Ingredients:
1 2 pound pork tenderloin
5 to 6 small potatoes quartered
1 cup baby carrots
½ sweet onion sliced
½ bell pepper sliced
10 to 12 brussels sprouts cut in half
2 tablespoons olive oil
Kosher salt to taste
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon dried dill
5 to 6 small potatoes quartered
1 cup baby carrots
½ sweet onion sliced
½ bell pepper sliced
10 to 12 brussels sprouts cut in half
2 tablespoons olive oil
Kosher salt to taste
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon dried dill
Directions:
Preheat oven to 425.
Preheat oven to 425.
Place all veggies in baking dish or roasting pan. Drizzle with olive oil and sprinkle
herbs. Mix veggies until coated with oil
and herbs. Place in oven for 30
minutes. Remove from oven, stir veggies
and place tenderloin on top of veggies.
Continue cooking until meat thermometer reaches 160. Remove from oven let tenderloin rest a few
minutes before slicing.
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