Roasted Pork Tenderloin
Moist and tender Roasted Pork Tenderloin is a great weekend meal. Serve it with roasted baby red potatoes.
Ingredients
- 1 Pork Tenderloin (2-3 lbs)
- 3 lbs baby red potatoes
- 2-3 large carrots (or a bag of baby carrots)
- 1 small onion
- 2-3 tablespoons chopped garlic
- 1 stick butter (or ½ cup margarine)
- Salt & pepper
Instructions
- Preheat oven to 350F
- Remove pork tenderloin from package and rinse with cold water, pat dry.
- Place the tenderloin, fat side up in the center of a baking dish.
- Cut baby potatoes in half and rinse in a colander.
- Arrange the potatoes along the edges of the tenderloin.
- Cut carrots into medallions and place on top of potatoes around the tenderloin.
- Spread the garlic over the top of the tenderloin.
- Salt and pepper the top of the tenderloin and the vegetables.
- Thinly slice the onion and arrange on the top of the tenderloin.
- Salt and pepper the onion slices.
- Randomly drop pieces or tablespoons of the butter or margarine on the top of the pork loin and vegetables.
- Tightly cover the roasting pan with aluminum foil.
- Bake in the preheated oven for 2 hours.
- Remove the aluminum foil, increase the oven temperature to 375F and cook for about 1 hour. Or until the potatoes and top of the tenderloin is golden brown and the center of the tenderloin is cooked through. Roasting time will depend on the size of the tenderloin.
- Use pan drippings to make a gravy.
Recipe Expert Tips
- Adjust roasting time for larger or smaller pieces of tenderloin.
Nutrition
Calories: 506kcalCarbohydrates: 30gProtein: 51gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 178mgSodium: 262mgPotassium: 1747mgFiber: 4gSugar: 3gVitamin A: 3377IUVitamin C: 17mgCalcium: 46mgIron: 4mg
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