Pork Tenderloin with Root Vegetables
By Paula Deen
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Difficulty: Easy
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 10
Ingredients
- 1 pork tenderloin
- 1/4 cup soy sauce
- 2 tablespoons dry red wine
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 2 cloves minced garlic
- 1 teaspoon grated ginger
- 1/2 teaspoon cinnamon
- 2 tops chopped green onions
- 5 parsnips
- 5 carrots
- 2 rutabagas
- 5 roots only turnips
- olive oil
- Paula Deen House Seasoning
Directions
Combine marinade ingredients in a measuring cup and whisk to combine. Pour over pork tenderloin in a plastic bag. Marinate overnight. Bake in 350 °F oven for 45 minutes or until meat is 145 °F. Allow meat to rest about 10 minutes before cutting into two-inch serving pieces. Drizzle a small amount of marinade over each piece of meat.
Peel and cut root vegetables into large chunks. Arrange in a roasting pan and season with House Seasoning and Olive Oil. Roast in 350 °F oven until tender. Check after 25 minutes.
