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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)

Smithfield Product: Pork Tenderloin

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.

Recipe and photo by Smithfield.

 
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