Ingredients

The following ingredients have 6 Servings
  • 1 1/2 pound Smithfield Hardwood Smoked Bacon and Cracked Black Pepper Tenderloin
  • 3 cups carrots (peeled and chopped into 1 inch pieces)
  • 3 cups red potatoes (cleaned and chopped into 1 inch pieces)
  • 2 cups Brussels Sprouts (ends cut and quartered)
  • 2 Tablespoons olive oil
  • 1 Tablespoon balsamic vinegar
  • 1 teaspoon basil
  • 1 teaspoon thyme
  • 1/2 teaspoon pepper
  • salt (to taste)

Instruction

  • Preheat oven to 425 degrees.
  • In a large bowl, combine the olive oil, balsamic vinegar, basil, thyme, black pepper, and salt.
  • Add the carrots, red potatoes, and Brussels Sprouts. Mix well.
  • In a roasting pan, place the pork tenderloin in the center of the pan.
  • Add the vegetable medley to the roasting pan, surrounding the tenderloin.
  • Bake in the oven for about 25 minutes. The internal temperature should be 145 degrees. Let rest 5 minutes. Ready to slice the meat and serve.