Roast Pork Tenderloin with Potatoes and Carrots
Preparation time: 20 minutes
Cooking time: 60 minutes
Total time: 1 hour and 20 minutes
2 lbs. boneless pork tenderloins
1/2 cup extra virgin olive oil
6 tablespoons high quality balsamic vinegar
2 heaping tablespoons pure honey
1 whole head of garlic, peeled and minced
1/2 cup onion, minced
1/4 cup fresh rosemary leaves, minced
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 lbs. baby potatoes, cut into 1/2 inch pieces
1 lb. carrots, peeled and cut into 1/2 inch small pieces
Put rack on lower middle position and then preheat oven to 350 deg. F.
Line a large baking pan with foil and grease foil liberally.
Use paper towels to pat and dry all excess moisture from the pork tenderloins. Place tenderloins in center of greased-foiled pan and set aside.
In a large bowl combine olive oil, balsamic vinegar, honey, garlic, onion, rosemary, salt and pepper. Use a whisk to combine well.
Don't forget to reserve 1/3 cup of this marinade in separate small bowl.
Add potatoes and carrots to marinade in the large bowl and toss to combine well.
Evenly drizzle the reserved 1/3 cup of marinade over the pork, making sure all sides are coated.
Place the potatoes and carrots evenly around the pork tenderloins, again making sure that vegetables are well coated with marinade.
Roast in oven for 45 to 50 minutes, or until pork reaches an internal temperature of 145 deg. F. when tested in its thickest center portion.
If pork is done before veggies, carefully use tongs and transfer pork to a plate, cover with a clean piece of foil and keep warm at room temperature for at least 5 to 10 minutes. Do not slice or cut into it yet (pork's temperature will continue to rise during resting at room temperature).
If the potatoes and carrots need to cook longer, turn up the oven temperature to 425 deg. F. Continue roasting vegetables until nicely browned and tender. Check often for doneness.
Once ready to serve, transfer pork to a cutting board and cut 1/2 inch slices, or to whatever thickness you normally have. Drizzle with any pan sauces that remain. Serve with the potatoes and carrots.
We served our meal with a green salad.
It was delicious and we both really enjoyed the marinade. I also served this up for friends who were all very complimentary and wanted the recipe.
I was a little unsure using a whole head of garlic. It took me a couple of minutes before deciding to go ahead. The only time I use garlic is a couple of cloves at a time, but surprisingly this larger amount wasn't overpowering and only enhanced the flavor.
My thanks again to Amy for broadening my horizons. She has a lot of other interesting recipes that I would like to try sometime. Not much effort really. I made the marinade earlier and refrigerated it until putting everything else together.