Pork Tenderloin with Roasted Vegetables

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Place all of the marinade ingredients into a large, zip-close bag. Remove the air from the bag, seal, and then massage the marinade into the pork. Place into the refrigerator for 20 minutes (or longer). (And if you're cooking in a crock pot, just pour it all in at once with the veggies underneath and go for it - no need to marinate in my opinion.)

Step 2

2. When you’re ready to cook, preheat your oven to 425 F.

Step 3

3. Combine the vegetables in a large baking pan. Drizzle with the olive oil, adding more if necessary to lightly coat, sprinkle with the seasonings and salt and pepper. Toss to coat. Spread into an even layer, put in oven and set timer for 20 minutes.

Step 4

3. When that 15 minutes is almost up, heat a large oven-safe skillet over med-high heat. Add a little olive oil to the pan. Remove the pork from the bag and place into the skillet, reserving the remaining marinade. Sear pork on all sides (about 1 minute on each side) until there is a crust all around the pork. This is the secret step that makes it wonderful and should be done even if using crock pot. Oh, and save this pan for the sauce later, you can use pan scrapings to add yummy flavor.

Step 5

4. Remove roasted veggies from oven, stir, and push to one side of pan and lay pork in the open side of the pan.

Step 6

4. Return pan to the oven and cook for 20 minutes. Remove from oven and cover with foil, allowing it to rest while you make the sauce.

Step 7

5. Pour the reserved marinade into skillet used to brown tenderloin, along with 1/3 cup of water, and cook over medium heat until sauce is reduced by half, about 8-10 minutes.

Step 8

6. Thinly slice pork, stir veggies around pan, return pork to middle of pan, and top with sauce. Serve!