers for another meal. Nice with sweet potatoes, or try adding some apple wedges the last 10 or 15 minutes. I de-glaze the pan with a splash of white wine and finish with a bit of apricot preserves for a nice sauce to drizzle over the pork. Or try reducing the sage and adding some lemon pepper. Makes an easy meal with only one pan to wash. Yummy.
This is a cold-weather staple at our house. I add other root vegetables, sometimes a purple turnip or two, always a sweet potato or two, and rarely a parsnip or two. Tonight I am adding Brussels sprouts to vegetable mix. I usually roast this for an hour. This is one of my husband's favorites!
Excellent! Did not use carrots and increased the sweet onions...delicious!
Was nothing left. Everyone liked it alot.