Shelly's Recipe

PORK TENDERLOIN WITH ROOT VEGETABLES - Paula Deen

Category: Roasts/Tenderloins - Pork

1 (1 1/2 to 2-pound) 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

Tenderloin: 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 160 degrees F. Allow meat to rest about 10 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: 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. Serves: 4

NOTE: Great served with wild rice.