Hello again! I hope you all are having a great week. Today marks the first day of Texas A&M Aggie football, so all is well in the Frue house! I feel like nothing goes better with football then great food and fabulous company, so I wanted to share with you all a recipe I made the other night that highlights fall flavors and would be perfect to make for a large crowd, pork tenderloin with roasted vegetables. I based this off of a Betty Crocker recipe that I found but changed it up a bit. I wanted to use vegetables instead of starches and then I served the starches on the side, my Simple Roasted Sweet Potatoes and roasted corn on the cob (how I roast my corn on the cob found in the first part of the recipe HERE). I hope you enjoy this simple autumn dinner!
Pork Tenderloins With Roasted Vegetables
- 2 to 2-1/2pounds of pork tenderloins (I used 2 loins, a bit over 1 pound each)
- 8 carrots, peeled and cut into 1/2 inch cubes
- 3 parsnips, peeled and cut into 1/2 inch cubes
- 1 sweet onion, quartered and sliced
- 1 shallot, sliced
- 1-1/3 cup apple sauce
- 1/3 cup peach jam
- 2 tablespoons of vegetable oil
- 4 teaspoons ground dry mustard
- 2 teaspoons dried marjoram
- 1 teaspoon of salt
- 1/2 teaspoon of cracked pepper
- olive oil to coat veggies
Directions:Preheat your oven to 450 degrees. In a small sauce pan, mix together your apple sauce, peach jam, vegetable oil, dry mustard, marjoram, salt, and pepper. Cook over meduim heat until ingredients are combined and smooth, about 5 minutes. Toss your carrots, parsnips, onions, and shallots in a bit of olive oil and arrange on the edges a baking sheet. Place your pork tenderloin in the middle and cover your pork and the veggies with about 1/2 of your glaze. roast uncovered for about 10-15 minutes. Remove from the oven and toss your vegetables. Cover the pork and veggies again with the remaining glaze and put back in the oven for another 10-15 minutes or until your meat thermometer reads 160 degrees in the center of your tenderloin. Remove from the oven and let your pork rest for an additional 5-10 minutes. Slice, serve, and enjoy!