Pork Tenderloin with Root Vegetables

Start with a pre-marinated tenderloin, or follow Paula’s marinade recipe to make your own.

Serves: 4
Cook Time: 45 Minute (marinate tenderloin overnight before cooking)

Ingredients

• 1 (1 1/2 to 2-pound) Smithfield Pork Tenderloin
• Marinade:
• 1/4 cup soy sauce
• 1-2 tablespoons dry red wine
• 1 tablespoon honey
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/2 teaspoon ground cinnamon
• 2 green onions (green parts only), chopped
• Root Vegetables:
• 5 parsnips
• 5 carrots
• 2 rutabagas
• 5 turnips (roots only)
• Olive oil
• House Seasoning (This can be purchased at www.pauladeen.com, or you can click here for the recipe)

Steps

Tenderloin Preparation:
Combine marinade ingredients in a measuring cup and whisk to combine. Pour over pork tenderloin in a plastic bag. Marinate in the refrigerator overnight.

When you’re ready to cook the tenderloin, preheat oven to 350 degrees F. Bake in an open pan for approximately 40-45 minutes or until internal temperature is 145 degrees F. Allow meat to rest about 3 minutes before cutting into 2-inch serving pieces. Drizzle a small amount of the meat juices from cooking over each piece of meat. Serve with the root vegetables.

Root Vegetable Recipe:
Preheat oven to 350 degrees F. Peel and cut root vegetables into large chunks. Arrange in a roasting pan and season with olive oil and House Seasoning. Roast until tender; first check vegetables for doneness after 25 minutes and then every 10 minutes thereafter. Serve with the pork.

Serving Suggestions

Serve with wild rice.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

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