Ingredients

The following ingredients have 4 Servings
  • 1 pound pork tenderloin*
  • 1 teaspoon garlic powder
  • 1 teaspoons onion powder
  • 1 teaspoon coarse Kosher salt
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon ground black pepper
  • 1 cup baby carrots
  • 2 cups brussels sprouts (, trimmed and halved)
  • 2 cups fingerling potatoes (, halved lengthwise )
  • 1/2 cup red wine vinegar
  • Fine sea salt & pepper
  • Cooking Spray

Instruction

  • Preheat oven to 400°F degrees. Lightly coat a large rimmed baking sheet with cooking spray.
  • In a small bowl, combine the garlic powder, onion powder, Kosher salt, pepper and Italian seasoning.
  • Pat the tenderloin dry with a paper towel, then rub with spice blend. Create a boat out of aluminum foil so the juices from the pork don't run out into the veggies- keep the top open, just roll up the edges. Place in center of rimmed baking sheet.
  • In a separate bowl, toss carrots, brussels sprouts and potatoes in a large mixing bowl with red wine vinegar and sprinkle with salt and pepper.
  • Arrange the vegetables around the tenderloin.
  • Place in oven and reduce temperature to 350°F degrees. Roast for 23-25 minutes or until pork registers at 145F degrees at it thickest point.
  • Remove and allow to rest for a few minutes before cutting. Spoon juices in the aluminum foil boat over tenderloin. Serve over your favorite starch.
  • If you've tried this recipe, come back and let us know how it was in the comments or ratings.